Alcohol content and labelling requirements for non-alcoholic fermented beverages

The Alcohol content and labelling requirements for non-alcoholic fermented beverages guide (PDF 250KB) provides information for local government Food Act 2008 (Food Act) Authorised Officers to carry out functions under the Food Act in relation to monitoring compliance with the alcohol content and labelling requirements of the Australia New Zealand Food Standards Code by food businesses manufacturing fermented beverages commonly sold as non-alcoholic.

Fermented beverages are drinks that have undergone a fermentation process during manufacture. This is a chemical process which occurs when an organism converts any carbohydrate into an acid or alcohol. This may be done with the addition of yeast, bacteria and fruit or vegetables containing natural sugars. A fermented beverage can be an alcoholic or non-alcoholic drink. Alcoholic fermented drinks include beer, wine and cider. Fermented drinks commonly sold as non-alcoholic can include kombucha, kefir and brewed soft drinks.

Fermented beverages commonly sold as non-alcoholic can contain low levels of alcohol as a by-product of the fermentation process used in their manufacture. However, if the appropriate controls have not been achieved during manufacture there is potential for unintended higher levels of alcohol production.

In Western Australia (WA) any beverage containing more than 0.5% alcohol (ethanol) by volume (ABV) must be labelled with a statement of the alcohol content and number of standard drinks. Beverages containing more than 1.15% ABV are considered a liquor and need to be labelled with the alcohol content, number of standard drinks and a pregnancy warning. A liquor licence will also be required to sell liquor. 

Regular monitoring of the alcohol content and labelling information of non-alcoholic fermented beverages is important to ensure that appropriate manufacturing controls are in place to prevent unintended alcohol production.

Refer to the fermented foods risk assessment guide for information on risk assessment for fermented foods such as kombucha and kimchi.