Sparkling and nitrogen-infused cold brew coffee launched in 2017. Expect more brands to launch sparkling coffees, and for nitrogen infusions to expand to other categories like juice, tea, and protein water.

Upcycled ingredients will be a focus for many brands this year. Cascara, made from the dried skins of the coffee cherry, first hit the mainstream market last summer, and it will continue to gain traction and more widespread appeal this year.

“Ugly produce” — fruits and veggies that would typically be disposed of for not meeting cosmetic standards – are in packaged food and beverage, and in restaurant dishes and cocktails.

Expect to see next-level certifications like Demeter Biodynamic®, a certification for products whose ingredients are produced on all-organic farms that are self-contained and self-sustaining.

Flavors inspired by culinary preparations like smoked, charred, toasted and roasted will be more prevalent.

Globally inspired flavors like masala, lemongrass, horchata and chili will be featured in products and on menus.

Indulgent flavors will become even more decadent, as we’ve seen through beverages like “freakshakes” (ultra-indulgent, overloaded milkshakes).

Floral flavors like lavender, elderflower and rose will flourish in restaurant dishes, pastries and beverages.

Striking superfood lattes offer a range of health benefits, but their colorful appearance is what has made them a staple on Instagram.

Instagram users are thinking pink – #PinkDrink has been used almost 291k times, and #MillennialPink (a light shade of pink) 28K times on Instagram. The Starbucks Pink Drink became so popular on social media that it went from a secret menu item to a permanent one offered by the global coffee chain.

Purple food and beverages are appearing in restaurants, cafes, grocery aisles, and on social feeds. #Purpledrink has nearly 51k posts on Instagram.