Consumers increasingly expect beverages to deliver more than refreshment. A new report from Oatly Group AB points to a clear shift toward functional botanicals, fermented profiles, and layered textures that are already appearing on café menus and in retail products. The findings draw from interviews with more than 200 baristas, café owners, mixologists, and other experts across 21 countries, along with supporting trend data. ([1])
Botanicals Move From Garnish to Core Ingredient
Herbs, spices, and plant-based elements are gaining prominence as wellness priorities shape drink development. Forty percent of the professionals surveyed identified herbs and botanicals as the leading taste trend for the near term. Ginger, hibiscus, and lavender appear frequently in both premium and mainstream offerings, often used to create distinctive flavor twists rather than simple accents.
Mark Webster of flavor manufacturer T. Hasegawa USA noted that these ingredients have expanded from high-end beverages into broader retail channels. The move reflects a broader interest in drinks that combine taste with perceived functional benefits, such as digestive support or calming effects. This approach gives menus a garden-inspired character without relying on traditional tea or coffee bases.
Fermented Options Expand the Savory Frontier
Fermentation emerged as another major thread, mentioned spontaneously by 56 percent of respondents. Beyond established kombucha, several traditional fermented drinks are gaining attention for their complex, sometimes briny profiles. Tepache, a pineapple-based Mexican beverage, kvass from northeastern Europe, and Turkish şalgam made from purple carrot brine each bring sour, salty, or umami notes that differ sharply from sweet or creamy standards.
These options appeal to drinkers looking for lower-alcohol or non-alcoholic alternatives that still offer depth. Industry observers expect the savory direction to persist, particularly as cafés seek ways to differentiate their offerings. The trend also aligns with retail demand for ready-to-drink products that feel distinctive rather than conventional.
Cafés Strengthen Their Role as Gathering Places
Alongside flavor changes, the report highlights how cafés are adapting to shifts in work and social patterns. Fifty-one percent of experts predicted that community and connection will become central to the future of these spaces. With remote work and digital tools reducing some traditional office interactions, venues are positioning themselves as hubs for shared interests, from specialist coffee groups to music-focused events.
The drink remains important, yet the experience around it now carries equal weight. This evolution affects both independent operators and larger chains as they design menus and environments that encourage longer visits and repeat engagement. Younger consumers in particular appear drawn to settings that combine beverage innovation with a sense of belonging.
Textures and Visual Appeal Broaden Drink Categories
Mouthfeel is receiving new attention, with 72 percent of beverage experts stating that texture now ranks alongside flavor in importance. Elements such as jelly, foam, chewy toppings, and layered constructions are appearing more often, especially on menus aimed at Gen Z audiences. Google searches for coffee jelly, for example, have risen sharply in the past year.
At the same time, ingredients like ube are appearing twice as often as classics such as the flat white or cappuccino. Its vibrant color and subtle earthy sweetness have helped it spread through social platforms, while refreshers, botanical sodas, and hojicha also gain ground. These developments signal that cafés and retail brands are moving beyond narrow coffee-and-tea frameworks to meet demand for variety and visual interest.
The patterns described in Oatly’s 2026 Future of Taste Report suggest that both café operators and product developers will continue testing botanical and fermented directions in the months ahead. Menus that incorporate these elements stand to meet consumer expectations for excitement and functionality while remaining grounded in recognizable plant-based flavors.
AI Disclaimer: This article was created with the assistance of AI tools and reviewed by a human editor.