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27
Apr
Date April 27, 2020
Categories CFER News, Food & Drinks

‘We can recommend CFER’s services both for younger and bigger companies’ – Nils Schwentkowsi, Why Not Soda

CFER Labs has collaborated with Why Not Soda on the technical development of their first flavour, Lemon’Mate. We had the chance to interview Nils Schwentkowsi (NS), the company co-founder and business manager, and ask him some questions about the company’s vision, business model and, also, his feedback about the collaboration with CFER Labs.

CFER: So the market for craft sodas in Germany is well established, but in Portugal you found that was a big gap. Can you tell us a little bit more how “why not soda” started and how consumers presently perceive the brand?

NS: I saw the soft drink market in Germany changing massively during the last 20 years. Until I went to university there were only the big brands like Coca Cola and Pepsi, but then one, two, three alternative producers appeared on the market with more sophisticated ways of production, with more interesting flavors or just more interesting stories to tell. And now the shelves in regular supermarkets are full of different options. My wife and I we both became soda-fans, because the soda had less and less sugar and became more and more natural with new, interesting flavors.

We have been in Portugal many times before we moved here. We love the country, its people, its nature. But one thing we were missing and we could not find: There were no real alternative sodas on the market. Only these artificial ones full of sugar. So we decided: why not make better sodas here in Portugal – interesting flavors with only natural ingredients, less sugar, bio-certified. And so we did. We left our career, quit our secure jobs and told our friends that we would move to Portugal with our two little daughters to become soda producers without even speaking the language. You can imagine that most of them stared at us saying: why? Well, you know our answer: why not! We believe that one should constantly look for new experiences. They do not necessarily have to be as life-changing as ours. But new experiences make you grow personally and make you feel alive. This is also what we want to transport with our brand and our story.

So, we had a slight feeling how to start without having any experience in this sector. We developed the recipe for our first flavor in the kitchen and then went to professionals to help us to have the right recipe for production. We found suppliers and very important a place to bottle here in Portugal, the fantastic guys from Cerveja Vadia. In June 2018 we produced our first batch, in August already the second. The feedback we received was super positive. Customers loved the refreshing and natural taste and the fact that it had less sugar.

In the end of 2018 we won a StartUp-Accelerator by Startup Lisbon and since then we are constantly growing in numbers of clients and sales. We won clients from the Algarve to the north and were listed in Go Natural as well as Continentes Innovation Food Lab. During the Startup Programm we also met the CEO of Delta Cafes, Rui Miguel Nabeiro. He liked our spirit, speed and most importantly the product. So we decided to run a sales trial in 2019. And now we started working together on a regular basis and they will start to distribute our products. We feel very just very honored to experience all of this – and of course motivated to keep on going. We will launch two more flavors in March and will start a whole family of Craft Soda, which we plan to constantly grow over the next years.

CFER: How do you feel the craft soda market will evolve over the next years both in Portugal as in Europe?

NS: Customers are looking for more “better-for-you-options”. They are more conscious about what they consume, but not in an extremist way. They still want to enjoy their lives. And we can also see a tendency towards the identification with local brands. Experience is what consumers are looking for in new products – especially the younger Generations. We deliver the right product for these demands. We use only natural, high quality ingredients, lower sugar and of course bio-certified. We produce in Portugal and we give fruits that everyone know and interesting twist in flavor for new taste experiences.

In northern Europe craft soda or alternative soft drinks are already a big thing and we are the first ones to bring this trend to Portugal. Well, the big player will always play a dominant role, but there is room for smaller producers to position themselves on the market. But most importantly, besides all market potential, for us it is just a lot of fun to develop, produce and sell soda. It is a product with a good spirit. We love it.

The brand has started with a single refreshing flavour, Lemon’Mate, which is made with bio-certified, high quality ingredients. in marketeer.sapo.pt

CFER: As a research and innovation company, CFER is helping brands like Why Not reaching the market with even more innovative foods and beverages, while supporting their technical development. Could you describe us the importance of CFER as a technical partner during your trajectory up so far?

NS: As said before, we had help of professionals to make our ideas and recipes ready for production, because making soda in the kitchen is not the same as producing millions of bottles. Of course we are not there yet, but soon, of course. When we arrived here in Portugal we needed someone here, we could challenge our new ideas with, do adjustments to existing recipes, try new ingredients from new suppliers our just talk about questions of production processes. Craft soda making is constant work in progress, because you have to come up with new ideas and make your business better and better. So, we were looking for a partner we could exactly do all these things with. In CFER and especially in you, Daniel, we found a guy who knows what he is doing and we enjoyed running the first smaller project. We can recommend your service for young companies who want to do the next step, but also for bigger fishes, because you guys also have some good ideas.

CFER: As a F&B start-up founder competing on a global, demanding market, how important do you consider product innovation to be in order to gain competitive advantage over similar products?

NS: The interesting aspect about craft soda is that you always have to come up with new flavors – may they stay in your portfolio or just be a seasonal edition. It is like with the craft beers. Go to a Taproom, it is full of interesting references. As a craft soda producer, I feel with soda it is the same. The creative, the innovative win.

The collaboration with CFER Labs has helped the company to improve the first flavour of Why Not, Lemon’Mate. in nit.pt

CFER: How do you see your brand expanding in the next five years? Are there any strategic, international markets for “why not soda”?

NS: Of course, we have our strategic plan and there are interesting markets, but first we need to make our homework here in Portugal and work hard. If you can make it here, you can make it everywhere. We want to win the Portuguese for our soda experience.

CFER: Many thanks for your time. We wish prosperous growth for your business and we are looking forward for many more exciting “why not soda” flavors!

NS: Live long and prosper – drink more organic craft soda made in Portugal, why not!

Cover picture: in Dinheiro Vivo (Reinaldo Rodrigues/Global imagens)
0 Comments Author CFER News
28
Feb
Date February 28, 2020
Categories Food technology

Plastic for packaging – misuse, carbon nanotubes and other solutions

As most of the foods we consume today, the product consists not only in the edible part but also in the packaging. In the immense world of packaging, the most used material is plastic, due to its good mechanical properties, flexibility, low weight and cheap cost of production. A recent study shows that the global production of plastics was raised from 2 million tons in the 1950’s to 348 million tones in 2017 and 359 million tons in 2018(1). However, in all stages of plastic’s lifetime, from extraction to recycling, a great amount of greenhouse gases are produced. While these gas emissions aren’t the only problem related to plastics, one of the biggest issues are the micro and nano plastics freed during its degradation in natural environment. These microplastics harden the CO2 absorption from the oceans, promoting an atmospheric CO2 regulation imbalance, ultimately climbing the food chain and potentially affecting the human health.

How can we prevent plastic misuse?

There are three possible destinies for all the waste we deposit in the plastic recycling container:

  • Being actually recycled, renewing packages and other useful sub-products;
  • Being incinerated for energy reuse;
  • Being dumped in a landfill.

Of course, the landfills are the worst possible solution, and thus the most avoided one. A 2017 study(2) shows that in Europe are produced about 25 million tons of plastic, and of those 25 million, 39.5% were incinerated, 30.8% end up in a landfill and just 29.7% are really recycled. A promising method uses Polyethylene (PE) as a carbon source for the production of Carbon Nano Tubes (CNT’s) by a laboratorial technique called Chemical Vapor Deposition (CVD).

What are carbon nanotubes? 

CNT’s are emerging as powerful, flexible and resistant semiconductors. Their industrial application will seriously upgrade solar cell’s yield in photovoltaic panels, the production of display devices like TV screens, touch screens, transistors and others, increasing lithium ion battery’s yield and much more(3)(4)(5).

Carbon atom’s bounds are very strong and for that reason the mechanical properties of carbon nanotubes are also very strong, allowing future ropes and cables to be extremely strong, almost unbreakable.

Small fibers of nanotubes could be used as reinforcement agents of composite materials, increasing their resistance to traction or flexible forces.

How are CNT’s produced?

There are several ways to produce carbon nanotubes but the most promising method, in terms of scalability, is the method of Chemical Vapor Deposition (CVD) (6).

On a controlled environment, little fragments of low-density polyethylene (LDPE) are chosen. Then, they are heated to temperatures between 600oC-1000oC (7) and they are mixed with a catalyst that reduces the boiling temperature of LDPE. Once boiling, the vapor is transferred to another chamber where the temperature is lower. This will force the vapor to condensate. In the presence of a catalyst like a sheet of graphene, the rich carbonaceous vapor slowly deposits its carbon atoms onto the graphene surface forming nanotubes.

However, the growth control of this structures is still very limited. It is hard to estimate what is going to be the length, width and direction of these tubes, and that is still a challenge that needs to be surpassed so that the full potential of carbon nanotubes can be put to use.

