Subway has appointed Jonathan Fitzpatrick as its next chief executive officer, effective 28 July. The announcement comes after a months-long search for a successor to former CEO John Chidsey , who retired at the end of 2024 following five years at the helm. Fitzpatrick brings over 20 years of experience in franchising and the quick-service restaurant sector. He previously held several senior roles at Burger King, including executive vice president and chief brand and operations officer. Most recently, he served as president and CEO of Driven Brands, an automotive services firm. He will work closely with interim CEO Carrie Walsh to ensure a smooth transition ahead of his official start. Fitzpatrick said: "I'm honoured to lead this iconic brand that has been serving guests around the world for 60 years. Subway has a solid foundation built on decades of providing freshly made, better-for-you options with value and convenience." "I'm excited by the opportunity to shape the future of the company, working alongside our valued franchisees and employees to help drive increased sales and franchisee profitability and grow our brand around the world."

Genecis Bioindustries has launched Mad Coffee, a new instant iced coffee brand using the company’s proprietary LyoExtract technology. The product aims to offer a fast, barista-style coffee that dissolves in water or milk within three seconds, eliminating the need for machines or filters. Mad Coffee is made from 100% Arabica beans sourced from farms in Colombia, Ethiopia and Yunnan. It comes in four blends – Classic Cold Brew, Americano, Vanilla Caramel and Single Origin Espresso – packaged in compostable single-serve 'MadCups'. Each cup can be stirred into 8oz of hot or cold liquid, with no preparation or refrigeration required. The LyoExtract process involves flash-freezing freshly brewed coffee at -45°C to create dissolvable crystals, preserving flavour and aroma. The technology was developed in collaboration with André Eiermann, 2017 Swiss Barista Champion, and Alina Alexeenko, an expert in freeze-drying and NASA partner. Luna Yu, CEO and founder of Mad Coffee, said: “With Mad Coffee, we’re able to blend the core needs of our customers – those seeking bold flavour and aroma, convenience and affordability – with advancements in technology in the coffee space". "Building on the success of Mad Tea, Mad Coffee reflects our continued commitment to elevating moments in our daily routines, making it easier than ever to enjoy premium, café-quality coffee on the go.” André Eiermann added: “Instant coffee has come a long way – from a quick caffeine fix to a new generation of barista-style beverages you can prepare in seconds. I loved seeing how Mad Coffee approached this shift with small batch roasting, community lot sourcing, and fun cold brew options like their Vanilla & Caramel, which brings one of America’s favourite flavour profiles to life in an instant.” Mad Coffee is currently sold in 12-cup packs through the brand’s website. Beginning mid-July, the Classic Cold Brew and Americano varieties will roll out nationwide at more than 400 Sprouts Farmers Market stores, priced at $14.99 for an 8-cup pack.

Givaudan has announced an innovative approach to tea development through its 'Tea Time' programme, which integrates insights from European social media influencers. This initiative aims to reshape the tea experience by combining consumer trends with creative storytelling, leveraging Givaudan's advanced digital tools and expertise. The programme, which will be showcased at Drinktec 2025 in Munich from September 15-19, has resulted in six unique tea concepts co-created with influencers from diverse backgrounds, including culinary professionals and mixologists. According to Diego Campos, regional marketing manager for Europe, the collaboration marks a significant shift in how beverage experiences are conceptualised and developed. The Tea Time programme followed a structured three-phase process: immersion, casting and collaboration. Central to this initiative was the use of Myromi, Givaudan’s patent-pending handheld aroma delivery device, which allowed influencers to blend and refine aromas in real-time during a live co-creation session. This interactive approach not only facilitated immediate feedback but also empowered participants to enhance existing tea blends with their unique perspectives. Givaudan's research across four European countries identified three key opportunity areas: healthy hydration, surprising indulgence and premium formats. These insights guided the development of new tea concepts designed to cater to evolving consumer preferences, such as functional calming blends and luxurious dessert-style teas. Among the notable creations emerging from this initiative are: Pistachio Royale:  A luxurious latte featuring rich pistachio flavours. Golden Hour:  A non-alcoholic sparkling tea inspired by summer gatherings. ClariTea: A refreshing herbal blend aimed at promoting clarity and calm. These concepts reflect a modern interpretation of tea culture, appealing to today's experience-driven consumers. Diego Campos highlighted the programme's focus on transforming insights into tangible products, noting: “By merging consumer data with creativity and influencer collaboration, we’ve streamlined the path to market for tea innovations that resonate with consumers”. Givaudan's participation at Drinktec 2025 will highlight these innovative tea concepts as part of its broader theme of 'innovation efficiency' across beverages, including beer and soft drinks.

