{"id":47175,"date":"2026-10-24T01:38:00","date_gmt":"2026-10-24T01:38:00","guid":{"rendered":"https:\/\/this-is-vegan.com\/?p=47175"},"modified":"2026-10-24T02:35:17","modified_gmt":"2026-10-24T02:35:17","slug":"cafe-drink-trends","status":"publish","type":"post","link":"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/","title":{"rendered":"Caf\u00e9 trends: jelly, herbs and ube instead of flat white?"},"content":{"rendered":"<p><strong>What will we be drinking in caf\u00e9s over the next few years? Oatly asked over 200 baristas, caf\u00e9 owners and drinks professionals from 21 countries. The result is its second \u201cFuture of Taste Report\u201d. It sees herbs, fermented drinks, drinks without coffee and above all texture on the rise, all the way to coffee jelly. We looked at the report and explain where animal ingredients hide in the new trends. Plus: three vegan recipes from Oatly\u2019s new lookbook.<\/strong><\/p>\n<div class=\"tiv-quick-answer\" style=\"background:#f2f9f6;border-left:4px solid #29a579;padding:22px 26px;margin:30px 0;border-radius:8px;\">\n<p style=\"margin:0 0 10px;font-weight:700;color:#0a4a4a;font-size:1.05em;\">In short<\/p>\n<ul style=\"margin:0;padding-left:20px;line-height:1.8;\">\n<li><strong>Herbs and fermentation:<\/strong> 40% of respondents named herbs and botanicals the top flavour trend, 56% brought up fermentation unprompted<\/li>\n<li><strong>The caf\u00e9 as a meeting place:<\/strong> 51% named community and connection as the future of caf\u00e9s<\/li>\n<li><strong>Beyond coffee:<\/strong> 82% of baristas mentioned drinks that are neither coffee nor tea<\/li>\n<li><strong>Texture:<\/strong> 72% say mouthfeel is becoming almost as important as taste<\/li>\n<li><strong>Vegan check:<\/strong> collagen and gelatine jelly come from animals, agar and plant milks are the alternatives<\/li>\n<\/ul>\n<\/div>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Where the numbers come from<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>Oatly published the <a href=\"https:\/\/www.oatly.com\/things-we-do\/initiatives\/future-of-taste-vol-2\" target=\"_blank\" rel=\"noopener\">Future of Taste Report<\/a> on 23 October 2026. It is based on over 200 interviews with people from the caf\u00e9 and bar scene in 21 countries, plus data from the trend research firm CultureLab on things like online articles and Google searches.<\/p>\n<p>The report still needs some context. It is published by a company that sells oat drinks, so it is not an independent study. The percentages reflect how often interviewees raised a topic. They are not representative of all caf\u00e9s or of what customers actually order. As a snapshot of the scene, the report is still worth a look.<\/p>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Trend 1: herbs, flowers and fermentation<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>Oatly calls this trend the \u201cpharmafication\u201d of drinks: caf\u00e9s drawing on herbalism, traditional medicine and wellness. For 40% of respondents, herbs and botanicals will shape the flavours of tomorrow. The most frequently named were ginger, cinnamon, cardamom, turmeric, hibiscus and lavender.<\/p>\n<p>More than half (56%) talked about fermentation without being asked. Alongside kombucha, menus increasingly feature tepache made from fermented pineapple, the Eastern European bread drink kvass and Turkish \u015falgam, a fermented black carrot juice. As an example from Berlin, the report cites the salt-fermented plum soda by Hoa Tran Nhat at the caf\u00e9 Antibarist.<\/p>\n<p>Whether these ingredients actually do anything for your health in a drink is not something the report examines. It describes what caf\u00e9s serve and what customers ask for. Order a \u201cwellness drink\u201d and what you mainly get is an interesting drink.<\/p>\n<figure class=\"wp-block-image size-large\" style=\"margin:28px 0\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"A green drink with white foam in a stemmed glass against a light grey background | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-olive-sour.jpg\" alt=\"A green drink with white foam in a stemmed glass against a light grey background\" loading=\"lazy\" style=\"width:100%;max-width:520px;height:auto;border-radius:10px;display:block;margin:0 auto\"\/><figcaption style=\"font-size:.85em;color:#555;margin-top:8px;text-align:center\">The \u201cOlive Sour\u201d from Oatly\u2019s lookbook represents the herbs and botanicals trend. Photo: Oatly<\/figcaption><\/figure>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Trend 2: the caf\u00e9 as a meeting place<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>Remote work and digital jobs are making caf\u00e9s more important again as places to be around people. 