Whether due to the use of animal-derived fining agents like isinglass, or egg whites and milk to enhance creamy mouthfeel, many of the world’s favourite tipples are unsuitable for vegans. This has spurred players in the alcohol industry to address this gap in the market, leading to the creation of a range of plant-based solutions, from vegan-friendly processing aids to high-quality end products. The Plant Base explores.

While many consumers’ favourite alcoholic drinks may seem vegetarian- and vegan-friendly – made with plant-based ingredients like fermented grapes for wine or yeast and barley for beer – their processing methods often involve the use of animal-derived ingredients.

It can be unclear whether these ingredients have been used if not listed on the final product, making the market a particularly murky area for vegan consumers to navigate. Common culprits include gelatine, a protein made from animal bones, skin and cartilage; isinglass, derived from the swim bladders of fish; chitosan, a fibre commonly sourced from crustacean shells; and milk and egg proteins like casein and ovalbumin.

Amid increasing demand for vegan-friendly products across numerous food and beverage categories, many businesses are looking to adjust their manufacturing methods to eliminate animal-derived ingredients, striving to make their products inclusive and address evolving dietary preferences. This calls for the development of alternative solutions to meet these requirements.

Global ingredients giant Kerry introduced two new plant-based processing aids last year – BioFine Eco and FermCap Eco – designed to enhance beer quality, improve process efficiency and reduce brewing costs. These plant-derived solutions are part of Kerry’s wider, recently introduced ‘Eco’ range of sustainable brewing solutions, aimed at helping brewers create ‘consumer-friendly’ beers while minimising environmental impact.

Biofine Eco improves beer clarification by reducing haze and enhancing quality, while FermCap Eco is a foam control product that optimises process efficiency by increasing fermenter capacity, improving hop utilisation and eliminating over-foaming and beer waste.

In another innovation, Chinova Bioworks – a Canadian food-tech start-up developing

sustainable food and beverage solutions from white button mushrooms – has produced a chitosan fining agent derived from fungi, rather than crustaceans.

David Brown, co-founder and COO at Chinova Bioworks, explained: “Chitosan, a naturally

occurring polymer, can be sourced from crab and shrimp shells, although this process is typically highly polluting. In contrast, Chinova’s mushroom-extracted chitosan offers a significantly more sustainable and renewable alternative to these traditional animal-based fining agents, providing a cleaner and more environmentally friendly solution for beverage producers.”

Brown noted that the company observed significant demand for natural, animal-free fining and clarifying agents that are capable of efficiently removing sediment and particulate matter from alcoholic beverages such as beer and cider, as well as soft drinks like juice, tea and coffee, without altering their flavour. In response, it introduced ‘MycoKleer’ last summer.

“MycoKleer is used in a lot of ciders and wines as a very effective rapid fining ingredient,” Brown told The Plant Base. “It can quickly bind to pectin, pulp, tannins and polyphenols and cause them to settle. This allows cider and wine producers to be able to save energy and costs compared to filtration. MycoKleer is also used in beers to remove hazy or spent yeast after fermentation.”

The solution’s rapid beverage clarification is powered by the natural cationic (positive) charge of its fibre, which allows it to electrostatically bind with anionic (negative) compounds. This causes them to precipitate out of the liquid.

“We’ve developed a sustainable extraction method to ensure this fibre performs optimally across a wide variety of beverages,” Brown added. “Alcohol and beverage producers can use MycoKleer not only as a 1-for-1 replacement for synthetic or animal-derived ingredients, but also can use it to increase their production volumes and reduce costs.”

This is because, according to the company, MycoKleer can form an improved, more rapid compaction of sedimented particles, allowing alcoholic beverage producers to get more out of each batch and process batches faster.

“Compared to isinglass or gelatine, MycoKleer is twice as effective without all of the negative taste, health, and environmental impacts,” Brown continued. “For years, the beverage industry has sought more sustainable and effective ingredients, yet workable solutions have been limited, until now.”

He said the industry’s reception to MycoKleer has been “overwhelmingly positive,” with the company partnering with beverage producers of all sizes including “some of the world’s largest,” to demonstrate the solution’s benefits.

Rethinking wine

Research from market insights firm GlobalData indicates that younger consumers, particularly from Gen Z and millennial groups, are driving demand for vegan-friendly alcoholic beverages.

These groups are also fuelling interest in low- and no-alcohol options, adopting a more mindful approach to drinking with a focus on wellness benefits as the ‘sober curious’ movement – a term coined by author Ruby Warrington – gains traction.

R A S Wines, a winemaker based in the US, emphasises an eco-conscious approach, offering a range of lower-alcohol and vegan-friendly wines made from locally sourced ingredients.

