Orgain has introduced a new ready-to-drink (RTD) protein shake made with ultra-filtered A2 milk, targeting consumers seeking high-protein beverages that may offer improved digestibility compared with conventional dairy protein drinks. The new A2 30g Protein Shake is launching in a Creamy Chocolate flavour and delivers 30g of complete protein per serving, including all nine essential amino acids and 3g of leucine to support muscle health. The launch reflects growing innovation within the functional beverage category, where manufacturers are increasingly combining high-protein formulations with digestive health benefits to meet evolving consumer demand. Unlike conventional milk, the shake is produced using A2 milk sourced from cows that naturally produce only the A2 beta-casein protein. According to Orgain, this may make the product easier to digest for some consumers than protein drinks made with regular dairy milk. The beverage also offers a lower-calorie nutritional profile, containing 160 calories and 2g of sugar per serving. In addition to its protein content, the shake provides calcium and vitamins A and D to support bone health. Orgain has positioned the product as an on-the-go nutrition solution for active consumers, while also responding to demand for products with simplified ingredient lists. The shake is lactose-free, gluten-free and carrageenan-free, and contains no added sugar, artificial flavours, soy ingredients, sucralose or added hormones.

Air Up has appointed Cristina Kenz as chief executive officer as the scent-based hydration brand looks to expand its global retail presence and and strengthen its direct-to-consumer business. Cristina Kenz Kenz, who previously served as chairwoman of the board, succeeds outgoing CEO Chris Hauth, who led the company through its initial growth phase. Hauth will remain connected to the business as an investor. As part of the leadership changes, Kenz has appointed Sina Neubrandt as chief marketing officer. Neubrandt will lead Air Up’s marketing strategy, with a focus on consumer storytelling, culture-led campaigns and global brand-building. The company said the appointments mark a shift from its early scale-up phase towards becoming a more established omnichannel consumer business. Under Kenz’s leadership, Air Up plans to accelerate growth across direct-to-consumer channels and physical retail, while continuing to develop its drinking hardware and scent pod range. The brand is also preparing for major product innovations linked to new consumption occasions in 2027. Founded on the idea that water can feel flavoured without adding sugar, sweeteners or artificial additives, Air Up uses retronasal olfaction to deliver perceived taste through scent. Its Scentaste drinking system allows consumers to drink plain water while experiencing flavour through scented pods. Kenz stepped into the CEO role in April, bringing experience from senior roles at PepsiCo, Kraft Heinz and Danone. Her background spans commercial scaling, international growth, innovation, consumer-led transformation and ESG-focused business change. Kenz said: “Having spent months guiding the business as chairwoman, I have seen the incredible power of Air Up’s technology firsthand. Our next frontier is clear: we are going to build a true omnichannel powerhouse. “By aggressively accelerating our physical retail footprint while matching it with the agility of our DTC ecosystem, we will make healthy hydration with taste by scent universally accessible. I am absolutely thrilled to appoint Sina to our C-suite. Her brilliant background in culture-shaping storytelling at Adidas and Absolut makes her the perfect leader to amplify our consumer reach as we scale new product models and pioneer new categories for the brand.”

Lavazza has expanded into the refrigerated ready-to-drink (RTD) coffee category with the launch of a new dairy-based range developed in partnership with Müller. The new line combines Lavazza's coffee expertise with Müller’s chilled dairy capabilities and comprises four Italian-inspired beverages: Cappuccino, Latte Macchiato, Caramel Latte and Cappuccino Tiramisù. Each product is available in a 220ml chilled format and is designed to offer consumers a convenient, café-style coffee experience. The Cappuccino Tiramisù variant takes inspiration from the classic Italian dessert, while the wider range aims to balance indulgence with refreshment, targeting growing demand for premium chilled coffee options. The launch represents Lavazza's first move into the refrigerated RTD coffee segment, a category that continues to gain momentum as consumers seek convenient, on-the-go coffee beverages. The company said the range builds on its more than 130 years of coffee expertise while leveraging Müller's established manufacturing capabilities in chilled dairy. The products are currently available at Sainsbury's, with a wider rollout across additional UK retailers planned in the coming months. The launch follows introductions in Germany and Italy and forms part of a broader European expansion strategy. To support the launch, the new RTD range is being showcased at the Wimbledon Queue as part of Lavazza's long-standing partnership with The Championships. The move strengthens Lavazza's presence beyond traditional coffee formats and reflects continued innovation in the growing RTD coffee market, where premiumisation and convenience remain key drivers of consumer demand.

