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.

Red Bull, Rauch North America and Ball Corporation are set to break ground on a $1.5 billion manufacturing and distribution campus at the former Philip Morris site in Concord, North Carolina. This project, long awaited since its initial announcement in 2021, is poised to reshape the local economy and the beverage industry landscape. The new facility, which will span nearly 2.4 million square feet, is expected to generate approximately 700 jobs, providing a substantial boost to the regional workforce. Upon completion, the campus will have the capacity to produce up to 3 billion cans of Red Bull products annually, primarily catering to the US market while also supporting international distribution as and when needed. This ambitious venture marks a pivotal moment for the site, which has a tumultuous history following the closure of tobacco brand Philip Morris' operations in 2009. The area had struggled to attract significant investment until the beverage campus announcement, which was initially hailed as Cabarrus County's largest economic development initiative. The project’s total investment was recently increased from $1.1 billion to $1.5 billion, reflecting the growing confidence and commitment of the involved companies. In 2022, the partners received updated incentives, with Rauch investing $680 million for a state-of-the-art can-filling operation, while Red Bull and Ball Corporation committed $424 million and $383 million, respectively, to establish a regional distribution centre and a can manufacturing facility. However, the timeline for construction has faced delays, with initial operations projected to start in late 2022, now finally underway in 2025. The decision to proceed with construction comes after several years of uncertainty, during which the project was postponed multiple times. While Red Bull has not disclosed the specific reasons for these delays, the current momentum suggests a renewed focus on expanding production capabilities in response to increasing demand for energy beverages. The Grounds at Concord, encompassing over 2,000 acres, is transforming into a hub for industrial activity, attracting investments from various sectors. Key takeaways: Investment: $1.5 billion campus by Red Bull, Rauch and Ball Corp. Job creation: Approximately 700 jobs anticipated. Production capacity:   Up to 3 billion cans of Red Bull annually. Location: Former Philip Morris site in Concord, North Carolina. Project history:  Initially announced in 2021, faced multiple delays.

A new peer-reviewed study has highlighted the potential of almond, cashew, hazelnut and walnut milks to enhance both the nutritional profile and sensory appeal of coffee beverages, findings that could influence future product development in the plant-based and out-of-home sectors. Researchers at Dongguk University in South Korea prepared roasted and unroasted nut-based milks, blending them with arabica espresso, and compared their physicochemical properties, fatty acid profiles, antioxidant activity, volatile compound composition, colour, viscosity, particle size and sensory acceptance against commercial dairy milk coffee. Each nut milk was prepared from raw or roasted kernels and blended with espresso in a 3:1 ratio, with dairy milk coffee used as the control. "Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing," the study noted. "This study aimed to develop nut-based milks – almond, cashew, hazelnut and walnut – combined with arabica espresso and assess their physicochemical and sensory qualities." Healthier fats, more antioxidants The analysis revealed that nut-based coffees contained significantly higher levels of unsaturated fatty acids, particularly oleic, linoleic and linolenic acids, compared with the saturated fat-dominated profile of dairy milk coffee. These compounds are associated with improved cholesterol management and reduced cardiovascular risk. Roasting further enhanced the nutritional profile, with roasted almond and hazelnut milks showing increased oleic acid, while roasted cashew and walnut milks displayed notable rises in linoleic and linolenic acids. Antioxidant activity was also consistently higher in nut-based samples, especially hazelnut and walnut coffees, with roasted variants showing the greatest increases. Walnut milk coffee recorded the highest total phenolic content, a marker of bioactive compounds linked to anti-inflammatory benefits. Aroma profiling using gas chromatography-mass spectrometry identified 33 volatile compounds across the samples. Nut-based coffees were characterised by higher concentrations of benzaldehyde, responsible for almond-like aromas, and nutty pyrroles such as 1-methylpyrrole-2-carboxaldehyde. Dairy milk coffee, by contrast, was richer in caramel and floral compounds such as furfuryl alcohol and 5-methyl furfural, often intensified by heat treatments in milk processing. Roasting intensified Maillard-reaction-derived volatiles in nut milks, deepening roasted and nutty notes, but also reduced certain heat-sensitive aromatic compounds found in unroasted nuts. From a physical perspective, nut-based coffees exhibited higher viscosity and larger particle sizes than dairy milk coffee, particularly in cashew and almond versions. These attributes may contribute to a richer mouthfeel but can also influence beverage stability. Roasting darkened the beverages and increased browning index values, with roasted walnut coffee showing the most pronounced change in colour. Sensory findings and market potential Sensory evaluation, conducted with 17 trained panellists, found cashew milk coffee to be the most preferred overall, praised for its smooth texture, balanced nuttiness and clean aftertaste. Hazelnut milk offered a distinctive roasted flavour, walnut milk delivered a more pronounced earthy profile and almond milk’s character was shaped by its higher benzaldehyde content, contributing a bitter-almond note. With the plant-based milk category continuing to expand and coffee operators seeking to differentiate through flavour and functionality, these findings offer valuable guidance for industry. Roasted nut milks in particular appear to combine improved nutritional value with enhanced flavour complexity, providing opportunities for positioning products that meet both health-oriented and sensory-driven consumer expectations. The study’s authors conclude that this work “can serve as a foundational resource for understanding the sensory attributes and physicochemical properties of nut-based milk coffee and analysing the correlations between these properties and overall preference”. For coffee chains, ready-to-drink brands and plant-based dairy manufacturers, this research suggests a clear path for combining flavour innovation with functional nutrition, a proposition increasingly sought after in the premium beverage market. The authors concluded: "Despite its lower preference than that of commercial milk, nut-based milk coffee demonstrated potential as a health-promoting beverage owing to its high unsaturated fatty acid content (eg, oleic and linolenic acid) and antioxidant effects". "To improve the acceptability of nut-based milk coffee, further research is warranted to control the production of specific aldehydes responsible for undesirable flavors, and additional physical experiments should be conducted to enhance the texture of these beverages."

