Global beer production in 2024 was about 1.875 billion hectoliters, without much variation number-wise in the last few years. On the other hand, non-alcoholic beer grew by 9% globally in 2024, a value close to $22 billion, which represents a great opportunity for breweries around the world to expand their portfolios. Millennials and Gen Z are the ones driving this tendency, fueled by moderation trends like the “sober curious” and “damp lifestyle” movements, with U.S. volume increasing by 175% from 2019 to 2024.
Even though beer production is considered an ancient art, the brewing industry is increasingly investing in the integration of ingredients and techniques to achieve higher sensory quality in traditional and non-alcoholic beer to be more competitive.
Although appearance is an important sensory attribute, achieving a truly clear beer can represent a major challenge for the industry. Beer clarity and turbidity are directly related to the beverage’s colloidal stability. Beer turbidity occurs through a series of chemical reactions between the proteins and polyphenols, present in malt and hops, which agglomerate and sediment over time, indicating low colloidal stability.
Among the techniques used to provide better colloidal stability in beer, the application of tannic acid has been the most recommended because it does not negatively affect the foam stability and taste profile of the beverage.
Tannic acid is a natural antioxidant polyphenol found in plants. When added during beer production, it interacts with other compounds present, forming insoluble complexes that bind to the colloidal particles, forcing their precipitation and removal. This process is fundamental for the colloidal stability of beer and allows for a beverage with a much clearer appearance.
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Content produced by the Prozyn Team.