The Coca-Cola Company has announced that Jennifer Mann will step down as executive vice president and president of its North America Operating Unit, effective 1 August, following nearly three decades with the beverage giant. John Murphy, the company's president and chief financial officer, will assume responsibility for the North America Operating Unit on an interim basis while Coca-Cola conducts a search for a permanent successor. Mann will remain with the company as a senior advisor through April 2027 to support a smooth leadership transition. Mann has led Coca-Cola's largest operating unit since January 2023, overseeing a period of strong revenue and profit growth as the company continued to expand its position as a total beverage business. Henrique Braun, CEO of The Coca-Cola Company, said: "I am grateful to Jennifer for her tremendous contributions to The Coca-Cola Company as an operator and leader. Her people-first legacy remains in the many high-performing teams she's led across the Coca-Cola business." During her 29-year career at Coca-Cola, Mann held a series of senior leadership positions across operations, strategy and people management. Before taking charge of the North America business, she served as president of global ventures, where she oversaw brands including Costa Coffee and the company's investment in Monster Beverage. She also served as senior vice president and chief people officer, chief of staff to former CEO James Quincey, and vice president and general manager of Coca-Cola Freestyle, where she helped drive the global expansion of the self-serve beverage platform. Mann joined Coca-Cola in 1997 in the national customer support division and has since held leadership roles spanning customer operations, foodservice strategy and marketing. In addition to her executive responsibilities, Mann serves on the boards of several organisations, including Verizon Communications, the American Beverage Association, Boys & Girls Clubs of America, Coca-Cola FEMSA, Fairlife, Morehouse College and Ronald McDonald House Charities. The leadership change comes as Coca-Cola continues to build on its strategy as a total beverage company, with a portfolio spanning carbonated soft drinks, water, sports drinks, coffee, tea, juice and dairy beverages sold in more than 200 countries and territories. The company said it will announce a permanent successor for the North America Operating Unit at a later date.

Natural Mineral Waters Europe (NMWE) has re-elected Alessandro Pasquale as president for a third consecutive term. Alessandro Pasquale The decision was made at the association’s Annual General Meeting, held in Ljubljana, Slovenia, on 18 June 2026. Pasquale is the third-generation owner and executive president of Mattoni 1873, a Central European producer of mineral waters and soft drinks. He has served as president of NMWE since 2022. During his previous mandates, Pasquale has supported circular economy initiatives in the beverage sector, including deposit refund systems and closed-loop recycling to increase the use of high-quality recycled materials in beverage packaging. Pasquale said: “I am thankful for the continued trust placed in me by my fellow board members. It is an honour for me to represent a sector with strong and genuine sustainability and social economic credentials, providing natural and healthy hydration, and sustaining jobs and local services in many rural areas across Europe.” He added: “I look forward to continuing the excellent collaboration with the NMWE board, the members, the secretariat and the wider community”. NMWE represents more than 500 producers and over 900 production sites across Europe. The association works to promote sustainable source management and environmental protection, citing the close link between natural mineral and spring waters and the environments from which they originate. In his new mandate, Pasquale will continue to lead NMWE’s work around sustainable water management, biodiversity protection, circularity and healthy hydration. Patricia Fosselard, secretary general of NMWE, said: “We are thankful for Pasquale’s personal commitment to NMWE and the sector. Under his previous mandates, NMWE stepped up its action towards effective source and biodiversity protection and closed loop packaging circularity, in partnership with a wide range of stakeholders.” She added: “We look forward to achieving new ambitious milestones under his leadership, with the support of NMWE’s board”, Pasquale will be supported by NMWE’s newly elected board, including vice presidents Ettore Fortuna of Mineracqua (Italy); Jasna Cacic of GIUPPH (Croatia); and Antoine Portmann of Danone. Jürgen Reichle of VDM (Germany) has been appointed treasurer.

