Paramount Coffee is expanding its Joe Knows Coffee brand with the launch of a new ready-to-drink cold brew range. Joe Knows Coffee Cold Brew will be available in 12oz cans in four flavours, which includes Caramel Café, featuring sweet, buttery and toasted notes; Mocha Mo-Joe, with cocoa and bittersweet notes; Vanilla Chill, with vanilla, caramel and dried fruit notes; and Tall, Dark and Handsome, a dark roasted cold brew with a smooth finish. The launch marks an expansion of the Joe Knows Coffee brand, which was introduced in 2009 and is described by Paramount as its best-selling ground coffee line. The brand is already available in single-serve pods, flavoured coffee varieties and seasonal formats. Rich Schaafsma, president of Paramount Coffee, said: “Joe Knows Coffee Cold Brew pairs premium cold brew craftsmanship with fun, personality-packed flavours that don’t take themselves too seriously. Whether you drink it straight from the can or have some fun customising it with toppings and mix-ins, the only rule is to enjoy it your way.” According to Paramount, the launch responds to growing consumer demand for chilled coffee formats. Citing data from the National Coffee Association’s Fall 2025 National Coffee Data Trends report, the company said 21% of American adults had consumed cold brew coffee in the past week, representing a 50% increase since 2020. The report also found that Gen Z consumers are more likely to choose chilled coffee formats, with 40% preferring cold or iced coffee and 17% preferring frozen coffee. Cold brew differs from traditional iced coffee as it is made by steeping coffee in cold water for several hours, creating a smoother and less bitter profile. The new range will launch in late July via the brand's website and select retailers across the US.

The Hershey Company has appointed Heather Hoytink as president, US, effective 8 July 2026, strengthening its leadership team as the snacking giant continues to expand across confectionery, salty snacks and protein categories. Heather Hoytink Hoytink joins Hershey from PepsiCo, where she most recently served as senior vice president and chief commercial officer for US Away From Home Beverages. In that role, she led North America's beverage commercialisation strategy across the away-from-home channel, working with major national customers to drive growth and expand consumer engagement with PepsiCo's beverage portfolio. She brings more than two decades of experience in sales, operations and commercial leadership, having held a number of senior roles throughout her career. Prior to her most recent position, Hoytink served as president of PepsiCo's South Division, overseeing one of the company's largest regions and delivering sustained revenue growth alongside margin expansion. At Hershey, Hoytink will assume end-to-end responsibility for the company's US commercial business. Her remit will span Hershey's confectionery, salty snack and protein portfolios, while advancing the company's 'ONE Hershey' commercial strategy designed to provide a more integrated approach across retail and consumer touchpoints. Kirk Tanner, president and chief executive officer of Hershey, said about the appointment: "Her [Hoytink] experience leading some of the largest, most complex customer and commercial organisations in the industry makes her exceptionally well-suited to lead our team into the next generation of growth." The appointment reflects Hershey's continued focus on broadening its presence beyond traditional confectionery. Over recent years, the company has expanded its portfolio through acquisitions in salty snacks and functional nutrition, adding brands such as SkinnyPop, LesserEvil, Pirate's Booty, Dot's Homestyle Pretzels, ONE Brands and Fulfil alongside its established confectionery portfolio. As President, US, Hoytink will oversee growth initiatives across retail, away-from-home, omnichannel and digital channels, supporting Hershey's ambition to create a unified commercial model across its expanding snacking business. Commenting on her appointment, Hoytink said: "I'm excited to join Hershey at such a dynamic moment for the business. Hershey's iconic brands, strong customer partnerships and talented team create an incredible foundation for growth. "I'm energised by building winning teams, investing in people and working closely with customers to unlock new opportunities. I look forward to partnering with the team to build on existing momentum, continue delivering for customers and consumers and drive the next chapter of growth together." Hoytink holds a degree in marketing and communications from the University of Wisconsin-Eau Claire and has completed executive education programmes at Dartmouth's Tuck School of Business and Harvard Business School. The leadership appointment comes as Hershey continues to position itself as a diversified snacking company, generating annual revenues of more than $11.7bn across a portfolio of more than 85 brands sold in approximately 65 countries worldwide.

