IFF launches breakthrough enzyme to enhance the taste and efficiency of no- or low- alcohol beverages

IFF has announced the launch of Diazyme NOLO, a “ground-breaking” enzyme solution designed to enhance the taste, efficiency and production capacity of no- and low-alcohol (NOLO) beverages without requiring costly capital investments.

IFF said the enzyme is set to meet the surging demand for NOLO beverages.

“Diazyme NOLO revolutionises NOLO beer production by enhancing taste and efficiency without the high energy costs of traditional methods,” said Dr Sven Schönenberg, senior global group application manager for brewing and master brewer at IFF. “This new enzyme is a game-changer for brewers, tackling quality, efficiency and sustainability challenges head-on.”

As consumers increasingly adopt healthier lifestyles, the demand for NOLO beer has soared. Over the past year, the NOLO beer category has grown by 6.5 per cent, making it the fastest-growing industry segment (Euromonitor International Database, 2024). Additionally, there is a rising consumer preference for Diazyme environmentally responsible products. With Diazyme NOLO, IFF is poised to help brewers capitalise on these trends by delivering superior taste and mouthfeel in NOLO beers, while reducing operational costs and grist-associated environmental impacts, such as energy consumption.

Diazyme NOLO works by converting fermentable maltose into non-fermentable isomalto-oligosaccharides (IMOs), enhancing mouthfeel without contributing to alcohol production. This conversion process results in a lower real degree of fermentation (RDF), allowing brewers to produce NOLO beverages that offer a full-bodied mouthfeel and enhanced flavour profiles, delivering the experience of full-strength beers.

By lowering the alcohol content, Diazyme NOLO reduces the energy required for evaporation in the dealcoholisation process. The higher unfermentable extract achieved with this enzyme allows up to 60 percent higher throughput if the beer is de-brewed to the same extract specification. Alternatively, brewers can maintain their current production volume while leveraging Diazyme NOLO’s efficiency to save up to 37 per cent of grist usage. This benefit supports breweries on their sustainability journey by reducing the quantity of grist used per hectolitre of beer, reducing grist-associated environmental impacts by up to 37 per cent.

“The NOLO market is booming as more consumers seek to reduce their alcohol intake without sacrificing taste and quality,” said Karine Dedman, global marketing manager for Brewing at IFF. “Diazyme NOLO enhances the consumer experience while also empowering breweries to operate more sustainably and cost-effectively. It’s a win-win-win for people, planet and producers.”

Diazyme NOLO integrates seamlessly into existing brewing processes and can be combined with current methods used to produce NOLO beers, reducing the need for costly new equipment. This ease of adoption provides an attractive solution for brewers looking to expand their NOLO offerings without significant upfront investment.

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