PepsiCo has appointed Mihaela Hristea as general manager of East Balkans, following the promotion of Radu Berevoescu to general manager of East Europe. Hristea joined PepsiCo in 2023 as senior marketing manager for Beverages Romania. She was then appointed as organised trade sales director, East Balkans, where she led the commercial strategy for the entire regional portfolio. Mihaela Hristea During this time, Hristea strengthened relationships with retail partners and is credited in playing a key role in PepsiCo’s brand transformation in Romania. She also initiated partnerships with cultural platforms in the country, contributing to increasing the relevance of PepsiCo’s beverages among younger consumers. Hristea brings more than 20 years of experience in the FMCG industry, in regional and cross-functional roles including in marketing, finance and commercial operations. She will be part of the leadership team led by Berevoescu. Commenting on her appointment, she said: “I am taking on this role in a symbolic year for Pepsi in Romania. Six decades of relevance reflect the strength of a product that has remained relevant across generations of consumers and stand as proof of a solid business foundation built by a strong and motivated team.” In his new role as general manager of East Europe, Berevoescu will report to Silviu Popovici, CEO of Europe, Middle East and Africa. He will oversee operations across 20 markets and territories in Eastern Europe, prioritising driving sustainable growth, accelerating portfolio transformation and building high-performing, resilient teams. Radu Berevoescu Berevoescu, who has been with PepsiCo for more than 16 years, began his career with the company in Finance. He spent 11 years overseeing financial strategies across 30 countries, later becoming chief financial officer for PepsiCo East Balkans. In 2021, he was appointed organised trade director, and then as general manager of East Balkans in 2023. During his tenure, PepsiCo invested more than $148 million in modernising manufacturing plants and expanding production capacity. Berevoescu commented: “East Balkans is a strong organisation, supported by an outstanding team that has consistently delivered results in an ever-changing environment”. “I am confident that Mihaela will continue this direction with the same ambition and results-oriented mindset. For me, this new role represents an opportunity to contribute to PepsiCo's growth in Eastern Europe and to build on the experience I have gained while working with teams throughout the region’s 20 markets and territories.”

Marks & Spencer is building on the success of its viral sweet sandwich range with the return of its Red Diamond Strawberry & Creme Sandwich, alongside a new chocolate, strawberry and pistachio variant and the launch of what it claims are the UK's first sweet dipping products. The retailer has reintroduced the Red Diamond Strawberry & Creme Sandwich following strong consumer demand after its debut during last year's Wimbledon season. According to M&S, the limited-edition product generated 13.1 million social media views and sold more than 75,000 units nationwide within its first five days on sale. The returning sandwich features sweetened bread filled with whipped cream cheese and M&S Collection Red Diamond strawberries, a premium berry variety grown by the retailer's select farming partners and left to ripen longer on the plant to enhance sweetness and flavour. Joining the range is the new Chocolate, Strawberry & Pistachio Creme Sandwich, which taps into the growing popularity of pistachio-flavoured products. The dessert-inspired sandwich combines Fairtrade cocoa-enriched sweetened bread with pistachio crème made from roasted pistachios, Belgian dark chocolate sauce and British strawberries. The launch builds on consumer enthusiasm for pistachio and chocolate pairings, a trend that has gained momentum across bakery, confectionery and dessert categories in recent years. Alongside the sandwich range, M&S is entering new territory with two sweet dip products designed for sharing occasions and snacking occasions. The retailer claims the products are the first sweet dips available on the UK market. The Strawberry & Cream Dip combines whipping cream, soft cheese and Greek-style yoghurt layered with strawberry compote, while the Chocolate & Pistachio Dip features a blend of Italian and Belgian chocolate ganache mixed with pistachio crème and topped with crushed pistachios. The products have been positioned as versatile accompaniments for both sweet and savoury snacks, including biscuits, fruit and pretzels, and are intended to complement summer grazing boards and picnic occasions. The launch reflects growing retailer interest in blurring the lines between traditional desserts, snacks and sharing formats as consumers seek more experiential food products. It also highlights the continued influence of social media-driven food trends, particularly around premium strawberries, pistachio flavours and unconventional product formats. Available now in M&S stores, the Red Diamond Strawberry & Creme Sandwich retails at £2.80, while the Chocolate, Strawberry & Pistachio Creme Sandwich is priced at £3.50. The Strawberry & Cream Dip and Chocolate & Pistachio Dip are available for £3.25 and £3.75 respectively.

