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Ramírez Pagès A, Derqui Zaragoza B, Polo López M. Sipping a sustainable life: Exploring drivers and barriers in consumer attitudes toward non or low alcoholic spirits. Appetite 2024; 197:107308. [PMID: 38508419 DOI: 10.1016/j.appet.2024.107308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 03/22/2024]
Abstract
Alcohol consumption continues to be prevalent and is on the rise in many countries, posing a grave risk for the health and wellbeing of millions and creating a strain on health services worldwide. A hopeful trend has emerged, however, as consumers' growing preference for healthier, sustainable lifestyles has led traditional alcoholic brands to innovate, launching reduced or non-alcoholic (NoLo) options. This aligns with the SDGs and is reflected in NoLo spirits representing four of Spain's top ten disruptive innovations of 2022. This paper uses a mixed methodology in a qualitative-quantitative sequential approach to gain insight into this phenomenon. The study involved 13 in-depth interviews with HoReCa (an acronym for Hotels, Restaurants, and Caterings) professionals and four focus groups among consumers. Second, behavioral reasoning theory (BRT) was used in a quantitative study aiming to explore motivations for and against consuming NoLo spirits. Data from a survey of 620 participants was conducted and analyzed using SEM-PLS to measure the antecedents of consumer's behavioral intention towards NoLo spirits and to gauge the potential for marketing opportunities. The research reveals that the purchase intention of NoLo spirits is strongly related to health consciousness, while enjoying the effects of alcohol for fun and entertainment, and the social pressure to drink hinders its consumption. In addition, it was found that "reasons for" are more substantial than "reasons against" the consumption of those beverages, differing significantly by age group. Results offer implications for theory and practice, including recommendations for practitioners and regulators willing to improve sustainability in the industry. Further, this paper helps augment the innovation adoption literature by using BRT in the paradoxical context of consumers' increasing alcohol abuse despite their professed attempts to adopt healthier lifestyles.
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Bartram A, Harrison NJ, Norris CA, Christopher J, Bowden JA. Zero-alcohol beverages and brand extensions: A vehicle for promoting parent alcohol brands? Aust N Z J Public Health 2024; 48:100141. [PMID: 38503145 DOI: 10.1016/j.anzjph.2024.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 02/07/2024] [Accepted: 02/22/2024] [Indexed: 03/21/2024] Open
Affiliation(s)
- Ashlea Bartram
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia.
| | - Nathan J Harrison
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
| | - Christina A Norris
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
| | - Joanne Christopher
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
| | - Jacqueline A Bowden
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
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Canonico L, Agarbati A, Comitini F, Ciani M. Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts. Foods 2024; 13:505. [PMID: 38397482 PMCID: PMC10887606 DOI: 10.3390/foods13040505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/02/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer.
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Affiliation(s)
| | | | | | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (L.C.); (A.A.); (F.C.)
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Bartram A, Harrison NJ, Norris CA, Kim S, Pettigrew S, Room R, Miller C, Olver I, Jenkinson R, Bowshall M, Bowden JA. Which parents provide zero-alcohol beverages to adolescents? A survey of Australian parents' practices and intentions. Prev Med 2024; 179:107840. [PMID: 38151205 DOI: 10.1016/j.ypmed.2023.107840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/21/2023] [Accepted: 12/23/2023] [Indexed: 12/29/2023]
Abstract
OBJECTIVE Zero-alcohol beverages (<0.5% alcohol by volume) appear and taste similar to alcoholic beverages but are regulated similarly to soft drinks in many countries, blurring the distinction between alcoholic and non-alcoholic beverages. How parents view provision of zero-alcohol beverages to adolescents is likely a key determinant of adolescent consumption. We investigated factors associated with parents' provision of zero-alcohol beverages to adolescents, including attitudes toward zero-alcohol beverages and demographic, knowledge, and behavioural factors known to be associated with provision of alcoholic beverages. METHODS We conducted an online cross-sectional survey of N = 1197 Australian parents of adolescents aged 12-17 years in April-May 2022. We examined associations with zero-alcohol beverage provision using binomial logistic regression, and with future provision intentions using multinomial logistic regression analyses. RESULTS Factors significantly associated (p < .001) with parents' provision and future intentions to provide zero-alcohol beverages to their adolescent included beliefs that zero-alcohol beverages had benefits for adolescents (Adjusted Odds Ratio [AOR] 2.69 (provision); 3.72 (intentions)), provision of alcoholic beverages (AOR 2.67 (provision); 3.72 (intentions)), and an incorrect understanding of alcohol guidelines for adolescents (AOR 2.38 (provision); 1.95 (intentions)). CONCLUSIONS Parents' provision and intentions to provide zero-alcohol beverages were associated with beliefs about zero-alcohol beverages as well as some factors associated with provision of alcoholic beverages. Precautionary advice to parents that the provision of zero-alcohol beverages may serve to normalise alcohol consumption may be warranted.