Jacobs Douwe Egberts Peet’s’ Kenco brand has announced the launch of a new seasonal instant latte product, Pumpkin Spice Latte, now available at Tesco stores across the UK. The new addition to the coffee brand’s portfolio capitalises on the ongoing popularity of pumpkin spice – a trendy seasonal flavour that evokes strong emotional associations with autumn. Market data demonstrates the flavour trend’s role as a proven category driver, with the pumpkin spiced product market expected to rise to a value of £1.7 billion by the year 2031. Additionally, Kenco noted a shift toward at-home coffee consumption, with sales up 10% in the in-home frothy coffee category according to Nielsen. Drawing on this, Kenco launched its latest innovation aiming to drive impulse purchases around seasonal momenta and recruit younger shoppers who are drawn to the flavour – according to Allegra’s 2025 Project Café report, it is most popular with those aged 35 years and under. The sachet format is designed for convenience, enabling consumers to enjoy coffee shop-quality lattes from the comfort of their homes. It can also be enjoyed either iced or hot. Maria Kabalyk, head of category and shopper at Jacobs Douwe Egberts Peet’s, UK and Ireland, said: “Our new Kenco Pumpkin Spiced Latte directly addresses consumer demands driven by seasonal trends, appealing directly to the younger generation's desire for innovative on-the-go coffee flavours”. She added: “By offering this delicious new flavour in a convenient format, we are supporting retailers in their choice to capitalise on the growing consumer desire for a wider range of high-quality, convenient coffee choices”. Kenco Iced/Hot Pumpkin Spiced Latte is available in packs of eight 15.2g sachets at a price of £1.99 per pack.

