Emma Field As temperatures rise across the UK, hospitality operators face challenges that extend beyond keeping customers cool. Hot, dry conditions can alter the sources and mineral composition of tap water, with implications for beverage quality, equipment efficiency and operational consistency. Emma Field, coffee expert at Brita Professional, examines how heatwaves can affect the water used to prepare tea and coffee, and explains why effective water management should be an essential part of maintaining quality and protecting equipment. As the UK experiences another spell of extreme heat, much of the conversation has understandably focused on the immediate effects of rising temperatures, from health concerns and transport disruption to pressure on the national grid. However, one less obvious consideration is the impact heatwaves can have on water quality and, in turn, on coffee and tea. With water making up approximately 98% of a cup of tea or coffee, changes in its composition can affect everything from taste and consistency to the performance of beverage equipment. For hospitality businesses serving drinks at scale, understanding how extreme heat can affect water quality is an important part of maintaining a consistent serve. The chemistry behind a consistent cup The characteristics of tap water can vary considerably across the UK, depending on where the water is sourced and the geology of the area it passes through. As water moves through rocks and soil, it naturally picks up minerals, which is why areas such as Brighton and Norwich can experience much harder water than cities such as Cardiff and Edinburgh. During periods of hot, dry weather, water companies may also use different or supplementary sources to maintain supply, potentially introducing further variation. For tea and coffee, these differences matter. Dissolved minerals such as calcium and magnesium can influence how flavour compounds are extracted from coffee, while the composition of water can also affect the extraction, aroma and sensory qualities of tea. The result is that the same beans or tea leaves, prepared to the same recipe, may produce a noticeably different cup if the incoming water changes. The impact on coffee machines As well as taste, changing mineral content affects the equipment cafés rely on. When hard, unfiltered water is heated, limescale can form, which builds up inside equipment. Even a relatively small amount can make a difference: just 1mm of limescale build-up can mean 7% more energy is needed to heat water. Left unmanaged, scale can also put additional strain on components, compromising machine performance and increasing maintenance requirements over time. And the impact of getting water management right goes beyond maintenance alone. Brita Professional's latest research found that 82% of hospitality businesses are losing valuable service time to water and limescale issues, while more than half say a single episode of unplanned downtime can damage their long-term reputation. Managing changing water conditions For coffee teams, regular tasting and close attention to extraction can provide an early indication that something has changed. Overly hard water can produce dull, heavy or chalky coffee, while water that is too soft can contribute to over-extraction and excessive bitterness. Changes in taste can therefore be an important prompt to check incoming water conditions, as well as machine set-up and filtration. Smart water filtration can help balance mineral content, protect espresso machines from limescale and support consistent flavour and aroma. It can also give operators greater control when incoming water conditions change, helping them maintain a more stable brewing environment across different seasons and locations. But effective water management goes beyond filtration alone. BRITA’s iQ range provides real-time insights into water consumption and remaining filter life, helping operators understand when a replacement is due and plan maintenance accordingly. The company's iQ can also automatically adjust filtration settings when the composition of incoming water changes. This can reduce the risk of limescale-related breakdowns and unnecessary downtime, while making filter management simpler – particularly for operators managing equipment across multiple sites. Making every drop count While hospitality businesses can’t control the weather, they can take steps to manage what happens next. With the right filtration in place, hospitality businesses can help protect the consistency of every serve and the equipment behind it. Water is, after all, a fundamental part of every serve. When so much care goes into selecting the bean, perfecting the roast and investing in the right machine, the water running through it should never be an afterthought.

