Chiber™ for Fermented Beverages
THE NATURAL MUSHROOM SHELF-LIFE EXTENDER FOR Alcoholic & non-Alcoholic Beverages
+ Shelf-life Challenge
When it comes to microbial stability, non-alcoholic (NA) beer faces a unique challenge compared to its alcoholic counterpart. Yeast, mold, and bacteria can quickly grow in NA beer and cause alcohol production, off flavors, and gas production leading to exploding cans or bottles. Although Tunnel Pasteurization is a reliable method for microbial stability, it limits the carbonation and can produce off flavors in the beer. That's why we've developed a better option for brewers of NA Beer—Introducing Chiber, a fiber from white button mushrooms that works rapidly against all types of yeast, mold, and bacteria to prevent spoilage and ensure a long shelf-life.
+ Result against the toughest spoilage organisms
In an Antimicrobial Challenge Test, Chiber Mushroom Extract was tested in a NA beer against six spoilage-causing microorganisms. At a starting inoculation of 3 Log CFU/mL (equivalent to 1000 CFU/mL), each organism was added to the NA beer containing a 0.2% (w/w) dose of Chiber Mushroom Extract. The NA beer was kept at ambient room temperature (68F°). Over the course of 28 days, the microorganisms were all successfully killed off by Chiber.
Read the featured article showcasing Chiber as an alternative to tunnel pasteurization here.
Introducing Chiber
In the production of Chiber, white button mushrooms from farms are collected, cleaned, and put through an eco-friendly extraction process to isolate the pure fibers. The fibers are then dissolved in a food-grade mixture of water and organic acid to produce the final liquid Chiber ingredient, ready for use as an antimicrobial ingredient in all types of non-alcoholic (NA) beer.