The trend of young people not drinking alcohol is "stark" and "widespread", according to Dr Linda Ng Fat, lead researcher at University Collefe London, She examined offical healthdate and found that 29% of 16 health date and found that 26% of 16 to 24-years-olds do not drink alcohol.
"More Millennials and Gen z's don't wish to drink alcohol but are looking for something a little more grown up than a can of Coke. Soft drinks with a light fizz orpetillant (slighlty sparkling) is the name of the game." - thefoodpeople 2018-19 Food and Drink Mega Trends
"Another key trend within drinks is non-alcoholic - these triples are coming into their own as the younger generation shun booze in favour of health. Reflecting shifting tastes as consumption, there's also a trend for bitter tashing drinks." - TUCO Global Food & Beverae Trends Report 2018
Healthy Options - We'll Drink To That
With increasing numbers of consumers looking at their consumptions of sugar and additives, it's no surprise that many teetotallers are looking for healthier and more sustatinable options.
Botanicals, such as elderflower and rose, herbal infusions and fruit juices tick these boxes, offering grown up flavour profiles to support sobriety.
62% of UK shoppers have not changed their consumption behaviour in any way since the introduction of the Soft Drinks Levy in April last year. Only one fifth claim they check sugar content on ackages according to the Sugar Tax Shopper survey, which compared results from respondents prior to the Levy coming into effect.
Under the levy, an extra cost of 18p per litre was introduced for drinks with 5g of sugar or more per 100mol, rising to 24p per litre for drinks with at least 8g of sugar per 100ml.
Take care of hydration
Good hydration is important for everyone and is a key concern in care homes, so it's important to offer a good range of drinks.
Neels Radia, national chair, National Association of Care Catering, explains:
"As we get older the water content in our bodes decreases and our thirst response is not so effective, making us more susceptible to dehydration. It's important to ensure residents have access to and are taking in the appropriate levels of fluid for their individual needs.
"providing a wide choice of drinks is also important. Talk to residents and dins out what they like to drink. If they can choose something they enjoy and that brings back fond memories, they are naturally more lilley to drink it! From water, soft drinks, juices and smoothies thrugh to flavouired teas, there's plenty of variety to encourage residents to keep hydrated.
"And, don't forget that food with high water content is also an effective way to keep hydrated, such as ice lollies, sorbets, jellies, salads and summer fruits.
As consumers focus more on gut health, probiotic drinks such as kombucha and kefir are coming into force.
Gina Geoghegan founder of Wild Fizz, explains: "kombucha is a natural sparkling soft drink made by fermented black or green tea. It is made by adding a colony of bacteria and yeast - called S.C.O.B.Y., an acronym for "Symbiotic Colony of Bacteria and yeast" - to sweet tea and allowing it to ferment over time. "Kombucha is widley acknowledged to aid relief in medical conditions, such as IBS, and is quickly becoming a popular alternative to carbonated and sugary fruit-based options."
The kombucha category is expected to grow 25% year on year to reach global value of $1.8billion by 2020.
As part of its identification of future beverage trends, Kerry Foodservice commissioned proprietary research to understand the evolution of beverage trends globally. The study shows that social sharing is now impacting the progression of beverage trends through menus, and these insights can help the industry identify future beverage trends.
Karl Buiks, VP of marketing, foodservice & strategic planning, Kerry Europe & Russia, comments: " Our research and analysis of social sharing has shown a number of elements are impacting the progression of beverage trends. In an era where consumers are constantly sharing their content with the world it is important that products is now more important than ever.
"consumers also expect added benefits from their drinks, they want beverages that deliver benefits beyond hydration, and caffeine or alcohol- free alternatives."
Following a surge in demand for low/no alcohol options. Woodstar has created an alternative to wine.
The blend is crafted using a combination of acai berries, French blackcurrants, blueberries and cherries, together with botanicals and hint of cocoa.
With an ABV of 1%, it provides caterers with an opportunity to support those reducing their alcohol consumptions, as well as leading a helathier lifestyle.
Such is the popularity of the alcohol free movement that bars without booze could be the future.
Leading the way is Redemption in London, an exciting venture lead by two female entrepreneurs. Catherine Salway and Andrea Waters. Their motto is 'spoil yourself without spoiling' and they bill themselves as London's healthiest restaurant, serving up vegan, sugar-free, and wheat-free food with an alcohol-free bar.