UK-based water company Kissd has introduced a new smart fountain designed to enhance water quality with advanced filtration technology. According to the company, in November 2023, Kissd began developing the Kissd Smart Fountain to address the need for convenient refill stations in travel retail and leisure centres. The fountain features an IP-protected design that provides chilled, ultra-filtered water. It removes viruses, bacteria and particles, while an Activated Carbon filter eliminates chlorine, pesticides and unpleasant tastes. A high-intensity UV treatment further purifies the water. It offers still or sparkling water, with options for unflavoured or micro-dosed with flavours. Joshua Burgess, founder of Kissd, commented: "Kissd is taking a giant leap forward, and is thrilled to announce that they are now raising SEIS & EIS investment. Following the swift uptake of their first production of smart fountains since the launch just a month ago, we are ready to scale up and bring the cutting-edge hydration solutions to more locations." The first installation took place at Orly Airport in Paris in June 2024, in partnership with Lagardère Travel Retail. Following this, plans were made for ten additional installations in 2024. #Kissd #water

US-based milk alternatives brand Mooala has unveiled its latest innovation, an organic barista blend oat milk. The barista blend aims to offer ‘elite’ performance including steaming and frothing qualities, as well as a creamy taste without the inclusion of chemical additives. It is designed to offer a ‘rich, velvety foam,’ whether using a handheld frother or a barista-grade steamer. It has launched at select Whole Foods Market locations and via Amazon, available in a 32oz carton. All of Mooala’s plant-based milks are certified USDA-organic, meaning they are made without GMOs, herbicides, preservatives and other chemical ingredients. The brand said it places a ‘strong focus’ on regenerative farming in the making of its range, which is crafted using organic oats and expeller-pressed, high-oleic organic sunflower oil. Jeff Richards, Mooala’s CEO, commented: “Barista oat milks try to mimic how dairy milk froths and steams. To accomplish this, most brands use low-grade oils and chemicals to achieve the desired performance. We spent years crafting an organic version without the scary stuff.” He added: “Now, baristas and at-home consumers don't have to choose between ingredient quality and exceptional performance”. Top image: © Mooala #Mooala

UK-based coffee roaster Limini Coffee has secured exclusive UK distribution rights for Advanced Coffee Solutions' (ACS) new Vostok espresso machine from Italy. The partnership with Italian manufacturer ACS is said to mark a "milestone" for both companies as they introduce "an innovative coffee experience to the UK market". The Vostok machine features a spring lever system that delivers declining pressure, resulting in smoother, more flavourful espresso shots. The machine also includes precise dual boiler temperature control. Users can opt for additional features, such as a dosing system for exact shot volumes and a safety mechanism to prevent lever bounce-back. As the exclusive UK distributor, Limini will offer comprehensive support to customers, including training, maintenance and repair services. Youri Vlag, owner of Limini Coffee, said: “We are happy to be introducing the Vostok to the UK coffee community and giving our customers – and their customers – a next-level coffee experience. This machine represents the perfect blend of tradition and innovation, and we believe it will transform the way baristas craft espresso.”    #LiminiCoffee #AdvancedCoffeeSolutions #UK

Kind Snacks has launched a new line of soft-baked bars for kids. The Kind Kids range is available in two flavours: chocolate chip and blueberry muffin. The bars are made with 100% whole-grain oats and without artificial flavours or colours. Kind's spokesperson told Refreshment: “As families prepare for the back-to-school season, Kind is excited to introduce a new snack that fills a crucial gap in kids' bars – one that balances both taste and nutrition". "Made with 100% whole grain oats and 5 grams of protein per bar, and coming in two delicious, classic flavours – chocolate chip and blueberry muffin – Kind Kids is a snack that parents will feel good about packing and kids will love.” The bars are available in US stores nationwide and on Amazon for $4.99. #Kind #US #snackbars

