Moderator:
Kamini Dickie, Cleverfish | cross-category beverages
Speakers:
Maureen de Wispelaere, DSM
Jens Magnus Eiken, IFF
Christophe Bellet, Brasserie Dulion
Andres Furukawa, Macken Bryggeri
This session focuses on enzymes that can facilitate brewers’ life on many fronts: making the job easier by better mastering the process, using less transformed raw materials, improving their environmental footprint by using more barley instead of malted barley, enhancing foam stability, optimizing clarity, reducing gluten content. This session will look at some concrete solutions available on the market and will balance the pros and cons, in terms of philosophy and business.