The Spritz Has a New King The Hugo spritz — elderflower liqueur, prosecco, soda, and mint — is being declared the drink of summer 2026 by UK supermarkets and bars simultaneously. Waitrose Hugo spritz searches have quadrupled; St-Germain sales are up 30% year-on-year; Aldi has launched an RTD bottled version; Claridge's and Wetherspoons are both serving it. Created in South Tirol in 2005, the Hugo is sweeter, lower in alcohol, and more floral than Aperol spritz — positioning i

The World's Flavor Map Is Shrinking — and It's Delicious Kerry's 2026 Global Taste Charts confirm three major flavor forces: botanicals (dragon fruit, hibiscus, orange blossom) crossing from beverage into confectionery and alcohol; Korean and Mexican flavors (gochujang, bulgogi, birria, chiltepin) moving from emerging to mainstream in US meat, meals, and snacks; and the "swicy" combination continuing its evolution into hot honey and spicy mango applications across bakery and

Indulgent Consumption And Emotional Reward Are Reshaping Food And Beverage Behavior “Guilty consumption”  is emerging as a major behavioral shift in Japan, where consumers intentionally choose indulgent, high-calorie foods and drinks as a form of emotional reward. Instead of prioritizing health or restraint, this trend embraces excess—rich flavors, high sugar content, and sensory intensity—as part of the experience. This reflects a growing desire to escape daily stress throug

Why The Trend Is Emerging: Consumption Shifts From Pure Indulgence to Purposeful Enjoyment The rise of bone broth cocktails  signals a broader shift toward Functional Indulgence , where consumers seek products that deliver both pleasure and perceived benefits . Traditionally, indulgent categories like cocktails were associated with escape and enjoyment, while functional products were tied to health and utility. Today, these boundaries are dissolving. Ingredients like bone bro