Luscombe, a producer of premium soft drinks, has introduced a new beverage, Apple & Ginger, in celebration of its 50th anniversary. This launch highlights the company's focus on natural ingredients and traditional flavour combinations. The new drink blends organic English apples with organic Peruvian ginger, aiming to provide a balanced flavour profile that reflects Luscombe's commitment to quality. Scott Cooper, managing director of Luscombe, noted that the combination is both nostalgic and contemporary, tapping into a heritage of orchard fruit and spice that has been popular for centuries. Apple & Ginger is produced using organic apples sourced from local orchards, which are pressed to create a naturally sweet juice. This juice is then mixed with ginger and Dartmoor spring water, resulting in a beverage that is gluten-free and vegan-friendly, without any artificial additives or sweeteners. The drink is available in two sizes: 270ml (RRP £2.79) and 740ml (RRP £3.95). Luscombe encourages consumers to explore different serving options, including serving it chilled over ice or warm with spices.

Water plays a pivotal role in every stage of food and beverage production – from ingredient processing and cleaning to equipment sanitation and final product formulation. But as water use intensifies, so do the challenges surrounding its treatment and disposal. Facing tightening environmental regulations, rising operational costs and increasing pressure to meet sustainability goals, food and beverage producers are looking for smarter, more efficient ways to manage wastewater – and that's where Xylem can help. Join us for an exclusive free webinar where Xylem’s water treatment experts will explore the key water-related challenges facing the food industry today and offer practical solutions using Dissolved Air Flotation (DAF) technology. What to expect: An overview of industry-specific wastewater challenges  – including fats, oils, grease (FOG), solids and organic loading. A guided introduction to DAF technology  – how it works, where it fits in your treatment process and what benefits it offers. Real-world case studies  – see how food producers across various sectors have successfully implemented DAF to improve treatment efficiency, reduce sludge volumes and comply with discharge limits. Whether you're an operations manager, environmental engineer or sustainability lead, this session will provide valuable insights into how you can optimise your water treatment process and turn regulatory pressure into operational advantage. Webinar Details: 🗓️ 9 September ⏰ 15:00 💻 Online – registration required 👉 Register here  for free Why attend? With decades of experience in industrial water treatment, Xylem is a global leader in helping food and beverage companies tackle complex water issues. From design and implementation to equipment rental and ongoing support, our team is ready to help you solve water – efficiently and sustainably. Don’t miss this opportunity to learn from the experts and discover how DAF can transform your wastewater management. Reserve your spot today.

US speciality coffee chain White Rhino Coffee has named Sara Escamilla as its new president and chief executive officer, succeeding founder Chris Parvin. Sara Escamilla / © LinkedIn Escamilla, who has been with the company for six years and most recently served as chief operating officer, takes over as Parvin steps down to focus on family and other pursuits. During her tenure as COO, Escamilla oversaw the brand’s expansion from two locations and 40 employees to 13 cafés employing more than 140 people. She also led the launch of White Rhino’s Dallas-based roastery. Escamilla said: “I’m honoured to lead White Rhino Coffee into its next chapter, building on the incredible foundation that was laid when the company was founded in 2007. Over the past six years, I’ve had the privilege of helping guide our growth – from a small operation with just two coffee shops and 40 employees to a thriving team of 140 across 13 locations." "With over two-thirds of our team made up of women, I’m especially passionate about expanding opportunities for women in leadership throughout our organization. We’ve also launched our own roastery right here in Dallas, and we’re excited to keep sharing our signature Texan hospitality with communities across the metroplex.” The company plans to expand further across North Texas and into additional regional markets, with Escamilla emphasising “sustainable, intentional growth” focused on locally roasted craft coffee and maintaining the brand’s people-first culture. Parvin, who founded White Rhino in 2007, added: “Starting White Rhino was one of the most rewarding experiences of my life. It’s been incredible to watch it grow into a business that not only serves amazing coffee but also truly cares for its people and its community." "Now feels like the right time for me to step away from the business so I can focus on my family and other personal ventures. I’m leaving the company in the best possible hands under Sara’s leadership. This transition feels right, and I’ll always be White Rhino’s biggest fan.” Top image: © White Rhino Coffee