Dee Schroeder, co-founder of GoodBrew GoodBrew was awarded Best ready-to-drink (RTD) Product 2025 at the prestigious World Coffee Innovation Awards. Here, co-founder Dee Schroeder, shares the detail behind their flavoured RTD cold brew packed with gut-friendly prebiotic fibre and immune boosting vitamins. Can you tell us a little about your winning entry — what makes it unique or innovative? Our winning product, the GoodGut Coconut Latte, was created to solve a problem we kept seeing in the ready-to-drink coffee category: consumers want flavour, function and convenience but the category rarely delivers all three. We set out to build a drink that tastes like a café-quality iced latte, but also supports health goals. Our GoodGut Coconut Latte combines our innovative GoodGut formula which includes 5g of prebiotic inulin fibre and 75% of your RDA of Immune boosting vitamins (A, D & E). It also offers a fun and unique seasonal flavour profile, something we know our Gen Z target consumer wants. Winning Best Ready-to-Drink product was great validation for us that we’re delivering something truly innovative in a convenient, consumer-first way. How has winning a FoodBev Award impacted your brand, team or project since the announcement? For a young brand, external validation from a reputable organisation like FoodBev Media is incredibly powerful. Winning two World Coffee Innovation Awards has accelerated conversations with retailers, distributors and partners who may not have heard of GoodBrew yet, particularly new export markets. Internally, it was a huge morale boost. We’re a tiny, scrappy team punching far above our weight, so moments like this remind everyone that all our hard work really matters. What does it feel like to have your work recognised on this global stage? From the beginning we’ve aspired to be a global brand and fundamentally change RTD coffee consumption so it’s really great to be recognised on a global stage alongside some really huge brands. The coffee and functional beverage sectors are incredibly competitive so standing out on a global stage reinforces that we’re building something meaningful and we’re not just a fad, we’re building GoodBrew to last. Looking ahead, what’s next for you and how do you see your innovation evolving in the future? 2026 is all about scale and accessibility. We believe game changing functional coffee shouldn’t be a niche, it should be a new daily habit. With that in mind, we’re expanding our retail footprint and dipping our toes into new markets. We’re also exploring new formats and functional formulas, especially in the area of gut health, where coffee naturally plays a role but hasn’t been fully optimised. The long-term vision is to make GoodBrew the most trusted functional coffee platform in Europe and the US. World Coffee Innovation Awards 2026, in association with Café Business Expo The World Coffee Innovation Awards have returned, showcasing groundbreaking developments across the sector. 2026 marks the fourth year of these awards, celebrating international innovation from the coffee industry. Submissions close: 14 August – Don't miss your chance for global recognition and industry exposure! In association partner The World Coffee Innovation Awards 2026 ceremony will be held at Café Business Expo, presented by FoodBev Media. Café Business Expo is the UK’s leading trade event connecting café owners and operators with the suppliers, technology, and ideas shaping the future of the industry. Discover the latest products and connect with innovative brands in the sector. Source new products, compare suppliers, and negotiate deals all in one place in London from 29 to 30 September 2026! For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.

Six Continents Index has released what it describes as the first global comparative assessment of energy drinks across all six inhabited continents, highlighting a major regional differences in product formulation, ingredient use and labelling standards. The project, led by water sommelier Pat Eckert, assessed energy drinks from markets including the US, Germany, Japan, China, Kenya, Chile, Nepal and New Zealand. Each brand was counted once, using a selected core or flagship SKU as sold and labelled to consumers. Products were evaluated against a 36-criteria product quality index covering verifiable characterisitcs such as caffeine quantity and declaration, sugar content and type, vitamin content, pasteurisation, packaging, traceability and label readability. The assessment did not include taste testing, branding or popularity measures. According to Six Continents Index, Europe achieved the highest overall score at continental level, followed by Oceania and Asia. North America, described in the release as the world's largest energy drink market revenue, ranked last overall among the six continents. The study found that 85.7% of European energy drinks assessed were pasteurised, compared with 12% in North America and under 1% in South America. In Asia, 78.9% of products used real sugar, whil in North America the figure was 8%. Six Continents Index also reported that 84% of North American energy drinks relied enetirely on artificial sweeteners, compared with 4.2% in Europe and almost none in Asia, Australia, South America and Africa. European products contained an average of 4.0 vitamins per product, compared with 2.9 in North America. Aspartame appeared in 10.5% of the global sample, with 43% of aspartame-containing products coming from Africa. Clear BPA-free labelling was found on only 1.4% of products assessed worlwide. At brand level, Hungary's Hell Energy achieved the highest overall score for objective product quality in the index. Germany's 28 Black ranked second, followed by Take Off, also from Germany. The report also noted that Red Bull was the only energy drink brand found in virtually every market assessed, while Japan's Lipovitan-D was the oldest brand included in the study, having been launched in 1962. Six Continents Index said the findings show that while energy drinks are a global category, product formulation differs significantly by region, with Europe more likely to use pasteurisation, North America more reliant on artificial sweeteners and Asia more likely to use real sugar.