This method is presently only developed in a laboratorial enviroment, but it is the most likely to be scaled in a near future due to its lower applied temperatures. Other methods, like laser ablation, employ much higher temperatures and demanding conditions.

Carbon nanotubes can be the raw material needed for the production of innovative, highly resistant materials.

Other solutions 

Recent advances in bio-fabrication technologies have led several startups to grow exponentially over the last decade, some of them focusing in plastic replacement.

A great substitute of Polystyrene (PS) consists on the compaction of a specific species of mushrooms. It is almost equal to polystyrene, but biodegradable. It was developed by the American company Ecovative and early adopted as packaging solutions for Dell’s products, accommodating technologic products such as computers and accessories. It was later adopted by IKEA in 2016.

As replacement of ethylene, small seaweed-based plastic bubbles were developed, and these can be used to encapsulate every kind of sauce or stable liquid, like water or juice. Being an edible and biodegradable packaging solution, created by Notpla, many fast food chains and retail markets have adopted the invention.

There is still a lot to be done, especially regarding consumer education. General population needs to be educated and informed about what is happening around the world, what are the consequences of inaction, what are the conditions where food is produced and with critical thinking decide if the simple act of buying a specific food can be harmful for someone or something, somewhere on the other side of the world.

There’s a great need to fight ignorance and lack of reliable information, not only in poor countries but also in rich and developed ones. Many companies and public entities work daily to provide knowledge and information to the general public and CFER Labs is one of them.

Written by André Azevedo – https://www.linkedin.com/in/andr%C3%A9-azevedo-668064163/

Bibliography
(1) Shen, M., Huang, W., Chen, M., Song, B., Zeng, G., & Zhang, Y. (2020). (Micro)plastic crisis: Un-ignorable contribution to global greenhouse gas emissions and climate change. Journal of Cleaner Production, 254, 120138. https://doi.org/10.1016/J.JCLEPRO.2020.120138
(2) Ragaert, K., Delva, L., & Van Geem, K. (2017). Mechanical and chemical recycling of solid plastic waste. Waste Management, 69, 24–58. https://doi.org/10.1016/J.WASMAN.2017.07.044
(3) Grace, T., Shearer, C., Tune, D., Yu, L., Batmunkh, M., Biggs, M. J., … Shapter, J. G. (2017). Use of Carbon Nanotubes in Third-Generation Solar Cells. Industrial Applications of Carbon Nanotubes, 201–249. https://doi.org/10.1016/B978-0-323- 41481-4.00008-3
(4) Jiang, K. (2017). Carbon Nanotubes for Displaying. Industrial Applications of Carbon Nanotubes, 101–127. https://doi.org/10.1016/B978-0-323-41481-4.00004-6
(5) Fang, S., Shen, L., & Zhang, X. (2017). Application of Carbon Nanotubes in Lithium-Ion Batteries. Industrial Applications of Carbon Nanotubes, 251–276. https://doi.org/10.1016/B978-0-323-41481-4.00009-5
(6) Wu, X., Mu, F., & Zhao, H. (2019). Recent progress in the synthesis of graphene/CNT composites and the energy-related applications. Journal of Materials Science & Technology. https://doi.org/10.1016/J.JMST.2019.05.063
(7) Ahmad, M., & Silva, S. R. P. (2020). Low temperature growth of carbon nanotubes – A review. Carbon, 158, 24–44. https://doi.org/10.1016/J.CARBON.2019.11.061
0 Comments Author CFER News
05
May
Date May 5, 2019
Categories Drinks Research, Food & Drinks, Innovation

YEASTories and BACTheories 3: Kombucha, the rising star of fermented beverages

Kombuchawhaaat? If you have never heard about this beverage, do not be afraid! The pronunciation is easier than it looks and it is tastier than it sounds! Kombucha is a beverage that results from the fermentation of black or green tea leaves and cane sugar with several bacterial and yeast species – a Symbiotic Culture Of Bacteria and Yeast (SCOBY). Kombucha is one of the rising stars in the revival of specialty fermented beverages that has been taking place in the market over the last recent years.

The rise of fermented beverages, both in variety and production volume, has been defined as one of the most important trends in 2019 within the food beverage sector. To give you a more objective picture, the global fermented beverages market is expected to increase steadily until 2023, reaching 935 billion euros (in 2015 it was valued at 600 billion euros). The beverage consumers and the millennials generation in particular have a high interest on experiencing novel and unusual flavors together with different textures and the fermentation process can strongly influence those characteristics.

What makes kombucha unique

But why is Kombucha so special within the large variety of fermented beverages? Kombucha is a low-sugar tea-based fermented beverage with considerable levels of organic acids, vitamins and polyphenols, known for their health benefits. By adding fruit, herbs or flavors into this mixture you get a quite unique and refreshing beverage that is, most often, sparkling and non-/low-alcoholic. Kombucha can have a drier and/or tarter character like the traditional ciders or the “Brett” beers and the production of alcohol can also be boosted by adjusting the fermentation conditions (if alcohol is higher than 4.5% it is referred as Hard Kombucha). The explosion of flavors present in Kombucha can be quite overwhelming in the start due to its high acidity but quite addictive afterwards. The definition of Kombucha is quite broad and there is a great variety of flavors and profiles in the market at the moment, going from soft-drink like beverages with low sugar and high drinkability to more dry and acidic beverages that can be in the direction of sour beers or dry cider.

Tea and sugar are two central ingredients for the production of kombucha

One of the best parts about Kombucha is that you can produce it at home with a very limited amount of kitchen gear, no fancy equipment being needed.

There are several dedicated websites with infographics and videos that can be very helpful before you do your first Kombucha brew, where more detailed explanations about the gear required as well as recipes and how to find and get the SCOBY. In a simplistic way, the production process of kombucha requires two fermentation steps:

  • Primary fermentation:the mixture of yeast and bacterial species converts the sugar into ethanol and organic acids. At the start of the process, oxygen is present (aerobic conditions), which promotes the cell division of the yeast species and later conversion of sugar into ethanol and carbon dioxide (CO2). The type and proportion of yeast species varies from SCOBY to SCOBY but Saccharomyces, Brettanomyces, Pichia and Hanseniaspora are some of the most common ones. When sugar is depleted, ethanol becomes the most abundant carbon source, which promotes the activity of the different bacterial species that will convert it into organic acids. Species belonging to the genus Acetobacter, Gluconobacter and Lactobacillus are the major responsible for the production of acetic acid, gluconic acid and glucuronic acid. Acetic acid, that gives vinegar aroma and taste, is normally the most abundant organic acid when the primary fermentation is finished. At the beginning of the process the SCOBY will be at the top of the flask and during the fermentation it starts to sink, forming a new SCOBY at the top. Thus, at the end of the primary fermentation you will have two SCOBYs that can be used for two new batches of Kombucha.
SCOBY – The Symbiotic Culture Of Bacteria and Yeast that is responsible for the formation of unique flavors and aromas in Kombucha (Image from BUCHI, www.buchi.com.au/)
  • Secondary fermentation: the Kombucha from the primary fermentation is filtered to remove the major particles and then flavored by adding fruit, juices, herbs, spices and/or others. The sugar addition from the flavoring step will promote the anaerobic fermentation of yeast, resulting in the formation of carbon dioxide (CO2) which naturally carbonates the final beverage. When this step is made directly in the bottle – bottle fermentation – it can be tricky since you need to calculate how much CO2 will be produced from the sugar added during flavoring. The first time you may get an over-carbonated beverage with too much fizz.

Even though there are many reports regarding the positive impact of Kombucha on the digestive system and gut health together with its action as anticarcinogenic, antihypertensive, antidiabetic, and hepatoprotective, it is important to note that currently, Kombucha cannot be granted with any official health claims. I believe that in a near future some concrete results from clinical studies will give a more accurate information regarding the active functionalities of Kombucha.

Kombucha flavoring step (image from ifoodreal, https:// ifoodreal.com/)

The Kombucha presence in the European market is still limited when comparing with the United States, where this fermented beverage can be found throughout the whole country. The implementation of Kombucha in Europe requires some more consumer education since it is a beverage with a unique and acquired taste, but it is clear that more and more people are becoming aware of its existence and benefits. Next time you see some Kombucha in a shop or pub, go for it and give it a try! Soon after there is a high chance that you will be planning your first brew of Kombucha at home.

Sources

https://www.globenewswire.com/news-release/2017/04/17/961353/0/en/Global-Fermented-Beverages-Market-2014-2016-2023-Launches-of-New-Products-are-Stimulating-the-Market-Growth.html
https://www.foodnavigator.com/Article/2018/05/04/There-is-a-mega-trend-around-fermentation-The-rising-star-of-fermented-foods
Coton, Monika, et al. “Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods.” FEMS microbiology ecology 93.5 (2017).
Professional Kombucha Brewers Workshop, Barcelona (2019).
Jayabalan, Rasu, et al. “A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus.” Comprehensive Reviews in Food Science and Food Safety 13.4 (2014): 538-550.
Dutta, Himjyoti, and Sanjib Kr Paul. “Kombucha Drink: Production, Quality, and Safety Aspects.” Production and Management of Beverages. Woodhead Publishing, 2019. 259-288.

