Uganda’s Ministry of Agriculture, Animal Industry and Fisheries (MAAIF) has signed a memorandum of understanding with Cotti Coffee, one of China’s fastest-growing retail coffee chains, to boost the export and visibility of Ugandan coffee across Asia. The agreement was signed at the China International Import Expo in Shanghai and establishes a framework for cooperation between Uganda and Cotti Coffee, which operates more than 7,500 coffee shops in 28 countries. The partnership cover areas such as farmer training, research and technology transfer, value addition and post-harvest handling. The new partnership with Cotti Coffee is expected to strengthen Uganda’s foothold in the Asian market and raise the profile of its distinctive Arabica and Robusta varieties among Chinese consumers. According to MAAIF, the collaboration aims to link Ugandan producers directly with China’s retail market, ensuring stable demand and improved returns for farmers. “This partnership... ensures our farmers are not only producing coffee but connecting directly with a global retail network that values their work and their story,” a ministry representative said during the signing. Cotti Coffee described Uganda as a “partner of choice for quality and sustainability,” citing its consistent bean quality and favourable growing conditions. Uganda’s coffee exports to China have grown by 190% in 2025, reflecting rising demand from café chains and roasters in the country. The Chinese coffee market is projected to exceed $45 billion by 2030, driven by strong consumer interest and rapid retail expansion. Uganda’s government has focused on improving seedling quality, farmer training, irrigation and value addition to increase production and exports. The country produces both arabica and robusta varieties grown in highland and lowland regions.

Sidel has introduced Nitro Square, a new high-performance square bottle design for still water using liquid nitrogen dosing. According to Xavier Monnier, Sidel’s packaging innovation polymer expert, the nitrogen-dosed water market has so far been dominated by cylindrical bottles, as this shape naturally accommodates the internal pressure of the contents. “Nitro Square allows manufacturers to elevate their brands with a unique square design that stands out on the shelf, secures its shape and performance across the supply chain and is valid for rPET," he said. The new design balances rigid structural sections with flexible, pressure-absorbing surfaces to maintain the square shape while ensuring resistance and stability. It also incorporates Sidel’s StarLITE-R Nitro base, designed to enhance impact resistance and improve bottle stability. Sidel said the design is easy to customise for different brand positions – from premium to mainstream – and is available in both single- and multi-serve formats. The bottle is compatible with Sidel’s existing production systems, including Universal, Series 2 and EvoBLOW machines, allowing production speeds of up to 2,600 bottles per hour per mould.

Yusuf Amanullah From functional ingredients to cold brew culture, coffee is undergoing one of its biggest transformations in decades. Once defined by café culture and social connection, the category is now driven by innovation, premiumisation and health-forward trends. Yusuf Amanullah, founder of Unconform, – winner of FoodBev’s World Coffee Innovation Awards 2025 – explores how shifting consumer expectations are reshaping how, when and why people drink coffee today. The coffee market has undergone a seismic shift. Once viewed as a social lubricant in cafés and 'third spaces,' coffee is now driven by innovation, flavour and functionality. Consumers want more – more formats, more variety and more purpose in their cup. This comes from a few key areas when looking at the data. Convenience has been a major growth driver. Ready-to-drink (RTD) coffee continues to outperform the wider drinks market (NIQ), mirroring a broader shift seen across categories from cocktails to matcha. At the same time, premiumisation is redefining expectations. People are settling less for average coffee. It started with single-origin beans, championing heritage, culture, story and innovation. While this still has a place, it has now become less of a selling point, but instead a standard. Customers are now looking at premium preparations instead. That is why cold brew has become so much more popular. It is important to note that cold brew and iced coffee are not necessarily the same – cold brew is the process of steeping coarse-ground coffee beans in cold water for 15-24 hours. This extracts the flavour and caffeine from the beans, without the acidity and bitterness. Iced coffee, while it covers cold brew as a subset, is generally a hot espresso shot over ice. So much is the demand for premiumisation, that 90% of consumers are willing to pay the premium for coffee experiences, and there has been a 300% increase in demand for cold brew. It’s given rise to the likes of Blank Street Coffee, who have travelled across the pond from the US and have succeeded quite spectacularly, particularly in London. What perhaps still needs work on, however, is the education piece around cold brew. While it is a popular go-to in America, cold brew is still synonymous with ‘iced coffee’ (much to my ongoing frustration). Perhaps it is because it is still a foreign concept to many in the UK, but personally I think it says more about the maturity of the coffee market in the country. Go to the US, and cold brew is a regular drink consumed by many. Australia has one of the most sophisticated coffee markets in the world, as they pride themselves to be ‘coffee purists’. If you go to the likes of Saudi Arabia or the UAE, you have a wide selection of coffee preparations on tap at any store, from cold brew to drip to V60 and others. The UK still has a long way to go, but it clearly is waking up to the fact that there is more out there to consider. Functionality and health take centre stage The third area is the focus on functional health. While still in its infancy in the coffee space, functionality in drinks is the area of focus. It comes from a general wave of focus around what people put in their bodies. For example, Mintel data shows 83% of people now search for low- or no-sugar alternatives, while Ocado has reported a 54% year-on-year rise in 'health drink; sales. More than half of consumers (56%, Attest) seek energy and focus through sustainable, healthier options. Growth in the likes of Tenzing, as well as new entrants like Celsius, show that people are after more sophistication in their energy drinks too, so it is no surprise this is moving into the coffee category. This shift has opened the door to functional ingredients, or 'nootropics,' such as Ashwagandha, Lion’s Mane and L-Theanine. Retailers and cafés are taking notice – M&S launched a mushroom latte in partnership with Kew Gardens earlier this year, while Black Sheep Coffee now offers functional add-ons across its menu. It’s clear that coffee’s role is evolving far beyond the morning pick-me-up. As consumers demand more from every cup, brands that combine education, innovation and wellbeing will define the next chapter of coffee culture. There is still a long way to go, and the onus is on brands to educate the consumer on what their coffee can do for them. And while the classics do and always will have a place, people are willing to try new and different ways to have their coffee, be that preparation, contents or occasion. It’s an exciting time for the space, and there is no doubt that there is more ground to be covered.

