{"id":37572,"date":"2025-11-03T07:45:37","date_gmt":"2025-11-03T12:45:37","guid":{"rendered":"https:\/\/www.iff.com\/?p=37572"},"modified":"2026-04-27T09:01:42","modified_gmt":"2026-04-27T13:01:42","slug":"blog-revolucao-das-cervejas-nolo","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/blog-revolucao-das-cervejas-nolo\/","title":{"rendered":"A revolu\u00e7\u00e3o das cervejas NOLO: Como a enzima DIAZYME\u00ae NOLO transforma o sabor e a efici\u00eancia na produ\u00e7\u00e3o\u00a0\u00a0"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Original English version \u2013&gt;&nbsp;<a href=\"https:\/\/www.iff.com\/es\/media\/stories\/rethinking-beer-no-and-low-alcohol-nolo-beers\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O mercado de cervejas no- e low-alcohol (NOLO) est\u00e1 crescendo rapidamente, impulsionado por consumidores que buscam bem-estar, modera\u00e7\u00e3o e novas experi\u00eancias. No entanto, apesar desse avan\u00e7o, muitos ainda reclamam do sabor aqu\u00e9m do esperado. Como as cervejarias podem superar esse desafio e se destacar?&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Atualmente, as cervejas NOLO j\u00e1 representam 5% do mercado nacional. Esse segmento apresenta crescimento acelerado, com previs\u00e3o de expans\u00e3o cont\u00ednua, podendo chegar a 10% at\u00e9 2029<sup>1<\/sup>. Al\u00e9m disso, estima-se que o mercado pode dobrar nos pr\u00f3ximos 5 a 7 anos, o que refor\u00e7a ainda mais a import\u00e2ncia dessa categoria para os produtores.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"436\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K-1024x436.jpg\" alt=\"\" class=\"wp-image-37557\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K-1024x436.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K-300x128.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K-768x327.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K-400x170.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K-200x85.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/beer_imgupscaler.ai_Enhancer-Pro_2K.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Figura 1.<\/strong> O teor alco\u00f3lico mais comum das cervejas NOLO.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O consumo \u00e9 impulsionado principalmente por gera\u00e7\u00f5es mais jovens, como Millennials e Gen Z. <a href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/\"  data-wpil-monitor-id=\"102\">Para esses consumidores<\/a>, a modera\u00e7\u00e3o faz parte do estilo de vida. Novas ocasi\u00f5es de consumo, como almo\u00e7os de trabalho e encontros p\u00f3s-treino, ampliam o p\u00fablico das cervejas com baixo teor alco\u00f3lico<sup>2<\/sup>.&nbsp;&nbsp;<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/blog-revolucao-das-cervejas-nolo\/#O_desafio_do_sabor_O_que_os_consumidores_querem\" >O desafio do sabor: O que os consumidores querem&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/blog-revolucao-das-cervejas-nolo\/#Solucao_inovadora_Como_a_DIAZYME%C2%AE_NOLO_melhora_a_producao_e_o_sabor\" >Solu\u00e7\u00e3o inovadora: Como a DIAZYME\u00ae NOLO melhora a produ\u00e7\u00e3o e o sabor\u00a0<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-o-desafio-do-sabor-o-que-os-consumidores-querem-nbsp\"><span class=\"ez-toc-section\" id=\"O_desafio_do_sabor_O_que_os_consumidores_querem\"><\/span><strong>O desafio do sabor: O que os consumidores querem<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Apesar das estat\u00edsticas promissoras, muitos consumidores consideram as cervejas sem \u00e1lcool \u201caguadas\u201d ou com sabor de p\u00e3o e mosto. Segundo pesquisa interna global da IFF<sup>3<\/sup>, 53% n\u00e3o gostam do sabor de p\u00e3o e 51% rejeitam o gosto de mosto. Diante desse cen\u00e1rio, surge uma oportunidade para as empresas que conseguem entregar produtos com corpo, sabor e aroma aut\u00eanticos, conquistando um p\u00fablico cada vez mais exigente.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"668\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1-1024x668.jpg\" alt=\"\" class=\"wp-image-37941\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1-1024x668.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1-300x196.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1-768x501.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1-400x261.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1-200x131.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/Graphic-Portuguese-1.jpg 1459w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Figura 2. <\/em><\/strong><em>Os atributos que os consumidores associam \u00e0 cerveja NOLO.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-solucao-inovadora-como-a-diazyme-nolo-melhora-a-producao-e-o-sabor\"><span class=\"ez-toc-section\" id=\"Solucao_inovadora_Como_a_DIAZYME%C2%AE_NOLO_melhora_a_producao_e_o_sabor\"><\/span><strong>Solu\u00e7\u00e3o inovadora: Como a <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" target=\"_blank\" rel=\"noreferrer noopener\">DIAZYME\u00ae NOLO<\/a> melhora a produ\u00e7\u00e3o e o sabor<\/strong>\u00a0<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pensando em ajudar os produtores a superar esses desafios, a IFF lan\u00e7ou recentemente a enzima DIAZYME\u00ae NOLO. Essa solu\u00e7\u00e3o transforma a\u00e7\u00facares ferment\u00e1veis em isomalto-oligossacar\u00eddeos (IMOs), preservando o perfil de sabor e reduzindo o teor alco\u00f3lico, sem necessidade de alterar a cepa de levedura. Entre os principais benef\u00edcios, destacam-se:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Produ\u00e7\u00e3o de mais cerveja com menos mat\u00e9ria-prima e energia, aumentando a efici\u00eancia da f\u00e1brica.