The no-alcohol beer segment is rapidly emerging as a dynamic force in the global beverage market. This segment is projected to account for approximately 4% of global beer consumption in 2025 which is equivalent to around 75 million hectolitres.
With a robust CAGR expected to accelerate from 6% to over 10% in the next decade, this category is gaining momentum among health-conscious and lifestyle-driven consumers. In 2024 alone, global no-alcohol beer volume rose by 9%, with forecasts anticipating a remarkable 17% growth by 2028.
However, producing no-alcohol beer presents a unique set of challenges due to its significantly different composition compared to traditional beer. This altered profile makes no-alcohol beer more vulnerable to microbial spoilage and increases the risk of pathogenic germ growth, demanding stricter hygiene and safety protocols.
Additionally, conventional heat-based pasteurization methods tend to be less effective, complicating the preservation process. No-alcohol beer also suffers from reduced colloidal stability, which can impact shelf life and visual appeal, making quality control and formulation precision critical in maintaining product integrity.
Key Learning Objectives
- The importance of cold final filtration solutions to avoid thermal degradation and enhance microbial stability in no-alcohol beer
- The role of IoT enabled continuous beer stabilization systems to customize stabilization recipes of different types of beer
- Where and how conventional technology poses a risk for quality and effectiveness of no-alcohol beer production
