Coca-Cola has introduced a new limited-edition flavour as part of its Creations lineup: Coca‑Cola K-Wave Zero Sugar. The company said that the new flavour infuses the "taste of Coca-Cola with a refreshing burst of fruity-flavoured K-Pop magic," with the aim of creating connections between fans and artists. The can design features vibrant green, pink and purple LED screen patterns, drawing inspiration from the lively atmosphere of a K-Pop concert. Jung Hyun Kwon, category lead for Japan and South Korea at The Coca‑Cola Company, said: "Immersing fans in the vibrant world of K-Pop, Coca‑Cola K-Wave Zero Sugar is a celebration of shared passions from all over the world". "By collaborating with some of the biggest names in K-Pop culture, Coca‑Cola K-Wave Zero Sugar is bringing fans together through innovative experiences that bring to life their special and unique devotion for their favourite artists, and the powerful impact that K-Pop has on culture." Coca-Cola K-Wave Zero Sugar will be available in the US, Spain, Singapore, South Korea and other global markets.

Coca-Cola HBC Northern Ireland has agreed to acquire 100% of BDS Vending Solutions for an undisclosed sum. Founded in 1993, BDS Vending operates approximately 2,000 vending machines, providing food and beverage vending solutions in Ireland. Following the completion of the transaction, founders David Mullan and Brian Berry, have agreed to support the ownership transition of BDS Vending. According to the company, the acquisition of BDS Vending aligns with Coca-Cola HBC's strategy to improve its route-to-market capabilities, including last-mile delivery. It also offers opportunities across its diverse range of cold and hot beverages and snacks. Coca-Cola HBC said that BDS Vending offers "a valuable building block, with proven technology and services, from which Coca-Cola HBC plans to develop additional capabilities across its markets". The transaction is subject to approval by the Competition and Consumer Protection Commission in Ireland and is expected to be completed in the coming months. Terms of the deal were not disclosed.

UK-based iced coffee brand, Jimmy’s, has expanded its portfolio with the launch of Caramel Iced Coffee, a sweet twist on its classic beverage. The coffees are made using Rainforest Alliance-accredited Arabica and come in aluminium bottle cans which are resealable, “infinitely recyclable” and 100% plastic free.Jimmy’s co-founder, Jim Cregan, said: “It’s refreshing, it’s indulgent, it’s caramel and we can’t wait for people to get their hands on it”. The caramel iced coffees will initially be exclusively available in Tesco stores from 1 March for an RRP of £1.95 per 275ml bottle can, with further distribution planned for later in the year.

Kellogg's has expanded its Pringles portfolio with a new range of spicy flavours, called Hot. Pringles Hot is available in five variants: Mexican chilli & lime, flamin’ cheese, smokin’ BBQ ribs, kickin’ sour cream, and sweet chilli. Each flavour offers a different level of heat intensity. From the milder kickin' sour cream and sweet chilli flavours to the spicier end of the scale with the flamin’ cheese flavour.The new range is replacing Pringles Sizzl’N, which launched in 2021. Pringles Hot offers four flavours compliant with HFSS regulations, with the exception of sweet chilli. Beth Johnson, Kellogg’s UK&I senior activation brand manager, said: “We know our shoppers love spicy flavours, as we saw with our Sizzl’N range. Pringles Hot is the next evolution and allows retailers to capitalise on the demand for more spicy offerings.’’Pringles Hot is available at across major UK retailers for an RRP of £2.25 per 160g tube.

