Nestlé has appointed Manuela Bernasconi as its new group general counsel and a member of the Group Executive Board, effective 1 January 2027. Manuela Bernasconi Bernasconi, who currently serves as general counsel for Zone Americas, will succeed Leanne Geale, who is retiring after seven years as Nestlé’s group general counsel. Bernasconi joined Nestlé in 2007 as legal counsel within corporate & group compliance. She has since held a number of senior legal positions across the business, including roles within Zone Europe and Nestlé Switzerland. She joined Nespresso in 2017 and became its general counsel in 2020, before moving to the role of general counsel for Zone Latin America. In January 2025, she was appointed general counsel for Zone Americas. In her new position, Bernasconi will lead Nestlé’s Legal & Compliance function at group level, overseeing the company’s legal, regulatory and compliance activities. Nestlé CEO Philipp Navratil said Bernasconi brings nearly two decades of experience with the company, alongside legal expertise and knowledge of its operations. “With nearly 20 years of experience at Nestlé, Manuela combines deep legal expertise with a strong understanding of our company,” Navratil said. “She is a trusted adviser with a proven ability to navigate complex legal, regulatory and compliance matters.” He added that Bernasconi’s leadership and strategic perspective would support the Legal & Compliance function in its next phase. Geale will step down following seven years as group general counsel. During her tenure, Nestlé said she strengthened and professionalised the company’s Legal & Compliance function, including its approach to human rights. “On behalf of her colleagues across Nestlé, I thank her warmly for her leadership and many contributions to the company,” Navratil said.

PizzaExpress is exploring a potential sale that could value the UK restaurant group at up to £500 million, according to reporting by the Financial Times. The pizza chain’s owners, including Bain Capital’s special situations unit and Cyrus Capital Partners, have reportedly appointed investment bank Rothschild to assess interest after receiving approaches. According to sources cited by FT, discussions remain at an early stage and there is no certainty that a transaction will proceed. PizzaExpress operates more than 360 restaurants across the UK and Ireland, alongside franchised operations in international markets. The business was founded in London in 1965 by Peter Boizot. The potential sale comes as PizzaExpress continues to broaden its offering beyond its traditional pizza format. Earlier this year, the group agreed to bring US fried chicken brand Houston Hot Chicken into its portfolio, with plans to open locations in the UK, as well as launching Mac & Wings, a delivery-first concept featuring macaroni cheese and chicken wings. PizzaExpress has changed hands several times since Boizot opened its first restaurant, with the business later becoming a publicly listed company before returning to private ownership. The reported sale process remains preliminary, with PizzaExpress and its investors yet to confirm that a transaction is being pursued.

WWF has launched Earthbrew, a new premium coffee brand designed to link everyday coffee consumption with funding for nature conservation. The environmental charity’s first branded product in the coffee category, Earthbrew debuts in September with a Colombian Supremo whole-bean coffee, with a ground version scheduled to follow in October. The 100% Arabica, single-origin coffee is speciality grade (83+ SCA) and is grown and hand-picked at high altitudes in Colombia’s Andes Mountains. It is a medium roast with notes of caramel sweetness, chocolate and citrus. According to WWF, 100% of Earthbrew’s profits will be invested in protecting forests, wildlife and natural environments. The coffee has been developed with sustainability throughout its supply chain. The beans are roasted and packed in the UK at a Carbon Neutral-certified roastery powered by renewable electricity. The coffee is also 100% traceable to mill, Fairtrade certified and aligned with the EU Deforestation Regulation (EUDR). Its packaging has been designed using recyclable materials, with WWF describing the product as a “nature-led” premium coffee. Retail growth agency Blackdog has been appointed to support the brand’s launch and longer-term retail development, following a three-way competitive pitch. Earthbrew is currently available through the WWF online shop, with the ground coffee format due to expand the range’s appeal among at-home coffee drinkers. WWF said the launch is intended to give consumers a way to connect their daily coffee ritual with action to support nature, as climate change, biodiversity loss and deforestation increasingly threaten coffee-growing regions.

