Functional benefits continue to reshape soft drinks and dairy-based beverages. The inclusion of vitamins, minerals and gut health credentials are moving from niche to mainstream.
Within this, brands are increasingly focusing on simple formats that fit seamlessly into everyday routines while delivering targeted benefits.
Moderation remains a key driver across alcohol, with zero-alcohol, low-ABV and flexible drinking occasions influencing new product development.
Single-serve formats and premium non-alcoholic options are helping brands reduce trial barriers while maintaining an adult drinking experience.
At the same time, provenance and authenticity remain an important factor in traditional categories, as producers look to reframe perceptions through ingredient-led storytelling and production methods. For example, honey, seasonal fruit and fermentation are being used to differentiate in crowded markets.
MOMO Kombucha
MOMO Kombucha has again partnered with produce specialist Natoora to launch a seasonal, limited-edition Blood Orange Kombucha.
Brewed at MOMO’s South London site in New Covent Garden Market (London, UK), the collaboration uses Moro blood oranges from Sicilian grower Carmelo, sourced through Natoora. The product has an RRP from £4.50 per 330ml glass bottle and is positioned as a spring seasonal SKU for retail and foodservice.
The kombucha is made using MOMO’s raw, unfiltered base, combining tea and raw cane sugar with slow-pressed blood orange juice. A small addition of hibiscus and elderflower is used to balance acidity and enhance colour and aroma.
The Moro blood oranges are selected for their high anthocyanin levels, developed through the sharp day-to-night temperature variation in Carmelo’s groves, delivering a profile that combines bright citrus notes with deeper berry sweetness.
Canvino Zero Bianco
Canvino has expanded its canned fizz range with the launch of Bianco Zero Alcohol, targeting the fast-growing non-alcoholic and ready-to-drink (RTD) segments within UK hospitality and festivals.
The 0.0% sparkling wine alternative launches as the wider wine category faces a forecast 2.4% volume decline in 2026, while moderation-led occasions continue to rise, according to the brand. Canvino is positioning the new SKU to meet demand from flexible drinkers, with 76% of UK consumers now actively moderating alcohol intake.
The launch is aligned with the growing ‘zebra striping’ trend, where consumers alternate between alcoholic and non-alcoholic drinks during the same occasion.
According to 2026 KAM Insight data, 34% of UK adults now regularly adopt this behaviour, driving demand for adult, premium-feeling alcohol-free options. Canvino’s 200ml can format is designed to remove the perceived risk associated with full-size non-alcoholic wine bottles, offering a lower-commitment, single-serve option suitable for festivals, bars and events.
Nestlé Peak Range
Nestlé Waters & Premium Beverages UK is entering the functional soft drinks space with the launch of Inspired by Buxton Peak, a new flavoured water range positioned around everyday wellbeing.
The range is designed for consumers seeking added benefits alongside taste, tapping into growing demand for functional hydration that fits easily into daily routines. Each product is low sugar, low calorie and preservative-free, with natural fruit flavours supported by added vitamins and minerals.
Inspired by Buxton Peak launches with three SKUs, each aligned to a specific functional need. Focus blends lemon and mint flavours with vitamin B6 and magnesium, and includes caffeine to support alertness. Immuno combines grapefruit flavour with ginseng infusion, enhanced with zinc and vitamin B6 to help support immune function. Recharge features blackberry and acai flavours, with added vitamins B3, B6 and B12 plus magnesium to help reduce tiredness and fatigue.
Bio&Me kefir
Bio&Me has entered the kefir drinks space with a four-strong range positioned as a category-first functional offer, bringing targeted benefits into a segment traditionally led by general gut health cues.
Founded by gut health specialist Dr Megan Rossi, the brand is extending its science-led credentials into drinkable kefir as demand for functional food and drink continues to grow, particularly around immunity, energy, protein and fibre. The range is designed to help shoppers select products based on specific functional needs, while fitting into everyday consumption occasions.
The kefir drinks are EFSA-approved and contain 18 culture strains, including LGG and BB12, with more than 100bn live cultures per bottle. All variants are naturally high in protein and provide key nutrients such as vitamins B12 and B2, calcium and phosphorus.
In line with Bio&Me’s positioning, the drinks contain no added sugars, emulsifiers or thickeners. Variants include Berry & Acai for gut health and immunity, Cocoa and Mango & Peach for gut health with protein and fibre, and Matcha Vanilla for gut health and natural energy.
Matcha Vanilla and Cocoa will launch in UK retailer Sainsbury’s from 22 April, with Matcha Vanilla, Mango & Peach and Berry & Acai rolling into Tesco from 20 May.
Hive Mind Mead
UK mead producer Hive Mind Mead is expanding its portfolio with the launch of Tavern Mead, a traditionally made honey wine designed to offer an accessible entry point into authentic mead.
Launching in April 2026, the product is fermented from 100% honey, positioning it in contrast to mass-market meads made using wine or sugar bases with added flavourings. Hive Mind says the launch is part of a broader effort to reframe mead as a serious, provenance-led category rather than a novelty.
Bottled at 8% ABV, Tavern Mead is intended to sit between Hive Mind’s light, sparkling canned meads and its premium traditional offering, providing a balanced and easy-drinking profile while retaining the depth associated with honey fermentation.
The company notes that producing mead entirely from honey at scale remains relatively rare due to ingredient costs, but sees it as essential to delivering authenticity and flavour complexity. The product has been developed to appeal both to new mead drinkers and to those seeking a more traditional honey wine at a lower price point.
Badwater Tequila
Badwater Tequila has launched a new campaign to support the rollout of Pineapple Crush, its latest ready-to-drink tequila SKU, as the brand continues to target Gen Z consumers within the fast-growing RTD category.
The campaign features Badwater co-founder and creative director Cora Delaney alongside talent Eva Apio, Jordan Vickors, Leo Mandella, Mathilde Mellor and A2, reinforcing the brand’s focus on culture-led marketing rather than traditional tequila cues.
Pineapple Crush is made with blanco tequila, real fruit juice and natural flavours, and contains 163 calories per 330ml can. Positioned as a bold, fruity and accessible tequila serve, the product is designed to appeal to younger drinkers seeking clean-label credentials and flavour-forward profiles in a convenient RTD format.
Badwater says the launch reflects its wider ambition to redefine how tequila-based drinks are presented to modern consumers, prioritising authenticity, inclusivity and everyday relevance.