SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Ingredients > Cultures, enzymes, yeast

EXCLUSIVE INTERVIEW: DISPATCHES FROM BRAU BEVIALE 2011

Brewing enzymes help ensure sustainable production, Danisco

By Ben Bouckley , 24-Nov-2011
Last updated on 24-Nov-2011 at 15:34 GMT2011-11-24T15:34:55Z

Brewing enzymes help ensure sustainable production, Danisco
Brewing enzymes help ensure sustainable production, Danisco
Loading...

Ulf Brøchner Sørensen, global product manager, brewing and distilling enzymes at Danisco, told BeverageDaily.com at Brau Beviale that there was trend globally towards less expensive, more sustainable production.

Speaking in light of Danisco’s launch earlier in the year of a new enzyme system, Alphalase Sorghum , designed to help brewers in continents such as Africa maximise use of locally produced materials, Brøchner Sørensen said:

“What we see as a trend in the brewing industry, as in other industries, is that they [brewers] are going to try to have a more sustainable food production.”

He added: “That could include using local raw materials that don’t need to be malted, because malting is an energy-consuming process. Using local raw materials they [brewers] might also save on transportation, and can support the local community.”

Brøchner Sørensen said that sorghum brewing (using Danisco’s enzymes) allowed producers to cut down on use of malt as an expensive commodity.

But in light of soaring prices for commodities such as malt, did Danisco keep a close eye on commodity prices when developing enzyme solutions for the brewing industry?

“Not really, because commodity prices go up and down and you can not really forecast when it will go up or down. That depends on political situation and the weather conditions and so on,” said Brøchner Sørensen.

He added: “So we try to develop enyzmes where where we are told by our customers that there will be a need in the future.”

Related products

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

GM camelina matches fish oil omega-3 levels

The road to fish-oil equivalent GM camelina

Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM...

Food firms must follow social trends

Top social trends food firms must follow

Four top trends – sobriety, risk management, nutritional supplements and everyday indulgence should guide...

Food and drink business growth held back

Perfect storm thwarting small food and drink firms

There is a perfect storm holding back fast-growing small food and drink firms, according...

Biased by industry? Do academic and business collaborations work?

Biased by industry? Do academic and business collaborations work?

Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration...

Does the edible bugs trend have the legs to succeed?

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects...

Food industry must shout about health credentials

Promote health benefits or risk political sidelining

The food industry must promote about its health benefits or risk being sidelined in...

Is low GI too complicated for consumers?

Is low GI too complicated for consumers?

As pressure on the food industry to reduce sugar in products increases, is the...

William Reed Business Media Holiday video

Happy Holidays 2014 from William Reed Business Media!

The holidays are fast upon us, so let’s put ‘business’ to one side and...

‘Wine world is under attack, and needs to up its game’, Wine Economist

‘The wine world is under attack, and it needs to up its game’, Wine Economist Mike Veseth

Eminent wine writer and economist Mike Veseth warns that the wine world needs to...

‘People should forget their brands and just market wine!’ Wine Riot

‘People should stop thinking about their own brands and just market wine!’ Wine Riot founder

The brains behind the successful Wine Riot events in the US, Tyler Balliet, believes...