LA Libations Water, in partnership with Re:Lid USA, has introduced the beverage industry’s first resealable lid designed for aluminium cans, a packaging innovation aimed at improving convenience and reducing waste. The technology was unveiled live at The Beverage Forum by LA Libations co-founder Annika Stepper alongside Ryan Adams, CEO and president of Gelson’s Markets. The product will make its retail debut through a roll-out across all 26 Gelson’s Markets locations and two convenience stores in Southern California. The Re:Lid system addresses a long-standing limitation of canned beverages: the inability to reseal once opened. By combining the recyclability of aluminium with a resealable mechanism, the companies say the design offers a more practical alternative to traditional single-use formats without introducing plastic waste. “This is a major glow-up for one of the most iconic formats in the beverage industry,” Stepper said. “Cans have looked and functioned largely the same for decades. Re:Lid Libations is reinventing that experience to fit how people actually live today.” Re:Lid USA’s debut initiative is developed in collaboration with LA Libations, the beverage incubator behind brands including Zico Coconut Water, Core Hydration and Bodyarmor. Following its introduction at The Beverage Forum, the companies said the technology will be made available to the wider beverage industry, with LA Libations leading sales and marketing for Re:Lid Libations. Ryan Adams said the launch aligns with Gelson’s focus on accessible sustainability in retail environments. “At Gelson’s, sustainability works best when it’s simple for our customers to embrace,” Adams said. “We’re proud to be first to market with LA Libations, offering a resealable aluminium can that reduces waste and gives our customers a new, more sustainable choice at shelf.” Designed for on-the-go use, the resealable lid allows beverages to be opened and closed multiple times, extending consumption occasions and helping reduce unfinished drinks. The system is fully recyclable and compatible with existing aluminium infrastructure, positioning it as a scalable option for both brands and retailers. Top image: LA Libations

Green Coffee Company, a US-based coffee firm with operations in Colombia, has closed a $5 million Regulation Crowdfunding (Reg CF) campaign hosted on DealMaker’s platform, attracting more than 2,000 retail investors across the United States. The raise forms part of a broader capital strategy for the company, which has already secured over $100 million from high-net-worth investors. Green Coffee Company said the Reg CF offering was designed not only to raise funds, but also to convert customers and brand supporters into shareholders as it expands its footprint in North American retail, hospitality and e-commerce channels. The company operates farms and processing facilities in Colombia and focuses on traceability, sustainability, and direct relationships with smallholder farmers. It also holds exclusive third-party distribution rights for Juan Valdez products in the United States and Canada. Distribution of Juan Valdez products has expanded rapidly, growing from zero to more than 1,000 retail locations in the past year, with a target of over 3,000 locations by the end of the year. Co-CEO and founder Cole Shephard said the campaign reflects a desire to give consumers a direct stake in the business. “We wanted people who love great coffee and believe in what we’re building to have a real stake in this story,” he said. “Our investor community has become our most authentic advocates.” DealMaker CEO Rebecca Kacaba said the raise highlights a broader shift in how companies use retail capital. “When investors are genuinely excited about what a company is building, they become its most authentic advocates,” she stated. Green Coffee Company said it views its retail shareholder base as an extension of its customer community, helping to drive brand awareness, product engagement and long-term growth as it works toward potential public market expansion. Top image: © Green Coffee Company

Lavazza has launched La Reserva de Tierra Selection, a new coffee positioned as the first professional-focused blend sourced from farms certified under the Rainforest Alliance’s Regenerative Agriculture Standard. The product builds on a more than 20-year partnership between Rainforest Alliance and Lavazza, and is intended to demonstrate how regenerative agriculture can be implemented and verified at farm level rather than remaining a broad sustainability goal. The Rainforest Alliance’s Regenerative Agriculture Standard provides a certification framework covering soil health, biodiversity, water management, climate resilience and farmer livelihoods. The system is independently audited and designed to measure progress against defined environmental and social indicators. The launch comes as the coffee sector faces ongoing pressure from climate volatility, soil degradation, biodiversity loss and economic challenges for producers. The Rainforest Alliance positions regenerative agriculture as a method to improve farm resilience and support long-term supply stability. Initial implementation has focused on Honduras, where more than 70 farms have achieved certification under the standard with support including technical training and operational guidance. The project is intended to move regenerative practices from pilot stages into commercially available products. Lavazza said the new blend will be available in international markets from June 2026.

