Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate

Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate

Demand for low alcohol beer (LAB) is growing around the world as consumer attitudes towards alcohol consumption shift, with health consciousness and sober driving listed among the possible drivers. In New Zealand, LAB is defined as having no >1.15 % alcohol by volume (ABV). In industry, physical...

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Bibliographic Details
Main Authors: Keegan Chessum, Nazimah Hamid, Barry Wong, Tony Chen, Mary Yan, Rothman Kam
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Sensory analysis
Functional beverage
Fructooligosaccharide
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001549
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