For the first time in five years, the Coca-Cola Company is adding a new limited-edition flavour to its seasonal line-up: Coca-Cola Holiday Creamy Vanilla. The festive innovation delivers a twist on the iconic beverage, blending the brand’s familiar flavour with rich, creamy vanilla notes that capture the spirit of the festive season. The new variety will also be offered in a Zero Sugar option, extending the flavour's appeal to consumers looking for indulgence and balance. “Coca-Cola Holiday Creamy Vanilla celebrates the joy and nostalgia of the season while giving fans a refreshing new way to enjoy the brand they love,” said a company spokesperson. Described as a 'delicious taste of Coca-Cola infused with smooth, creamy vanilla,' the new beverage is designed to evoke the comforting flavours of winter gatherings and festive treats. It marks the first limited-time holiday flavour from the brand since 2020. Coca-Cola Holiday Creamy Vanilla is available across the US and Canada in a range of formats including, 12oz cans in a 12-pack, 20oz bottles and 2-litre bottles. The new flavour will be available at most national retailers and online for a limited time through the holiday season.

Toronto-based private equity firm Clearstone Capital has acquired Brüst Beverages, a Canadian producer of ready-to-drink protein coffee. The deal marks Clearstone’s latest investment in the consumer goods sector and is intended to support Brüst’s expansion across North America. Founded in 2018, Brüst Beverages has developed a market presence with its protein-infused cold brew coffee, which contains 20g of protein per serving. The brand is recognised for its clean-label ingredients, health-focused positioning and coffee-forward flavour profile, distributed through retail and e-commerce channels. The investment will provide Brüst with capital and operational support to expand production, strengthen distribution and accelerate product innovation. Dwight Fraser, founder of Clearstone Capital, said: "Brüst pioneered the protein coffee category in Canada, bringing to market the first ready-to-drink beverage that combines the energy of cold brew coffee with the strength of 20g of protein". "By leading with innovation, Brüst has carved out a unique space where convenience meets functional nutrition – addressing the growing consumer demand for healthier, on-the-go options. This first-mover advantage, paired with the brand's commitment to clean ingredients and sustainable growth, positions Brüst to continue shaping the future of functional beverages. We will help drive value by scaling operations and fast-tracking expansion into new markets together." Amar Gupta, CEO of Brüst, added: 'This partnership with Clearstone Capital will enable us to continue our North American expansion while maintaining our core values. Having an experienced partner with operational expertise will allow us to build scalable systems that will position us for sustainable long-term success. Further, this partnership will allow us to accelerate our innovation pipeline and enable us to continue leading with best-in-class products. Financial terms of the transaction were not disclosed. Top image: © Brüst Beverages

