US beverage provider Sidework has closed a new funding round, increasing its total raised capital to over $10 million. The round was led by Cherubic Ventures and included participation from Finistere Ventures, SOSV, Outlander Labs and Pathbreaker Ventures. Sidework, formerly known as Backbar, is a beverage technology company that provides hospitality businesses with dispensers for a wide range of drinks. Its dispensers have the capability to manage ingredients that are fresh, viscous, and contain particulates, pulp, dairy and more. According to the company, Sidework’s dispenser enables operators to swiftly adapt to changing consumer demands. For instance, a menu can feature iced pumpkin spiced lattes in the morning, flavoured sparkling waters and craft sodas during lunch, and automatically transition to cocktails for dinner. Matt Cheng, Cherubic Ventures’ general partner, said: “We believe in Sidework’s vision to revolutionise the beverage industry. This funding marks an exciting milestone, reflecting the pivotal role they are playing to reshape how beverages are crafted and served.” most challenging problems through innovation, and their recent rebranding and fundraising efforts reinforce their standing as a transformative technology player.

Darigold has launched a new coffee creamer brand, called Belle, available in four flavours. made with five simple ingredients including real cream, Belle Creamers are available in vanilla, sweet cream, hazelnut latte and caramel. The creamers contain no oils or fillers and are lactose-free. Sam Cohen, head of marketing at Darigold, said: "Looking at the leading brands of coffee creamer today, it's a bit of a misnomer to call them 'creamers' since they are not made with real cream. Like margarine, most common coffee creamers today are made with vegetable oils, not real cream, and tend to have as many as 10 or more ingredients. Belle Creamers are made with just five simple ingredients, including real cream and natural flavors, making them actual coffee cream rather than coffee oilers." Dan Hofmeister, president of Darigold's business to consumer division, added: "As we look to grow and modernise our business, we are making new investments in the Darigold brand and innovative consumer products like Belle Creamer. The coffee creamer space is dominated by big brands that aren't real cream at all. We saw that as an opportunity to make the best coffee creamer for the best coffee experience, and we believe Belle delivers on that promise."

Arla Foods is partnering with Swedish start-up Blue Ocean Closures to create a fibre-based cap for its cardboard milk cartons. The company said this could be a first in the dairy industry and would reduce Arla’s plastic consumption by more than 500 tonnes annually if implemented. Accounting for around 23% of the plastic used in Arla’s cartons, the farmer-owned dairy cooperative is focusing on eliminating the use of fossil-based virgin plastic in its packaging by 2030, starting with the caps on its cardboard cartons. Chief commercial officer at Arla Foods, Peter Giørtz-Carlsen, said: “Improving our packaging, including reducing our use of plastic, is imperative to us and we know that consumers are also very invested in this area. This project to explore what could very well be the first fibre-based cap on milk cartons is very exciting and shows that we at Arla are constantly looking to improve and lead the transformation of sustainable packaging.”

Last week, the National Consumers League (NCL), a consumer advocacy organisation in the US, filed a lawsuit against Starbucks. The lawsuit alleges that the global coffee company has been misleadingly promoting its tea and coffee as being 100% ethically sourced, despite sourcing from farms in Kenya, Brazil and Guatemala associated with human rights abuses. The filing claims it provides widespread evidence that the company relies on farms and cooperatives involved in severe labour and human rights violations. Submitted in the Superior Court of the District of Columbia, the lawsuit highlights Starbucks’ campaigns to position itself as a leader in ethical coffee and tea sourcing. Despite promotional claims of ethical sourcing, the case alleges that Starbucks’ marketing “misleads consumers and fails to convey the rampant sourcing from coffee and tea farms and cooperatives with a documented history of child labour, forced labour, sexual harassment and assault and other human rights abuses”. Sally Greenberg, chief executive officer of NCL, said: “On every bag of coffee and box of K-cups sitting on grocery store shelves, Starbucks is telling consumers a lie. The facts are clear: there are significant human rights and labour abuses across Starbucks’ supply chain, and consumers have a right to know exactly what they’re paying for. NCL is committed to exposing and reining in these deceptive practices and holding Starbucks accountable for living up to its claims.” The group said in its court filing: “Starbucks’ failure to adopt meaningful reforms to its coffee and tea sourcing practices in the face of these critiques and documented labour abuses on its source farms is wholly inconsistent with a reasonable consumer’s understanding of what it means to be ‘committed to 100% ethical’ sourcing”. “Similarly, Starbucks’ failure to disclose to consumers the unreliability of these certification programmes and their limitations as a guarantee of ethical sourcing are misleading omissions material to the decision-making of a reasonable consumer.” A spokesperson for Starbucks told FoodBev: “We are aware of the lawsuit, and plan to aggressively defend against the asserted claims that Starbucks has misrepresented its ethical sourcing commitments to customers”. “We take allegations like these extremely seriously and are actively engaged with farms to ensure they adhere to our standards. Each supply chain is required to undergo reverification regularly and we remain committed to working with our business partners to meet the expectations detailed in our Global Human Rights Statement.”

