Speech at the NordAN conference, Helsinki – 11 October 2019.
Researchers across Europe have started to speed up the evolutionary process of yeast to develop new or better flavours for wine and beer. The objective is for beer and wine producers to better accommodate changing consumer tastes and trends, such as anti-GMO sentiments and demand for low-alcohol products.
WHO reports show that more than 3 million people died from alcohol-related illness in 2016, yet low-cost interventions to measure how much people drink can lead to major reductions in heavy consumption. The EU-funded SCALA project promises significant results by introducing some of these techniques in Latin America.