QUALITY ENABLES
NAGARDO®
Non-alcoholic beers are on the rise - and require additional preservation
The global market for non- or low-alcohol beer is increasing in size and relevance. One of the main reasons is the societal shift towards more conscious and healthier nutrition, which includes an increasing abstention from alcohol.
The lower alcohol content not only brings a beneficial nutritional profile, but also increases microbiological sensitivity and therefore the demand for additional protection.
NAGARDO® - The natural preservative for drinks
Since the market launch of Nagardo®, breweries in the European Union have an additional tool to safeguard quality at their disposal. For the U.S., this application is still in the registration process.
Nagardo® provides a natural way to microbiologically protect non-alcoholic beer without high energy requirements or the use of synthetic preservatives. There are two major use cases for Nagardo® in non-alcoholic beer:
QUALITY ENABLES
NAGARDO®
Non-alcoholic beer on draft can finally become reality!
- Have you been asking for a non-alcoholic beer from tap in a pub and the answer was no? There are reasons why this is a challenge and Nagardo® can help to overcome them. Once connected to tap, KEGs have a high risk of spoilage due to the mostly unknown cleaning status of the draft system
- The shelf life of the beverage is not predictable, which is why breweries often recommend leaving the keg on the draft system for a maximum of two or three days
- A persistent protection is required to keep the product safe and stable while on tap
The persistent protection with Nagardo® can enable breweries and pubs to better participate in market trends and grow the category further – even on tap!
Save energy while simplifying operations!
In the current environment, with a heightened emphasis on meeting sustainability objectives, there's an increasing demand for energy-efficient and adaptable practices in the brewing industry.
- Thermal in-package treatments, such as tunnel or chamber pasteurization, are energy-consuming and have significant physical and CO2 footprints
- These treatments also have the disadvantage of not allowing enough flexibility, especially for small breweries, due to large necessary investments and space requirements
The application of Nagardo® enables a viable solution for natural preservation that reduces energy consumption, advancing sustainability goals. Concurrently, it endows breweries with enhanced operational adaptability and offers a great solution for smaller breweries to avoid the complexity of chamber or tunnel pasteurization.