Nestlé has expanded its manufacturing capabilities in Malaysia with the addition of a new coffee concentrate production line at its Sri Muda factory, marking the company’s first such line in Asia. The investment is aimed at meeting rising demand for cold coffee across the region, particularly among younger consumers seeking premium, café-style beverages for at-home and on-the-go consumption. The new line will supply both domestic and international markets, including Singapore, Oceania and the Middle East and North Africa (MENA) region, with potential expansion into Europe. According to the company, Malaysia’s central location and proximity to coffee-growing regions make the Sri Muda plant a strategic hub for Nestlé’s regional supply chain, enabling faster distribution across Asia and beyond. The Sri Muda site already produces well-known brands such as Milo and Nescafé, and benefits from extensive expertise in liquid manufacturing. Axel Touzet, head of Nestlé's strategic coffee business unit, said: "This investment reflects our ambition to become a leader in the rapidly expanding cold coffee segment, especially among younger consumers, who are looking for premium, café-style experiences, both at home and on the go. This factory is perfectly positioned to meet the increasing demand for Nescafé espresso concentrate in Asia."

Refreshment brings you monthly updates on the latest news and insights from some of our member associations in the vending, coffee and water sectors. Featuring insights from industry leaders, this round-up highlights key developments, events and initiatives shaping the future of these industries, providing essential information on emerging trends and regulatory changes. Vending and coffee updates The vending, automated retail and coffee sectors are rapidly evolving, with new initiatives, industry events and regulatory developments shaping its future. Here’s what’s happening in this sector this month: National Automatic Merchandising Association (NAMA) NAMA launches educational webcast series for convenience services operators The National Automatic Merchandising Association (NAMA) has opened registration for Coffee Tea & Water (CTW) and announced a new educational initiative, the Emerging Operator’s Guide to Steady Operations and Optimized Growth. The webcast series is aimed at helping small and new convenience services operators strengthen operational practices, prepare for business growth and avoid common scaling pitfalls. Industry experts will share strategies on location acquisition, warehouse efficiency, route management, equipment troubleshooting and financial management. The series is free for NAMA members, while non-members can register for $49 per session or $399 for the complete programme. Upcoming topics include: Scaling operations: preparation and execution Securing top locations Expanding into new service channels Warehouse and route management best practices Troubleshooting vending issues Financial planning for small operators In addition, NAMA will host a members-only Government Affairs  webcast on 28 August at 2pm ET titled New Law, New Opportunities: Learn How to Maximize Your Benefits . The session will cover the implications of the “One Big Beautiful Bill” — signed into law on 4 July 2025 — which makes significant changes to the US tax code. Speakers Jeff Lewis (Calibre CPA Group), Bill Meierling (NAMA), and Lauren Janes (NAMA) will outline key provisions and tax deductions relevant to convenience services operators and their customers. NAMA opens call for speakers for 2026 show in Los Angeles The National Automatic Merchandising Association (NAMA) has opened its call for speaker proposals for The NAMA Show 2026, which will take place 22-24 April in Los Angeles. The event is expected to draw more than 5,200 professionals from the convenience services sector, including operators, suppliers and technology providers in vending, micro markets, office coffee service and pantry services. NAMA is seeking proposals from operators, suppliers and industry experts who can address business challenges and share practical insights on profitability, efficiency and customer experience. Suggested topics include operational optimization, service innovation, retail design and client relations. Speaker proposals are due by 16 September. Selected presenters will be notified by the end of November 2025. European Vending & Coffee Service Association (EVA) EVA warns of non-compliant vending machines entering EU market The European Vending & Coffee Service Association (EVA) has raised concerns over vending machines entering the EU market that fail to meet European regulatory standards. According to the association, some non-European manufacturers are exhibiting and selling machines that lack CE markings, energy labels or use refrigerants already banned in Europe. The EVA warned that these are not minor oversights but “major infringements” that pose safety, environmental and legal risks. The organisation said the issue is compounded by pricing, as non-compliant machines are often significantly cheaper