{"id":45154,"date":"2026-04-09T09:05:52","date_gmt":"2026-04-09T13:05:52","guid":{"rendered":"https:\/\/www.iff.com\/?p=45154"},"modified":"2026-04-09T09:05:54","modified_gmt":"2026-04-09T13:05:54","slug":"enzymatic-nolo-brewing","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/enzymatic-nolo-brewing\/","title":{"rendered":"Brewing for the Future: Do NOLO Innovations and Sustainability Go Hand in Hand?"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><br>Brewers today are navigating two powerful forces reshaping the industry.<br><br>The first is the rising desire for <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/sustainable-brewing\/\" type=\"page\" id=\"9577\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>sustainable brewing<\/strong> <\/a>practices. Sustainability has become a defining challenge for the brewing industry. From volatile raw material costs to increasing pressure to reduce environmental impact, brewers are being asked to do more with less without compromising quality or consumer experience.<br><br>The second is the rapid rise of no- and low-alcohol beverages. At the same time, another shift is accelerating: the rapid rise of no- and low-alcohol (NOLO) beverages. What was once a niche offering has become one of the fastest-growing segments \u00a0\u00a0in beer, driven by moderation trends, health consciousness, and changing social habits. In 2025:<br><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>There was a turning point globally for non\u2011alcoholic beer as it overtook traditional ale in sales volume, reflecting a structural shift toward moderation.<sup data-fn=\"1e527e2e-7175-4714-ba24-b78aae93d9d8\" class=\"fn\"><a href=\"#1e527e2e-7175-4714-ba24-b78aae93d9d8\" id=\"1e527e2e-7175-4714-ba24-b78aae93d9d8-link\">1<\/a><\/sup><\/li>\n\n\n\n<li>Across Europe, NOLO moved firmly into the mainstream, marking one of the strongest years on record as moderation trends earn momentum.<sup data-fn=\"4d685498-a0a3-45ae-878f-613dae549ba7\" class=\"fn\"><a href=\"#4d685498-a0a3-45ae-878f-613dae549ba7\" id=\"4d685498-a0a3-45ae-878f-613dae549ba7-link\">2<\/a><\/sup><\/li>\n\n\n\n<li>In the United States, non\u2011alcoholic beer continued its rapid ascent, driven by younger consumers and moderation habits.<sup data-fn=\"c133b626-b846-4b50-9f64-bc4cc3450315\" class=\"fn\"><a href=\"#c133b626-b846-4b50-9f64-bc4cc3450315\" id=\"c133b626-b846-4b50-9f64-bc4cc3450315-link\">3<\/a><\/sup><\/li>\n\n\n\n<li>Brewers accelerate investment in alcohol\u2011free beer in Asia\u2011Pacific, as moderation gains traction.<sup data-fn=\"e82ac8d5-3550-4fce-b74f-3e3fb019970c\" class=\"fn\"><a href=\"#e82ac8d5-3550-4fce-b74f-3e3fb019970c\" id=\"e82ac8d5-3550-4fce-b74f-3e3fb019970c-link\">4<\/a><\/sup><br><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The convergence of these two forces\u2014sustainability and NOLO\u2014is creating both tension and opportunity. Until recently, producing great\u2011tasting NOLO beer often came at a cost: complex processes, higher resource use, and thinner margins. Today, brewing science is rewriting that equation.&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\/enzymatic-nolo-brewing\/#The_NOLO_Sustainability_Paradox\" >The NOLO Sustainability Paradox<\/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\/enzymatic-nolo-brewing\/#Rethinking_the_NOLO_Brewing_Process_from_the_Start\" >Rethinking the NOLO Brewing Process from the Start<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymatic-nolo-brewing\/#Doing_More_with_Less_The_Raw_Material_Advantage\" >Doing More with Less: The Raw Material Advantage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymatic-nolo-brewing\/#Sustainability_Beyond_Carbon_Metrics\" >Sustainability Beyond Carbon Metrics<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymatic-nolo-brewing\/#Aligning_with_the_New_Culture_of_Moderation\" >Aligning with the New Culture of Moderation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymatic-nolo-brewing\/#From_Innovation_to_Impact\" >From Innovation to Impact<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymatic-nolo-brewing\/#Brewing_Smarter_for_the_Future\" >Brewing Smarter for the Future<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-the-nolo-sustainability-paradox\"><span class=\"ez-toc-section\" id=\"The_NOLO_Sustainability_Paradox\"><\/span>The NOLO Sustainability Paradox<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional NOLO production has long forced brewers into an uncomfortable trade\u2011off.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On one end of the spectrum is restricted or arrested fermentation, a lower\u2011cost approach that preserves efficiency but often results in beers described as sweet, thin, or \u201cworty.\u201d On the other end is dealcoholization, such as vacuum distillation, which delivers better flavor but demands high capital investment, additional energy use, and aroma recovery systems that complicate operations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In other words, the fastest\u2011growing beer category has historically relied on more resource\u2011intensive production models than conventional beer. This paradox has limited how far NOLO could scale responsibly until enzymatic innovation opened a third path.