51% of respondents talked about belonging, community and real connection. The report mentions matcha groups, coffee communities and caf\u00e9s built around music or shared hobbies. \u201cI don\u2019t think that coffee can change the world, but the conversations that start with coffee can,\u201d says Nguyen Hoang Long of the Berlin caf\u00e9 Twogather.<\/p>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Trend 3: beyond coffee and tea<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>82% of the baristas and caf\u00e9 owners interviewed mentioned drinks that are neither coffee nor tea. Ube, a purple yam from the Philippines, came up twice as often as flat white or cappuccino. Add to that refreshers, botanical sodas, the roasted green tea hojicha and drinks with coconut or hibiscus. According to Oatly, the five most mentioned emerging ingredients all came from East or Southeast Asia.<\/p>\n<p>One list stands out: the so-called functional ingredients respondents often brought up. Protein, fibre, collagen, mushrooms, creatine, electrolytes and adaptogens. At least one of them is not vegan, more on that below.<\/p>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Trend 4: texture takes centre stage<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>72% of respondents say mouthfeel is becoming almost as important as taste. Foams, jellies, fizz, chewy toppings, fruit pieces and layered drinks are in demand. Looks matter too: 37% consider appearance a key part of a drink\u2019s appeal. Coffee jelly, a coffee gel popular in Japan, shows the trend most clearly. According to the report, Google searches for it are up 90% year on year worldwide. \u201cNobody orders cold foam for the taste, but for the feeling,\u201d says Diego Mata of the caf\u00e9 Nuwanda in Valencia.<\/p>\n<figure class=\"wp-block-image size-large\" style=\"margin:28px 0\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"A drink in three layers of white, yellow and chocolate brown in a glass | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-mango-choc-cloud.jpg\" alt=\"A drink in three layers of white, yellow and chocolate brown in a glass\" loading=\"lazy\" style=\"width:100%;max-width:520px;height:auto;border-radius:10px;display:block;margin:0 auto\"\/><figcaption style=\"font-size:.85em;color:#555;margin-top:8px;text-align:center\">Layers and foam: the \u201cMango Choc Cloud\u201d is also about looks. Photo: Oatly<\/figcaption><\/figure>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Vegan check: where animals hide in the trends<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>If you\u2019re vegan, some of the new caf\u00e9 trends deserve a closer look:<\/p>\n<ul>\n<li><strong>Collagen<\/strong> is made from the skin, bones and cartilage of cattle, pigs or fish. A \u201ccollagen latte\u201d in a caf\u00e9 is almost always animal-derived. Products labelled \u201cvegan collagen\u201d usually contain no collagen at all, just other plant ingredients. Only a few companies make real animal-free collagen through fermentation so far.<\/li>\n<li><strong>Jelly<\/strong> is traditionally made with gelatine, also from animal skin and bones. Agar, made from seaweed, is the vegan option. It\u2019s worth asking, since menus rarely say.<\/li>\n<li><strong>Cold foam and other foams<\/strong> are often made with cow\u2019s milk or cream. Many caf\u00e9s now also offer them with plant milk.<\/li>\n<li><strong>Botanical drinks<\/strong> are often sweetened with honey. Agave or sugar syrup are the vegan alternatives.<\/li>\n<li><strong>Protein powder<\/strong> in functional drinks is often whey. Pea or soy protein is plant-based.