Japanese company MNH Inc. is introducing GENMAI DE CAFE to international markets as “Japanese Rice Coffee” – a coffee-style beverage made entirely from roasted Japanese brown rice. The beanless, caffeine-free beverage is made from 100% Japanese brown rice, roasted to deliver a coffee-like aroma, bitterness, and depth without coffee beans. MNH said the product is intended to offer a new take on the growing alternative and beanless coffee category, using rice as the starting point rather than attempting to replicate coffee through a blend of multiple ingredients. GENMAI DE CAFE combines the natural characteristics of brown rice with proprietary roasting techniques developed by MNH to create a beverage designed to evoke the experience of coffee. The company said its approach is rooted in Japanese food culture, positioning rice as an ingredient that can be roasted and brewed as well as used as a staple food. Naohiro Ozawa, president of MNH, said: “Our goal is not to imitate coffee. We want to create a new beverage culture that could only have come from Japan – one that treats rice not only as something to eat, but also as something to roast, brew and enjoy in a new way." The product is available in several formats, including drip packs, powder, tea bags, cold-brew applications and a tasting set. Across the formats, the core proposition remains the same: 100% Japanese brown rice, no coffee beans and no caffeine. MNH began research and development of GENMAI DE CAFE in 2012 before starting production in Shonai Town, Yamagata Prefecture, in 2014. The company has since refined its roasting techniques to develop greater aroma, depth and body from brown rice alone, while also exploring different product formats. The product has been presented at industry events including SCAJ in Japan in 2024 and 2025, where MNH said it attracted interest from coffee enthusiasts seeking beverages they could consume later in the day without caffeine. The company also reported interest from buyers and coffee professionals exploring alternative coffee options at FHA 2025 in Singapore. GENMAI DE CAFE is produced in Shonai Town, Yamagata Prefecture, where MNH has manufactured the product since 2014.

Starbucks is set to establish a new global technology hub in Chennai, India, with plans to recruit approximately 800 technology professionals as the coffee chain expands its global capabilities. The investment value has not been disclosed. The hub is expected to support Starbucks’ global business and work closely with technology and business teams across the US and other international markets. In a statement on the company’s website, Anand Varadarajan, Starbucks’ chief technology officer, said the new hub would form part of the company’s wider technology organisation, rather than operate as a standalone team. The facility will work alongside existing teams in Seattle, Nashville, London and Hong Kong, supporting shared priorities across the business. Starbucks said the new hub will also provide an opportunity to bring work currently performed by third-party service providers in-house over time. According to Varadarajan, this approach will help the company strengthen the capabilities and talent required to support its employees, coffeehouses and customers globally. The company is still in the early stages of establishing a Channai operation, with work now expected to focus on local recruitment, office readiness and operating processes. Starbucks expects recruitment to begin in the first quarter of its fiscal 2027 year, with further details to be announced. The company already has a significant presence in India, operating approximately 500 coffeehouses through its joint venture with Tata Consumer Products. Chennai represents around 10% of India’s global capability centre base, according to the Tamil Nadu government. India has become a major global hub for GCC operations, with more than 2,100 centres employing around 2.36 million people and generating nearly $100 billion in revenue, according to a 2026 report from Nasscom-Zinnov.

La Colombe is expanding its ready-to-drink portfolio beyond coffee with the launch of a new line of Matcha Lattes, bringing the brand’s café-style positioning to the rapidly growing matcha segment. The new RTD range includes three varieties: Everyday Matcha Latte, Strawberry and Vanilla. The beverages are made with single-origin matcha sourced from Japan and lactose-free whole milk from Michigan, and are packaged in 11-ounce cans. The launch comes as matcha continues to gain traction as an everyday beverage choice. According to La Colombe, matcha sales at its cafés have increased 188% since 2023, reflecting growing consumer interest in the beverage’s distinctive flavour and naturally occurring caffeine. Each Matcha Latte contains 65mg of natural caffeine and is described by the company as a good source of protein. The Everyday Matcha Latte is positioned as the core offering, while Strawberry and Vanilla provide sweeter variations on the traditional matcha latte. The move represents a broader expansion for La Colombe, which has built much of its RTD business around coffee. Founded in 1994, the brand entered the ready-to-drink coffee category more than a decade ago with its Draft Latte line, designed to replicate the experience of a handcrafted café latte in a can. With its latest launch, the company is applying that same product-development approach to matcha. Niel Sandfort, chief innovation officer at Chobani and La Colombe, said: “When La Colombe first put the Draft Latte in a can, the brand helped reshape the RTD coffee category by making a true coffeehouse quality experience accessible to more people. Now, we’re bringing that same craft and innovation to matcha.” La Colombe says the new products were developed with an emphasis on ingredient quality rather than simply responding to the popularity of matcha. The combination of Japanese single-origin matcha and whole milk is intended to deliver a creamy texture while retaining matcha’s bright, umami-forward flavour profile. The launch also gives La Colombe an entry point into a beverage category that extends beyond its established coffee consumer base, with the company targeting both regular matcha drinkers and consumers who are new to the category. La Colombe Matcha Lattes are rolling out online and at major retailers nationwide this month.

