British drinking chocolate specialist Knoops has opened its first permanent US store in Salt Lake City, Utah, as part of a wider multi-channel international expansion strategy. The store marks the company’s first permanent location in the US. A second Utah site is scheduled to open in Farmington in the final quarter of 2026, with further locations in the state already identified. Knoops said the US store rollout will provide a platform for the development of a broader multi-channel strategy, including the launch of its hand-flaked ‘Knoops At Home’ consumer packaged goods range across multiple sales channels. The expansion follows the company’s entry into the UAE, where it already operates stores alongside a developing wholesale CPG business. In the UK, Knoops is also expanding the distribution of its ‘Knoops At Home’ range into delicatessens, farm shops and premium grocery retailers. The move will extend the brand’s presence beyond its own stores, direct-to-consumer business and Amazon, as well as existing retail listings with Ocado, Harrods, Selfridges and Whole Foods. Founded in Rye, East Sussex, in 2013 by chocolate sommelier Jens Knoop, its stores offer a range of sustainably sourced chocolates that can be personalised across hot, iced, milkshake and frozen drinks. William Gordon-Harris, CEO of Knoops, said: “The opening of our first US store is a hugely exciting milestone for Knoops and the next step in our international growth story. We’ve seen the strength of the brand’s appeal in the UK and through our UAE stores, and we believe there is a significant opportunity to introduce the Knoops experience to consumers across America.” He added that Salt Lake City had been selected as a “dynamic, fast-growing market,” with the company planning to establish its store model in Utah before expanding into other US locations and developing its retail channels. Commenting on the UK expansion, Gordon-Harris said wholesale distribution represented “a major step forward” for the company’s 'Knoops At Home' range. He added: “With access to delicatessens, farm shops and premium grocery retailers across the UK, we can accelerate growth and meet the strong consumer demand we’re already seeing for 'Knoops At Home' across our sales channels".

The Welsh government has appointed Exchange for Change as the Deposit Management Organisation (DMO) for Wales’ Deposit Return Scheme (DRS), ahead of its planned launch in October 2027. The scheme will cover plastic (PET), metal and glass drinks containers from its introduction. However, under the Deposit Scheme for Drinks Containers (Wales) Regulations 2026, glass containers will be subject to a four-year transition period during which they will be exempt from labelling requirements and carry a 0p deposit. Exchange for Change was selected following a process to identify an organisation to support the establishment and implementation of the scheme, working alongside producers, retailers, local authorities and other partners. The DRS will apply a refundable deposit to eligible drinks containers, which consumers can reclaim when the containers are returned. The Welsh government said the scheme is intended to reduce litter, improve the collection of high-quality recyclable materials and support a longer-term transition towards reusable drinks containers. Work will now focus on developing the return network, collection and processing infrastructure, producer registration arrangements and other operational systems required ahead of the October 2027 launch. The Welsh government said it will work with Exchange for Change and other delivery partners to establish the scheme in Wales, while coordinating with DRS programmes being introduced elsewhere in the UK. An oral statement on the appointment is expected to be made during a Senedd Plenary session in the autumn term.

Flrt has expanded its zero-sugar energy drink range with the launch of Apple Bottoms Up, its first new flavour since the brand debuted earlier this year. The limited-edition seasonal variety features a green apple flavour with a slightly tart finish. It joins Flrt's existing Strawberry Fling, Berry Tempting, Guava Lava and Sunset Squeeze flavours. Like the rest of the range, Apple Bottoms Up contains a blend of functional ingredients and botanical extracts, including green tea, guayusa and ginseng, alongside 200mg of caffeine per can. The formulation also contains biotin, zinc and vitamins A, B and C, which the brand said are included to support collagen production and immunity. Allison Erfort, vice president of Flrt, said: "We love creating flavours with a little personality, and Apple Bottoms Up has plenty of it. It's crisp, juicy, a little cheeky and the perfect seasonal fling for the Flrt line-up. This is our first flavour drop since launch, but it won't be our last. We're having a lot of fun building this brand, and there's plenty more to flirt with." Apple Bottoms Up is initially available through a two-week preview at Kroger in the US. From 1 September, it will roll out nationwide at Walmart, Albertsons, Hy-Vee, H-E-B and Meijer, as well as through Amazon. The drink is available in 12oz cans, with 12-can multipacks also offered through Amazon.

