While beer makers’ use of box and draught tap packaging are hardly new innovations, some manufacturers hope new developments in these technologies may help capture consumer interest in the sector.

San Miguel Corporation, Southeast Asia’s largest food and drinks manufacturer, has been handed a P130 million (€2 million) fine after being found to have engaged in unfair trade practices.

Potentially cancer-fighting benefits may be the last thing consumers would associate with beer consumption, though ongoing research in the US is assessing the commercial possibilities for producing antioxidants in the product.

Original Source: Beverage Daily
By Neil Merrett, 06-Nov-2008

Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.

In a study appearing online in the journal Genome Research, scientists from Stanford University in California say they have been able to identify the origins of Saccharomyces pastorianus yeast, a ‘hybrid’ organism used in lager.

Such a breakthrough may help scientists and brewers to better understand how to manipulate the individual yeast strains that contribute to taste, colour and even aroma variation in lagers, the report states.

Methodology

The research looked at the two components of S. pastorianus, S. bayanus and S. cerevisiae, particularly in their ability to ‘out-compete’ other yeasts during the cold fermentation process of lager.

To better understand the organisms’ affects on lager composition, the researchers compared the various genomic properties of yeast strains used at different breweries around the globe.

As part of this testing, Dr. Barbara Dunn and Dr. Gavin Sherlock said they had attempted to measure the contribution of the two parent yeasts in strains of S. pastorianus. The study is said to have found new insights into how the use of yeast had evolved in lager production.

Dunn said that the findings indicated that two distinct groups of S. pastorianus exist, although major genetic variations were found even within these two divisions. She added that the discovery indicated a flexibility in the uses of yeast for the production of beer.

“The fact that lager yeasts isolated from different breweries each seem to have a unique genomic make-up may indicate that the yeasts are adapting to the conditions specific to each brewery,” Dunn stated.

“Our discovery that unique genomic structures may be characteristic to each brewery and/or beer type could lead to insights on how to directly control flavour and aroma in beer.”

Lager making

Despite its many traditions, lager making remains a relatively new development in drink manufacture, having only gained worldwide acceptance in the late 19th century, according to the researchers.

By comparison, ale-type beers have been brewed for thousands of years using the S. cerevisiae yeast also favoured by bakers.

The report states that the difference in yeasts used between the two beer varieties allows lager products to undergo fermentation at a much lower temperature.

Source: Genome Research
Published online, doi:10.1101/gr.076075.108.
” Reconstruction of the genome origins and evolution of the hybrid lager yeast”
Authors: B. Dunn and G. Sherlock

A new development in brewing enzymes can improve cost efficiency within the production of light beers to tap growing demand in the category across the globe, according to its manufacturer.

Novozymes claims that the all-in-one design of its Attenuzyme Flex product can reduce dosage of products and the time needed to breakdown malts during the brewing process, particularly for the production of low-calorie beers.

Soren Lund, regional marketing manager of the company’s brewery operations, told BeverageDaily.com that the launch of its first single dosage enzyme was specifically designed to offer production benefits for lighter products.

“We have seen the consumer becoming more and more interested in products that help them maintain a lifestyle where they can control their diet,” lund said. “Many consumers, especially the younger segment and women, prefer the ‘lighter’ and ‘crisper’ taste experience associated with light and low-carb beers.

According to Novozymes, the product combines a blend of enzyme activities in a single product, which work to assist the amylase present in malts to breakdown starch into fermented sugars over a much shorter time span.
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The Miller Brewing Company will not be following in the footsteps of rivals by reformulating its caffeinated alcohol brands in the US, claiming the products are fully compliant with regulatory and labeling guidelines in the country.
Last week, Anheuser-Busch, which manufactures the Budweiser beer brand, said it would be removing caffeine, guarana, and ginseng from its malt beverage brands like Tilt and Bud Extra. The move signals the growing pressure on manufacturers of similar caffeinated products from both consumers and government to do the same thing.

Caffeinated alcohol, like beer-based malted beverages, is bearing the brunt of US concerns over the alcohol content and availability of the products to young people, which could yet have ramifications for European drinks groups.

Sparks

However, Miller, which has been selling the Sparks alcohol brand nationwide since 2006, said the company would not be reviewing its strategy over the manufacture of caffeinated alcohol as it sees strong potential in the market.

