World Coffee Research (WCR) has announced a renewed $10 million commitment from the global coffee industry to strengthen its coffee breeding and seed programmes. With over 190 member companies across 29 countries, WCR is calling on governments to collaborate with the industry to invest in agricultural R&D for coffee. These efforts aim to improve productivity, support farmers, reduce the environmental impact of coffee agriculture and ensure continued consumer choice. According to the company, coffee commodity prices are at nearly 50-year highs due to production challenges, underscoring the urgent need for new technologies and innovations to help farmers address issues like extreme weather, pests and disease. Stable coffee supplies rely on the success of farmers around the world, yet many lack access to improved plant varieties. WCR estimates a significant annual funding gap – $452 million – in coffee agricultural R&D. The coffee industry is working to close this gap. Through multi-year commitments, WCR’s member companies have established two global coffee breeding networks for arabica and robusta. These networks involve collaboration from 11 producing countries, which together account for 43% of the world’s coffee. By 2030, they aim to deliver 100 improved arabica varieties, with robusta varieties to follow. Matt Saurage, chairman of Community Coffee, said: “As a family-owned American company for over 105 years, Community Coffee understands the critical importance of investing in agricultural innovation to protect the future of our business, advance prosperity for farmers and deliver sustainability and quality for our customers. Our company and our 200+ fellow WCR member companies are proud to be investing in the future of coffee.” Coffee companies are urging governments to partner with the industry to co-invest in agricultural R&D and coffee seed systems. Access to better plant varieties is essential for fostering innovation and supporting resilient coffee farming. Monique Oxender, chief corporate affairs officer at Keurig Dr Pepper and member of the board of directors of WCR, highlighted: “For decades we have invested in pre-competitive research and development so that coffee farmers can be resilient to the challenges of climate change. There is still more to be done, and public-private partnership can help to close coffee’s long-standing innovation investment gap, bring new solutions to scale and protect millions of livelihoods.” William Murray, president and CEO of the National Coffee Association (NCA), said: “NCA and WCR have long partnered to champion investments in agricultural research and innovation as a high priority in securing sustainable supplies of America’s favorite beverage. There is no coffee without thriving coffee farmers and healthy coffee plants, so investments like these are critical for the 63% of American adults who enjoy coffee every day and for the 2.2 million US jobs created by the coffee sector.”

Pepsi is launching a new permanent flavour, Wild Cherry & Cream, which will be available nationwide this month. Available in both original and zero sugar formats, the new flavour combines the bold, citrus-forward taste of Pepsi with a smooth blend of sweet wild cherry and creamy vanilla. With cherry named a top trend for Gen Z and millennials, Pepsi Wild Cherry & Cream offers an indulgent twist on the classic drink. The new drink offers an initial burst of sweet cherry, followed by a creamy vanilla finish, providing a satisfying and silky mouthfeel. Jenny Danzi, head of marketing at Pepsi, said: "Building on the enduring success of Pepsi Wild Cherry, we're excited to unveil Pepsi Wild Cherry & Cream. Pepsi Wild Cherry...[has] seen [an] 8% growth year over year on the product, so we knew we had an opportunity to deliver something special this year that consumers will love." "This permanent addition to our portfolio boasts a unique profile that's both indulgent and refreshing. With 2025 trends bubbling up on all things cherry, we're confident Pepsi Wild Cherry & Cream will be a serious hit with fans this year." Starting the week of 20 January, the new flavour will be permanently available in 12oz cans at retail locations nationwide. Additionally, for a limited time, it will be offered in 20oz bottles. Top image: © Pepsi