Ardagh Glass Packaging-Africa (AGP-A) CEO Paul Curnow has been appointed chairman of The Glass Recycling Company (TGRC), a South African organisation focused on increasing glass recovery and recycling rates. Paul Curnow Curnow succeeds Mike Arnold in the role, having also succeeded him as CEO of AGP-A. Ardagh was a founding member of TGRC and has worked with the organisation, industry partners and local communities to support glass recycling and circular economy initiatives in South Africa. The appointment forms part of Ardagh's wider sustainability strategy, including its Clearly Ardagh transformation programme, which focuses on reducing waste and improving resource efficiency. AGP-A said increasing its use of recycled glass, or cullet, remains central to these efforts. The company achieved a recycled content rate of 49% in 2023 and said Curnow's new role would support further collaboration across the industry. As part of the appointment, Curnow will also join the board of the Paper and Packaging Producer Responsibility Organisation Alliance, which brings together organisations working across South Africa's recycling sector. Curnow said: “Taking responsibility for our impact on the environment and ensuring our glass returns for re-use as a new bottle has always been important to me personally and, of course, for our business commercially". “Having partnered with the TGRC over the years in my role to grow recycling rates in South Africa, I am both proud and excited to now move on and play a broader industry role and serve as its chairman.” He added that glass's ability to be recycled repeatedly through local bottle-to-bottle systems would be important in supporting a more circular economy. He concluded: “I am passionate about working with our customers and industry partners to increase glass recovery rates, promote and inspire greater consumer awareness and unlock the full potential of a circular economy".

Better-for-you confectionery brand Wild Thingz is expanding its UK retail footprint with two new gummy flavour collections. The new Berry Mix and Tropical Mix Share Bags are designed for sharing and on-the-go snacking, combining fruit flavours with the brand’s signature bug-shaped gummies. The products contain half the sugar of leading sweet brands, according to Wild Thingz, and are made without artificial ingredients or gelatine. The new Tropical Mix features mango spiders, peach vees, orange snails and pineapple frogs, while Berry Mix includes blueberry vees, strawberry butterflies, raspberry wasps and blackcurrant ladybirds. Founded in 2024 by former Mondelēz marketer Fliss Newland, Wild Thingz has positioned itself around lower-sugar confectionery made with natural flavours and plant-based ingredients. The new products will be available through WHSmith Travel locations including airports such as Heathrow and Gatwick, major railway stations including London Euston, King’s Cross and Birmingham New Street, as well as the Eurotunnel and hospitals across the UK. The brand is also introducing a lower, more competitive price point, with the new 60g share bags carrying an RRP of £2.00. The products will be available through Ocado from 24 July.

