Nichols’ Vimto squash brand has added a new functional product to its portfolio, Vimto Wonderfuel, targeting breakfast time. The new functional squash is high in vitamins B, C and D, and offers a source of iron and zinc. It is made with real fruit juice with no added sugar, described by Nichols as a ‘first-of-its-kind’ squash that blends ‘great taste with essential nutrition’. According to Kantar data, only 12% of all squash occasions are at breakfast time. Aiming to unlock new occasions and engage new shoppers while driving growth in the category, Nichols developed Vimto Wonderfuel to help families start the day with a nutritious beverage option. It is available in three flavours: apple and blackberry, summer fruits, and mango and orange. The range comes in 725ml bottles and has hit the shelves this month in major UK retailers, including Tesco, Sainsbury’s, Morrisons and Booths. Angela Reay, marketing director at Nichols, said: “Breakfast is an important occasion for families, but parents are increasingly looking for ways to add more nutrition to their children’s diets without compromising on taste. Vimto Wonderfuel is the perfect solution, offering a delicious and convenient way to provide essential vitamins and minerals at the start of the day.” She added: “We’ve listened to families, and we know that they want great taste plus health benefits – Vimto Wonderfuel delivers on both. We’re confident this launch will energise the squash category and drive growth from health-driven breakfast occasions.”

Grillo’s Pickles, known for its pickle spears, has partnered with savoury snack brand Hippeas to introduce a new product: Dill Pickle Puffs. The new puffs come at a time when the snack food sector is witnessing a surge in popularity for pickled-flavoured products, as evidenced by recent offerings from major brands like Lay's and Cheetos. Hippeas x Grillo’s Dill Pickle Puffs are crafted from a blend of chickpea flour, rice flour, yellow pea flour and seasoned with white vinegar powder, dehydrated dill and garlic powder. This combination not only provides a distinct tangy flavour profile but also positions the product within the growing demand for healthier snack options. Each serving delivers 3g-4g of protein and 3g of fibre, while being gluten-free and vegan, appealing to a broad consumer base increasingly focused on dietary preferences. The collaboration leverages Grillo’s expertise in delivering bold pickle flavours and Hippeas' commitment to creating crunchy, plant-based snacks. This synergy is expected to resonate well with consumers seeking unique snack options that align with current health trends. Dill Pickle Puffs will be available starting March 30 at various retailers, including Sprouts, Stop & Shop and Wakefern, as well as online through Hippeas' website and Amazon, priced at $4.29. The introduction of Dill Pickle Puffs underscores the potential for niche flavours to drive sales in the competitive snack market, positioning both Grillo’s and Hippeas to capitalise on the growing demand for unique, flavourful and health-oriented snack choices.

Sodexo UK & Ireland has announced that it is on track to meet its food waste reduction goal of 50% by 2025, five years ahead of the UN’s 2030 Sustainable Development Goal. This target is a key part of the company's sustainability strategy, contributing to its net zero roadmap for 2040. The goal was initially set in 2017 as part of Sodexo's Better Tomorrow commitment. To reach it, the company has rolled out its WasteWatch programme across 530 sites in the UK and Ireland. The programme captures food waste data, providing clear insights into the types and reasons for waste. This allows teams to implement operational and behavioural changes to eliminate avoidable food waste, whether it originates in the kitchen or is generated by consumers. Sodexo said that since its launch in 2015, WasteWatch has helped prevent over 10,000 metric tonnes of CO₂ emissions, equivalent to the energy use of 1,000 homes per year. It has also saved more than 2.7 million meals from going to waste. Currently, Sodexo has achieved a 45% reduction in food waste at sites using WasteWatch, and the company is confident it will meet its 50% reduction target by 31 August 2025. Claire Atkins Morris, sustainability director at Sodexo UK & Ireland, said: "As a business serving a million meals every day, reducing food waste is one of the most effective ways we can cut carbon emissions and drive meaningful change". "WasteWatch gives us the data and insights needed to understand where waste is happening and take targeted action to prevent it. By embedding this approach across our sites, we are not only making a significant impact on our environmental footprint, but also contributing to a more sustainable food system. As a global leader in delicious, sustainable and nutritious food, we are committed to driving innovation that benefits both people and the planet."

