Defining No and Low (NoLo) Alcohol Products

Nutrients, Journal Year: 2022, Volume and Issue: 14(18), P. 3873 - 3873

Published: Sept. 19, 2022

Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such World Health Organization and governments worldwide. Different industrial artisanal techniques are used achieve low-alcohol content beverages. Therefore, regulations regarding of strategies monitor compliance important, because they main reason for classification central their categorization market labelling. Furthermore, analytical with adequate sensitivity low 0.04% vol necessary determine ranges classification. In this narrative review, definitions no (NoLo) products described differences legal these several regions world highlighted. Currently, there is clearly confusion terminology “no”, “free”, “zero”, “low”, “light”, or “reduced” products. There an urgent need global harmonization (e.g., at Codex Alimentarius level) from commercial perspective also have common nomenclature science consumer information.

Language: Английский

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Non‐alcoholic beverage consumption among US adults who consume alcohol

Addiction, Journal Year: 2024, Volume and Issue: 119(6), P. 1080 - 1089

Published: Feb. 25, 2024

Abstract Background and Aims Non‐alcoholic beverages (NABs) that mimic alcohol without inducing intoxication, such as non‐alcoholic beers, wines spirit‐free drinks, are increasing in popularity. It is unknown whether NABs help to mitigate or stimulate use. The present study aimed describe NAB consumption practices among US adults consuming alcohol, characterize who likely consume examine use influences desire for perceived of alcohol. Design Participants survey used data collected June–July 2023 from an on‐line convenience sample. first ( n = 1906) assessed frequency A second more detailed on patterns was conducted with 466 respondents reported past‐year consumption, whom 153 (32.83%) screened positive the CAGE questionnaire disorder (AUD). Setting This took place United States. Measurements measures included type consumed, frequency, quantity, age, reasons, contexts effect Alcohol quantity age. Findings Past‐year endorsed by 28.44% (61.70% ever used). liquor/‘mocktails’ were most common consumed (83.69%). Compared AUD, those AUD significantly effort decrease abstain drinking [adjusted odds ratio (AOR) 3.54, 95% confidence interval (CI) 2.24–5.58] 67.97% less (3.23% more) due their positively predicted (AOR 1.46, CI 1.17–1.83) β 0.25, 0.15–0.35), respectively. Conclusion Adults screen report a harm reduction strategy.

Language: Английский

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Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 35, P. 100886 - 100886

Published: Feb. 9, 2024

The low- and no-alcohol beverage categories have experienced unprecedented continued growth in major consumption markets. Although recent reports indicate that these alternatives could help reduce alcohol-related harm, few studies focused on the category. This study draws from past low-alcohol research to explore consumer awareness, experience, willingness try, liking, behavioural intention consume, pay for non-alcoholic beer, wine, spirits. Data were collected 679 Australian survey respondents 32 tasting participants between 2020 2022. results showed that, despite high awareness levels, many unwilling try options. However, prior experience led favourable perceptions, particularly regarding taste of beverages. Additionally, with category positively influenced respondents' consume pay. analysis pricing structures Australia remain well above expectations. findings highlight importance overcome consumers' unwillingness try. Future is needed understand motivations influence knowledge packaging format acceptance spirits inform industry policymakers.

Language: Английский

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“They start on the zero-alcohol and they wanna try the real thing”: Parents' views on zero-alcohol beverages and their use by adolescents

Australian and New Zealand Journal of Public Health, Journal Year: 2024, Volume and Issue: 48(3), P. 100119 - 100119

Published: March 3, 2024

Zero-alcohol beverages containing 0.0-0.5% alcohol by volume may offer public health benefits if individuals use them to substitute for alcohol-containing products, thereby reducing use. There are, however, concerns that zero-alcohol encourage adolescents' earlier interest in and increase exposure company branding. As this poses a challenge parents, we studied parents' views on their provision adolescents. We interviewed n=38 parents of 12-17-year-olds used reflexive thematic analysis interpret interview data. Parents considered be 'adult beverages' potentially supported reduced adult drinking but were unnecessary concerned adolescent beverage could normalise consumption precursor initiation. was potential conflict between moderate 'appropriate' contexts, benefits, which each some parents. Uncertainty qualities also reported. reported conflicting cautious evidence the impacts availability develops, parent-targeted messages highlighting risk normalisation young people developed, conjunction with broader policy responses.

Language: Английский

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Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue

Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114598 - 114598

Published: June 5, 2024

Language: Английский

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Reduction of Alcoholic Strength: Does It Matter for Public Health?