Bulletproof, known for its functional coffee products, has launched its first ready-to-brew cold brew line with two blends aimed at at-home preparation. The Original is a medium roast designed for a smooth, low-acid taste. Meanwhile, the High Achiever includes added Lion’s Mane, B vitamins, and Coffeeberry to support energy and focus, and contains twice the caffeine of a standard cup. Both options come pre-ground for cold brew, intended for batch preparation by steeping overnight in water to produce up to eight cups.

Sandeep Heda Chai, a traditional spiced tea deeply rooted in Indian culture, is celebrated for its distinctive blend of spices, rich aroma and comforting qualities. London-based start-up Chai GPTea seeks to deliver this authentic experience through innovative self-serve machines that prepare freshly brewed chai in under a minute. Founder Sandeep Heda discusses the cultural importance of chai, the technology powering the machines and the company’s plans for growth. What sparked the idea for Chai GPTea? Honestly, it started with a craving for proper chai – the kind brewed with real spices, the way it's made at home or on the streets of India. I realised how hard it is to find that outside a home kitchen or a specialist café. That’s when the idea came: why not make authentic chai more accessible, through a smart, modern format? Why did you focus specifically on chai, rather than tea more broadly? Chai is in a league of its own. It’s not just 'tea', it’s a full-on experience. The spices, the aroma, the comfort it brings – there’s something really grounding about it. Regular tea is great, but chai has personality. We wanted to celebrate that and give it the spotlight it rarely gets in the vending or hot drinks space. What gap in the market were you trying to address? Most vending machines or office kitchens cater heavily to coffee drinkers, and even the tea options tend to be basic or uninspiring. We saw a real gap when it came to chai, a drink so many people love, but rarely find done right, especially on the go. We’re offering something warm, wellness-focused and rooted in culture – without needing a barista or café. Can you walk us through how the machine works – from selecting a flavour to the final cup? It’s super simple. You just walk up, pick your chai flavour on the touchscreen, tap to pay, and in under a minute you’ve got a hot, aromatic cup ready to go. The machine handles everything – from measuring to mixing – so every cup comes out just right, every time. How do you maintain quality control across different locations? Everything’s designed to be consistent and low-maintenance. The machines use pre-mixed blends that are calibrated to deliver the same taste every time, no fresh milk involved, so there’s less room for error. Plus, each unit has smart features like pest repellent systems, auto self-cleaning and remote monitoring, so we can keep things running smoothly without needing to be on-site all the time. What can you tell us about the sourcing of your ingredients? We keep it clean and simple. No added sugar, no artificial flavours. Just real spices and quality ingredients. Our blends are made to bring out authentic flavour while being naturally delicious. It’s all about giving people the real chai experience without the unnecessary extras. Are there any sustainability efforts built into your supply chain or packaging? Yes, we’ve kept sustainability in mind from the start. Our cups are recyclable, and the machines are energy-efficient with minimal waste. Since our drinks are unsweetened and portion-controlled, there’s also a health-conscious angle that naturally ties into reducing excess. What kinds of locations are you targeting for your roll-out? We’re focusing on places where people need a moment of calm or comfort, such as workplaces, hospitals, wellness centres and residential developments. These environments really benefit from a quality hot drink option, especially one that’s caffeine-balanced, sugar-free and rooted in wellbeing. The hot drinks space is heavily dominated by coffee. What has the response been like from tea drinkers? What’s been amazing is how people light up when they hear the idea. It’s like: “Wait, there’s going to be a proper chai vending machine?”. There's this sense of relief and excitement, especially from tea lovers who feel completely overlooked in a coffee-heavy world. Even though we haven’t gone live yet, the concept itself really seems to strike a chord. It tells us we’re tapping into something that’s been missing. Are there plans to expand beyond London? Yes! London is just our starting point. Once we establish our first 10-15 machines and refine operations, we plan to expand into other UK cities. We want to scale steadily while keeping the experience consistent everywhere we go. How do you see Chai GPTea evolving in the next 12 months? In the next year, we aim to roll out across at least 20 strategic locations, continue refining our product offerings and build visibility through select partnerships and curated events. We’re not just launching a drink, we are building a movement around convenient wellness through chai. Long-term, we see Chai GPTea as a premium brand that redefines how tea is experienced in the UK.

