Alcohol free Wine, Beer & Spirits
Alcohol free Wine, Beer & Spirits
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Wine, Beer...Alcohol free Market & Regulation

Market

Regulation

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The market of no-low alcoholic drinks

CONTEXT : 

    A growing number of adult consumers are looking for an alternative to alcoholic beverages for various reasons, without wanting to abandon the conviviality of the glass of wine or end up with a drink connoted "teenagers" like a soda.

Indeed, in 2021, 54% of adults say they want to drink less alcohol and thus moderate their alcohol consumption.

In fact, the growth figures of the market for no-alcohol or low-alcohol drinks ("no-low alcohol") highlight this new consumer trend : according to a study conducted by the IWSR on 10 key countries (including France), the market for low and non-alcoholic beverages (beers, ciders, wines, spirits and ready-to-drink) grew by +7% in volume in 2022 vs 2021 and now weighs $11 billion compared to $8 billion in 2018. This growth comes from both the recruitment of new consumers and an increase in the frequency of consumption thanks to the expansion of the offer.

It is "zero alcohol" beverages that drive no/low growth with volumes up +9% in 2022 and a          

    market share of 70% compared to 65% in 2018. Indeed, the improvement of taste, production techniques and the diversification of consumption moment

    have boosted the dominance of "no alcohol" products vs. "low alcohol".


    CONSUMERS

        These are mainly 3 types of consumers: Women aged 25-39, young people aged 18-24 (millennials) and seniors.

    These targets consume drinks without or with low alcohol levels for several reasons: 

        to consume less alcohol  (40%), 

        to pay attention to their health  (38%), 

        for taste (33%) and for the few calories associated (20%). 


    Millennials are the main contributors to growth in 2022. This is a generation that wants to moderate its alcohol consumption and is fond of innovation. The    

    "sober curious" has become the new # to follow and it is no longer shameful not to drink alcohol in society. 

    This is confirmed by the success of the movements "Dry January", "Mineral Tour" or "Sober October"...


    MAINS MARKETS: 


        Non-alcoholic beer accounts for 4% of the market in Belgium and France, and already 7% in Germany and 13% in Spain, and forecasts are 25% by 2025.  

    It is the most developed market and has revived the trend. 


    As for wine, while the adjustment of 1 to 2% has been a common practice for 30 years in all regions of the world, the development of new products (light

    wine, 0% wine) has been growing for only 2-3 years, mainly in Europe and more particularly in Northern Europe, thus following the trend led by beer.     


    Alcohol-free spirits, which started much later, saw very strong attention in 2019, with growth of 30% and the launch of major brands in early 2020.


   If we look at the French market, the alcohol-free market represents 245 million euros in 2021. Even if it still remains “niche”, there are strong growth and  

   market growth was +12% in value in 2021. 


    FORECAST:


        According to the IWSR study in 2022, soft or low-alcohol beverages are now a market that is expected to grow by 7%  per year by 2026, compared to a low

    +1% for conventional alcohol. 

 

    In addition, alcohol-free wine is expected to grow by about 11% per year in France by 2032. A great growth potential for the sector.

The "alcohol free"
Alcohol free wines
Alcohol free beers
Alcohol free spirits
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News
Alcohol free wines
Alcohol free beers
Alcohol free spirits

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French and European regulations
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Light wines/Alcohol free

Summary
Wine definition

COUNCIL REGULATION (EC) No 491/2009 of 25 May 2009 amending Regulation (EC) No 1234/2007 

Wine shall be the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must. 


Wine shall: 

(a) have, whether or not following application of the processes specified in point B of Annex XVa, an actual alcoholic strength of not less than 8,5 % volume provided that the wine derives exclusively from grapes harvested in winegrowing zones A and B referred to in the Appendix to this Annex, and of not less than 9 % volume in other winegrowing zones; 

(b) have, by way of derogation from the otherwise applicable minimum actual alcoholic strength, where it has a protected designation of origin or a protected geographical indication, whether or not following application of the processes specified in point B of Annex XVa, an actual alcoholic strength of not less than 4,5 % volume; 

(c) have a total alcoholic strength of not more than 15 % volume. However, by way of derogation: 
    — the upper limit for the total alcoholic strength may reach up to 20 % volume for wines which have been produced without any enrichment from certain wine-growing areas of the Community, to be decided by the Commission in accordance with the procedure referred to in Article 195(4), 
    — the upper limit for the total alcoholic strength may exceed 15 % volume for wines with a protected designation of origin which have been produced without enrichment; 

(d) have, subject to derogations which may be adopted by the Commission in accordance with the procedure referred to in Article 195(4), a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre.

