Consumers’ greater interest in zero alcohol consumption months has driven the growth of low/no alcohol beverages across beer, wine and spirits, experts note.

For those who look to January as a way to reduce alcohol intake, new research from consumer insights platform Veylinx suggests that abstinence events like “Dry January” are more than just a fad.

Research suggests that consumers are more eager to participate in Dry January than Sober October. With an increasing number of non-alcohol offerings, brands and retailers will need to analyze their strategies as this peak season approaches.

With the functional beverage space growing dramatically, experts note that consumer interest in botanicals and adaptogens is on the rise.

Parch Spirits Co. announced the launch of its first non-alcohol, blue weber agave-based canned cocktail: PARCH.

MARTINI & ROSSI, a brand of Bacardi Ltd., introduced a premium range of Non-Alcoholic Aperitivo. Meticulously developed with the highest quality craftsmanship, MARTINI & ROSSI master blenders have worked to create a full-flavored, Italian-style, dry spirit, inspired by the 150 years of MARTINI & ROSSI expertise in wine and herbs, the company says.

Crisp & Crude entered the beverage market with two collections of alcohol-free, ready-to-drink (RTD) canned cocktails: Hemp + Botanical Terpenes and Botanical Terpenes.

Greenbar Distillery expanded its foothold in non-alcohol ready-to-drink (RTD) canned cocktails with three new offerings: Earl Grey Bitters+Soda, UnGin+Tonic and UnRum+Cola. 

Brooklyn Brewery expanded its non-alcohol line with the introduction of Special Effects IPA, which it says has a full, hoppy flavor and tastes like a regular beer.

As part of its strategic entry into the non-alcohol beverage category, Molson Coors Beverage Co., Chicago, announces the launch of its newest product, HUZZAH Probiotic Seltzer, the first non-alcohol innovation from the company’s emerging growth division.