Foodservice Equipment Marketing (FEM) has unveiled two new additions to its water dispenser range: the Cornelius PearlMini and PearlMax5. Designed to cater to diverse environments, these dispensers provide a choice of chilled still, medium-carbonated and fully carbonated water. According to the company, their sleek, modern design prioritises hygienic water delivery with minimal noise, making them ideal for sensitive areas such as offices, hotel corridors and lobbies. The PearlMini, distinguished by its sleek silver finish, delivers up to 120 litres of water per hour. It operates in ambient temperatures up to 32ºC and features an electronic display available in 13 languages. Its compact dimensions include an easily removable drip tray and a water level indicator. Meanwhile, the PearlMax5, with its modern black design, also offers an output of 120 litres per hour and can be fitted with an optional base cabinet for additional equipment such as water filters and CO2 bottles. This model features an adjustable dispense height of up to 70mm. It includes electronic filter monitoring, an integrated AquaStop function to manage leaks and supports portion dispensing. The PearlMax5 boasts a low energy consumption rate of 0.12kWh per day. Top image: Cornelius PearlMini #FEM #waterdispensers

PepsiCo Beverages North America (PBNA) has opened its largest warehouse and distribution centre in the Southeast, located in Smyrna, Tennessee, US. The new facility, spanning nearly 400,000 square feet, is now PBNA's second largest in the United States. The centre replaces the former downtown Nashville warehouse, tripling the local capacity. It features modern amenities such as open office spaces, enhanced safety technology and a climate-controlled environment, designed to improve both employee and customer experiences, as well as drive continued growth across Middle Tennessee. With the capacity to distribute 20 million cases of PepsiCo beverages annually – including Pepsi, Mountain Dew, Bubly, Gatorade and Rockstar – the facility will serve 14 counties in the Nashville metropolitan area. Heather Hoytink, president of PBNA's south division, said: "We are thrilled to expand into Smyrna as our business continues to grow in the Greater Nashville region. With our rich history in the state of Tennessee, we're so proud to invest in this growing community and support its world-class hospitality scene, vibrant culture, and strong business footprint. Today, we are celebrating our storied history in this great state and beginning our new chapter in Smyrna for many years to come." Smyrna Mayor Mary Esther Reed added: "Our town is welcoming this new facility with open arms and cannot wait to see its direct impact here in Smyrna as it opens new doors – from new job openings to an amplified customer experience, there's so much for our local residents to look forward to." #PepsiCo #PBNA #US

