“As a supplier, we need to be clear on local differences,” he said. “If Russia has a poor harvest for example, we can help adjust the composition of enzymes to ensure consistency of taste.
“We can use our brewer’s Clarex to create clear beverages and lower carbon footprint through a decrease in temperature. This enzyme also destroys the gluten part and we have had great interest from the gluten-free market.
“We are doing more work with the smaller craft brewers and also on fermented malt beverages. These are especially popular in India, where they want non-alcoholic drinks and know and like the malty taste.
“And in dairy? Well again we are looking at local preferences. Take for instance the dairy sector in China. There is no cheese sector there as yet, as eating cheese is not part of Chinese culture, but they do like yogurt and in particular drinking yogurt, which they have for breakfast through a straw.”
Drinktec may be the most international show of its kind, but my chat with Henning reminded me that concentrating on ‘local’ can make all the difference.
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