DuPont to Introduce Latest Enzyme Technology
21 Jan 2014 --- From innovative enzymes through accurate testing, everyday DuPont solutions help brewing companies around the globe optimize their processes and enhance the taste, texture and appearance of their beer.
Working hand-in-hand with industry partners, DuPont through its unique knowledge base, market-driven innovation and passionate industry specialists, offers a complete support package to brewing partners. Together, working to optimize profitability, whilst maintaining product quality.
From 23-28 March at the IBD Convention, DuPont will introduce a brand new enzyme and share this latest enzyme technology that will help brewers in the region maximize their beer flow.
“We see an increase of modern breweries being built in order to meet the growing demand of beer in Asia. Brewers in this region face different sets of challenges due to the varied state-of-art processing lines. Our latest offer - LAMINEX MaxFlow 4G brewing enzyme will help overcome brewing challenges and ensure efficient beer separation. It enables very high gravity brewing with high extract yields despite the variation in raw materials.” commented Lee Lai See, Regional Business Director, Food Enzymes.
No risk of off-flavors…
LAMINEX MaxFlow 4G is made from unique combination of beta-glucanase and xylanase which can efficiently reduce the high molecular weight glucan in the wort, result in reduction of wort viscosity, enhancing mash separation and filtration while reducing the risk of off-flavour formation in the beer.
Sharing passion for brewing
Through the brand of DuPont Danisco range of ingredients, DuPont help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the market needs within the beer, soft drinks and wine industries.
Join us at IBD and learn how DuPont industry experts can sharpen your competitive edge, at Booth 38. Finally, don’t miss the opportunity to attend the Innovative Workshop on 26th March, 10:30 am in Con Dao room and learn how to optimize mash separation and overcome beer filtration challenges.