Nutrients, Journal Year: 2023, Volume and Issue: 15(4), P. 910 - 910

Published: Feb. 11, 2023

In this work, reduction of alcoholic strength was discussed as a means to reduce consumption and alcohol-attributable harm. Statistical modelling conducted (1) estimate its potential for the largest six Western Central European countries (France, Germany, Italy, Poland, Spain, UK); (2) calculate increase in taxation necessary reach potential, (3) mortality gains achieved with introduction no- or low-alcohol beverages UK Spain. The high public health reducing demonstrated via scenario which all reduced by 10%, would avert thousands deaths these per year. However, methods achieve were not clear, alcohol industry has shown no inclination toward reductions beer, wine, spirits reformulation on large scale. excise such result markedly increasing prices—a situation unlikely be implemented Europe. Finally, beer wine an below 0.5% led some substitutions higher-strength beverages, but did show marked impact. New initiatives will need implemented.

Language: Английский

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Sipping a sustainable life: Exploring drivers and barriers in consumer attitudes toward non or low alcoholic spirits

Appetite, Journal Year: 2024, Volume and Issue: 197, P. 107308 - 107308

Published: March 18, 2024

Language: Английский

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Representations of Low(er) Alcohol (Craft) Beer in the United States

Nutrients, Journal Year: 2022, Volume and Issue: 14(23), P. 4952 - 4952

Published: Nov. 22, 2022

Given increasing social interest in health and wellness, rising cultural trends toward sobriety moderating alcohol intake, improvements brewing technology, low(er) beer is a segment the industry for both craft larger-scale producers. In this paper, we assess representation of among brewers United States. Using novel quantitatively-informed qualitative analytical approach, surveyed randomized, non-representative sample 400 brewery websites States to relative presence beers as well how these brews are represented by breweries themselves. To do so, recorded, numerically via website screenshots, lowest ABV beverage on offer noted type, name, ABV. Ales were most prominent style offer, accounting 62% identified. Only 15.5% study offered with an less than 4%; however, additional 67.9% 5%. The representations products focused mostly taste, health, demographic indicators.

Language: Английский

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Non-alcoholic beverage consumption among U.S. adults who consume alcohol

Published: Sept. 4, 2023

Background and Aims: Non-alcoholic beverages (NABs) that mimic alcohol without inducing intoxication, such as non-alcoholic beers, wines, spirit-free drinks, are increasing in popularity. Unknown is whether NABs help mitigate or stimulate use. The present study aimed to describe NAB consumption practices among U.S. adults consuming alcohol, characterize who likely consume NABs, examine use influences desire for perceived of alcohol.Design Participants: Survey using data collected June-July 2023 from an online convenience sample. first survey (n=1906) assessed frequency alcohol. A second more detailed on patterns was conducted with 466 respondents reported past-year consumption, whom 153 (32.83%) screened positive the CAGE assessment disorder (AUD). Setting: United States.Measurements: measures included type consumed, frequency, quantity, age, reasons, contexts, effect Alcohol age. Findings: Past-year endorsed by 28.44% (61.70% ever used). liquor/“mocktails” were most common consumed (83.69%). Compared AUD, those AUD significantly effort decrease abstain drinking (adjusted odds ratio [AOR]=3.54, 95% confidence interval [CI]: 2.24-5.58) 67.97% less (3.23% more) due their quantity positively predicted (AOR=1.46, CI: 1.17-1.83) (B=0.25, 0.15-0.35), respectively.Conclusion: Adults screen report a harm reduction strategy.

Language: Английский

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Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

Beverages, Journal Year: 2024, Volume and Issue: 10(3), P. 74 - 74

Published: Aug. 22, 2024

This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, mule—and versions (NoLo) were assessed following three × two experimental design. A total 600 participants (approximately 100 per cocktail) participated at the Basque Culinary Center’s restaurant. Participants rated liking using nine-point hedonic scale provided open-ended responses about sensory characteristics consumption contexts or emotions evoked by different cocktails. The results showed differences six cocktails, but no significant between versions, suggesting that NoLo alternatives similarly well-received. Open-ended analyzed latent dirichlet allocation (LDA) uncover topics, Fisher’s exact test correspondence analysis used identify mentioned topics cocktail. Specific attributes, emotions, associated with each type cocktail, found versions. These findings demonstrate viability real settings, eliciting similar scores, contexts, consumers. also highlighted potential natural language processing techniques for analyzing questions.

Language: Английский

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