Sustainability Session
Sylvie Van Zandycke, DSM Food Specialties, South Bend, IN, USA
Co-author(s): Ron Duszanskyj, DSM Food Specialties, Delft,
Netherlands; Marlos Fernandes, DSM Food Specialties, Sao Paulo, Brazil;
Jeroen van Roon, DSM Food Specialties, Delft, Netherlands
ABSTRACT: 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. Exogenous enzymes are flexible tools for
meeting the 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. Based on
internationally recognized IPCC GWP 100 and Eco-indicator 99
methodologies, a full beer life cycle analysis quantitatively
illustrates how enzymes can lower the beer production carbon footprint
through efficient use of raw materials, reduction of energy needs,
reduction of water usage, and creation of opportunities to remove
process steps in malting or brewing operations. The concept of life
cycle analysis methodologies and results are presented and discussed.
Subsequently, two quantitative examples are given on how to obtain
simultaneous financial and environmental benefits. The first example
demonstrates how replacing up to 100% of malt with unmalted barley and
exogenous enzymes can reduce the carbon footprint of the beer from 17.9
to 14.3 kg CO2 eq/hL of beer, a reduction of 20.1%. A
real-life example of a commercial scale beer production with 100% barley
is presented; the industrial process conditions and some
recommendations are shared. Interestingly, independent physico-chemical
and organoleptic analyses performed by the ICBD demonstrated that the
quality parameters of the resulting beer were all in the range of a
standard lager-type beer, with normal head retention and flavor
stability. The second example focuses on energy savings when beer is
stabilized with enzyme technology, while simultaneously increasing
maturation capacity and decreasing the carbon footprint of the beer. In
the example discussed the carbon footprint was reduced by 6.1%, while
maturation capacity increased by 50%. Rather then focusing on specific
products, this lecture aims to demonstrate the advantages of enzyme
technology in general with respect to reducing carbon footprint and
costs.
Sylvie Van Zandycke studied biochemical engineering and
fermentation at the Institute Meurice (Brussels, Belgium); she completed
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 a project manager for the brewing
consultancy firm SMART Brewing Services until 2004, when she left the
United Kingdom for lovely Montreal, Canada, and accepted a post with
Lallemand as a project manager for their Genetic Identification
Laboratory, focusing 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, occupying her
current position as support service manager for brewing enzymes in
North America.
VIEW PRESENTATION 221