US private-label coffee and tea producer, FreshBrew, has announced the sale of its vending division to foodservice company, Compass Group North America. The vending division offers vending machines, micro markets and smart cafés. Following the sale, FreshBrew plans to focus on expanding its coffee, tea and extract product lines. FreshBrew president and CEO, Al Ansari, said: “Due to the rapid growth and continued expansion of our coffee and tea division, we felt this was the ideal time to divest our vending operations. Compass is the nation’s largest vending operator and a leader in the foodservice industry, and we are confident they will continue to serve our loyal vending customers with the same quality and service standards as we have since 1997.” He continued: “As we look towards the future, we are energised and excited to continue to provide innovative total beverage solutions to the world’s largest retailers and foodservice operators”. Compass Group North America is the owner of Canteen Vending Services. The financial terms of the deal have not been disclosed. #CompassGroup #FreshBrew #vending

Unattended retail company Selecta has entered into a partnership with Red Bull to strengthen the energy drink brand’s distribution. Selecta will become Red Bull’s first multi-country vending partner, giving both companies the opportunity to explore and open new premises across a number of markets. Selecta’s distribution network – which includes workplaces, airports, railway stations, universities and hospitals – will benefit the energy drink brand. “The new power partnership with Red Bull is a perfect match,” said Mattia Unal, group head of category management food & beverages at Selecta. “With Red Bull’s impressive expertise and support in category management, we will be able to create best assortments everywhere we operate.” According to Selecta, the partnership will see both companies share their expertise in procurement, key account management and category management, as well as support each other on consumer activation, digital engagement and global incentive programmes. #RedBull #Selecta #vending

Digital payments company, Cantaloupe, has expanded its ePort series with the introduction of a new all-in-one card reader for autonomous retail. The ePort Engage Combo provides an all-in-one card reader and telemeter, a 2.5-inch digital touchscreen and payment platform that can be installed directly over existing bill acceptors. The new device gives customers “the flexibility to pay using cash, EMV chip or contactless, magstripe or mobile wallet,” said Cantaloupe. Cantaloupe’s COO, Ravi Venkatesan, said: “We recently announced that we shipped more than 14,000 ePort Engage devices during our second fiscal quarter. The strong interest in our ePort Engage Series shows operators are benefiting from our next-generation solutions that enable them to optimise consumer engagement.” He continued: “Our Engage Combo enables us to expand upon the success of the ePort Engage Series and equip all machines with the ability to seamlessly accept most forms of payments, whether it is cash, debit, credit or mobile wallet through a…interactive device that is easy to install”. #Cantaloupe #cardreader #Dubai #vending

Jordan’s Skinny Mixes has launched its first ready-to-drink coffee, Skinnyccino, expanding its product line beyond syrups and mixers. The new beverage, available in vanilla and caramel flavours, contains 110 calories, 8g of protein and 100mg of caffeine per 12oz bottle. The company claims Skinnyccino has 56% fewer calories and no added sugar compared to leading competitors. Tim Snyder, CEO of Jordan's Skinny Mixes, said: "People are looking for better coffee options that fit into their busy lives without all the extra sugar and calories. Our customers already love the variety and convenience we provide, and with Skinnyccino, we're taking it a step further with our first ready-to-drink beverage. In today's economy, people don't want to overspend on coffee shop drinks, and this gives them a cost-effective, guilt-free option they can enjoy any time of day." Skinnyccino is available for purchase via the brand's website for $3.59 per bottle or $39.99 for a 12-pack.

The Coffee Science Foundation (CSF), supported by the Specialty Coffee Association (SCA), has partnered with the University of California, Davis (UC Davis) to launch a new research initiative focused on developing a more scientifically rigorous approach to assessing defects in green coffee. Defects in green coffee can significantly impact the quality, flavour and price of the final product. These defects can be categorised into primary defects (more serious, affecting taste and quality) and secondary defects (less severe but still undesirable). They can result from issues in growing, harvesting, processing and storage. The announcement follows a similar research initiative on green coffee defects launched by CSF and Zurich University of Applied Sciences in Switzerland last month, which aims to evaluate defects listed in the SCA Green Coffee Classification System and the Coffee Value Assessment. The newly announced initiative at UC Davis will complement this work by examining how specific defects – such as partial black beans, chipped or broken beans and minor insect damage – affect the sensory qualities of brewed coffee. According to SCA, current classification standards are primarily based on tradition rather than sensory science, and this research seeks to address that gap by incorporating a more "scientifically grounded approach". William Ristenpart, director at the UC Davis Coffee Center, said: “Coffee today is scored by exacting physical defect standards, but there is little understanding of how those standards were actually developed historically. For example, why are five chipped beans judged to be equivalent to one fully black bean? Why not four or six?” Peter Giuliano, executive director of the CSF, added: "The UC Davis Coffee Center has extensive experience in both post-harvest processing and sensory detection, which are the key disciplines relevant to this research. We are excited to partner with them on this potentially transformative research."

