洞察年轻人饮咖新主张：《2026年中国现制饮品健康趋势分析报告》发布，瑞幸联合多方启动咖啡健康科普行动Insight into the new proposition of young people's coffee consumption: "Analysis Report on the Health Trends of China's Freshly Made Beverages in 2026" released, Luckin Coffee collaborates with multiple parties to launch a coffee health education campaign

  近日，“咖啡健康科普行动”在京启动，新华网、中国健康促进与教育协会营养素养分会、北大医学瑞幸咖啡健康创新基地共同参与了此次行动，旨在以严谨的科学共识打破信息乱象，引导现制饮品行业向“原生健康、轻负担”的高质量方向转型。活动现场发布了《2026年中国现制饮品健康趋势分析报告》，系统提炼现制饮品“健康化”变革的四大趋势与三大落地路径，推动行业从高糖、高热量“甜品化”趋势向“轻负担”健康化路径迈进。

  行动启航，多方共倡科学饮咖

  在纷繁多样的现制饮品中，咖啡早已融入亿万国人的日常，成为当下增长迅速、广受欢迎的国民级现制饮品之一。然而，伴随消费热度而来的，是层出不穷的疑问与健康焦虑。

  为回应人群的健康关切，也为整个现制饮品行业的健康化转型探索一条可复制、可推广的路径，现场多方代表共同宣告“咖啡健康科普行动”全面开启，旨在向公众传递一种更从容、更健康的科学饮咖指南与健康生活态度。配合科普活动，北大医学瑞幸咖啡健康创新基地还发布了《咖啡+健康生活科学搭配手册》，针对公众普遍关心的多个健康话题，给出了科学真相与膳食搭配建议，把深奥的学术指标转化为消费者听得懂、用得上的语言，引导全社会建立科学、轻松、无负担的健康饮用方式。

  权威报告，健康成为核心产品力

  事实上，这场关于健康的思考早已不止于咖啡，而是延展至整个现制饮品行业。活动现场发布的《2026年中国现制饮品健康趋势分析报告》，正是为了系统回应这一行业焦虑并提供解决路径。

  报告指出，超过63%的受访者认为现制饮品“过于甜腻”，而当某品牌推出“低糖、0脂、低卡”的风味饮品时，超过62%的用户表达了强烈购买意愿，这表明消费者真正抵触的并非“风味”本身，而是其背后所隐藏的健康代价。

  由此，报告提炼出现制饮品“健康化”变革的四大趋势：成分上，回归“配料表干净”的原生配方“加减法”；场景上，成为精准契合不同生活方式的“健康伴侣”；人群上，以“默认健康”满足年轻人分层化的精细需求；价值上，让健康成为可转化为商业回报的差异化抓手。

  中国健康促进与教育协会营养素养分会代表马冠生在主旨解读中强调，未来咖啡行业的竞争力，将深刻指向“轻负担且兼具好风味”的产品力。他指出，健康从来不是营销标签，而是产品底线，营养素养的提升是一项系统工程，唯有协会、学术机构、行业企业与媒体各司其职、同向发力，才能真正惠及大众。

中国健康促进与教育协会营养素养分会代表马冠生

  多方对谈，凝聚科学饮咖共识

  报告所揭示的“从好喝到喝好”的转变，也成为现场圆桌对谈的焦点。来自学界、媒体与产业一线的嘉宾，围绕背后的行业变局和消费心理展开了深入探讨。各方形成共识：咖啡乃至整个现制饮品行业的健康化，绝非单点的配方调整，而需要学界做研究、基地做转化、产业做落地、媒体做传递，各司其职、协同发力，才能让“科学饮咖”真正走进大众日常。

  瑞幸咖啡公共传播总经理及可持续发展负责人赵艳艳说，“健康，不仅深植于瑞幸的品牌基因，更承载着我们对美好生活的回应。立足于‘健康中国2030’蓝图，瑞幸将持续引领健康消费新风尚，以产品创新驱动营养与美味的平衡升级，让每一杯咖啡都成为健康生活方式的日常实践。从‘好喝’到‘喝好’，我们不止于满足味蕾，更致力于提升全民健康共识，以企业之力助推社会福祉——真正成为健康中国的坚定践行者与价值共创者。”

瑞幸咖啡公共传播总经理及可持续发展负责人赵艳艳（左三）

  科研筑基，让健康化落地生根

  瑞幸于2024年携手北京大学医学部基础医学院成立“北大医学瑞幸咖啡健康创新基地”，2025年，基地进一步在瑞幸保山鲜果处理加工厂落成“科研实践中心”，让科研真正从实验室延伸到生豆产地与生产一线。基地坚持每年系统梳理一次全球最新证据、连续发布咖啡与健康研究报告，为现制饮品行业“健康化”升级提供逐年迭代的科学底座，持续消解公众认知误区，构筑品牌与消费者之间的长期信任纽带。

  从一份科学搭配手册的发布，到一份行业趋势报告的解读，再到产学研媒的同台对谈，此次“咖啡健康科普行动”的启动，凝聚起学界、行业、媒体与产业的多方共识——咖啡乃至整个现制饮品行业的未来，不在于一味迎合口味的“甜品化”，而在于回归健康本质，走向“风味与健康并重”的科学之路。

Recently, the "Coffee Health Science Popularization Action" was launched in Beijing, with the participation of Xinhua News Agency, the Nutrition Literacy Branch of the China Association for Health Promotion and Education, and the Peking University Medical Luckin Coffee Health Innovation Base. The aim is to break the information chaos with rigorous scientific consensus and guide the freshly made beverage industry to transform towards a high-quality direction of "native health and light burden". At the event, the "2026 Analysis Report on the Health Trends of Chinese Freshly Made Beverages" was released, which systematically extracted the four major trends and three implementation paths of the "healthization" transformation of freshly made beverages, promoting the industry to move from the trend of high sugar and high calorie "desserts" to the path of "light burden" healthization.