than those produced in Europe. This, it warned, puts operators in a difficult position, with some purchasing such machines without fully understanding the risks. If the manufacturer does not have a legal entity within the EU, liability for compliance falls on the operator who places the machine on the market. This could lead to fines, legal action or machines being withdrawn from circulation. In response, the EVA said it is reporting cases of non-compliance directly to national market surveillance authorities and urging the European Commission to strengthen border controls. It also called on member states to take more decisive action against illegal imports. “The vending industry cannot allow bad and illegal practices to undermine legitimate businesses,” the EVA stated. " Our message is clear: the best path is to buy equipment from EVA members or from companies affiliated with the national vending associations, where compliance, quality and fair play are assured." Beverage Standards Association (BSA) BSA appoints new director Roger Whitehouse The Beverage Standards Association (BSA) has appointed Roger Whitehouse as its new director. Whitehouse joins from Watercare, where he spent ten years as Beverage Division Sales Manager. He brings extensive experience in sustainable, high-performance filtration solutions for cafés, restaurants, vending, ice machines and catering applications. BSA networking event rescheduled for September The BSA has confirmed its next networking event will now take place on 10 September at Field Service Solutions in Bury. The event is open to both members and non-members, providing an opportunity to connect with industry professionals including coffee roasters, machine manufacturers and baristas. Attendance is free, with refreshments provided. Katie Mather named editor of Something’s Brewing The BSA has appointed Katie Mather as the new editor of its Something’s Brewing magazine. Mather is an award-winning food and drinks writer and published her first zine, A Place To Be: A Zine About Drinking in Liminal Spaces , earlier this year. Water updates The water sector continues to evolve with innovative technologies, sustainability initiatives and industry events driving progress. From watercoolers to hydration solutions, here’s what’s happening in this space: Watercoolers Europe (WE) Registration opens for Watercoolers Europe 2025 conference in Milan Watercoolers Europe (WE) has opened online registration for its 2025 Conference & Trade Fair, set to take place on 6-7 November at the Meliá Milano Hotel, Italy. The two-day event will feature conference sessions, workshops, networking opportunities, an international trade fair and the annual Aqua Awards Gala Dinner. Confirmed speakers include keynote Bert Helbig, a communication strategist and media expert, who will discuss shifting consumer habits among younger generations in his presentation, Shaping Tomorrow: Understanding Future Habits of the New Generation of Customers . Early bird rates are available for WE members, and organisers are encouraging early registration due to limited spaces for both attendees and exhibitors. Water Dispenser & Hydration Association (WHA) WHA highlights sustainability efforts ahead of annual general meeting The Water Dispenser & Hydration Association (WHA) has outlined the environmental measures being implemented by its members across the hydration sector, ahead of its annual general meeting on 25 September 2025. Members are reducing single-use plastics through alternative bottle materials and recyclable cup options, introducing refill and return schemes, and expanding the use of mains-fed systems. Other initiatives include recycling end-of-life coolers, adopting eco-friendly refrigerants, investing in energy-efficient dispensers and cutting transport emissions via upgraded fleets, local sourcing and optimised logistics. The AGM will take place at Hogarths Hotel, Solihull, and will cover technical, training and legislative developments, marketing activities and updates on the WHA’s long-standing support for the clean water charity Just a Drop. Earlier this year, WHA general manager Phillipa Clow presented on the charity’s projects in Zambia. The event will conclude with a keynote from Alastair Banks and Jack Warne of Optix Solutions, who will discuss digital marketing trends for 2025/26. Natural Mineral Waters Europe (NMWE) Presidents share key takeaways from 2025 NMWE annual meetings in Málaga Alessandro Pasquale, president of Natural Mineral Waters Europe, and José Manuel García, president of ANEABE, reflect on the sector’s key achievements and emphasise the value of collaboration at the 2025 NMWE Annual Meetings in Málaga. Deposit Return Systems (DRS): Delivering on circularity post-PPWR At a #EUGreenWeek event co-hosted by NMWE and the Permanent Representation of Lithuania to the EU, experts, policymakers and industry leaders discussed how DRS can reduce emissions, prevent litter and support high-quality recycling. NMWE: Promoting biodiversity NMWE is committed to protecting and enhancing biodiversity through actions led by its members across Europe.

