Flavour is at the core of beverage innovation. New flavour bursts drive trial and excitement in the category. Tracking the latest flavours trends on social media inspires seasonal promotions or limited editions. And collaborations help create unexpected combinations and intriguing fan favourites.
Ultimately, flavour is not just about taste: it’s a strategic tool for ensuring drinks are relevant to today’s consumers and can drive growth in any beverage category.
So what’s trending in 2026?
1) Flavour-maxxing
Today’s beverages are all about ‘flavour-forward’ experiences. It’s where flavour is the star of the show: and bold, powerful profiles are in demand. This is not a trend about subtlety: it’s about intense, clear flavors that are easy to identify.
That could mean a ginger beer with fiery heat; or yuzu where the sharp citrus profile cuts through the drink. It’s about a rich, sensory experience that goes above and beyond when it comes to delivering on expectations.
2) Newstalgia
Nostalgic flavors evoke memories of childhood or days gone by: often tied to specific eras, places or experiences.
Flavours such as cotton candy, root beer, cream soda, cola and sherbet lemon have all seen a comeback as consumers seek comfort in difficult times.
But what’s next? Expect nostalgia to step up a notch with an unexpected edge. Consumers want familiarity - but with a twist. Call it newstalgia or neo-nostalgia (as Nestle does): it’s about combining nostalgia with adventure.
While consumers are still craving comfort, it doesn’t mean they stop there, says Soumya Nair, global director of consumer research and insights at Kerry.
“Nostalgia as a theme has been more embedded this year with adventure, with comfort,” she said.
3) Fruit explosion
Fruity flavours will always reign in the beverage sphere, but 2026 could see fruits and berries spin off in new directions.
Hybrid flavours can create that excitement that consumers are looking for, notes beverage development company I.T.S.
“Crossbreed fruits blend familiarity with novelty: once confined to supermarket fruit aisles, hybrids are now moving rapidly into flavour development as brands look to capitalise on built-in intrigue.”
Look out for pineberry; tangelo; melon berry, boysenberry and more.
Meanwhile, hedgerow flavours tap into nostalgia and provenance: with forest berry flavors showing +32% CAGR in global product launches from 2021 to 2025.
Damson, sea buckthorn, wild strawberry and elderberry all fit the bill here.
4) Swangy, swalty, swavory and swour
First it was spicy, then it was swicy.
The sweet and spicy trend kicked beverage innovation up a notch with spicy margaritas, fiery tequila and spicy strawberry.
But 2026 takes this to the next level: with swangy (spicy, sweet and tangy), swalty (sweet and salty), swour (sweet and sour) and swavory (sweet and savoury).
And it’s not just about spicy flavours. This is just one part of a huge savoury shift: as beverages explore a much wider variety of flavour profiles.
In spirits and cocktails, in particular, chef-inspired drinks are drawing on these savoury tones.
“From Caprese cocktails to mushroom lattes, savory, bitter, briny, and umami profiles are driving innovation across beverage formats," reports syrup company, Monin. “Ingredients like miso, sesame, and pickle offer a sophisticated departure from the sweet and fruity status quo.”
5) Global exploration
Our love for travel and adventure shows no signs of abating. Exotic spins on citrus such as yuzu and calamansi have reached the mainstream; while Korean pear and lychee are also booming.
Japan has earned a high place in the affections of Gen Z, while other Asian cultures continue to inspire. Meanwhile, Mexican and Latin American cuisines continue to influence food and drinks, in both soft drinks (Mexican soda) and alcohol (tequila and cocktails).
Expect consumers to continue enjoying exploring authentic regional ingredients, particularly those that come from lesser-known destinations or that offer unusual and unexpected taste profiles.
6) Wellness
Functional beverages are booming. And with that comes flavours that match up with the promise of functional ingredients.
Think coconut to match with electrolytes; calming botanical notes to accompany relaxing ingredients such as L-theanine and ashwagandha; or classic herbs and plants such as mint or berries to accompany gut health drinks. The sharp notes of citrus, meanwhile, links well with energy and focus; while creamy profiles match protein-packed coffees or coffee creamers.
“With more functional beverage projects rolling in, we predict this ‘better for you’ front is only warming up,” say beverage developers Flavorman.
7) Earthy tones
Again tying in with wellness trends, earthy tones bring a new palette of flavours to today’s beverages.
Take matcha: a drink that’s grown beyond its health and wellness base into a mainstream superstar, with millennials flocking to the grassy green tea for both its unique flavour and dramatic colour. Or yerba mate, which shows promise as a rising alternative.
Meanwhile, rising profiles like pandan and Japanese shiso infuse layered notes to cold brews and cocktails, notes syrup company Monin.
But it’s not just about flavour. As consumers turn their back on artificial colours and ingredients, earthy tones reassure people that their products are natural and unadulterated.