Innocent Drinks has added a 500ml single-serve format to its coconut water range, targeting growing demand for convenient, ready-to-drink hydration options. The launch comes as innocent coconut water continues to perform strongly in the category, described as the fastest growing coconut water on the market, according to Nielsen data. The new pack size complements the existing 1-litre bottle and is designed to broaden appeal among both consumers and foodservice operators looking to offer healthier drink choices. Nicki Garland, UK&I managing director at innocent drinks, said the move reflects changing consumer behaviour around hydration: “More people want simple, natural hydration they can grab on the go and our new 500ml coconut water is designed to do just that. It’s 100% pure coconut water with nothing added, giving drinkers an easy way to offer a healthier choice without compromising on taste or quality,” she said. The product remains aligned with Innocent’s formulation approach, featuring 100% pure coconut water with no added sugar, sweeteners or concentrates. It contains naturally occurring electrolytes, including potassium, providing around 25% of daily intake per 250ml serving. It is also naturally low in calories at under 20kcal per 100ml and fat-free. The 500ml format will roll out from 18 May, initially available in Tesco Express, as well as through Amazon and wider convenience channels, with a recommended retail price of £2.50.

Economic uncertainty, rising costs and inflation are squeezing the hospitality sector – and operators are turning to new technology to stay ahead. Automatic beverage machines, with their effortless drink selection and conveniently small footprint, have revolutionised the guest experience for the hospitality sector. By combining convenience with consistency and accessibility, they are helping operators to mitigate staffing challenges, improve efficiency and stretch budgets further. That said, consumers today are not willing to compromise on quality for the sake of convenience, which means that operators will need self-service machines that can provide premium, espresso-style drinks, quality beans and café-level taste in a quick, automated format. The rise of automation In a recent survey by leading hospitality platform Toast, which asked foodservice operators which area of restaurant management they would be focusing on in 2026, 31% of operators said they would be making improvements to customer experience while 21% want to improve speed and efficiency. According to the survey, 80% of restaurant owners reported being at least ‘somewhat ready’ to adopt new technologies, and 18% of respondents predicted technology and automation will have the biggest impact on the UK restaurant industry. Placed in areas such as breakfast rooms, conference spaces, lobbies and late-night self-service zones, automatic beverage machines have the potential to elevate the guest experience by providing high-quality coffee and speciality drinks exactly where and when guests need them. They combine barista level consistency with intuitive interfaces, so even first-time users can get their preferred drink quickly, without queues or full staff presence. The atmosphere around the machine is key, according to Tharyn Estevez, director of global marketing at SEB Professional Beverage. “Guests increasingly appreciate attractive, comfortable spaces where they can work, relax or socialise while enjoying their drink,” she explained. “Selfservice coffee corners in lobbies or lounges are becoming social hubs that extend dwell time and strengthen brand perception.” Andrea Pozzolini, CEO of Rhea, maintains that being able to offer refreshment at any time is a strong benefit for a hospitality setting. “Guests appreciate being able to enjoy a high-quality drink when they want one, without waiting for staff availability or facing long queues during peak moments,” he told Refreshment. He noted that automatic beverage machines elevate the guest experience by combining convenience with consistency and accessibility. Personal preferences... A wide selection of high-quality hot beverages is a baseline expectation for consumers today. While this is very achievable in barista-led coffee shops, it can be a challenge to offer the same variation in busy, multi-use hospitality venues like hotels, cafeterias or university campuses. This is where automated solutions come into their own. “Our guests increasingly expect…the ability to personalise their drink,” Vinay Malhotra, area general manager at Leonardo Hotels, shared. “They like to see a well-set-up area dispensing café-quality beverages prepared quickly, with options such as milk alternatives, drink strength, sweetness levels or size. Automated beverage solutions meet these expectations through precise dosing, temperature control and preprogrammed recipes that ensure consistent results. Digital interfaces allow guests or staff to customise drinks easily, delivering choice without complexity while maintaining speed and accuracy.” SEB’s Estevez notes that hospitality guests seek out beverages that reflect their lifestyle, including plant-based options, cold and iced variations and functional or wellness-oriented recipes that still taste indulgent. Automatic machines support this by offering customisation at the touch of a screen. “This lets a business serve both the traditional espresso lover and the guest who wants an oat based matcha latte or protein-enriched iced coffee on the same system, without slowing down the service,” she explained. “Modern interfaces and recipe flexibility mean operators can tailor menus to their brand while still giving guests the freedom to personalise their drink,” agreed Dawn Harwood, strategic director at 86 Degrees Coffee, the UK distributor for de Jong Duke. “We always say customer satisfaction starts at installation. We run a full taste test with clients – adjusting temperature, strength, pour and cup volume for every drink they want to offer. And with ConnectMe technology, we can make recipe changes remotely whenever they need them. That level of responsiveness is something our customers really value.” ...and practical concerns While offering variety and plenty of choice gives the end user what they want, on the operational