PepsiCo has announced a definitive agreement to acquire Poppi, a rapidly growing prebiotic soda brand, for approximately $1.95 billion. This figure includes $300 million in anticipated cash tax benefits, resulting in a net purchase price of $1.65 billion. The deal also includes potential earnout considerations based on the achievement of specific performance milestones post-acquisition. This acquisition is part of PepsiCo’s ongoing strategy to diversify its product portfolio and align with shifting consumer preferences toward healthier beverage options. Ramon Laguarta, chairman and CEO of PepsiCo, highlighted the company's commitment to evolving its offerings through innovation and strategic acquisitions. "More than ever, consumers are looking for convenient and great-tasting options that fit their lifestyles and respond to their growing interest in health and wellness," he said. Founded by Allison and Stephen Ellsworth, poppi has gained traction in the beverage market by combining prebiotics, fruit juice, and apple cider vinegar into a low-calorie soda that contains no more than five grams of sugar per serving. The brand's focus on health and wellness resonates with a growing demographic of consumers seeking functional beverages. Since its inception, Poppi has cultivated a loyal customer base, driven by its unique nutritional profile and cultural relevance. The brand initially gained national attention after appearing on the television show Shark Tank , where it received investment support from Rohan Oza and CAVU Consumer Partners. The partnership has been instrumental in Poppi's rapid growth trajectory, positioning it as a notable player in the functional beverage space. Ram Krishnan, CEO of PepsiCo Beverages US, described Poppi as a perfect addition to PepsiCo’s portfolio, noting its unique intersection with wellness and culture. "We are big fans of the poppi brand movement and believe this incredible brand paired with our commercial capabilities will drive continued growth and innovation for years to come," he remarked. The acquisition aligns with broader industry trends that reflect a shift towards healthier beverage options. As consumer preferences evolve, major companies like PepsiCo are increasingly investing in brands that offer functional benefits, such as improved gut health and lower sugar content. As the market for functional beverages continues to expand, this move positions PepsiCo to leverage Poppi's growth potential while reinforcing its commitment to innovation in the beverage sector. Last month, Poppi faced criticism for gifting influencers full-sized, soda-stocked vending machines as part of a Super Bowl LIX marketing stunt , sparking backlash on social media from fans who questioned why such an expensive gesture was reserved for wealthy influencers rather than the broader customer base.

US flavoured water brand Lemon Perfect has launched two new flavours – Sunshine Tea and Lime – at Expo West, expanding its range of organic lemon waters. The new additions offer consumers more variety while maintaining the brand’s core promise of zero sugar, no artificial flavours or sweeteners, and only ten calories per bottle. According to the company, each bottle is made with half a squeezed organic lemon, providing 100% of the daily recommended value of vitamin C for immune support. Along with the new flavours, Lemon Perfect has also launched a refreshed packaging design. The updated products are available for purchase on the brand's website.

Five Star Breaktime Solutions has acquired the Canteen Vending Services franchise of Wilmore Snack Sales, expanding its reach into northern Louisiana and eastern Texas. Wilmore Snack Sales, a family-owned business since 1969, has been serving local industries such as healthcare, manufacturing and telecommunications with vending, office coffee and foodservice solutions. The company operated as a franchise under Canteen while remaining independently managed by owner Jimmy Wilmore. Under his leadership, Wilmore grew to operate more than 100 micro markets and 2,000 vending machines. The acquisition will bring Five Star’s services to new locations, including Monroe, Ruston, Shreveport, and Natchitoches in Louisiana, as well as Longview, Nacogdoches and Marshall in Texas. Mike McLean, Five Star’s CFO, said: "Expanding our geographic footprint is always an exciting opportunity. Jimmy and his family have built a legacy business with deep community ties and lasting relationships. We are grateful to have earned their trust and look forward to continuing to grow this business locally."