FoodBev Media is thrilled to unveil the highly anticipated shortlist for the Global Water Drinks Awards 2025! This year's entries showcase the phenomenal innovation, sustainability and quality driving the global water industry. The shortlist reflects the cutting edge of water development, from groundbreaking packaging and ethical sourcing to innovative new products and compelling marketing campaigns. The FoodBev team sends huge congratulations to all the companies who have been shortlisted, recognised for their commitment to excellence. Winners will be announced from 11-13 November at the Global Water Drinks Congress in Budapest, Hungary. FoodBev would also like to extend sincere thanks to our esteemed judging panel, whose expertise was vital in navigating a highly competitive field to determine this outstanding shortlist. Global Water Drinks Awards Shortlist Aqua Carpatica Best Brand Extension - Aqua Carpatica Flavours Best in PET  - Aqua Carpatica Natural Mineral Water Best in Can  - Aqua Carpatica Sparkling Mineral Water Best Natural Sparkling Water  - Aqua Carpatica Sparkling Natural Mineral Water Best Natural Still Water  - Aqua Carpatica Still Natural Mineral Water Ball Corporation / Compagnie des Pyrénées Best Brand Extension - Sant' Anna & Eau Neuve Be Wtr Best CSR Initiative  - A Purpose-Driven Approach to Water ​ Premium Water  - Redefining Premium Water for a Conscious Generation Best Sustainability Initiative  - Rethinking Water for a Sustainable Future Britvic Ireland (part of Carlsberg Group) Best Brand Extension  - Ballygowan Hint of Fruit Best Flavoured Water - Ballygowan Hint of Fruit Charlie's Sparkling Water Best Brand Extension  - Charlie's Fibres Best Functional Water  - Charlie's Fibres Best Flavoured Water  - Charlie's Organics Best in Can  - Charlie's Organics Best in Glass  - Charlie's Organics Best Packaging/Label Design  - Charlie's Organics Clearly Canadian ​ Best Premium Water  - Clearly Sparkling Mineral 11oz Sparkling Water Best Natural Sparkling Water - Clearly Sparkling Mineral 11oz Sparkling Water Best Flavoured Water  - Essence Grapefruit 11oz Sparkling Water Best Flavoured Water - Essence Limon 11oz Sparkling Water Best Flavoured Water  - Mountain Blackberry 11oz Sparkling Water Eira Water Best Natural Sparkling Water - Eira Sparkling Best Natural Still Water  - Eira Still Best in Glass  - Eira Water Best in PET  - Eira Water Best Marketing/Social Media Campaign - Eira Water Best Packaging/Label Design  - Eira Water Gentlebrand Best New Brand Water  - Zelda Smartweight Water HopWtr Best Brand Extension - HopWtr Iced Tea & Lemonade Icelandic Glacial Best Packaging/Label Design  - 750ml Slim Sportscap Best in Glass  - 750ml Sparkling Glass Best in Glass  - 750ml Still Glass Best Marketing/Social Media Campaign - 'You Are What You Drink, Be Exceptional' featuring Julianne Hough Inner Mongolia Yili Industrial Group Best in PET - Inikin No Label Changbai Mountain Natural Mineral Water Best in Can  - Inikin Volcano Natural Mineral Spring Moisturizing Spray Jääde Best Brand Extension  - Jääde Sparkling