30 Oct 2020 — DSM’s Maxadjunct ß L adjunct brewing enzyme is the latest addition to the global company’s brewing portfolio. This enzyme innovation, derived from selected bacillus strains, allows brewers to increase the adjunct level in beer, making the switch from malted to unmalted raw materials. “Adjunct brewing is made possible by using solutions that provide the enzymes usually developed by malting ingredients,” Joana Carneiro, business director of beverages at DSM Food Specialties, tells FoodIngredientsFirst.
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