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.

The UK government has confirmed plans to introduce new rules in Great Britain requiring businesses trading in forest-risk commodities, including coffee, to check whether their supply chains are linked to illegal deforestation. Announced during London Climate Action Week, the proposals will use powers in the Environment Act alongside legislation to strengthen the UK Timber Regulation. The measures are intended to reduce the UK market’s exposure to products associated with forest loss and land clearing. Under the plans, companies trading in commodities sourced from rainforests, such as coffee, soy, palm oil, cocoa and rubber, would be required to carry out due diligence on their supply chains. These commodities are used across a wide range of consumer goods, from coffee and chocolate to cooking oils, shampoo and cosmetics. The government said the rules would help businesses identify and reduce the risk that imported products are linked to illegal deforestation, while giving consumers greater confidence that everyday purchases are not contributing to forest destruction. Rainforests and other forests play a critical role in storing carbon and supporting biodiversity, but remain under pressure from agricultural expansion. The government said around 90% of global deforestation is driven by agricultural expansion, much of it linked to internationally traded commodities. In 2023, UK consumption of these goods was associated with approximately 29,000 hectares of deforestation worldwide and 9.4 million tonnes of related carbon emissions. Nature minister Mary Creagh said: “Tackling global deforestation is one of the most effective ways we can address climate change and protect some of the world’s most unique and precious wildlife". “That is why we are leading by example and scrutinising our own supply chains. Eliminating products linked to illegal deforestation not only helps to protect precious ecosystems but is good for our collective resilience and long-term prosperity.” The government will consult businesses, civil society and international partners later this year on the details of the proposed Great Britain deforestation policy. The consultation will cover mandatory due diligence requirements for businesses, including the use of powers under the Environment Act targeting illegal deforestation. The move comes as the EU Regulation on Deforestation-Free Products is set to apply in Northern Ireland in phases from 30 December 2026, under arrangements designed to maintain Northern Ireland’s access to both the UK Internal Market and the EU Single Market. To reduce administrative duplication across the UK, the government said the upcoming consultation will propose that the Great Britain regime covers the same core commodities and underlying information requirements as the regulation applying in Northern Ireland. This would help businesses operating across the UK and those exporting to the EU meet more consistent traceability and data standards. Andrew Opie, director of food and sustainability at the British Retail Consortium, said retailers welcomed the announcement, adding that the sector had “long called for UK deforestation regulation” to support forest conservation across retail supply chains. He added: “However, with the EU regulation due to take effect in Northern Ireland at the end of the year, it is important that the government takes a pragmatic approach to enforcement to minimise disruption for businesses and consumers.” Gavin Crowden, director of advocacy at WWF, said there was “no excuse for further delay” in extending stronger protections to shoppers across the rest of the UK. The government said its longer-term ambition is to move towards a deforestation-free standard, under which relevant products would need to be produced without any deforestation, rather than only avoiding links to illegal forest clearance.

Tango is expanding its permanent soft drinks range with the launch of Tango Strawberry, following growth in demand for strawberry-flavoured carbonates. Owned by Carlsberg Britvic, Tango said the launch responds to the increasing popularity of strawberry-flavoured soft drinks, particularly in the out-of-home channel. According to CGA by NielsenIQ data, strawberry-flavoured carbonated drinks recorded volume growth of 6.7% and value growth of 12% in the 12 months to 31 March 2026. The new flavour will join Tango’s core range, rather than being introduced as a limited-edition product. Tango Strawberry is rolling out in Iceland stores and selected quick-service restaurant outlets from 22 June.

Crispy Green has expanded its operations in Fairfield, New Jersey, as the freeze-dried fruit snack company looks to support growing demand across supermarket, e-commerce, foodservice and vending channels. The company, which produces Crispy Fruit snacks, said the expansion follows several years of sustained growth and its recent move into foodservice and vending. As part of the expansion, Crispy Green has secured an additional unit in a neighbouring building to increase warehouse capacity and support its growing team. The company has also relocated its headquarters to a new office at 2 Madison Road in Fairfield. According to Crispy Green, the new space offers an improved layout designed to support collaboration, productivity and day-to-day communication. Angela Liu, CEO of Crispy Green, said: “This expansion marks an exciting new chapter in our growth and reflects the strong momentum behind our brand. We embraced this opportunity to create a brighter, more vibrant and more collaborative workplace.” Crispy Green confirmed that its warehouse and fulfilment operations will remain active at its existing Fairfield site, ensuring continuity for retail and distribution partners. Top image: © Crispy Green

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

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

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

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

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

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

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