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Affiliation(s)
- Ashlea Bartram
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, Flinders University, Bedford Park, South Australia, Australia.
| | - Nathan J Harrison
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, Flinders University, Bedford Park, South Australia, Australia.
| | - Christina A Norris
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, Flinders University, Bedford Park, South Australia, Australia.
| | - Susan Kim
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, Flinders University, Bedford Park, South Australia, Australia.
| | - Simone Pettigrew
- The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia.
| | - Robin Room
- Centre for Alcohol Policy Research, School of Psychology & Public Health, La Trobe University, Bundoora, Victoria, Australia; Centre for Social Research on Alcohol and Drugs, Department of Public Health Sciences, Stockholm University, Stockholm, Sweden.
| | - Caroline Miller
- Health Policy Centre, South Australian Health and Medical Research Institute, Adelaide, South Australia, Australia; School of Public Health, The University of Adelaide, Adelaide, South Australia, Australia.
| | - Ian Olver
- School of Psychology, The University of Adelaide, Adelaide, South Australia, Australia.
| | - Rebecca Jenkinson
- Australian Gambling Research Centre, Australian Institute of Family Studies, Melbourne, Victoria, Australia; Burnet Institute, Melbourne, Victoria, Australia; Department of Epidemiology and Preventive Medicine, Monash University, Melbourne, Victoria, Australia.
| | - Marina Bowshall
- Drug and Alcohol Services South Australia, Stepney, South Australia, Australia.
| | - Jacqueline A Bowden
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, Flinders University, Bedford Park, South Australia, Australia.
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Harrison NJ, Norris CA, Bartram A, Murphy M, Pettigrew S, Dell AO, Room R, Miller C, Olver I, Bowshall M, Wright CJC, Jenkinson R, Bowden JA. "They start on the zero-alcohol and they wanna try the real thing": Parents' views on zero-alcohol beverages and their use by adolescents. Aust N Z J Public Health 2024:100119. [PMID: 38438293 DOI: 10.1016/j.anzjph.2023.100119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 12/08/2023] [Accepted: 12/10/2023] [Indexed: 03/06/2024] Open
Abstract
OBJECTIVE 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 alcohol use. There are, however, concerns that zero-alcohol beverages may encourage adolescents' earlier interest in alcohol and increase exposure to alcohol company branding. As this poses a challenge for parents, we studied parents' views on zero-alcohol beverages and their provision to adolescents. METHODS We interviewed n=38 parents of 12-17-year-olds and used reflexive thematic analysis to interpret interview data. RESULTS Parents considered zero-alcohol beverages to be 'adult beverages' that potentially supported reduced adult drinking but were unnecessary for adolescents. Parents were concerned that adolescent zero-alcohol beverage use could normalise alcohol consumption and be a precursor to alcohol initiation. There was a potential conflict between moderate provision in 'appropriate' contexts, and potential benefits, which were each supported by some parents. Uncertainty on health qualities was also reported. CONCLUSIONS Parents reported conflicting and cautious views on zero-alcohol beverage provision to adolescents. IMPLICATIONS FOR PUBLIC HEALTH As evidence on the impacts of zero-alcohol beverage availability develops, parent-targeted messages highlighting the potential risk of normalisation of alcohol use for young people could be developed, in conjunction with broader policy responses.