Nicky Trainor, SugarBean Candy's founder SugarBean Candy was awarded Best Coffee-flavoured Food Product 2025 at the esteemed World Coffee Innovation Awards. Founder Nicky Trainor discusses their creation of combining freshly ground Arabica coffee beans with 'Brûléed' sugar to bring you a not-too-sweet confection of complex flavours and textures. Can you tell us a little about your winning entry — what makes it unique or innovative? Our Coffee Bean Brûlée is a simple idea that surprisingly didn’t exist before – at least not in the US. It brings together just two things people already love: sugar and real coffee. It brings true coffee flavour to coffee candy, however it’s not just a candy – it’s also very versatile. It has a variety of uses like eating as is, or using as a topping or garnish for ice cream, yogurt, granola, cupcakes, coffee drinks, cocktails and even cheese. How has winning a FoodBev Award impacted your brand, team or project since the announcement? Winning a FoodBev Award has brought credibility to our brand. And because of this, it has helped bring new opportunities. What does it feel like to have your work recognised on this global stage? It’s fantastic to receive recognition on a global level. When we started not so long ago, our focus was just on building success in the US, so being acknowledged internationally wasn’t anticipated. It has been an unexpected bonus. Looking ahead, what’s next for you and how do you see your innovation evolving in the future? We plan to continue developing new innovative flavours and exploring additional uses for our versatile product. We’re also interested in more collaborations. We’ve already worked with ice cream producers and cocktail-focused creators, and we’d like to expand on that with partners who can use Coffee Bean Brûlée in interesting ways. 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 4th 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.

Israeli climate biotech company Brevel is extending its illuminated fermentation technology into the plant cell culture sector through a new collaboration with coffee cell-culture specialist Coffeesai. The partnership marks a significant step in Brevel's strategy to apply its proprietary biomanufacturing platform beyond microalgae production and into emerging alternative ingredient categories, including cultivated coffee, cocoa and other plant-derived products. Brevel said its illuminated fermentation technology combines controlled fermentation with targeted light exposure inside closed bioreactors, enabling plant cells to grow more efficiently while stimulating the production of valuable natural compounds. The company is using the collaboration with Coffeesai as a proof point for the platform's ability to support commercial-scale production of plant cell cultures, an area attracting increasing investment as food manufacturers seek more climate-resilient supply chains. Plant cell culture technology enables companies to grow plant cells directly in bioreactors rather than relying on traditional agriculture, offering year-round production with reduced dependence on land, water and weather conditions. The technology is drawing particular interest in coffee, where climate change is expected to place increasing pressure on global production. Industry estimates suggest that up to half of current coffee-growing land could become unsuitable for cultivation by 2050 due to rising temperatures and changing weather patterns. Brevel CEO and co-founder Yonatan Golan said: "Our work in coffee cell cultures serves as a case study for the capabilities of our illuminated fermentation infrastructure. We have demonstrated the platform's ability to achieve high cell densities while sustaining continuous growth through an advanced semi-continuous cultivation process." According to Brevel, the process uses precisely controlled light exposure to influence cell metabolism and encourage the production of desirable compounds linked to flavour, aroma and nutritional value. Early trials have shown that varying light profiles can affect the sensory characteristics of the resulting biomass. Coffeesai CEO Ami Herman described the initial findings as encouraging, noting that the company continues to assess the platform's potential as it develops pathways towards larger-scale production. The move into plant cell culture has been supported by a US$1 million grant from the Israel Innovation Authority, awarded specifically to help Brevel expand its illuminated fermentation technology into plant cell culture and adjacent industries. Alongside its work with Coffeesai, Brevel revealed it is collaborating with US-based plant cell technology company Ayana Bio and an undisclosed cocoa cell-culture start-up, signalling broader ambitions within the emerging sector. Brevel claims its technology addresses several limitations associated with conventional dark fermentation processes by using light to stimulate biological pathways that would otherwise remain inactive. The company says this can improve growth rates, increase production consistency and enhance the profile of bioactive compounds produced by plant cells. To support commercialisation, Brevel has established a three-stage development model that takes projects from proof-of-concept through pilot-scale production and ultimately to full commercial manufacturing. Its production facility currently operates illuminated fermenters at scales ranging from 50 litres to 5,000 litres under FSSC 22000 and HACCP certifications. Founded as a climate-focused biotechnology company, Brevel initially commercialised illuminated fermentation for microalgae production in the nutraceutical sector. The company has raised US$30 million to date and is now targeting broader opportunities across the food, nutraceutical and pharmaceutical industries.