The Coca-Cola Company is reportedly exploring the sale of Costa Coffee, the British coffee chain it acquired in 2018 for over $5 billion. According to Reuters , this potential divestiture comes as the beverage giant reassesses its portfolio in response to evolving consumer preferences and economic pressures. Sources indicate that Coca-Cola is collaborating with Lazard, an investment bank, to evaluate options for Costa Coffee, which operates in 50 countries and has become a significant player in the global coffee market. Initial discussions have reportedly taken place with several private equity firms, and indicative offers are anticipated in the coming months. However, it remains uncertain whether a sale will materialise. CEO James Quincey has acknowledged that the company’s investment in Costa has not yielded the expected returns, prompting a reevaluation of its operations and growth strategies. “We are reflecting on what we’ve learned and exploring new avenues to expand within the coffee category while maintaining the Costa brand's integrity,” Quincey stated during a recent earnings call. As part of its broader strategy, Coca-Cola is pivoting towards healthier product offerings. The company has recently committed to using real cane sugar in its US beverages , aligning with the growing demand for transparency and healthier ingredients among consumers. This initiative coincides with the 'Make America Healthy Again' campaign led by Health Secretary Robert F. Kennedy Jr., which advocates for improved nutrition in the American diet. The shift towards health-conscious products is not just a response to regulatory pressures but also a reflection of changing consumer behaviour. Consumers are increasingly prioritising health and wellness in their purchasing decisions, leading companies in the F&B sector to innovate and adapt. Coca-Cola’s potential sale of Costa Coffee is set against a backdrop of increased deal-making activity within the packaged food industry. As companies seek to consolidate and achieve greater scale, this move could further intensify competition in the coffee market, particularly against established players like Starbucks and Nestlé. Moreover, with the rise of speciality coffee shops and the growing popularity of premium coffee products, Coca-Cola may be looking to reposition itself in a segment that demands both quality and innovation. Analysts suggest that the company’s focus on healthier options could resonate well with consumers seeking alternatives to traditional sugary beverages.

Pringles is set to roll out a range of new flavours in the US next month, expanding its crisp and puffed snack lines with smoky, sweet and spicy options. The launch includes three new 'Smoky' crisps – Smoky Bacon, Smoky Mesquite BBQ and Smoky Cheddar – alongside Sharp White Cheddar. The Smoky Bacon variety features hickory smoke and pork flavors, while Smoky Mesquite BBQ combines barbecue sweetness with tangy notes. Smoky Cheddar blends applewood smokiness with cheddar cheese and Sharp White Cheddar delivers a nutty, aged cheese profile with a hint of acidity. Pringles is also extending its Mingles range of puffed snacks with two new flavours. Cinnamon & Sugar marks the brand’s first sweet flavour since 2016 and will feature limited-edition holiday packaging. Jalapeño & Queso pairs creamy cheese with mild chili heat. Mauricio Jenkins, US head of marketing for Pringles, said: "At Pringles, we're constantly thinking of new ways to satisfy our fans' cravings, and bringing this suite of sweet, smoky, savory flavour to shelves is an exciting expansion of the unique snacking experiences Pringles offers". "With the addition of the Smoky collection to our offerings, launching Sharp White Cheddar and creating even more poppable Pringles Mingles flavours to share, we hope our fans find an exciting new snack to enjoy for any occasion." The new flavours will be available at retailers nationwide starting in September.

