1New DSM research, which surveyed 20,000 consumers across 20 countries to understand current and emerging consumer needs in the brewing space, found that people are increasingly interested in what goes into their beer. For instance, 54% of respondents reported being heavily influenced by ingredient claims, while 39% of people are looking for beer produced with locally sourced raw materials.
Today’s brewer is under increasing pressure to maximize brewing capacity, speed up the process, reduce waste and beer losses, improve flexibility to brew with local raw materials and do all of this whilst delivering the same high quality beer.
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MaxadjunctTM ß L is DSM’s latest innovation for brewing with adjuncts, allowing breweries flexibility to use a wide variety of local raw materials and skip cereal cooking because it enables liquefaction and saccharification of starch in adjuncts even up to 80°C. This can increase brew house capacity by as much as 25%* and reduce mash cycle time up to 20% making it a highly sustainable solution.
*Reliant on brewery setup
1DSM, brewing consumer insights report, Q3 2019.
DSM’s adjunct brewing enzymes improve breweries’ flexibility to use local raw materials, save costs, optimize technological processes and work more sustainably.