La Colombe has expanded its Draft Latte portfolio with the launch of a new limited-edition flavour: Strawberry mocha. Inspired by the success of the seasonal Strawberry Draft Latte served in La Colombe cafés, the strawberry mocha RTD combines natural strawberry flavouring with real cocoa, offering a subtly sweet and indulgent coffee experience. The new product is said to contain 50% less sugar than the average ready-to-drink flavoured coffee and is a good source of fibre. Kathryn O'Connor, chief marketing officer at La Colombe, said: "From the daily connections we witness in our cafés to countless wedding invites we have received over the years from couples who found love at La Colombe, we've seen first-hand coffee's unique power to bring people together. Our craft goes beyond brewing; it's about fostering connections, and we're excited to bring coffee lovers together in our cafes." Chobani + La Colombe's chief innovation officer, Niel Sandfort, added: "Our seasonal Draft Latte drinks are always a hit and a great way to introduce new consumers to La Colombe. Limited-edition flavours tend to be most popular in fall and winter where flavour profiles are more defined, yet this is not exactly the peak of cold coffee season." "We're excited to lead the way in Spring seasonal flavors by bringing strawberry mocha, an innovative, first-of-its-kind flavour, to consumers who want to enjoy an indulgent treat with less sugar. It tastes like a ripe strawberry dipped in chocolate." La Colombe Draft Latte Strawberry Mocha cans are available at major US retailers until 15 April and can be purchased online.

The Cerrado Coffee Growers Cooperative (Expocacer) has introduced its own international protocol, ECO, providing coffee producers with a self-verification system for sustainable ESG practices. This initiative ensures that coffee production adheres to the rigorous standards demanded by national and international markets. Granted by the Global Coffee Platform, the ECO protocol aligns with the Coffee Sustainability Reference Code, offering a robust second-party guarantee of compliance. Farlla Gomes, technical and sustainability manager at Expocacer, said: “This is a major milestone for us. This increases the transparency and credibility of our processes. For our members, it means greater access to demanding markets that value sustainable practices. Our sustainability department will support farmers through training and resources to help them adopt and verify these practices, strengthening our entire supply chain." The ECO certification involves internal audits by Expocacer’s sustainability department, as well as second-party audits. The programme operates on a three-year cycle, focusing on strategic planning and gradual implementation of best practices. It is inclusive, supporting small, medium and large-scale producers, ensuring all farmers have access to tools for producing high-quality coffee. Jorge Luiz de Carvalho Leite, certification and sustainability agent at Expocacer, stated: “The ECO protocol highlights the best practices and progress in sustainable farming among producers in the Cerrado Mineiro region, focusing on continuous improvement and trust through second-party audits. With this self-designed protocol, we ensure that our members and the cooperative promote innovative coffee farming, creating positive impact and delivering tangible results." Expocacer highlighted: "These and other practices promoted by the cooperative not only add value to the coffee but also ensure that coffee production in the Cerrado Mineiro region meets the standards of the most demanding global markets. Through its Technical and Sustainability Department, Expocacer already covers over 15,000 hectares of regenerative certified farms." The ECO protocol was developed in collaboration with Agrocert LTDA, a certification company with over 20 years of experience, and aligns with GCP guidelines. It connects Expocacer to a global network of more than 150 organisations across ten coffee-producing countries. With this protocol, Expocacer gains the autonomy to verify its members’ adherence to international standards, underscoring its commitment to transparency, innovation and social responsibility. Simão Pedro de Lima, executive president of Expocacer, added: “This is another important step in our journey toward transparency and responsibility across the entire production chain. At Expocacer, ESG is not just a project – it’s a principle embedded in our cooperative DNA. We work to integrate actions that respect the environment, promote community wellbeing and ensure ethical governance with radical transparency. This protocol reflects our commitment to real sustainability, demonstrating that we are building a fairer and more equitable future."