<\/li>\n<\/ul>\n<div class=\"tiv-nutri-ad\" style=\"display: flex; gap: 20px; align-items: center; flex-wrap: wrap; background: #0a4a4a; border-radius: 18px; padding: 20px 24px; margin: 34px 0; color: #fff;\">\n<img decoding=\"async\" style=\"width: 130px; height: 130px; object-fit: contain; flex: 0 0 auto; background: #fff; border-radius: 12px;\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/nutri-plus-vegan-collagen-formation-support.jpg\" alt=\"nutri+ Vegan Collagen Formation Support powder in an orange pouch\" width=\"160\" height=\"160\" \/><\/p>\n<div style=\"flex: 1 1 260px;\">\n<p style=\"margin: 0 0 4px; font-size: .75em; letter-spacing: .14em; text-transform: uppercase; color: #8fd3b8; font-weight: bold;\">Ad \u00b7 nutri+<\/p>\n<p style=\"margin: 0 0 6px; font-family: 'Playfair Display',Georgia,serif; font-size: 1.3em; font-weight: bold; color: #fff; line-height: 1.25;\">The collagen trend without animals: Vegan Collagen by nutri+<\/p>\n<p style=\"margin: 0 0 12px; line-height: 1.55; color: #dff0e8;\">Instead of collagen from slaughterhouse by-products, this powder contains the amino acids glycine, proline and lysine that the body uses to build its own collagen, plus vitamin C. Vitamin C contributes to normal collagen formation for the normal function of skin. The amino acids are made by fermentation or synthetically. We have not tested the product.<\/p>\n<p><a style=\"display: inline-block; background: #29a579; color: #fff; padding: 10px 20px; border-radius: 999px; font-weight: bold; text-decoration: none;\" href=\"https:\/\/www.awin1.com\/cread.php?awinmid=31617&amp;awinaffid=582755&amp;ued=https%3A%2F%2Fwww.nutri-plus.de%2Fvegan-collagen-formation-support-pulver-juicy-orange%2Fx001y9x6s7\" target=\"_blank\" rel=\"sponsored nofollow noopener\">View Vegan Collagen at nutri+<\/a>\n<\/div>\n<\/div>\n<p>The recipes in Oatly\u2019s lookbook, on the other hand, are all vegan. Where butter appears, it explicitly says vegan butter, and sweetening comes from sugar, agave or panela. For recipes with chocolate, make sure you use a vegan one.<\/p>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">Three lookbook recipes to try<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>Alongside the report, Oatly released its fourth <a href=\"https:\/\/www.oatly.com\/es-es\/recipes\/look-book-vol-4\" target=\"_blank\" rel=\"noopener\">lookbook<\/a> of signature drinks for autumn and winter. Three of them work well at home.<\/p>\n<h3 style=\"color:#106050\">Saffron and orange shaken espresso<\/h3>\n<p><strong>For the saffron syrup (about 7 portions):<\/strong> 0.1 g saffron, 100 ml water, 75 g sugar<br \/><strong>For the drink:<\/strong> 1 double espresso, 25 ml orange juice, 1 small pinch ground clove, 100 g ice, 150 ml barista oat drink<\/p>\n<ol>\n<li>Grind the saffron in a mortar, add an ice cube and let it melt.<\/li>\n<li>Bring sugar and water to the boil until the sugar dissolves. Stir in the saffron water, take off the heat and chill.<\/li>\n<li>Add espresso, orange juice, clove, 20 ml saffron syrup and ice to a shaker and shake for 10 to 20 seconds.<\/li>\n<li>Pour into a glass and top with the oat drink.<\/li>\n<\/ol>\n<p>Oatly recommends a natural-process Brazilian coffee with low acidity.<\/p>\n<figure class=\"wp-block-image size-large\" style=\"margin:28px 0\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"A shaken espresso with orange and saffron topped with light brown foam in a glass | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-safran-orangen-espresso.jpg\" alt=\"A shaken espresso with orange and saffron topped with light brown foam in a glass\" loading=\"lazy\" style=\"width:100%;max-width:480px;height:auto;border-radius:10px;display:block;margin:0 auto\"\/><figcaption style=\"font-size:.85em;color:#555;margin-top:8px;text-align:center\">Saffron and orange shaken espresso. Photo: Oatly<\/figcaption><\/figure>\n<h3 style=\"color:#106050\">Jujube matcha<\/h3>\n<p><strong>For the jujube date syrup (about 10 portions):<\/strong> 25 g pitted jujubes, 200 ml hot water, 100 g rock sugar or white sugar, 1 pinch salt, 1 g Chinese five spice<br \/><strong>For the cold brewed matcha:<\/strong> 2 to 3 g matcha, 30 ml cold water, 0.1 g salt, 5 to 10 g agave syrup to taste<br \/><strong>For the drink:<\/strong> ice, 150 ml barista oat drink<\/p>\n<ol>\n<li>Chop the jujubes and soak them in 100 ml hot water for 10 to 15 minutes. Blend and strain.<\/li>\n<li>Dissolve the sugar in the remaining 100 ml hot water and simmer with the jujube liquid for 2 to 3 minutes. Stir in salt and five spice and chill.<\/li>\n<li>For the matcha, whisk or shake all ingredients vigorously for 30 seconds.<\/li>\n<li>Add 20 ml jujube syrup to a glass, add ice and oat drink and top with the matcha.<\/li>\n<\/ol>\n<p>Dried Chinese red dates (jujubes) are available at almost any Asian supermarket.