Keurig Dr Pepper (KDP) has entered an agreement to acquire JDE Peet’s in an all-cash transaction valued at approximately €15.7 billion. Keurig Dr Pepper will pay €31.85 for each JDE Peet’s share, which is about 33% higher than the average price the shares have sold for over the past three months. Shareholders will also receive a previously declared €0.36 per share dividend before closing. An affiliate of JAB Holdings, Acorn Holdings, and certain directors and officers holding 69% of JDE Peet’s voting power have agreed to sell their shares. Following completion of the acquisition, expected in the first half of 2026, KDP intends to separate into two US-listed public companies: Global Coffee Co, a pure-play coffee business with about $16 billion in annual sales, and Beverage Co, focused on North American refreshment beverages with over $11 billion in annual sales. The combined coffee business will operate in more than 100 countries, holding leading market positions in 40, and will encompass brands including Keurig, Jacobs, L’OR and Peet’s. KDP expects to save about $400 million a year within three years by combining operations, and to increase its earnings per share in the first year after the deal closes. Beverage Co will retain brands such as Dr Pepper, Canada Dry, 7UP and A&W, as well as operations in Mexico and Canada. It will leverage a direct-store-delivery network and target expansion in high-growth categories such as energy drinks and functional beverages. KDP CEO Tim Cofer will lead Beverage Co after the split, while current CFO Sudhanshu Priyadarshi will head Global Coffee Co. JDE Peet’s CEO Rafa Oliveira will remain in place until the transaction closes. Global Coffee Co will be headquartered in Burlington, Massachusetts, with international headquarters in Amsterdam. Beverage Co will be based in Frisco, Texas. Tim Cofer said: "Today's announcement marks a transformational moment in the beverage industry, as we build on KDP's disruptive legacy by creating two winning companies, including a new global coffee champion. Through the complementary combination of Keurig and JDE Peet's, we are seizing an exceptional opportunity to create a global coffee giant." "This is the right time for this transaction, with KDP in a position of operational and financial strength, momentum across our evolved portfolio, and increasing coffee category resilience. By creating two sharply focused beverage companies with attractive and tailored growth propositions and capital allocation strategies, we are poised to generate significant shareholder value in both the near and long term." Rafa Oliveira added: "We are excited to join forces with Keurig to chart the future of global coffee by leveraging our combined portfolio of the world's most beloved coffee brands. This highly complementary transaction will deliver an attractive premium for our shareholders and will create compelling future growth opportunities for our employees, customers and other stakeholders." "We are incredibly proud of the formidable global platform that we have built at JDE Peet's and, together with Keurig, we are looking forward to powering a new era of coffee innovation and leadership, building on JDE Peet's recently announced 'Reignite the Amazing' strategy."

Que Pasa, an organic snack brand under Nature's Path Foods, has launched its latest product line: Que Pasa Rolled Tortilla Chips. Available in two bold flavours – Chile & Lime and Spicy Queso – these chips are crafted to meet the growing consumer demand for healthier, flavourful snacking options. Manufactured in Canada, the new rolled chips are designed to offer a crunchy texture and vibrant taste without compromising on quality. The product features an all-organic ingredient list, free from artificial flavours, colours and preservatives. This commitment to real ingredients aligns with the increasing trend among consumers seeking transparency and authenticity in their food choices. Arjan Stephens, president of Nature's Path, said: “With Que Pasa Rolled Chips, we're bringing bold flavours to the table – flavours that live up to the talk. No artificial dyes, no flavour disappointments – all organic, real taste and serious crunch.” This positioning not only highlights the product's quality but also aims to resonate with health-conscious consumers looking for snacks that do not compromise on taste. The Chile & Lime flavour offers a zesty, tangy profile, while the Spicy Queso variant provides a rich, creamy taste with a kick. Both variants are crafted using volcanic stone-ground corn and seasoned with high-quality ingredients, reflecting culinary standards that elevate the snacking experience. Que Pasa Rolled Chips are produced in small batches, ensuring freshness and quality control. The use of heirloom corn and authentic spice blends distinguishes these chips in a crowded market, appealing to both retailers and consumers who prioritise premium, organic products. Currently, the chips are available at major retailers across Canada and select locations in the US, positioning Que Pasa to capture a share of the expanding organic snack market.