side, speed and consistency are king. With precision settings and calibrated recipes, an automated beverage machine can guarantee that that every cup will meet the same premium standard – vital for hospitality venues that rely on reputation and reliably high quality. Service speed is an essential consideration in hospitality venues with a high footfall, Rhea’s Pozzolini told Refreshment. “Guests want their drinks quickly, but without compromising on taste,” he said. “Rhea’s machines are designed with advanced brewing technology and intuitive interfaces, offering a wide variety of beverages – from coffee to plant-based alternatives and signature recipes – while ensuring barista-level quality in every cup. The result is a premium experience that perfectly aligns with the expectations of today’s hospitality guests.” “Speed is non-negotiable now,” confirmed 86 Degrees Coffee’s Harwood. “Guests want their drink immediately – not in three minutes. Automatic machines deliver high-quality beverages in seconds, which keeps queues moving and reduces friction. Quality is equally important; guests expect fresh-brew coffee, stable temperature, rich crema and consistent flavour. De Jong Duke machines are engineered to deliver barista-level quality with minimal variation, which is a huge advantage over manual preparation.” Labour challenges Staff shortages, whether caused by insurance hikes or budget constraints, will majorly impact the hospitality sector, affecting operations, revenue and customer experience. Research from Toast found that 60% of restaurant owners had concerns around staff shortages and labour challenges for 2026: fewer staff means slower service, longer wait times and a decline in guest satisfaction. So how can the use of automated beverage solutions improve staffing issues, and what balance should be struck between human- and machinebased service in guest-facing environments? According to Leonardo Hotels’ Malhotra, automated beverage machines can help to reduce pressure on staff by handling repetitive, high-volume beverage preparation and allowing employees to focus more on guest interaction, service quality and upselling. They can also shorten training time and reduce reliance on specialist beverage skills. “The ideal balance is one where machines support staff work regimes, rather than reducing their work scope or hours,” said Malhotra. “We must appreciate that while automation takes care of consistency and efficiency, people provide warmth, guidance and hospitality. This balance is particularly important to a premium-quality establishment like Leonardo Hotels, where personal service remains a key differentiator.” Rhea’s Pozzolini similarly warned that automation should never be seen as replacing people, but rather empowering them. “By handling repetitive tasks, beverage machines allow staff to dedicate more time to guest engagement and hospitality,” he explained. “The ideal balance is achieved when machines deliver efficiency and consistency, while humans provide creativity and the personal touch that defines great service.” Focus on sustainability With 80% of UK restaurant owners surveyed by Toast saying they will be focusing on sustainability and ethical sourcing in 2026, automatic beverage machines that can prove their green credentials will be the most likely contenders for hospitality contracts. Operators will need to consider energy and water efficiency, ingredient usage, waste reduction, machine reliability and upkeep requirements when making their choice. According to Leonardo Hotels’ Malhotra, modern automatic beverage machines “often use precise dosing to reduce overuse and waste, while smart energy-saving modes limit power consumption during low-demand periods”. These smart, automated machines, with excellent energy efficiency ratings, can make a significant contribution to an organisation’s sustainability goals, especially when designed to also use or dispense recyclable and reusable packaging. SEB’s Estevez maintains that in order to make an informed choice of machine, operators will need to consider the full lifecycle impact – from energy and ingredient efficiency to repairability and end-of-life solutions. “ Selecting equipment that is right-sized to actual cup demand helps avoid unnecessary energy consumption,” she told Refreshment. “In addition, choosing machines designed to limit energy losses, for example through improved boiler insulation and the use of Eco Mode during off-peak periods, can significantly reduce energy waste.” Furthermore, she noted, long-term sustainability also depends on product quality, repairability and serviceability. “Machines designed for durability, with long spare-parts availability and strong service networks, can remain in operation for many years, reducing e-waste while lowering the total cost of ownership.” Sustainability is an important consideration for the end user as well, with ethical business practices and sustainably-sourced ingredients providing a strong motive for brand loyalty and return custom. Marcello Canetti, managing director UK and Ireland at Italian coffee company Illy, said: “We know a growing number of consumers are looking for convenience in their coffee. However, consumers simply aren’t willing to compromise on taste or ethics.” Sustainability is the cornerstone of Illy’s new line of bean-to-cup, self-service coffee bars, which the Italian coffee company rolled out earlier this year. Serving Illy’s premium blend of 100% Arabica beans, the ‘Illy On The Go’ range has been designed to minimise waste and offer an ethical self-service coffee option. The unit itself is made of 95% recycled products, with 30% of these repurposed from waste coffee grounds. The future of hospitality It is a difficult time for hospitality operators, as they experience the interconnected challenges of rising costs, staff shortages and economic uncertainty. Fortunately, the sector has remained flexible and open to the opportunities offered by new technologies. Despite the uncertainty, one thing is clear: dynamic, agile solutions are the way forward for the hospitality sector, and automatic beverage machines have the ability to elevate the guest experience by delivering high-quality coffee and speciality drinks, exactly when and where they are needed.

