{"id":1012529,"date":"2026-10-22T07:58:06","date_gmt":"2026-10-22T11:58:06","guid":{"rendered":"https:\/\/www.marketnewsdesk.com\/index.php\/the-end-of-the-flat-white-oatlys-future-of-taste-report-identifies-four-key-trends-shaping-cafe-menus\/"},"modified":"2026-10-22T07:58:06","modified_gmt":"2026-10-22T11:58:06","slug":"the-end-of-the-flat-white-oatlys-future-of-taste-report-identifies-four-key-trends-shaping-cafe-menus","status":"publish","type":"post","link":"https:\/\/www.marketnewsdesk.com\/index.php\/the-end-of-the-flat-white-oatlys-future-of-taste-report-identifies-four-key-trends-shaping-cafe-menus\/","title":{"rendered":"The End of the Flat White? Oatly\u2019s Future of Taste Report Identifies Four Key Trends Shaping Caf\u00e9 Menus"},"content":{"rendered":"
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\n The End of the Flat White? Oatly\u2019s Future of Taste Report Identifies Four Key Trends Shaping Caf\u00e9 Menus<\/b>\n <\/p>\n

MALM\u00d6, Sweden, October 22, 2026 (GLOBE NEWSWIRE) \u2013 Oatly Group AB (publ) (Nasdaq: OTLY) (\u201cOatly\u201d), the world\u2019s original and largest oat drink company, has published its second Future of Taste Report. It brings together more than 200 interviews with baristas, caf\u00e9 owners, mixologists and drinks experts across 21 countries, alongside quantitative trends data compiled by researchers CultureLab, to identify the trends expected to shape caf\u00e9 menus in the coming months.<\/p>\n

The report points to a potential overhaul of coffee menus on the horizon, with a growing interest in botanical and fermented ingredients, a boom in non-coffee and tea orders, and – with the rise of innovations like coffee jelly – \u201ctexture\u201d playing an increasingly starring role.<\/p>\n

Rowena Roos, Oatly Head of FADE said:<\/p>\n

\u201cThis year\u2019s Future of Taste<\/i> Report makes one thing very clear: people are expecting a lot more from their drinks. They want more excitement, more texture, and more functionality. From wellness drinks with real personality to global flavours, playful textures and caf\u00e9s at the core of actual human connection, menus are becoming far more expressive. It’s been exciting to hear how many creators see oat drink as a brilliant starting point for that creativity, allowing baristas and caf\u00e9 teams to build drinks people don\u2019t just order but remember.\u201d<\/p>\n

1.\u00a0\u00a0\u00a0THE PHARMAFICATION OF DRINKS:<\/b> Herbs, botanicals and fermented ingredients are moving further into everyday drinks, as caf\u00e9s borrow from wellness, nature and traditional food cultures. 40% of drinks professionals say herbs and botanicals will shape the future of flavour, making them the number one taste trend in the report. Ginger, hibiscus and lavender are among the ingredients gaining attention, while 56% of experts spontaneously mentioned fermentation. Alongside kombucha, drinks such as tepache, kvass and Turkish \u015falgam are starting to appear on the radar.<\/p>\n

\n

\n Olive Sour <\/b>\n <\/p>\n

\n Salty olives and brine mix with refreshing lemon and vegetable juice. Topped with an olive oil Oatly Barista Cold Foam.<\/i>\n <\/p>\n

\n \u201cI think we will see more ingredients connected to nature, fermentation and regionality: herbs, flowers, botanicals, tea, fermented fruits and local ingredients. People are becoming interested in flavours that tell a story.\u201d \u2014 Lara Sosna, Forkk Studio, Germany.<\/i>\n <\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a02.\u00a0\u00a0\u00a0THE GREAT CAF\u00c9 RECONNECTION:<\/b> With the rise of AI and at-home working, caf\u00e9s are taking on a bigger role as places to meet, spend time and find community. 51% of drinks experts say belonging, community or connection will be central to the future of caf\u00e9s. That could mean specialist coffee communities, matcha groups, music-led spaces or caf\u00e9s built around other shared interests. The drink still matters, but increasingly, so does what happens around it.<\/p>\n

\n Goji Mont Blanc<\/b>\n <\/p>\n

\n Iced filter with sweet and tangy goji berry syrup, topped with Oatly Barista Cold Foam. The classic format reinvented with a twist.<\/i>\n <\/p>\n

\n \u201cThe real value of a product isn\u2019t just what it does but its ability to create relationships between people.\u201d \u2014 Marco Purini, Coffee Industry Professional, Italy <\/i>\n <\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a03.\u00a0\u00a0\u00a0THE END OF THE FLAT WHITE? <\/b>Coffee and tea are no longer the only drinks competing for space on the caf\u00e9 menu. 82% of baristas and caf\u00e9 owners mentioned drinks that were neither tea nor coffee. Ube was mentioned twice as often as the flat white or cappuccino, while refreshers, botanical sodas, fermented drinks, hojicha, coconut and hibiscus are also finding their way onto menus. The result is a caf\u00e9 menu that looks increasingly different from the one we\u2019re used to.<\/p>\n

\n

\n Coconut Pandan Cloud<\/b>\n <\/p>\n

\n Coconut, espresso and orange blossom water meld together with the floral and coconutty notes of the pandan Oatly Cold Foam. Floral, bitter, creamy and very definitely not your usual latte.<\/i>\n <\/p>\n