Europe’s foodservice market may appear stable on the surface, but changing consumer behaviour across generations is reshaping where, when and how people eat out, according to new research from Circana. Speaking at the European Foodservice Summit in Madrid, Edurne Uranga, VP Foodservice Europe at Circana, said the headline figures concealed a significant shift in the consumers driving the market. Across Great Britain, Germany, France, Spain and Italy, foodservice spending increased by 1.4% in the year ending June 2026, while visits fell by 0.7%. Average spend per eater rose 2.1%, taking annual foodservice expenditure across the five markets to €361.2bn. Uranga said: “At first sight, European foodservice looks remarkably steady. Spend continues to grow, visits have moved marginally and consumers are still eating out. However, that apparent stability is deceptive as behaviours across generations evolve.” Circana’s analysis suggests population size alone is a poor indicator of foodservice opportunity. Generation Z accounts for 16% of the population across Europe’s five largest foodservice markets but makes 39% more foodservice visits than would be expected from its population share. Millennials and Generation X also over-index, while Baby Boomers record a foodservice participation index of just 60 despite representing 29% of the population. The generational divide is even apparent among branded restaurants. Branded concepts account for 29% of commercial restaurant spend overall, rising to 40% among Generation Alpha, 35% among Gen Z and 35% among millennials. The figure falls to 24% for Gen X and 16% for Baby Boomers. Circana said younger, digitally native consumers are more accustomed to discovering, ordering and engaging with food through digital and delivery channels, helping recognisable branded concepts appeal to those consumers. Generation Alpha is already acting as a gateway into foodservice, although its spending is weighted towards retail-based immediate-consumption channels rather than traditional foodservice. Its delivery share is currently 1.3 times the population average and seven times that of Baby Boomers. Gen Z is also displaying distinct attitudes towards health and consumption. Circana found that 12% of Gen Z consumers practise intermittent fasting compared with 7% of the overall population. Almost a quarter focus on high-protein consumption, while 20% prioritise organic or natural products. Some 13% report avoiding coffee. The findings suggest that health-conscious behaviour is influencing not only what younger consumers eat, but also their meal routines and consumption occasions. Smaller party sizes are another significant change in foodservice occasions. Almost 60% of foodservice occasions now involve one or two people, with solo dining accounting for around a third of all main meal visits. Circana found that Millennials are driving the solo dining occasion, challenging the assumption that eating alone is primarily associated with older consumers. More significantly for operators, Millennials spend around 70% more per visit when dining alone than they do when dining as part of a group. However, the research suggests menus have yet to fully adapt to the occasion. Solo diners are considerably less likely to order categories including fish, seafood, pasta and noodles than the same consumers when dining in groups. This could point to an opportunity to rethink portion sizes menu architectures and dishes designed for one person. The research also challenges assumptions about how cost-conscious consumers make restaurant decisions. While 69% of Gen X consumers identify the cost of living as a concern, price is not their leading consideration when choosing a restaurant. Product offering ranks first, cited by 35%, followed by convenience and price. Urgana said: “Consumers can be financially cautious while continuing to prioritise experiences that they feel are worth paying for because they make their lives easier.” The findings suggest that operators seeking to demonstrate value may need to focus on the overall proposition rather than relying solely on discounts or lower prices. At the other end of the age spectrum, Baby Boomers represent a sizable but comparatively underdeveloped foodservice opportunity. Their lower participation is linked less to how frequently they eat out than to when they do so. Evening occasions are notably under-indexed, with tiredness contributing to a preference for returning home earlier. When Baby Boomers do eat out, however, they tend to favour longer occasions. They disproportionately choose lunches lasting more than two hours, contrasting with the wider market’s shift towards shorter visits. Branded restaurants also have significant headroom among the generation. Branded concepts account for just 16% of Baby Boomer spend, compared with 29% across the market as a whole. Circana said the findings demonstrate the limitations of treating age as a straightforward predictor of foodservice behaviour. “Age is no longer a straightforward guide to behaviour,” said Uranga. “Our data shows a much more complex picture, with technology, health, economic pressures, changing lifestyles and life stage all reshaping consumer choices.” He continued: “It’s evident that the future foodservice consumer will not simply behave like a younger version of today’s older consumer.” The company argues that operators should distinguish between behaviours that are genuinely linked to a particular generation and those that may become more widespread as consumers age. “Digitalisation, wellbeing and personalisation may be more pronounced among some generations today, but many of these behaviours will become more widespread over time,” Uranga concluded.

