Oatly report identifies botanical and fermented trends in café menus

Oatly has released its second Future of Taste report, detailing shifts in beverage preferences based on interviews with over 200 industry experts across 21 countries. The findings suggest a significant move toward more expressive and functional drink menus.

Key trends include the rise of botanicals and herbs, such as ginger, hibiscus, and lavender, which 40 percent of surveyed professionals identified as a leading taste trend. Additionally, fermentation is gaining traction, with 56 percent of experts noting its importance. This includes interest in traditional drinks like tepache, kvass, and Turkish şalgam, which offer complex, savory, or umami profiles.

The report also highlights a growing demand for diverse textures, such as coffee jelly, and an increase in non-coffee and tea orders as consumers seek more excitement and functionality in their beverages.