Neuro Gum, a player in the functional gum and mints market, has unveiled a limited-edition Strawberry Cake-flavoured mint in collaboration with brand ambassador and investor Steve Aoki. This launch promotes cognitive health while integrating Aoki's lifestyle and wellness philosophy into the product. The new Strawberry Cake Mint will be packaged in bulk bags containing 90 pieces, each accompanied by a reusable tin featuring Aoki's branding. Each mint is formulated with 20 mg of natural caffeine, L-theanine to mitigate jitters, and essential B vitamins (B6 and B12) to support cognitive function and energy production. This marks Neuro’s first foray into fruit-flavoured products. “Collaborating on the Strawberry Cake-flavoured mint seemed like a natural way to honour how much the brand has benefited my energy levels and focus,” Aoki said. He noted the importance of Neuro's product line in supporting his demanding lifestyle as a performer and health advocate. Neuro Gum’s existing portfolio includes products aimed at enhancing energy, memory, calmness and sleep, catering to a diverse range of consumer needs. The introduction of the Strawberry Cake flavour aligns with the growing trend of functional foods that both provide taste and deliver health benefits.

VenHub Global, a company specialising in AI-powered autonomous retail, has announced the installation of a new smart store in California, US. Located near Hollywood Bowl, the 24/7 store is part of VenHub’s Southern California expansion, which includes recent locations at LAX Metro Transit Center, Glendale and North Hollywood. Each VenHub smart store operates without on-site staff and uses robotics and AI systems to enable mobile checkout and contactless shopping. The stores are designed to provide fast, secure and round-the-clock service. Shahan Ohanessian, founder and CEO of VenHub, said: "Launching in Hollywood is more than a location decision, it's a service commitment. We're here to serve a vibrant community that never slows down. Whether it's residents going about their day or guests heading to a show at the Bowl, people deserve retail that is fast, accurate, secure and always open. That is what VenHub delivers." He continued, "There is extraordinary demand for what we're building. We are in discussions with location leaders, public agencies, business owners and enterprise partners across the country and around the world who recognise VenHub as a trusted solution for modern retail access. We are working tirelessly to expand our production capabilities. Several additional states are already in our expansion pipeline, and more updates will be shared soon as we grow our footprint in California and beyond." An assembly of the Hollywood site is underway and is expected to be completed within days, with a ribbon-cutting scheduled for next week.

JDE Peet’s has announced the launch of its latest coffee innovation, the L’or Barista Absolu, a coffee machine designed to elevate consumer experiences through a wide range of hot and iced beverage options. The new machine, which was developed in collaboration with Versuni, allows users to create up to 18 different coffee recipes, including both hot and iced drinks, with adjustable intensity settings. According to the company, the model is "a celebration of craftsmanship, flavour and the art of transforming everyday coffee into moments of indulgence". The L’or Barista Absolu also features an “Enjoy Over Ice” function, enabling users to prepare barista-style iced beverages with ease. JDE Peet’s confirmed that the L’or Barista Absolu will be rolled out to retail stores in the near future. Top image: © Jacobs Douwe Egberts

