Biohawk’s technology has been designed to improve the palatability of common drinks, improve the overall quality of the drinks during the production process and to remove molecules that cause food allergy and intolerance by:
This applies to wine, juices, whisky, beer, tea, coffee and drinking chocolate.
In the creation of a wine from grapes, it is general practice to reduce some of the tannins and proteins by adding a fining agent. Some of these fining agents present an additional serious challenge for people with food intolerance and allergies because they come from products such as wheat (gluten), milk (casein or pasteurized milk), egg white (albumin), fish (isinglass), and marine alginates. Crudely, it is equivalent to adding milk to a cup of tea to make it not as tannic. The PRPs in the fining agent compete with the grape’s natural PRPs in the binding to tannins and separates the tannin and the natural grape protein which drop out of solution. The fining process has to be managed exceptionally carefully to ensure the true character of the grape is not removed from the wine. Because of the unique properties of Biohawk’s refine, the wine maker is able to specifically target the major problem confronting the wine, the proline-rich proteins, and to fine the wine retaining its true, mature character, and this can be done very rapidly removing the requirement for very long cellaring to achieve maturity.
Biohawk has developed technology for each of the other types of beverages.
The gingers in refine have the GRAS (Generally Recognized as Safe) classification and the aqueous extract is a permitted additive to foods and medicinals, and to beverages as the processing aid is a food with a protease enzyme.
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