Premium organic tea brand, Pukka Herbs. has introduced five new blends for 2025, enhancing popular flavours to create more 'satisfying and wellness-packed' tea experiences. As part of Lipton Teas & Infusions’ ongoing investment to position Pukka as a premium herbal tea brand globally, expert master herbalists have refined recipes to optimise flavour profiles and health benefits, while sourcing high-grade organic ingredients: The Night Time Berry blend now features increased hibiscus and blackcurrant, with added blackberry and rooibos. This combination delivers a rich berry flavour with calming floral notes. Meanwhile, the Lemon, Ginger & a touch of Manuka Honey blend has been refined for a more satisfying sensory experience. With a 50:50 ginger cut and 26% lemongrass for added depth, the new recipe increases lemon peel content while reducing liquorice, creating a balanced blend of spicy, citrusy and sweet notes. This results in a harmonious, warming tea that soothes the senses. Continuing the theme of warming and soothing blends, Three Ginger enhances the fiery flavour of ginger with a higher percentage, paired with warming galangal and gut-friendly turmeric. Together, these ingredients 'naturally energise and soothe the body,' said Pukka. For a fresh start to the day, Morning Berry combines sweet blackcurrant, blackberries and refreshing hibiscus with rooibos and rosemary. Packed with flavonoids, this caffeine-free infusion offers powerful antioxidant and anti-inflammatory benefits. Finally, Three Mint offers a refreshing and cooling experience, featuring double the fieldmint content for a more invigorating menthol burst. With a blend of peppermint, spearmint and fieldmint, this infusion soothes digestion. Additionally, the company said that two existing blends have been rebranded to better reflect their composition and purpose. Turmeric Active will become Turmeric, Ginger & Orange, while Feel New is is now rebranded as After Dinner. These changes highlight key ingredients, making it easier for customers to choose the perfect blend for their daily routines. Marion Mackonochie, herbal science manager at Pukka Herbs, said: “These new blends represent our ongoing commitment to combining traditional herbal wisdom with modern nutritional science to improve diets and wellbeing. Our dedicated research into the therapeutic properties of culinary herbs and spices continues to inform how we can best support our customers' wellbeing through delicious, functional herbal blends in a moment-appropriate cup of tea that customers have come to expect from Pukka.” The improved blends will gradually be available at retailers starting this month.

Britvic is investing £1.15 million in its Rugby, Warwickshire, factory to reduce carbon emissions and save energy. Supported by a £305,000 grant from the government’s Industrial Energy Transformation Fund, the project will upgrade the factory’s centralised chilling system with more efficient cooling towers. The new cooling towers will reduce electricity consumption on the chiller units, cutting up to 650 tonnes of carbon dioxide equivalent emissions annually. The cost savings from the upgrade are expected to cover the investment within four years. The enhanced chilling system will also improve 'reliability and efficiency', particularly during peak summer months, ensuring uninterrupted production of popular brands like Robinsons, Tango and Pepsi Max. The system removes heat from pasteurised drinks and products like Pepsi Max before carbonisation, preventing foaming and waste. Paul Graham, managing director for Britvic's Great Britain, said: “Britvic is proud to be at the forefront of our industry when it comes to sustainable manufacturing practices. This project is an important step forward in our carbon reduction efforts as well as improving the efficiency of our operations." “Supported by the government's Industrial Energy Transformation Fund, this initiative not only signifies our dedication to environmental stewardship but also showcases Britvic’s commitment to our Healthier People, Healthier Planet sustainability goals.” The project, which began in November 2024, is set to be completed by next month.

Starbucks has made several new additions to its range of chilled RTD coffee products in the UK, including two new plant-based varieties. The Oat Based Cappuccino and Oat Based Caramel Macchiato are joining Starbucks’ on-the-go Chilled Classics range, aiming to meet demand for dairy-free alternatives that fit seamlessly into consumers’ daily routines. In a press release, the company said its innovation team have worked hard to experiment with plant-based recipes that deliver the same taste as its core dairy range. Charlotte Oldham, marketing director for EMEA at Starbucks, commented: “Expanding the choices we offer to our consumers no matter their flavour preferences or lifestyles, is a testament to Starbucks’ pioneering efforts to continually innovate our product offering without ever compromising on taste.” The company has also debuted two limited-edition offerings. The Starbucks Frappuccino Sip On Sunshine chilled coffee aims to capture ‘feel good vibes in a bottle,’ with flavours of toffee and honey designed to ‘conjure the feeling of sunshine’. Its packaging features bold, vibrant colours and illustrations of the sun and bumblebees. Oldham describes the limited-edition drink as a “chilled coffee treat with a fun and playful concept to provide consumers with a delicious moment of positivity”. Additionally, a limited-edition Starbucks Blissful Retreat product joins the Chilled Classics line-up to ‘provide a tranquil moment’ for coffee lovers. It is crafted with espresso, milk, mocha flavour and hints of sea salt, adorned with packaging that features a ‘calming’ blue waves and tropical paradise-themed design. All of the new products are rolling out at grocery and convenience stores nationwide this month (January 2025). #Starbucks #UK

