Dr. Kim Mishra
ETH Zürich
Water-soluble dietary fibres (DFs) will be used in alcohol-free beer to imitate the sensory properties of sugar. However, DFs cause, among other things, unwanted clouding or give the beer an undesirable aftertaste, which is why no such products are currently available on the market. This project will develop a basic understanding of the relationship between DFs and mouthfeel and create a first market prototype.
In the Food 4.0 programme, the Swiss Academies of Arts and Sciences, under the leadership of the Swiss Academy of Engineering Sciences SATW, support innovative project ideas that are at the very beginning of development. In particular, the programme supports projects that demonstrate new perspectives for the successful development of the Swiss food system. The selected projects make an important contribution to solving the greatest challenges and address the topics of food waste, sustainability and health.
