Trends: High-Impact Drinks

Non-alcoholic drinks made a big splash last year. Go beyond with eye-catching, camera-worthy beverages that have unexpected flavors and sensory inducing ingredients.
  • Butterfly pea tea can give beverages (and foods like rice and noodles) a deep blue or purple hue. Try using it with lemonade, iced teas, and kombuchas.
  • Garnishes like buzz buttons and miracle berries tingle the tongue and alter your taste buds—giving customers reason to spread the word.
  • Functional foods are in demand. Introducing ingredients such as mushrooms, turmeric, collagen, charcoal, and spirulina to both cocktails and no-alcohol drinks adds to the wellness factor customers are seeking.