Caffè Bocca della Verità is entering the tea and infusions market with a new product range designed to broaden its portfolio beyond coffee and tap into growing consumer demand for functional and flavour-led beverages. The collection includes blends such as Narciso, Venus, Victoria, Bellona, Gaia, Aurora, Veritas, Minerva and Providentia. Each is developed with a distinct aromatic profile and positioned for different consumption occasions throughout the day, from morning energy-boosting drinks to evening relaxation blends. The company said the range was developed through careful ingredient selection and product research, with a focus on flavour balance and perceived wellbeing benefits. The launch marks the brand’s first structured move into the hot tea and infusion category, extending its expertise in beverage development beyond coffee. Caffè Bocca della Verità said the new line reflects changing consumer habits, particularly growing interest in variety, natural ingredients and drinks that offer both taste and functional positioning. Alongside the tea launch, the brand will continue to develop its core coffee business, which includes beans, ground coffee, pods and compatible capsules for systems such as Nespresso and Dolce Gusto. It has also been expanding across retail and horeca channels, supported by international distribution and e-commerce growth. The company said the diversification into teas forms part of a wider strategy to evolve into a broader beverage brand while maintaining its Italian roasting heritage and focus on quality sourcing and product consistency.

Lipton Teas & Infusions has appointed Grant Reid as chair, effective immediately. Reid previously served as chief executive of Mars for nine years, following more than three decades at the business. During that period, company sales rose by over 50%, alongside expansion in its pet services division. He currently holds board roles at Vanguard and Marriott International. Between 2021 and 2024, he chaired the Sustainable Markets Initiative Agribusiness Taskforce, convened by King Charles III, focusing on regenerative agriculture. He has also served on the board of the Consumer Goods Forum, where he co-chaired the governance committee and worked on the Forest Positive Initiative. Reid will work with Lipton chief executive Marc Busain, who joined the business in October, as the company continues its growth strategy. Reid said: “I am delighted to join Lipton as chair at such an exciting time for the company. Lipton is a business with wonderful brands, real heritage and a place in people’s everyday lives all over the world." "Businesses like this succeed through creating value for consumers, partners and communities – with purpose and performance going hand in hand. I look forward to working with Marc, the board and the leadership team as Lipton builds its next chapter.” Busain added: “I am thrilled that someone with the stature and experience of Grant has agreed to become our new chair and I am confident he will be an invaluable support and source of wisdom and challenge for all of us.”