CFER Labs is your partner in food and drinks R&D. Obtain your free of charge workplan by clicking here.

0 Comments Author Diogo Portugal-Nunes
04
Feb
Date February 4, 2019
Categories CFER News, Food & Drinks, Innovation

What is bone broth and how it is becoming a functional market hit

Bone broth is made by simmering animal bones and tissue for at least 8 hours with optional vegetables, herbs, spices and salt.

The health benefits of bone broth (or soup) have been long perceived, but only a decade ago was the remedial effect of bone broth scientifically evaluated. For instance, the generally believed curing effect of chicken soup against symptomatic upper respiratory tract infection has been found to follow from an increase in nasal mucus velocity or its mild anti-inflammatory effect.

More recently, bone broth has been increasingly recommended as part of the diets for gut and psychology syndrome (GAPS) patients, such as those with autism and attention-deficit hyperactivity disorder (ADHD). Brand owners and marketeers are supporting the growth of bone broth as a functional product by claiming that it can quell inflammation, speed healing, calm allergies, combat fatigue and promote satiety. These attributes could be attributed to broth’s protein, collagen, gelatin, essential and inessential aminoacids and minerals. Several media and academic references support the positive attributes of bone broth, as shown below:

The Nourished Kitchen – Bone broths are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health.

Kettle and Fire – Bones and connective tissue are storehouses for essential amino acids and minerals — which are lacking in many diets today. Bone broth is also an invaluable source of protein, collagen and gelatin.

Medical News Today – Drinking bone broth may be beneficial for the joints and digestive system, among other things. Bone broth is highly nutritious, may protect the joints, may help fight osteoarthritis, may help reduce inflammation and heal the gut, may aid sleep and may support weight loss.

Cognitune – Enhancement of weight loss and metabolism, with fantastic properties regarding detoxification, digestion and weight loss.

A 2017 research study included bone broth as part of a recommendable microbiome restoration procedure.

Brand owners and marketeers are supporting the growth of bone broth as a functional product by claiming that it can quell inflammation, speed healing, calm allergies, combat fatigue and promote satiety. However, the topic is controversial.

On a 2016 piece titled ‘Science Can’t Explain Why Everyone is Drinking Bone Broth’, Time Magazine claims that ‘there isn’t much research on bone broth to support—or refute—these health claims. But several experts on human digestion say the nutrients that supposedly make
bone broth special are not, in fact, all that unique.’ A recent australian research paper advises that ‘If the intake of collagen precursors is proven to support the synthesis of new collagen in vivo, it’s unlikely that bone broth can provide a consistently reliable source of key amino acids.’ More research is needed, and while no source claims its unhealthiness, bone broth seems to contain a fair concentration of protein and minerals, promoting satiety and a warmth feeling. However, it may not be delivering the remarkable nutrition that some entities are claiming, especially due to bioavailability issues and insuficient concentration of the key nutritional compounds for a superior level of functionality.

Evidences seem to suggest that the longer the cooking, the more gelatin and minerals are extracted, a key goal while producing bone broth. The extended cooking promotes the release of aminoacids from bones.

Production of bone broth

While any bone or ligament can be used, knuckles, chicken feet, and femur bones tend to contain the most collagen. Beef, chicken and fish are the most used animals for bone broth production. As with stock, bones are typically roasted first to improve the flavor of the bone
broth. The bones may contain a small amount of meat adhering to them. At the end of cooking, the bones should crumble when pressed lightly between the thumb and forefinger. While the bone broth is being prepared, proteinaceous foamy scum typically bubbles up at the
top of the pot. Removing it helps to clarify the broth and improve its flavor. At the end of the desired time of cooking, the bones and other debris are discarded and the remaining liquid can be filtered or strained for higher purity. After conditioning the final liquid in the fridge, the
natural fat from the broth is typically removed, yielding a brown coloured liquid with a turbid look. The final product is microbiologically unstable, so that a pasteurization/sterilization cycle will be needed to increase the shelf-life of commercial liquid bone broths. The pasteurized broth may display a shelf-life of over 2 years. Optionally, the broth may be dehydrated to a powdered form, allowing for its posterior reconstitution with boiling water.

A growing market for bone broth

According to figures from Global Market Insights, Inc, global broth market is projected to exceed USD 2.8 billion by 2024; according to a new research report by Global Market Insights, Inc. changing consumer preference towards animal-based stock as a protein source will drive broth market growth. Rising health consciousness and high disposable income will support the product penetration. Factors such as rapid urbanization and ageing population are anticipated to propel ready to drink broth market size.

North America broth market will witness growth over 4% up to 2024. High disposable income and trend of ready to eat food due to changing lifestyle will propel regional industry size. Increasing consumer consciousness regarding health benefits associated with stock
consumption over traditional soups will fuel product penetration. Asia Pacific broth market size accounted for over 15% of the industry share in 2016. The regional industry growth is attributed  to large consumer base and increasing spending on packaged food. Increasing working women population in the region is also likely to influence product demand. Development of multi outlet food channels will drive convenient buying of products thus, propelling regional industry growth.

Growing awareness regarding personal fitness among young and adults will fuel broth market size. Improved metabolism, bone strength and enhanced immunity are the key health benefits offered by the product. Increasing popularity of rich nutrient beverages to avoid dependency on medicines and health supplements will provide lucrative opportunities for the industry growth.

CFER Labs is your partner in food and drinks R&D. Obtain your free of charge workplan by clicking here.

Sources

D. Hsu, C. Lee, W. Tsai, and Y. Chien, “Essential and toxic metals in animal bone broths,” Food Nutr. Res., vol. 61, no. 1, p. 1347478, 2017.

L. K and H. J, “Microbiome restoration diet improves digestion, cognition and physical and emotional wellbeing.,” PLoS One, vol. 12, no. 6, 2017.

F. Seebohm, “The Tribal System of Wales,” 1904

https://www.cognitune.com/bone-broth-benefits/

0 Comments Author CFER News
30
Jan
Date January 30, 2019
Categories Food & Drinks, Opinion articles

The brewing of an IPA

The India Pale Ale (IPA) has become synonymous with craft beer itself. In a previous article I have introduced how the style emerged in the 18th century, and in this piece I will describe the brewing basics of this hop-forward, intense beer style from a personal point of view.

Adjusting the water as a first step

If you would also like to brew your own hop fever, here is how I do it. I start by adjusting the water, that, historically and technically speaking, plays a major role in IPA’s. From a personal point of view, I like to add enough calcium sulfate to the brewing water to bring the calcium to 200ppm and the sulfate to 400ppm, in order to get a clean bitterness from the hops. If you are making a NEIPA, you may prefer using more calcium chloride than calcium sulfate to bring your calcium up, in a reason of 1/2. In mashing terms, I favour a more fermentable wort but I still look for a dash of sweetness and some creaminess in the final product, so I always aim for temperatures below 65ºC (149ºF).

The grist, fermentation profile and hops

Following with the grist, some brewers use pils as their base malts, but pale ale malt is much more traditional, both in English and American styles. The optional use of toasted or crystal malts may bring some complexity and depth of aroma, but generally make a small portion of the grist. My personal touch is to use a small amount of Golden Promise malt, that is similar to Maris Otter, but a little softer and creamier.

I want my fermentation profile to be neutral to lightly fruity, so I use an highly attenuative ale yeast and let to ferment between 18 and 22ºC (64ºF – 72ºF). The best temperature is however 19.5ºC (67ºF), as we can extract the ideal concentration of apple, peach and pear esters without excessive fermentation derived flavour.

Finally, the hops. Here is where the world of IPA’s gets really exciting – and bitter. Hops bring aroma, bitterness and tons of flavour, but different applications bring different results. If you are brewing a hop forward IPA, American style, you should go for American or New World hops, such as Cascade, Citra or Nelson Sauvin, where you will find an abundance of tropical, citrus or piney aromas. Here, you can play with generous late hop additions, dry hopping or hopinating the pouring beer. If you are brewing an English style IPA, with a floral-spicy-peppery-grassy bouquet, you may want to use classic hops such as Golding, concentrating its use in the beginning of the boil and adding some as dry hops to spice things up.

I do like to add a handful of hops in the whirlpool and then dry hopping the beer, which I believe to be the most interesting way to hop IPA’s. There is a lot to choose from.

