The Sustainability Advantage of Enzymes
12 Dec 2016 | Novozymes
Throwing wires at the Bravo Vial in Nuremberg and I'm here with Claudio Visigali from Novozymes, and Novozymes are highlighting the sustainability potential of various enzymes in the brewing sector.
Claudio, can you tell me about some of the trends that you see happening right now and how your solutions address these demands?
Thanks for the question, and as you probably know, Novozyme is one of the leading companies in the world.
We are one of the top 10 companies quoted by the Dow Jones Sustainability Index and Forbes also.
We take sustainability.
A very high ranking and we are partnering with our customers across different regions to bring quality and sustainability on the different levels.
The trend that we are seeing and engaging a lot with our customers, especially in Africa, we are enabling our customers with our solution to utilize local raw material, local sources of starch to make a great tasing beer, and empowering also the local community.
So we establish all the value chain.
Position together with our customers to make this possible.
Can you give us some examples of how you've been doing this?
Yes, we have been launching a new brand, and new products using cassava, flowers and starches, red and white sorghum and millet, so any kind of locally based source of cereal.
So with our solution they able to make a good beer.
We go especially on the sub-Saharan region from East Africa and West Africa as.
What about in your development pipeline?
What are you kind of working on right now?
In order to address some of the future demands, the future demands, it's basically the flexibility to use any kind of quality of raw materials because the crops change from time to time and of course we have the possibility to use our solution in partnership with our customers in order to address positively this continuously changing of the quality of the cereals.
Any specifics you can give in terms of your development pipeline?
I cannot.
Really comment very much on the pipeline, but of course our R&D force is never sleeping, as we always say.
We are continuing to develop products and we are working very much in a joint activity with our customers.
So there's plenty of innovation still to come also in the brewing sector.
Absolutely, yes, we never sleep and the food and beverage division is very active and I would probably mention in all the developing and emerging markets Southeast Asia, Africa, and Latin America as.
Claudio, thank you very much.
You're more than welcome.
