ReviewFoods (Basel, Switzerland)2026
Non-Alcoholic and Low-Alcohol Beer: Regulatory Complexity, Market Expansion and Technical Bottlenecks in Biological and Physical Dealcoholisation.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Authors and funding
4 authors.
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Abstract
The rising health consciousness among Millennials and Generation Z is boosting the demand for non-alcoholic and low-alcohol beers (NABLABs), which offer the sensory appeal of beer with fewer ethanol drawbacks. This study aims to provide a comprehensive overview of this sector, covering market trends, regulatory complexities, and the technical aspects of biological and physical dealcoholisation methods, and offering insights into production costs and environmental impact. The global market for NABLABs is experiencing rapid growth, with a projected compound annual growth rate of approximately 7% (2024-2028) and an estimated market value approaching USD 44 billion by 2034. Market penetration remains geographically heterogeneous, and there is a lack of regulatory harmonisation, particularly within the European Union, where national thresholds for ethanol content classification diverge significantly. From a process engineering perspective, NABLAB production can be achieved using two main technological approaches: (i) biological ethanol limitation strategies, encompassing controlled mashing, arrested fermentation, cold-contact fermentation and the use of maltose-negative or genetically modified yeast strains, and (ii) post-fermentation dealcoholisation, employing thermal separation technologies, such as vacuum distillation, thin-film evaporation and spinning cone columns, or membrane-based processes such as reverse osmosis, nanofiltration, pervaporation, osmotic distillation and dialysis, alongside emerging supercritical CO
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