\n \u201cWe sell more hydration drinks than any other drink now.\u201d \u2014 Flo Thomas, Batch Baby, London <\/i>\n <\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a04.\u00a0\u00a0\u00a0THE SQUISHY BOOM:<\/b> For many drinkers, flavour is only part of the appeal. Texture and appearance are becoming part of the order too. 72% of beverage experts say mouthfeel is becoming as important as flavour. Jelly, foam, fizz, chewy toppings, fruit pieces and layered drinks are all part of this shift. Looks matter too, with 37% of experts saying how a drink looks is integral to its appeal. Whilst, google searches for coffee jelly are up 90% year-on-year globally.<\/p>\n

\n

\n Pannoat Cotta Thai Tea<\/b>\n <\/p>\n

\n A thick slurpable pannoat cotta made with Oatly Barista Edition Coconut Flavour is the base of this texture rich beverage. Topped with a creamy Thai tea mix.<\/i>\n <\/p>\n

\n Nobody orders cold foam for the taste; they order it for the feeling. Texture has become its own language, separate from flavour.\u201d \u2014 Diego Mata, Nuwanda, Valencia <\/i>\n <\/p>\n

The findings build on Oatly\u2019s 2025 Future of Taste report, which correctly identified the rise of decaf, the proliferation of fiber-focused drinks and the staying power of matcha beyond a passing fad.<\/p>\n

\n Read the full report at: <\/b>oatly.com\/future-of-taste<\/p>\n

\n View Oatly\u2019s Lookbook \u2013 our take on upcoming trends and recipes – here:<\/b> oatly.com\/lookbook<\/p>\n

\n -Ends-<\/b>\n <\/p>\n

For more information or interview requests contact: Lucy Lamming, Head of Global Communications, lucy.lamming@oatly.com<\/a><\/p>\n

\n About Oatly<\/b>\n <\/p>\n

We are the world\u2019s original oat drink company. For over 30 years, we have exclusively focused on developing expertise around oats: a global power crop with inherent properties. Headquartered in Malm\u00f6, Sweden, the Oatly brand is available in more than 60 countries globally. As well as being dairy- and soy free, Oatly\u2019s fortified drinks benefit from the inherent goodness of oats and typically contain vitamins and minerals including calcium, riboflavin and vitamins B12 and D. They\u2019re low in salt and saturated fats \u2014 and best of all, they have a consistently lower climate impact than comparable cow\u2019s milk.[1] 2025 saw Oatly recognised as the world\u2019s first Climate Solutions food and beverage company.<\/p>\n

IG:@oatly
TT@oatly
LI Oatly<\/a><\/p>\n

* CultureLab Navigate Data 2026<\/p>\n

** 285 Baristas Interviewed across 21 countries<\/p>\n

\n Forward-Looking Statements<\/b>\n <\/p>\n

This communication contains forward-looking statements regarding our future business expectations and objectives, and our environmental, social and governance goals, within the meaning of the Private Securities Litigation Reform Act of 1995. All statements in this communication that do not relate exclusively to matters of historical fact should be considered forward-looking statements and such forward-looking statements involve risks, uncertainties, subjective judgment, and analysis that reflects our expectations. Actual results may differ materially from the results anticipated depending on a variety of important factors, including, but not limited to, the risks detailed in our filings with the U.S. Securities and Exchange Commission. Relatedly, there is no guarantee that we will achieve our environmental, social and governance goals, nor that such goals, whether or not those goals are met, will ultimately have a positive impact, either on particular environmental, social and governance matters or as a whole.<\/p>\n

In relation to the information and data contained in this communication, we are (wholly or in part) reliant on public sources of information and information provided by our suppliers and business partners. Further, our ability to verify such information (whether now, in the past, or in the future) may be limited by the integrity of the underlying data available at the relevant point in time and the status and evolution of global, supranational and national laws, guidelines, methodologies, best practices and regulations in relation to the tracking and provision of such data, and we may not update historical information for changes in our practices, approaches or methodology. Therefore, such information is provided on a reasonable efforts basis and is subject to change.<\/p>\n

Any forward-looking statements contained in this press release speak only as of the date hereof and accordingly undue reliance should not be placed on such statements. Oatly disclaims any obligation or undertaking to update or revise any forward-looking statements contained in this communication, whether as a result of new information, future events or otherwise, other than to the extent required by applicable law.<\/p>\n

Further, this press release may contain information that is not necessarily \u201cmaterial\u201d under federal securities law for U.S. Securities and Exchange Commission reporting purposes, but it is informed by various environmental, social and governance standards and frameworks and the interest of various stakeholders.<\/p>\n

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The End of the Flat White? Oatly\u2019s Future of Taste Report Identifies Four Key Trends Shaping Caf\u00e9 Menus MALM\u00d6, Sweden, October 22, 2026 (GLOBE NEWSWIRE) \u2013 Oatly Group AB (publ) (Nasdaq: OTLY) (\u201cOatly\u201d), the world\u2019s original and largest oat drink company, has published its second Future of Taste Report. It brings together more than 200 interviews with baristas, caf\u00e9 owners, mixologists and drinks experts across 21 countries, alongside quantitative trends data compiled by researchers CultureLab, to identify the trends expected to shape caf\u00e9 menus in the coming months. The report points to a potential overhaul of coffee menus on the horizon, with a growing interest in botanical and fermented ingredients, a boom in non-coffee and tea orders, and – with … <\/p>\n

Continue reading “The End of the Flat White? Oatly\u2019s Future of Taste Report Identifies Four Key Trends Shaping Caf\u00e9 Menus”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-1012529","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"\nThe End of the Flat White? 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