As the demand for low and no alcohol (NOLO) beverages continues to grow, so do the microbiological and food safety challenges associated with removing alcohol as a natural preservation hurdle. This masterclass explores the increased safety risks in NOLO products, key spoilage organisms and pathogen concerns, and the loss of traditional stability systems used in alcoholic beverages. Led by Dr. Sonja Lloyd (BC BTAC), this session will provide practical insights into mitigation strategies through process control, formulation, packaging, and regulatory considerations. Designed for beverage professionals, QA teams, product developers, and innovators, this masterclass offers applied knowledge to support safer, more stable, and technically sound beverage development.
