Understanding Alcohol Content & Labelling Regulations for Non-Alcoholic Fermented Beverages Packaging in Australia
In Australia, non-alcoholic fermented beverages such as kombucha, kefir, and brewed soft drinks have risen in popularity due to their potential health benefits and unique taste profiles. These drinks undergo fermentation, a process converting sugars into alcohol and other by-products, but are designed to retain minimal alcohol content. This surge in demand, while emphasising their health attributes, also brings into focus the importance of clear regulations, ensuring product safety and accurate labelling.