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Review of the innovation and diversification development of healthy beer
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Shu-Qi SUN1, 2, 3, Shi-Yang PENG1, 2, 3, Hai-Tao LIU4, Ying XIA5, Yan-Xia XIE1, 2, 3, Zi-Xi YANG1, 2, 3, He-Xin SHENG1, 2, 3, Yuan-Min ZHU1, 2, 3, *, Long-Jiang YU1, 2, 3, *
Journal of Food Safety & Quality | 2026, 17(4) : 157 - 166
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Journal of Food Safety & Quality | 2026, 17(4): 157-166
• Special Topic: Application of Fermentation Technology in Food •
Review of the innovation and diversification development of healthy beer
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Shu-Qi SUN1, 2, 3, Shi-Yang PENG1, 2, 3, Hai-Tao LIU4, Ying XIA5, Yan-Xia XIE1, 2, 3, Zi-Xi YANG1, 2, 3, He-Xin SHENG1, 2, 3, Yuan-Min ZHU1, 2, 3, *, Long-Jiang YU1, 2, 3, *
Affiliations
  • 1.College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
  • 2.Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China
  • 3.Hubei Engineering Research Center for Both Edible and Medicinal Resources, Wuhan 430074, China
  • 4.Wuhan Hanyang Institute of Scientific and Technological Innovation, Wuhan 430022, China
  • 5.Budweiser (Wuhan) Brewing Co., Ltd., Wuhan 430051, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251014008
Outline
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Beer, with its unique taste and rich cultural connotations, has become one of the most popular beverages worldwide. Against the backdrop of growing health consciousness and rapidly increasing demand for premium beverages, beers emphasizing health benefits are capturing the market at an unprecedented pace. Healthy beers build upon traditional beers by offering lower risks and enhanced functionalities, introducing various new products through ingredient improvements and process innovations. This review searched authoritative domestic and international databases including Engineering Village Compendex, Web of Science, PubMed and China National Knowledge Infrastructure, using keywords such as “beer” “healthy beer” and “functional beer”, covering papers published from 2015 to 2025. Selected of the literature according to screening criteria for the review. The study categorized healthy beers from the perspectives of functional positioning, ingrediented and processed innovation, explored their development potential under trends of high-quality and personalized consumption, and analyzed industry challenges and bottlenecked in taste balance, consumer misconceptions and market regulations. The review also discussed future development directions to provide theoretical support for the transformation and upgrading of the beer industry and to promote the broad application of healthy beer in the food sector.

taste  /  healthy beer  /  functional positioning  /  ingredient and process innovation
孙书棋, 彭世洋, 刘海涛, 夏颖, 谢燕霞, 杨子玺, 绳贺心, 朱圆敏, 余龙江. 健康啤酒的创新及多元化发展研究综述. 食品安全质量检测学报, 2026 , 17 (4) : 157 -166 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251014008
Shu-Qi SUN, Shi-Yang PENG, Hai-Tao LIU, Ying XIA, Yan-Xia XIE, Zi-Xi YANG, He-Xin SHENG, Yuan-Min ZHU, Long-Jiang YU. Review of the innovation and diversification development of healthy beer[J]. Journal of Food Safety & Quality, 2026 , 17 (4) : 157 -166 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251014008
Year 2026 volume 17 Issue 4
7
1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251014008
  • Receive Date:2025-10-14
  • Online Date:2026-11-05
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  • Received:2025-10-14
Funding
Affiliations
    1.College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
    2.Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China
    3.Hubei Engineering Research Center for Both Edible and Medicinal Resources, Wuhan 430074, China
    4.Wuhan Hanyang Institute of Scientific and Technological Innovation, Wuhan 430022, China
    5.Budweiser (Wuhan) Brewing Co., Ltd., Wuhan 430051, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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