Emmi Caffè Latte is rolling out a new Protein Chocolate Cappuccino alongside wider Tesco expansion as it targets growth in the £364 million ready-to-drink iced coffee category. Emmi Caffè Latte Zero From week commencing 11 May, the new 330ml Protein Chocolate Cappuccino will launch nationwide in Tesco, alongside the brand’s Emmi Caffè Latte Zero 370ml entering the Tesco Meal Deal for the first time. According to Emmi, the Protein Chocolate Cappuccino is positioned in the growing functional dairy segment, where protein drinks are up 53.3% year on year. It contains 7.8g of protein per 100ml and is made with hand-roasted arabica beans, fresh Swiss milk and protein concentrate rather than ultra-processed isolates. The launch forms part of the brand’s wider 'Be Ready' campaign, which includes TV, out-of-home advertising across UK cities, digital and social activity, and shopper marketing. Experiential activity will include a branded van visiting high-footfall locations such as city centres, train stations and sporting events. Georgia Lightbody, senior brand manager at Emmi Caffè Latte, said: “Bringing Emmi Caffè Latte Zero into the Tesco Meal Deal is a significant step for the brand, allowing us to reach shoppers at scale with a no-added-sugar option that appeals to consumers looking for a healthier option". "At the same time, our new Emmi Caffè Latte Protein Chocolate Cappuccino taps into growing demand for functional, on-the-go formats. Backed by strong investment across TV, OOH and digital, we’re focused on driving trial and reinforcing Emmi Caffè Latte as the go-to for an on-the-go refreshing energy boost throughout the day.” Emmi Caffè Latte Zero 370ml will have an RRP of £2.95, while the Protein Chocolate Cappuccino 330ml will retail at £2.50.

Starbucks reported a rise in second-quarter sales and earnings, driven by higher customer traffic and early gains from its turnaround strategy, even as margins faced pressure in North America. The coffee chain said global comparable store sales increased 6.2% in the 13 weeks to 29 March, led by a 3.8% rise in transactions and a 2.3% increase in average ticket. Net revenues rose 9% year-on-year to $9.5 billion, while diluted earnings per share climbed 32% to $0.45. On a non-GAAP basis, EPS reached $0.50, up 22%. Chief executive Brian Niccol said the quarter marked a turning point for the company’s “Back to Starbucks” plan, which aims to reinvigorate store experience and improve operational discipline. In North America, comparable store sales increased 7.1%, supported by a 4.4% rise in transactions. Segment revenues grew 7% to $6.9 billion. However, operating income in the region fell 9% to $679.9 million, with margins contracting to 9.9% from 11.6% a year earlier. The decline was attributed to higher labour investment tied to the turnaround plan, product mix shifts and inflation, including elevated coffee costs. Internationally, performance was more mixed. Comparable store sales rose 2.6%, with modest ticket growth and stronger transactions. In China, comps edged up 0.5%, as a decline in average spend offset traffic gains. Despite softer sales momentum, international operating income surged 84% to $398.6 million, with margins expanding to 19.4%. This was largely driven by lower depreciation and operating costs linked to the classification of Starbucks’ China retail operations as held for sale. The company’s Channel Development segment, which includes packaged coffee and ready-to-drink products, posted 39% revenue growth to $567.8 million, supported by gains in the Global Coffee Alliance. Operating income in the segment rose 19%, although margins narrowed due to product mix and joint venture dynamics. During the quarter, Starbucks expanded its global store base to 41,129 locations, with the US and China accounting for 61% of the total. The company also advanced structural changes in China, completing a deal with Boyu Capital that will see the investor take a 60% stake in the local retail business, with Starbucks retaining 40%. Looking ahead, Starbucks raised its full-year guidance, forecasting global comparable sales growth of at least 5% and non-GAAP EPS of $2.25 to $2.45. The company said it expects margin improvement to continue as cost discipline and sales growth build through the remainder of the year.