Beverage entrepreneur Lance Collins has launched ZenWTR, a premium bottled water brand combining alkaline hydration with packaging made from recycled, certified ocean-bound plastic. Collins, who previously founded beverage brands including FUZE, NOS, BODYARMOR and CORE Hydration, is positioning ZenWTR as a challenger in the premium water category, with packaging and environmental impact playing a central role in the brand proposition. The water is vapour distilled before undergoing ionisation through electrolysis to reach a pH of 9.5. Calcium, potassium and magnesium are then added as part of a proprietary mineral and electrolyte blend intended to deliver what the company describes as a crisp, clean taste. “The future of bottled water should be defined by both what is inside the bottle and the impact that bottle can have beyond itself,” said Collins, founder and CEO of ZenWTR. ZenWTR's flagship 20oz bottle is made from 100% recycled, certified ocean-bound plastic collected from coastal areas where recycling infrastructure is limited. According to the company, its supply network has sourced material from Indonesia, Thailand, Ecuador and Paraguay. Collection partners work with local communities to develop collection infrastructure and bottle-deposit programmes, while providing income opportunities for collectors. The company is making the recycled material part of its product story rather than treating packaging as a secondary sustainability initiative. A preform supplied as part of ZenWTR's media launch materials demonstrates how the recovered plastic is heated and blown into the finished bottle. ZenWTR also says it supports programmes that recover and recycle the equivalent of five ocean-bound plastic bottles for every qualifying Alumi-Tek bottle produced. The brand has additionally committed 1% of ZenWTR revenue to ocean conservation and recycling education, advancement and access in the US. ZenWTR says it became the first beverage brand to receive Plastic Negative Certification following a third-party assessment of its plastic footprint. Through a partnership with the Plastic Credit Exchange, the company says it supports the recovery and recycling of plastic waste equivalent to 200% of its annual plastic footprint. The certification and plastic recovery programme form a significant part of ZenWTR's positioning as it enters a bottled water market increasingly shaped by questions around packaging waste and environmental impact. “We want to prove that consumers do not have to compromise on quality or taste to support meaningful environmental impact,” Collins said. “Every bottle is an invitation to rethink what an everyday purchase can accomplish.” ZenWTR is currently available through retailers including Whole Foods Market, QuikTrip, Walmart, Amazon, Circle K's Frontier Division, Kwik Trip, Bristol Farms and Erewhon. The brand is also scheduled to enter H-E-B stores from 5 October.

Swiss Water Decaffeinated Coffee Inc. plans to invest CAD $6.2 million (approx. $4.5 million) in an expansion of its Delta, British Columbia, facility, increasing maximum production capacity by 15% as demand for chemical-solvent-free decaffeinated coffee continues to grow. The Toronto-listed company said construction is expected to begin in the first quarter of 2027 without disrupting existing operations. The expansion is scheduled for completion in June 2027, with commercial operations expected to begin the following month. Swiss Water said the majority of the investment is expected to be funded through operating cash flow, with the remainder financed through existing credit lines. The capacity expansion comes as demand grows for decaffeinated coffee produced without chemical solvents. Swiss Water uses its proprietary Swiss Water Process to remove caffeine from green coffee without solvents such as methylene chloride. Frank Dennis, president and CEO of Swiss Water, said: “We are excited to announce that due to growing demand for our decaffeinated coffee and rapidly expanding utilisation of our expanding production capacity, we will be investing in the expansion of our technologically advanced production facility.” The company said the project is intended to support existing customer demand while enabling it to add trading partners and enter new markets. Swiss Water operates as a speciality coffee company and green coffee decaffeinator, while its Seaforth Supply Chain Solutions business provides green coffee handling and storage services. The company said the expansion reflects increasing utilisation of its current production capacity and is part of its wider strategy to respond to demand for decaffeinated coffee made without chemical solvents.

