What’s that stuff? Gluten-reduced beer
An enzyme used to clear beer haze also chops up gluten
Beers have started to appear in liquor stores worldwide with new labels advertising “gluten-free” and “gluten-reduced.” But this niche isn’t just a callow bow to foodie trends. It’s a clever exploit of established science.
The fast-growing, gluten-shunning niche of the craft beer market is currently valued at $21 million annually according to research firm Nielsen.
Read this article from Chemical & Engineering News to find out how breweries are capitalizing on this opportunity.
Download this report to gain insights into consumer trends and learn how you explore and capitalize on new market opportunities with gluten-free beer.