Hops have been beer’s best friend for a long time, and IPA’s may well be the pinnacle of that friendship. The world has gotten addicted to them, and there is no turning back from this hoppy journey.

What is your favourite IPA and hop variety? Let us know!

Happy IPA’s!

CFER Labs is your partner in food and drinks R&D. Obtain your free of charge workplan by clicking here.

Sources

BARRACHINA, Albert (2016). cervesaencatala.blogspot.com

HUXLEY, Steve (2006). Poesía líquida. Trea.

BJCP (2015). www.bjcp.org

 

1 Comments Author Miquel Piqué Camprubi
22
Jan
Date January 22, 2019
Categories Drinks Research, Food & Drinks, Opinion articles

The different ways of tea

Tea can be consumed in different ways. The most popular one worldwide continues to be the infusion of the dried leaves, however, solid tea consumption is growing remarkably, especially due to the new matcha (powdered tea) consumption trend. Actually, tea was firstly consumed as a whole leaf instead of simply as an infusion. The leaves were not strained and tossed as we do now, and this allowed the consumers to take advantege of all of the nutricional aspects of the tea leaf, both the water soluble and the insoluble ones.

We might say that we are still in the leaf infusion Era and regarding this matter many questions usually arise. Which one is the best? To use loose leaf or tea bags?

Both have advantages and disadvantages.

Comparing tea quality

Generally loose leaf tea is of better quality than tea sold in tea bags, especially reagarding cheap tea bags, which contain mostly tea dust and tea fannings resulting from the tea leafs processing. However, there are many good quality tea bags which use either tea sourced from cut loose tea leasf instead of the byproducts of the tea industry and some top quality brands that even sell tea bags containing full tea leaves. I usually advise loose leaf tea for heavier tea drinkers as the tea sold in this fashion is hermetically sealed until use, unlike tea bags which can lose flavour and absorb smells very easily.

A common habit, even at speciality stores, is to open the tea container and give it to the client to smell. This is not hygienic at all and should be avoided. In this regard hermetically sealed tea bags can better preserve their flavour than frequently opened tea containers. If you can afford good quality tight containers or are a rather heavy consumer of loose leaf tea this shouldn’t however pose as big as a problem.

An advantage of brewing loose leaf tea is that you can see the beauty of the leafs unfold in hot water, admire how they look like before and after brewing and how they smell. You can also play with the amount of tea you wish to brew making it lighter or stonger. When using tea bags you can play with the flavour only by modulating either the water temperature or the infusion time.

When brewing loose leaf it implies you to have more specialized tea paraphernalia and time. Usually people more inclined to loose leaf teas invest more time in tea education and look for the perfect cup.

Tea bags are normally of a lower quality when comparing to loose, hermetically sealed tea.

Regarding tea bags a lot of debate has been made about the type of tea bag. Many advocate that the pyramidal tea bags are the best as they allow more room for the leaves to expand. While some say this is more of a marketing stategy, there are a few scientific reports regarding the loose leaf vs. tea bag “battle”. A recent study compared single, double and circular tea bags with loose leaf tea. What was found was that indeed leaf swealling is higher for loose leaf, followed by double chamber tea bags, single tea bags and circular tea bags. In another study, researchers found that, althought the kinetics of goodies, i.e., polyphenol content had a faster release time in tea leafs, and independent of infusion time, when adressing tea bags, the polyphenol content was dependent on the infusion time, probably due to the swelling rates verified by the comparing research group. At the end of the day, it all boils down to tea quality.

Would you rather have low quality loose leaf tea or good quality bagged tea? Common sense is always the key? What is you way of brewing tea?

CFER Labs is your partner in food and drinks R&D. Obtain your free of charge workplan by clicking here.

Sources

J Food Sci Technol. 2017 Jul;54(8):2474-2484. doi: 10.1007/s13197-017-2690-9. Epub 2017 May 18. “Swelling and infusion of tea in tea bags.”
Avicenna J Phytomed. 2016 May-Jun;6(3):313-21. “Effect of different brewing times on antioxidant activity and polyphenol content of loosely packed and bagged black teas (Camellia sinensis L.).”
1 Comments Author Sónia Fiuza
14
Jan
Date January 14, 2019
Categories Drinks Research, Food & Drinks

YEASTories and BACTheories 2: Key physiological and metabolic parameters when choosing your brewing yeast

Take a few minutes to search in yeast commercial suppliers catalogs and you will quickly find out the large number of different strains that are available for brewing beer and other beverages. Brewing yeast species were initially isolated from nature and later also domesticated in different parts of the world under different environments, which resulted in a variety of yeast strains with great physiological differences. The invention of the microscope had a key role on the initial identification and characterization of the different strains. Nowadays, the continuous development of microbiological and genetic tools along with new analytical techniques has contributed to a deeper understanding of the specific capabilities and limitations of each strain, as well as for the identification of novel yeast types.

Every year the number of fully characterized yeast strains increases and there are a few companies with culture banks that have a great variety of yeast strains: White Labs, WYEAST, Fermentis, Lallemand, Mangrove Jack’s, Imperial Yeast (organic) or CooLAB (organic), among others. In each website, you can find descriptions of each strain that will help you choosing the right strain for the intended beer type.

Start simple

If you are in doubt, start simple and brew with a yeast type which is a “work horse”, meaning that it will efficiently work for a great variety of beer styles. Still, there are some factors important to consider when choosing the yeast for alcoholic fermentation:

Attenuation – how much sugar can the yeast convert into alcohol. Usually, commercial suppliers divide the yeast strains in low, medium and high attenuation, varying from approximately 65 to 85%. The specific attenuation will impact not only the alcohol % but also the mouthfeel and flavor;

Flocculation level – how easy does the yeast cells settle after fermentation. This is an important feature when you wish to re-use the yeast to another fermentation. Besides that, a low flocculation yeast can lead to a lower attenuation, resulting in a worty flavor. On the other hand, if your yeast of choice has a high flocculation, the final beer will tend to be cloudier and you will be able to taste the yeast, like in weißbier or witbier;

Alcohol tolerance – alcohol level that inhibits and potentially kills your fermenting yeast. Choosing a strain that can stand the alcohol percentage you are planning to reach is extremely important, especially in those styles that require a high alcohol % such as Imperial Stout or Belgium Ale;

Temperature – each strain has a range of temperatures where it can grow, and it is important to know both the optimal and the extreme temperatures that the yeast can stand;

Metabolite production and sensoric properties – what kind of flavors and aromas are produced by the yeast strain. There are several metabolites (intermediates or final products of yeast metabolism) that can contribute to the sensoric properties of the finished beer: esters, carbonyl compounds, phenolics, higher “fusel” alcohols and fatty acids:

  • Esters are the resulting compounds from a reaction between an acid and an alcohol, and they are often associated with fruity notes in beer (e.g. ethyl acetate or isoamyl acetate). The specific types of esters formed, as well as their concentration, are strain-specific but the fermentation conditions also influence the ability of the yeast strain to produce them.  For instance, there are reports that high gravity brewing and high fermentation temperatures (20-25oC) result in higher levels of esters (as in some ale beer types).
  • More than 200 compounds with a carbonyl functional group have been found in beer, contributing for both its flavor and stability. Diacetyl and acetaldehyde are examples of carbonyl metabolites and probably the most “unwanted” compounds by brewers (except in some very specific beers), since they are considered off-flavors. Both the formation and conversion rates of those metabolites is strain-dependent, so the time that you will need to get a matured beer will depend on your yeast of choice. This is particularly important in large-scale production where time is a key control parameter.
  • Phenols are commonly associated with a medicinal or spicy aroma, and some specific types add astringency and/or bitterness in the finished beer. For instance, the earthy aroma present in Brett beers (fermented with Brettanomyces yeast) is directly linked to the formation of phenolic compounds.
  • When present in abundant levels, higher fusel alcohols, such as propanol and butanol, can result in fruity, floral and/or wine-like notes. Their formation can have a positive impact in ale beers but normally are not desired in ale types.
  • Fatty acids are essential elements in the yeast central metabolism, but they can also be broken down into staling compounds such as (E)-2-nonenal, which will give a “cardboard” character in the finished beer.
The presence of fermentation derived metabolites brings complexity to the final product, but in some specific cases they can also easily become overwhelming and give off-flavors.

In addition to the points mentioned above, when brewing at large-scale breweries there a few other parameters to consider when choosing the right yeast: stress tolerance, fermentation yield and productivity, mutation stability, among others. These are especially important for the re-usage of yeast in several fermentation cycles, which is a must in large-scale breweries to sustain the economical viability of the production process.

The number of identified and characterized yeast strains will increase more and more over the next years. I personally believe that some unique flavor profiles are yet to be found, and that will consequently expand the range of beer styles. If you are already brewing, what are your favorite yeast strains and how did you choose them? Tell us your yeastperiences in the comments below.