A new study by researchers at the University of Birmingham has found that hot coffee served in disposable to-go cups contains significantly higher concentrations of synthetic microplastics than its iced counterpart, with heat identified as a key factor in releasing particles from packaging into beverages. The research, published in Science of the Total Environment , analysed 155 hot and cold drinks from popular UK brands, including coffee, tea, juices, soft drinks and energy drinks. Microplastics (MPs) were detected in every sample tested. Microplastics are tiny synthetic particles, typically less than 5 millimetres in size, that can be fragments, fibres or beads originating from the breakdown of larger plastic items or from direct manufacturing. They are resistant to degradation, can persist in the environment for long periods, and have been detected in air, water, soil and food. Scientists are concerned about their potential to carry harmful chemicals, accumulate in living organisms and pose risks to human and environmental health. "Although few studies have assessed human exposure to MPs via drinking, almost all have considered human daily fluid intake as composed solely of water," researches said. "This study aims to comprehensively assess human exposure to MPs via total fluid intake, including beverages (hot and/or cold), as well as water (tap and/or bottled)." Hot coffee contained an average of 43 microplastic particles per litre, compared to 37 particles per litre in iced coffee. When measured per cup, hot coffee purchased in paper cups from coffee shop chains averaged 16 particles, while iced coffee in PET cups averaged 11. Researchers found that the use of plastic-lined paper cups, as well as packaging type, contributed substantially to contamination levels. Packaging and preparation linked to contamination Older coffee machines with PET water tanks were also shown to release more microplastics than newer models with ABS tanks, with the oldest machine tested (eight years old) producing 17 particles per cup compared to seven particles from a newer model. Researchers linked this to material degradation over time, which increases particle shedding. The study found that hot beverages generally contained more microplastics than their cold equivalents, supporting earlier research indicating that elevated temperatures accelerate the release of plastic particles from packaging materials. This trend was observed not only in coffee, but also in tea, where hot tea averaged 60 microplastic particles per litre, compared to 31 particles per litre in iced tea. Overall, the most common polymer detected in beverages was polypropylene, followed by polystyrene, polyethylene terephthalate (PET) and polyethylene. In many cases, the type of polymer found in a drink matched the material used in its packaging, pointing to containers as a major contamination source. Secondary sources, such as water used in preparation, atmospheric fallout during manufacturing or contact with plastic components in machinery, were also identified as contributing factors. By combining laboratory data with a survey of 201 UK adults on their daily beverage consumption, the researchers estimated that average daily exposure to microplastics from all beverages was 1.6 microplastic particles per kilogram of body weight for men and 1.7 for women. This is higher than estimated exposure from drinking water alone, which the same research group previously calculated at 1 particle per kilogram of body weight per day. The authors concluded that focusing solely on water when assessing microplastic exposure underestimates the total risk, as other beverages can significantly contribute to daily intake. They called for more comprehensive exposure assessments to support accurate risk evaluations and inform environmental and public health measures.

The Rainforest Alliance has announced the launch of a new regenerative agriculture certification solution, designed to provide farmers and companies with a science-based standard to track their impact on soil health and biodiversity. Announced today (8 September 2025), the solution is launching with an initial focus on coffee. It aims to help coffee farmers build more resilient livelihoods and support the restoration of ecosystems across tropical landscapes. From early 2026, certified regenerative products will bear the solution’s distinct seal. This shows consumers that these products come from farms and companies that are committing to regenerative agriculture practices. Regenerative agriculture aims to reduce farming’s impact on the environment, described by the Alliance as a ‘climate-smart’ and ‘promising’ approach. It can also improve farmers’ livelihoods – recent studies show regenerative practices can improve income by up to 20-30%. The Rainforest Alliance has integrated these principles into its new Regenerative Agriculture Standard, providing a clear pathway for measuring progress and outcomes across five key impact areas: soil health and fertility, climate resilience, biodiversity, water stewardship and livelihoods. By effectively implementing these practices, coffee producers can build more productive and resilient farms while unlocking new market opportunities, the Alliance said in a statement announcing the launch. Independent auditors will periodically visit farms and companies to ensure they are meeting these standards. When they do, they will be awarded certification and permitted to display the regenerative seal on their products. The announcement comes as extreme weather and environmental degradation continue to disrupt crop yields, supply chain stability and commodity markets. These challenges are impacting the livelihoods of millions of coffee farmers, particularly smallholders who produce over 70% of the world’s coffee. Santiago Gowland, CEO of The Rainforest Alliance, said: “Markets need to move beyond a ‘do no harm’ mindset to one that repairs and restores. Now is the time to transition to a new model of agriculture – one where every cup of coffee gives back more than it takes from the land and the people who care for it.” “After years of research and collaboration with farmers and companies, we are proud to introduce a Regenerative Agriculture Certification to help drive this shift.” Sourcing Rainforest Alliance Certified Regenerative coffee can enable brands to make claims based on credible data, strengthen their ESG performance and meet rising consumer demand for more environmentally friendly products. The Regenerative Agriculture Standard is already being implemented across coffee farms in Brazil, Costa Rica, Mexico and Nicaragua. Companies already sourcing from these farms are set to launch their first Rainforest Alliance Certified Regenerative coffee products to market in 2026.