Ritter Sport and Haribo are joining forces for their first UK collaboration, combining milk chocolate with fruity sweets in a limited-edition chocolate block. The 100g Ritter Sport x Haribo Balla Bites block features Ritter Sport’s signature milk chocolate alongside pieces of Haribo Balla Bites. Founded in 1912, Ritter Sport is a family-owned German chocolate company. Haribo was founded in Bonn in 1920 and now operates 15 factories worldwide, supplying sweets to more than 120 countries. Benedict Daniels, managing director of Ritter Sport UK & Ireland, said the collaboration was designed to create a product that was “genuinely surprising and fun” while supporting the brand’s growth in the UK block chocolate category. “This is much more than a product launch. It is a major investment in growing the Ritter Sport brand,” he said. “We’re putting millions of limited-edition bars into the market, expanding distribution and giving retailers a launch that’s designed to excite shoppers and bring new energy to the category.” Phil Murphy, chief marketing officer of Haribo UK & Ireland, said the partnership brings together the fruity chew of Balla Bites and Ritter Sport’s milk chocolate, offering consumers a new way to enjoy the two brands. The product will launch nationwide in September, rolling out across thousands of retail outlets.

A1R Water has completed its merger with special purpose acquisition company (SPAC) Inflection Point Acquisition Corp III, paving the way for its Nasdaq debut. The combined company has begun trading under the ticker ‘Watr’ yesterday, 17 August 2026, following shareholder approval of the transaction on 29 July. The deal includes a fully committed $96 million private investment in public equity (PIPE), backed by Inflection Point, existing A1R Water investors, Southern Glazer’s Wine & Spirits and several institutional investors. A1R Water said the proceeds would support plans to increase production, expand retail distribution and develop atmospheric water generation into a broader commercial category. The company produces packaged mineralised drinking water using humidity from the air. Its process combines atmospheric water generation, filtration and mineralisation with plastic-free packaging at the production source. Peter Carr, chief executive officer of A1R Water, said: “The air around us is an abundant but underutilised water source. By combining our technology and distribution network, A1R Water is redefining how packaged drinking water is sourced to meet growing consumer demand for luxury hydration without straining traditional groundwater sources.” He added that the listing would provide the funding and visibility required to scale the business and target what the company estimates to be a $12.5 billion air-to-water market. A1R Water has launched in South Florida and established sports and hospitality partnerships, including with the Miami Heat’s Kaseya Center and Inter Miami CF’s NU Stadium at Miami Freedom Park. Distribution across retail and on-premise accounts in South Florida is underway, with expansion across the southeastern US planned over the coming months. Kevin Shannon, co-founder of Inflection Point and a newly appointed director of A1R Water, added: "Our investment reflects confidence in A1R water’s differentiated technology, experienced leadership team and commercial path, including the added strength of Southern Glazer’s investment and distribution capabilities". "Pete Carr and Ryan Bibbo’s commercial track record, network and beverage industry expertise paired with an innovative product is exactly why we believe A1R water is positioned to win. A1R water has built the foundation of a durable consumer business and as a public company they have a powerful platform to scale." Top image: © A1R Water

Olipop has appointed former Electrolit CEO Christian Patiño Webb as its new chief executive officer, as the functional soda brand strengthens its leadership team to support its next phase of growth. Christian Patiño Webb Webb joins Olipop after leading hydration beverage brand Electrolit from 2022 to 2026. Before that, he served as vice president of marketing for Unilever-owned supplements brand SmartyPants Vitamins between 2020 and 2022. He has also held several senior roles at Red Bull from 2013 to 2018. In his new position, Patiño Webb will oversee Olipop’s operations, distribution, organisational execution, brand expansion and strategic growth initiatives. Olipop said his experience in scaling high-growth consumer brands and building the operational infrastructure needed by expanding founder-led businesses would help advance the company’s long-term strategy. The appointment forms part of a wider leadership restructuring at Olipop. Founder Ben Goodwin will transition into the roles of executive chairman and head of innovation, where he will continue to guide the company’s long-term vision, business strategy and product development. Goodwin and Webb will work closely together, with Goodwin focusing on innovation and the company’s founder-led vision while Webb leads its operational growth and expansion. Olipop said the new structure would provide additional operational expertise as the business grows in scale, complexity and reach, while preserving the mission and culture that have shaped the company since its launch.

