Advances in technology and the opening up of new markets have created new opportunities for alcoholic beverage production, according to Campden BRI, who will be holding a seminar - Novel cereals and enzymes for alcoholic beverage production - on 7 May to focus on the specific areas where these new opportunities have arisen.
“The two broad areas where we see the potential for new opportunities are in the novel use of enzymes - to improve brewhouse performance, produce gluten free alcoholic beverages and cut costs; and in brewing with novel cereals - to create new products and utilise local resources,” said event director Ed Wray. “This event will provide delegates information on new product development, and an increased awareness of the latest advances in enzyme and cereal use, prompting ideas for improving brewhouse efficiency and cutting costs.”
