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Summer cold drinks BSA Member

So, what's

hot (or

SWEETBIRD rather, cold)

SUMMER this summer?

MENUS 2025

GO BRIGHT!
Functionality is a significant
GO BOLD! growth driver. From Red

As temperatures rise, so too does the demand Bull infusions to vitamin-
for cold drinks and Summer 2025 promises to enhanced coolers and

be the most exciting season yet for iced adaptogenic blends,
innovation. Consumer habits are evolving consumers seek benefits in
rapidly, and the insights are clear: iced drinks their beverages, whether
are no longer just a seasonal indulgence; it's an energy boost,
they're a year-round essential, with 81% of immune support, or
individuals under 35 buying them even in cognitive focus. The HUGE
winter. increase in popularity of
matcha is testament to
Layered, visual drinks are stealing the spotlight. wellness still being a top
Think creamy cold foam, boba pearls, and pastel- priority for consumers.

hued blends that look as good as they taste. The Sweetbird Fusions+ Syrups
most successful launches - like vanilla lavender offer a quick and profitable
iced whipped lattes and mango bubble frappés way to add flavour and
deliver a multisensory experience, combining function to menus with just
aesthetic appeal with nostalgic, indulgent three pumps!
flavours.
Cultural curiosity is also
Flavour fatigue is setting in for iced coffee classics shaping menus, with
like lattes and mochas, so be sure to add two Vietnamese iced coffee,
pumps of Sweetbird syrup, such as award-winning Japanese matcha-yuzu
flavours like Popcorn, Salted Caramel, or combos, and Spanish leche
Pistachio, to appeal to the younger audience. y hielo offering global flair
Younger demographics are also gravitating with international appeal.
toward bold alternatives, such as espresso tonics, And don’t underestimate
matcha lemonades, and fruit-forward fusions. plant-based demand: oat

Meanwhile, shakes and iced teas are climbing in and almond milk remain top
popularity, with year-on-year growth and strong preferences across the
margins, making them a savvy menu addition. board.

JULY/AUGUST. 2025 | ISSUE 43