“Cold saccharification” technology allows enzymatic release of glucose from starch without liquefaction (e. g., jet-cooking) with steam. Laboratory-scale alcohol fermentation of ground rice without cooking was reported in 1963 [39] and an industrial-scale fermentation was reported in 1982 [40]. Use of very high solid concentrations improved productivity and yielded high concentrations of ethanol. In 2004, commercial technologies for direct conversion of raw starch to ethanol were developed for use in modern dry-grind ethanol fermentation facil­ities [41, 42]. A key to cold-process technology is the development of robust and efficient conversion enzymes [43]. The benefits of a no-cook process include reduced energy, water, and waste costs, reduced capital and related maintenance expenses, improved conversion efficiency resulting in increased ethanol yield, and increased protein content and quality of feed coproducts. Possible drawbacks to the technology include the cost and amount of enzyme required for the process and an increased chance for microbial contamination and corresponding loss of yield, because heating to partially pasteurize the mash does not occur. Heating that occurs in the standard dry-grind ethanol process also aids release of starch that is bound to fiber or protein, and inactivates some toxins that may be present in the grain. The no-cook method must manage these issues by means of alternate technologies [44]. Widespread adoption of cold-hydrolysis technology stands to greatly impact the productivity and profitability of the ethanol industry.