<\/p>\n<figure class=\"wp-block-image size-large\" style=\"margin:28px 0\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"A glass with ice, oat drink and green matcha, with a layer of date syrup at the bottom | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-jujube-matcha.jpg\" alt=\"A glass with ice, oat drink and green matcha, with a layer of date syrup at the bottom\" loading=\"lazy\" style=\"width:100%;max-width:480px;height:auto;border-radius:10px;display:block;margin:0 auto\"\/><figcaption style=\"font-size:.85em;color:#555;margin-top:8px;text-align:center\">Jujube matcha. Photo: Oatly<\/figcaption><\/figure>\n<h3 style=\"color:#106050\">Hot peanut<\/h3>\n<p><strong>Ingredients:<\/strong> 10 g smooth peanut butter (dark roasted), 150 ml barista oat drink, 7 g panela or brown sugar<\/p>\n<ol>\n<li>Mix all ingredients.<\/li>\n<li>Heat with a steam wand, a milk frother or in a pan.<\/li>\n<li>Pour into a cup.<\/li>\n<\/ol>\n<p>More drinks from the lookbook:<\/p>\n<div class=\"tiv-galerie\" style=\"display:grid;grid-template-columns:repeat(auto-fill,minmax(150px,1fr));gap:10px\">\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-hot-peanut.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Hot peanut drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-hot-peanut.jpg\" alt=\"Hot peanut drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Hot Peanut<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-blue-aloe-refresher.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Blue aloe refresher drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-blue-aloe-refresher.jpg\" alt=\"Blue aloe refresher drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Blue Aloe Refresher<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-coconut-pandan-cloud.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Coconut pandan cloud drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-coconut-pandan-cloud.jpg\" alt=\"Coconut pandan cloud drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Coconut Pandan Cloud<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-goji-mont-blanc.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Goji Mont Blanc drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-goji-mont-blanc.jpg\" alt=\"Goji Mont Blanc drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Goji Mont Blanc<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-orchard-elixir.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Orchard elixir drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-orchard-elixir.jpg\" alt=\"Orchard elixir drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Orchard Elixir<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-pink-coco-smoothie.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Pink coco smoothie drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-pink-coco-smoothie.jpg\" alt=\"Pink coco smoothie drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Pink Coco Smoothie<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-salted-date-latte.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Salted date latte drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-salted-date-latte.jpg\" alt=\"Salted date latte drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Salted Date Latte<\/figcaption><\/figure>\n<figure style=\"margin:0\"><a href=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-salty-plum-chai.jpg\"><img data-pin-url=\"https:\/\/this-is-vegan.com\/en\/cafe-drink-trends\/\" data-pin-description=\"Salty plum chai drink from the Oatly lookbook | Caf\u00e9 trends: jelly, herbs and ube instead of flat white?\" decoding=\"async\" src=\"https:\/\/this-is-vegan.com\/wp-content\/uploads\/2026\/10\/oatly-salty-plum-chai.jpg\" alt=\"Salty plum chai drink from the Oatly lookbook\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:8px\"\/><\/a><figcaption style=\"font-size:.8em;color:#555;text-align:center\">Salty Plum Chai<\/figcaption><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">An animal ethics perspective<span style=\"color:#29a579\">.<\/span><\/h2>\n<p>The report shows something that matters for animals: in caf\u00e9 culture, cow\u2019s milk is no longer the default. US industry analyst Dan Frommer says in the report that dairy is no longer the obvious answer for every kind of creaminess. Every cappuccino with plant milk is one for which no cow has to be made pregnant again and again and give up her calf.