The Hershey Company is expanded further into functional snacking with the launch of a new Reese's-flavoured protein bar under its One brand. The One x Reese’s Peanut Butter Chocolate Flavoured Layered Protein Bar features 18g of protein and 2g of sugar. The new bar features a layered format, designed to offer a more textured eating experience than a standard protein bar. It is positioned as an on-the-go snack for consumers looking for protein-led products without moving away from familiar confectionery flavours. Deanna Lyons, One brand manager, said: “Consumers have long been skeptical that protein bars can fully deliver on taste. By bringing Reese’s-inspired decadence into a layered format, we’re proving elevated flavour and functional performance can coexist.” The protein bar is currently available on Amazon.

Suntory Beverage & Food (SBF) GB&I has invested £14.5 million in a new blackcurrant processing facility in Herefordshire, as part of efforts to strengthen its UK supply chain for Ribena production. The project has been developed in partnership with Döhler Group’s Bevisol and is based at Bevisol’s newly developed site in Ledbury, Herefordshire. The facility is operating in time for this year’s blackcurrant harvest and will be used to prepare fruit sourced from SBF GB&I’s network of British growers. The site is located closer to key blackcurrant-growing regions and SBF GB&I’s manufacturing operations, providing a dedicated facility for fruit preparation before the berries are pressed and concentrated for use in Ribena. Karl Ottomar, supply chain director at SBF GB&I, said the investment marked “a huge milestone” for SBF GB&I, Ribena and British blackcurrant production. “By investing in innovative processing here in the UK, we are supporting our supply chain while continuing to work closely with the farmers who have been at the heart of Ribena for generations,” he added. The facility includes advanced evaporators powered by vapour recompression technology, cleanable membrane filtration, automated weighing, tipping and handling systems, and digital smart tag tracking on fruit bins to improve visibility across the supply chain. Farming minister Stephen Morgan described the project as “a vote of confidence in British farming” and said investments in greener technology and modern processing could help strengthen UK supply chains and support rural jobs. SBF GB&I sources blackcurrants from 33 farms across five growing regions in the UK, amounting to around 10,500 tonnes of fruit harvested annually over a six-week period. The new facility is expected to support 12 full-time jobs and an additional 30 seasonal roles in the region. Gero Spika, global account director at Döhler, said the partnership with SBF GB&I combines processing expertise, investment and innovation in a facility designed to support UK fruit preparation. “This project strengthens our global partnership with Suntory while reflecting our shared commitment to enhancing local production capabilities, supporting jobs in the region and contributing to the long-term future of British blackcurrant farming,” he said. First created in 1938, Ribena has used British blackcurrants for nearly 90 years. SBF GB&I has also invested in a blackcurrant breeding programme with the James Hutton Institute and a regenerative agriculture pilot in Norfolk. The announcement forms part of a wider £57.5 million investment programme across SBF GB&I’s UK supply chain. This includes recent projects at its Coleford factory aimed at strengthening manufacturing capability and reducing emissions, as well as plans to upgrade the site’s electricity connection, reduce reliance on its gas turbine and install a new £25 million manufacturing line in 2027. Top image: © Lucozade Ribena Suntory