In a partnership aimed at enhancing their product portfolios, HTeaO, a US-based iced tea franchise, has reunited with PepsiCo-owned probiotic soda brand Poppi to launch two new seasonal beverages: Orange Dream Poppi and Root Beer Floatin’ Poppi. These handcrafted drinks will be available for a limited time starting 3 September at participating HTeaO locations nationwide. The new offerings build on the success of their previous collaboration earlier this year, which saw strong consumer engagement and positive sales results. Orange Dream Poppi combines Monin candied orange syrup, Cream Soda Poppi and half & half, creating a flavour reminiscent of classic orange creamsicles. Meanwhile, Root Beer Floatin’ Poppi features Monin vanilla syrup, Root Beer Poppi soda and a splash of half & half, designed to evoke the nostalgic taste of root beer floats. This fall launch comes as HTeaO continues its rapid national expansion, recently entering markets in Arizona and Colorado. The introduction of these seasonal beverages not only diversifies its existing menu but also capitalises on the growing consumer demand for unique, flavourful drink options. Retailing at $5.49 for a 24oz serving and $6.89 for a 32oz serving, the new drinks are positioned to attract both loyal customers and new patrons seeking innovative flavours. Heath Nielsen, president of HTeaO, said: “These drinks represent the playful, innovative spirit of our collaboration with Poppi. The first launch exceeded all expectations, and this fall line-up continues to expand what’s possible when two modern Texas brands come together.” The partnership aligns with broader trends in the food and beverage industry, where health-conscious consumers are increasingly seeking beverages that balance indulgence with wellness. HTeaO’s commitment to using premium ingredients and crafting drinks fresh to order underscores its dedication to quality, while Poppi’s focus on integrating prebiotics into soda caters to a growing market segment interested in gut health. Chelsea Bartling, VP of foodservice at Poppi, added: “At Poppi, we’re all about reimagining soda in fun, unexpected ways. Orange Dream Poppi and Root Beer Floatin’ Poppi exemplify how two Texas-born brands can deliver something fresh that fans can’t find anywhere else”.

For years, vending was synonymous with a quick fix on the go, with machines offering consumers access to high-quality food and drinks, whether in the office, on a train station platform or at the doctor’s office. Now, they’re becoming a staple on a night out, as consumers increasingly seek experiences that are fun, interactive and tinged with nostalgia. And so, the appeal of a vending machine lies in the fusion of convenience and novelty, offering a way to order drinks that feels as entertaining as it is efficient. David Llewellyn, CEO of the Vending & Automated Retail Association (AVA), explores how this shift is reshaping hospitality. Hospitality vending in action In East London, for example, a newly opened bar called All My Gods has installed a vending machine that dispenses the increasingly popular BuzzBallz cocktails, while its £8 house martini is dispensed from a repurposed Jägermeister machine (dubbed the 'Martininator'). This not only adds to the customer experience but also gives the bar a unique differentiator. In a slightly different setting, the owners of a dairy farm in Warwickshire are using vending machines to dispense pasteurised milk directly to customers, alongside a selection of coffee and cakes. They say it has helped the farm diversify and stay afloat – keeping the milk fresh while allowing customers to stop by at any time, without the need for a full storefront. This shift reflects a growing trend: vending is no longer just about grabbing a snack between trains; it’s becoming a stage for new consumption habits. Driving experiences through technology As digital systems advance, bars, clubs and hospitality operators are realising that vending can deliver far more than convenience; it can create memorable interactions. Touchscreen displays, cashless and contactless payments, and even data-driven product suggestions are transforming what was once a routine purchase into an interactive moment. Instead of feeling purely transactional, the act of using a vending machine is now becoming part of the guest journey. Some venues are taking it further and investing in immersive vending. We’ve seen some that have introduced gamified elements and QR codes that unlock exclusive perks and even some machines that are linked to social media campaigns, turning a simple purchase into a shareable moment. In nightlife settings where theatre is valued, this blurs the line between service and entertainment, thereby strengthening the emotional connection between venues and their guests. These elements, combined with great food or drink, are what keep people coming back. Why vending works in hospitality settings Hospitality thrives on being there when customers want and need it. Vending machines deliver on that promise with reliability and round-the-clock service. Whether it’s a clubgoer grabbing a late-night cocktail or a hotel guest looking for a quick pick-me-up, machines provide effortless access without demanding extra resources or extending staff shifts. Vending also plays a valuable role in complementing, rather than replacing, human staff. By handling straightforward transactions, it frees service teams to focus on higher-value interactions, such as crafting bespoke drinks or delivering engaging, personalised service. Behind the scenes, improved monitoring systems and real-time stock alerts ensure reliability, even in fast-paced environments. Venues can trust machines to flag replenishment needs during peak hours, providing steady support when staff are most stretched. The future of vending in hospitality Vending is poised to become a powerful extension of the hospitality brand experience. Rather than being viewed as a simple point of sale, machines can be designed and integrated as touchpoints along the customer journey. That said, the path forward is not without challenges. Compliance with alcohol licensing and responsible drinking laws remains a key consideration, particularly with machines placed in late-night venues. While these regulations are non-negotiable, emerging tools such as age-verification and ID-recognition systems (for example Yoti or GoodID) can help operators meet these requirements more effectively. Operators must also remain mindful of general vending safety requirements, ensuring secure installation to minimise risks. Equally important is customer trust. For machines to succeed in hospitality spaces, guests must feel confident that what they receive matches the venue’s reputation. There’s also the question of balance: while automation can drive efficiency, the essence of nightlife and hospitality is social connection. Machines should complement, not replace, the personality, charisma and craft that human staff bring to the experience. Collectively, these factors point to a promising future. No longer confined to office corridors, vending is becoming an imaginative, branded and interactive feature of hospitality and entertainment. By blending convenience and novelty with technology and experience, it is carving out a new role as both a service solution and a cultural moment in today’s hospitality landscape.