PepsiCo Foods is extending its Simply NKD portfolio with the launch of Doritos Dinamita Simply NKD Chile Limón, a rolled tortilla chip that combines spicy chili and zesty lime flavours without artificial dyes or flavours. Available nationwide in the US from 22 June, the new product marks the latest addition to PepsiCo's growing clean-label snack range, which aims to deliver the bold flavours consumers expect from iconic brands while simplifying ingredient lists. The launch brings the Dinamita brand into the Simply NKD family for the first time, following the introduction of Simply NKD variants across Doritos and Cheetos over the past year. Jess Spaulding, vice president of marketing at PepsiCo Foods US, said: "Dinamita Simply NKD Chile Limón was developed for snack lovers who want it all – a bold, layered flavour experience made without any artificial dyes or flavours". Doritos Dinamita Simply NKD joins an expanding portfolio that includes Doritos Simply NKD Nacho Cheese, Doritos Simply NKD Cool Ranch, Cheetos Simply NKD Puffs and Cheetos Simply NKD Flamin' Hot. The product will be available in both a 3.25oz pack for individual consumption and a larger 10.75oz sharing format, targeting both everyday snacking occasions and group consumption.

In this instalment of Start-up spotlight, we speak to Early Bees Coffee – a nature-inspired, bee-themed speciality coffee brand based in London. The company's co-founder, Tarik Gunturk, tell us more. L-R: Tarik Gunturk and business partner Celal Cay. Can you introduce Early Bees and explain the inspiration behind the business? Early Bees is a London-based speciality coffee company built around a simple idea: great coffee starts with nature. The business was inspired by our passion for high-quality coffee and our belief that bees play a far bigger role in our food system than most people realise. We wanted to create a brand that combines exceptional coffee with a meaningful environmental message. The relationship between bees and coffee is central to your brand. What first sparked your interest in this connection? One of our founders grew up in a family with over 300 years of beekeeping history, so bees were always part of the conversation. As we learned more about coffee production, we discovered that pollinators can significantly improve coffee yields and quality. That connection felt both fascinating and largely overlooked. Many coffee drinkers may not realise how important pollination is to coffee production. Can you explain the role bees play in the coffee supply chain? Coffee plants can self-pollinate, but studies have shown that bee pollination can increase yields, improve bean quality and support healthier farms. Bees help maintain biodiversity around coffee-growing regions, which ultimately strengthens the resilience of the entire supply chain. What made you feel this story was largely absent from modern coffee culture? Most coffee conversations focus on roasting, brewing methods and origin. These are important topics, but very few brands talk about the ecosystems that make coffee possible in the first place. We felt there was an opportunity to bring that story to the forefront. Sustainability is an increasingly important topic across the coffee industry. How does Early Bees approach environmental responsibility? For us, sustainability starts with awareness. We actively educate customers about the connection between biodiversity and coffee production while supporting responsible sourcing practices. Our goal is to encourage consumers to think beyond the cup and understand the wider environmental impact of what they drink. What challenges have you faced in communicating the link between coffee, bees and biodiversity to consumers? The biggest challenge is that most people simply haven’t heard the story before. Many customers are surprised to learn that pollinators influence coffee production. Our role is to make that connection simple, engaging and relevant to everyday coffee drinkers. The coffee sector is highly competitive. What differentiates Early Bees from other speciality coffee brands? We combine speciality coffee with a unique purpose-led message. While quality remains at the centre of everything we do, we also aim to educate consumers about pollination, biodiversity and the importance of protecting ecosystems. That combination gives the brand a distinctive identity. Do you see growing consumer interest in provenance, agriculture and ingredient origins influencing the future of coffee culture? Absolutely. Consumers increasingly want to know where products come from and how they are produced. We believe transparency, sustainability and storytelling will become even more important as coffee culture continues to evolve. Are there any misconceptions consumers commonly have about honey, pollination or coffee production? A common misconception is that bees only matter for honey production. In reality, their contribution to global agriculture is far greater. Another misconception is that coffee production exists independently of biodiversity, when healthy ecosystems are actually essential to long-term coffee farming. How vulnerable is coffee production to declining bee populations and wider biodiversity challenges? Coffee production faces growing pressure from climate change, habitat loss and biodiversity decline. Pollinators are a key part of healthy agricultural ecosystems, so protecting them is important not only for coffee but for global food security more broadly. Looking beyond coffee, what lessons do you think the wider food and beverage industry could learn from pollination and ecosystem health? The biggest lesson is that food production depends on healthy ecosystems. Businesses often focus on the final product, but long-term success requires protecting the natural systems that support agriculture. Sustainability should be viewed as an investment rather than an obligation. What are the next steps for Early Bees, and where would you like to see the business in the next three to five years? Our immediate focus is to continue expanding across London and establish Early Bees as one of the leading speciality coffee brands in the UK. Beyond growth, we want to use our platform to educate more people about the connection between bees, biodiversity and coffee production. Over the next three to five years, we would like to expand internationally and bring the Early Bees concept to new markets around the world. Our ambition is not only to serve great coffee, but also to spread the message that protecting pollinators and ecosystems is essential for the future of coffee and food production globally.