Kerry has released its winter 2023 Art of Taste & Nutrition: Festive Edition research report, providing a comprehensive analysis of 250+ new winter beverage launches across 14 European markets. It explores key trends in seasonal flavours and formats, offering valuable insights for foodservice operators preparing for the 2024 festive season. The report delves into emerging trends and influences, highlighting approaches to reduce sugar content, enhance sustainable nutrition metrics, and innovate cost-effectively. These strategic insights aim to guide product innovators towards a 2024 festive beverage line-up that not only captivates customers but also aligns with evolving public health concerns regarding sugar intake. Amid rising pressure to regulate and reduce sugar content in consumer products, companies are grappling with the challenge of reformulating without compromising the indulgent experiences consumers crave during the festive season. The report emphasises the need for foodservice product developers to address growing public health concerns about sugar intake while meeting the demand for tasty treats. The report sheds light on key trends observed during the 2023 festive season, showcasing how beverage creators are adapting familiar offerings to introduce new, sophisticated flavours. Notably, the addition of warming winter spices, including cardamom and gingerbread, has gained prominence. Seasonal indulgences, such as flavoured hot chocolates, mochas and frappés, continue to feature prominently on menus. Surprisingly, despite the traditional preference for winter-warming beverages, there has been a 7% year-over-year increase in the launch of iced beverages, constituting 23% of all festive season new-product launches. The Benelux and German markets lead in iced beverage launches, accounting for 50% and 45%, respectively. This trend signals a shift towards the incorporation of cold beverages as a year-round menu item. Daniel Sjogren, VP of Food Service for Kerry Europe, said: “Our research shows that the shift toward simultaneously enhancing both indulgence and nutrition has influenced menus across Europe this festive season, and in fact far more noticeably than ever before. With many foodservice operators still searching for ways to translate these trending recipe advances into their menus, for the time being this trend is being driven predominantly by leading innovators.” He continued: “The big challenge for foodservice beverage product developers going forward is maintaining appealing, indulgent beverage flavours while also reducing sugar and calorie content. These sugar-reduction efforts will pay off decisively by also improving sustainability credentials and success in this area. This is particularly helpful in reaching the mainly younger consumers who prioritize sustainability as a key purchase driver.” Kerry’s top three trends In Winter 2023, a discernible trend in the beverage landscape centres around seasonal products, strategically designed to offer consumers a nuanced experience while simultaneously driving foot traffic to foodservice establishments. Flavour evolutions: Consumers express a preference for novel and adventurous flavours, yet remain cautious about financial investments in untested options. Avoiding overtly unconventional choices, they gravitate toward familiar tastes presented with a refined twist. To address this, the report states that “brands are using well-established tastes but getting creative with naming to convey a more exotic and seasonal offering. For instance, instead of simply calling a flavour “orange” the flavour profile has evolved to “mandarin” or “clementine”. This has the bonus effect of making the product seem more premium.” Warming seasonal flavours: As temperatures decline, the demand for warm beverages intensifies. Foodservice operators