Correction of the alcohol content of wines

INTERNATIONAL CODE OF OENOLOGICAL PRACTICES - Sheet Code OIV-Edition 01/2019 - Correction of the alcohol content of wines (Oeno 10/04, Oeno 394B-2012)

Definition: Process to reduce excessive ethanol content in wine. 


Objective: To improve the taste balance of wine. 


Prescription: 

a) The objective can be achieved by methods separation techniques or a combination of techniques. 

    - Partial vacuum evaporation 

    - Membrane techniques 

    - Distillation** 

b) This process must not be used on wines with any other organoleptic defects. 

c) The elimination of alcohol in wine must not be done in conjunction with a modification in the sugar content in the corresponding musts. 

d) The alcohol content may be reduced by a maximum of 20%. 

e) The minimum alcoholic strength by volume must comply with the definition of wine in accordance with sheet 3.1. 

f) The process shall be placed under the responsibility of an oenologist or specialised technician.


http://www.oiv.int/public/medias/6558/code-2019-en.pdf

Dealcoholisation of wines

INTERNATIONAL CODE OF OENOLOGICAL PRACTICES - Sheet Code OIV-Edition 01/2019 - Dealcoholisation of wines (OIV, Oeno 394A-2012)

Definition: Process to reduce part or almost all the ethanol content of wines. 

Objective: To obtain vitivinicultural products with a reduced or low alcohol content] 

Prescription: 
a) The objectives can be achieved by methods separation techniques or a combination of techniques. 
    - Partial vacuum evaporation 
    - Membrane techniques 
    - Distillation
b) This process must not be used on wines with any organoleptic defects. 
c) The elimination of alcohol in wine must not be done in conjunction with the increase of the sugar content in the corresponding musts. 
d) The percentage of alcohol may be reduced according to product definitions which prescribe also the levels of alcoholic strength by volume. 
e) The process shall be placed under the responsibility of an oenologist or specialised technician.

Wines with an alcohol content modified by dealcoholisation

INTERNATIONAL CODE OF OENOLOGICAL PRACTICES - Sheet Code OIV-Edition 01/2019 - Wines with an alcohol content modified by dealcoholisation (OIV - ECO523 -2016)

Wine with an alcohol content modified by dealcoholisation is a beverage: 


- obtained exclusively from wine or special wine as described in the International Code of Oenological Practices, 

- which has undergone a dealcoholisation treatment in accordance with the International Code of Oenological Practices that has reduced the initial actual alcohol content by volume of the wine or special wine by a proportion of more than 20%, 

- and which has an actual alcohol content equal to or greater than the relevant minimum actual alcohol content for wine or special wine specified in the International Code of Oenological Practices.


http://www.oiv.int/public/medias/6558/code-2019-en.pdf

Beverage obtained by dealcoholisation of wine

INTERNATIONAL CODE OF OENOLOGICAL PRACTICES - Sheet Code OIV-Edition 01/2019 - Drink obtained by dealcoholisation of wine (OIV - ECO432 -2012)

Beverage obtained by dealcoholisation of wine is a beverage: 


- obtained exclusively from wine or special wine as described in the International Code of oenological practices of the OIV; 

- which has undergone exclusively specific for this type of products treatments in accordance with the OIV International Code of Oenological practices, in particular a dealcoholisation; 

- and with an alcoholic strength by volume below 0,5% vol..