In the foodservice industry, where customer interactions are frequent and impactful, transparency in corporate social responsibility (CSR) is crucial for building trust and upholding brand integrity. In this exclusive interview, Maximilien Pellegrini, chairman and CEO of Elior North America, sheds light on the importance of CSR transparency and innovation in this sector. Why is CSR transparency particularly important in the foodservice industry? CSR transparency is critical in the foodservice industry due to its direct impact on consumer and stakeholder trust and brand reputation. With close interactions between foodservice providers and customers, transparency about practices like sustainability and ethical sourcing is essential to establish and maintain a brand’s integrity. Expectations for more detailed disclosures about sustainability efforts and ethical practices, and a consistent, proactive reporting cadence help to demonstrate a brand’s integrity and build consumer trust. All B2B and B2C consumers are looking for transparency and keeping an eye out for signs of greenwashing. Brands are anticipated to maintain higher standards of accountability and openly share their progress as well as their challenges. To improve transparency, foodservice companies should plan to invest in comprehensive reporting systems that provide clean data, collaborate with industry partners to find collective solutions to improve food systems and engage in regular stakeholder communication through accessible ingredient information, detailed sustainability reports and online updates. Effective storytelling includes transparent details and a genuine voice to establish trust in your brand. What are some innovative CSR practices being adopted in the foodservice industry? The foodservice industry is adopting zero-waste kitchens, a culinary focus on low-carbon foods, behavioural science to encourage customer adoption and more circular economy principles. There are growing trends toward integrating circular economy practices in restaurants and foodservice companies, such as moving to more responsible packaging; redirecting surplus away from landfills through donation or local compost efforts and supporting regenerative farming methods. Chefs are rethinking how they work with ingredients to eliminate food waste, using more root-to-tip methods of preparation and highlighting creative ways to transform food surplus. Consumers also want to make more sustainable food choices and foodservice companies can help by making it easy to do so by eliminating plastics and packaging with 'forever' chemicals in favour of reusable, biodegradable or compostable packaging. Brands may invest in zero-waste technologies and engage chefs to break away from some traditional preparation methods and structured menus in favour of those that allow for the creative use of surplus food. There is also a growing focus on carbon-friendly menus that feature more plant-based proteins and reduce heavy portions of meats and dairy products. We have partnered with the World Research Institute’s Cool Foods team to utilise behavioural science marketing techniques that better appeal to guests to make more sustainable choices without sacrificing flavour. How has the role of CSR in the foodservice sector evolved over the past decade? CSR has shifted from a peripheral concern to a central element of business strategy. Initially focused on basic compliance, it has evolved to emphasise proactive sustainability and ethical practices. Expectations have moved from mere compliance to ambitious goals for environmental stewardship and community engagement. No longer a 'nice-to-have' feature, companies are seriously taking their role in creating a more sustainable future, setting more rigorous targets and integrating CSR into their core strategies. Beyond internal practices, companies are collaborating with industry colleagues and NGOs to find collective solutions that will impact food systems overall. They are implementing comprehensive sustainability programmes, investing in systems supporting data management, engaging in community outreach, and aligning CSR goals with broader business objectives to drive long-term value. How can foodservice companies ensure their practices are environmentally sustainable? Utilising third-party assessments provides unbiased evaluations of sustainability initiatives, ensuring the credibility of environmental claims and building consumer trust. These assessments also help identify areas for improvement. Meanwhile, implementing energy-efficient technologies, such as energy-saving appliances and renewable energy sources, optimises energy use and reduces waste. Some suppliers are beginning to employ technology like blockchain for tracking ingredient sourcing. Initiatives that companies can implement include identifying the appropriate third-party assessments that apply to your line of business and are credible to your customer base. We use Ecovadis to align with and support our clients’ sustainability goals. Investing in LED lighting and high-efficiency kitchen appliances and employing water recycling systems also help ensure strong environmental sustainability efforts. Lastly, companies like ours can encourage suppliers to partner with tech firms to implement blockchain solutions that enhance supply chain transparency and support sustainability goals. What steps can foodservice businesses take to reduce food waste? Reducing food waste involves implementing precise inventory management, staff training on efficient food handling and establishing partnerships for surplus food distribution. Technology and innovation play a role in waste reduction with tracking tools to analyse and address waste patterns. Implementing smart kitchen equipment and data-driven tools for accurate demand forecasting, portioning and inventory control helps monitor and reduce waste effectively. A way to reduce foodwaste includes effective menu planning and food preparation methods that focus on seasonal ingredients to align with available local produce and use all item parts. Developing flexible recipes that utilise common ingredients and stems, peels and 'ugly' produce helps reduce excess and avoid waste. Staff training is also essential for effective waste reduction – educating staff on best practices and tracking helps identify and address areas where food waste can be minimised. Something else to consider is customer engagement – it involves communicating portion sizes and offering customisation options to match customer preferences and encouraging feedback on menu options and portion sizes can help refine offerings and reduce waste. Donation and recovery strategies include partnering with local organisations to donate surplus food and collaborating with food recovery networks to redirect excess to those in need. Many companies like ours are utilising food waste awareness programmes and advanced waste-tracking systems that connect with menu software to