Keurig Dr Pepper (KDP) has opened a search for the future chief executive of Global Coffee Co after Rafael Oliveira, head of the company's coffee operating unit, informed the business of his intention to leave at the end of July. Rafael Oliveira Oliveira, who has led JDE Peet's since 2024, is departing to take up an external chief executive opportunity. He has been named as Heineken's next CEO and chair of the executive board, subject to shareholder approval. Following KDP's acquisition of the coffee and tea company, Oliveira was appointed to lead KDP's coffee operating unit and serve as CEO of the planned Global Coffee Co. KDP is currently preparing for its planned separation into Beverage Co and Global Coffee Co, which is targeted for early 2027. Pamela Patsley, chairman of KDP's board and chair of its nominating and governance committee, will lead the search for Oliveira's successor. KDP also confirmed that Patsley will serve as chairman of Global Coffee Co following the separation. KDP chief executive Tim Cofer will continue to oversee the coffee business in the interim, working with the coffee operating unit leadership team as the company progresses the integration of JDE Peet's and prepares for the planned separation. Cofer is expected to serve as chief executive of Beverage Co once the split is complete. Cofer said: “Our business has strong momentum, and we remain focused on executing our 2026 priorities: delivering our full year guidance, successfully integrating JDE Peet’s and achieving separation milestones.” Patsley said KDP’s acquisition of JDE Peet’s is creating a “scaled, global coffee leader” with a broad portfolio of brands and category expertise. Oliveira said: “It has been an honour to lead JDE Peet’s and lay the foundation for Global Coffee Co. I’m proud of the progress we’ve made in integrating our coffee businesses, bringing our teams together and beginning to execute on meaningful synergy opportunities.” He added that he remains committed to supporting a smooth transition. KDP reaffirmed its 2026 guidance, including net sales of $25.9 billion to $26.4 billion and constant currency adjusted diluted earnings per share growth in a low-double-digit range.

Cartisan Carts was awarded the title of Best Coffee Shop Concept 2025 at the prestigious World Coffee Innovation Awards. Here, co-founder of NSP Cases, Rob Sampson, shares the vision of transforming how coffee is served in today’s evolving retail and hospitality landscape. Rob Sampson, co-founder of NSP Cases Can you tell us a little about your winning entry — what makes it unique or innovative? Our winning entry was built around a simple but often overlooked idea: If coffee is treated as a premium experience, the environment it’s served from should reflect that. Cartisan coffee carts are designed with the same level of engineering, material quality and attention to detail you’d expect from high-end hospitality interiors but packaged into a fully mobile, event-ready format. What makes it unique is the balance between form and function. Every element is purpose-designed: from workflow efficiency for the barista, to durability for transport, to visual impact in demanding environments like festivals, exhibitions and corporate spaces. We didn’t just design a cart that looks good, we engineered a platform that elevates the coffee service experience wherever it goes. How has winning a FoodBev Award impacted your brand, team or project since the announcement? Winning the FoodBev Award has been a huge validation for the team. Cartisan is the result of deep collaboration between designers, engineers and craftspeople, so external recognition like this reinforces that the details really do matter. From a brand perspective, it’s accelerated conversations we were already having with customers, partners, and distributors, particularly internationally. Internally, it’s given the team a real sense of pride and momentum. Awards don’t change the way we work, but they do energise you to push even harder and raise the bar again. What does it feel like to have your work recognised on this global stage? It’s incredibly rewarding. When you’re building something from the ground up, especially in manufacturing, you spend a lot of time focused on problem-solving and continuous improvement. You don’t always stop to reflect on how far something has come. To have Cartisan recognised on a global stage alongside such strong innovation in the food and beverage sector is both humbling and motivating. It tells us that thoughtful design, quality engineering and practical innovation still resonate, regardless of scale. Looking ahead, what’s next for you and how do you see your innovation evolving in the future? This award isn’t a finish line, it’s a starting point. We’re continuing to evolve Cartisan with new configurations, smarter integrations and even greater focus on sustainability and efficiency. Innovation for us isn’t about chasing trends, it’s about listening to how our products are used in the real world and refining them continuously. As the specialty coffee industry evolves, we see Cartisan becoming a platform, one that grows with the needs of modern baristas, brands and venues while staying true to quality, craftsmanship and purpose-led design. World Coffee Innovation Awards 2026, in association with Café Business Expo The World Coffee Innovation Awards have returned, showcasing groundbreaking developments across the sector. 2026 marks the fourth year of these awards, celebrating international innovation from the coffee industry. Submissions close: 14 August – Don't miss your chance for global recognition and industry exposure! In association partner The World Coffee Innovation Awards 2026 ceremony will be held at Café Business Expo, presented by FoodBev Media. Café Business Expo is the UK’s leading trade event connecting café owners and operators with the suppliers, technology and ideas shaping the future of the industry. Discover the latest products and connect with innovative brands in the sector. Source new products, compare suppliers and negotiate deals all in one place in London from 29 to 30 September 2026! For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.

