What is legally non-alcoholic? Understanding Global Definitions and ABV Thresholds

November 18, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), a beverage containing less than 0.5% Alcohol by Volume (ABV) is classified as non-alcoholic, a benchmark also recognized by many other countries. However, this seemingly simple definition masks a complex landscape of different international regulations and product labeling nuances that define what is legally non-alcoholic, requiring consumers to look closer than ever at the fine print.

Quick Summary

The legal definition of 'non-alcoholic' varies globally but is commonly less than 0.5% ABV, an amount too small to cause intoxication. Separate terms like 'alcohol-free' and 'de-alcoholised' have specific ABV thresholds in different regions. Consumers should always check product labels and local laws to understand the actual alcohol content.

Key Points

ABV Threshold: Many countries, including the US, define non-alcoholic beverages as containing less than 0.5% Alcohol by Volume (ABV).
Global Variations: Legal definitions vary significantly by country; for example, the UK has different guidelines for 'alcohol-free' (less than 0.05% ABV) and 'de-alcoholised' (less than 0.5% ABV).
Trace Amounts: The small amount of alcohol in products under 0.5% ABV is often physiologically insignificant, as the body processes it faster than it can cause intoxication.
Natural Sources: Trace amounts of alcohol also occur naturally in many everyday foods and juices, such as ripe bananas and orange juice.
Reading Labels is Crucial: Consumers, particularly those needing to avoid alcohol completely (e.g., pregnant women or those in recovery), should always check the exact ABV percentage on the label.
Production Matters: The process used, whether limited fermentation or de-alcoholization, impacts the final ABV and flavor profile of the beverage.

The Global Standard: Under 0.5% ABV

For much of the world, including the United States and the European Union, the benchmark for what is legally non-alcoholic is an ABV of 0.5% or less. This threshold isn't arbitrary; it reflects the fact that this trace amount of alcohol is physiologically insignificant and is metabolized by the human body faster than it can accumulate in the bloodstream. It's the same or even a smaller amount of alcohol naturally present in many everyday foods, such as over-ripe fruit, fruit juice, or even bread. Products like non-alcoholic beers, wines, and spirits are often produced to fall within this range, retaining some of the authentic body and flavor that might be lost if all alcohol were removed. The Federal Alcohol Administration Act in the U.S., via the TTB (Alcohol and Tobacco Tax and Trade Bureau), regulates the labeling of products that contain less than 0.5% ABV and prohibits them from being labeled simply as 'beer' or 'wine'. Instead, they must carry a specific statement, such as 'contains less than 0.5% alcohol by volume,' immediately adjacent to the product name.

Country-Specific Rules and Labeling Variations

While the 0.5% ABV mark is a widely accepted international standard, consumers must be aware that national and even regional laws can introduce significant variations. This is particularly noticeable in how different terms are defined and used.

The UK's Specific Guidelines

In the United Kingdom, government guidance recommends stricter definitions for beverages intended to replace alcoholic ones. This creates a potentially confusing system for consumers:

Alcohol-Free: Must contain no more than 0.05% ABV.
De-alcoholised: Must contain no more than 0.5% ABV and must have had the alcohol extracted.
Low Alcohol: Can be up to 1.2% ABV.
Non-Alcoholic: UK guidance suggests this term is inappropriate for most beverages and should be reserved for products like communion wine.

There have been recent consultations to potentially align with the broader 0.5% international standard for 'alcohol-free' labeling, but as of late 2024, the outcome remains uncertain.

Canada's Evolving Regulations

Canadian regulations have also been subject to change and regional differences. For instance, while the Canadian Food Inspection Agency (CFIA) has traditionally followed a 0.05% ABV threshold for 'non-alcoholic' labels, industry groups are advocating for an update to the more globally recognized 0.5% standard. Compounding this, some provinces, like British Columbia and Alberta, have liquor control boards that define 'liquor' as anything over 1% ABV, meaning beverages under this can technically be considered 'non-alcoholic' within their jurisdictions.

How Non-Alcoholic Drinks Are Made

The final alcohol content of a non-alcoholic beverage is a direct result of its production method. Brewers and distillers have several options to achieve low or no alcohol levels while preserving flavor. These methods often dictate whether a product has a 0.0% or less than 0.5% ABV.