<\/p>\n<p>At the same time, the trend towards functional and texture-rich drinks brings new animal ingredients into caf\u00e9s that many people don\u2019t think about. Collagen and gelatine are by-products of the slaughter industry and make it more profitable. If you want to protect animals, check the milk and also ask about the jelly and the \u201cwellness booster\u201d.<\/p>\n<h2 class=\"wp-block-heading\" style=\"color:#0a4a4a\">What you can do<span style=\"color:#29a579\">.<\/span><\/h2>\n<ul>\n<li><strong>Ask at the caf\u00e9.<\/strong> Jelly, foam or syrup: ask what it\u2019s made of. It also shows caf\u00e9s there is demand for vegan options.<\/li>\n<li><strong>Try it at home.<\/strong> For the recipes above you need a frothable <a data-tiv-aff=\"amazon\" href=\"https:\/\/www.amazon.de\/s?k=Oatly+Barista&amp;tag=tiv0f-21&amp;utm_source=thisisvegan&amp;utm_medium=affiliate&amp;utm_campaign=cafe-trends-jelly-herbs-and-ube-instead-of-flat-white\" target=\"_blank\" rel=\"sponsored nofollow noopener\">barista oat drink<\/a> and some <a data-tiv-aff=\"amazon\" href=\"https:\/\/www.amazon.de\/s?k=matcha+powder&amp;tag=tiv0f-21&amp;utm_source=thisisvegan&amp;utm_medium=affiliate&amp;utm_campaign=cafe-trends-jelly-herbs-and-ube-instead-of-flat-white\" target=\"_blank\" rel=\"sponsored nofollow noopener\">matcha<\/a> for the jujube drink.<\/li>\n<li><strong>Make your own coffee jelly.<\/strong> With <a data-tiv-aff=\"amazon\" href=\"https:\/\/www.amazon.de\/s?k=agar+agar&amp;tag=tiv0f-21&amp;utm_source=thisisvegan&amp;utm_medium=affiliate&amp;utm_campaign=cafe-trends-jelly-herbs-and-ube-instead-of-flat-white\" target=\"_blank\" rel=\"sponsored nofollow noopener\">agar<\/a>, coffee turns into a firm vegan jelly in minutes.<\/li>\n<li><strong>Join the collagen trend the vegan way.<\/strong> Instead of animal collagen powder, there are plant-based powders such as <a href=\"https:\/\/www.awin1.com\/cread.php?awinmid=31617&amp;awinaffid=582755&amp;ued=https%3A%2F%2Fwww.nutri-plus.de%2Fvegan-collagen-formation-support-pulver-juicy-orange%2Fx001y9x6s7\" target=\"_blank\" rel=\"sponsored nofollow noopener\">nutri+ Vegan Collagen Formation Support<\/a> with amino acids and vitamin C.<\/li>\n<li><strong>Support local caf\u00e9s<\/strong> that offer plant milk at no extra charge.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"tiv-faq\" style=\"color:#0a4a4a\">Frequently asked questions<span style=\"color:#29a579\">.<\/span><\/h2>\n<h3 style=\"color:#106050\">What is the Future of Taste Report?<\/h3>\n<p>A trend analysis by Oatly, published in its second edition in 2026. It is based on over 200 interviews with drinks professionals from 21 countries and trend data from CultureLab. Since Oatly sells oat drinks itself, the report is not an independent study.<\/p>\n<h3 style=\"color:#106050\">Is coffee jelly vegan?<\/h3>\n<p>Not necessarily. It is traditionally made with gelatine from animal skin and bones. With agar from seaweed, it can be made vegan.<\/p>\n<h3 style=\"color:#106050\">Is collagen vegan?<\/h3>\n<p>Usually not. Collagen is made from the skin, bones and cartilage of cattle, pigs or fish. Products labelled \u201cvegan collagen\u201d usually contain no collagen, and only a few companies make it animal-free through fermentation.<\/p>\n<h3 style=\"color:#106050\">What is ube?<\/h3>\n<p>A purple yam from the Philippines. It tastes slightly nutty with a hint of vanilla and turns drinks and desserts bright purple.<\/p>\n<div style=\"background:#f8decd;border-radius:14px;border-left:4px solid #e59875;padding:22px 26px;margin:36px 0;color:#0a4a4a;font-size:.95em;line-height:1.7\">\n<p style=\"margin:0 0 8px 0;font-weight:700\">Sources <span style=\"color:#29a579\">&#9679;<\/span><\/p>\n<p style=\"margin:0\">Oatly: <a href=\"https:\/\/www.oatly.com\/things-we-do\/initiatives\/future-of-taste-vol-2\" target=\"_blank\" rel=\"noopener\">A Report on the Future of Taste, Vol. 2<\/a> (October 2026), press release by Oatly Germany of 23 October 2026, <a href=\"https:\/\/www.oatly.com\/es-es\/recipes\/look-book-vol-4\" target=\"_blank\" rel=\"noopener\">Oatly Look Book Vol. 4<\/a>. Report, recipes and photos come from Oatly\u2019s press material. We created the header image from five Oatly press photos. This article contains affiliate links. If you buy something through them, we earn a small commission at no extra cost to you.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Oatly asked over 200 baristas: herbs, fermentation and texture are shaping the caf\u00e9s of the future. 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