Joe Appel, the company’s co-founder, said: “Our wines are distinctive in that we focus on a fruit that is unique in the world: Maine wild blueberries, which are very different from ordinary blueberries. They are high in acidity, very small physically and therefore offer an intensity of flavour and skin-to-juice ratio that’s impossible to duplicate. These characteristics make them ideally suited for sparkling wine.”

The blueberries are relatively low in sugar development, due to Maine’s cold climate, lending to the wines’ lower-alcohol status once fully fermented, Appel explained – around 7-8% ABV, while offering an “intensely savoury” flavour.

“We are committed to gentle, natural fermentations, and although we sometimes filter our wines we don’t fine them, so we have no need for animal-derived products,” Appel enthused.

Alongside its sparkling wine portfolio, the company offers a fortified and aromatised wine, A7 Americano, which is lightly sweetened. While the first batch was sweetened with honey, requests from the vegan community prompted the company to produce all subsequent batches with a low addition of organic cane sugar instead.

Ethical considerations are at the core of the company’s approach; Appel noted R A S Wines’ commitment to responsible sourcing, sustainable agriculture and fair worker treatment.

“Our products are geared toward those who care,” he said. “Our wines come from a fruit

that is indigenous and unique to our region of the planet, and that fruit is tended and harvested by the indigenous people of this region (Passamaquoddy tribe of Native Americans), whom we pay a rate higher than what they can get on the commodity market.”

“Farming intrusions, such as chemical fertilisers, fungicides and pesticides, are kept to an absolute minimum, in part because this fruit has grown here on its own for 11,000 years and so it doesn’t need heavy impacts to survive.”

While Appel noted the diversity of consumer groups today – many of whom may not share the same values – he pointed out that beverage consciousness has historically followed food consciousness. As more individuals consider vegan diets, people’s beverage priorities are likely to continue evolving.

Cream of the crop

The inclusion of animal-based ingredients is particularly evident in the creamy liqueurs

category. These beverages typically contain dairy-based cream mixed with spirits and a range of additional ingredients for sweetening and flavour.

While some traditional brands have developed vegan-friendly versions of their offerings – such as Diageo’s almond-based Baileys and Distell’s coconut-based Amarula – smaller brands have noted the opportunity to provide more variety within this space.

UK-based Panther M*lk tapped into this demand by offering a plant-based and heathier alternative to traditional cream-based liqueurs, using oat milk in its formulation alongside a ‘secret blend’ of spirits.

Prerna Menon, head of brand at Panther M*lk, explained that its offering – described as the “world’s first premium, ready-to-drink oat milk cocktail” – contains 5.5 times less saturated fat compared to dairy-based cream liqueurs, offering a lighter option as well as one that appeals to the growing demand for vegan and sustainable beverages.

“Our flavour development was inspired by the original Spanish 1920s cocktail, ‘Leche de

Pantera’. We aimed to capture the essence of this classic while making it accessible to modern, health-conscious consumers,” Menon said. “The result is four flavours – Crema, Rosa, Café and Menta – that offer a balance of richness and indulgence, with oat milk providing a creamy base. Each flavour combines distinctive notes like vanilla caramel, strawberries, roasted coffee and peppermint, ensuring variety while keeping the product lighter and lower in saturated fats.”

Also in the UK, Cremaura Tequila offers a tequila-based range, opting for coconut milk in its recipes to offer a smooth and creamy mouthfeel.

Dav Bal, the brand’s founder, told The Plant Base: “Cremaura Tequila addresses a significant gap in the market by offering a dairy-free cream liqueur that maintains a rich flavour profile without compromising on quality. As the demand for vegan, plant-based and allergen-friendly products continues to rise, our liqueur caters to those who seek indulgent beverages without the presence of dairy.”

The brand’s blend of vegan coconut cream and flavourings helps to create a rich line of beverages with a texture typical of a traditional cream liqueur, available in coffee, rose, orange and chocolate flavours.

“Our approach to flavour development began with extensive market sampling to understand consumer preferences and identify gaps in existing offerings,” Bal explained. “We focused on creating flavours that resonate with our target audience while ensuring they are exciting and innovative. Seasonal flavour changes are inspired by the idea of freshness and variety, allowing us to offer unique tastes that reflect the time of year and enhance the drinking experience.”

The company places inclusivity and sustainability at its core, Bal continued, emphasising that the product is both plant-based and free from common allergens, aiming to provide an option that everyone can enjoy.

"I believe the vegan alcohol category will continue to grow rapidly as consumers

become increasingly conscious of their dietary choices and the environmental impact of their purchases,” he concluded. “The rise in veganism, combined with a broader shift towards plant-based living, will drive innovation and demand for vegan-friendly options in the alcohol market. We anticipate more brands will emerge to meet this demand, further diversifying the landscape and making it easier for consumers to find delicious vegan alternatives.”