Natural Antimicrobials in Low and Non-Alcoholic Beer Safety w/Matt Stocek (Chinova Bioworks)
Non-alcoholic beer is now a major trend fueled by health consciousness, social inclusivity, and innovation. Ensuring its safety is crucial for both consumer trust and brand reputation. As demand for low and non-alcoholic beers rises, brewers are expanding their offerings with more sophisticated products. However, they face a major challenge: while traditional beers are protected from spoilage by their alcohol content, low and non-alcoholic beers are more vulnerable to microbial growth and spoilage due to their lack of alcohol.
Just like in traditional beer, achieving the ideal balance of flavor, aroma, and quality is crucial in non-alcoholic (NA) beer production. Brewers face the challenge of preventing spoilage while preserving this balance. NA beers, with lower hop bitterness, higher fermentable sugar content, and potentially higher pH levels, are more prone to spoilage compared to their alcoholic counterparts.
One effective way to stabilize beverages is through preservation methods. Ethanol naturally inhibits bacterial growth in fermented drinks, but its absence in non-alcoholic beverages presents a challenge for extending shelf life. Brewers must find alternative preservatives or methods to achieve optimal stability and longevity.
New natural antimicrobial ingredients, mainly a cationic biopolymer from white button mushrooms, has been studied for its ability to protect low and non-alcoholic beers from both pathogenic bacteria and general spoilage microorganisms in a series of microbial challenge tests. Natural antimicrobial ingredients present an opportunity to reduce the risk of general microbial spoilage of LA and NA beers, while eliminating the risk of pathogenic bacteria contamination.
Matt Stocek joined the organization as a Chemistry Researcher. He is a dynamic professional with a solid foundation in molecular genetics and biology, holding a B.Sc.(Honors) from the University of New Brunswick. With extensive experience in biochemistry research at Chinova, he has excelled in extracting compounds and enhancing chitosan yield. Matthew has now ventured into the Sales team as a Technical Sales Specialist. Outside the lab, his adventurous spirit has taken him backpacking through numerous countries, completing a significant stretch of the Appalachian Trail, showcasing his passion for exploration and outdoor activities.
Chinova Bioworks is a Canadian food-tech company founded in 2016 to revolutionize the food and beverage industry by introducing natural and sustainable ingredients derived from white button mushrooms.
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