THE PRESENT INVENTION PROVIDES A NEW MEANS FOR IMPROVING THE FOAM QUALITY, ESPECIALLY FOAM STABILITY, OF UNFERMENTED, NON-ALCOHOLIC BEER-TASTE BEVERAGES. SPECIFICALLY, THE AMOUNT OF MUGI-DERIVED EXTRACT COMPONENTS IN UNFERMENTED, NONALCOHOLIC BEER-TASTE BEVERAGES IS ADJUSTED TO LIE FROM 0.1 TO 2 WT% INCLUSIVE.