Partnership increases research into beer ingredients

Agronomists and food scientists of Stellenbosch University have partnered with the multinational beverage and brewing company Anheuser-Busch InBev. The R6 million funding received will allow them to tackle specific issues over the next three years related to the production of barley. It will also include crops such as cassava and sorghum that is often used in beer making in many African countries.

Their endeavours are funded through the new AB InBev research chair in agronomy held by Prof Nick Kotze of the SU Department of Agronomy. Bursaries worth R1 million will be provided to six undergraduate and four postgraduate MSc students at SU. A further R1 million is being set aside to fund various research projects.

Stellenbosch ABInBev

Francois Smit, manager of the South African Barley Breeding Institute, Dr Stefan Hayward and Prof Pieter Gouws of Stellenbosch University’s Department of Food Science, Dr Nikki Else, AB InBev and Prof Nick Kotze, AB InBev research chair in agronomy chair of the department of agronomy at Stellenbosch University

Much of the work will focus on barley, used in malt production, which is a core ingredient in many a beer brewed worldwide.
‘We are excited about the partnership. We believe that the research will mitigate potential risks within the supply chain, demonstrating our commitment to South Africa, whilst ensuring the required quality that meets the needs of our brewers and our customers, Dr Else notes.

Different analytical tests will be developed to detect pre-germination in barley seeds as well as some identified barley defects.  These parameters all have an influence on the eventual quality of the barley to be used to produce malt, and which influences the supply of barley within the supply chain.

‘From the research, we hope to put forward recommendations to predict the storage potential of pre-germinated grains, to ensure that crops are not lost completely,’ Prof Kotze explains.

Cassava and sorghum research will also be conducted where several varieties will be evaluated against agronomic and quality criteria. Various trial sites in Africa for selected varieties will be identified to determine different climatic and soil conditions on production.

Projects related to cassava and sorghum will help AB InBev increase its reach in Africa’s local beer market. ‘Through this project we hope to provide guidelines to producers in these countries on the production techniques that work best to grow quality sorghum,’ Prof Kotze says.

Another project involves food scientists at Stellenbosch University which will focus on the detection of a quality compound issue found in the cassava plant. The project consists of Prof Kotze, Dr Stefan Hayward and Prof Pieter Gouws of the Department of Food Science at Stellenbosch University, as well as Dr Else of AB InBev.

‘Laboratory facilities to do such tests are not always available in the remote areas where cassava is typically produced,’ explains Prof Gouws. ‘We’d like to develop a kit that is easy and quick to use in the field.’ SU researchers will therefore be looking for ways to adapt the available corrin-based chemosensor technique that can currently only be performed in a laboratory.



Latest


03 Mar 2021
New Sir Fruit booster shot keeps your immune system strong during the pandemic

After almost a year of the COVID-19 lockdown Sir Fruit juice company is helping South Africans keep their immune systems…

New Sir Fruit booster shot keeps your immune system strong during the pandemic

After almost a year of the COVID-19 lockdown Sir Fruit juice company is helping South Africans keep their immune systems as strong as possible with its new Immunity Booster Shot. The shot is packed with only the good stuff to keep you healthy throughout the period of COVID-19 and thereafter.…

01 Mar 2021
A comprehensive inspection solution from Filtec

Filtec’s quality assurance inspection technology operates at the final point on the line, where each product reaches its highest value-add…

A comprehensive inspection solution from Filtec

Filtec’s quality assurance inspection technology operates at the final point on the line, where each product reaches its highest value-add in the process. How do you know if all the containers in each pack are full, or if there are the right number of containers in the pack? Once each…

26 Feb 2021
Five predictions driving transformation in food manufacturing in 2021 and beyond

BY: Phil Lewis Infor VP Solution Consulting for the EMEA Unforeseen disruptions experienced in 2020 prompted F&B producers to future…

Five predictions driving transformation in food manufacturing in 2021 and beyond

BY: Phil Lewis Infor VP Solution Consulting for the EMEA Unforeseen disruptions experienced in 2020 prompted F&B producers to future proof their businesses. Focusing on expediting time-to-market; food quality and safety; supply chain resilience and the creation of omni-channel models will place companies in the strongest position to embrace and…

25 Feb 2021
Embrace wellbeing through nature

Diana Food has 30 years of experience in providing colours and a range of natural flavours to the confectionery and…

Embrace wellbeing through nature

Diana Food has 30 years of experience in providing colours and a range of natural flavours to the confectionery and beverage industry. We look at what defines a ‘natural’ product in an age where consumers look towards health and traceability in foodstuffs. With an extensive raw material base, the company’s…


Top stories


07 Feb 2020
Deli meat producer creates SA’s first plant-based sandwich slices

Feinschmecker Deli Meats, who have built up a formidable reputation as the market leader in speciality deli meats in South…

Deli meat producer creates SA’s first plant-based sandwich slices

Feinschmecker Deli Meats, who have built up a formidable reputation as the market leader in speciality deli meats in South Africa, has launched a range of plant-based sandwich slices under the brand name Gudness. It is the first range of its kind produced in SA.

18 Mar 2020
Limpopo residents become eco-warriors

Residents in northern Limpopo are becoming eco-warriors thanks to a new campaign which aims to see environmental waste reduced and…

Limpopo residents become eco-warriors

Residents in northern Limpopo are becoming eco-warriors thanks to a new campaign which aims to see environmental waste reduced and much-needed jobs created.

31 Mar 2020
Sleep friendly food and beverages are the next big trend with millennials

GlobalData predicts that sleep-friendly ingredients in food and drinks are the next big trend as it aligns with consumers’ desire…

Sleep friendly food and beverages are the next big trend with millennials

GlobalData predicts that sleep-friendly ingredients in food and drinks are the next big trend as it aligns with consumers’ desire for a good night’s rest through natural methods.

18 Mar 2020
Avocado growers celebrate the ancient history of avos this season

According to the THP 2020 Flavour & Trend Forecast*, Michelin star restaurants around the world will be increasingly seeking out…

Avocado growers celebrate the ancient history of avos this season

According to the THP 2020 Flavour & Trend Forecast*, Michelin star restaurants around the world will be increasingly seeking out traditional ingredients from some of the oldest civilizations this year, particularly Central and South America.


Visit the official COVID-19 government website to stay informed: sacoronavirus.co.za