Executive Summary: Elevation of zero alcohol beer flavour

Summary of Project and Key Findings:
Our research has uncovered the possibility of extracting kokumi compounds from by-products of the beer industry. This pioneering study aims to improve the flavour of alcohol-free beer using kokumi peptides derived from these undervalued co-products. Kokumi, a taste sensation induced by small biomolecules, particularly small peptides, enhances the richness, mouthfeel, and depth of flavours in food, resulting in a more fulfilling and balanced taste experience. Our industry partner is actively exploring methods to enhance the palatability of alcohol-free beer, often perceived as ‘watery’ due to the absence of the lingering taste impact of alcohol. By incorporating flavour-enhancing kokumi compounds into alcohol-free beer, we have the potential to enrich the flavour profile of the original product with naturally derived kokumi compounds, while simultaneously establishing a self-sustaining and environmentally friendly cycle. To summarize, the study confirms the potential of beer industry by-products as sources of kokumi compounds that are particularly promising for enhancing the taste profile of non-alcoholic beers.