The impact of biotechnology on the food and beverage industries can be anticipated in two directions:
*Agronomic: Increased plant and animal yields, extended growth range and environment form which the farmers will mainly benefits.
*Non-agronomic: Improving plants and micro-organisms to provide benefits to the food producer, retailer or consumer.
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology method based on the use of microorganisms and enzymes.
The seemingly minor alterations can have profound effects. The amount of an important flavor, color or enzyme may be increased many fold. It can allow crops to grow under marginal to poor conditions.
With a few exceptions, most short-term results of modern biotechnical applied to beverage production will be invisible to the consumer’s eye. However, indirect effects on existing product, such as cost savings and product improvements, will be far reaching.
Beverage production now exploits all the various features of first and second –generation biotechnology:
*Screening and selective improvements of microorganisms
*Microorganism mutations
*Microorganisms use in genetic engineering methods
*Fermentation control
*Control of enzymatic processes including industrial plants
*Use of soluble enzymes and immobilized enzyme reactors
*Development of waste treatment processes etc.
Biotechnology in beverage production