CFER Labs is your partner in food and drinks R&D. Obtain your free of charge workplan by clicking here.

Sources

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.49 
https://www.esa.org/esablog/research/spontaneous-fermentation-the-role-of-microorganisms-in-beer/http://www.wyeastlab.com/fermentation
https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813
https://www.whitelabs.com/
https://www.grainfather.com/blog/week-60-choosing-a-yeast-strain-for-your-beer/
http://www.equippedbrewer.com/equipment-and-supplies/how-to-choose-the-right-yeast-for-your-craft-beverage
https://beerandbrewing.com/how-to-choose-a-yeast-strain/
http://scottjanish.com/esters-and-fusel-alcohols/

 

1 Comments Author Diogo Portugal-Nunes
09
Jan
Date January 9, 2019
Categories Food & Drinks, Food Research, Innovation

The egg – the timeless superfood

In the present demanding market, where a constant search for foods with high benefit-quality ratio is increasingly taking place, the innovation possibilities often lie in the most common and versatile everyday foods, such as the egg.

Used in almost every aspect of the gastronomy, from confectionery to soups, an egg is an important ally for all chefs and kitchen households. An egg alone is one of the most nutritious and appreciated foods on the planet. It is a high protein and low carb intake food, excellent for those who want a simple, easy and healthy snack, such as the common hard-boiled version. In fact, a whole egg contains a relevant amount of several important vitamins and minerals.

The nutritious egg – the forgotten superfood?

Along with milk, eggs contain the highest biological value for protein. One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat. According to the reference daily intake (RDI) nutrient values for a healthy adult, a large egg has vitamin A (19% RDI), responsible for immune system and good vision maintenance and a set of B vitamins, such as riboflavin (42% RDI), pantothenic acid (28% RDI), pyridoxine (9% RDI), folate (11% RDI) and cobalamin (46% RDI), essential for cell division processes and mental health.

Egg yolks are one of the few foods that naturally contain vitamin D (15% RDI), essential for strong bones and muscles, as well as overall health. In fact, the majority of the egg’s vitamins and minerals are located within the yolk. Vitamin E, iron, selenium and omega-3 fatty acids are also found in relevant concentrations in the egg.

The high quality proteins of the egg, essentially albumins, mucoproteins and globulins, contain a set of essential amino-acids like leucine, tryptophan, methionine and other non-essential aminoacids, which will act as precursor molecules in human metabolism. It is also noteworthy the high concentration of choline (60% RDI), an essential vitamin-like nutrient involved in the metabolism of molecules necessary for good neural-muscle function and its control in humans. For muscle building and fitness athletes the ingestion of these nutrients is of extreme importance for cell regeneration and muscle growth.

Cholesterol is perhaps the most controversial nutrient in the egg, one large egg containing more than two thirds of the RDI for this nutrient, currently set at 300 mg. However, several recent studies showed that there is no significant correlation between the egg’s cholesterol and an increase of blood harmful LDL cholesterol levels in healthy humans. The ingestion of one whole egg a day, preferably hard-boiled, is recurrently suggested by nutritionists and medical specialists as an important incorporation in one’s diet.

One whole egg contains an impressive set of nutrients in quite relevant concentrations.

The egg market

From over the 75 million tons of eggs produced worldwide, the Asia-Pacific region represents the biggest market for egg and egg products, being India, Indonesia, Japan and China the key players due to its population and economic growth over the last decades. China alone is responsible for almost 40% of both worldwide production and consumption. North and Latin American regions are also important markets regarding egg products, with USA leading the charts, followed by Mexico and Brazil.

In the European context, according to the last stats of the European Commission for Agriculture and Rural Development, more than 7 million tons of eggs were produced in 2018 within the economic space, where 7 of the 28 members, France, Germany, Spain, Italy and UK, were responsible for over 80% of the total production. If the Russian and Turkey markets were to be included (European countries not in EU) the Economic European Space market would represent twice its actual numbers regarding the egg production and consumption. The Portuguese case represents a modest percentage, with only 0,1 million tons of eggs produced for consumption in the last year. Although lifestyle tendencies such as veganism or higher healthcare awareness are rising in popularity, these do not seem to be threatening the growing tendency of the egg market, especially in the Asian continent.

From farm to table

An average person consumes 180 eggs per year. The majority of these eggs (about 50%) are produced by enriched feed hens in cages followed by barn-raised hens (26%), free range hens (14%) and organic feed hens (5%). The difference between all these eggs raising hens are concerned to their diet and growth space.

Eggshell size, form and specially color are commonly associated by consumers as main characteristics for egg quality, however, this is only dependent on the hens’ breed, size and feed.

Whiter breeds tend to lay white eggs while darker ones tend to lay browner eggshells. As for the yolk, the same applies, being the hens’ diet the major factor responsible for its color. While grain-fed chickens produce pale-yellow yolks, hens fed with rich pigmented and nutritious food from insects, vegetables, fruits and grasses produce deep orange yolks. The real egg quality is given by the age of the hen and its feeding over the growing process, where older hens tend to lay thinner eggshells and shorter shelf-life eggs than younger and nutrient controlled-feed hens.

The hen’s nutrition plays the major role in the colour of the final egg yolk.

Applications beyond breakfast

From cosmetic industry to medicine, the egg components are used in a wide range of areas for remarkably different goals. Nowadays it is easy to find different forms of whole egg, yolk or egg white in retail stores, ranging from solid to concentrated, crystalized, frozen or deep-frozen states. From the yolk is extracted its oil, consisting mainly of triglycerides and other elements, such as lecithin, cholesterol, biotin and xanthopylls. This non-allergic oil becomes free from egg proteins and is therefore allowed for use in cosmetics or dermatological products for hair fall, eczemas or dermatitis. The natural pigments (xanthopylls) present in the yolk, lutein (E161b) and zeaxanthin (E161h), are also of high interest for the pharmaceutical and food industry for their attractive yellow and orange colors.

Lecithin (E322) was actually first isolated from the egg yolk in 1846 by the French chemist and pharmacist Theodore Gobley. This product is currently in high demand due to its emulsifying, lubricant and stabilizing properties, which were commonly obtained with the use of soybean oil. However, EU legislation has been inciting the use of allergen-free natural lecithin food sources, minimizing the use of soybean. Lecithin is also a molecule used in a variety of pharmaceutical and cosmetic products due to its stabilizing capacities and choline enrichment.

Eggs are also used as ingredients for alcoholic drinks, as in the case of the famous eggnog, or as clarifying agents for superior category wines and rich broths. In the pharmaceutical sector, the egg has been used for over 70 years in the manufacturing of flu vaccines due to its concentration of albumins, mucoproteins and other globulins. The eggshells are also a valuable resource for organic agriculture as a source of natural calcium.

The numerous shapes that the egg can assume are a clear representation of its high acceptance and versatility, with verified health benefits at an affordable price.

CFER Labs is your partner in food R&D. Obtain your free of charge workplan by clicking here.

Sources
http://ec.europa.eu/agriculture/markets/index
https://www.mordorintelligence.com/industry-reports/processed-egg-market
https://www.transparencymarketresearch.com/egg-products-market.html
Miranda, J. M. et al, (2015), Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods, Nutrients, vol. 7, 706-729.
Garcés-Rimon M. et al., (2015) Egg protein hydrolysates: New culinary textures, International Journal of Gastronomy and Food Science, vol. 3, 17-22.
Wu Jianping et al., (2014) Eggs and Egg product processing, Food Processing: Principles and Applications, published by John Wiley & Sons,  2nd edition, chapter 19, 437-455.
1 Comments Author Joao Peca
31
Dec
Date December 31, 2018
Categories Food & Drinks, Innovation, Opinion articles

Love, raisins, fireworks and… sparkling wine! A review.

The final countdown has started and with only a few days to go until we welcome 2019, it’s now time to begin the preparations for the last night of the year. There are a few things to cross off the list like rethink our New Year’s Eve resolutions after another year of messing up, stock up the pantry with raisins, have the loved ones around, organize the fireworks and invite that friend good at blowing up things and… sort out the sparkling wine! People have different ways of celebrating the start of the new year depending on the culture and traditions, but one thing seems to be always in our hand after midnight regardless of who and where we are and it is a glass of sparkling wine. Bubbles seem to sparkle the moments of celebration and on this article we will explore the ‘when, what and why’ of this festive drink.

England or France? The paradox.

Just like many other happy accidents throughout the human history, sparkling wine could be the penicillin of the wine world as there are records of incidental fizziness since Biblical times. However, the product owes its existence mainly to the development of technology unrelated to the production of the wine itself. We must ignore all the faults, accidents and the effervescence attributed to the phases of the moon and focus on the year of 1662 when Christopher Merret stated to the Royal Society in London “our wine-coopers of recent times use vast quantities of sugar and molasses to all sorts of wines to make them drink brisk and sparkling”.