Mineral Water Jove Wellness Best Functional Water  - Jove Deep Hydration Water Alkaline pH 9.5+ Best in Can  - Jove Deep Hydration Water Alkaline pH 9.5+ Best Marketing/Social Media Campaign  - Jove Wellness Lajthiza Best Brand Extension - Natural Mineral Water, Carbonated Soft Drinks Lofoten Arctic Water Best in Can  - Lofoten Arctic Water Aluminium Bottle Best in Glass  - Lofoten Arctic Water Glass Bottle Best Natural Sparkling Water  - Lofoten Arctic Water Sparkling Water Best Natural Still Water - Lofoten Arctic Water Still Water Nestle Water Best Packaging/Label Design  - Air Plane Bottle Best in PET  - Sohat Airplane bottle O'cean Drinks Best Packaging/Label Design  - O’cean Plus – Wellness Water Best Brand Extension - O'cean Fruit Water Zero Edition Best Packaging/Label Design - O'cean Fruit Water Zero Edition Best Marketing/Social Media Campaign  - O'cean Fruit Water: High in Vitamin C, Higher on Prizes One Water Best New Brand Water - One Water - Canadian Rockies Peridot Best Functional Water  - Naturally Alkaline Super-Premium Low Deuterium Ice Age Mineral Water Best Natural Still Water  - Naturally Alkaline Super-Premium Low Deuterium Ice Age Mineral Water ​ Best Premium Water  - Naturally Alkaline Super-Premium Low-Deuterium Ice Age Mineral Water QuenChill Best Functional Water - Cozy Water Best New Brand Water  - Cozy Water Tetra Pak & Cie Best Sustainability Initiative  - Tetra Top carton package with plant-based polymers Best Packaging/Label Design  - Water in carton package Tetra Top - Eau Neuve Theoni Best Natural Still Water  - Theoni Natural Mineral Water Best Packaging/Label Design  - Theoni Natural Mineral Water *with Braille writing on the cap Best Packaging/Label Design  - Theoni Natural Mineral Water in Carton Box 2L Waiākea Hawaiian Volcanic Beverages Best Sustainability Initiative  - Hawaiian Volcanic Water (OceanPlast Collection) Water Plus Supplements Best Functional Water  - Water Plus Supplements Yili Best Brand Extension - QuanAi Baby Each shortlisted entry will be recognised as either a Winner, Finalist or Commended. Results will be revealed at the Global Water Drinks Congress, and online here. The Global Water Drinks Congress 2025 Designed for industry leaders, suppliers, customers and advisers, the Congress offers attendees a complete overview of the latest market trends, developments, innovation and issues, alongside extensive networking opportunities. The event will feature two days of conference sessions, a tour of Mattoni 1873’s Szentkirály bottling facility (the leading mineral water brand in Hungary), extensive networking opportunities, a gala industry dinner and presentation of the Global Water Drinks Awards 2025, highlighting the best in global water drinks innovation worldwide. Leading international and regional manufacturers, industry suppliers and advisers will present on the latest market and strategic developments, as well as topical issues ranging from packaging and sustainability to water stewardship and innovation. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com .

