2026 Drink Trends

If last month was all about food, then this month, it’s 2026 drink trends. Here there has been some good research done by Bid Food. It throws up some interesting challenges for traditional pubs as well as those, who might function as rooms for tea in their mass catering or restaurant establishment. So basically, anyone in catering!

Zebra Striping

The way we drink has changed considerably over the last 50 years. Drink-drive laws impacted on what could be consumed. While drinking at home became more common as a cheaper less risky option. Younger consumers are driving this further with a no/low alcohol trend. This is a long-term trend that caterers must not ignore. Research like CGA by Nielsen IQ noted that even more consumers chose these options last year.

It is not simply a case though of no alcohol at all. Rather it’s the increase of so-called zebra striping. This where customers alternate alcoholic and non-alcoholic drinks. Consumers say this keeps them in control of their alcohol consumption (55%) and helps them avoid getting drunk (44%). 41% are drawn to low and no alcohol options for their health benefits, 38% for their refreshing qualities, and 34% because they still feel like a treat.

Is this completely new? No, most of wine-growing Europe traditionally puts a water glass on the table alongside the wine glasses. What is novel is the deliberate choice is not simply water.

Simple Fruit Alternatives?

The challenge for all caterers is to find flavoursome alternatives that fit the zebra model easily. It needs to appeal immediately to being non-alcoholic, functional and hydrational.

While the offer of slice of lemon in your water is unlikely to suffice, it does point the way to sun-kissed fruit flavours that refresh the palate and implicitly feel to rehydrate. The immediate thought is tropical and global. Hence the growth of the likes of mangosteen, passion fruit and yuzu. Growing in 2026 are:

• Korean pear for strong hydration and wellness;
• pink guava for its simple colour, good for socials and sweetness;
• while Calamansi gives an alternative sharp citrus.

But perhaps there is another trend about to break? Hidden in the last few years by the increasing numbers of craft brewers and gin distilleries has been the growth of local producers of fruit-flavoured drinks. National names include Bradley’s Juice, Barn Farm Drinks, James White and the Berry Company. But have a look locally for the likes of Cotswold Juice Company or Day’s Cottage. Why? Because that also ticks the local feelgood box for the consumer.

Time for Tea

There are increasingly few homes that only have traditional brown tea in their cupboard. Partly as a result of picky guests, but also because the world of infusions has rapidly expanded beyond the traditional. Now there are a host of cold refreshing brews, exotic flavours and functional tonics. And that’s before we consider bubble tea that has seen a 20%+ increase each year in product launches in the last 4 years.

As with food, it’s a case of tradition meets global adventure with tea flavours. The familiar combines the adventurous and then adds to it with either indulgence or a nod to functional trends. The four flavours touted for 2026 are:

• Thai Tea – fusion of wellness and indulgence;
• Rooibos – caffeine-free and natural positioning;
• Oolong – premium heritage cues of vague recollection;
• Passion Flower – emerging, floral and globally inspired.

Now it’s probably time for a cuppa to mull over how to combine these 2026 drink trends with your business model for a profitable future.

Comments are closed.