Deposit return schemes (DRS) are gaining traction worldwide as a practical solution to combat environmental pollution and encourage recycling. These schemes incentivise consumers to return empty bottles for various rewards, effectively reducing waste and promoting a circular economy. With growing environmental concerns and a push for circular economy practices, DRS has emerged as a promising solution to mitigate waste and promote recycling. FoodBev Media’s Rafaela Sousa explores. Government commitment This increasing recognition is evident in governmental initiatives worldwide. In January 2023, the UK government revealed plans to introduce a DRS in 2025 to improve the recycling of plastic bottles and cans. The DRS aims to achieve an 85% reduction in discarded beverage containers across England, Wales and Northern Ireland within three years of its launch. As part of the scheme, reverse vending machines will be installed at designated sites, such as retailers, allowing people to return their bottles and receive cashback. The introduction of the DRS was decided upon after a consultation, during which 83% of respondents were in favour of the new system. UK environment minister Rebecca Pow said: “We want to support people who want to do the right thing to help stop damaging plastics polluting our green spaces or floating in our oceans and rivers”. “That is why we are moving ahead using our powers from our landmark Environment Act to introduce a Deposit Return Scheme for drink containers. This will provide a simple and effective system across the country that helps people reduce litter and recycle more easily, even when on the move.” Meanwhile, the government of Scotland delayed the implementation of its DRS until at least October 2025. This was the second postponement of Scotland’s DRS, following the initial delay from March to August last year. The delay is in response to the UK government’s refusal to agree to a full exclusion from the Internal Market Act, as stated by Scotland’s minister for circular economy, Lorna Slater. Industry collaboration Despite the Scottish government delaying the introduction of its DRS, supermarket chain Lidl is trialling its own bottle return scheme across 21 of its stores in Glasgow. Customers will receive a £0.5 reward for each eligible returned item. The scheme, which began on 8 February and is running until 11 August, enables shoppers to return their empty polyethylene terephthalate plastic and aluminium beverage containers via in-store reverse vending machines. Lidl – which is said to become the first supermarket to pilot its own bottle return scheme across an entire city – highlighted that it is expected that the pilot will recycle at least 10.5 tonnes of plastic and aluminium material each month, which will be used to create new plastic and aluminium products. Richard Bourns, chief commercial officer at Lidl GB, said: “We’re on a mission to eliminate all unnecessary waste, and with over 95% of our own-brand packaging now recyclable, reusable or refillable we’ve been making great progress. We know that Lidl shoppers share this passion, and we hope that utilising this infrastructure, which might otherwise have been left dormant, will help to make recycling their cans and bottles even more convenient for them.” Additionally, waste management company Biffa launched a nationwide recycling service last month for hot and cold takeaway drink cups. The company is currently offering UK mainland businesses – from cafes and restaurants to service stations and supermarkets – a “fully integrated” disposal, collection and recycling service for their used cups. Businesses with ten or more full-time employees who sell takeaway drinks in fibre-based single-use cups will be required by law to recycle them starting in October 2025. Soft drinks company Fraser & Neave Holdings has also been part of this effort to promote sustainability and reduce plastic waste. In November, the company, in collaboration with three other industry partners, launched a reverse vending machine pilot project in Malaysia, as it aims to drive sustainable change and encourage recycling. Meanwhile, Coca-Cola has been a key player in reverse vending for many years and has been actively involved in sustainability efforts. Since introducing reversing vending in 2019, Coca-Cola has consistently partnered with Merlin Entertainments, resulting in the collection of over 100,000 plastic bottles through the implementation of reverse vending machines. Looking ahead As the momentum for DRS grows, the future holds promise for a sustainable world. Collaboration among governments, businesses and consumers is essential for the expansion of this initiative, ultimately strengthening its effectiveness in addressing the global waste crisis. DRS holds the potential to transform our recycling habits, leading to a cleaner, more environmentally friendly planet.

