Fastest-Growing Ingredients in Nonalcohol Beverages
Canadian operators are turning to versatile ingredients that can be used in a variety of interesting applications. Tapioca is the fastest-growing ingredient in nonalcohol beverages. These small boba pearls made from South American cassava root are popping up in many drinks. More traditional applications include boba in matcha, milk teas, smoothies and slushes. Newer applications include pairing boba and energy drinks or energy drink coffees.
Egg is also growing on menus in nonalcohol beverages. Egg whites are appearing in zero-proof cocktails, including mojitos and sours. Egg is also being menued in Vietnamese egg coffee varietals, which features an egg yolk and sweetened condensed milk mixture.
Lavender is popping up in a variety of nonalcohol drinks, including lattes and cold brews with lavender syrup, as well as being infused into lemonades and teas. Operators are also menuing kombucha with lavender. And, similar to egg, lavender is appearing in mocktails.
Brown sugar is another versatile ingredient experiencing growth in this category, typically showing up in coffees and milk teas, often alongside tapioca. Brown sugar is also popping up as a flavoured pearl option in citrus drinks, including mango slushes and orange juice.
Dragon fruit takes the last spot on this top five list, appearing mostly in smoothies and fruity mocktails. It’s also often being utilized in lemonades, for a tropical twist on the classic beverage.
