3 hour analysis for Pediococcus and Lactobacillus Testing your beer for spoilage organisms is a whole lot easier and faster with brewPAL. 3 hours is all it takes to ensure your beer is good to go. For Brettanomyces Bruxellensis For Wild Yeast Dekkera For Megasphaera & Pectinatus For Pediococcus For Brettanomyces Bruxellensis For Wild Yeast Dekkera Species For Megasphaera & Pectinatus For Pediococcus & Lactobacillus “We are now able to have a more productive brewery and feel confident that every beer leaving our facility is of the quality we intended and our fans deserved.“ Adam Bartles, Director of Brewery Operations, Victory Brewing Company, Philadelphia TEST ONSITE IN LESS THAN 3 HOURS Talk to NZMS Scientific today about spoilage management www.foodtechnology.co.nz 37 NUTRITION KNOWLEDGE Two leading beer producers are, in a New Zealand first, adding nutrition information panels to the back of bottles, cans and packaging in a bid to help consumers be better informed about what they are drinking. The Brewers Association, in partnership with two of its members - Lion and DB - has committed to rolling out the voluntary initiative and, throughout 2017, will distribute more than 450 million beer bottles and cans carrying information on sugar, calories, dietary fibre, protein and carbohydrate content. All products will continue to carry standard drinks labelling. The initiative is the first stage of a long-term category programme called ‘Beer the Beautiful Truth’, which is designed to bust myths and communicate nutritional facts about beer. For example, Colmar Brunton research commissioned by the Association found that many Kiwis are not aware that beer is low in sugar, and most is 99% ‘sugar-free’. Association external relations director Kevin Sinnott says New Zealanders have some big gaps in their knowledge about beer. “Malted barley is one of the key ingredients in beer and, in the brewing process, the starch from malted barley is converted into sugar. This sugar, or sugar from any other ingredient such as wheat, other grains or natural cane sugar, is then converted into alcohol by the yeast during the fermentation process. As a result, the finished beer is very low in sugar,” he says. “Consumers are keen for this information to be made available, with almost 75% of our survey respondents telling us that nutritional content should be on alcohol products’ packaging. Having nutrition labels on food is especially important to women, with 83% in favour of labelling.” As part of the campaign, all the nutritional information included on participating beers will also be available on the website beerthebeautifultruth.co.nz. Sinnott says DB and Lion products will start hitting the shelves soon, and other New Zealand breweries are welcome to join the category campaign. “Beer gets a bad rap at times, often due to misconceptions around what’s in it,” Sinnott says. “With nutrition information panels, everything is out in the open. And we think people might be pleasantly surprised by the beautiful truth about beer.” Having nutrition labels on food is especially important to women, with 83% in favour of labelling.” P 09 259 4062 E nzms@nzms.co.nz W www.nzms.co.nz FT254
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