Bulletproof has expanded its functional coffee portfolio with the launch of Mood Booster Mushroom Latte, marking the brand's first entry into the latte format. The instant latte combines Arabica coffee with functional mushrooms, ashwagandha and MCT oil, alongside built-in creamer and sweetness. Designed to be prepared with hot or cold water, the product aims to deliver a café-style latte in a more convenient format. Bulletproof said the formulation was developed to address one of the barriers associated with mushroom-based beverages, the earthy taste often associated with functional mushrooms, while maintaining a rich, creamy and coffee-forward profile. The blend features Lion's Mane, reishi and chaga mushrooms, as well as ashwagandha. According to Bulletproof, the product is positioned to support mood, focus and stress management, while providing approximately 50mg of caffeine per serving. The company describes the caffeine content as roughly half that of a typical cup of coffee, positioning the product as an option for consumers seeking a lower-caffeine alternative or an additional coffee occasion later in the day. Bulletproof's Mood Booster Mushroom Latte contains instant Arabica coffee and real dairy, with the built-in creamer designed to create a frothy texture when prepared. The product contains less than 3g of sugar and is formulated with MCT oil alongside its mushroom and adaptogen blend. Bulletproof said the latte can be enjoyed as formulated or customised by consumers. Mood Booster Mushroom Latte is available now through Bulletproof's online store and Amazon, with a wider retail rollout planned to begin this fall.

International Delight has expanded its autumn portfolio with the launch of a limited-edition Apple Butter Coffee Cake Creamer. The new product combines sweet apple butter flavours with notes of freshly baked coffee cake. Alongside the launch, the Danone-owned brand is bringing back its seasonal pumpkin spice range. Returning products include Pumpkin Pie Spice Creamer in traditional and zero-sugar varieties, Pumpkin Pie Spice Cold Foam Creamer and ready-to-drink Pumpkin Pie Spice Iced Coffee. Julia Adams, vice president of International Delight Coffee Creamers at Danone USA, said: "For so many people, the flavours of fall aren't just something you taste, they're something you look forward to all year". "From the warm aroma of pumpkin spice to the cozy comfort of apple butter and coffee cake, these flavors have a way of instantly setting the mood for the season. We're excited to bring back our fan-favorite Pumpkin Pie Spice while giving coffee lovers a delicious new way to savour fall with Apple Butter Coffee Cake Creamer." International Delight’s autumn products are rolling out at major retailers across the US for a limited time.

In this instalment of ‘Start-up spotlight,’ we speak to Dava Water, a brand offering still and sparkling canned water designed for social occasions including clubs, parties and events. Founder Chidi Ajaero tells us more. Chidi Ajaero What inspired you to launch Dava Water, and what gap did you identify in the UK water market? Dava was born in an unusual place: a nightclub. While trying to remain sober, I experimented by pouring water into a drinks can. To my surprise, nobody at my table noticed and I was able to blend in. That moment sparked everything. I wanted to make water a cool lifestyle product that gives people the confidence to hydrate anywhere, without standing out for the wrong reasons. That’s why our slogan is ‘Drink Responsibly’ – a play on alcohol culture that encourages both mindful drinking and environmental responsibility. Growing up, I hated drinking water. Dava Water exists to change that. You describe your experience as an “underdog journey”. What have been the biggest challenges you have faced while building the business? The canned water market is extremely niche. It took us more than a year to find the right manufacturing partners, as the supply chain is deeply fragmented and minimum order quantities were substantial due to the significant cost of running a production line. Our production journey began in Austria before moving to our current home in the South Downs of England. Our cans are specially made and transported to our water source in the South Downs, where the water is drawn from artesian wells and canned on site. Then comes retail, which operates like a closed club: introductions are everything, and the fees can be significant. So, I got to work, cold-emailing and