Page 47 - FoodFocusThailand No.241 May 2026

SMART PRODUCTION

According to research, beers containing S. cerevisiae Gluten-free beer exhibits distinctive flavor and aroma
var. boulardii and its variant strains, such as CNCM I-745, 3, profiles compared to conventional beer: rice imparts a mild
146, 6, 7, 8, 10c, 2PV, AKP1, and CCMA 1746, demonstrate flavor and less stable foam; oats contribute higher viscosity
enhanced resistance to gastric acidity, exhibit anti- and may introduce undesirable aromas, while quinoa and
inflammatory properties, and promote improved interactions buckwheat produce a more bitter taste and characteristic
with the host’s intestinal cells. Co-fermentation of S. boulardii aromas. Enzymatic treatments can enhance flavor and aroma
CODEX with other S. cerevisiae strains has shown promising quality, although they may also influence the fermentation
potential in alleviating antibiotic-induced diarrhea and process and increase the risk of contamination. 2
restoring gut microbiota balance. Additionally, fermentation
using S. cerevisiae UFMG A-905, a probiotic yeast, may help Highly Antioxidant Beer
reduce gastrointestinal infections and lower mortality and The incorporation of antioxidant-rich adjuncts, such as herbal
inflammation in Salmonella-infected rats. Meanwhile, beer extracts, vegetables, mushrooms, and fruits, can enhance
fermented with S. cerevisiae var. boulardii CNCM I-745 has both the health value and sensory profiles.
also been explored as a marinade for chicken, demonstrating As illustrated in Figure 2, adjuncts can be incorporated
inhibitory effects against pathogenic microorganisms such at any of four key stages: wort boiling, fermentation,
as Listeria monocytogenes. 7,15 maturation, or post-packaging. The addition at each stage
produces distinct effects on the beer’s bioactive compounds
Gluten-free Beer and sensory profiles.
Regular beer is typically produced from barley or wheat, These specialty beers are poised for sustained growth,
both of which contain gluten and may pose health risks driven by the strategic infusion of novel ingredients and
to individuals with celiac disease, as gluten levels in beer diverse flavor profiles that resonate with a broad spectrum of
often exceed the maximum safety threshold of 20 ppm consumers—from health-conscious individuals to those with
established by the Codex Alimentarius Commission and specific religious considerations. Beyond tradition, they cater
the European Union regulations. However, the criteria for to a burgeoning market seeking personalized variations of
“gluten-free” labeling vary geographically; for example, the the classic beer experience. Furthermore, integrating herbs,
gluten content must not exceed 20 ppm in Europe, while the spices, and functional compounds unlocks vast potential for
United States uses the designation “processed to remove cutting-edge product innovation. While the complexity of
gluten,” and Australia and New Zealand apply the label “no these processes may drive up production costs, a significant
detectable gluten.” segment of consumers remains willing to invest in the
Gluten-free beer, in contrast, is produced from enhanced, distinctive experiences and the intrinsic value
gluten-free cereals and pseudocereals such as rice, corn, that only these specialty brews can provide.
millet, oats, buckwheat, quinoa, and amaranth, as well as
nongrain materials including honey, molasses, or sugar
solutions. Enzymatic treatments may also be applied
to reduce gluten content to less than 20 ppm without More Information Service Info C007
significantly compromising beer quality.

ภาพที่่� 2 การเติิมวััติถุุดิิบเสริม (adjuncts) ในขั้ั�นติอนติ่างๆ ระหวั่างกระบวันการผลิิติเบียร์ที่ี�มีสารติ้านอนุมูลิอิสระสูง
Figure 2 Incorporation of adjuncts at different stages of highly antioxidant beer production
10
ที่่�มา: ขั้้อมูลิสำาหรับการสร้างภาพสืบค้้นจาก / Source: Image citation details are provided in reference 10

MAY 2026 FOOD FOCUS THAILAND 47

23/4/2569 BE 08:32
43-47_Smart Production_FIN.indd 47 23/4/2569 BE 08:32
43-47_Smart Production_FIN.indd 47