The Ryorido case

Amazake
A non-alcoholic beverage, Amazake is the first stage in the production of sake. Natural enzymes break down the complex carbohydrates in rice, turning them into natural sugars. Halting fermentation at this stage produces amazake. Longer fermentation produces sake and rice vinegar. This specialized production process must be carefully monitored and carried out in a controlled environment. It requires a great deal of knowledge and expertise.

Useful recommendations
When the company was planning to move to a new location, it approached a TNO expert in agro-food process design and optimization via Innovation Link. The expert gave the business practical guidance. He rounded off his one-day advisory visit with several recommendations that could immediately be put into practice. His suggested changes included cooling the product, an alternative tank-cleaning method and automation of the sterilization process.