pitching for nine months straight to cafés, bars and nightclubs, before securing our first stockists and listings on platforms such as Amazon and Delli. It was difficult because people didn’t initially understand what we were doing, but I believed in the product. What does being a premium water brand mean to Dava, and how does this influence the product’s design, positioning and target audience? Premium, for us at Dava, is about lifestyle. It is reflected in how you carry yourself. From our glossy can finish to our ‘Drink Responsibly’ slogan, we designed something that looks expensive, feels sophisticated and sits at the intersection of luxury water and fashion – something you actually want to be seen with. Why did you choose aluminium cans for Dava Water, and how does packaging fit into the company’s wider sustainability strategy? Aluminium can be recycled repeatedly without losing its quality, and a recycled can can potentially return to shelves within around 60 days. It also offers a different drinking experience when chilled, and our customers regularly tell us that they enjoy the taste of our water. Looking ahead, we have long-term ambitions to support broader recycling initiatives with London councils and in Nigeria, where I grew up. Aiming to cultivate recycling habits and discourage people from using plastic bottles of which only a staggering 12% is being recycled in the world. Water is a highly competitive category. How are you working to differentiate Dava from both established brands and other challengers? One word: community. The culture we are building around looking stylish while staying hydrated has attracted everyone from fashion lovers to people who simply don’t drink alcohol and don’t want to feel left out. We believe our ‘Drink Responsibly’ message, which encourages responsibility towards both yourself and the planet, helps us build a distinctive culture around the brand. How do you see the UK premium water market evolving, and which consumer trends are creating the greatest opportunities for new brands? Gen Z and Gen X are drinking less alcohol. Alcohol culture does not hold the same appeal that it did during the 1990s and 200s, contributing to the emergence of electrolyte-enhance drinks and low- and no-alcohol brands. This presents a growth opportunity for the UK premium water market, as consumers turn towards healthier and more stylish alternatives. What are the next steps for Dava Water? Retail expansion is our priority. We aim to increase Dava’s shelf visibility and establish the brand as a household name in the UK premium water market, before expanding further across Europe and into Nigeria.

Natural Mineral Waters Europe (NMWE) has published its Industry Report 2026, outlining the economic and environmental performance of Europe’s natural mineral and spring water sector. According to the report, the industry generates more than €60 billion in annual turnover and supports an estimated 100,000 direct jobs. Europe is home to more than 500 bottling companies and over 900 production sites, many of which are located in rural areas. The publication also highlights the sector’s role in supporting healthy hydration, saying that natural mineral and spring waters "contribute to healthier diets by providing a natural, calorie-free way to stay hydrate". NMWE also said that bottled water represents Europe’s largest non-alcoholic beverage category by volume. On resource efficiency, the report states that the sector consumed an average of 0.6 litres of process water for every litre of finished product in 2023. It also details producers’ work to protect water sources and surrounding ecosystems through responsible abstraction, biodiversity initiatives and collaboration with local stakeholders. Packaging remains a central focus for the industry. More than 95% of natural mineral water packaging consists of reusable glass or recyclable PET, while approximately 12% of production is packaged in glass. Of this glass packaging, more than 90% operates within reuse systems, primarily serving the hospitality sector. NMWE also reiterated its support for deposit return schemes as a means of achieving the EU’s 90% separate collection target and increasing the availability of recycled material for new food-grade bottles. The report includes details of wider industry initiatives covering climate action, closed-loop recycling and nature conservation, including NMWE’s Sources for Nature biodiversity project and its life-cycle assessment tool for members.

