Diazyme® NOLO: The Revolutionary Enzyme for Low & No Alcohol Craft Beers
The NO-LO Trend: An Opportunity for Your Brewery
NO-LO beers (no & low alcohol) are the fastest-growing segment in the brewing market, with an annual growth of 6.5%. Consumers are looking for healthy options, but taste remains a priority. Many current NO-LO beers taste "watery" or unpleasant. Diazyme® NOLO offers craft brewers an innovative solution to create low-alcohol beers with full and satisfying flavor.
What is Diazyme® NOLO?
A liquid enzyme based on transglycosidase developed by IFF® and distributed by Mr. Malt®. It transforms fermentable sugars (mainly maltose) into non-fermentable isomalto-oligosaccharides (IMO), reducing alcohol production during fermentation while maintaining body and sensory fullness in the beer. The result: NO-LO beers with the same organoleptic profile as traditional beers.
Why Use It in Your Craft Brewery?
- Authentic taste: NO-LO beers with body and a full aromatic profile
- Easy integration: no need to change recipes or equipment
- Greater efficiency: +60% beer volume or -37% raw material usage
- Energy savings: less alcohol to remove, lower consumption
- Sustainability: reduced environmental impact (CO₂, malt, energy)
“DIAZYME® NOLO revolutionizes NO-LO beer production by improving taste and efficiency without the high energy costs of traditional methods.”
– Dr. Sven Schönenberg, IFF®
Your Competitive Advantage
Diazyme® NOLO allows you to tap into a rapidly growing market, differentiate your offer, meet new consumer demands, and grow your business sustainably. No compromises: just innovation, efficiency, and exceptional beers.