Portable coffee equipment brand Wacaco has launched Prestina, a manual immersion coffee brewer. The Hong Kong-based company said the patented brewer replaces the traditional piston mechanism with the cup itself. The device is hand-powered and uses an integrated stainless steel filter, removing the need for paper filters or capsules. Prestina is designed for use with 15g of medium-gound coffee and 240ml of water at around 90°C. Users stirs the coffee, leave it to infuse for one minute and then press down with the cup until brewing is complete. The six-piece kit includes the brewer body, portafilter, cup, lid, spoon and drip tray. When packed, the brewer and cup nest into one unit measuring 134 x 85 x 85mm and weighing 254g. Hugo Cailleton, co-founder and chief designer at Wacaco, said: “With Prestina, we wanted to strip manual brewing back to its most essential form. The breakthrough was realising the cup did not have to be separate from the brewing mechanism – it could become part of it." "That allowed us to create something simpler, smaller and easier to use, without losing the richness people expect from an immersion brew." Prestina is available in Sage Green, Clay Pink and Coal Black, with a retail price of $29.90. It is sold through Wacaco’s website, select online marketplaces and the company’s global retail partners.

Olvi has completed its acquisition of Värska Originaal, with its Estonian subsidiary A Le Coq acquiring 100% of the shares in the natural mineral water producer. The transaction closed on 19 June 2026 and is effective for accounting purposes from the same date. The deal was cleared by the Competition Authority in mid-April but was temporarily suspended due to interim legal protection requested by a third party. Following legal proceedings, the Tallin Administrative Court and District Court ruled that there were no ground to continue the interim protection, allowing the acquisition to proceed. Olvi first announced the planned acquisition in September 2025, saying the deal would support its strategy to expand its non-alcoholic beverage portfolio and pursue growth through acquisitions in Europe. Olvi said the acquisition would increase production capacity and support growth in non-alcoholic beverage volumes. At the time the deal was announced, the group said the transaction could increase sales volume of non-alcoholic products by around 10%. Värska Originaal, founded in 1993 with operational roots dating back to 1973, produces natural mineral water in Värska, southeastern Estonia. Its portfolio also includes flavoured and functional waters, with products exported to markets including Latvia, Lithuania, Finland, Sweden and Ireland. The company employs around 70 people and recorded a production volume of 44 million litres in 2025. Terms of the transaction were not disclosed.

Chobani has expanded its coffee creamer portfolio with the launch of a new permanent zero-sugar flavour: Vanilla Cinnamon. The new creamer is made with cream and milk and contains 0g of sugar. According to the company, the product is free from artificial ingredients, sweeteners and preservatives. Chobani said vanilla and cinnamon are the two most requested flavours among consumers of its zero-sugar creamer range. The launch also taps into growing demand for nostalgic flavour profiles in food and beverage. The Vanilla Cinnamon Zero Sugar Creamer will be available soon at retailers across the US, including Target, Walmart and Publix.

The US Federal Trade Commission (FTC) has finalised a consent order linked to 365 Retail Markets' $848 million acquisition of Cantaloupe. The deal brings together two of the largest providers of micro market kiosks, as well as software and services used by foodservice operators to manage and run micro market locations. Under the final order, 365 must sell Cantaloupe’s competing micro market kiosk provider, Three Square Market, to Seaga Manufacturing. The FTC said the divestiture is intended to address competition concerns arising from the merger. The order settles FTC allegations that the original proposed acquisition would have eliminated head-to-head competition in the micro market kiosk sector. The regulator said this could have led to higher prices for kiosks and related software and services, as well as reduced product and service quality. The FTC also alleged that higher kiosk costs could have been passed on to consumers through increased food prices. In addition to the divestiture, the final consent order requires 365 to offer integrations between its software and hardware on reasonable and non-discriminatory terms to customers and third parties. The Commission voted 2-0 to approve the final order following a public comment period.