Oatly report reveals texture-driven non-coffee beverage trends
Oatly's Future of Taste report finds texture is now as important as flavor for drinks, with botanicals and Asian ingredients leading a café menu overhaul.
Texture is becoming as important as flavor in the future of café drinks, according to a new industry report. Oatly's Future of Taste report, launched at a London pop-up, is based on insights from over 200 baristas and drinks experts across 21 countries.
Seventy-two percent of those professionals said mouthfeel is now as crucial as a drink's taste. The appearance of a beverage is also integral to its appeal for 37% of interviewees. This shift is driving innovation beyond traditional coffee and tea, with 82% of baristas and café owners now mentioning non-coffee, non-tea drinks, a phenomenon termed the 'matcha effect'.
Emerging ingredients and fermentation trends
Ingredients from East and Southeast Asia are leading flavor innovation. The report's top five emerging ingredients all came from that region, with ube mentioned twice as often as flat white or cappuccino. Forty percent of experts identified herbs and botanicals as the top flavor trend, specifically naming ginger, hibiscus, and lavender.
Fermentation is another dominant force, mentioned unprompted in 56% of interviews. While kombucha leads this category, other traditional fermented drinks like Mexican tepache, Eastern European kvass, and Turkish şalgam are emerging on menus.
Texture innovation drives menu evolution
Texture-related terms saw a 9% increase in cultural impressions in the first half of 2026. More than a quarter of experts specifically named foaminess when discussing texture. Customers now choose between dairy and non-dairy options based on the desired texture for a particular drink. The growing interest is reflected in global Google searches for coffee jelly, which were up 90% year-on-year as of August 2026. The GLP-1 boom is also expected to fuel this trend, as people reducing food intake seek more interesting drinking experiences.
Future menu overhaul and business outlook
The 2026 report forecasts a significant overhaul of coffee shop menus, featuring botanical, fermented, and texture-focused drinks. This trend supports Oatly's own business evolution into a full-on beverage company. The oat milk pioneer achieved its first full year of profitability in 2025 and raised its revenue forecast for 2026 after reporting second-quarter revenue of $240.1 million.
Social connection remains central to the café experience. Fifty-one percent of respondents used terms like 'belonging', 'community', and 'connection' when discussing cafés. Many experts stated that AI automation should not replace human interaction at the counter, with people still wanting that personal staff connection.
Alongside the report, Oatly launched the fourth volume of its Look Book recipe series. It features texture innovations like olive oil cold foam, coconut panna cotta, and espresso-date paste in drinks such as an olive sour and a coconut pandan cloud.
