Despite the existence of some consumer protection legislation that mandates the declaration of alcohol content in food products when it reaches a certain threshold, current regulations appear insufficient to fully protect consumers from the consequences of excessive consumption of these products. The marketing of non-alcoholic drinks has increased significantly in the last decade leading to increased consumption, especially among schoolchildren, adolescents and pregnant or lactating women. This paper presents recent studies examining the presence and effects of ethanol in a range of foods, including baked goods, fermented beverages such as kombucha, and condiments such as soy sauce. The ethanol content in these products varies widely and can have unintended consequences, particularly for children, pregnant women, individuals with alcohol use disorders, and people with certain health conditions. In addition, the labelling and classification of low-alcohol or non-alcoholic beverages remains challenging, as definitions and regulations vary significantly across regions. Understanding the complex interrelationships surrounding ethanol in food is crucial for informed consumer decisions and the development of evidence-based health policy.