The four trends highlighted in its report Global Beverage Flavour Trends 2026 are set to shape the future of beverages.
Familiarity and novelty
Consumers are looking for beverages that balance between familiarity and novelty.
According to Innova almost half are driven to what they know while one in 4 consumers are open to new experiences.
Citrus flavours are particularly well-positioned to bridge this gap, the report said.
Innova also highlighted the recent rise of yuzu which demonstrates how consumers are looking for more nuance in the category with “exotic” types of citruses proving popular.
Furthermore, the growing interest in authentic ethnic flavours could drive the popularity of Southeast Asian citrus flavours such as kumquat, kalamansi, and kaffir lime leaves. The report also points to the potential popularity of Sumo citrus from Japan.
Lu Ann Williams, president and co-founder of Innova Market Insights, said: “Consumers want the comfort of what they know while staying curious about the new, and that tension is driving fresh interest in citrus. Yuzu captures that gap well:a quarter of consumers want to try it even though nearly a third have never heard of it.
“Meyer lemon follows the same pattern, which points to real room for premium citrus to grow as consumers discover these varieties.”
Root Vegetables as hot beverage trend
Hot drinks are also high on the list for experimentation, being reinvigorated by the demand for healthier alternatives to coffee, tea, and hot chocolate, the report said.
This is creating opportunities for root vegetable-based hot beverages that can deliver on both health and indulgence.
The report highlights Jerusalem artichoke, as a superfood with a “delicate, sweet, and nutty flavour” that is emerging in new product development, from teas to powders.
Meawhile, Ube, a purple-colored yam native to the Philippines, is also lending itself to indulgent beverage innovation while taro, already popular with bubble tea, is now expanding its reach further especially as it combines well with other flavours.
Additionally, turmeric and beet are other ingredients being leveraged for their colour.
The report said: “Hot drinks are likely to be reinvigorated by the rise of Instagrammable root-vegetable based matchas and lattes with vibrant shades, from purple to red, orange, and yellow that boast health claims.”
Fermented drinks
Non-alcoholic fermented beverages are continuing their growth trajectory, driven by both flavour and sober curiosity.
As wellness-driven drinking habits continue to expand, fermentation is viewed as a way to enhance the beverages health credentials, said Innova.
Kombucha remains at the forefront of complex flavours and adventurous profiles with botanicals, tea varieties, and fruit juices easily be incorporated into the beverage.
Young, sober-curious consumers are also drawn to kombucha for social occasions, pushing the boundaries of the beverage into cocktail and coffee-flavoured offerings that can serve as alcohol-free alternatives.
The report also highlights the emergence of water kefir, which offers an alternative to both dairy-based kefirs and kombucha.
Clean Label
Consumers are increasingly seeking products with shorter ingredient lists, where natural ingredients shine, according to Innova.
This is where clean label soft drinks can provide the convenience consumers are looking for without the compromise.
The report points to Australian brand, Simple Organic Sodas, which uses as few ingredients as possible and reduced sugar.
Meanwhile, Indian brand, Local Ferment Co, who is also on a mission to craft India’s cleanest beverages with zero preservatives.
This trend extends beyond the soft drink category into functional beverages, such as hydration sports drinks, as well as alcoholic beverages and ready-to-drink coffees.
Williams said: “Clean label is also sharpening into a demand for the shortest possible ingredient list, pushing brands to eliminate non-essential ingredients and let natural core flavours shine across all beverage categories.”
