Beverage Trends 2019
What beverages will consumers be drinking this year? If you are a foodservice professional looking to ramp up your 2019 beverage menu, here are some of the latest food-and-drink trends to follow.
Exciting, New Drinks in Demand
According to the experts, there has never been a more exciting time to be in the beverage industry. As beverages are fitting into consumers’ lives in more areas than ever before, innovation is on the rise in every segment of the market. Fresh, exciting, new drinks are in demand, driven by increased consumer interest in convenient, functional, healthy, nootropic (brain-boosting) drinks; non-alcoholic, gourmet, sour, and fruity drinks; as well as new hot and cold brew options. This coupled with innovations in the water industry make the beverage industry a force to be reckoned with. Moreover, expect to see a direct parallel between 2019 beverage selections and food industry trends, which are playing a role in what consumers are drinking.
Beverages with a Benefit
Demand for functional beverages are on the rise, with consumers thirsty for drinks that not only quench their thirst, but which offer some kind of health advantage as well. According to the research firm Mintel, this includes probiotic drinks that are good for your gut and that feature ‘superfood’ ingredients such as kava, maca, and mushrooms, as well as low-alcoholic and non-alcoholic drinks; drinks with anti-flammatory properties; and ‘adaptogenic’ beverages containing health-boosting herbs, such as medicinal mushrooms. These are increasingly found in drinks, teas, powders, and tinctures.
Convenience is another form of function in beverages, dramatically boosting sales of ready-to-drink options for consumers who are on-the-go, including students, professionals, millennials, and even stay-at-home moms in charge of carpools.
Americans are sweet on sour! Sour, tart, and tangy beverage tastes are also in demand, paralleling trends in the fermented food market. This means that you can expect to see sales of sour beers increase, as well as drinks such as kefir, kombucha, pickle juice, and drinks where vinegar is a featured ingredient. While none are yet enjoying the same popularity of trending kombucha, gaining appeal in 2019 are fermented/probiotic teas, fruit juices with chia seeds, apple cider, yogurt-based drinks, and other beverages endorsed by health-and-wellness experts. According to Technomic’s 2018 Beverage Report, other ‘sour’ options gaining foodservice menu traction are shrubs, various ciders, and tonics in flavors such as turmeric, ginger, charcoal, and ginseng.