Kallø , a natural food brand owned by Ecotone UK, has launched a new range of puffed oat cakes claimed to be a category-first innovation.   Available in a jumbo pack, the new puffed oat cakes come in two popular, natural flavours: strawberry and honey. Each cake contains beta-glucan, a type of dietary fibre that can help lower cholesterol, as well as being gluten-free, high in fibre and containing fewer than 37 calories.   Jackie Wilson, Kallø , brand controller at Ecotone UK, said: “No one has ever puffed an oat in this format before, so it’s been an incredible journey from our initial testing phase to launching Kallø Puffed Oat Cakes. As a leader in rice cakes, we wanted to apply our expertise in puffed ingredients to a new snacking segment.” Puffed oat cakes are made using the same techniques as Kallø ’s popular rice cake, only puffing oats rather than rice, to create a light crunchy texture. Like the rice cakes, these can also be eaten either straight from the packet, or topped with other ingredients. Wilson continued: “While our most recent snack innovation, Kallø Veggie Cakes, offer a nutritious savoury option, Kallø Oat Cakes provide a wholesome sweet snack –   a quick, easy yet satisfying alternative to porridge in a convenient format. They’re a feel-good solution for breakfast or mid-morning snacking, offering a unique alternative to breakfast biscuits and cereal bars.” The new range is made with all natural ingredients and contains no artificial colours, flavours or preservatives. Kallø ' Puffed Oat Cakes will be rolled out in Morrisons stores nationwide.

CEE, a Belgian cleantech company, is expanding its presence across the Americas with the goal of advancing net-zero manufacturing. Jeff Juneau © LinkedIn Corporation The company is partnering with US and Canadian industrial producers and manufacturers to develop scalable, fossil-free solutions aimed at accelerating the transition to sustainable, energy-efficient production in key industrial sectors. As part of this expansion, CEE has appointed Jeff Juneau as managing director of Americas. Juneau, who has over 25 years of experience in the food, beverage and coffee industries, will lead the company’s efforts in the region. He brings expertise in global engineering and construction initiatives and has previously served as VP of global engineering and supply chain at Starbucks from 2016-2024, where he contributed to the company’s worldwide expansion and innovation. According to the company, CEE is transforming the food industry with the world’s first industrial continuous zero-emission drying and roasting technology for coffee, cocoa, malt and nuts. This technology provides high-precision roasting with low energy consumption, potentially powered by renewable energy. With its "hyper-efficient" heat transfer, the design supports safety and unmanned operation. It has the potential to eliminate 100 million tons of CO₂ emissions annually, setting a new standard for net-zero food manufacturing. Juneau said: “CEE is redefining how industries approach sustainability by delivering scalable, disruptive solutions that reduce drastically the need for fossil fuels from production processes. I am excited to lead CEE’s operations in the Americas and partner with industry leaders who share our commitment to a net-zero future.” CEE's founder and CEO, Koen Bosmans, added: “Jeff Juneau is the right leader to guide our growth in the Americas. He has the experience, vision and passion to drive our mission forward – helping industries reduce their carbon footprint.”

The Grinder Lab has launched a high-precision manual coffee grinder, named TGL-747. Manufactured in Switzerland, the TGL-747 features a vertical adjustment of ten microns per click and 50 clicks per revolution, making it suitable for espresso and various brewing methods. It is constructed from 316L surgical-grade stainless steel and supported by four ball bearings for stability. Other features include a watch-inspired, stepless dial designed for ease of use, a wide-base receiver for stability and a lightweight, ergonomic build for portability. The grinder is available now via The Grinder Lab’s website and select retailers. Buyers can register their serial number to join the TGL Club, which offers exclusive benefits.

The Hain Celestial Group-owned brand Garden Veggie Snacks has launched two new varieties of its Flavor Burst Tortilla Chips: Smoky BBQ and Sweet Tangy Chili. Following the success of the initial Flavor Burst range last year, the company has added these new additions to offer bold, better-for-you snack options with no artificial flavours or preservatives. The Smoky BBQ flavour delivers a rich, barbecue-inspired taste, while the Sweet Tangy Chili chips combine sweet tangy chilli, corn and vibrant veggies. Both flavours aim to meet the growing demand for healthier snacks without compromising on taste. The new chips are certified gluten-free and feature a blend of five vegetables – spinach, beet, red bell pepper, carrot and tomato – along with non-GMO corn. Ed Kaiser, senior director of marketing at The Hain Celestial Group, said: "We know snackers are increasingly looking for better-for-you options that don't compromise on taste, and we're thrilled to meet that demand with craveable new varieties of Flavor Burst. Whether you crave that classic smoky barbecue taste or a trend-forward experience with the sweet-spicy kick of chilli, we've got the perfect better-for-you snack in our Flavor Burst line-up." The Smoky BBQ chips are available in a 12oz bag exclusively at Walmart, while the Sweet Tangy Chili variety can be found in a 6oz bag at Kroger. These join the existing Nacho Cheese and Zesty Ranch flavours in the Flavor Burst line-up.