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ChinovaBioworks Collaborates with College Communautaire du Nouveau Brunswick to Develop Vegan-Friendly Beer

Food and Beverages | Monday, September 13, 2021

ChinovaBioworks starts a significant research initiative with CCNB to build an attractive new processing aid for vegan-friendly brews.

FREMONT, CA: ChinovaBioworks has just started a major research initiative with the College Communautaire du Nouveau Brunswick's (CCNB) INNOV center, supported by the New Brunswick Innovation Foundation's Innovation Voucher Fund, to build an attractive new processing aid for vegan-friendly brews so that vegan beer drinkers can raise a brew soon while celebrating.

Chinova is putting its clean-label ingredient expertise to work at CCNB's Grand Falls site, researching brewing and distilling technology for several years. The research intends to build the latest application for Chinova's patented white button mushroom fiber, Chiber, which will be used as a quick fining agent for breweries. The move comes as several breweries attempt to transform to vegan procedures to meet consumer demand for healthier and sustainable items.

"People are searching for vegan and plant-based options for every aspect of their lifestyle, so we are committed to innovating and providing sustainable solutions based off our white button mushroom fiber technology," said David Brown, COO, and co-founder of ChinovaBioworks. "Alcoholic beverages, particularly beer, are plagued with the use of animal derived and synthetic ingredients, and we believe we can make a big impact here with Chiber."

Animal-based chemicals are added during the production process of several brewed beers and other alcoholic beverages. Pepsin, a foaming agent developed from pig stomach enzymes, chitin obtained from lobster and crab shells, and carmine, which is present in the broken scales of cochineal insects, are just a few examples. Isinglass, a type of gelatin derived from fish swim bladders, is another extensively utilized substance. These are frequently employed in the manufacture and filtering of alcoholic beverages to make them appear cleaner and brighter. Brewers would be able to employ Chinova's technology instead of animal-based isinglass fining agents and synthetic PVPP (polyvinylpolypyrrolidone), which has been used for a long time as a processing aid in the beverage sector.

Early results reveal Chiber settles yeast eight times faster after fermentation and can leave the beer with residual antibacterial effects, keeping it fresher for longer. Chinova plans to offer Chiber for alcoholic beverages in the first quarter of 2022. It is presently doing market testing with early adopters while constantly searching for more innovative enterprises to join the program.

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