That means alcohol-free alternatives are generally a better option when they replace alcoholic drinks rather than being consumed on top of them. But “alcohol-free” does not automatically mean healthy.

What actually changes when the alcohol comes out?

Alcohol contributes a significant amount of energy to drinks – about seven calories per gram – so removing it often lowers the calorie content. But producers frequently need to compensate for the flavour, texture and “body” lost when alcohol disappears.

For alcohol-free beer and wine, producers generally take one of two approaches: making the drink normally and then removing the alcohol, or limiting alcohol formation during production from the start, using specialised yeasts or adjusted fermentation. Different producers argue strongly for different methods, particularly in beer, where flavour and aroma can be affected during alcohol removal.

Beer generally translates more successfully than wine. Alcohol-free beers can now come surprisingly close to their full-strength counterparts, particularly in lighter styles, while alcohol-free wine often struggles to recreate the body, texture and warmth that alcohol naturally provides.

Producers frequently add grape juice, tannins or flavour compounds to compensate, which can sometimes result in sweeter wines or longer ingredient lists. Still, for people wanting the ritual of pouring a glass of pinot noir or sauvignon blanc at dinner, many alcohol-free wines serve their purpose.

Alcohol-free spirits are different again. Rather than removing alcohol, many are built from scratch using botanical extracts, flavourings and carbonation to mimic drinks like gin or whisky.

The healthiest options? Often the least complicated

From a purely nutritional perspective, the best substitutes are usually the simplest.

“The best choice for your health and wallet is generally a naturally alcohol-free option such as a flavoured sparkling water with no added sugar,” says Lily Henderson, who is also a registered dietitian and spokeswoman for Dietitians NZ.

New Zealand supermarket brands such as Vista and Almighty fall into this category, offering something that still feels social or “special” without carrying the sugar load of many canned mocktails.

If the goal is to replicate the experience of drinking alcohol more closely, Henderson says alcohol-free spirits mixed with soda or sparkling water are often a better choice than pre-mixed cans because they tend to be lower in sugar.

Beer tends to come out best

Of the major alcohol-free categories, beer is generally the nutritional winner.

Alcohol-free beers are often lower in both calories and sugar than their alcoholic equivalents and, importantly, many retain a relatively simple ingredient list. While not all brands publish complete nutrition panels, they tend to compare favourably with RTDs and sweeter alcohol-free wines.

Wine is more variable. Sweeter styles can contain significant amounts of residual or added sugar, particularly where producers are trying to compensate for flavour changes after alcohol removal.

Then there are the booming canned mocktail and RTD categories – arguably the trickiest products in the aisle.

The sugar trap

“Alcohol-free mocktails and RTD cans tend to be the highest in sugar,” says Sekula.

Many contain between 5g and 15g of sugar per serve, often through syrups, fruit juice concentrates or added sweeteners designed to recreate the mouthfeel normally provided by alcohol.

That means some alcohol-free drinks end up nutritionally closer to fizzy drinks than wellness products – despite the branding.

“It’s important to remember that ‘alcohol-free’ does not automatically mean ‘lower calorie’,” Henderson says.

Terms like “low sugar”, “natural”, “organic” and “better for you” can create the impression a drink is healthier overall, even when the nutrition panel tells a different story.

What to look for on the label

One advantage of alcohol-free drinks is transparency. Unlike alcoholic beverages, which historically haven’t had to display nutrition panels, alcohol-free products usually include full ingredient and nutrition information.

That makes comparison easier.

Dietitians recommend checking:

RTDs and canned mocktails often contain the most additives because producers are trying to recreate complexity without alcohol. But the degree of processing varies widely between products.

Are they worth the money?

One of the biggest surprises for shoppers is price. Alcohol-free wines, spirits and RTDs are often nearly as expensive – or sometimes more expensive – than the alcoholic versions they imitate.

“Switching a standard alcoholic drink for an alcohol-free alternative can help to reduce your alcohol intake, but only if it replaces alcohol rather than being added on top,” says Henderson.

From a value perspective, sparkling water, soda with citrus, kombucha or homemade mocktails will almost always be cheaper.

But the appeal of alcohol-free alternatives isn’t just nutrition. Ritual and social inclusion matter too. For many people, having something adult-looking in a wine glass helps reduce alcohol intake more sustainably than simply drinking tap water while everyone else drinks pinot noir.

The bigger picture

There’s also a slightly more complicated public health question sitting behind the category.

Alcohol-free drinks still mimic alcohol in many ways. So, it’s important, says Henderson, to ”be aware that alcohol-free products produced by the alcohol industry can help normalise alcohol consumption through branding, availability and marketing”.

And despite the label, most “alcohol-free” drinks still contain trace amounts of alcohol – usually under 0.5% ABV – meaning they may not suit everyone, including some pregnant people or those taking certain medications.

Still, for many drinkers, they represent progress rather than perfection because the health gain is largely harm reduction, not intrinsic nutritional value.

With this in mind, the healthiest alcohol-free option may simply be the one that helps you drink less alcohol overall.

Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years.