Nestlé Professional has introduced a new material made from used coffee grounds and plastic waste, which is now being used in its Nescafé self-serve furniture units. The boards are manufactured from 70% plastic waste generated at Nestlé’s Tutbury factory and 30% used Nestlé coffee grounds. Developed in partnership with UK-based manufacturer Regency, the 'Nestlé Recycled Plastic Coffee Board' replaces earlier designs made from MDF, virgin plastics and chipboard. The company said the new material supports its packaging and waste reduction commitments while lowering emissions. According to a 2018 Life Cycle Assessment by Quantis for Regency, panels made from recycled content generated 70% fewer carbon emissions than previous MFC and MDF panels when reused five times. The new design can also be refurbished and reused up to five times, reinforcing a closed-loop approach. Around 200 units using both the 90% recycled 'Regency Plastic Board' and the fully Nestlé-sourced boards have so far been implemented. In addition to material changes, Nestlé has simplified its supply chain for the units, reducing distribution stages from five to one and cutting lead times from up to 12 weeks to ten days. Smaller design updates include condiment holders made from coffee grounds instead of plastic.

OxBarrier has launched its first technology licensing programme, making its patented compostable single-serve capsule technology available to partners in the global coffee industry. The technology incorporates an integrated oxygen barrier designed to maintain freshness and flavour in coffee capsules, while offering a compostable alternative to conventional plastic and aluminium formats. OxBarrier capsule top The company said the licensing programme will allow coffee brands and manufacturers to adopt compostable capsule technology without compromising performance, supporting efforts to reduce capsule waste. OxBarrier’s capsule innovation is protected by a portfolio of intellectual property rights, with patents granted in more than 30 countries including major European markets, Canada and Australia. Multiple European patents were recently upheld by the European Patent Office following opposition proceedings. According to Grand View Research, the coffee pods and capsules market was worth more than $38 billion in 2023 and is forecast to exceed $58 billion by 2030. Current growth is accompanied by an estimated 576,000 metric tonnes of annual capsule waste, much of which ends up in landfill. Boele Oltmans, OxBarrier's managing director, said: "Single-serve capsules are a symbol of modern convenience, but they've also created a global waste challenge. OxBarrier's technology allows brands to offer compostable capsules without sacrificing quality or shelf life. Our goal is to help the industry transition to sustainable single-serve packaging at scale, hence our drive to 'Preserve with Purpose'."

Diageo has announced the sale of its well-known coffee-cream liqueur brand, Sheridan’s, to Casa Redondo, a prominent Portuguese beverage-alcohol company. The divestiture aligns with the global beverage alcohol giant's ongoing efforts to streamline its brand portfolio and enhance shareholder value. Dayalan Nayager, Diageo’s president for Europe and chief commercial officer, said: "The sale of Sheridan’s is another example of our sharp focus on effective portfolio management and maximising shareholder value". This decision follows a series of recent transactions in Europe, including the sale of its Cacique rum brand to Bardinet , Venezuelan rum brand Pampero, and fruit-flavoured liqueur brand Safari – which has also been sold to Casa Rendondo  – as Diageo sharpens its focus on its core strengths in the premium spirits market Sheridan’s, a distinctive two-part liqueur known for its unique packaging and flavour profile, boasts a presence in over 50 countries, particularly across Europe. The brand's established global footprint makes it an attractive addition to Casa Redondo’s portfolio. Daniel Redondo, CEO of Casa Redondo, commented: “Sheridan’s is a unique brand with strong consumer recognition and an enduring identity. Bringing it into our portfolio represents a pivotal moment for Casa Redondo." The acquisition not only enhances Casa Redondo’s international presence but also reflects its ambition to build a more globally competitive business. Ricardo Redondo, CFO of Casa Redondo, added that the acquisition consolidates their position in the global market. "This step underlines our long-term commitment to sustainable growth and building stronger partnerships across international markets," he noted. As part of the acquisition, a transitional services agreement has been established to ensure a seamless transition and continuity of operations for Sheridan’s post-sale. This agreement aims to maintain brand integrity and consumer trust during the transition period, allowing Casa Redondo to leverage Diageo’s distribution networks and marketing strategies. The sale of Sheridan’s to Casa Redondo marks a significant milestone for both companies. For Diageo, it represents a continued focus on optimising its brand portfolio in a competitive market. For Casa Redondo, the acquisition signifies a strategic move to enhance its global presence and diversify its offerings in the beverage-alcohol sector.