US iced tea franchise HTeaO has appointed Brian Wise as chief executive officer as it enters its next phase of national expansion. Brian Wise Wise succeeds co-founder Justin Howe, who will transition to executive chairman. In his new role, Howe will remain involved in HTeaO’s long-term strategy, brand development and product innovation, working alongside Wise and the wider leadership team. Wise joins HTeaO from Freddy’s Frozen Custard & Steakburgers, where he most recently served as chief operating officer. He previously held roles including senior vice president of operations and director of franchise management during more than seven years on the company’s corporate leadership team. During his tenure, Freddy’s expanded to nearly 600 restaurants across 37 US states and Canada, while developing the training, technology and operational systems needed to support its growth. Wise also spent 15 years as a partner in one of Freddy’s largest franchisee groups, providing him with experience of managing a franchise operation. In his new position, he will focus on strengthening HTeaO’s operations, refining its systems and building a more scalable franchise model. “What immediately stood out to me about HTeaO was that it has all the right ingredients for sustained success,” Wise said. “My focus will be working hand-in-hand with our franchise partners to strengthen operations, refine our systems and build an even more scalable model.” The appointment follows an additional investment in HTeaO by private equity firms Crux Capital and Trive Capital in April 2026. The two firms, which first partnered with the company in January 2023, now hold a majority interest in the business. HTeaO has grown to more than 180 locations across 11 states. It is also investing in its leadership, technology, supply chain and franchisee support infrastructure to prepare for further expansion.

From today (12 August 2026), new measures under the Packaging and Packaging Waste Regulation (PPWR) apply across the European Union, aiming to promote a circular economy and strengthen the Single Market for packaging. The PPWR aims to reduce the packaging industry’s environmental impact and Europe’s dependence on imported fossil fuels, used in the production of plastic packaging for food and beverages and other consumer goods. It also aims to better support cross-border businesses through common rules and support the EU’s transition to a circular economy and climate neutrality by 2050. A circular economy will keep valuable materials in use for longer and increase the recovery and use of secondary raw materials, reducing pressures associated with resource extraction and waste generation. Some measures come into effect today, while a series of additional rules will come into place gradually. From 2028, a harmonised labelling system for packaging will apply across the EU to facilitate waste sorting, aiming to increase efficiency in recycling and composting waste streams. The majority of the PPWR rules will become applicable as of 2030, including measures to reduce the generation of packaging waste including new limits on empty space, reuse targets or very small single-use packaging plastic formats used by foodservice and hospitality organisations. The mandatory use of recycled plastic waste in new plastic packaging, and the requirement for all packaging to be recyclable, will also come into effect in 2030. New limits on forever chemicals Today’s general entry into application includes restrictions on per- and polyfluoroalkyl substances (PFAS) in food-contact packaging. Food packaging that contains PFAS above strict limits can no longer be placed on the EU market, aiming to reduce exposure to what are commonly referred to as ‘forever chemicals’ – persistent, synthetic chemical substances that accumulate in the natural environment and human body, with harmful impacts on environmental ecosystems and human health. They have been widely used across various food packaging formats including takeaway containers, food wrappers and bakery paper due to their useful water and grease repelling properties. From today, food-contact packaging is restricted to a limit of 25 parts per billion (ppb) for any individual PFAS measured using targeted PFAS analysis, with polymeric PFAS excluded; 250ppb for the sum of PFAS measured by targeted analysis, with polymeric PFAS excluded; and 50 parts per million (ppm) for total PFAS, including polymeric PFAS. Where total fluorine exceeds 50mg per kg of packaging, manufacturers may also be required to provide information on the quantity attributable to PFAS or non-PFAS substances. A recent piece from Baking Europe, a publication under the FoodBev Media portfolio, explores the new PFAS regulations in detail, highlighting their impact for the industrial baking industry. Assessing presence of PFAS across food packaging and manufacturing processes, navigating testing complexities associated with high-risk materials, and ensuring transparency with suppliers will be key to ensuring compliance for the broader food manufacturing industry, including the bakery sector. Harmonised regulation framework Among the changes coming into effect, certain definitions – for example, for manufacturers responsible for extended producer