identify waste patterns, providing staff with training on portion control and waste management. To redirect food surplus, foodservice companies can partner with connective organisations like Food Rescue US to coordinate food donations with local resources, or Too Good To Go to offer reduced price incentives on high-quality restaurant meals. How is technology helping foodservice companies meet their CSR goals? Technology is crucial in advancing CSR goals by optimising supply chain logistics, monitoring resource use and enhancing traceability. By integrating technology, foodservice companies can make data-driven decisions that support their CSR objectives and demonstrate their commitment to social and environmental responsibility. Key technological advancements contributing to CSR in foodservice include advanced waste-tracking systems that connect with menu software to identify waste patterns, providing staff with training on portion control and waste management; supply chain transparency tools such as blockchain and other tracking technologies that provide real-time visibility into sourcing and production processes; AI and machine learning tools that support inventory management by predicting demand more accurately and reducing overstocking and waste. What are the benefits of having a strong CSR strategy for a foodservice company? A strong CSR strategy enhances brand reputation, strengthens stakeholder relationships and leads to operational efficiencies and cost savings. Advantages of a strong strategy include an improved brand image, increased customer loyalty, better relationships with suppliers and investors and reduced operational costs through efficiency improvements. Companies with strong CSR strategies have seen enhanced market positioning, greater customer retention and significant cost savings from reduced waste and energy use. What challenges do foodservice companies typically face when implementing CSR initiatives, and how can they overcome them? Some challenges foodservice companies face include high upfront costs, resistance to change and difficulties in measuring impact. In the foodservice industry, we also face environmental challenges on food supply that can affect progress such as livestock diseases that reduce supply of higher welfare animal products and weather-related impacts on produce. Taking a phased implementation to manage costs and allowing time to budget ahead for higher investments. Developing partnerships with subject matter expert organisations will help establish credibility in the approach and investing in change management techniques and employee training will help to address resistance. Additionally, keeping a close eye on the supply chain and partnering with producers to help anticipate environmental challenges, then using menu engineering to shift purchases to help mitigate any negative impacts they have on your progress. Companies are starting with pilot programmes on a smaller scale to demonstrate value and forecast the impact – starting with a few kitchens, on-site teams can test new programmes for feasibility and any potential ROI; team members and clients need to understand and align to the 'why' of your new efforts, so providing comprehensive training and support and employing appropriate and effective change management techniques have been critical to gain adoption towards new CSR goals. Establishing a collaborative team within the organisation of culinary, procurement, sustainability and operations leaders has helped us to monitor and proactively identify ways to engineer menus in times of product shortages. What are the key elements of a successful CSR strategy in the foodservice industry? A successful CSR strategy includes clear and measurable goals, alignment with core business values, a willingness to invest in your programme and effective, transparent stakeholder engagement. You must define specific, achievable objectives and establish key performance indicators (KPIs) to track progress. Aligning CSR initiatives with core business values is also critical. CSR goals should reflect a company’s mission, vision, and values, ensuring consistency between operations and strategic objectives. It’s also vital to consider the values and expectations of our stakeholders to maintain alignment and relevance. Committing adequate financial, human and technological resources to support initiatives is also key. As business leaders, we must recognise that effective CSR requires a long-term commitment and careful budget planning to cover implementation and monitoring costs. It’s important to maintain open communication with stakeholders and provide regular updates and opportunities for feedback. Transparency about CSR goals, progress and challenges builds trust and strengthens collaboration, ensuring that a CSR strategy is both impactful and aligned with broader business objectives. To develop a successful  CSR strategy, companies need to ensure that CSR goals are directly linked to the company’s mission, vision and strategic objectives by incorporating them into the overall business strategy and decision-making processes. Additionally, regular reviews are essential to ensure a brand stays on course and can make necessary adjustments based on performance data to drive continuous improvement. Lastly, a well-planned annual report with a regular cadence of updates is the best way to update stakeholders regularly. At Elior North America, we set time-bound roadmaps toward specific goals, and include key storytelling elements to enhance core data points, giving relevant examples of the efforts in action. What future trends do you see in CSR for the foodservice industry? Future trends in CSR for the foodservice industry include a stronger focus on climate action, advanced technologies for waste and resource management, and increased attention to social equity. The adoption of science-based targets for carbon reduction will continue to increase across the board. There will be a growing demand for practices that reduce carbon footprints and promote environmental stewardship, influencing companies to adopt more sustainable operations and reduce waste. Also, the use of AI for predictive waste management, and an emphasis on fair labour practices and community impact. Foodservice companies can take several actions to position themselves as leaders in the evolving CSR landscape: Set ambitious climate goals and invest in emerging technologies for data management, waste and resource management and reporting to help monitor and enhance CSR efforts effectively Lean into carbon-positive menus and other features that will help customers know they are making a positive sustainable impact with their meal Implement robust supply chain transparency tools and develop strategies and roadmaps to address social equity issues, focusing on purchasing products and choosing partners that support the ethical treatment of people, the land, and animals. #EliorNorthAmerica #CSR #interview