Courtney Jones Out-of-home (OOH) coffee culture is being reshaped by younger consumers who expect quality, sustainability and innovation as standard. Drawing on Nestlé Professional’s Behind the Beans research – which surveyed 1,000 UK students, 192 campus caterers and 1,000 hotel guests – Courtney Jones, marketing activation manager at Nestlé Professional, explains how these shifting expectations are transforming both campus and hotel beverage strategies. What do consumers today want from their OOH beverages? Today's consumers prioritise quality above all else when it comes to their out-of-home beverage experience. Nestlé’s latest research with 1,000 UK students shows that 56% rank quality of coffee and beverages in their top three decision factors when choosing a campus venue, even ahead of price at 53%. However, they remain price-sensitive, with 72% having changed their coffee-buying habits due to rising prices. Beyond quality, consumers demand variety and innovation – 96% of students say a changing menu is important to them, rising to 99% in northern regions. They want seasonal options like honey latte and mint mocha, iced coffee and blended beverages such as Frappuccinos. Sustainability has become crucial, with 90% of students considering it important when deciding where to buy coffee, particularly valuing environmental impact reduction, sustainable packaging and ethical sourcing. Brand recognition also matters significantly, with 97% of students considering branded coffee drinks important when choosing meal deals. What we're seeing is a fundamental shift in consumer expectations. When it comes to coffee, students and young consumers want a quality experience that aligns with their values. They're willing to pay more for better quality, but they also expect innovation, sustainable practices and familiar brands they can trust. It's about creating that perfect balance between premium experience and accessible pricing. Quality is also important to hotel guests. 89% of four to five stars hotel guests said the quality of coffee on offer is an important factor to their overall experience. What are the most popular hot beverages in an OOH setting? While coffee dominates campus consumption, with 94% of students regularly purchasing it, the additions they want to see on menus highlight how hot beverage preferences are evolving. While students may have their favourite coffee orders, 54% find a changing menu important as they enjoy trying new drinks. Out of these menu changes, 39% of students like to see seasonal offerings, 34% want trending flavours and ingredients, 34% prefer speciality hot chocolate and 28% want functional coffees. Guests at four- and five-star hotels expect a variety of customisation options, with 43% ranking flavoured syrups as the most important, closely followed by non-dairy and decaffeinated alternatives. These figures rise even more when we look at generational responses, with 59% of Gen Z and 47% of Millennials favouring syrups. How have the beverage preferences of younger consumers (Gen Z) changed the market in recent years? Gen Z students are driving transformative changes in the beverage market that challenge traditional assumptions. They’re demanding year-round cold beverages, with iced coffee ranking second in menu preferences at 37%, debunking the myth that cold drinks are seasonal. Students now expect iced options all year, alongside blended and indulgent drinks, which 36% favour. Their sustainability-first mindset is unprecedented: plant-based alternatives are important to 79% of students and essential to 31% of London-based students. Perhaps most significantly, 96% demand menu variety, with northern students particularly vocal at 99%, showing Gen Z’s expectation for constant innovation and newness in their beverage choices. How can OOH beverage providers offer value to consumers when at-home hot beverage machines are becoming more common? Our research reveals that OOH providers can compete effectively with at-home solutions through strategic value creation. Loyalty programmes emerge as the top value driver, with 30% of students citing them as the primary offer that would encourage more coffee purchases, ahead of meal deals at 28%. Strategic meal deal positioning is crucial, as 97% of students consider branded coffee drinks important in meal deals, with one in three saying it's essential – this creates value perception beyond just the beverage itself. Providers should also consider affordable premium options, such as Nescafé Freshly Ground Self Serve Coffee Machines, to compete with high street brands while maintaining quality expectations. Crucially, 21% of students are drawn to unique options they can't find elsewhere, suggesting campus venues can offer experiences that home machines simply cannot replicate through social interaction, convenience, and exclusive offerings. How can you help your customers meet demand for customisable hot beverages, such as alternative milks or different flavours? Meeting customisation demands requires a multifaceted approach that starts with plant-based priorities. With 79% of students considering plant-based alternatives important and 31% considering them essential, ensuring comprehensive non-dairy options is no longer optional. A seasonal rotation strategy works best for flavours - tracking trending ingredients through social media and rotating seasonal offerings allows providers to offer both trending flavours like pistachio, matcha, and turmeric alongside returning favourites. There's also growing interest in functional beverages, with students wanting options like Glow Latte, Focus Latte, and Protein Latte, showing demand for beverages that serve specific wellness purposes. Additionally, developing campus-exclusive offerings can satisfy the 21% seeking options unavailable elsewhere, creating a unique value proposition that drives loyalty and differentiation. How can automated beverage solutions ensure consistently high-quality beverages? The key to quality consistency lies in addressing the significant gap our research identified between what students expect and what they're currently receiving. Only 41% of campus caterers rank coffee bean quality as most important, while 40% of students say campus coffee doesn't taste great. Automated solutions can bridge this gap through consistent preparation methods and standardised recipes. Taking advantage of training programmes offered by branded coffee suppliers helps maintain consistency across wide drinks ranges, while brand partnerships provide additional benefits since 78% of campus caterers recognise that branded coffee products are important to students. Automated systems from established brands can deliver the consistency and quality students expect while ensuring familiar taste profiles that replicate the high street experience students crave.