Alfred Chen, Sparkfe director Sparkfe secured two victories at the esteemed World Coffee Innovation Awards 2025. Director Alfred Chen discusses their integration of advanced technology, sustainability and a profound grasp of contemporary coffee culture. Can you tell us a little about your winning entry — what makes it unique or innovative? Our winning entries – the Sparkfe Cap Series (all-in-one grinder and hand-pour coffee maker) and CGR Series (portable grinder) – focus on simplifying the coffee experience in mobile scenarios. The Cap Series is a revolutionary device for enthusiasts who prefer freshly ground pour-over coffee. It integrates a high-performance electric stainless steel conical burr grinder, a precision pour-over system (pour-over kettle, dripper, filter, sharing pot) and versatile brewing options (coffee cup, sharing cups, or to-go cup) into one unit, letting everyone enjoy high-quality freshly ground coffee anytime, anywhere. The CGR Series combines lightweight design, professional grinding performance, and stylish looks. Both series make professional-grade coffee accessible and easy to enjoy, whether in busy urban daily life or quiet outdoor moments. Best Brewing Innovation 2025 - Sparkfe Portable Electric Grind and Hand-Pour Coffee All-In-One How has winning a FoodBev Award impacted your brand, team or project since the announcement? This award is high industry recognition for our products, greatly boosting team morale and strengthening our resolve to stay true to our original aspiration. What delights us more is consumer recognition – after winning, consumers' trust in our products has risen significantly. The most obvious signs are growing grinder sales, consumers' bold attempts at our revolutionary Cap Series and repeated purchases by many customers. Best Barista Tool/Equipment 2025 - Sparkfe Portable Electric Coffee Grinder What does it feel like to have your work recognised on this global stage? It’s both humbling and inspiring. Our core goal has always been to use our deep passion for coffee to simplify the coffee experience, enabling everyone to "light up every day" with easy-to-use, high-performance coffee equipment anytime, anywhere. This global recognition resonates deeply with our original aspiration, constantly reminding us to uphold high-quality standards and never forget our initial commitment to simplifying the coffee experience. Looking ahead, what’s next for you and how do you see your innovation evolving in the future? Looking forward, in the short term, we plan to expand our portable product lineup with a self-heating espresso machine that can make more servings. This will complement our existing electric grinders and all-in-one grinder and hand-pour coffee makers, ensuring both freshly ground coffee enthusiasts and professional-grade espresso seekers find their ideal products at Sparkfe. In the long run, we will continue innovating around portable electric products. All future innovations will be rooted in user needs, making high-quality coffee more accessible – so everyone can easily enjoy great coffee at home, work or outdoors. 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 4th 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.