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-rethinking-the-nolo-brewing-process-from-the-start\"><span class=\"ez-toc-section\" id=\"Rethinking_the_NOLO_Brewing_Process_from_the_Start\"><\/span>Rethinking the NOLO Brewing Process from the Start<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Rather than removing alcohol after it\u2019s produced or stopping fermentation early, new brewing approaches focus on taking a fundamentally different approach to sugar conversion at the mash stage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">By using a <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" type=\"page\" id=\"9527\" target=\"_blank\" rel=\"noreferrer noopener\">specialized enzyme during mashing<\/a>, like <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" type=\"page\" id=\"9527\">DIAZYME\u00ae NOLO<\/a>,  fermentable sugars are converted into non\u2011fermentable sugar isomers before fermentation even begins. The brewing process then continues as usual, using standard yeast, standard fermentation, and familiar brewery infrastructure.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The result is a non\u2011alcoholic or ultra\u2011low\u2011alcohol beer that maintains body, mouthfeel, and fullness, &nbsp;while significantly reducing the need for energy\u2011intensive downstream processing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From a sustainability standpoint, the implications are significant.<br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-doing-more-with-less-the-raw-material-advantage\"><span class=\"ez-toc-section\" id=\"Doing_More_with_Less_The_Raw_Material_Advantage\"><\/span>Doing More with Less: The Raw Material Advantage<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/Nolo-Stats-1.svg\" alt=\"\" class=\"wp-image-46122\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-small-font-size wp-block-paragraph\"><br>As an example, for a brewery located in North America producing 1million hL of beer\/year and using 100% malt as their recipe, the potential savings could represent:<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">*Note that these savings relate only to environmental impacts associated with used grist. Please note that the estimated reduction potentials will vary based on the specific grist composition and geographical regions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>One of the most compelling sustainability outcomes of this approach is its impact on raw material efficiency.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because body and mouthfeel are built into the beer from the beginning, brewers <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" type=\"page\" id=\"9527\" target=\"_blank\" rel=\"noreferrer noopener\">can achieve the same sensory experience using up to 37% less gris<\/a>t. That reduction translates directly into lower agricultural demand, reduced transportation emissions, and less waste throughout the value chain.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For breweries focused on improving yield and extract efficiency, this isn\u2019t just an environmental win, it\u2019s a fundamental shift in process economics. Raw materials represent one of the largest cost and footprint drivers in brewing. Reducing them without sacrificing quality reshapes the sustainability conversation around NOLO entirely.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-sustainability-beyond-carbon-metrics\"><span class=\"ez-toc-section\" id=\"Sustainability_Beyond_Carbon_Metrics\"><\/span>Sustainability Beyond Carbon Metrics<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">While emissions and energy use are often the headline metrics in sustainability discussions, brewers know that process stability and simplicity matter just as much.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">By reducing reliance on dealcoholization, breweries can minimize additional thermal steps, lower water and cleaning requirements, and simplify operations. Fewer process stages mean fewer failure points, less downtime, and more predictable outcomes, key factors for both environmental and operational sustainability.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This also aligns with the growing expectation that sustainability solutions should integrate seamlessly into existing systems, rather than adding complexity or risk.<br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-aligning-with-the-new-culture-of-moderation-0\"><span class=\"ez-toc-section\" id=\"Aligning_with_the_New_Culture_of_Moderation\"><\/span>Aligning with the New Culture of Moderation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802-1024x683.jpeg\" alt=\"\" class=\"wp-image-46117\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802-1024x683.jpeg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802-300x200.jpeg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802-768x512.jpeg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802-400x267.jpeg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802-200x133.jpeg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/AdobeStock_162482802.jpeg 1620w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><br>Sustainability is not only about how beer is made; it\u2019s also about how evolving drinking habits shape demand for new brewing solutions.<br><br>Moderation is reshaping the global beer market.<br><br>Much of this growth is driven by younger consumers. Gen Z and Millennials are embracing moderation and wellness while continuing to participate in social drinking occasions.