There is an erroneous believe that Dom Pérignon invented sparkling wine in the late 1690s, but Merret’s report a few decades earlier is the first documented proof that still wine was intentionally turned into sparkling by adding sugar and molasses and by that time only England had the required technology to make it: the ability to produce stronger glass and the reintroduction of cork as closures.

A strong glass bottle able to withstand the high pressure of sparkling wine is mandatory and England was able to produce it in the early 1600s by using coal-fired glass furnaces at much higher temperature instead of wood-fired ones used in France, only able to produce structurally weaker glass. Also, it is essential to use a closure able to withhold the pressure and back in the XVII century it was cork. Cork was lost during the decline of the Roman Empire and only rediscovered by France in 1685 at the earliest, but England was shipping bottled wine from France sealed with corks decades earlier in the XVI century.

England had advanced glass technology in the early XVII century, which led the country to surpass the French competition.

It is clear that England had the knowledge and the means to produce and preserve the effervescence of a sparkling wine, the paradox (and what makes everything much exciting!) is the fact that they were making it with wines shipped from… Champagne! The primary fermentation in this cold region in the north of France would prematurely stop because of the low temperatures late in the season and naturally restart a few months later in the warmer spring days.

The process

It took a few decades to get to the product with the characteristics as we know in our days, essentially to understand and optimize the science behind the effervescence and establish the relation between the sugar required to the second fermentation to produce a certain amount of carbon dioxide (pressure). In our days there are strict legislation to produce this special wine, with the OIV stating that a sparkling is a wine supersaturated in carbon dioxide (CO2) from an exclusive endogenous origin (secondary fermentation), resulting in an excess pressure of this gas in the bottle of at least 3.5bars at 20°C (68ºF) or 3.0bars for bottles less than 0.25L.

The production of sparkling wine can be separated in two main stages: base wine production and second fermentation/ageing. The base wine production follows the general principles of a white wine, with the particularity that the grapes are harvested earlier in the season to retain a higher acidity (essential to the freshness and balance) and have a lower sugar content (potential alcohol normally under 11%). Once musts have fermented to dryness and the wines are filtered, stabilized and eventually fined, they are ready to the second stage: blending, second fermentation and ageing.

Blending or preparing the cuvée is generally a critical moment to define the quality of the wine and to which winemakers pay great attention.

It consists on blending wines from different vintages, sites, varieties or even press fractions, to achieve desired characteristics and consistency. The cuvée is ready for the second fermentation once the tirage liquor is added: the required sugar to achieve 5-6bars of pressure in bottle (±4g/L → 1bar) and yeast.

Most of the sparkling wine, and particularly the premium quality sparkling, is produced by the Traditional Method or Méthode Champenoise (Champagne), where the second fermentation occurs in bottle. This is followed by ageing on lees for a certain period of time (variable), removal of yeast lees and sediments by riddling and disgorging, dosage and corking. The dosage permits topping up the bottles after disgorging and adjust the final desired sugar level by adding a more or less sweet wine/syrup (tirage liquor). Along with the production method, the final sugar level of the sparkling wine is the base of one of the classification systems:

Brut Nature – 0-3g/L
Extra Brut – 0-6g/L
Brut – 0-12g/L
Extra-dry – 12-17g/L
Dry – 17-32
Demi-sec – 32-50
Sweet (Doux) – more than 50g/L

The Traditional Method has the particularity that the bottle where the second fermentation occurs is same that reaches the consumer. There’s no discussion possible when it comes to the high quality wines produced by this method, notably the fine bubbles produced and the bouquet developed during ageing on lees, but it is labour intensive and time demanding and during the 20th century other methods and technologies were developed in order to minimize the production costs. In the Transfer Method the sparkling benefits from fermentation and ageing on lees in bottle, but riddling and disgorging steps are eliminated as the bottles are then emptied to a tank under isobaric pressure for filtration, dosage and bottling. The Charmat Method took another step forward on bringing the production costs down by allowing lower quality sparkling production entirely in stainless steel tanks, with the wine being bottled only when it is finished and ready for sale.

The Traditional Method is tipically employed in higher quality sparkling wines such as Champagne.

Innovation and future of sparkling wine

When it comes to new technologies developed in recent decades, I have to mention the use of immobilized yeast in sparkling wine production as the Portuguese company Proenol has pioneered the industrial production of immobilized yeast in the world. The immobilization of yeast in a calcium alginate matrix allows the wine to remain clear and when used in the Traditional Method it will shorten the riddling time from several days/weeks to a few seconds with the beads settling immediately.

Sparkling wine production worldwide is on the rise and has seen the biggest growth in terms of volume and value in recent years. Between 2003 and 2013 there was an increase in 40% of production and by 2017 it accounted for 8% by volume and 19% by value in the world wine trade.

I love a good sparkling, but I have to admit that I’m not the greatest enthusiast of bubbles. However, it was my passport to the wine world and I honestly find fascinating the whole process of traditional sparkling wine production and the short but intensive history of the wine. Won’t complain if I spend the first moments of 2019 sipping again ‘Millésime Bruto 2013’ by Ataíde Semedo, the last great Espumante that I had the pleasure to drink. From Bairrada, of course. Salut!

1 Comments Author Joel Santos
27
Dec
Date December 27, 2018
Categories CFER News, Food & Drinks

Interview with Scott Jones – exploring a virgin cider market

Apple cider is a drink mostly associated with Europe and the United States. While it is growing in popularity all over the world, mostly as a naturally gluten free and refreshing alcoholic drink, South America still remains as a mostly unknown market for apple cider.

Scott Jones is a Peru-based English cider maker, one of the first cider makers in the continent and currently the Peruvian cider market leader. In this interview, Scott approached how he started his cider journey, the pros and cons of exploring a virgin market and the challenges for the future.

Hi Scott. Thank you very much for your time for this interview. So, you are the current market leader in the Peruvian cider scene. How did it all start?

Hello, thank you very much for the invite. Well, having taught English in South America for 4 years since 2010, I decided to stay in Peru for longer. The easiest way I could do this was to obtain a business visa, and so I started to think about which type of business I would like to start here. The market for craft beer was in its infancy but growing steadily, but being a cider drinker from the south of England, I didn’t really appreciate the craft beer scene and had been missing cider from home; conversations over beers with expats had often covered what would make a good business, and making cider always seemed to come up time and time again. So the seed had been sown a couple years before I was in a position to consider it as a viable business.

Having decided to start the first cider company in Peru (and probably most South American countries) I took out a bank loan from the UK and wired over to Peru. I immediately discovered how running a business in Peru was going to be, and that was difficult, frustrating and illogical. So the first hurdle was that I couldn’t open a bank account without a visa, but I couldn’t start the visa process without depositing money in a Peruvian account (to show you have funds to open a business) – this would be one of many hurdles I had to overcome to open and run a business as a foreigner in Peru.

Apple cider is enjoying a remarkable growth in world markets, motivated by its low alcohol and natural profile.

Well, we can see that was not an easy start.

Not at all. Once I received my business visa the next problem was to source machinery to produce the cider. The most important machine was a mill to pulp the apple and this had to made from scratch. I paid well above the average for this which was what is known as ‘gringo’ price, I’d soon get used to negociating hard on most prices. I was very lucky to hear about a stainless steel fabricator that made in bottle carbonating machines. The machine was a design rip off of machines that could be found for around the same price in Europe or the US, importing anything into Peru is problematic and high import taxes, so I was happy to pay what would be the same price as Europe or US and not have the headache and stress of importing.

Using my previous Engineering experience I designed and built a sturdy rack and press, and having found a small place to rent I was ready to start production. My first attempt was 300kg of dessert apples, I managed to squeeze 230 litres, and using ‘craft cider making’ book by Andrew Lea I produced my first batch of cider without too many problems.

Who were your first costumers? Was it easy to convince them to consume a Peruvian cider?

My main market to begin with was the expat community and expat owned bars and restaurant, sales were slow as the price point was quite high, so the Peruvian market wasn’t willing to pay the high price and risk the possibility of not liking it. In the first year or two it was mainly expats and tourists consuming my cider.

What about now? How was the market growth?

Having grown my business steadily over 4 years, the demand is now high, there are now other small cider producers in the marketplace but total sales are still low compared to the craft beer scene, which is now saturated with the opening of more and more breweries.

When looking at other countries, like the US or Europe, once the craft beer scene explodes and then becomes saturated, cider then has a boom, I’m guessing 2019 will be the year of cider in Peru.

We hope 2019 is indeed the year of cider in Peru.

Hope so, I believe chances are quite high.


