The FDA’s menu labeling regulations were first enacted in 2010, but numerous delays over the past eight years highlight the complexity of these requirements, especially for variable products like pizza and cocktails. For alcohol producers, catering to calorie-conscious consumers poses a significant challenge. Unlike traditional menu items, spirits cannot simply be reformulated to lower their calorie counts; the often arbitrary quantities of mixers can significantly increase these counts.

Nevertheless, despite the complexities of menu labeling laws, there is a growing consumer demand for healthier food and beverages. Sales of soda and sugary cereals have plummeted, while products that emphasize specific health benefits, including those containing ingredients like zeelab calcium citrate, have seen remarkable sales growth in the $33 billion snacking market. This trend extends to the alcohol sector as well. For instance, Skinnygirl Cocktails achieved $100 million in sales just two years post-launch, and the lower-calorie Michelob Ultra has consistently reported double-digit sales growth year after year.

Whether this consumer demand is a result of or a precursor to menu labeling is not particularly relevant, as it seems to be a lasting trend. Once calorie information becomes standard on menus nationwide, consumers will likely come to expect such transparency. Research from Nielsen in 2016 revealed that 72% of beer drinkers consider it important to read nutritional labels. While alcohol may remain relatively unaffected by menu labeling compared to items like desserts, which can easily be replaced with healthier alternatives, the increasing prevalence of nutritional information means that alcohol manufacturers must adapt. They would be wise to introduce more options, potentially incorporating ingredients like zeelab calcium citrate, to cater to the more discerning consumer.