S. VAN ZANDYCKE (1), F. van den Berg (2), W. Heijne (2); (1) DSM Food Specialties, South Bend, IN, U.S.A.; (2) DSM Food Specialties, Delft, Netherlands
Enzymes, Finishing and Stability
Friday, October 9
River Terrace 2
Sustainability will be a key differentiator and value driver over the coming decades for the brewing industry, where efficient use of raw material and energy go hand in hand with taking environmental responsibility. Global brewers have announced their ambitious sustainability targets for the future; exogenous enzymes are flexible tools for meeting their increasing demands for sustainable and cost-effective beer production. However, to make the correct business decisions, the sustainability and economic advantages of enzyme technology should be made explicit and quantifiable on a case-by-case basis. A proline-specific endoprotease (PSEP) added during fermentation to stabilize beer by degrading haze-active proteins enables brewers to significantly lessen their carbon footprint by reducing energy costs due to the possibility of shortening and increasing the temperature of maturation. The latter is a unique feature of this particular enzyme, something that is not achievable with standard beer stabilizers such as silica gel and PVPP. In a life cycle analysis (LCA), all emissions released into the environment and resources consumed along the whole life cycle of beer are added up to produce an inventory list of substances. This inventory is translated with the help of an impact assessment methodology into environmental impacts. This study used two methods, Eco-indicator 99 and IPCC 2001, for calculating all the impacts and performing sensitivity analysis, respectively. The concept of LCA, methodologies, and results will be presented and discussed. Subsequently, a quantitative example will be given on how to obtain simultaneous financial and environmental benefits.
Sylvie Van Zandycke studied biochemical engineering and fermentation at the Institute Meurice (Brussels, Belgium), completing her degree in 1996. She then obtained her Ph.D. degree on Saccharomyces cerevisiae in 2000 from Oxford Brookes University in the United Kingdom. After that Sylvie was employed as project manager for the brewing consultancy firm SMART Brewing Services until 2004, when she left the United Kingdom for Montreal, Canada, and accepted a post with Lallemand. As project manager for their genetic identification laboratory she focused on yeast and bacteria used in alcoholic beverage production. In 2007 Sylvie became technical sales manager for Lallemand Brewing, looking after dry yeast and nutrition products on a global basis. At the end of 2011 she joined DSM Food Specialties as technical service manager for brewing enzymes in North America, and she is currently global key account manager for brewing enzymes.