Bubly, PepsiCo's sparkling water brand, is expanding its mocktail-inspired range with two new flavours: Berry Sparkle Sangria and Paradise Paloma. The new products are designed to recreate the flavour profiles of popular mixology favourites without alcohol, calories or artificial sweeteners. The launch comes as consumers increasingly explore lower- and no-alcohol drinking occasions. Bubly cites research indicating that almost half of Americans are trying to drink less alcohol. The new flavours add to the brand’s existing portfolio of mocktail-inspired sparkling waters, giving consumers additional options for social occasions and seasonal drinking. Bubly Berry Sparkle Sangria takes its inspiration from the fruit-forward profile of sangria, with the brand positioning it as an option for the fall season. Bubly Paradise Paloma draws on the citrus-forward flavour profile associated with the Paloma and is positioned as a way for consumers to extend summer drinking occasions. Both products are packaged in 8-packs of 12oz cans and are available at US retailers in-store and online while supplies last. Michael Smith, vice president of marketing for Bubly sparkling water at PepsiCo Beverages US, said: “Whether you’re ready for the crisp fall fruit flavours of Bubly Berry Sparkle Sangria or hanging on to the last stretch of summer with the citrus-forward Bubly Paradise Paloma, there are two more reasons to grab a can and crack a smile this season." Bubly Berry Sparkle Sangria and Bubly Paradise Paloma are available nationwide in the US through participating retailers, with availability beginning immediately and continuing while supplies last.

Natural Mineral Waters Europe (NMWE) has joined more than 30 professional associations, local authorities, NGOs and financial organisations calling on the European Commission to put nature-based solutions at the centre of its forthcoming European Climate Resilience Framework. In a letter dated 14 September to European Commission President Ursula von der Leyen, the organisations argue that Europe’s growing exposure to floods, droughts, wildfires, heatwaves, water scarcity and other climate-related risks requires a more integrated approach to climate adaptation. For the food and beverage industry, the call puts particular emphasis on the resilience of water systems. The signatories say the destabilisation of the water cycle is increasingly connecting risks that have traditionally been addressed separately, with implications for agriculture, food production, water services, energy and businesses. The coalition argues that degradation of landscapes, soils and water systems is contributing to Europe’s vulnerability. Wetlands, floodplains, peatlands, healthy soils, coastal ecosystems and forests can naturally retain water, recharge aquifers, regulate temperatures and help moderate extreme weather events, according to the letter. The organisations are calling on the European Commission to make nature-based solutions a key priority in the legislative component of the Climate Resilience Framework. They also want the EU to establish legal incentives and financing mechanisms that encourage member states to manage landscapes and water systems with greater emphasis on water and climate resilience and the preservation of ecosystem services. Among the proposed measures are national targets for additional natural water retention, delivered through locally driven approaches that take account of regional needs and capacity. The signatories are also calling for public and private investment to be aligned and mobilised to accelerate the deployment of nature-based solutions. The letter argues that nature-based measures should not be viewed as a replacement for engineered infrastructure. Instead, it calls for them to be combined with infrastructure where necessary as part of a broader, systems-based approach to climate adaptation. According to the signatories, restoring the ability of landscapes, soils and water systems to retain, store and regulate water could address multiple climate risks simultaneously while also supporting objectives linked to climate mitigation, public health and security. The issue has particular relevance for food and beverage manufacturers and their supply chains, which depend on reliable water availability and functioning agricultural and natural ecosystems. The letter points to the European Water Resilience Strategy, which recognises the importance of protecting and restoring the water cycle and scaling up natural water retention. It says stable water cycles are fundamental to economic resilience, food production, health, public safety, energy security and long-term competitiveness. The group also says responses to the European Commission’s recent consultation on the Climate Resilience and Risk Management Framework identified nature-based solutions as a significant priority, citing the Commission’s consultation summary as reporting that they were mentioned in at least 60% of responses. NMWE is one of more than 30 signatories to the letter, alongside organisations including EurEau, the European Water Association, Eurocities, the European Environmental Bureau, IFOAM Organics Europe, The Nature Conservancy, Triodos Bank and WWF. The coalition is making its appeal ahead of the European Commission’s forthcoming Climate Resilience Framework and the 2026 State of the Union address. The signatories describe the framework as an opportunity to translate the EU’s climate adaptation and water resilience ambitions into legislative measures and investment that can strengthen Europe’s capacity to manage increasingly interconnected climate risks.

