Why the Writers at Forbes are Getting Excited About Our Enzymes

It is only right for a business magazine whose motto is ‘Change the World’ to be interested in IFF and our enzyme development for the beer-making industry.

In a latest editorial, Forbes magazine explores what constitutes a ‘beer’ in various parts of the world. In Germany, for example, the ancient Reinheitsgebot law, which has been around since the 1500s, stipulates that beer can only be called a beer if it is made from malted barley, hops and water – and nothing else.

He goes on to cite a new IFF lifecycle assessment which highlights how using our enzymes to help reduce the amount of barley that makes up our beer can not only benefit the environment and save costs, but also protect the world’s barley resources for many years to come.

Looking at the production of two batches of beer in a French brewery – the first using conventional brewing, with 100% malted barley, and the second skipping the malting phase, adding enzymes instead.

The study shows that by using the enzymes instead of malting the barley, brewers can:

• Cut energy use by 57%;
• Reduce CO2 emissions by 32%
• Use 29% less water
• Use 10% less land

You can read the article here.