Lifeway Foods has announced its first collaboration with Joe & The Juice, introducing a new limited-edition probiotic smoothie available across the US. The Trust Your Gut smoothie combines Lifeway’s signature kefir – a fermented, probiotic-rich dairy beverage – with strawberries, banana, date purée, beetroot powder, fibre powder and pea protein. The result is a nutrient-dense, high-protein drink aimed at supporting gut health, energy and overall wellness. The launch marks a strategic move by Illinois-based Lifeway Foods to expand its presence in the foodservice and functional beverage space. The company, best known for its retail kefir range, is tapping into growing consumer interest in digestive health and high-protein drinks. Julie Smolyansky, CEO of Lifeway Foods, said: "We're proud to partner with Joe & The Juice, a brand that shares our dedication to clean ingredients, functional nutrition and consumer well-being. This collaboration allows us to introduce the benefits of Lifeway Kefir to new audiences in a fun, dynamic, experiential setting. It's another step in our mission to make probiotic wellness an everyday ritual for more people." The Trust Your Gut smoothie is available for a limited time at all Joe & The Juice locations nationwide.

While most coffee drinkers focus on the beans – their origin, roast and flavour – few realise how much the water behind the brew shapes the final taste. Mineral composition, pH and treatment all influence how flavours are extracted and perceived, making water a crucial yet often overlooked ingredient in every cup. Anastasia Chovan, certified water sommelier at Vivreau, explains why water quality deserves equal attention to the coffee bean itself. Anastasia Chovan Coffee is made through a process called extraction, where the water dissolves flavour compounds from coffee grounds to create the beverage’s distinctive taste and aroma. When water meets ground coffee, it acts as a solvent, breaking down and carrying away soluble compounds such as acids, sugars, oils and aromatics. Given water’s key role in the process, its quality and factors like pH, mineral content and temperature can drastically impact the resulting flavor.   The minerals in water, especially calcium and magnesium, are known to enhance the extraction of flavours and oils  in the brewing process to create a richer, fuller flavour. Magnesium extracts fruity notes, while calcium brings out creamy flavours. If the water used to brew coffee has low mineral levels, it will come out weaker and less complex. However, too much of either can add bitterness and chalkiness to the beverage.   Acidity also plays a major role in the flavour of water, and it carries through into coffee. Ideally, coffee should be brewed with water that has a neutral pH. A high pH will add bitterness, and a low pH will add sourness. Impurities like chlorine and heavy metals, commonly found in tap water, can also create adverse flavours and distort the aroma.   Water to craft the best brew   Some coffee shops use carefully filtered water systems to get the perfect combination of minerals, while removing impurities like chlorine and heavy metals. Water's unique composition at every location means experimenting can optimise coffee flavour, but consistently balanced mineral content and pH deliver the best results.   At-home brewers can match the water standards at coffee shops with simple filtration systems or even a pitcher filter to reduce hardness and eliminate impurities. Some dedicated DIY baristas will also use mineral packets, added to purified or distilled water, to reach the optimal conditions for the extraction process. In general, filtered water should do the trick, and it’s best to avoid distilled water alone, as it lacks minerals essential for flavor extraction.   With the right water, any cup of coffee can taste like it was professionally brewed.   Investing in water quality   Coffee is just one example, but many beverages, like sodas and teas , are also largely composed of water and water quality can have a significant impact on the beverage. For example, green tea can be more flavourful when made with tap water, but de-ionized or bottled water can increase levels of epigallocatechin gallate, a powerful antioxidant found in green tea. As consumers become more discerning about taste and health, beverage brands increasingly recognise that water quality is as central to product excellence as sourcing premium beans or hops.   Now, more than ever, people are paying closer attention to what they eat and drink. For the beverage industry, overlooking water means leaving flavour and health factors up to chance. Just as roasters carefully source beans and brewers select hops, water deserves equal consideration as a critical raw ingredient.   Several beverage brands, like Fever Tree and Hoplark, even include water quality messaging in their marketing. They focus on natural, ingredient-driven recipes supported by high-quality water, equating its importance with hops, botanicals, or fruit sources. Other major beverage companies have started to employ sophisticated water treatment systems  and real-time monitoring to ensure purity, optimal mineral content, and batch consistency, regardless of local water source variation. This also means investments in water quality technologies that monitor for quality and efficiency.   Filtration systems, regular testing, and thoughtful mineral balance can elevate an entire beverage experience. When cafés and brands make these investments, they’re protecting quality, ensuring consistency and ultimately showing customers that every detail matters.

Starbucks Coffee Company has entered an agreement with alternative investment firm Boyu Capital to form a joint venture that will operate the company’s retail business in China. Under the deal, Boyu will hold up to a 60% stake in the new entity, while Starbucks will retain a 40% interest. The US coffee chain will continue to own and license the Starbucks brand and related intellectual property to the venture. Boyu’s stake will be acquired based on a cash-free, debt-free enterprise value of approximately $4 billion. Starbucks estimates the total value of its China retail operations will exceed $13 billion, factoring in proceeds from the sale, the value of its retained interest and future licensing income over the next decade or longer. The partnership marks a new phase in Starbucks’ 26-year presence in China, combining the company’s global brand and coffee expertise with Boyu’s local market knowledge. The joint venture will continue to be headquartered in Shanghai and operate the 8,000 Starbucks stores currently open across the country. The companies aim to expand that network to as many as 20,000 locations over time. Starbucks said the collaboration will focus on enhancing the customer experience, expanding into smaller cities and accelerating digital and beverage innovation tailored to Chinese consumers. Brian Niccol, chairman and chief executive officer of Starbucks Coffee Company, said: “Boyu’s deep local knowledge and expertise will help accelerate our growth in China, especially as we expand into smaller cities and new regions. We’ve found a partner who shares our commitment to a great partner experience and world-class customer service." Alex Wong, partner at Boyu Capital, added: "Starbucks has built an iconic brand and a deep connection with Chinese consumers over the past 26 years. This partnership reflects our shared belief in the enduring strength of that brand and the opportunity to bring even greater innovation and local relevance to customers across China." "Together, we aim to combine Starbucks global coffee leadership with Boyu’s deep market insights and expertise to accelerate growth and create exceptional experiences for millions of customers." The joint venture is expected to close in the second quarter of Starbucks’ 2026 fiscal year, pending regulatory approvals.