Nestlé Professional has introduced Nescafé Barista, a coffee bean range developed for the UK foodservice and B2B sector, targeting independent cafés and quick-service restaurants (QSRs). The launch introduces two blends: the medium-roast Nescafé Barista Espresso Blend, with a rich, intense flavour and smooth cocoa notes, and Nescafé Barista Signature Blend, featuring citrus notes and a rounded profile. The range is designed to support operators shifting from instant to freshly ground coffee, reflecting increasing consumer demand for premium, freshly brewed options. Nestlé Professional says the beans offer a recognised brand at an accessible price point, aiming to expand the mainstream coffee bean segment. George Burrell, Nescafé OOH brand manager at Nestlé Professional UK & Ireland, said: “The launch of Nescafé Barista marks an exciting new chapter for Nestlé Professional. We know that foodservice operators are looking for trusted, high-quality coffee solutions that can meet evolving consumer tastes. With our new Espresso and Signature blends, we’re giving them the tools to serve exceptional coffee experiences that customers will return for time and again.” Nescafé Barista aligns with the company’s Nescafé 2030 plan, which focuses on responsible sourcing, regenerative agriculture, and supporting coffee farmers’ livelihoods.

Maxim’s de Paris is set to launch the Seine X in October, described as the world’s first intelligent semi-automatic espresso machine with three-in-one variable pressure capabilities. The machine allows users to adjust brewing pressure between three and 15 bars, enabling different flavour profiles for light and dark roasts. It incorporates 29 patented features, including pressure profiling, Brew-by-Weight, an infrared steam wand and a built-in conical burr grinder. The grinder features anti-static technology to reduce clumping and waste, 70 grind fineness levels, eight grind speeds and three dosing modes – weight-based, time-based and manual. An intelligent extraction record system stores brewing data, including liquid weight, pressure and time, allowing users to replicate preferred recipes. The design takes inspiration from the 1950s Simca 9 car, with an aerospace-grade aluminium body and natural wood accents. The Seine X will be available directly from Maxim’s de Paris and selected retailers.

EG On The Move, the British operator of petrol stations, convenience stores and fast-food outlets, will shut down all Cinnabon locations it runs in the UK – including high street stores and shopping centre kiosks – as part of a strategic shift towards its core convenience retail business. The US bakery-café chain launched in the UK in November 2020 under a master franchise agreement with EG Group, and most recently operated 12 sites in cities including London, Manchester and Birmingham. The closures follow a review of operations and form part of the company’s strategy to focus on areas where it can deliver the “greatest value” to customers. “This was not a decision taken lightly, but it reflects the strategic shift to focus on our core convenience retail business,” an EG On The Move's spokesperson said. “We extend our sincere thanks to our team members for their dedication, to the Cinnabon brand team for their ongoing partnership, and to our customers for their loyalty and support.” The company added that it remains committed to providing “exceptional food and retail experiences” across its 150-site network and will continue investing in evolving its offer to meet changing customer needs. Top image: © Cinnabon Franchisor