Vanessa Neo Wellness is reshaping the way consumers think about what they drink, creating new opportunities for beverage brands to combine health, convenience and enjoyment. Few categories are better placed to tap into this shift than ready-to-drink (RTD) tea. From familiar fruit flavours to botanical blends and functional ingredients, Vanessa Neo, global category leader at Tetra Pak, explores how this convergence of wellness, premiumisation and flexibility is turning a long-established beverage into a compelling opportunity for growth. Spend 10 minutes on most major social media channels, and you’ll quickly realise that ‘wellness’ is a hot topic. Increasing consumer interest in the intersection between health and wellbeing and food and drink means that in the US alone, 52% of shoppers are willing to pay more for drinks that support health and wellness goals. Purchase drivers like these have made ‘wellness’ and the category surrounding it into a $2 trillion global industry, and that makes beverages like RTD (ready-to-drink) tea, such as iced tea, with their perfect combo of convenient packaging and carefully curated ingredients, the perfect wellness lifehack. Already, RTD tea is the third-largest still and concentrate beverage category globally, behind juices. With a wide range of potential flavour combinations beyond the usual lemon and peach (from classic fruits like raspberry and botanicals like hibiscus, to unexpected confectionery pairings), there’s plenty of room to cater to different tastes and consumption occasions. Rooted in centuries of cultural tradition yet perfectly packaged to suit busy lifestyles, RTD tea's versatility makes it a huge opportunity for beverage consumers looking to capitalise on this next wave of wellness. The healthier, mindful alternative RTD tea is increasingly being chosen by consumers as a healthier alternative to coffee, alcohol and soft drinks. One in four consumers choose RTD tea because they perceive it as healthy, with sugar reduction as the leading purchase driver. Tea's association with ritual and authenticity resonates for consumers seeking mindful moments in their fast-paced lives. UK tea manufacturer Twining’s will happily quote market research showing more than half of its younger customers reached for tea to prepare for a big moment such as a driving test, important meeting or the finale of their favourite TV series. Many of those Gen Z customers thought of tea as a blend of history and mindfulness. Even the preparation of the drink was seen as a calming ritual. An interest in wellness and sustainability often goes hand in hand, as consumers consider the impact of their food and beverage choices on themselves and the world. In Tetra Pak’s research, 74% of respondents said environmentally sound packaging increases intention to buy. In the UK alone, 4 out of 5 consumers would prefer to receive a product in paper or cardboard packaging. Flexible flavour and function The beauty of RTD formats is that, as well as aligning with wellness and sustainability considerations, they amplify how versatile tea is. Lightweight, resealable RTD packages are perfect for on-the-go hydration while travelling to school or work. But they can also be a treat at social gatherings and music festivals. At home, larger multi-serve packs are ideal for family meals, BBQs and movie nights. This flexibility opens up an endless range of possibilities for flavour, texture and function. Traditional tea types and regional favourites such as oolong, black or green tea can now be joined by novel varieties like barley teas, or scented and herb-flavoured teas like jasmine, osmanthus, chrysanthemum or chamomile. As RTD tea competes with coffee and soft drinks, a premium sensory experience is also key. Producers can appeal to younger demographics with an indulgent positioning of creamy milk teas or sweet fruit teas, and cross-category hybrid concepts that combine tea with chocolate, coffee, mocktail and cocktail-inspired flavours. The influence of bubble tea brands has also accelerated experimentation in texture, with fruit pulp, jelly and tapioca pearls conjuring a more indulgent drinking experience. And, returning to the health trend, functional ingredients can be tailored to relaxation or an energy boost. The endless potential variations and combinations for novelty and innovation make tea ideal for producers looking to diversify, differentiate, and capture premium price points. Brewing up commercial success RTD tea's health credentials, versatility and suitability for premiumisation are feeding a significant commercial opportunity. The category is projected to grow at an estimated 1.2% CAGR, reaching 40 billion litres by 2029. Asia-Pacific accounts for close to 70% of global consumption and provides inspiration in formats, flavours and hybrid concepts for other markets. Behind China and Japan, the US is now the third-largest RTD tea market. In European and North American markets, RTD tea is growing due to its health and functional appeal. The good news for producers is that innovation is scalable and future-proof. After starting with basic formats, producers can strengthen portfolios by adding higher-margin premium options. The opportunity is open to producers that are already making tea products or looking to diversify a portfolio of juice, dairy or plant-based products. Existing players in juice, dairy, coffee or low-alcohol beverages probably already have much of the equipment needed to seamlessly shift into RTD tea. For new entrants, a partnership with a co-packer makes it possible to test market potential with lower risk rather than going all in on capital investments. Tea around the world The long-standing heritage of tea means RTD tea’s popularity is far from a fad. RTD tea combines global scale, cultural depth and innovation potential in a way few categories can match. For younger demographics and those looking to feel healthier, it is well positioned to provide a balanced alternative to coffee and soft drinks. Crucially, producers can offer wellness benefits with both convenience and a premium sensory experience. For beverage producers looking to future-proof portfolios, now is the time to invest in a category that honours tradition while meeting the evolving demands of modern-day consumers.