respond by introducing warming winter spices and rich, indulgent brown tones. Traditional festive spices such as cinnamon, cardamom and gingerbread take centre stage, complemented by opulent notes of caramel, chocolate and toffee. Delightful indulgence: Recognising the stress associated with the holiday season, brands are strategically positioning themselves to provide a serene, “feel-good” respite for customers. This is reflected in the increasing popularity of flavoured hot chocolates, mochas, and frappes—an invitation for consumers to indulge in a moment of self-care. Accompanying these offerings are elevated toppings, featuring flavoured creams, delectable sauces, and tasteful biscuit and chocolate inclusions, lending an air of sophistication and festive charm. Top five festive flavours 1. Chocolate 2. Gingerbread 3. Caramel 4. Toffee 5. Cinnamon Festive flavours by region North America: Iced winter indulgence Jocelyn Carter, activation marketing director, Kerry Taste and Nutrition, North America: “This year we are seeing a dramatic increase in the use of indulgent brown flavours such as chocolate and caramel. It is also not just about taste this year with the visualisation of festive beverages becoming just as important. Chains are using their ingredients to make their drinks stand out visually and appear even more festive to add to the experience such as the use of white chocolate to match snow and peppermint sprinkles to imitate candy canes.” Mexico: Dessert-inspired classics Natalia Carmona, marketing analyst, Kerry Taste and Nutrition, LATAM: “This year, festive drinks themed around regional desserts, chocolates and nuts are everywhere, with flavours like red velvet, chestnut praline, caramel or nutty chocolate appearing in many menus. In terms of formats, lattes and frappes continue to be the most popular this year with a balanced mix between hot and iced winter drinks.” Middle East: Decadent desserts Taku Chibwe, development beverage specialist, Kerry Taste and Nutrition, MISA: “Foodservice brands offer indulgent and delightful dessert inspired and spice decorated combinations. Flavours like chocolate, orange, cinnamon, maple nut, pumpkin spice and toffee nut are used to marry consumers’ love of the new with their nostalgia for traditional flavours. However, as playful as the flavours may be, coffee remains the main medium they are paired with.” For more information about trends by country/region, read Kerry’s full report. Kerry’s predictions for 2024 Better for you indulgence: Today’s consumers prioritise excellent taste without compromising their health or environmental values. To capture the loyalty of these discerning individuals, it is imperative to substantiate ongoing efforts to enhance products through gradual reductions in sugar and calories and an overarching commitment to sustainability. By consistently demonstrating these improvements, brands can foster loyalty, ensuring continued patronage from conscientious consumers in the future. Nostalgic treats that surprise and delight: In an environment fraught with increasing pressures, consumers seek solace, delight and moments of joy from the brands they choose. To meet this demand, brands can instil delight through a blend of nostalgic and innovative flavour combinations, thoughtful additions, and strategic marketing incentives. Leveraging a mix of nostalgic elements and novel twists, coupled with added extras, creates a unique and uplifting experience. Incorporating value-driven strategies, such as early access launches, discounts and engaging competitions, further enriches the consumer journey. Efficient creativity: Elevate your menu for the upcoming year by infusing creativity. Utilise your core products year-round, with strategic seasonal additions, creating exciting and cost-effective limited-time offerings.