Action sets sail, multiple parties jointly advocate scientific coffee drinking

Among the diverse range of freshly made beverages, coffee has long been integrated into the daily lives of millions of people, becoming one of the rapidly growing and popular national level freshly made beverages. However, with the popularity of consumption comes an endless stream of questions and health anxieties.

In response to the health concerns of the public and to explore a replicable and promotable path for the healthy transformation of the entire freshly made beverage industry, representatives from multiple parties on site jointly announced the comprehensive launch of the "Coffee Health Science Popularization Action", aiming to convey a more relaxed and healthy scientific coffee guide and healthy lifestyle attitude to the public. In conjunction with the science popularization activities, Peking University Medical Luckin Coffee Health Innovation Base has also released the "Coffee+Health Life Science Matching Handbook", which provides scientific truth and dietary matching suggestions for multiple health topics that the public is generally concerned about. It transforms profound academic indicators into language that consumers can understand and use, guiding the whole society to establish a scientific, relaxed, and burden free healthy drinking method.

Authoritative report, health becomes the core product strength

In fact, this thinking about health is no longer limited to coffee, but extends to the entire freshly made beverage industry. The "2026 Analysis Report on Health Trends of Chinese Freshly Made Beverages" released at the event is aimed at systematically responding to the industry's anxiety and providing a solution path.

The report points out that over 63% of respondents believe that freshly made drinks are "too sweet and greasy", and when a brand launches "low sugar, zero fat, low calorie" flavored drinks, over 62% of users express a strong willingness to purchase, indicating that what consumers truly resist is not the "flavor" itself, but the hidden health costs behind it.

As a result, the report extracts four major trends in the "health oriented" transformation of modern beverages: in terms of ingredients, returning to the original formula of "clean ingredient list" with "addition and subtraction"; On the scene, become a "healthy partner" that precisely fits different lifestyles; In terms of population, meeting the refined needs of young people's stratification with "default health"; In terms of value, making health a differentiated lever that can be converted into commercial returns.

Ma Guansheng, representative of the Nutrition Literacy Branch of the China Association for Health Promotion and Education, emphasized in his keynote speech that the competitiveness of the coffee industry in the future will deeply focus on the product strength of "light burden and good flavor". He pointed out that health has never been a marketing label, but a bottom line for products. Improving nutritional literacy is a systematic project, and only when associations, academic institutions, industry enterprises, and media work together in their respective roles can it truly benefit the public.

Ma Guansheng, representative of the Nutrition Literacy Branch of the China Association for Health Promotion and Education

Multi party discussions to consolidate scientific consensus on drinking and coffee

The shift from good to good drinking revealed in the report has also become the focus of the on-site roundtable discussion. Guests from academia, media, and industry have conducted in-depth discussions on the industry changes and consumer psychology behind them. All parties have reached a consensus that the healthization of coffee and even the entire freshly made beverage industry is not a single formula adjustment, but requires academic research, base transformation, industry implementation, and media dissemination, each performing their own duties and working together to truly bring "scientific coffee" into people's daily lives.

Zhao Yanyan, General Manager of Public Communication and Head of Sustainable Development at Luckin Coffee, said, "Health is not only deeply rooted in Luckin Coffee's brand genes, but also carries our response to a better life. Based on the 'Healthy China 2030' blueprint, Luckin Coffee will continue to lead the new trend of healthy consumption, drive the balance and upgrading of nutrition and deliciousness with product innovation, and make every cup of coffee a daily practice of a healthy lifestyle. From 'delicious' to' good ', we are not only committed to satisfying taste buds, but also committed to enhancing the public's health consensus, and using the strength of the enterprise to promote social welfare - truly becoming a firm practitioner and value co creator of Healthy China

Zhao Yanyan, General Manager of Public Communication and Head of Sustainable Development at Luckin Coffee (third from left)

Building a foundation through scientific research, allowing healthy practices to take root and take root

Luckin Coffee established the "Peking University Medical Luckin Coffee Health Innovation Base" in partnership with the School of Basic Medicine at Peking University School of Medicine in 2024. In 2025, the base will further establish a "Research Practice Center" at Luckin Baoshan Fresh Fruit Processing Plant, allowing scientific research to truly extend from the laboratory to the soybean production site and production line. The base insists on systematically reviewing the latest global evidence once a year and continuously releasing research reports on coffee and health, providing a scientific foundation for the "healthization" upgrade of the freshly made beverage industry, continuously resolving public misconceptions, and building a long-term trust bond between brands and consumers.

From the release of a scientific matching manual, to the interpretation of an industry trend report, and to the discussion among industry, academia, and research media on the same stage, the launch of the "Coffee Health Science Popularization Action" has gathered consensus from academia, industry, media, and industry - the future of coffee and even the entire freshly made beverage industry is not about blindly catering to taste as a "dessert", but about returning to the essence of health and moving towards a scientific path of "emphasizing both flavor and health".