23 Aug 2021 --- Achieving hard seltzer formulations with great taste, mouthfeel and the ideal alcohol content entails a number of complex production challenges for manufacturers to navigate. For instance, the right fermentation and yeast conditions need to be present to meet these requirements, but this can be difficult with sugar-based fermentation. Theo Wijsman, product application expert beverage at DSM Food Specialties, shares his insights with FoodIngredientsFirst about the company’s portfolio of solutions addressing these hurdles.