*NOTE This definition does not preclude the denomination “dealcoholised wine” to be used in case the legislation of Member States allows it.


http://www.oiv.int/public/medias/6558/code-2019-en.pdf

Light beer/Alcohol free beer                         

Summary
Beer definition

Definition of beer by the World Customs Organization

The Harmonized Commodity Description and Coding System of the World Customs Organization defines beer in its Combined Nomenclature under code 2203: 


« Beer is an alcoholic beverage obtained by fermenting a liquor (wort) prepared from malted cereals (most commonly barley or wheat), water and (usually) hops. Certain quantities of non–malted cereals (e.g., maize (corn) or rice) may also be used for the preparation of the liquor (wort). The addition of hops imparts a bitter and aromatic flavour and improves the keeping qualities. Cherries or other flavouring substances are sometimes added during fermentation. 


Sugar (particularly glucose), colouring matter, carbon dioxide and other substances may also be added. 


According to the fermenting process employed, the products may be bottom fermentation beer, obtained at a low temperature with bottom yeasts, or top fermentation beer, obtained at a higher temperature with top yeasts. 


Beer may be pale or dark, sweet or bitter, mild or strong. It may be put up in barrels, bottles or in airtight tins and may be marketed as ale, stout, etc. 


This heading also covers concentrated beer prepared by vacuum–condensing beer of low alcoholic strength (but with a high content of malt extract) to between one fifth and one sixth of its original volume. 


The heading does not cover : 

    (a) Certain beverages which, although they are sometimes described as beers, do not contain alcohol (e.g., beverages prepared from water and caramelised sugar) (heading 22.02). 

    (c) Medicaments of heading 30.03 or 30.04. »


The definition of beer given by French law is available here:

https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=LEGITEXT000006078963

Alcohol free Beer

Definition of non-alcoholic beer by the World Customs Organization

The Harmonized Commodity Description and Coding System of the World Customs Organization defines non-alcoholic beer in its Combined Nomenclature under code 2203: 


(b) Beverages called non–alcoholic beer consisting of beer made from malt, the alcoholic strength of which by volume has been reduced to 0.5 % vol or less (heading 22.02). 


The definition of non-alcoholic beer given by French law is available here:

https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=LEGITEXT000006078963

Alcohol free Spirits 

Summary
Définition des boissons spiritueuses

REGULATION (EU) 2019/787 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 April 2019 - Article 2 

Definition of and requirements for spirit drinks 

For the purposes of this Regulation, a spirit drink is an alcoholic beverage which complies with the following requirements: 
(a) it is intended for human consumption; 
(b) it possesses particular organoleptic qualities; 
(c) it has a minimum alcoholic strength by volume of 15 %, except in the case of spirit drinks that comply with the requirements of category 39 of Annex I; 
(d) it has been produced either: 
    (i) directly by using, individually or in combination, any of the following methods: 
        — distillation, with or without added flavourings or flavouring foodstuffs, of fermented products, 
        — the maceration or similar processing of plant materials in ethyl alcohol of agricultural origin, distillates of agricultural origin or spirit drinks or a combination thereof, 
        — the addition, individually or in combination, to ethyl alcohol of agricultural origin, distillates of agricultural origin or spirit drinks of any of the following:
            — flavourings used in accordance with Regulation (EC) No 1334/2008, 
            — colours used in accordance with Regulation (EC) No 1333/2008, 
            — other authorised ingredients used in accordance with Regulations (EC) No 1333/2008 and (EC) No 1334/2008, 

            — sweetening products, 

            — other agricultural products, 

            — foodstuffs; or 

    (ii) by adding, individually or in combination, to it any of the following: 

        — other spirit drinks, 

        — ethyl alcohol of agricultural origin, 

        — distillates of agricultural origin, 

        — other foodstuffs; 

(e) it does not fall within CN codes 2203, 2204, 2205, 2206 and 2207; 

(f) if water, which may be distilled, demineralised, permuted or softened, has been added in its production: 

    (i) the quality of that water complies with Council Directive 98/83/EC ( 15) and Directive 2009/54/EC of the European Parliament and of the Council ( 16); and 

    (ii) the alcoholic strength of the spirit drink, after the addition of the water, still complies with the minimum alcoholic strength by volume provided for in point (c) of this Article or under the relevant category of spirit drinks as set out in Annex I. 


https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32019R0787&from=FR

Alcohol free Spirits

There is no legislation that regulates alcohol-free "spirits", which, therefore, in order to comply with the European regulation, should neither use the term "spirits" or the designations of the different spirits such as gin, vodka, whisky...

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