Premium coffee brand L’or is expanding its range with the launch of Coconut Iced Capsules, aimed at tapping into rising demand for flavoured, barista-style drinks at home. Designed specifically for iced coffee, the product features a tailored roast and grind intended to deliver strong flavour, aroma and intensity when served cold. The launch reflects growing consumer interest in indulgent and flavoured coffee, particularly among younger shoppers, as well as the continued rise of iced coffee consumption in the UK. According to the company, coconut is now among the top five trending flavours, while nearly two-thirds of consumers aged 16-34 are interested in more indulgent coffee options. At the same time, iced coffee is increasingly being consumed later in the day, creating new consumption occasions beyond traditional morning coffee. L’or said the new capsules are designed to help retailers attract younger consumers and drive growth in the at-home coffee segment, which has benefited from shoppers looking to recreate café-style drinks at home. Maria Kabalyk, head of category and shopper at JDE Peet’s, the parent company of L'or, said: "The consumer demand for indulgent, barista-style iced and flavoured coffees at home represents a significant growth driver for the retailers. Our new L'or Coconut Iced Capsules directly address this trend." "By offering a meticulously engineered capsule that delivers a perfectly balanced, refreshing coffee experience over ice, we're empowering retailers to tap into new consumption occasions, attract younger, premium-seeking shoppers and drive substantial category growth in the at-home coffee market.” The capsules are made from aluminium and can be recycled through the Podback scheme, while the outer packaging is widely recyclable. The Coconut Iced Capsules, priced at £4.69 for a pack of 10, will launch exclusively in Asda from 4 May, before rolling out to Waitrose at the end of the month.

Nestlé has agreed to sell its Blue Bottle Coffee business to private equity firm Centurium Capital, signalling the latest step in the food giant’s ongoing portfolio reshaping. Late last year, Nestlé announced that it was reportedly exploring the sale of Blue Bottle Coffee, as part of a broader strategic review initiated by new CEO Philipp Navratil. In March, it was reported that Centurium Capital Partners was in advanced talks to acquire Nestlé’s Blue Bottle Coffee. The deal, announced as part of Nestlé’s first-quarter results, is expected to close in the first half of 2026, subject to customary conditions. Financial terms were not disclosed. The divestment signals a shift in strategy for Nestlé, which has been actively reviewing its portfolio to focus on higher-growth and scalable categories. The company said it is also exploring options for other parts of its business, including engaging with potential partners for its Waters & Premium Beverages division and seeking buyers for its mainstream vitamins, minerals and supplements segment. Blue Bottle Coffee, a premium speciality coffee roaster and retailer, was acquired by Nestlé in 2017 as part of a push into high-end coffee. Coffee remains a key growth engine for the group. In the first quarter, the category delivered organic growth of 9.3%, driven by both pricing and improved volumes, with strong performance from brands such as Nescafé. Overall, Nestlé reported organic sales growth of 3.5% for the three-month period, supported by positive momentum across most regions and categories despite macroeconomic uncertainty and the lingering impact of an infant formula recall earlier in the year. Chief executive Philipp Navratil said the company’s performance reflects progress against its strategy, with a continued focus on “RIG-led growth” – increasing volumes alongside pricing – and targeted investment in key platforms such as coffee and food.

Celsius has unveiled Electric Vibe, a limited-edition Sparkling Tropical Freeze flavour inspired by football culture and fan communities. Electric Vibe combines notes of pineapple, orange, cherry and grape, with Celsius adapting its Live. Fit. Go. tagline to Live. Fit. Goal. for the launch. To support the launch, Celsius has introduced “The Surge,” a football-themed campaign featuring Weston McKennie, Declan Rice, Hirving Lozano, creator Marlon Garcia and Diplo. Kyle Watson, chief brand officer at Celsius, said the launch was designed to celebrate the energy, passion and connection surrounding football culture. Electric Vibe is available at major US retailers, including Target.