Improving mouthfeel in NABLAB and low-calorie beers through carbohydrate technology KU Leuven
No and low-alcohol beers and low-calorie beers attract more and more interest. This trend is driven by the search for healthier alternatives to regular beer, mainly by younger generations. In spite of the efforts of different breweries, beers of which the amount of alcohol or residual dextrins is reduced, are perceived as ‘watery’ or ‘low in body’. This project aims to provide scientific insight and concise solutions on how to improve the ...