Michele Buck The Hershey Company has formally announced a leadership succession plan as Michele Buck, the current chairman, president and CEO, prepares to retire on 30 June 2026. Buck, who has been with the company for two decades, will remain in her roles until a successor is appointed, after which she will transition to a senior advisor position. The Hershey board of directors has established a special committee to oversee the search for Buck's successor, considering both internal and external candidates. This move underscores Hershey's commitment to continuity and effective leadership during a pivotal time in the company's evolution. In her statement, Buck reflected on her tenure, highlighting Hershey's transformation into a leading player in the broader snacking market. "It has been the pinnacle of my career to lead Hershey, a truly one-of-a-kind company. Our team has created one of the strongest and most recognisable snacking portfolios in the industry and I am immensely proud of what we have accomplished," she said. "I am a firm believer that our long-term success is rooted in Hershey culture – the spirit of innovation has kept us at the forefront of new and changing trends to best serve our customers and consumers, made us a stronger partner for our communities and contributed to significant value creation for our shareholders. This year will be my 20th at Hershey and as we embark on a new year, I believe now is the right time to formally activate our succession planning and begin the transition to Hershey's next leader." Victor Crawford, lead independent director, acknowledged Buck's significant contributions: "Michele has made innumerable marks on Hershey, including driving sustainable international growth and building advanced capabilities". Hershey has reiterated its financial outlook for 2024 and plans to provide guidance for 2025 during its upcoming earnings release in February.

Visitor registration has opened for Food, Drink & Hospitality Week 2025 , an event which brings together professionals from across the food, drink and hospitality sectors. Taking place on 17-19 March 2025 at Excel London, Food, Drink & Hospitality Week offers an unparalleled opportunity to network, discover innovation and gain invaluable industry insights.  Food, Drink & Hospitality Week comprises five events: IFE  With over four decades of excellence, IFE serves as a cornerstone event for food and drink professionals, connecting buyers from retail, hospitality and wholesale with innovative suppliers. From the Start-up Market – a showcase of entrepreneurial brands – to the lively New Products Tasting Theatre, the show highlights the future of food through interactive content and live pitches.    IFE's ambassador Kerri Fidler, head of portfolio for Food for Later at Greencore, emphasises the show’s significance: "IFE is one of the key events in the food industry calendar – not only to bring together conversations but share learning and new innovation. It’s great to be part of this and make a difference across the food industry."    With exhibitors representing over 50 countries, IFE provides unparalleled opportunities to discover the best UK brands and global suppliers, alongside expert insights on the Future Food Stage.    IFE 2025 will also see the return of the World Food Innovation Awards, in partnership with FoodBev Media, where brands are recognised in diverse range of categories including Artisan Product, Drink Innovation and New/Start-up Business.  IFE Manufacturing  IFE Manufacturing is a hub for innovation, catering to the specific needs of manufacturers, co-packers and food and drink developers. Attendees can engage with the latest sustainable packaging solutions, ethical ingredient brands and state-of-the-art processing technologies.    This year, the show will once again host the IFE Manufacturing Ingredients Awards, in partnership with the Institute of Food Science & Technology (IFST), to celebrate ground-breaking ingredient innovations that are shaping the future of the sector. IFST's CEO, Craig Leadley, adds: “IFST is delighted to partner again in 2025 with IFE Manufacturing to showcase and celebrate the pioneering ingredient innovators driving improvements in food manufacturing.    “In 2024, we saw a highly successful launch of the awards with a great number of high-quality entries across the five initial judging categories. We can’t wait to see what ingredients producers have been working on to produce exciting innovative and sustainable products to enhance nutrition and food quality.”    HRC    HRC, the UK’s leading event for hospitality and foodservice, returns in 2025 with an expanded offering, including a new Pizza & Pasta section, and a focus on the latest in design, hospitality technology and professional kitchens. Plus, the Vision Stage and TechX stage will host dynamic discussions on trends, best practices and technological innovations and sessions conceived by industry partners such as Tech on Toast and Peach.     Robert Richardson, CEO of the Institute of Hospitality, highlights the value of the event, commenting: "HRC's importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges and shape the future of our field."    This year’s event will see the return of popular feature area Chef HQ, in partnership with Chef Publishing, which plays host to a wide range of chef demos, interviews and networking opportunities.     With countless networking opportunities and inspiring presentations, HRC remains the go-to destination for hospitality professionals to discover industry-leading products and services.     The 2025 edition will see the return of the World Catering Technology Awards, in partnership with FoodBev Media, which recognise technology innovators in the food and beverage industry and celebrate the cutting-edge technologies and revolutionary solutions that are transforming the catering sector. The Pub Show    The Pub Show is the UK’s only trade show dedicated exclusively to pubs and bars, offering visitors a dynamic programme of events and discussions. Highlights include the lively Beer Garden and The Pub Stage, which will be packed with insightful seminars and actionable case studies from leading pub operators. This year, The Pub Show has confirmed two key association partnerships in the form of the British Institute of Innkeeping (BII) and the British Beer & Pub Association.     Steve Alton, CEO of the BII, says: "For anyone in the industry, taking time out of your business to network, attend panel discussions and source new suppliers is a must. The Pub Show provides the perfect opportunity to access all of this and more in one place."    From new product tastings to insights on industry challenges, The Pub Show ensures attendees will leave with actionable ideas to transform their businesses.  International Salon Culinaire    International Salon Culinaire will host over 100 live competitions showcasing exceptional talent from chefs across the UK. Highlights include live theatre challenges and displays of creativity that make this competition a must-see for culinary enthusiasts. Nick Vadis, culinary director at Headline Sponsor Compass Group UK & Ireland and chef ambassador to the NHS Supply Chain, says: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers."   “The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.” Don’t miss out on your chance to be a part of the UK’s biggest celebration of innovation in food, drink and hospitality on 17-19 March 2025 at Excel London. To find out more about everything happening as part of Food, Drink & Hospitality Week, and to register for your complimentary trade ticket, visit our website here .

