New directions in the production of beverages. Fermentation. New understanding

New directions in the production of beverages. Fermentation. New understanding

As consumers move to a healthier lifestyle, they are increasingly looking for natural ingredients, functional advantages, new tastes and craft suggestions when choosing drinks. Non-alcoholic or low-ethanol beverages can be interesting options for consumers. Taste is the key criterion for conquering this rapidly developing market.

 Recently, in order to divert the attention of consumers from the exciting question of their sugar content in beverages, innovative developments in the category of fruit juices, juices based on juices and smoothies have focused on the disclosure of their beneficial properties.

Absolutely the whole category of juices faces two main problems – price and high sugar content and caloric content. According to Mintel, fruit juice consumption has decreased by 2% in Western Europe and by 4% in North America. At the same time, vegetable juices are gaining popularity. But consumers are still not quite used to the characteristic aromas of vegetable juices. Consumers want to buy drinks according to their taste preferences, but also healthy, in a convenient and safe format.

In the production of fermented tea and plant-based beverages, there are other problems associated with the shelf life. And the risk of contamination. This causes undesirable alcohol formation. To produce safe, fermented tea on a large scale and to meet growing demand, various production methods are needed. Company Chr. Hansen offers the Harvest LB-1 crop series, which will help meet market demand in both categories – fermented juices and tea. Light crops in use and reliably protect against the development of microorganisms producing alcohol.

 

Following the trends in alcohol and calorie reduction, brewers and soft drink manufacturers are looking for solutions to produce the next generation of malt-based beverages

The problem, however, is the negative perception of the taste of non-alcoholic beer. According to Mintel, only 27% of Germans and 34% of Spaniards believe that low-alcohol / non-alcoholic beer tastes the same as standard-strength beer (4-6% ABV). 

Only the pure, full-bodied taste of a non-alcoholic beverage, produced exclusively from four ingredients – water, barley, hops and yeast. This will satisfy the most demanding consumers. The solution here can be a strain called NEER ™, which turns monosaccharides into specific and desired flavors, thereby helping to produce a tasty drink without alcohol.

Although our expanded range of solutions for fermented beverages is a new focus for Chr. Hansen, innovative fermentation remains our specialty. The highly qualified team of the best fermentation experts in the industry and the largest crop collection in the world makes it possible to successfully combine our innovative concepts. To combine it with your professional knowledge and brewing techniques. According to this, to create non-alcoholic beer with full-bodied beer flavor, as well as fermented juices and tea that consumers will love. Fermentation. New understanding: the creation of new products on an industrial scale.

 

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