The Coca-Cola Company has announced the appointment of Hemant Rupani as CEO of Bangalore-based bottler Hindustan Coca-Cola Beverages (HCCB), effective from 8 September. Rupani joins HCCB following a nine-year career with Mondelēz International. He currently serves as the food and beverage giant’s business unit president for Southeast Asia, which includes Indonesia, the Philippines, Vietnam, Malaysia, Singapore and Thailand. He will succeed current HCCB chief executive Juan Pablo Rodriguez, who will be moving to pursue a new opportunity in the Coca-Cola system. Rupani will report to the HCCB board of directors. In a statement announcing his appointment, The Coca-Cola Company described Rupani as a highly accomplished business leader who has delivered impressive results during his career, praising his strong track record in driving commercial success and his strong blend of expertise in both Indian and multinational organisations. In his new role, he will help the bottler to deliver on its considerable investment in India. A native of India, Rupani joined Mondelēz in 2016 as director of sales for the country. He went on to serve as vice president and managing director for Vietnam, before being promoted to his current role in 2022. Since the beginning of his career in 1997, Rupani has held roles of increasing responsibility at F&B giants such as PepsiCo and Britannia Industries, as well as Mondelēz. HCCB is the largest Coca-Cola bottler in India. In December 2024, The Coca-Cola Company announced an agreement for Jubilant Bhartia Group to acquire a 40% stake in Hindustan Coca-Cola Holdings, HCCB's parent company.

London, UK-based start-up Chai GPTea is rolling out automated chai vending machines in offices and shared workspaces across the city, offering a tech-enabled alternative to conventional tea-making. The machines use pre-mixed blends of tea, spices and herbs, combined with hot water and milk powder, to prepare chai lattes in under a minute. Each unit features a touchscreen interface and a set menu of seven varieties, including Masala, Saffron, Cardamom and Matcha. The products contain no preservatives or artificial additives, with milk listed as the only allergen. Founder Sandeep Heda said: "Walk into any workplace, and there’s always a fancy coffee machine with a dozen options. But when it comes to tea? One dusty bag, a kettle, and maybe a splash of milk if you are lucky". "I started Chai GPTea because I knew tea lovers deserved better – something thoughtful, modern and rooted in wellness. Our machine doesn’t just serve tea; it serves a little moment of comfort and care in the middle of a busy day."

British confectionery company Langtins has introduced a new range of freeze-dried sweets, called Noomz. The range features eight varieties, including Fruit Bites, Fruit Bears, Lemon Bites, Mini Rocks, Drift Rocks, Jelly Rings, Rain Burst and Sour Bites. Each product is Halal certified and packaged in resealable pouches. Using freeze-drying method, Noomz removes moisture while preserving structure, intensifying flavour and creating a crisp texture. Mubarak Isap, managing director at Langtins, said: “Freeze-dried is one of the fastest growing segments in the confectionery market and a popular social media trend among Gen Z audiences. We’re excited to be embracing this new era of confections and bringing freeze-dried sweets to customers on a larger scale with the launch of Noomz.” The freeze-dried sweets are available in selected convenience stores across the UK for prices starting at £2.49.

Vintage Coffee and Beverages Limited (VCBL) has announced plans to raise INR 215.76 crore (approx. $25.1 million) through a preferential issue of equity shares and convertible warrants. The company’s board approved the issue of up to 15 million equity shares and 2.4 million convertible warrants in a meeting held on 4 July. The capital raise is intended to fund a greenfield freeze-dried coffee facility with an annual production capacity of 5,000 metric tons per annum. The project is part of VCBL’s broader strategy to increase its footprint in the premium coffee segment and expand capacity. VCBL currently has a spray-dried and agglomerated coffee capacity of 6,500 metric tons per annum, which it plans to scale up to 11,000 metric tons per annum by March 2026. The new freeze-dried plant will add capacity on top of this. Additionally, the funds will allow the company to grow its customer base across regions such as South-East Asia, Latin America, the Middle East, Europe and West Africa. Balakrishna Tati, chairman and MD of Vintage Coffee and Beverages Limited, said: "VCBL remains at the forefront to capture the global coffee demand backed by quality, service and product innovation. The proposed preferential issue of shares will bring marquee institutional investors of repute demonstrating confidence in company’s products and growth prospects." "The proposed preferential issue will support VCBL's growth through FY26-FY28. I am thankful to all investors and stakeholders for supporting us in this journey ahead.”