Gaviña Coffee Company-owned brand, Don Francisco’s Coffee, has launched two new limited-edition seasonal coffees – Maple Pecan and Caramel Spiced Rum – to mark the autumn season. Both varieties are made with 100% Arabica beans and a smooth medium roast profile, developed to capture the flavours and aromas associated with autumn indulgence. The Maple Pecan blend combines maple sweetness with toasted pecans and creamy caramel undertones, while Caramel Spiced Rum features notes of dark caramel, butterscotch and a hint of spiced rum. According to Gaviña Coffee Company’s fourth-generation roaster Lisette Gaviña Lopez, the new additions expand the brand’s 'Savor Our Flavors' range, which includes existing favourites such as Vanilla Nut, Hawaiian Hazelnut and Pumpkin Spice. Lopez said: "These delicious new coffees capture the seasonal spirit, elevate everyday cups and inspire new coffee creations". TV host and designer Sabrina Soto has partnered with the brand to showcase seasonal recipes and styling ideas inspired by the new flavours. “Coffee is such a big part of how I create that cozy vibe,” Soto said, adding that Maple Pecan is suited for relaxed afternoons, while Caramel Spiced Rum offers a richer after-dinner option. The seasonal coffees are available via the brand's website in 12oz ground bags priced at $10.99, with Maple Pecan also offered in single-serve Keurig-compatible pods. Select products, including 20oz whole-bean bags, are available through Amazon.

Primo Brands Corporation has broken ground on a new production facility in Hot Springs, Arkansas, to expand capacity for its premium bottled water brand, The Mountain Valley. The 200,000-square-foot site will include new production, logistics and warehouse space, featuring one small-format and two large-format bottling lines. The company said the multi-million-dollar investment will enhance efficiency and flexibility to meet rising demand for The Mountain Valley, with the plant expected to be fully operational by spring 2026. The project marks Primo Brands’ first new factory since its merger in November 2024 and represents a significant milestone in strengthening The Mountain Valley’s long-standing operations in Arkansas. Robbert Rietbroek, CEO of Primo Brands, said: "This facility will advance our ability to meet growing demand for the premium water brand with greater efficiency, speed and flexibility, while creating economic opportunities in the Hot Springs community." Kenny McBride, director of manufacturing at Mountain Valley Spring Water, added: "The Mountain Valley has proudly bottled its iconic spring and sparkling water in the Ouachita Mountains since 1871. With this announcement, we are thrilled to strengthen our long-term commitment to the local community."

At Vendex North 2025, the premiere event for the UK vending industry, Rhea will present its full product line-up at booth 20-21-22, featuring a wide range of tabletop and freestanding machines designed to suit every setting and consumer need. With a strong focus on quality, personalisation and sustainability, Rhea continues to redefine the coffee break as a moment of true connection and pleasure. Among the highlights on display is the RhTT1, the automatic machine that can be paired with the rhMM2.v+ to serve drinks with hot or cold fresh milk foam, including plant-based alternatives. Thanks to Rhea’s exclusive Varitherm induction technology, the milk machine heats dairy or plant-based milk gently and precisely, preserving its natural taste and smooth texture. The result is a consistently creamy, balanced cappuccino or latte macchiato, delivered with optimised energy efficiency and exceptional reliability. Rhea's RhTT1 Also featured is the RhTT1 instant version, which dispenses branded powdered products to create signature recipes. This model showcases Rhea’s commitment to customised, client-specific solutions. Another standout is the RhFS1, a freestanding machine for fresh leaf tea. It uses induction heating to achieve the ideal infusion temperature, ensuring precise extraction while reducing energy use compared to traditional boiler systems. The RhFS1 reimagines the ritual and flavour of the classic British tea break, elevated by Italian engineering excellence. Rhea's RhFS1 At the heart of Rhea’s 2025 showcase is a dedication to flexibility and customisation. Every machine can be tailored to reflect a customer’s brand identity, beverage offering and operational needs. From digital touch interfaces to personalized recipes, Rhea enables businesses to craft a distinctive, memorable coffee experience for every user. Steve Rossington, managing director for Rheavendors UK, said: “At Rhea, we design machines that elevate the coffee break experience, offering a wide variety of beverages, from traditional espresso to international specialties, alongside snack options". "Our Made in Italy quality and design bring innovation to coffee corners across HoReCa, retail and hospitality, while our extensive service network ensures reliable support for our customers."