Sustainable brewing: cost-benefit value of process aids and enzymes

摘要

The beer in dustry has certainly made strides in reducing its carbon emissions in recent years, yet further improvements continue to be both possible and achievable. All breweries, large and small alike, are keenly aware of this fact, and are working diligently to implement sustainability programmes that encompass their entire supply chain and production regimes. Although the industry is being further challenged by a dramatic reduction in beer production and consumption all over the world due to the COVID pandemic, all evidence points to the current difficulties ultimately working to strengthen and propel the industry to adopt more sustainable brewing production methods. Kerry's Life Cycle Assessment study conducted in partnership with Jacobs Sustainability confirms that processing aids and enzymes, when applied strategically in the areas of raw materials, brewing operations and waste management, will deliver significant sustainability, efficiency and cost benefits up to EUR 1.70/hl (fig. 2). Collectively, these benefits can only help to improve the competitive position of breweries in what is an increasingly fast-paced industry. As a bonus , they will help us to move toward a more sustainable world.