The closing of influential restaurants like El Bulli marked the end of an era for molecular gastronomy and its associated foams, once a trend in fine dining. However, a new wave of interest in foamy beverages is burgeoning, particularly among Gen Z, who are shifting from solid food foams to drinkable versions. Leading brands like Starbucks are responding with innovative cold foam options, signaling a commercial resurgence for foams in drinks, as foams offer unique flavor and texture experiences to modern consumers.
With each famed restaurant closure, a bubble in the foam matrix burst, at times creating a chain reaction, and the fad fizzled away.
Gen Z's demand for foamy drinks has already reached commercial maturity, attracting attention from some of the biggest names in the beverage business.
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