Death Wish Coffee Co has named Steve Gardiner as its new chief executive officer, a move that is said to support the company’s next phase of growth. Gardiner was previously CEO of Nature’s Bakery, where he led the brand’s growth to become the fourth-largest snack bar brand in North America. He also spent 24 years at PepsiCo, working on Quaker, Tropicana and Gatorade. Mike Brown, founder of Death Wish Coffee, said: "When it comes to scaling CPG brands, Steve is a seasoned professional. He stresses the importance of always starting with a deep understanding of your consumer and then bringing that to life digitally and across retailers and sales channels." "This is critical to accelerating our velocity at Death Wish Coffee. Steve's strategic vision will be extremely valuable as we continue to grow our national footprint and introduce a steady pipeline of innovation to our dedicated community of coffee lovers and new fans." Gardiner added: "I have long admired Death Wish Coffee's commitment to quality, its unique brand identity, and its passionate customer base. It's an honour to be given the opportunity to lead this team and build upon the brand's growth and success." "I am excited to dive in and get to work with the team, expanding our reach and bringing the leading Fair Trade and Organic Coffee Brand to more consumers."

Lindt & Sprüngli has launched a new line of decadent chocolate bars, aimed at enhancing the post-meal indulgence experience for UK consumers. The latest offerings in the Les Grandes and Creation ranges feature luxurious, dessert-inspired fillings that cater to the evolving chocolate preferences of the nation, as revealed in recent consumer research. The new Les Grandes Fruit & Nut bar boasts high-quality ingredients, including perfectly roasted hazelnuts and succulent raisins, all enveloped in smooth Swiss milk chocolate. This product represents an elevated take on traditional nut bars, designed to appeal to consumers seeking a satisfying treat after their meals. Additionally, the Creation range has expanded with new flavours such as Hazelnut Wafer and Caramel, alongside existing favourites like Crème Brûlée and Pistachio Delight. Each square in these bars is crafted to deliver a unique taste experience, reminiscent of gourmet desserts, thus positioning Lindt as a leader in premium chocolate indulgence. Research commissioned by Lindt indicates that over half of UK consumers (55%) consider chocolate their preferred choice for post-meal indulgence, with the evening hours of 5pm to 9pm being the peak time for consumption. Notably, 42% of respondents reported a preference for chocolate over other dessert options, underscoring the brand's strategic focus on this segment of the market. Stefan Bruderer, master chocolatier at Lindt, commented on the findings: “Our research revealed that 40% of the UK prefers unique tastes and textures in their chocolate. We pride ourselves on delivering the best quality and taste with our iconic Swiss chocolate, and we’re excited to expand our Les Grandes and Creation lines to elevate that experience.” The chocolate bars are now available in supermarkets nationwide in the UK, including Tesco, Sainsbury’s, Morrisons, Asda and Ocado, with a recommended retail price of £4.75. This pricing strategy positions Lindt as an accessible luxury, appealing to a broad consumer base while maintaining its premium brand identity. Lindt’s commitment to quality is further reflected in its sourcing practices, as the company continues to emphasise sustainable cocoa sourcing through its Lindt & Sprüngli Farming Program, which has been in place since 2008.

Lavazza has introduced the Assoluta, a new bean-to-cup coffee machine aimed at enhancing at-home brewing through app-based personalisation. The Assoluta connects to the Piacere Lavazza app – available on iOS and Android – which uses the company’s “Perfect Bean Match Technology” to automatically adjust machine settings for specific Lavazza blends. Users can customise drink size, foam and aroma intensity, responding to growing consumer demand for tailored beverage experiences. Lavazza spokesperson said: "We have poured our expertise into creating the Assoluta, ensuring every cup our customers enjoy in their homes across the UK caters to their details preferences, elevating everyday coffee moments without needing the skills of a professional barista". "The machine does the hard work and it is a testament to our commitment to bringing convenience, quality and innovation directly to all coffee lovers.” Subscribers to Lavazza’s MyLavazza loyalty programme can earn double reward points on subscription orders, including the Assoluta machine, and receive free shipping on orders of 2kg or more. The model, priced at £699, is available exclusively via Lavazza's website on subscription.

