Tag: Enzymatic treatment

According to estimates, around 68% of the global population has some degree of lactose malabsorption. For those with lactose intolerance, enjoying creamy dishes can be a challenge, but modern food science offers a solution: yes, lactose-free cream is a thing.

An estimated 6% of the population is affected by gluten sensitivity, driving a growing market for gluten-free products, including dark beers. Brewers achieve this by either brewing a stout with naturally gluten-free ingredients or by treating a traditional stout to remove gluten after fermentation.