Vybey, a ‘braincare nutrition’ brand established in Australia and now operating in the UK and Europe, has added a nootropic coffee alternative to its portfolio. The brand’s new Braincare Smart Focus beverage is a medicinal mushroom-based brew, available in cacao and matcha flavours and powered by nootropics and adaptogens. Gordon Belch, co-founder of Vybey, said he became ‘increasingly concerned’ about a growing dependence on coffee and its reputation for unwanted side effects, such as jitters and energy crashes. He aimed to create a coffee alternative that offered time-poor individuals benefits such as improved focus and clarity of thought, prioritising brain health optimisation while ‘super-charging’ overall wellbeing. The result of his innovation, Braincare Smart Focus, contains lion’s mane mushroom for improved concentration and brain health, maca root for increased energy and endurance, turmeric for reduced inflammation, and chaga mushroom for its antioxidant qualities. The product is launching to retailers and wholesalers in the UK this month following a three-month ‘soft launch’. #Vybey #UK #Europe

Chocolate café and retailer Knoops has announced a £5 million fundraising initiative, now approved under the Enterprise Investment Scheme (EIS). The funding round is led by Andrew Gerrie, co-founder of British cosmetics retailer Lush. He served as chairman of Hotel Chocolat from 2015 until its sale to Mars last year. The capital raised will support Knoops' international expansion and strengthen its position in the market. Alongside the fundraising, Knoops has appointed Pret A Manger and Itsu's founder, Julian Metcalfe, and former director of marketing and e-commerce at Marks and Spencer, Alice Avis, as non-executive directors. L-R: Julian Metcalfe, Alice Avis and Andrew Gerrie Knoops fully owns its UK operations and has grown to 20 stores, including recent openings in Bristol, Edinburgh, Nottingham and Leeds. Upcoming locations include York, Exeter and Belfast. William Gordon-Harris, CEO of Knoops, said: “The reality of Knoops being a leading global brand has taken one step closer with Julian and Alice joining the board and investing in the business alongside Andrew. Their belief in the scale and scope of our chocolate drinks offering and the ability of Knoops to lead this unique category is a fantastic endorsement. We are building upon our world-class team to realise our ambitions." Avis added: "I have long seen the broad appeal and potential of this brand and am delighted to be taking this one step further by joining as a non-executive director. I truly believe Knoops has found a real 'sweet spot' in the F&B market and with that, has an exciting, international future ahead of it." Andrew Gerrie, investor in Knoops, said: "Knoops is a fantastic brand that is creating its own category with enormous global potential...I look forward to supporting William and the team in delivering Knoops’ ambitious global growth plan as part of a long-term relationship with the business." Top image: © Knoops #Knoops #UK #chocolate #drinks