We’re thrilled to announce that the World Coffee Innovation Awards have returned! We will soon open entries for the latest groundbreaking coffee concepts, technologies and innovations worldwide. It’s that time of the year when the innovators and movers in the coffee industry compete and showcase their contributions to raising the bar in the coffee experience. The 2023 awards saw innovations from all over the globe compete for the accolade of the world’s best. Raw Material was one of the successful entries and won in both Best Sustainability Initiative and Best Ethical Initiative categories. The full list of winners from last year was published in Refreshment magazine’s issue 32. This year, we’re excited to introduce new categories where industry pioneers can participate and present their creations. Barista Tool/Equipment: This category is designed for new-age coffee technology, tools or equipment, whether for domestic or commercial use, that enable the making of the perfect cup of coffee. Innovations that redefine efficiency, design and usability in the barista scene will be honoured within this segment. Functional Coffee: In today’s market, coffee isn’t just about getting that caffeine hit. It’s also about enhanced wellbeing benefits. So, for all the health-conscious coffee enthusiasts out there, we are now celebrating innovations in functional coffees – innovations that marry coffee with wellness through the inclusion of ingredients that provide extra nutritional perks. Technology Innovation: Finally, if you have devised an innovative coffee-making process, created an advanced machine-learning coffee roaster, or simply applied tech to revolutionise coffee brewing methods or the coffee supply chain, this category is for you. View the full list of categories on the FoodBev Awards website Returning to the judging panel for 2024 is Erwin Wetzel, who brings his expertise as the director general of the European Vending & Coffee Service Association; and Francois Knopes, manager of the Independent Coffee Lab in London, and a freelance coffee quality consultant. More judges will be announced in the following weeks – make sure to sign up to FoodBev Awards’ coffee awards newsletter to be the first to know. The global stage awaits your innovations, and this year, we once again have the pleasure of partnering with Caffè Culture Show to present our 2024 winners ceremony. Caffè Culture Show brings together over 3500 visitors to network and expand their knowledge through industry talks and presentations. This year, FoodBev Awards has taken the World Coffee Innovation Awards to the next level and is excited to present shortlisted companies with the opportunity to exhibit their products at the Caffè Culture Show in the dedicated World Coffee Innovation Awards feature area. This provides a physical platform to showcase, network and celebrate their innovations. The World Coffee Innovation Awards spotlight remarkable, groundbreaking contributions to the global coffee industry. This is a platform for inventors, developers and innovators in the world of coffee to showcase their original work and take the coffee culture forward. Whether you’re a veteran coffee entrepreneur or a start-up passionate about making a difference, our judges can’t wait to see what has been brewing behind the scenes. Entries will open 11 March 2024.

Velo Coffee Roasters has unveiled Velo Coffee + Protein, a ready-to-brew coffee that contains 12g of protein per serving. The product uses 100% Arabica coffee beans from Brazil and Columbia, roasted in small batches before being ground and blended with whey protein. Velo describes the result as a creamy, sweet coffee with notes of milk chocolate, able to provide healthy energy while helping consumers to build and maintain muscle. While protein products like coffee-flavoured protein powder and RTD iced coffees have already launched on the market, adding protein to hot liquids usually makes it congeal as it is not heat soluble, Velo said. The company has partnered with Glanbia Nutritionals to launch the protein coffee using Glanbia’s ProTherma whey, said to dissolve completely and maintain its nutritional properties without impacting on the coffee’s taste or aroma.

Britvic is expanding its ‘Tango Editions’ range with the limited-edition launch of Tango Mango, a new mango-flavoured take on its popular soda. Britvic says it developed the latest variant to tap into increasing consumer demand for mango-flavoured soft drinks. Tango Mango is the latest sugar-free innovation from Britvic, showcasing the company’s dedication to BFY reformulation. According to Britvic, this commitment has resulted in its entire global drinks portfolio containing an average of 22 calories per 250ml serving. Ben Parker, retail commercial director for Britvic Great Britain, said: “Our next big flavour launch, Tango Mango, drives appeal among new and existing Tango fans, generating additional sales opportunities for retailers. We understand retailers don’t have infinite space for new products, but the Tango Editions range has already proven to drive additional sales, and the rotational change seasonally maintains excitement and engagement with the brand.” Parker continued: “In addition, Tango Mango aims to attract a broader range of shoppers including Gen Z and families, expanding sales opportunities for retailers. Innovating in the fruit-flavoured carbonates category will always be important to Tango – with new and exciting sugar-free flavours, which play on the brand’s bold, fun tone and personality, helping to increase consumer purchases.” According to research provided by Britvic, the two previous ‘Tango Editions’ flavours – Paradise Punch and Berry Peachy – were the number one flavoured fruit carbonate NPDs of 2022 and 2023. Tango Mango will launch into major retailers nationwide from February. Available for 12 months, the drinks will come in various sizes and pack formats.