Limited or Arrested Fermentation: The fermentation process, where yeast converts sugar to alcohol, is carefully controlled. By limiting the amount of fermentable sugars in the recipe or by stopping fermentation early (often with heat or cold), the total ABV can be kept below the 0.5% threshold.
De-alcoholization: This method involves first creating a traditional alcoholic beverage, then removing the alcohol. Common techniques include:
- Vacuum Distillation: The beverage is heated in a vacuum, which lowers the boiling point of alcohol, allowing it to evaporate at much lower temperatures and minimize flavor loss.
- Reverse Osmosis: A fine membrane separates the water and alcohol from the larger flavor molecules. The water and alcohol are then separated, and the flavored water is reintroduced to the original concentrate.
Blending: Some drinks are made by simply blending a non-alcoholic base with other ingredients to create a flavor profile that mimics a traditional cocktail.

A Comparison of No/Low Alcohol Terms


Term	General ABV	Production Method	Key Distinctions
Alcohol-Free (True)	0.0%	No fermentation or removal process leaves zero traces.	No alcohol at all. Safest for those avoiding alcohol completely.
Non-Alcoholic	< 0.5%	Can be de-alcoholized or limited fermentation.	Contains trace amounts of alcohol, consistent with many foods. Widely used term.
De-alcoholised	< 0.5%	Alcohol is specifically removed after initial fermentation.	Indicates a process of extraction was used. Retains more complex flavors.
Low Alcohol	< 1.2%	Limited fermentation or dilution.	A noticeable amount of alcohol is present, but less than standard drinks. Not non-alcoholic.

Why Trace Amounts Are Still Important to Know

For the vast majority of consumers, the presence of less than 0.5% ABV has no physiological impact. However, there are specific groups for whom even trace amounts are a concern. This includes pregnant women, individuals with certain religious beliefs, or those in recovery from alcohol addiction. For these individuals, checking the label for a precise ABV, and seeking products labeled 0.0%, is paramount. Understanding these distinctions empowers consumers to make informed and safe decisions for their personal health and circumstances.

Conclusion: The Importance of Reading the Label

Determining what is legally non-alcoholic requires a nuanced understanding of varying global regulations, which can differ significantly between countries like the US, UK, and Canada. The common international benchmark is under 0.5% ABV, a level that poses no risk of intoxication for the general population. However, specific labeling terms like 'alcohol-free' and 'de-alcoholised' carry distinct meanings depending on regional guidelines. While the term 'non-alcoholic' is often used interchangeably, the safest approach for consumers—especially those needing to avoid alcohol completely—is to scrutinize the label for the exact ABV percentage. By doing so, you can navigate the expanding world of no-and-low drinks with confidence and ensure your choice aligns perfectly with your preferences and needs.

For more information on the nuances of low and no-alcohol terminology within a specific region, official government or health-oriented websites are excellent resources. Drinkaware offers helpful UK-based guidance on low and no-alcohol drinks.

Frequently Asked Questions

No, it is practically impossible for an adult to become intoxicated by drinking non-alcoholic beverages containing less than 0.5% ABV. Your body metabolizes the alcohol faster than you can consume enough liquid to have any measurable effect.

The definitions vary globally, but 'alcohol-free' often implies 0.0% ABV, while 'non-alcoholic' can contain trace amounts, typically up to 0.5% ABV. Consumers seeking zero alcohol should look for 0.0% on the label.

Not necessarily. In most countries, a beverage can be labeled non-alcoholic while containing a small, trace amount of alcohol, up to 0.5% ABV. A truly zero-alcohol drink will often be explicitly labeled as 0.0%.

Achieving absolute zero alcohol is difficult, especially with products that undergo a fermentation process. Allowing up to 0.5% ABV retains more of the flavor and character of the traditional beverage.

They are typically made in two ways: either through limited fermentation, where the process is controlled to produce very little alcohol, or through de-alcoholization, where alcohol is removed from a standard fermented product using methods like vacuum distillation or reverse osmosis.

While trace amounts of alcohol are minimal, some health bodies recommend that pregnant women avoid alcohol completely due to lack of conclusive evidence on a safe intake level. Pregnant individuals or those with medical concerns should consult a doctor and opt for products explicitly labeled 0.0%.

No, labeling laws for non-alcoholic drinks vary significantly from country to country. A product labeled 'non-alcoholic' or 'alcohol-free' in the U.S. or EU might have a different ABV limit than a similarly labeled product in the UK or Canada. Always check the specific ABV on the label.