The UK government has announced a decisive policy shift aimed at protecting the health of children by banning the sale of high-caffeine energy drinks to those under the age of 16 – a move that has sparked strong criticism from the vending industry. This call, part of a broader strategy to promote healthier lifestyles among youth, responds to mounting public concern regarding the adverse effects of these beverages on children's health and wellbeing. The proposed legislation, outlined by Health and Social Care Secretary Wes Streeting, will restrict the sale of popular energy drinks such as Red Bull, Monster and Prime in retail outlets, restaurants, cafes, vending machines and online platforms. This ban is in line with commitments made during the King’s Speech 2024 and reflects the government's ambition to raise the healthiest generation of children in the UK. Research indicates that up to one-third of UK children consume high-caffeine energy drinks weekly, with some products containing caffeine levels comparable to multiple cups of coffee. The Department of Health and Social Care (DHSC) has expressed concern over the potential health implications, which include increased risks of headaches, sleep disturbances, anxiety and even more severe outcomes such as seizures in extreme cases. Additionally, sugary variants of these drinks contribute to obesity and dental issues, further exacerbating public health challenges and putting extra strain on services like the NHS. A systematic review of over 1.2 million young people across 21 countries has reinforced these concerns, linking energy drink consumption to negative health outcomes and reduced academic performance. On BBC Radio 4's Today  programme, Streeting highlighted the need for legislative action: “We have listened to health organisations, experts and public leaders calling for urgent action on high-caffeine energy drinks to protect children’s health”. The government is launching a 12-week consultation to gather feedback from various stakeholders, including public health experts, parents, educators and the F&B industry. This consultation aims to refine the details of the ban, including enforcement mechanisms and the specific products that will be affected. The proposed enforcement measures will allow local authorities to issue fines for non-compliance, with penalties varying based on the size of the business. For instance, individual and small businesses may face fines of £1,500, while larger corporations could incur penalties of £2,500 for selling to underage customers. What does this mean for the vending sector? According to the consultation document, the government is also seeking views on how the ban should apply to vending machines. Two options have been outlined: introducing a ban on the sale of high-caffeine energy drinks from all vending machines – regardless of the age of the person buying them – or placing responsibility on the premises operator to ensure that under-16s cannot access the products. The consultation notes that a full ban could be simpler to enforce, while the alternative approach would require clear accountability from machine operators and site owners. This move has drawn criticism from the the Vending & Automated Retail Association (AVA), which warned that a blanket ban on energy drink sales through vending machines could cost the UK vending industry £32 million annually. The AVA says the ban would affect not only machines in public spaces, but also those in adult-only environments such as workplaces, which account for more than 80% of UK vending machines. The UK vending sector – comprising 180 AVA members managing 460,000 machines nationwide – already operates a voluntary code of practice restricting sales in public-facing sites like local authority leisure centres. David Llewellyn, chief executive officer of AVA, said: “AVA and its members have always taken the health and welfare of young people seriously, which is why the voluntary restrictions on energy drink sales in public-facing machines have been successful". He added: "It is incredibly disappointing that, despite our discussions and clear evidence of industry responsibility, the government has chosen a route that penalises businesses and adult consumers alike". "Banning all energy drinks in all vending machines, including those in workplaces, will cost our industry tens of millions of pounds, threaten jobs and reduce consumer choice without addressing the real issue.” The AVA is urging the government to reconsider, arguing that its targeted, voluntary approach is effective without imposing a 'one-size-fits-all' regulation that removes choice from adults.

