By Tom Lex, Head of Engineering at TechniBlend and ProBrew
The beverage industry is one of the fastest shifting markets in the world. Whether it is the emergence of craft beer or the expansion of seltzer based drinks, the alcohol market has experienced rising growth due to the fact that there is now an option for just about any drinking aged adult. However, the latest trend in the space has been driven by the health conscientious consumer. This has led to the increased demand of non-alcoholic (N/A) options for consumers to enjoy.
In fact, in an article from NPR, they referred to 2023 as the “golden age for nonalcoholic beers, wine, and spirits.”. In the same article, they referenced data from NielsenIQ, saying:
“NielsenIQ’s data shows the market for nonalcoholic beer, wine and spirits grew more than 20% last year — and more than 120% over the last three years. The market now sees almost $400 million in annual sales.”
Nielsen’s data also found that “82% of people who buy nonalcoholic beers, wine and spirits also buy traditional alcoholic drinks.” This means that the N/A alcohol market is also helping to grow the sales of traditional alcohol containing drinks.
How can beverage producers enter this market?
The rising trends of N/A options means that there is a genuine market segment for beverage producers to expand into. However, there is one hesitancy to entering this market, how will the N/A version of the product taste? Beverage producers pride themselves on providing great tasting, excellent quality products to their consumers. That mindset does not change when it comes to providing alternative versions of the beverage that has made them successful. Where some beer, wine and spirits producers have spent days tweaking recipes in order to find a solution, others turn to TechniBlend and ProBrew for the technological solution.
The Alchemator from ProBrew gives beverage producers an easy and efficient way to make an N/A option for their product. The Alchemator’s unique process control and membrane technology allows brewers & beverage producers to process product at normal post-fermentation temperatures of 32-34°F. This helps prevent oxygen pickup, reduces stress on the beverage, and maintains essential flavor and quality characteristics such as
much better than thermal dealcoholizing systems.
The feed beer or fermented beverage concentrate can also be reconstituted with the DA-5 or DA-10 Water Deaeration Technology upgrade. By adding deaerated water to the concentrate, you can easily produce a great tasting LA/NA beer and beverage while maintaining the original flavor profile and product quality.
About the Author
Tom Lex, Head of Engineering at TechniBlend and ProBrew
Tom Lex heads an engineering team that has over 150+ years of combined beverage processing experience. He has overseen some of the most incredible projects that TechniBlend has undertaken and has repeatedly gone above and beyond for our customers.