Jeff Dumbrell Following 365 Retail Markets’ acquisition of Cantaloupe, the combined business is bringing together payments, telemetry and connected-device capabilities with self-checkout, smart-store and retail management technology. The deal comes as unattended retail expands beyond traditional vending into micro markets, smart fridges, grab-and-go stores and other flexible formats across workplaces, hotels, healthcare facilities and transport hubs. Jeff Dumbrell, chief revenue officer at 365 Retail Markets, speaks to Refreshment about the rationale behind the acquisition, the priorities for integration and how data, AI and automation could shape the next phase of the sector. What was the strategic rationale behind 365 Retail Markets' acquisition of Cantaloupe, and why was this the right time to bring the two businesses together? The unattended retail market is changing quickly. Across Europe, operators are expanding beyond traditional vending into micro markets, smart stores, self-checkout and other flexible retail formats. Consumers expect convenient, frictionless shopping wherever they are, whether that's at work, in a hotel, on campus or in a transport hub. Operators need technology that gives them the flexibility to serve all of those environments. That's what bringing 365 Retail Markets and Cantaloupe together is all about. 365 has built strong expertise in self-service retail and software, while Cantaloupe brings leading payments, connected devices and telemetry capabilities. Together, we're giving operators a more robust set of tools that helps them grow, adapt and choose the right solution for each location. What are the immediate priorities as Cantaloupe is integrated into 365 Retail Markets? First and foremost, it's about our customers. They rely on our technology every day, so maintaining the reliability of our products and support is our top priority. At the same time, we're listening closely to customers to understand where we can create the most value by bringing the strengths of both companies together. This isn't about making big changes overnight. It's about combining the best of both businesses in a way that makes life easier for our customers. The acquisition combines Cantaloupe's payments, telemetry and device network with 365's self-checkout, smart-store and software capabilities. What new opportunities does this create for operators? Operators want more flexibility than ever before. They're serving a wider range of locations, and one retail format doesn't fit every environment anymore. A vending operator might be adding micro markets or smart coolers. A hotel may want 24/7 self-service for guests, while warehouses, hospitals and universities all have different needs. By bringing together payments, connected devices, software and self-service technology, operators get a much clearer view of their business. They can make better decisions around merchandising, replenishment and expansion based on real-time data. We're seeing that shift across Europe too. According to the European Vending & Coffee Service Association, micro markets grew by 38% last year and nearly 78% of vending machines now support cashless payments. That's a clear sign the market is moving towards more connected, digital retail experiences. How is the unattended retail market evolving beyond traditional vending and workplace micro markets? I think the biggest change is that unattended retail is no longer just about vending. Operators are using different formats depending on the location – from smart fridges in hotels to grab-and-go retail in hospitals, universities and transport hubs, or secure stores in manufacturing and logistics facilities. Consumers expect convenience wherever they are, while operators are looking for ways to overcome labour challenges and extend service without adding complexity. The conversation has shifted from 'which machine do I need?' to 'what's the right retail experience for this location?'. That's a much more exciting place for the industry to be. Which emerging locations or sectors present the strongest growth opportunities? Anywhere there's strong footfall and a need for convenient access to food, drinks or everyday essentials. Hotels, logistics centres and manufacturing sites are all growing because they often operate around the clock. Universities, healthcare, transport hubs and sports venues also present great opportunities to improve convenience and reduce queues. For me, it's less about the sector and more about solving a real operational challenge. If unattended retail makes life easier for consumers and operators, there's a good opportunity. What role will artificial intelligence and automation play in the combined company's technology strategy? AI has huge potential, but only if it solves real problems. Whether it's helping operators optimise stock, predict maintenance issues or improve product recognition in smart stores, AI should make running a business easier – not more complicated. The real opportunity is turning data into practical insights that help operators make faster, better decisions every day. As the business expands its payments, software and connected-device capabilities, how are you approaching cybersecurity and customer data protection? Security has to be built into everything we do. Our customers trust us with their businesses and payment transactions, so we're continuing to invest in secure platforms, payment technology, device management and strong data governance, while supporting compliance with requirements like GDPR. As unattended retail becomes more connected, maintaining that trust only becomes more important. What innovations or developments can operators expect from the combined business over the next 12 to 24 months? Our focus is on practical innovation that helps operators grow. Customers can expect better integration across payments, software, connected devices and self-service technologies, making it easier to manage their business and serve more locations by choosing the solutions that make the most sense for their operating model. I believe unattended retail is entering its next phase. Operators are serving more types of locations than ever before, and they need technology that's flexible enough to keep up. Our goal is to give them a connected platform that helps them grow with confidence, whatever comes next. Learn more about 365 Retail Markets here.

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.