• Definition: A beverage with no detectable alcohol content, typically made without involving fermentation or alcohol production.
• Alcohol Content: 0.0% ABV.
• Production Process: Produced without any alcohol (e.g., soft drinks, juices, or botanical infusions).
• Labelling: Often labelled as "alcohol-free" or "non-alcoholic."

• Definition: A beverage that originally contained alcohol (via fermentation) but has had most of the alcohol removed.
• Alcohol Content: Less than 0.5% ABV.
• Production Process: Alcohol is removed using processes like vacuum distillation or reverse osmosis, retaining the drink’s flavour complexity.
• Labelling: Must be labelled as "de-alcoholised."

• Definition: A beverage with a reduced alcohol content compared to traditional alcoholic beverages.
• Alcohol Content: Typically between 0.5% and 4.5% ABV (up to 10% for certain classifications).
• Production Process: Alcohol is reduced during or after fermentation.
• Labelling: Clearly marked as "low-alcohol."

Non-Alcoholic: Perfect for those who want a completely alcohol-free option.
De-Alcoholised: Appeals to consumers who enjoy the taste of wine or beer but prefer minimal alcohol content.
Low-Alcohol: Ideal for those seeking a lighter alcohol option while retaining the essence of traditional beverages.