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Affiliation(s)
- Nathan J Harrison
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia; Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia.
| | - Christina A Norris
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia; Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
| | - Ashlea Bartram
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia; Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
| | | | - Simone Pettigrew
- The George Institute for Global Health, UNSW Sydney, Sydney, New South Wales, Australia
| | - Ally O Dell
- School of Public Health, The University of Adelaide, Adelaide, South Australia, Australia
| | - Robin Room
- Centre for Alcohol Policy Research, School of Psychology & Public Health, La Trobe University, Bundoora, Victoria, Australia; Centre for Social Research on Alcohol and Drugs, Department of Public Health Sciences, Stockholm University, Stockholm, Sweden
| | - Caroline Miller
- School of Public Health, The University of Adelaide, Adelaide, South Australia, Australia; Health Policy Centre, South Australian Health and Medical Research Institute, Adelaide, South Australia, Australia
| | - Ian Olver
- School of Psychology, The University of Adelaide, Adelaide, South Australia, Australia; School of Medicine, University of Notre Dame Australia, Sydney, New South Wales, Australia
| | | | - Cassandra J C Wright
- Centre for Alcohol Policy Research, School of Psychology & Public Health, La Trobe University, Bundoora, Victoria, Australia; Menzies School of Health Research, Darwin, Northern Territory, Australia; Burnet Institute, Melbourne, Victoria, Australia
| | - Rebecca Jenkinson
- Burnet Institute, Melbourne, Victoria, Australia; Australian Human Rights Commission, Melbourne, Victoria, Australia
| | - Jacqueline A Bowden
- National Centre for Education and Training on Addiction, Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia; Flinders Health and Medical Research Institute, College of Medicine and Public Health, Flinders University, Adelaide, South Australia, Australia
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Rejdlová A, Salek RN, Míšková Z, Lorencová E, Kůrová V, Adámek R, Sumczynski D. Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures. Foods 2023; 12:3368. [PMID: 37761077 PMCID: PMC10528688 DOI: 10.3390/foods12183368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
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Affiliation(s)
- Anita Rejdlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Zuzana Míšková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Vendula Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Richard Adámek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic;
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Anderson P. Lower-Strength Alcohol Products and Public Health. Nutrients 2023; 15:nu15102240. [PMID: 37242123 DOI: 10.3390/nu15102240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 04/24/2023] [Indexed: 05/28/2023] Open
Abstract
The World Health Organization has called on economic operators to "substitute, whenever possible, higher-alcohol products with no-alcohol and lower-alcohol products in their overall product portfolios, with the goal of decreasing the overall levels of alcohol consumption in populations and consumer groups, while avoiding the circumvention of existing regulations for alcoholic beverages and the targeting of new consumer groups with alcohol marketing, advertising and promotional activities" (see [...].
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Affiliation(s)
- Peter Anderson
- Department of Health Promotion, CAPHRI Care and Public Health Research Institute, Maastricht University, 6200 MD Maastricht, The Netherlands
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dos Santos DC, da Oliveira Filho JG, Andretta JR, Silva FG, Egea MB. Challenges in maintaining the probiotic potential in alcoholic beverage development. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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Representations of Low(er) Alcohol (Craft) Beer in the United States. Nutrients 2022; 14:nu14234952. [PMID: 36500982 PMCID: PMC9736915 DOI: 10.3390/nu14234952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/24/2022] Open
Abstract
Given increasing social interest in health and wellness, rising cultural trends toward sobriety and moderating alcohol intake, and improvements in brewing technology, low(er) alcohol beer is a rising segment in the beer industry for both craft and larger-scale producers. In this paper, we assess the representation of low(er) alcohol beer among craft brewers in the United States. Using a novel quantitatively-informed qualitative analytical approach, we surveyed a randomized, non-representative sample of 400 craft brewery websites in the United States to assess the relative presence of low(er) alcohol beers as well as how these brews are represented by the breweries themselves. To do so, we recorded, both numerically and via website screenshots, the lowest ABV beverage on offer and noted the beer type, the beer name, and the ABV. Ales were the most prominent style of beer on offer, accounting for 62% of the low(er) ABV beers identified. Only 15.5% of the breweries surveyed in this study offered a beer with an ABV of less than 4%; however, an additional 67.9% offered a beer with an ABV of less than 5%. The representations of these low(er) alcohol products focused mostly on taste, health, and demographic indicators.
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