By: Michael Lojkutz, Director of Marketing
In this article, you will find:
Chai is everywhere, fruit flavors are popping, and tea is getting fizzy — drinks are way more than just coffee now.
Alt milks like oat, pistachio, and even fermented rice are taking over, alongside bold lemonades, refreshers, and energy drinks.
Retro flavors, wild combos (banana + coffee, anyone?), and social media-ready sips prove innovation is alive and well beyond the bean.
Shops Are Brewing Up More Than Coffee, that is clear after attending this year’s expo. Operators today are embracing more; menus have broadened, flavor exploration is booming, tea is gaining major momentum, chai has fully hit the mainstream — and energy drinks? They’re no longer just tucked away in the refrigerated case at the c-store.
Chai Is Everywhere (And It’s Delicious)
Chai was definitely having a moment and we saw a lot of chai pairing and chai latte twists. One of our favorites came from the Chobani booth: a banana bread latte that was surprisingly tasty. It’s definitely an idea worth filing away because banana bread anything = yes, please. Chobani also leaned fully into oat milk, showcasing exclusively that plant-based options across the board.
Another standout was Say When Beverages. They had six different chai styles but their oolong chai and extra-spicy “Grizzly” version were major highlights — less sweet, more complex, and totally on-trend.
Fruit Flavors Are Hitting Their Stride
Speaking of hitting trends, Oatly was on top of them, blending fruit flavors into coffee in creative ways. Shoutout to their blueberry muffin cold brew, peach mango chai (yup, chai again), and cocoa-nana oat milk. Pretty simple equation banana + coffee = trust us, it works.
1883 Maison Routin had four signature beverages that were a unique take on mixology and fruit flavors. We loved the raspberry and hibiscus tea combo, as well as their “Cowboy’s Thirst Quencher” which featured ginger beer, passion fruit syrup , spicy mango syrup, orange juice and cranberry juice. Unreal refreshment.
Another favorite flavor pairing was a hazelnut citrus latte, which was the best combination of nutty, zesty and sweet. Fruit in coffee is having its moment, and I am here for it.
Tea’s New Look: Sparkling and Bright
For a show with coffee in the title, there sure was a lot of tea. We loved the Genuine Tea Company booth and their sparkling hibiscus tea, one of three sparkling options they were sampling. Real fruit juice, no added sugar — just clean, refreshing flavor. Their approach feels right in step with what consumers are craving: real ingredients and fun, functional beverages.
Next-Gen Milks Are Coming Fast
Oat was the most prevalent “alt milk” but there was certainly room for others like pistachio. The most interesting was from Hacco who introduced their KOJI BARISTA , a fermented rice beverage, that was quite tasty. It is an allergen-free, gluten-free alt milk with an impressively smooth texture. It’s a great reminder that, while plant-based innovation may be slowing in other categories, it isn’t slowing down anytime soon on the beverage side.
Lemonades, Refreshers, and Energy Drinks Galore
We also noticed a big surge in lemonades, refreshers, and energy drink innovations. The new Monin Brilliance line stood out with bright, vivid concentrates that promised both flavor and a caffeinated boost. It was one among many offerings of its type. There’s clearly a huge opportunity in colorful, craveable, energizing beverages — especially when they double as social media eye-candy.
What’s Old Is New Again
Torani also brought the fun and whimsy to the show floor, featuring “throwback flavors” like black anisette and tamarindo, celebrating their 100-year anniversary. More proof that what’s old can absolutely be new again (as if we needed it).
Coffee supply and prices are set to soar in the coming years, and like in year’s past, people expect to get their caffeine fix without the increase price. Atamo Beanless Coffee (sounds crazy, right?) was showing some promising beverages. By mixing multiple ingredients (date pits, various spices, berries, and other amazing ingredients) and caffeine from other sources, you get a pretty tasty cup.
Bottom Line
Today’s consumers want bold flavors, clean ingredients, plant-based options, and drinks that offer both fun and function. Whether it’s a sparkling hibiscus tea, an allergen-free alt milk, or a banana bread chai latte, one thing’s for sure — innovation is brewing far beyond the bean.
At Leahy-IFP, we specialize high-acid aseptic beverage from concept to commercialization. If you’re interested in learning more about the latest beverage trends, just let us know; we’d be happy to discuss with you and your team. We hope to hear from you soon.