responsibility (EPR) of packaging – will be harmonised across EU member states. It will be mandatory for certain markings and information to be included on packaging, including detail of the packaging type and the manufacturer, so that manufacturers and importers can be identified and contacted where required to ensure compliance. Producers, including brands and importers placing packaging on the EU market for the first time, must pay EPR fees for the packaging’s collection, sorting and recycling. Horst Bittermann, director general of European carton and cartonboard manufacturers association Pro Carton, said: “This is a significant, welcomed step forward and harmonised EU-wide packaging regulation for the benefit of the circular economy is fully supported”. “However, the PPWR also calls on member states to reduce packaging waste. While the objective is right, packaging that is successfully collected and recycled is not waste as it is given a second life as a valuable raw material. Only packaging that is not recycled should count as waste.” Bittermann said that reducing packaging volumes without this distinction risks less protection for products and food, potentially resulting in more food waste and product damage. “Our industry has consistently shown its ability to innovate, and it will continue to develop solutions to meet PPWR requirements and consumer demand for sustainable packaging,” he added. Erkam Narinç, senior policy and regulatory affairs manager at Finnish renewable packaging company Stora Enso, commented on how ensuring the correct legal role allocation will be “fundamental” amid the PPWR’s new rules on traceability and EPR. “In particular, the legal manufacturer is not always the company that physically produces the packaging,” he noted. “Incorrect assumptions can create compliance gaps, unnecessary duplication and confusion over who is responsible for the documentation needed to demonstrate conformity.” Narinç said the priority should be to map packaging flows, assign the relevant legal roles and establish reliable information channels across the supply chain. “Suppliers need to provide the information required to support compliance, while statutory manufacturers remain responsible for demonstrating the conformity of the packaging they place on the market,” he added. “Businesses that establish clear responsibilities and information flows now will be much better positioned for the more demanding requirements that follow towards 2030.” Coffee capsules become packaging Re-Alu, the recycling alliance for small aluminium packaging in Europe, noted the significance of today’s measures for coffee capsule producers – coffee and beverage system single-serve units disposed of together with their contents are now defined as packaging under the PPWR, and must be integrated into national packaging waste management systems. Previously, they were considered product and were not obliged to be covered by collection, recycling and EPR systems across the EU. The organisation is calling on member states, Producer Responsibility Organisations (PROs) and municipalities to ensure aluminium coffee capsules are accepted in household collection systems, supported by clear consumer sorting instructions, in addition to effective recovery at sorting plants and being sent to appropriate recycling facilities. “Some European countries are already successfully collecting, sorting and recycling aluminium coffee capsules, showing it is very feasible to be included in the household packaging collection,” said Michel Steinecke, manager of recycling projects at Re-Alu. “Therefore, several other national schemes which still need to make significant progress can benefit from those front-runners. We believe that fair and sufficient EPR fees must play an essential role in financing the infrastructure and systems needed to support this transition across Europe.” “We expect that the correct and timely implementation of the PPWR will improve recycling rates for coffee capsules and other small aluminium packaging.” Looking ahead The European Commission stated that without action, packaging waste in the EU has been projected to grow by 19% by 2030, while plastic packaging waste specifically could rise by as much as 46%. It said that work to put forward the gradual secondary legislation will be carried out ‘swiftly,’ working closely with national authorities, industry and civil society to ensure it is effective and does not create ‘unnecessary administrative burden’. Jessika Roswall, Commissioner for environment, water resilience and a competitive circular economy, said: “The new Packaging and Packaging Waste Regulation is an investment in Europe’s future: it will help reduce waste, increase recycling, make food-contact packaging safer for the consumers by limiting harmful substances such as PFAS, and reduce our dependence on virgin raw materials. These are essential steps towards a truly circular economy.” “At the same time, the regulation will replace fragmented national rules difficult to navigate for economic operators in the internal market. But new rules also come with adjustment costs, and we have worked intensively with market operators to implement the new rules in a pragmatic and unbureaucratic way."