UK foodservice company Compass Group has agreed to acquire hospitality services provider CH&CO. According to Reuters, the deal is valued at £475 million, including debt, making it the company’s largest acquisition in Europe to date. CH&CO operates in the UK and Ireland, offering services in workplace catering, events, venues, visitor attractions, stadia, education, healthcare and hospitality. It provides catering services to venues such as London’s Royal Opera House, Abbey Road Studios and the Royal Botanic Gardens at Kew in London. The company has 10,000 employees supporting over 900 clients across 1,000 locations. The acquisition aims to leverage the strengths of both companies, “including their shared passion for food, client-centric approach, strong people-focused culture and commitment to sustainability,” said Compass Group. The combined business holds the potential to accelerate innovation, elevating both client and customer experiences while offering expanded career progression opportunities for employees. Upon completion of the transaction, the plan is for CH&CO’s portfolio of companies – which includes Gather & Gather, Vacherin and Company of Cooks – to become part of Compass Group’s family of brands. Robin Mills, CEO of Compass Group UK & Ireland, said: “I have always admired CH&CO and its real passion for food. I believe that by combining our strengths, the proposed acquisition will bring a multitude of benefits to clients, customers and employees. Together, we have the potential to create even more compelling and innovative solutions for our clients and customers, as well as a wider range of career opportunities for our talented people in both organisations.” Bill Toner, CEO of CH&CO, added: “We’re delighted that Compass wants to acquire CH&CO. The prospect of joining a leading global provider of food services offers huge potential for us and our clients. Creativity and innovation are skills that we share with Compass, and food is at the heart of everything we do.” “Both businesses have strong and complementary brands, and subject to regulatory approval, there is a great opportunity for us to learn from each other and to build an even more exciting future together.”

We are thrilled to announce our panel of judges for the first World Catering Technology Awards, celebrating the brilliance and innovation within the catering industry. The World Catering Technology Awards aims to honour companies and individuals who have successfully integrated innovative technology into catering practices to provide exceptional service and elevate the industry standard. After careful consideration and review of numerous highly qualified professionals, we are proud to introduce our esteemed judging panel: Peter Petroulas Inventor, founder and CEO, WizButler Peter Petroulas, as the inventor, founder and CEO of WizButler, has been spearheading a technological revolution, redefining the way restaurants can be more responsive to customer personalisation requirements, while at the same time adding online greater revenue opportunities and cost reductions for the restaurant owner through completely autonomous restaurant systems, such that WizButler and its patented technology stands as the pinnacle of restaurant booking, ordering and POS systems. Peter’s journey to becoming a hospitality tech visionary started with a strong academic foundation, CEO and C suite appointments in aviation, travel and restaurants. Peter’s journey also included creating, owning, and operating his own drink, dine and entertainment precinct called ‘GPO Grand’ in Sydney’s CBD. GPO Grand comprised 15 completely different venues, including fine dining restaurants, casual dining restaurants, cafes, bars, functions and cabaret shows as a testament to his versatility. Jo Farish Event manager, Montgomery Events The catering industry is in the midst of an exciting technological transformation. Major leaps forward are happening everywhere we look, from the streamlining of the customer experience to accurately tracking food waste and quantifying sustainability initiatives. Whether it’s front-of-house innovations enabling hospitality teams to enhance their customer service or back-of-house tech providing chefs with more information, insights and support, the industry is changing fast, and catering businesses are leading the way. Innovation in hospitality tech is happening at such a rate it can even prove challenging for owners and operators to pinpoint the very best of the best in a crowded and competitive market. Hotel, Restaurant & Catering (HRC) is delighted to be partnering with FoodBev to launch the World Catering Technology Awards and shine a light on the suppliers blazing a trail in the industry and providing a quality product that enables catering and hospitality businesses to elevate their day-to-day operations. The award categories reflect several of the most exciting and important trends in the hospitality sector, with accolades available for AI innovation, takeaway packaging innovation, best waste/stock technology, best sustainability initiative and much more. Hospitality will also be a people business, and these technological innovations make sure that catering teams are doing what they do best: producing great food and providing an outstanding level of service. Entering the World Catering Technology Awards isn’t just about being recognised, it reflects the commitment to excellence, innovation and customer experience that we see throughout the industry and always well represented at HRC. I’m delighted to be a judge for the inaugural edition of the awards and can’t wait to check out the entries and the innovative approaches by tech suppliers in the UK and around the world! Rafaela Sousa News reporter, FoodBev Media Rafaela is the news reporter at FoodBev Media, a platform dedicated to the dissemination of food and beverage industry news. The catering industry is a vital part of the food and beverage sector, covering a range of services from technologies to specialised culinary experiences. It focuses on delivering not just food but memorable experiences, adapting to changing trends and preferences. Technology has become integral, streamlining operations and enhancing customer experiences. I look forward to being the judge of the World Catering Technology Awards! Christopher Munz Vice president of growth, Voosh | Hospitality technology consultant With over two decades of experience, Chris is a seasoned hospitality technologist specialising in leading go-to-market strategies for startups. His extensive expertise encompasses various aspects of hospitality technology, including e-commerce, IoT and digital marketing. Presently, he is dedicated to assisting hospitality brands in harnessing the power of AI to enhance guest experiences. Beyond his professional pursuits, Chris is an enthusiastic outdoorsman and sports lover, actively involved in coaching lacrosse and skiing. Chris and his family reside in North Yarmouth, Maine. Chris Cowls MBE CEO, Eproductive After decades working in hospitality, I believe that catering businesses are some of the most complex and challenging to run effectively. The juxtaposition of food production within a service environment means that the disciplines and technologies required are very wide-ranging. The areas where catering technology is trending now include driving increased automation, personalisation, speed and sustainability. The harvesting of data, and the insight that comes from it, is also a key factor. I think that what comes next is more of the same plus the increasing use of AI in a wide range of areas from menu adoption to stock and waste management. The service norm for most businesses will be automated / technology-led with staff freed up to be more creative and interactive with customers – who will pay a premium for the privilege. There will be increasing differentiation through novel experiences, with either standalone catering or its inclusion in new, unusual host environments. For most of my career I have been a provider of – or customer for – technology innovation. I’ve learnt a few lessons about how to make it work in our sector. A successful technological solution has to: Have the potential for rapid take-up, which can be implemented quickly and easily – operators will tell you soon enough if it won’t work practically for them. Give rapid return on investment for the operator as well as being commercially viable for the innovator. Be robust enough and have ongoing development and support that will differentiate it from the inevitable competition. Above all, it has to be scalable – and if there is one thing that the catering sector has, it’s lots of outlets! As a judge, I will be looking for new catering technology that meets these criteria. The judges will have the critical task of evaluating entries from the global selection of innovation across the catering industry, from innovative POS/payment systems to state-of-the-art delivery robotics, the very best in the technology within the catering industry. The panel has been carefully chosen for their breadth and depth of experience, knowledge, and insights into the relationship between technology and catering. We are extremely thankful for our panel’s commitment and contribution. As the judging process gets underway in just under a month, make sure to keep an eye out for updates as we announce the results. The competition is sure to be intense with the high calibre of industry experts on our panel. Let the anticipation build as we count down to the big event. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. Stay tuned and get excited for the World Catering Technology Awards 2024, entries close on 23 February 2024.