Touch-free water water dispensers improve hygiene by helping to prevent the spread of germs, especially in places where many people use the same machine. Here, Refreshment magazine editor Bryony Andrews spoke to some successful forerunners of touch-free service in high-traffic areas. In a post-Covid world, consumers are more aware of the risk of transmitting germs and viruses through shared public amenities. Aware that this could lead potential users to avoid their services, a growing number of water dispenser manufacturers have responded by developing touch-free technology to maximise safety and hygiene for the users of their products. High-traffic areas Touch-free water dispensers are ideal for high-traffic locations, Cristina Oliver-Rodés of European water cooler manufacturer Canaletas, told Refreshment. She identified hospitals and medical facilities, offices and corporate environments and foodservice and hospitality establishments as locations in particular need of touch-free dispensing. “Any location aiming to provide a safe and modern hydration solution for users would benefit from upgrading to touch-free technology,” said Oliver-Rodés. “Touch-free water dispensers improve hygiene by avoiding contact with buttons, which helps prevent the spread of germs, especially in places where many people use the same machine.” Sally Laurie , marketing manager at drinking water systems maker Borg & Overström, added schools, universities, hotels and gyms to the list of potential locations. "In these spaces, minimising surface contact helps control the spread of germs, creating a safer environment for students, employees and visitors," she explained. "By eliminating the need for physical touch, touch-free dispensers significantly reduce the risk of cross-contamination, making them a smart and hygenic solution for any busy public or workplace setting." Laurie added that for operators, these dispensers support compliance with Infection Prevention and Control (IPC) protocols, aligning with the World Health Organization’s findings that effective IPC can reduce healthcare infections by up to 70%. Water filtration specialist Culligan Quench is seeing strong trends for touchless dispensing in workplaces where there is high-traffic usage of the water cooler or ice machine in a short amount of time, Jeff Price, VP product marketing, told Refreshment. He highlighted waiting rooms, including healthcare locations; transient retail and hotel lobbies; workplaces and cafeterias with shift workers and shared office spaces as locations that would benefit from a touch-free water dispenser, rather than a traditional water cooler. Hygiene-sensitive locations such as hospitals and medical facilities, meanwhile, can benefit from touch-free water dispensers to help maintain infection control and reduce the risk of virus and bacteria transmission. “Touch-free water dispensers…are especially well-suited for healthcare settings, such as hospitals and care homes, where preventing cross-contamination is critical to safeguarding patients and staff,” said Borg & Overström’s Laurie. Furthermore, touch-free dispensers can be especially beneficial for individuals with limited mobility, Emma Redford, marketing director at water filtration specialist H2O Direct, pointed out. “They can allow users to obtain water safely without contacting surfaces that may be contaminated,” she noted. Choosing the right interface From manual foot pedals to infrared technology and laser sensors, there are many different touch-free dispensing options to choose from. However not all touch-free technology is created equal, and different formats may be better suited to certain locations and users. “Methods like voice commands, gestures or distance sensors can be used to operate touch-free dispensers, giving the user a more intuitive experience and minimising the spread of germs,” said H2O Direct’s Redford. Historically, manual, foot-pedal-powered dispensers have been the most commonly used touch-free systems. In recent years, however, manufacturers have started to develop more sophisticated technology to improve the user experience. “Manual foot pedals are the simplest but most physical type of hands-free dispensing, as they require the user to step on a pedal to enact the dispensing mechanism,” said Ted Hertz, VP commercial drinking water category at Culligan Quench. “While manual foot pedals do help prevent the transfer of potential contaminants, some customers hold concerns about adding a potential tripping hazard to their spaces.” Borg & Overström’s Laurie , meanwhile, observed that “foot pedals…can accumulate dirt and require regular cleaning, making them less hygienic”. She highlighted Borg & Overström’s SensorBeam, a touch-free technology designed for its E-series water dispensers, as an alternative. Using patented projection mapping technology, SensorBeam illuminates dispense controls onto the floor surface. Users simply place