New recipe for existing product reaps big benefits
Case study: Find out how we helped an international innovate their product and improve sustainability claims.
Brewer sought new recipe with more local sourcing
By dramatically changing its recipe, an international brewer wanted to meet many challenges at once:
- Reduce dependency on imported malt
- Increase local sourcing
- Reduce energy consumption
- Boost brewhouse capacity
- Relaunch an existing product
The recipe had been 20% maize and 80% malt.
Enzymes save CO2 and energy in brewing
The new recipe uses 70% maize and 30% malt. Novonesis met all the customer’s targets with Ceremix® Flex, FAN Boost™ Pro and Termamyl® SC 4X. The exercise saved approx. 10,000 MT/year of CO2 and roughly 5 MJ/hl in energy, due to no cooking of the maize portion.
Location: Africa
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