A daily cup of coffee or tea could offer more than just comfort, it might also help keep the mind sharp in later life. New research published in the Journal of Alzheimer’s Disease has linked moderate coffee intake and both moderate and high tea consumption to slower rates of cognitive decline in older adults. The findings come from a long-term analysis of 8,715 dementia-free participants aged 60-85, drawn from the UK Biobank, and tracked over an average of nine years. What the researchers found At the start of the study, participants reported their coffee and tea drinking habits, which researchers categorised as never drinkers, moderate drinkers consuming one to three cups per day, or high drinkers consuming four or more cups daily. Cognitive performance was measured in four areas, including fluid intelligence – the ability to solve unfamiliar problems – and memory accuracy. The analysis revealed that moderate coffee drinkers and those who never drank coffee experienced a slower decline in fluid intelligence and a smaller increase in memory errors compared with high coffee drinkers. Tea showed a similar trend, with both moderate and high tea drinkers experiencing less decline in fluid intelligence than those who never drank tea. Neither beverage appeared to have a significant effect on reaction time or numeric memory. Why coffee and tea might help Coffee and tea contain compounds such as caffeine, polyphenols and flavonoids, which have been linked to anti-inflammatory and antioxidant effects in the brain. Caffeine has been shown in laboratory studies to influence the development of proteins associated with Alzheimer’s disease, reduce brain inflammation and improve certain neurotransmitter activity – all of which can affect memory, alertness and mood. Tea’s benefits may extend further because of its lower caffeine content, potentially allowing higher consumption without the negative effects that can occur with excessive coffee intake. Implications for public health and industry With dementia rates expected to rise in ageing populations, the findings highlight low-cost, accessible habits that may help maintain cognitive health. For the coffee and tea industries, the research adds to the functional positioning of these products. Lead author Stephanie Rainey-Smith, from Murdoch University’s Centre for Healthy Ageing, emphasised the need for further research: "‘Moderate’ coffee and ‘moderate’ and ‘high’ tea intake may be a protective factor against cognitive decline. Randomised controlled trials are required to establish causal relationships leading to evidence-based recommendations regarding benefits of coffee and tea intake." While the study does not give a green light to unlimited consumption, it reinforces the idea that a daily brew – enjoyed in moderation – could be a small but meaningful part of healthy ageing. Limitations The authors cautioned that the research has limitations. Coffee and tea intake was self-reported, which raises the possibility of recall bias, and the study did not record preparation methods such as whether participants drank black or green tea, how long it was brewed, or whether milk and sugar were added. The cognitive tests used were short and non-standard, potentially limiting the scope of the findings. Most importantly, the results are observational and show associations rather than proof of cause and effect.

Welsh drinks producer Radnor Hills has partnered with vending operator VendEase to raise funds for Great Ormond Street Hospital Charity’s (GOSH Charity). The initiative will see both companies donate for every bottle of Radnor Water and Radnor Splash purchased from VendEase vending machines located in 400 Premier Inn hotels across the UK. Proceeds will help fund the construction of a new Children’s Cancer Centre at Great Ormond Street Hospital (GOSH), designed to deliver specialist care and accelerate treatment breakthroughs for some of the most challenging childhood cancers. Radnor Hills marketing manager Chris Butler said the partnership aims to raise “tens of thousands of pounds” for the project. “Working in partnership with VendEase, who are match-funding our donation for every bottle sold, we are hoping to raise tens of thousands of pounds for GOSH Charity’s appeal to help build the new Children’s Cancer Centre at GOSH, which will provide life-changing care and hope to children and their families across the UK," he commented. “It’s an easy and exciting way for our customers to support this world-leading hospital, every bottle counts and together we can make a real difference.” Dave Berman, co-founder of VendEase, a London-based vending operator, added: “We’re thrilled to be working with Radnor to support GOSH Charity and to be playing our part in helping the charity to carry on the important, challenging and life changing work that they do daily.” Sarah Bissell, deputy director of relationship fundraising at GOSH Charity, said every purchase “will take us one step closer towards helping to make the new Children’s Cancer Centre at GOSH a reality, giving seriously ill children with cancer the best chance and childhood possible”. The hospital treats some of the most difficult-to-cure cancers and is a leading centre for research into new therapies. However, demand for specialist services has outgrown its existing facilities, prompting the need for the new centre.