UK supermarket Iceland has partnered with Myprotein to launch the “world’s first” frozen protein meal vending machine. The new machine has been installed at a gym in Wigan, UK, with the companies planning roll out into all Fitness First gyms nationwide if the pilot is deemed successful. The machine will sell a range of ten frozen Myprotein meals, each containing 20-30 grams of protein, which the company says is necessary for muscle building and recovery. In a statement, the companies said: “Gym goers simply need to pick the meal of their choice and pop it in the microwave once home to help refuel, build muscle and recover – with ultimate convenience. From just £5.00 – £5.50 per meal, they’re super affordable too.” The meals available include katsu chicken, beef lasagne, Singapore noodles and jerk chicken, and all are contained in reusable packaging. The frozen meal vending machine was manufactured by Mother, a full-service automatic retail company that provides smart vending solutions. CEO and founder of Mother, Phil Davison, commented: “The Myprotein smart vending machine is a perfect fit for gym environments and we’re thrilled to see it launching in Fitness First where we’re sure its members will love the solution. The interactive user interface, cashless and mobile payments, product filtering, nutritional information, product animations and special offers all contribute to what customers are demanding nowadays – a modern day digital retail experience.”

The Cumulus Coffee Company has received $20.3 million in funding and is introducing the “world’s first solution for making premium cold brew at home in a matter of seconds”. The seed funding round was led by Valor Siren Ventures (VSV) and Valor Equity Partners (VEP) with participation from various investors. Cumulus’ cold brew machine uses recyclable aluminium capsules to deliver a 10-ounce cold brew, a nitro cold brew and a “first-of-its-kind” cold-pressed espresso in under 45 seconds. The company claims that the technology in the cold brew machine will make cold beverages without any ice, and the nitro cold brew will not require a large nitrogen gas tank.

Prebiotic soda brand Living Things has been launched, with an emphasis on gut-friendly ingredients and a commitment to environmental sustainability. Developed and manufactured in the UK, Living Things is carbon negative and packed in fully recyclable cans. The range of lightly sparkling drinks has low sugar, high fibre and prebiotics, delivering two billion live cultures per can without compromising on taste. The initial release features three flavours: Raspberry & Pomegranate, Peach & Blood Orange and Lemon & Ginger. These all-natural beverages have no added sugar, with less than 1.7g of naturally occurring sugar and just 13kcal per 100ml, as well as being free from sweeteners. Ben Vear, CEO and co-founder of Living Things said: “Tasting good and doing good don’t have to be in conflict, more than ever the consumer isn’t looking for another sugar-filled soft drink but for solutions that don’t just taste great but also pack health benefits and environmental credentials. With Living Things, we’re creating a new class of soft drink that finally does all three” The brand will be available for purchase initially from independent cafes and retailers and online with an early 2024 national roll-out set to be announced soon.

Suntory Holdings has made a multi-million-dollar investment in US "beanless coffee" start-up Atomo Coffee. Founded in 2019, Atomo is the "world's first" molecular coffee – a bean-free, sustainable alternative to traditional coffee. The company's upcycled brew aims to provide a more environmentally friendly coffee option, reducing the need for further deforestation caused by commercial coffee farming. According to Suntory, Atomo is changing the coffee landscape "with its unique beanless espresso". It replicates traditional coffee's molecular structure and sourcing using eco-friendly superfoods and upcycled ingredients such as date seeds, lemon and sunflower seeds. The result is a smooth, low-acid coffee with rich antioxidants that delivers the same caffeine kick for coffee drinkers. Andy Kleitsch, CEO of Atomo Coffee, said: “This investment will enable us to continue our mission to create the best-tasting coffee that’s best for the planet. It reflects our goal of reimagining the coffee industry to be both enjoyable and environmentally friendly. We’re excited about introducing our coffee experience to consumers worldwide." Mikio Aoki, general manager of future business development department at Suntory Holdings Limited, added: "Our investment in Atomo Coffee is part of our strategy to support innovation in the beverage industry, ensuring a sustainable and enjoyable coffee experience".