SodaStream has added a Mtn Dew flavour to its drink mix portfolio. The Mtn Dew drink mix is available in regular, diet and zero sugar varieties. It joins the company’s existing line-up, which includes: Pepsi, 7Up, Ginger Ale, Diet Tonic and more. Mark Fenton, chief business officer at SodaStream US, said: “In response to the overwhelming demand, we are thrilled to bring the exhilarating taste of Mtn Dew to SodaStream”. “We strive to offer our consumers an array of flavours to meet any and all taste preferences, and with this addition to our lineup, we can proudly cater to those who seek the bold one-of-a-kind refreshing citrus taste of Mtn Dew.” The new drink mix is priced at $6.99 each, with a single bottle making the equivalent of about 24-12 fl oz cans.

Under its #Nescafé brand, #Nestlé has expanded its portfolio with the launch of Nescafé Gold Dessert Edition, an indulgent coffee collection inspired by popular desserts. The new range – in flavours chocolate caramel brownie mocha and sticky toffee pudding latte – comes in sachet format, which is “convenient and easy for preparation”. The sachets are non-HFSS and contain around 80 calories per mug, providing a frothy dessert-inspired treat with a caffeine boost. Mia Beverley, Nescafé Gold frothy coffee brand manager, said: “We are really excited to launch our new Nescafé Gold Dessert Editions range. Dessert Editions offers our consumers the perfect treat to elevate their coffee break or satisfy those afternoon or post-dinner me-moments. We have two delicious and indulgent flavours to choose from, a rich Chocolate Caramel Brownie Mocha and an iconic Sticky Toffee Pudding Latte, so you can now have your cake, by drinking it too!” In April, Nescafé tapped into the ice coffee market with the launch of Ice Roast, its first soluble coffee designed especially for use in iced coffee beverages. The Nescafé Gold Dessert Edition range is available now in major UK supermarkets.