Coffee beverages are top of mind—especially as we enter fall, perhaps the unofficial peak of sipping on something special (pumpkin spice everything, anyone?).
However, there are key trends involved going beyond the season, and tapping into everything consumers are craving:
- For vegan and omnivore consumers alike, Oat Milk has risen to become top of mind—75% of consumers know this dairy alternative. With a thicker, creamier texture than nut milks, it can be used as a base for everything from specialty beverages to soups to baked goods. But where it reigns supreme? Coffee houses. Today, a whopping 18.3% of specialty iced coffees feature this ingredient.
- Cold Foam is a hero add-on to coffee menus everywhere. Increasingly seen as the finishing touch for iced coffees, teas and Specialty shakes, and smoothies. Cold foam has become a new hero giving these treats that little something extra.
- Delightfully frothy and irresistibly flavorful, incorporating this creamy layer elevates beverage menus to new heights. Cold foam has witnessed a remarkable 118%+ increase in one-year adoption rates3, catering to unique consumer cravings and limited-time offerings (LTOs). Cold brew menu introductions that showcase cold foam consistently outshine their counterparts in terms of “distinctiveness,” making them stand out among the competition.
- Finally, consumers are thirsty for this delicious addition: overall Plant-Based Options. Many traditional cold foams are made with dairy milk—so bringing these trends together with a dairy-free alternative promises to engage more consumers and make way for more orders.
The right solutions can even save labor, with ready-to-use formats that also leave room for mixing in colors, flavors or inclusions to customize to your specific consumer cravings. Additionally, offering a plant-based alternative gives the operator the ability for premium menu pricing to build the bottom line.
