Innovation and ingredients company, IFF, has released its enzyme solution to enhance the taste, efficiency and production capacity of no- and low-alcohol (NOLO) beverages.
As consumers increasingly adopt healthier lifestyles, the demand for NOLO beer has soared. According to the Euromonitor International Database, the NOLO beer category has grown by 6.5 percent over the past year, making it the fastest-growing industry segment. There is also a rising consumer preference for environmentally responsible products.
IFF aims to help brewers capitalise on these trends by delivering superior taste and mouthfeel in NOLO beers, while reducing operational costs and grist-associated environmental impacts, such as energy consumption.
Diazyme Nolo works by converting fermentable maltose into non-fermentable isomalto-oligosaccharides (IMOs), enhancing mouthfeel without contributing to alcohol production. This conversion process results in a lower real degree of fermentation (RDF), allowing brewers to produce NOLO beverages that offer a full-bodied mouthfeel and enhanced flavour profiles.
By lowering the alcohol content, Diazyme Nolo reduces the energy required for evaporation in the dealcoholization process. The higher unfermentable extract achieved with this enzyme allows up to 60 percent higher throughput if the beer is de-brewed to the same extract specification.
IFF senior global group application manager for brewing, Dr. Sven Schönenberg, said Diazyme Nolo revolutionises NOLO beer production by enhancing taste and efficiency without the high energy costs of traditional methods.
“This new enzyme is a game-changer for brewers, tackling quality, efficiency and sustainability challenges head-on,” said Schönenberg.
“Diazyme Nolo enhances the consumer experience while also empowering breweries to operate more sustainably and cost-effectively. It’s a win-win-win for people, planet and producers.”