their foot over the illuminated button to dispense water and fill their drinking vessel. Powered by bright, energy-efficient LEDs, SensorBeam works seamlessly on any surface. “This innovative approach enhances hygiene by eliminating direct contact, setting a new standard for touch-free hydration,” said Laurie. “This not only improves sanitation but also adds a modern, interactive element to water dispensing, encouraging use and promoting better hydration.” “The combination of advanced technology and stylish design has fuelled the growing demand for touchless water dispensers. SensorBeam even senses when someone is nearby and reveals the water icon options.” For a truly touch-free service, infrared (IR), capacitive and laser sensors are the best choice, according to Culligan Quench’s Hertz. “IR and capacitive sensors are all truly touch-free as they use different sensor technologies to enable the user to wave or hover their hand to dispense,” he said. However, IR sensors rely on light intensity to dispense, and require firmware to mitigate them being triggered by reflective vests, reflections and even radio waves. Traditional IR also has difficulty seeing clear and black vessels. Capacitive sensors, meanwhile, typically have a shorter proximity range, requiring a user to place their hand or finger closer to the sensor surface, which some users feel makes it less touchless or harder to use. “At Culligan Quench, we use a specific type of IR sensor called PSD, or Position Sensitive Detector, because they are more accurate and can be made very small,” Hertz explained. PSD sensors can be tuned for the proper range and electronic interference to minimise sensitivity to outside factors. Hertz continued: “Our current touch-free dispensing products require the user to keep their hand still to dispense water, but with our parent company Culligan, we are launching a new product line of water coolers in the coming months that will allow the user to mimic swiping and scrolling behavior through touch-free sensors. Along with IoT capabilities, we are really excited to take workplace water cooler technology to the next level.” Harnessing AI Prioritising hygiene and user convenience, manufacturer of water coolers and dispensers Blupura equipped its touch-free model Unico with artificial intelligence. Users place their bottle under the tap and the AI-driven system uses a combination of sensors and vision systems to detect the container, ensure correct positioning to prevent spills, fill it automatically and, crucially, stop dispensing precisely when the container is full. This can prevent water wastage and slippery floors. Blupura also offers a touch-free, infrared sensor option as an alternative to the full AI mode. Users bring a hand within 1.5cm of the sensor to start the water flow, which stops immediately upon removal. Debora Screpanti, managing director at Blupura, said: “This significantly reduces the risk of germ transmission, a critical factor in public health awareness. The activation sensor is thoughtfully positioned to comply with accessibility regulations, making Unico accessible to users with disabilities.” Minimising maintenance For Canaletas, sensor accuracy is vital to minimising operators’ maintenance workload. Several of Caneletas’ touch-free models employ a patented dual-sensor system, which Oliver-Rodés identified as a key strength of their technology. The innovative system uses two sensors, she explained. “The first detects the presence of a bottle or cup, and only when detected can the second sensor be activated, allowing water to be dispensed. If no bottle or cup is detected, water will not flow, even if the activation sensor is triggered.” This safety feature helps avoid accidental spills, reduces water waste and increases overall user safety, proving especially useful in public or high-traffic areas. Compared to traditional units, touch-free water dispensers, by their nature, reduce the frequency of cleaning and maintenance required, according to Blupura’s Screpanti. Blupura’s Unico solution further boasts anti-splash features and remote monitoring capability, as well as a dispensing head made of non-porous, easy-to-clean Corian to prevent bacterial proliferation. Many dispensers in Blupura’s range feature unique hygiene technologies to help minimise bacterial growth. The Nano Silver Pipe, for example, is an internal treatment using silver ions on the stainless steel tubing, which prevents the formation of bacterial colonies and reduces drips. A silver ion treatment is also used on the external surface of the dispenser, reducing bacterial proliferation on the unit itself. Showing their best advantage in high-traffic areas, touch-free water dispensers offer numerous benefits, from enhanced hygiene to convenience and accessibility. Plus, with a range of technology options to choose from, there is a touch-free system to match the needs of every location – and every budget.