<br><br>Concepts like \u201czebra striping\u201d\u2014alternating alcoholic and non\u2011alcoholic drinks during social occasions\u2014becoming increasingly mainstream. NOLO beers are no longer substitutes; they are equal participants in social drinking moments.<br><br>For brewers, this cultural shift reinforces the need for NOLO beers that deliver on taste, texture, and enjoyment without positioning them as compromises. As NOLO options are chosen more often, brewers can increasingly rely on more efficient production pathways, reinforcing gains in resource efficiency and environmental performance.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-from-innovation-to-impact\"><span class=\"ez-toc-section\" id=\"From_Innovation_to_Impact\"><\/span>From Innovation to Impact<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">What makes enzymatic NOLO brewing particularly powerful is that it connects scientific precision with real\u2011world impact. It enables brewers to:<br><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Reduce raw material usage significantly<\/li>\n\n\n\n<li>Maintain or improve beer quality and mouthfeel<\/li>\n\n\n\n<li>Reduce reliance on energy\u2011intensive dealcoholization steps<\/li>\n\n\n\n<li>Support ESG and sustainability targets with measurable data<\/li>\n\n\n\n<li>Scale NOLO production without sacrificing margins<br><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In short, it transforms NOLO from a sustainability challenge into a sustainability lever.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-brewing-smarter-for-the-future\"><span class=\"ez-toc-section\" id=\"Brewing_Smarter_for_the_Future\"><\/span>Brewing Smarter for the Future<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">As the NOLO category continues to expand beyond beer into adjacent malt-based beverages and distilling, the importance of efficient, scalable, and responsible production will only grow.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sustainability in brewing is no longer about isolated improvements; it\u2019s about system\u2011level thinking. By redesigning processes at the molecular level, brewers can unlock gains that &nbsp;extend across cost, quality, and environmental performance.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">NOLO innovation shows that sustainability doesn\u2019t have to come at the expense of enjoyment and quality. With the right science in place, brewers can deliver beers that taste great, perform better, and help build a more resilient future for the industry.<br><br>Talk to our brewing experts about enzymatic NOLO.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/diazyme-nolo\/\" target=\"_blank\" rel=\"noreferrer noopener\">See what\u2019s possible<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<ol class=\"wp-block-footnotes\"><li id=\"1e527e2e-7175-4714-ba24-b78aae93d9d8\">https:\/\/www.cnbc.com\/2025\/05\/29\/non-alcoholic-beer-to-pass-ale-in-sales-volume-this-year.html <a href=\"#1e527e2e-7175-4714-ba24-b78aae93d9d8-link\" aria-label=\"Jump to footnote reference 1\">\u21a9\ufe0e<\/a><\/li><li id=\"4d685498-a0a3-45ae-878f-613dae549ba7\">https:\/\/beertoday.co.uk\/2025\/12\/30\/low-no-alcohol-beer-1225 <a href=\"#4d685498-a0a3-45ae-878f-613dae549ba7-link\" aria-label=\"Jump to footnote reference 2\">\u21a9\ufe0e<\/a><\/li><li id=\"c133b626-b846-4b50-9f64-bc4cc3450315\">https:\/\/www.usatoday.com\/story\/money\/2025\/06\/07\/nonalcoholic-beer-second-largest-category-popularity\/83999764007\/ <a href=\"#c133b626-b846-4b50-9f64-bc4cc3450315-link\" aria-label=\"Jump to footnote reference 3\">\u21a9\ufe0e<\/a><\/li><li id=\"e82ac8d5-3550-4fce-b74f-3e3fb019970c\">https:\/\/www.thedrinksbusiness.com\/2026\/02\/just-getting-started-how-carlsberg-hong-kong-is-leading-asias-alcohol-free-market\/ <a href=\"#e82ac8d5-3550-4fce-b74f-3e3fb019970c-link\" aria-label=\"Jump to footnote reference 4\">\u21a9\ufe0e<\/a><\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>Brewers today are navigating two powerful forces reshaping the industry. The first is the rising desire for sustainable brewing practices. Sustainability has become a defining challenge for the brewing industry. From volatile raw material costs&#8230;<\/p>","protected":false},"author":19,"featured_media":45742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"https:\/\/www.cnbc.com\/2025\/05\/29\/non-alcoholic-beer-to-pass-ale-in-sales-volume-this-year.html\",\"id\":\"1e527e2e-7175-4714-ba24-b78aae93d9d8\"},{\"content\":\"https:\/\/beertoday.co.uk\/2025\/12\/30\/low-no-alcohol-beer-1225\",\"id\":\"4d685498-a0a3-45ae-878f-613dae549ba7\"},{\"content\":\"https:\/\/www.usatoday.com\/story\/money\/2025\/06\/07\/nonalcoholic-beer-second-largest-category-popularity\/83999764007\/\",\"id\":\"c133b626-b846-4b50-9f64-bc4cc3450315\"},{\"content\":\"https:\/\/www.thedrinksbusiness.com\/2026\/02\/just-getting-started-how-carlsberg-hong-kong-is-leading-asias-alcohol-free-market\/\",\"id\":\"e82ac8d5-3550-4fce-b74f-3e3fb019970c\"}]"},"categories":[1,414,62],"tags":[119,118,120,115,20,126],"class_list":["post-45154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-beverage","tag-bioscience","tag-brewing","tag-enzymes","tag-sustainability","tag-technology-innovation"],"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>Do NOLO Innovations Improve Sustainable Brewing? | IFF<\/title>\n<meta name=\"description\" content=\"Sustainable NOLO brewing cuts inputs without sacrificing taste. 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