In the current fierce competition in the beverage market, innovation has become the key for brands to break through. Consumer demand for drinks has moved beyond basic thirst quenching functions to more delicate tastes, unique flavors and personalized experiences. The beverage industry is constantly experimenting with new flavor combinations to meet the growing and diverse needs of consumers. From the use of spices to the fusion of flowers, to the rise of new Chinese flavors, the flavor field of drinks has shown unprecedented diversity. In particular, at the Beverage Exhibition, these innovative flavors of drinks were intensively displayed, providing a platform for brands to display innovative achievements and communicate industry trends.

Spice Blending: A new chapter in beverage creativity

In the highly competitive tea market, brands are innovating flavors by adding spices. Since the attention of ginger in 2021, cinnamon and citronella have also become the new favorites of tea. These spices are used all year round to add flavor to drinks. Popular spice drinks overseas such as Indian Masala tea have also influenced the domestic market, such as the mint co-branded drink of Lele Tea and the rattan pepper milk tea of Minqiang Tea Shop. However, choosing the right spice takes into account its compatibility with the drink and consumer acceptance, and brands should look for innovations in familiar varieties to build character.

Fragrance Surging: The new trend of drink flavor

Innova Market Insights predicts that in 2024, global food and beverage flavor innovation will be dominated by floral and plant-based flavors, especially in China, where consumers have high expectations for floral products. Floral fragrances are extremely popular in tea, baking and confectionery, such as Shanghai Auntie's lili Orchid fragrance and Starbucks' water lily latte. Bakery products such as Ka Wah's black date and rose cake are also popular. The field of new tea drinks tends to introduce seasonal floral limited drinks, such as spring cherry blossoms and autumn osmanthus flowers, highlighting the unique charm of flowers.

New Chinese: Trend and flavor go both ways

The New Chinese style has sparked a trend in the beverage industry, including bottled water, sparkling water and traditional tea drink innovation. The "vitality free water" series launched by the vitality forest emphasizes health and health, and the "care" series of good hope water highlights ancient ideas. Pepsi and rio Reao respectively launched "Too steam series" and "New Tipsy series", integrating Chinese elements. Tea Xiaokai brand innovates traditional tea drinks, Wahaha's "Taoyuan Tea" series emphasizes health and low sugar. Xiangpiaopiao Dahongpao Milk Tea and Hao Ma stewed loquat autumn pear Dew are both marketed by national fashion design and health preservation, retaining traditional flavors.

Conclusion

There is no end to innovation in the beverage industry. From the integration of spices to the rise of flowers, and then to the popularity of new Chinese style, all highlight the innovative vitality and broad prospects of the beverage industry. Spices add unique flavor and recognition to drinks, flowers lead the innovation trend of beverage flavor, and new Chinese style gives drinks richer cultural connotation and personalized experience.

However, the beverage industry is also facing new challenges. For example, in the application of spices, it is necessary to continuously explore new spice resources to solve the problems of unstable raw materials and high production costs; In the innovation of flowers, it is necessary to continuously explore new flowers and improve the differentiation competitiveness of products; In the development of new Chinese style, homogenization should be avoided, more creative combination points should be explored, and existing design thinking should be broken through.

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Source: Food and Beverage Innovation Research

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