Chipotle Mexican Grill has teamed up with autonomous delivery company Zipline to test a new drone-based delivery service in the greater Dallas area. The service, branded as ‘Zipotle’, launched this week for a small group of users, with a wider rollout planned in the coming weeks. The first location to offer the service is Chipotle’s Rowlett restaurant, operating daily from 12pm to 8pm CT, with plans to extend to 10pm. Using Zipline’s quiet, zero-emission aircraft, orders are flown directly to customers’ locations – including backyards and public parks – and lowered gently to the ground via a tether from about 300 feet in the air. The system is designed to navigate obstacles and deliver meals at near dine-in freshness. Customers in the Rowlett area can access the service by downloading the Zipline app, placing an order and selecting Zipotle delivery. The initial weight limit for deliveries is 5.5 pounds, increasing to 8 pounds in the future. Curt Garner, president, chief strategy and technology officer at Chipotle, said: "Zipotle is a quick and convenient source of delivery that lets guests enjoy our real food from places that are traditionally challenging to serve, including backyards and public parks. Zipline's commitment to building an efficient, environmentally friendly delivery experience is synonymous with our mission to Cultivate a Better World." Keller Rinaudo Cliffton, CEO and co-founder of Zipline, added: "With Zipline, you tap a button, and minutes later food magically appears – hot, fresh and ultra-fast. Starting today, families in the Dallas area can have food delivered by Zipotle and served for lunch or dinner. What once felt like science fiction is soon going to become totally normal."

The FoodBev Awards team is pleased to introduce the first judge of its 2025 Global Water Drinks Awards judging panel. Meet Ruriko Suzuki, director of the Japan Aqua Sommelier Association and chief instructor at Aquademia. Suzuki shares insights into her role in the water drinks industry and shares what she’ll be looking for in a standout entry. I am honoured to serve as a judge for the Global Water Drinks Awards 2025 as a certified Water Sommelier based in Tokyo, Japan. My expertise lies in bottled water tasting and food water pairing, with a particular focus on the sources of natural mineral and natural sparkling waters, as well as the stories behind them. The flavour and natural carbonation levels of these waters vary depending on their environment and geology, which makes them especially fascinating. This understanding allows me to appreciate the unique character of each water more deeply. This year, I’m particularly interested in the “Children’s Water” category. In Japan, many bottled waters are low-mineral spring waters that fit within this segment, making it a familiar area for me. I’m excited to see what kinds of products will be developed and submitted from overseas, and whether spring waters will also make an appearance in this category. In my judging, I will pay close attention not only to flavour profiles and mineral balance, but also to packaging design, sustainability efforts and how each product communicates its brand identity to consumers. Additionally, by considering food pairing, I can evaluate not only the water alone but also how well it complements meals, allowing for a more comprehensive assessment of the product’s value and consumer experience. Water is a gift of nature and a culturally significant asset. I look forward to discovering innovative products that reflect a deep respect for water, and I am eager to honour the creativity and passion that each brand brings to these awards. Learn more about FoodBev's awards and our new Global Water Drinks Awards by visiting the FoodBev Awards website .