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Storage temperature critical in preventing bacteria in no-alcohol beer, study finds
Storing non-alcoholic beer at cold temperatures is vital to prevent bac- terial growth, according to a recent study published in academic paper the Journal of Food Protection. The researchers who con-
ducted the study inoculated both no- and low-alcohol beer sam- ples with five different strains of food-borne bacteria – E. coli, sal- monella and listeria – and stored them at two temperatures (4C and 14C) over the course of 63 days. They found that “non-alco-
holic beers allowed for pathogen growth and survival, as opposed to the low-alcoholic ones”, and stated that storage temperature is “critical” in preventing bacte- rial growth. Strains of
E.coli and salmonella grew when stored at 14°C, but no growth was detected when stored at 4°C. Listeria growth was recorded “in all con- ditions tested”. The paper did not, however, give guidelines or suggestions as to an optimum storage temperature for non- alcoholic beers. The research also focused
on the effects of pH and etha- nol concentration on the growth of foodborne pathogens in the beer samples. The paper reported that previ-
ous studies of beers showed that alcohol levels of 3.5%-5% ABV “inhibits the growth of food- borne pathogens” but that “non- traditional beer styles containing
Non-alcoholic beers showed pathogen growth when stored at 14°C
low, or no alcohol may be at risk to pathogen contamination and spoilage”. The report also said that with increasing consumer demand in the no- and low-alcohol beer category, manufacturers should employ methods to prevent contamination. It also stated equipment to dispense no- and low-alcohol beer served on draught, such as kegs and sys- tem tubing, must be sanitised regularly to ensure no spoilage or bacterial growth. Responding to the study, Nar-
riman Looch, head of food safety and foodborne disease at the Food Standards Agency, said: “It is the responsibility of food businesses to ensure the safety and quality of the food and drink they place on
the market. This piece of research contributes to industry’s under- standing in producing safe food for consumers. It will include set- ting appropriate durability dates and providing storage advice on the label to account for potential growth of micro-organisms to help ensure the final product is of the quality consumers would expect and is safe to drink.” The study came amid the expan-
sion of the no- and low-alcohol beer category. The British Beer & Pub Associ-
ation (BBPA) said in the past year no- and low-alcohol beer sales have generated 23% more sales (£91m) in pubs than the previous year (£74m) and have more than doubled since 2019, when sales equated to £44m.
News in brief
Hand-iced biscuit company Biscuiteers is launching a Christmas collection created for some of the country’s most
prestigious hotels, including the Langham London and the Newt in Somerset. The Langham is providing Biscuiteers’ DIY kits
for its Christmas masterclasses at its cookery school, Sauce by the Langham, while at the Newt, Biscuiteers has created a series of festive biscuits for guests to buy. Harriet Hastings, founder and managing director at
Biscuiteers, said the partnerships with hotels was part of its plans to expand into the hotel and wider hospitality sector.
Scottish-based ingredients
supplier Macphie has appointed Donald MacDonald to the
role of operations director to oversee the development of two manufacturing facilities. MacDonald has more than 20 years’ experience leading operations, supply chain and engineering roles within the food industry. Prior to his move, he spent four years as operations director at
Scottish Salmon Company. The appointment comes as Macphie is undertaking a
programme of works to expand production across both its
Scottish sites at Glenbervie near Stonehaven and Tannochside in North Lanarkshire.
Pizza brand Purezza buys a majority stake in vegan cheese producer
Vegan pizza group Purezza has acquired a majority stake in vegan cheesemonger, La Fauxmagerie. The pizza company was founded in Brighton in 2015 by Stefania Evangelisti and Tim Barclay. It opened its first London restaurant in Camden in 2018 and added a northern site in Manches- ter in 2021. La Fauxmagerie was founded
by siblings Rachel and Charlotte Stevens in 2018 and is now listed in Planet Organic and a store in Brick Lane, London. Evangelisti called the part- nership “a perfect match in our eyes”, adding: “At Purezza’s core, we want to be able to offer foodie
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vegans, vegetarians, and even those with no dietary require- ments an alternative that doesn’t compromise on quality, flavour and dining excellence and La Fauxmagerie is passionate to achieve the same goals.” Charlotte said: ‘‘We’re so
excited to be joining the Purezza family who, in addition to being female-led, share our mission to increase accessibility to high qual- ity, plant-based products.” Purezza and La Fauxmage-
La Faumagerie was founded in 2018 by Rachel and Charlotte Stevens
rie showcased both brands at the Plant Based World Expo last week at the Excel Arena in London. The terms of the deal were not disclosed.
24 November 2023 | The Caterer | 45
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