The present invention provides a method for improving the froth retention of a non-alcohol beer-taste beverage, and a method for producing a non-alcohol beer-taste beverage having improved froth retention. The present invention relates to a method for improving the froth retention of a non-alcohol beer-taste beverage, wherein the lysine content is increased to 0.01 mM or more, the arginine content is increased to 0.01 mM or more, or the tyrosine content is increased to 0.05 mM or more in the final product and a method for producing a non-alcohol beer-taste beverage which uses a raw material having a high content of lysine, arginine or tyrosine.
