What products contain alcohol?
The government allows up to 0.5% alcohol in beverages that are not labeled alcoholic. There are a couple reasons for this. You mentioned that you saw some fruit juice that has .1% alcohol. Whenever you have a sugar or starch exposed to air, Naturally occurring yeast in the air causes fermentation to begin. It won’t produce much alcohol if left refrigerated. If you were to leave it out and uncovered for a couple weeks, it would obviously spoil but it would produce much more alcohol. The other reason is natural carbonation. Before synthetic carbonation was invented, soft drinks were carbonated by slightly fermenting the beverage in a closed container. They did this because fermentation naturally produces carbon dioxide. The resulting beverage had a negligible amount of alcohol as a byproduct of fermentation.
