2019 Flavor & Ingredient Trends

Posted: February 21, 2019
In: In the Media

Making predictions about the future of the beverage industry is a dangerous game. Trust us on this one; we do it every year for our January/February issue, and we’re about to put ourselves on the line again right now. As they have been for years, beverage consumers appear to be getting more careful and conscious about what they drink and why they are drinking it, which is bad news for some ingredients (see: sugar) and encouraging for others, particularly of the natural variety. For CBD, one of the most buzzed about ingredients of the past 12 months, it means the stage is set for it to develop into a major beverage category in the years ahead. For dairy milk, however, it might mean more steady declines as customers seek plant-based alternatives, and within that market, more sustainable products. Flavor preferences are changing too, with exotic citrus and bitters rising in popularity.

Read the full article on BevNet.

beverage, Beverage Industry, beverage trends, bevnet, trends 2019

Keep Reading:

How Are Shoppers Using AI to Choose Functional Beverages?

More shoppers now ask AI about their health before they reach the shelf. Here’s what that means for functional beverage brands, and how to earn trial when AI weighs in first.

Imbibe-Developed Beauty Hydration Slushie Featured in Food Ingredients First’s SupplySide Global 2026 Recap

Frozen formats add another layer of complexity to functional products, because cold serving temperatures can mute flavor and sweetness perception. A concept that tastes balanced at room temperature may fall flat once frozen.

Clear Protein Is Booming. Is Your Portfolio Keeping Up?

Considerations like format, processing, shelf life, and label constraints all influence how a solution performs in the final product. What works in one system may not translate directly to another.