Advanced Brewing Enzymes
Science Behind the Brewing
Gluten-Reduced and Clean Label Beer
Achieving gluten-free and health-conscious beer options doesn’t always require replacing traditional grains. Some breweries are using precision biotechnology to selectively reduce gluten while keeping the beer’s original flavor and body.
How AN-PEP Works
AN-PEP is a specialized enzyme that acts like “molecular scissors,” targeting only the gluten sequences that can trigger immune responses.
Clean Label Benefits
Maintaining Traditional Ingredients
Helps preserve the beer’s texture, foam stability, and taste by selectively breaking down gluten, without requiring unusual additives or alternative grains
Improving Clarity
Reduces proteins that cause chill haze, keeping the beer clear and stable even at low temperatures
Streamlining Production
Combines gluten reduction and haze prevention in a single step, simplifying the brewing process and improving overall efficiency
With these enzymatic tools, breweries can produce gluten-reduced beers that respect both traditional brewing methods and modern dietary preferences
Optimize Your Production
With Advanced Enzymes
Leverage Suntaq’s global R&D innovation combined with Atkor's European market expertise to maximize your yield, enhance product quality, and achieve full EU compliance