What about your ciders? What is their profile?At the moment I have 5 different types, a dry, medium and sweet, and also a strawberry and passion fruit flavoured ciders, all made with freshly pressed apples and real fruits the artisan way (this means by hand as I still can’t afford expensive equipment !). The dry, medium and passion fruit are the best sellers. All of them are branded as Oltree Cider.

Oltree is the brand crafted by Scott Jones to enter the Peruvian market – there are currently 5 different types available.

Brilliant. What would you say are the main challenges for the future?

The challenges for the future are big money investors opening more commercial style cideries, my plan is to keep at a medium sized production (less than 50,000 litres a year) and keep the artisan spirit of trying different styles and flavours.

We hope it all goes for the best, and also that your experience might inspire new cider makers all over the world to start their businesses. We know it is certainly not easy.

It is definitely not, but it is worth it. My advice is not giving up, adversities will come but in the end it pays off.

Thank you for your time for this interview with CFER, cheers!

Thank you too, cheers!

1 Comments Author Scott Jones
18
Dec
Date December 18, 2018
Categories Food & Drinks, Opinion articles

New World vs Old World: What’s new in the old wine world?

Many of us have certainly came across the terms ‘Old World’ and ‘New World’ wines while exploring the world of wine, either by participating in wine tastings, reading that interesting review by our favourite wine critic or eventually from that wine nerd friend who only drinks New World wines.

The truth is that the two terms are not always completely understood and often used in a confusing way even within the wine industry. On top of that, the modernisation of the wine world and the ‘flying winemakers’ movement worldwide led to the production of New World wines by style in Old World countries by tradition and vice versa. If I say that Portugal is an Old World country that can produce New World wines would you be surprised? Probably yes, so let’s break it down.

Geography

The first and most basic distinction between both styles is geographic. The Old World countries are mainly located in Europe and Middle East, which includes Portugal, Spain, France, Greece, Germany, Austria, Italy, Georgia, Iraq or Romania among few others. It is generally believed that that domestication of the Vitis vinifera (grapevine used for winemaking) started in this region and that’s where the winemaking roots go deeper.
On the other hand, there’s a group of countries with a more recent wine history where Vitis vinifera was introduced by the explorers and are referred as New World. In this group we have Australia, New Zealand, United States, Chile, Argentina, South Africa, China or Uruguay. To put it in a simple way, if it is not an Old World it will be a New World territory.

Wine styles and the influence of tradition and winemaking philosophy

The geographic location and characteristics of a certain region (such as weather or soil, well known as terroir) have a direct input on the wines’ styles and this could be differentiated by tasting. As a general rule, not always true, the Old World wines come from cooler climate regions and their profile can be described as lighter-bodied, more tannic and acidic, lower alcohol content, savoury, leaner, rustic and earthier.

In the regions of the Old World the tradition and centuries of history take place and the winegrower and winemaker input is heavily regulated by laws, emphasizing the place from where it comes and limiting the human intervention and creativity. Each region is regulated by standards and systems or ‘protected designation of origin’ to which winemakers and wineries must comply. In Portugal these regulations are under the Denominação de Origem Controlada or DOC (similar to the French Appellation d’Origine Contrôlée – AOC) and start right in the vineyards, establishing permitted varieties, crop yields and vine conduction systems and finishing on the final product, regulating alcohol content or ageing times and methods.

When we jump to a New World region the change in the winemaking philosophy and wine styles can be immediately noticed. The wine is not seem as much as a legacy and culture heritage, but more like a product of science, where technology and modernisation take place and winemaking is opened for experimentation and evolution.

Every step of winemaking tends to be controlled in an extended way and a more analytical approach is taken. The ‘optimum ripeness’ of the fruit is measured to decide the harvest date, the must is inoculated with isolated yeast to offer a predictable wine profile, stainless steel tanks are used and have an integrated temperature control system that allows a precise control of the fermentation temperature within an accuracy of 0.1°C or less, the Carbon Dioxide (CO2) and Dissolved Oxygen (DO) concentrations are taken as critical during the life time of a wine, the wines are bottled under screw cap instead of cork (the greatness of the screw cap in the wine world will be reviewed in one of my next posts), just to name a few.

Another important characteristic of the New World regions is that they are often located in warmer climates (once again, not always true), which associated with the heavily winemaking input tend to produce riper, bolder, full-bodied, fruit-forward, higher in alcohol, richer, oak-influenced, more polished and cleaner wines.

The influence of oak, brought by prolonged contact with the cask, is normally more prominent in New World style wines.

Labelling

The last big difference between Old and New World wines is the labelling and it all comes down to the tradition and history of the regions mentioned before. The Old World wines are generally labelled only with region, appellation or vineyard and this information is so important that we can deduce grape varieties and eventually the quality of the wine. The classy red Burgundy is a Pinot Noir, the famous Italian Barolo is just a Nebbiolo and if it is a great Portuguese white from Monção e Melgaço we can expect a 100% Alvarinho.

In the New World everything is slightly different once again. Stating the variety and winery in a clear way is the most important thing and almost mandatory. The not so strict regional laws allow the winegrower/winemaker to grow any grape variety anywhere they want to, there’s more chance for experimentation and the consumers in these countries are mainly focused on the variety and less from where it comes.

I started this article stating that ‘Portugal is an Old World country that can produce New World wines’ and if you got this far you probably now understand what I mean. As a Portuguese winemaker working in Australia I feel that the line between Old World and New World is being blurred, the wine world is evolving fast and there’s more crossover between the two worlds than ever in the past. Should we put a savoury and structured Baga from Bairrada in the same bucket as a bold, jammy, strongly American oak-influenced Syrah from Alentejo in the same bucket just because they are both made in Portugal? No. If I ever use these terms to describe a wine it would be purely based on the style.

1 Comments Author Joel Santos
16
Dec
Date December 16, 2018
Categories Food & Drinks, Opinion articles

The addictive story of hops and the success of IPA’s

The India Pale Ale (IPA) is surely the most famous style at the moment in the world of beer. Go to the market and you will find an abundance of India Pale Ales, Session IPA’s, Black IPA’s, Belgian IPA’s, Imperial IPA’s…to name a few. One might naturally ask why are IPA’s everywhere – could hops be addictive?

To really understand IPA’s, we should travel to the 18th century.

Welcome to the 18th century British India and to the trading attractiveness of the East. Here, powerful trading companies, like the East India Company (EIC), possess important commercial warehouses to trade commodities with the rest of the World, provisioning the colonial army in parallel. Back in the subcontinent, British settlers are looking for a refreshing taste of home and are everything but pleased with the stale, infected beer coming from the Mother Land. Taking at least six months to travel to India, and having to cross the equator twice, the Pales and Bitters of the day, with low alcohol and lightly hopped, did not stand a chance.

 

IPA’s tipically make use of generous amount of flavour and aroma hops, such as Citra or Amarillo, which provides them with their characteristic fragrant hop intensity.

Back in London, close to the EIC’s docks, the ingenious Bow Brewery is establishing a new style of beer, with higher original gravity, intensely hopped and designed for maturation for at least one year. The owner, George Hodgson, has also come up with a business approach that granted extended credit to the beer purchasers, favouring his new beer over the big breweries product. Unexpectedly, this rough, highly attenuated beer matured remarkably well with the scorching heat and arduous journey of the supplying transcontinental ships, making this beer a tremendous success among its consumers in India. Hops preserving characteristics are well known, and the higher concentration of alpha acids made IPA’s fit for journey while mellowing.

From this moment on, other British breweries, such as Burton located ones, would start to replicate Hodgson’s successful style of pale ale, acquiring important business status over the years and condemning Bow Brewery to the oblivion. The India Pale Ale was born, soon migrating to the American continent by the hand of John Labatt. The hop addiction was starting.

The evolution of a style

Today, an IPA is tipically defined as a beer with around 6% of alcohol, 60 IBU’s, not necessarily pale and surely with a lot of different shapes. If the classic English style may be somehow more balanced, American IPA’s are their eccentric brother, ‘showcasing modern American or New World hop varieties (…), with a clean fermentation profile, dry finish, and clean, supporting malt, allowing a creative range of hop character to shine through. (BJCP, 2015). The popularity of IPA’s brought them to the forefront of brewing innovation, with Witbiers, Red Ales or Sour Beers being adapted to the IPA profile and pleasing the craving of beer connoisseurs; new styles of IPA are constantly being designed, such as the New England Indian Pale Ale (NEIPA) or the Brut IPA.

India Pale Ale is the perfect example of how a beer co-evolves over time and how a specific style becomes a hit. The hop phenomenon is worldwide, not only in the USA or the United Kingdom, but also in Spain. When I started brewing, in Catalonia, only one of the fellow breweries was making IPA’s; now practically all the breweries of Catalonia and Spain are brewing IPA’s and it surely is the more successful style. You may not like the craft IPA from the local brewery, but the hops assertive bitterness, spectacular aromas and surprising flavours will provide an untedious experience, and you are likely to come back for more.

