The present invention provides a method for improving 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 is: a method for improving froth retention of a non-alcohol beer-taste beverage, characterized in that 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, characterized in the use of raw materials having a high content of lysine, arginine, or tyrosine.
