We believe sensory excellence is achieved when the analytical computing power of an optimised instrument is combined with the skill and knowledge of a trained tasting panel.
We've seen first-hand how issues with beer freshness can impact global brands, potentially damaging brand reputation and value. That's why we developed the Beer Freshness Package; the only method of measuring how materials, process design and operations can damage or optimise beer freshness from brewhouse into packaging.
FlavorActiV train and calibrate tasters the world over using GMP Flavour Standards combined with proprietary proficiency software in use by thousands every day. Combining these taste panel skills with the EPR capabilities of the Beer Freshness Package allows brand owners to far more accurately predict their beer freshness.
Through our Beer Freshness Package we are able to provide best in class flavour stability services that optimise shelf life with timely, accurate and actionable data.
Identify actionable areas for improvement in the brewing process to ensure your beer stays fresher for longer.
Enhancing flavour stability involves optimising the positives and minimising the negatives throughout the brewing process. Micro ESR is an integral tool to achieve this with its customised software providing rapid results.
The Micro ESR lag-time analyser provides a dedicated measure of the EPR oxidation profile of a beer. Measuring the oxidation staling of a beer that occurs during storage or via trace amounts of transition metals such as iron or copper that will catalyse the conversion of molecular oxygen to what are known as ‘reactive oxygen species’ (ROS). One such ROS is the hydroxyl free radicals. Beer derived from free radicals react further creating a chain reaction that results in carbonyl end products such as aldehydes and ketone’s that give rise to ‘cardboard like’ flavour in stale beer.
Antioxidants in beer help them to resist free radical oxidation and although oxidation is inevitable over time, it can be minimised by optimising brewing operations and storage conditions to provide maximum antioxidant content in packaged beer.
The EPR oxidation profile provides an analytical measure for evaluating the overall antioxidant status of a beer at each stage of the brewing process and provides a useful prediction of shelf life of a finished beer before is goes through costly packaging and distribution.
Micro ESR boasts fully automated sample handling with up to 20 samples per analysis, unattended data acquisition, automatic lag time calculation and software that’s easy to use. On site training is provided together with performance optimisation and aligning of both sensory and analytical functions.
The new Micro ESR is a modern replacement for the original Escan instrument. As well as having a far smaller footprint, the Escan replacement is supported by installation, application training, customised reagents, GMP Flavour Standards and tech supprt from FlavorActiV's multi-lingual flavour stability experts and local engineers.
Since stale flavours arise predominately from oxygen ingress, most of the effort has been focused on reducing dissolved oxygen uptake. This has been done by using dissolved oxygen meters, monitoring the beer from end of fermentation to final packaged beer. Despite such efforts, significant improvements in beer flavour stability and hence longer shelf life remained elusive. While our customers’ taste panels can detect oxidative flavours, they are not able to predict where in the process the flavour stability was reduced. Without a reliable measurement that can be applied throughout the brewing process, corrective action could not be taken.
However, the use of EPR technology identifies additional actions to be taken, often earlier in the process, thereby improving beer freshness. Some breweries already routinely apply EPR testing for quality assurance, although much more can be gained with parallel sensory practices.
The benefits to be gained from combining the experienced process application of EPR together with aligning global best practice in sensory are significant. Hence the opportunity to further improve beer freshness is significant and the reason FlavorActiV has moved from helping-to-identify into helping-to-improve.
For over twenty years FlavorActiV has directly supported the global beverage industry. Having begun within the beer sector, FlavorActiV now work with 9 out of 10 of the World’s largest beverage brands, with 4000+ sites supported globally and 40,000+ tasters using FlavorActiVs proprietary taster software every month.
It is a continual pursuit of excellence that led FlavorActiV to partner with Bruker, in the application of EPR technology for beer freshness and development of The Beer Freshness Package. Through a joint belief in the importance of considered innovation and a determined focus on delivering quality that surpasses the typical industry standard, we endeavour to set a new benchmark in both flavour stability and beer freshness.
The combination of FlavorActiV’s vast brewing knowledge, global reach, and highly capable team with the customised, state-of-the-art equipment of Bruker has culminated in the co-creation of a unique all-encompassing Beer Freshness Package, offered exclusively by FlavorActiV.
FlavorActiV's custom support package, ActiV Online, gives an enhanced level of support to brewers whether they operate one plant or several. A beer freshness package with ActiV Online will include:
› Micro ESR instrument supply + installation
› Supply of customised reagents package
› System performance testing
› On-site process application training
› Results related to brewing stages
› Sustained supply of reagents package
› Ongoing regional expert support
› Accurate technical measurement of 'area under the curve'
› Accurate T150 and Lag Time measurement
› Sensory and analytics combined to give Beer Freshness Index
+ 48hr guaranteed response time
+ Online support by web chat, video chat or conferencing software
+ Issue resolution reporting
+ Advanced ‘remote access’ capabilities
+ Standard ‘hourly rate’ structure