Celsius Holdings has announced a series of senior leadership changes as it continues to develop its multi-brand energy drinks portfolio. Tyler Bohannon has been appointed chief commercial officer, effective 10 August 2026, succeeding Tony Guilfoyle in the commercial leadership function. Bohannon, who has served as executive vice president of North American sales since February 2025, will oversee field sales, key retailer accounts, direct-store-delivery operations and revenue growth management across the company's portfolio. He has played a key role in strengthening Celsius Holdings' partnership with PepsiCo and supporting the integration of Alani Nu and Rockstar Energy. Bohannon has more than 20 years of beverage industry experience, with previous roles at Nestlé Waters, Coors Brewing, Rockstar Energy and PepsiCo. Meanwhile, Guilfoyle has moved into the newly created role of chief business transformation officer, effective 1 July 2026. In the position, he will lead company-wide initiatives focused on operational execution, cross-functional working, AI adoption and capability development as Celsius Holdings continues to scale its portfolio. Guilfoyle joined Celsius Holdings in 2020 and became chief commercial officer in 2024 before being appointed chief customer officer in February 2026. Prior to joining the company, he spent more than a decade as executive vice president of sales at Rockstar Energy Drink. The leadership changes also include the departure of president and chief operating officer Eric Hanson, who joined Celsius Holdings in early 2025. During his tenure, Hanson supported the company's strategic partnerships and the integration of recent acquisitions. John Fieldly, chairman and chief executive officer of Celsius Holdings, said: “Together with our board, we continue to take action to ensure our leadership structure evolves alongside the priorities and opportunities of the business". He continued: “Strengthening our commercial organisation and enterprise capabilities is an important part of our long-term strategy to grow our scaled portfolio of leading brands, and these actions have been evaluated and discussed over the past several months.” "Tyler and Tony have each played important roles in helping Celsius scale. Tyler has helped build a strong commercial organisation and deepen our partnership with PepsiCo, while Tony has helped strengthen operational execution and will now lead enterprise-wide initiatives focused on execution and capability building." "We are confident that together they are well positioned to support the continued growth of our total energy portfolio and capitalise on the growing consumer demand for Modern Energy. We also want to thank Eric for his contributions to Celsius and wish him all the best in his future endeavors."

Pukka Herbs is expanding its wellness portfolio with the launch of two functional tea blends targeting digestive health and relaxation. Gut Health combines ginger and peppermint with naturally fermented kombucha, creating what the brand describes as a warming yet refreshing flavour. Meanwhile, Unwind has been formulated to support normal mental relaxation. The blend brings together chamomile and blueberry with adaptogenic ashwagandha and lion’s mane, a mushroom ingredient increasingly used in nootropic products. The launch responds to growing interest in beverages offering everyday wellness benefits. Pukka said 70% of shoppers are seeking to lead healthier lifestyles, while half of UK soft drinks consumers favour drinks with health benefits over supplements. Digestion and relaxation-related products currently account for 34.5% of functional fruit and herbal tea sales, according to figures cited by the company. Elle Barker, chief marketing officer for the UK and Ireland at Lipton Teas and Infusions, said: “These functional wellness blends are a natural fit for our current Pukka portfolio, designed specifically to meet evolving consumer preferences and bring a refreshing perspective to everyday wellness". “By bringing highly sought-after, trending ingredients into an accessible, delicious format, we’re making it easier than ever for people to take charge of their own wellbeing while helping our retail partners drive excitement and growth in the tea aisle.” Both products are organic and Fair for Life certified. Each pack contains 20 individually wrapped, home-compostable tea bags made with stitched organic string rather than glue. The outer packaging is fully recyclable and produced using FSC-certified materials. The new Gut Health and Unwind varieties will launch at Waitrose on 26 August, followed by a wider roll-out to retailers including Sainsbury’s and Holland & Barrett. Each pack carries an RRP of £4.99.