&nbsp;<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Reposi\u00e7\u00e3o de aromas e corpo, tornando as cervejas NOLO mais saborosas e encorpadas.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Al\u00e9m disso, a enzima abre portas para o mercado de session beers (abaixo de 4% ABV), oferecendo sabor aut\u00eantico, corpo e maior drinkability.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A IFF tamb\u00e9m <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/beverage\/\" target=\"_blank\" rel=\"noreferrer noopener\">oferece solu\u00e7\u00f5es para modular sabor, corpo e aroma,<\/a> incluindo extratos naturais de l\u00fapulo e cole\u00e7\u00f5es de sabores exclusivos. Ingredientes sustent\u00e1veis e t\u00e9cnicas inovadoras ajudam as cervejarias a criar produtos diferenciados, alinhados \u00e0s demandas do consumidor moderno.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A revolu\u00e7\u00e3o das cervejas NOLO est\u00e1 apenas come\u00e7ando. Com <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" target=\"_blank\" rel=\"noreferrer noopener\">DIAZYME\u00ae NOLO<\/a>, as cervejarias podem unir modera\u00e7\u00e3o e sabor, conquistando novos p\u00fablicos e aumentando a efici\u00eancia produtiva. O futuro da cerveja \u00e9 saboroso, inovador e sustent\u00e1vel.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quer saber como <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" target=\"_blank\" rel=\"noreferrer noopener\">DIAZYME\u00ae NOLO <\/a>pode transformar sua cervejaria? Fale com nossos especialistas e descubra todas as possibilidades!\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"577\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg-1024x577.webp\" alt=\"\" class=\"wp-image-12298\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg-1024x577.webp 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg-300x169.webp 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg-768x432.webp 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg-400x225.webp 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg-200x113.webp 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2024\/12\/csm_NOLO_couple_image_without_bubble_41d3d63300_d3b008e6e4c51dd7dd6f85abfa223406.jpg.webp 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Refer\u00eancias<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><sup>1<\/sup> Euromonitor&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><sup>2<\/sup> and <sup>3<\/sup> Social Media Analysis proprietary of IFF- Feb 2024 (Analysis of51000 posts made between October 2021 and January 2024)&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Original English version \u2013&gt;&nbsp;here O mercado de cervejas no- e low-alcohol (NOLO) est\u00e1 crescendo rapidamente, impulsionado por consumidores que buscam bem-estar, modera\u00e7\u00e3o e novas experi\u00eancias. No entanto, apesar desse avan\u00e7o, muitos ainda reclamam do sabor&#8230;<\/p>","protected":false},"author":53,"featured_media":38241,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[62],"tags":[119,120,115],"class_list":["post-37572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage","tag-beverage","tag-brewing","tag-enzymes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>A revolu\u00e7\u00e3o das cervejas NOLO: Como a enzima DIAZYME\u00ae NOLO transforma o sabor e a efici\u00eancia na produ\u00e7\u00e3o\u00a0\u00a0 - IFF<\/title>\n<meta name=\"description\" content=\"Explore the no and low beer revolution with insights on changing consumer demand, brewing innovation, and future opportunities.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/blog-revolucao-das-cervejas-nolo\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A revolu\u00e7\u00e3o das cervejas NOLO: Como a enzima DIAZYME\u00ae NOLO transforma o sabor e a efici\u00eancia na produ\u00e7\u00e3o\u00a0\u00a0\" \/>\n<meta property=\"og:description\" content=\"Explore the no and low beer revolution with insights on changing consumer demand, brewing innovation, and future opportunities.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.iff.com\/es\/media\/stories\/blog-revolucao-das-cervejas-nolo\/\" \/>\n<meta property=\"og:site_name\" content=\"IFF\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/InternationalFlavorsandFragrances\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-03T12:45:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-27T13:01:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.iff.com\/wp-content\/uploads\/2025\/10\/shutterstock_2111970020.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1620\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sara Kovas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sara Kovas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/blog-revolucao-das-cervejas-nolo\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/blog-revolucao-das-cervejas-nolo\\\/\"},\"author\":{\"name\":\"Sara Kovas\",\"@id\":\"https:\\\/\\\/www.iff.com\\\/#\\\/schema\\\/person\\\/4f955195331f1f20d48b5e52731a9fe4\"},\"headline\":\"A revolu\u00e7\u00e3o das cervejas NOLO: Como a enzima DIAZYME\u00ae NOLO transforma o sabor e a efici\u00eancia na produ\u00e7\u00e3o\u00a0\u00a0\",\"datePublished\":\"2025-11-03T12:45:37+00:00\",\"dateModified\":\"2026-04-27T13:01:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/blog-revolucao-das-cervejas-nolo\\\/\"},\"wordCount\":539,\"publisher\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/blog-revolucao-das-cervejas-nolo\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.iff.com\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/shutterstock_2111970020.jpg\",\"keywords\":[\"Beverage\",\"Brewing\",\"Enzymes\"],\"articleSection\":[\"Food &amp; 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