McDonald’s Canada will add the McVeggie sandwich to its national menu starting 16 September, following a regional test earlier this year in British Columbia, Ontario and New Brunswick. Developed specifically for Canadian customers, McVeggie features a breaded patty made with a mix of vegetables such as carrots, green beans, zucchini, peas, soybeans, broccoli and corn. It is served on a sesame seed bun with shredded lettuce and a mayo-style sauce. A spicier version, the Spicy Habanero McVeggie, will also be available with the chain’s creamy habanero sauce. The launch expands McDonald’s range of vegetarian-friendly offerings, which already includes items such as the Grilled Cheese Happy Mealand Lettuce and Tomato Snack Wrap Happy Meal. Earlier this year, the company also added oat beverage as a milk alternative in select McCafé drinks. McDonald’s executives said the decision was driven by consumer demand for more inclusive menu choices. “Canadians asked for more options to meet modern lifestyles, and we listened,” said Francesca Cardarelli, chief marketing officer at McDonald’s Canada. The McVeggie will be offered à la carte or as part of an Extra Value Meal with McDonald’s fries, which the company notes are made with Canadian-grown potatoes.

Black Rock Coffee Bar is aiming for a valuation of up to $860.7 million in its planned New York initial public offering (IPO), according to Reuters . The Scottsdale, an Arizona-based coffee chain, said it is seeking to raise as much as $265 million by selling 14.7 million shares at a price range of $16 to $18 each. The listing comes amid a revival in the US IPO market, which has been dominated by technology companies. Consumer-focused IPOs have been rare, making Black Rock Coffee’s debut an important test of investor appetite. Its peer Dutch Bros went public in 2021. Founded in 2008, Black Rock Coffee began as a single drive-thru stand in Oregon and has since grown to more than 150 outlets across seven states, stretching from the Pacific Northwest to Texas. The chain offers hot and iced coffee drinks alongside speciality beverages such as Nitro Cold Brew and its Caramel Blondie. The company sources beans from Brazil, Ethiopia, Colombia and Mexico, but warned in its prospectus that rising costs and supply pressures for arabica coffee, dairy and other commodities could weigh on its business. Coffee prices have surged to record highs this year, driven by droughts in major producing countries and new U.S. tariffs, including a 50% duty on imports from Brazil. Black Rock Coffee said it expects tariff exposure to also affect equipment such as refrigeration units and espresso machines. The company plans to trade on the Nasdaq under the ticker symbol BRCB, with JP Morgan, Jefferies, Morgan Stanley and Baird leading the underwriting.

Langtins, a British confectionery company, has expanded its innovative Noomz range with the introduction of three new flavours: Berry Blast, Sour Worms and Watermelon. This move aims to meet consumer demand for unique and nostalgic sweet options in the market. The Noomz range uses a cutting-edge freeze-drying process that effectively preserves the texture, flavour, and shelf life of the sweets by removing moisture while maintaining their structural integrity. This technique enhances the original taste, resulting in lightweight, crispy confections that appeal to both traditional and modern palates. The new flavours are Halal certified and packaged in resealable bags, retailing at £2.49 each. Mubarak Isap, managing director at Langtins, said: “We’ve received a fantastic response to Noomz from customers and retailers alike, with many repeat orders from our stockists". He added: "We’re excited to keep the momentum going with three new bold flavours. We hope customers enjoy our latest innovative twists on iconic sweet shop flavours.” Noomz products are now available at selected convenience stores and forecourts across the UK, including EG On The Move, Rontec Forecourts, Valli Forecourts, and select One Stop and Nisa stores.