“The brand and its labelling have received approval from the federal government,” group spokesperson Julian Green told BeverageDaily.com.

“While we continue to work with authorities on this issue, as well as our own responsible drinking initiatives, we are also protecting our right to innovation.”

Green said that the caffeinated beverage provided a growing opportunity to meet consumer’s demands for new types of product in the beer market

Self-regulation

The company claimed that as part of its portfolio-wide policy of self-regulation, it was also committed to ensuring that it promotes the products and work with retailers to avoid any confusion amongst young people between Sparks and traditional energy drinks.

“On the actual product packaging itself, we mention that it contains alcohol at least four times on the label,” he stated.

Green added that these guidelines for the Sparks brand differed marginally, if at all, from the guidelines the company says it uses on all its beer products.

CSPI concerns

Despite Miller’s claims, consumer advocacy group the Centre for Science in the Public Interest (CSPI) believes there are a number of specific concerns over the sale of caffeinated alcohol, which it claims have been found in a study to encourage binge drinking, injury and sexual assault amongst young people.

The CSPI said it had been working with Anheuser-Busch over removing ingredients such as caffeine, guarana, and ginseng from its brands with the support of 11 state Attorneys General, which had been investigating the group.

CSPI litigation director Steve Gardner said that the action of some US attorneys had been an important step in raising its fears over the combination of caffeine and alcohol.

“Not for the first time, state Attorneys General have filled a gaping void left by disinterested federal officials, who should have cracked down on these particular products long ago,” said Gardner.

“Frankly, Miller Brewing is lurching on very thin legal ice if they continue to market these dangerous drinks.”

While the action of Budweiser in reformulating, along with much of the controversy of caffeinated beer drinks relates to the US market, some health experts that wider global implications may be inevitable.

European impact

Speaking to BeverageDaily.com earlier this year Anders Ulstein, board member of European Public Health Alliance (EPHA), said that although US policy developments rarely have an influence on European legislation, the potential effects on the policies of global bodies this time could be more significant.

“[The] main impact [of the criticism] is to the extent it changes the perspectives of US federal authorities, which is very important at World Health Organization level, where the US is presently seen as a supporter of the industry,” he said.

Source: Beverage Daily, written by: Neil Merrett

This week, news reports suggest that the Coca-Cola’s new chief executive may look to spend on his arrival, while production of one of the UK’s leading beer brands could be returning home.
More acquisitions expected from Coca-Cola

The soon to be instated new chief executive officer of Coca-Cola is expected to kick off his tenure of the role with a number of acquisitions, according to news reports.

Group chief operating officer Muhtar Kent, who will take up the new position from 1 July, says that bottled water and tea brands were increasingly important to the company and would influence future buys, the Reuters news agency has said.

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The company says that it will plough €650m into its network of Irish breweries, with the Dublin site becoming the second biggest in the country as part of an operational shake up that will result in the closure of its Kilkenny and Dundalk plants.

St. James’s Gate

Amidst growing demand in emerging markets like Africa for Guinness, speculation has mounted that the group could capitalise on the high land values in Dublin city centre and relocate to a new production site to address the changing market for the brand.

However, the brewery at St. James’s Gate has been the spiritual home of the world famous tipple since 1759, as well as a major destination for tourists from around the globe.

As part of the investment plan therefore, the site will be expanded into what the company says will be a centre of excellence for production of the brand, while two other plants will be shut to make way for an additional plant outside Dublin to supply export demand.

About 250 jobs are expected to be lost across the company’s operations as a result of the refocus, Diageo said.

Diageo chief executive Paul Walsh said the investment was the largest yet made in the company’s ten-year history, representing a significant shake up of the group’s brewing operations.
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Coors announced that they will leverage the huge success of Blue Moon by releasing a pale ale called Pale Moon. Pale Moon will test market in select cities starting next month.

Blue Moon has been perhaps the only faux-craft brand by a major brewery to garner success. Coors is projecting sales exceeding one million barrels this year.

The addition of an orange when serving Blue Moon on-premise has been a big draw and a product differentiation. Coors will be promoting the use of an orange with new POS materials, on-premise tastings and off-premise cross merchandising using displays of orange crates alongside the beer cases.

Lastly, Blue Moon is getting a baby brother, Pale Moon (a pale ale). Pale Moon will launch in several test cities next month and roll out nationally in 2009 if all goes well.