From 28-30 November, BrauBeviale opened its doors at the Nuremberg Messe in Germany to over 900 exhibiting companies from over 120 countries after a four-year hiatus, marking it as one of the industry’s largest and key trade fairs. BrauBeviale specialises in the beverage industry – with a large focus on alcoholic beverages such as beer and spirits – covering aspects from ingredients to packaging. Throughout the nine halls, companies showcased their innovations, shared ideas and cultivated contacts across the industry. Rolf Keller, managing director of organiser Yontex, said: “With strong visitor demand from all sectors of the beverage industry, our three-day show once again scored highly: The technical exchanges between experts, the wide range of exhibitors and the specialist topics addressed in the supporting programme were extremely well received by visitors.” During the three-day event, FoodBev spoke to several key players such as Krones, KHS, Symrise, Ardagh and more, learning about the latest innovations in ingredients and technologies while also exploring sustainability and the future of the beverages sector. One area that stirred up a lot of discussion and focus is PET (polyethylene terephthalate), with multiple companies showcasing their innovations in production and packaging. PET packaging company Petainer showcased its latest innovations in refillable PET bottles, as well as plastic wine bottles, which replicate the look of glass while significantly reducing the carbon footprint of production and transport costs. On the other hand, companies such as Vetropack were focusing on reducing PET usage by making glass packaging more sustainable. Vetropack has been achieving this through reducing energy consumption and the creation of lightweight tempered glass which can be more effectively reused and recycled. For ingredients, hops had a high presence which is to be expected given the importance of hops in the brewing process. However, malts were notably present with companies such as Viking Malt and Boortmalt showcasing how they leverage malts to create superior flavours in various types of beer such as micro-IPAs, Doppelbocks, golden ales and many more. Innovative technologies were presented throughout the event in all sectors, with companies that focus on packaging and filling, like KHS, which showcased its latest breakthroughs in energy-efficient keg filling and PET production. Automation was a hot topic in this year’s trade fair, not just automation in production but also in serving. Beermate presented its “Bar of the Future” self-service machine, designed to reduce wait times and effectively end queuing for drinks at high-attendance events such as festivals, concerts and sports events. The consumer inputs the quantity of drinks they want, and the machine automatically pours and serves the selection. The machine can be filled with kegs from various lager brands, and Beermate is working on how to fit ale kegs. Another innovation could be found with O-I Glass, which has developed a method of printing fully customisable images directly onto glass bottles, removing the need for hard-to-recycle plastic labels. The images that are printed peel away in heat so the bottles can be reused. Of course, it was not just established companies at the event. BrauBeviale had a focus on the future with the new Young Talents Camp, which got off to an equally promising start. The new networking lounge concept aimed at attracting young Gen Z talent to all areas and levels of the beverage industry was a complete success. Andrea Kalrait, BrauBeviale’s executive director, highlighted: “We had excellent responses to this offer. I can already say that we will be stepping up our activities in this interdisciplinary area for the benefit of the whole industry.” Given the high turnover of students, both visiting and exhibiting, the Young Talent’s Camp was highly popular, containing a sociable area where young people could gather, have relaxed meetings and play popular drinking games. The winners of the 21st World Beverage Innovation Awards were announced in a grand ceremony at Brau Beviale, with awards for ingredients, technology, innovation and beverages, both alcoholic and non-alcoholic. FoodBev’s Dan Bunt hosted the ceremony and congratulated this year’s winners: “Congratulations to all of this year’s shortlisted companies. We have seen an incredible selection of new and innovative products, particularly in the technology and manufacturing sectors.” After a four-year hiatus due to Covid-19 restrictions and last year’s Drinktec fair, BrauBeviale has been welcomed back by the industry with open arms. Caroline Pötzl, managing director of Kieselmann, commented: “In addition to holding interesting discussions with trade visitors, it is the moments of reunion with long-standing customers, business partners and friends that make this trade fair a complete success. It somehow feels like a big family reunion. We are already looking forward to meeting everyone again at BrauBeviale 2024.”

Bosch Home Appliances has announced the launch of a new countertop fully automatic espresso machine. The new 800 Series fully automatic espresso machine is said to offer a wide range of beverage options from freshly ground beans. The unit features the Aroma Max System, which combines four innovations for consistent coffee quality. These include: Long lasting ceramic grinder developed by Bosch, a smart water pump for full-bodied flavours, an intelligent flow heater for optimising brewing temperature and a high-tech brewing unit for a unique coffee aroma. The machine also includes the Active Select Display, a user-friendly 5-inch touchscreen display and control panel for easy coffee preparation, offering control over milk settings, size and aroma. Hannah Kühner, head of consumer products region North America at Bosch, said: “This product is a testament to our profound understanding of consumer needs and our commitment to state-of-the-art technology for the home. We can’t wait to introduce the complete Bosch line-up to consumers in 2024.”

Culligan-owned Quench has announced the acquisition of Neighbors Coffee. Founded in 1985, Neighbors Coffee is an office coffee supplier and service provider in West Park, Florida. The acquisition highlights the growing role of coffee in the company’s portfolio and supports its “goal of providing commercial customers with the broadest array of premium point-of-use offerings,” said Ryan Hartley, VP of corporate development for Quench. David Santana, owner of Neighbors Coffee, added: “Quench is the benchmark when it comes to customer service. When the time came to pass our legacy on, Quench was the natural choice.” “With its unparalleled product line that also includes water coolers, ice machines and sparkling water dispensers, Quench is uniquely equipped to support the many breakroom needs of our customers.” Terms of the transaction were not disclosed.