Rowntree’s has introduced a new tangy variant to mark the 60th anniversary of the classic Jelly Tots. Jolly Tots Tangy is made with real fruit juice and suitable for a vegan diet. The launch marks the brand's entry into the sour sweet category, offering consumers "a flavourful experience that combines nostalgia with tanginess," said Rowntree’s. Hayley Nixon, senior brand manager for Rowntree’s, said: “At Rowntree’s, we are dedicated to bringing joy and innovation to our fans. With Jelly Tots Tangy, we’ve taken a beloved classic and added a refreshing twist that we believe will resonate with both new and loyal fans alike. It’s not just a sweet; it’s a fun experience to share and enjoy together.” Jelly Tots Tangy is now available in stores across the UK for an RRP of £1.50.

Husky Intelligent Fridges, an European provider of connected commercial refrigeration, has announced the acquisition of Selfly Store from Stora Enso. Headquartered in Finland, Selfly Store has established a presence in over 20 European countries, serving sectors such as hotels, hospitals, electric vehicle charging stations, stadiums and workplaces. By joining forces, Husky Intelligent Fridges and Selfly Store aim to transform the landscape of intelligent vending and commercial refrigeration. The partnership will combine complementary customer bases to broaden market reach, while leveraging expertise in product development, R&D and operations to accelerate innovation. Serge Kremer, co-founder of Husky Intelligent Fridges, said: “This partnership embodies the idea that the whole is greater than the sum of its parts. Together, we will not only enhance our product offerings but also set new benchmarks for the smart refrigeration industry. Our shared commitment to innovation, growth and customer satisfaction will drive us to new heights.” Aslak de Silva, CEO of Selfly Store, added: “We are thrilled to become part of the Husky family. This partnership allows us to amplify our impact, leveraging Husky’s expertise to further advance our mission of changing the game of grab-n-go food shopping by developing innovative and data-driven technology. Together, we will lead the way in revolutionising smart refrigeration and AI-enhanced microstores, offering exceptional value to operators and consumers alike.” Terms of the transaction were not disclosed.

Season’s greetings from Refreshment! Thank you for being part of our journey this year as we continue to bring you the latest news, trends and insights from the watercooler, office coffee service and vending sectors. Wishing you a joyful holiday season and we look forward to reconnecting in the new year. Warm wishes, Refreshment