“Perhaps an even bigger downside is that it really mutes the flavor of beverages, especially beers,” says David Brown, Co-founder and COO of Chinova Bioworks. “Brewers are so passionate about the ingredients they use and the flavors they achieve, and tunnel pasteurization destroys all those flavorful volatile compounds.”

Dry January means a spike in demand for non-alcoholic (NA) beverages, but ensuring the shelf life of these increasingly sophisticated offerings can be challenging. Chinova Bioworks has the ideal solution with its clean label ingredient Chiber™ Mushroom Fiber Extract.