0 Comments Author Miquel Piqué Camprubi
15
Dec
Date December 15, 2018
Categories Food & Drinks, Opinion articles

To Tea, or not to Tea – why organic is the safest choice

Tea is a passion. Tea is an experience and an endeavor to untraveled worlds. I asked myself what would I say If I only had one chance to talk to people about tea? The present piece is the combination of what I love, with who I am, a biochemist concerned with nature, animals, and people, for a better world.

After water, tea is the most consumed beverage worldwide. The tea plant is native to China and it has been long known to Chinese for its medicinal properties. In fact, tea was used as a medicine in former times being adored by Emperors and recognized by Taoists and Buddhists as a precious element in ones’ lives. Nowadays, tea has also been recognized by the scientific community as a substance with outstanding health properties and benefits, with thousands of scientific papers being published throughout the years. Tea health benefits include, but are not limited to, cardioprotective effects, antioxidant, anticarcinogenic and antimicrobial properties. However, concerns about tea consumption are also rising within the literature. Tea health concerns are essentially related to the presence of pesticides and Fluoride (F).

The high temperatures involved in the brewing of tea may extract more contaminants from the plant into the drinking water.

Pesticides are used to prevent tea crop diseases and the attack of some tea loving insects to improve the yield of the crop and the farmers’ profit. Some of the reported negative effects on human health related to the exposure to pesticides during normal daily life habits involve gastrointestinal, neurological, carcinogenic, respiratory and reproductive problems. Pesticides are of special concern in tea due to several reasons.

The organic choice

Tea is a highly sensitive crop and therefore a heavy mix of different pesticides can be used to preserve it. As the leaves are not washed prior to processing, residues present on their surface are not removed. Also, since tea is brewed at high temperatures, the extraction of pesticides into the drinking water is high. Additionally, as some teas are consumed in powder, like matcha, the whole leaf is ingested, making sure that not only the water-soluble pesticides are ingested, but also the less or non-water-soluble ones as well.

On the other hand, fluoride accumulates in tea plants after being absorbed from the soil. The ingestion of F has been related to hypothyroidism, neurotoxicity, fluorosis, arthritic disease, and musculoskeletal disorders. Fluoride accumulates mostly in tea leaves, especially inside the old ones. Fluoride is quite soluble in water and will easily be present in your favorite cup of brewed tea.

As there is not yet an ideal balance between the economic interests and health protection, is there something we can do to avoid the exposure to these tea contaminants and benefit from the remarkable health properties attributed to tea? Yes! Definitely!

Organic teas are the best choice when you do not know where your tea is coming from. Besides being controlled for pesticides, organic teas have also shown lower levels of fluoride. A direct relationship has been found between low quality tea and higher concentrations of F. In the case of tea, the price is generally a good indicator of its quality.

If you brew your own tea at home, you can drink a cup of tea for as cheap as 0.05€ a cup, sometimes even cheaper than a cup of bottled water! Cheaper tea, usually available to the mass market, is made from the oldest and lower quality leaves, which means they most probably have a high fluoride concentration.

Alternative ways to minimize the ingestion of contaminants

Different types of tea, such as white tea made with the youngest leaves, can also be naturally absent from fluoride, as it tends to accumulate in old leaves. If you still have old batches of tea that you don’t want to waste, you can always try to minimize the concentration of contaminants by washing your tea. There is an old tradition when drinking loose leaf tea which consists of rinsing and discarding the first water in contact with the tea leaves. This process started many centuries ago when tea processing was not quite refined as now, and it aimed at washing off dirt or dust.

Considering fluoride and the solubility of some pesticides in water, if you are drinking non-organic, poor quality tea, rinsing the tea first can be a good option already proven by some studies to reduce the level of contaminants, although not 100% efficient, and at the expense of major flavor loss when dealing with low quality teas.

Choosing a good quality organic tea is still your best option. 

As a concluding remark, although not faced with Hamlet’s striking dilemma on life or death, when confronted with:

To tea, or not to Tea?

My answer is: To Tea with Education.

Sources

Tea and Health: Studies in Humans (2013) in Current Pharmaceutical Design
Chemical Pesticides and Human Health: The Urgent Need for a New Concept in Agriculture (2016)
In Frontiers in Public Health
Worldwide Regulations of Standard Values of Pesticides for Human Health Risk Control: A Review (2017)
in International Journal of Environmental Research and Public Health
Fluoride content in tea and its relationship with tea quality. (2004)
in Journal of Agriculture and Food Chemistry
Black Tea Source, Production, and Consumption: Assessment of Health Risks of Fluoride Intake in New Zealand (2017)
In Journal of Environmental and Public Health
0 Comments Author Sónia Fiuza
04
Dec
Date December 4, 2018
Categories Drinks Research, Food & Drinks, Opinion articles

YEASTories and BACTheories: types of yeast for beer fermentation

A conversation where bacteria and fungi are mentioned usually triggers a red alert in our head since they are associated with some mean diseases. However, when we look back in history, the activity of yeast and bacteria were essential for our lifestyle, being the major responsible for many tasty foods and beverages that were and still are part of our culture.

Imagine a world without bread, beer, wine, cider, coffee, mushrooms, pickles…it would be for sure less interesting! It is estimated that there are one trillion different species of microorganisms on Earth, which shows the tremendous variety of bacterial and yeast species.

Beer fermentation is the process where the sugars coming from the malt are converted into alcohol and carbon dioxide by the activity of yeast and in the absence of oxygen. Traditionally, beer fermenting yeasts can be divided in two types: ale and lager.

 

The pre-activation of yeast, where multiplication and yeast mass increase takes place, is a fundamental step for an healthy alcoholic fermentation of wort

Ale yeast

In the old times they were defined as top-fermenting yeasts since their cells would be collected from the top of the fermentation vessel. The most relevant yeast is Saccharomyces cerevisiae (also called brewer’s and baker’s yeast) and it requires fermentation temperatures around 18ºC – 22ºC (64ºF – 72ºF). In comparison to a traditional pale lager, ale beers usually display a fuller body and more intense fermentation-derived flavors. In some cases, there will be a more dry and crispy character, which can give an unique combination to that beer.

In my opinion, the versatility of ale yeast is a strong advantage when comparing to the lager, which makes it possible to use for a large variety of beer styles: amber ale, brown ale, stout, porter and, one of my favorites, Indian pale ale. The traditional wheat beers from Germany (Weißbier) and Belgium (witbier) fall also in the ale category, where specific ale yeast types that give that nice banana and herbal aromas are chosen!

Lager yeast

The most common lager yeast is Saccharomyces pastorianus, which is a hybrid of two Saccharomyces strains. This means that its general characteristics are like those of the ale yeast but the optimal conditions for fermentation and the resulting beer will be different. Lager yeasts were defined as bottom-fermenting organisms because the cells were collected from the bottom of the tanks after fermentation. However, that distinction does not make sense in the current processes where conical vessels are used and both yeast types are collected from the bottom. Thus, lager yeast is currently associated with “cold fermentation” since it is done at temperatures between 7ºC – 15ºC (45ºF – 59ºF). This temperature slows down the metabolism of yeast which results in longer fermentation times.

Due to their lengthy fermentation and lagering period, the fermentation-derived flavors will not be as evident as in the ale types. The combination of malt and hops is the greatest contributor to the aroma complexity we can find in some lager beers such as the Dunkel Bock or the Saaz-seasoned Czech Lagers. Lager beer is the world’s most sold type of beer, being a fresh golden tone drink ideal to refresh the beer lovers like us.

Sour beers

In the recent years there has been a trend of intense flavors and aromas in beer, with high levels of bitterness but also acidity and sourness. The sour beers, where the lambic type is included, are made by spontaneous fermentation. This means that there is no controlled addition of yeast under sterile conditions, but you make usage of the natural yeast and bacteria present in the surroundings instead. In the old times, Belgium beers were all made in this spontaneous manner and it would take a few years to have a relatively stable beer production.

Among several types of bacteria and yeast, Lactobacillus, Pediococcus and Brettanomyces are the most relevant organisms for this kind of beer, producing acidity and giving that sour, dry and tart profile like sometimes you find in wine. Currently, it is possible to make this kind of sour beers in a more controlled way and you can even buy blends of these bacteria and yeast to produce a sour beer at home.

The variety of yeast and bacterial strains will increase more and more in the next years and many craft brewers are isolating their own blends of yeast and bacterial strains, which can give unique flavors and expand the range of beer styles. If you are already brewing, what are your favorite yeast strains and how did you choose them? Tell us your yeastperiences in the comments below.

Sources

0 Comments Author Diogo Portugal-Nunes
CFER Labs