Krispy Kreme has announced plans to enter the Spanish market through a new joint venture with Glaseadas Originales, set to begin in 2025. The collaboration will see the opening of a Hot Light Theater Shop in Madrid, offering Spanish consumers the brand’s fresh doughnuts. Over the next five years, Krispy Kreme aims to establish over 500 locations across major Spanish cities, including Madrid, Barcelona, Valencia and Malaga. The company, which will hold a minority stake in the venture, is focusing on increasing the availability of its doughnuts through its capital-efficient hub and spoke model. Raphael Duvivier, Krispy Kreme's chief development officer, said: “After a tremendous response in Europe following our successful entry into France and the announcement to open in Germany, we couldn’t be more excited to bring the Krispy Kreme experience to Spain. We believe our fresh doughnuts will be a wonderful addition to the thriving Spanish food market." #KrispyKreme #Spain

Breville has introduced a new espresso machine called the Oracle Jet. Ten years after Breville launched its Oracle espresso machine, the new Oracle Jet introduces enhanced performance, automation and speed, setting a new "benchmark for home espresso," said the company. The Oracle Jet features significant updates, including a fully integrated Baratza Precision Burr grinder that offers 45 grind settings for customised coffee. It also introduces Breville's Auto MilQ technology, which allows for automatic frothing of various milk types – such as oat, almond, soy and dairy – at adjustable levels of froth and temperature. A five-inch high-definition touchscreen, available in both dark and light modes, enables users to select from ten preset drinks, including new cold brew and cold espresso options. The machine also provides real-time feedback on espresso extraction with Barista Guidance, which helps users adjust grind settings and extraction methods. Oracle Jet is equipped with Breville’s ThermoJet heating system, which heats up quickly and maintains consistent extraction temperatures. The machine features two ThermoJets, allowing for precise temperature control and efficient milk steaming. In addition to its advanced brewing capabilities, the Oracle Jet is Breville’s first Wi-Fi-enabled coffee machine, allowing for future software updates. It is available in Brushed Stainless Steel and includes features such as a 58mm stainless steel portafilter, a 340g bean hopper, and a 2.3L water tank. Con Psarologos, Breville's portfolio general manager for coffee, said: "Breville changed the game for home espresso with the launch of the Oracle back in 2013, and after over a decade of feedback, testing and continued innovation, the Oracle Jet is the ultimate expression of home espresso technology". "We've taken the best of the original Oracle, and added a host of refined upgrades to make it our most advanced, intuitive and efficient to date – redefining the benchmark for making third-wave café quality espresso at home." The Oracle Jet will retail for $1,999.95 and is currently available nationwide via the brand's website. #Breville #US #espressomachine

Shuffle, a start-up hospitality investment platform, is injecting an initial £2.5 million into Manchester, UK’s hospitality industry to support the growth of local businesses. This funding enables commercial growth through new site openings, interior updates and kitchen renovations. Unlike traditional investment models, Shuffle provides upfront capital for venue improvements and expansion without requiring equity in return, said the company. The platform’s investment strategy will be complemented by the launch of Shuffle’s consumer-facing smartphone app later this year. This app introduces a novel rewards system where consumers earn random cashback amounts ranging from 2% to 100% of their bill when spending at partner venues. This system is designed to boost foot traffic and build customer loyalty. Founded by Ollie Purdue and Enzo Ottens, Shuffle has partnered with several Manchester establishments, including Madre, Medlock Canteen, Trof and Bold Street Coffee. The company plans to expand nationally over the next three years. Purdue said: “Hospitality owners are incredibly entrepreneurial but often struggle to access the capital needed for growth despite having a proven business model. During our conception stage, we consulted with many successful operators who were facing this problem and realised we could support them through our goal of building the biggest hospitality investment platform in the UK over the next three years. “We also wanted to build a better rewards platform, as most existing ones are tied to uninspiring brands, devalue the businesses they aim to support, or are quickly forgotten by users. We saw a huge opportunity to invest in and partner with the best hospitality businesses while rewarding customers for spending there, and that’s how Shuffle was born.” #Shuffle #UK #Manchester