Alongside the established leaders of the beverage industry, smaller businesses with bold visions are also driving the future of sustainable hydration. In our first 'Start-up spotlight,' we’re featuring Open Water, an innovative company that’s reshaping the beverage industry with a focus on eco-friendly aluminium cans. Refreshment speaks with co-founder and chief brand officer, Jess Page, who shares how the company has made waves in reducing plastic pollution, ensuring high-quality products and supporting ocean conservation efforts. Jess Page What inspired the founding of Open Water, and what led to the decision to use aluminium packaging instead of other sustainable alternatives? Every single minute of every single day, 1 million plastic bottles are used. Most of them end up polluting our oceans, where they break down into smaller and smaller pieces that eventually end up in our bodies. Open Water was started with the mission to change this and make a dent in this massive waste stream. From the start, Open Water’s products were designed to be the most sustainable on the planet – from sourcing and packaging to donating a portion of every sale to ocean conservation non-profits. We considered all options, including cartons, but they have the lowest recycling rate of any beverage packaging, even less than plastic. Aluminium, the world’s most recycled packaging, is infinitely recyclable, lightweight and shatterproof, making it the obvious choice. What factors do you believe are driving businesses to transition away from plastic, and what concerns do they typically raise when considering this switch? In today's day and age, it feels like not a week goes by without a major announcement around plastic pollution. Aside from the environmental concern, we now know how microplastics have infiltrated our bodies. Partners who are committed to offering products that are better for the planet and their costumer's health tend to be a really strong fit. Major hospitality brands and restaurant groups often have two main concerns: Can we provide consistent and on-time deliveries? And how will it affect costs? Open Water is in a pretty unique position with a very strong supply chain, letting us deliver to businesses nationwide in just two to five business days. On the cost front, we're able to work with partners to show that the sustainable option doesn't mean sacrificing anything on the bottom line. Some brands are investing in recycled PET (rPET) rather than moving away from plastic entirely. Do you see rPET as a viable long-term solution, or just a temporary fix? While recycled plastics have the potential to lessen the resources that go into creating the bottle, rPET bottles face the same end-of-life issues as plastic bottles made from virgin material: they rarely get recycled. And even when they do make it to a recycling bin, the material loses quality and volume in the recycling process. They can't be recycled forever like aluminium can. The market for aluminium-packaged water has grown in recent years. How does Open Water differentiate itself in an increasingly competitive industry? The category has certainly changed since 2014, when Open Water entered the market as the world's first aluminium bottled water brand. We like to think we played a key role in pushing some of the biggest beverage companies to offer aluminium packaging in their line-up, which we fully support. Our main competitor remains the same as it was on day one: plastic bottles. We aren't a big faceless corporation – we are real people with a real story and a genuine mission. We've focused on providing a very high quality product with excellent customer service and distribution, and so far it's really resonated. In an era of increasing scrutiny over corporate sustainability claims, how does Open Water ensure transparency and credibility in its environmental commitments? Open Water has always backed up its sustainability claims with data. Part of remaining a trustworthy source of information is by not overstating things or making over the top claims. Open Water provides a better option than plastic bottles, glass and cartons, but it is still a physical product with a carbon footprint. We're actively working to minimise our footprint through initiatives like local water sourcing via our Local Everywhere programme, reducing shipping and offsetting our emissions. However, refilling at the tap when it's safe to do so remains the most sustainable option. I think we might be the only water brand that prints this 'drink from the tap' message right on our packaging. Lastly, and most importantly, we consistently revisit the data and work with third parties to ensure that our actions and messaging are accurate. Open Water made a significant move by becoming the first bottled water brand to earn Climate Neutral Certification. What was the process like to achieve this, and what were the biggest challenges you faced along the way? This was a big step for us. Every product has an environmental footprint, and we felt it was critical to address it. Every year, we measure, reduce and offset all company-wide emissions to get certified. While this comes with a cost, it aligns with our core values as a company. What’s next for Open Water? Our mission has always been to eliminate the need for as many plastic bottles as possible. By the end of this year, we'll have eliminated about 200 million of them, most of which have come in the last few years. We know plastic bottles won't go away entirely anytime soon, but our ultimate goal is to give everyone the option to pick Open Water over plastic everywhere they go. That means expanding our US retail footprint and joining up with more like minded partners who want to offer a water they can feel good about. On top of additional distribution, Open Water recently evolved our brand and packaging, which we've seen immediately improve velocities. We are also exploring additional packaging sizes and formats for our line-up.

Spindrift Beverage Co has introduced Spindrift Soda, a new line of soft drinks made with real squeezed fruit and no added sugar, stevia or prebiotics. The company, known for its sparkling water, is expanding into the soda category with five flavours: Concord Freeze, Ginger Ale, Orange Cream Float, Shirley Temple and Strawberry Shortcake. Each can contains 20% not-from-concentrate juice, with the Orange Cream Float variety packing nearly three-quarters of an orange, according to Spindrift founder Bill Creelman. "Spindrift SODA is our most ambitious product to date," Creelman said. "For the first time, Drifters can enjoy bold soda flavour without compromising on ingredients." With fewer than 8g of naturally occurring sugar per can, which according to the company is significantly less than traditional sodas, often exceeding 35g, Spindrift Soda aims to offer a healthier alternative. Jon Silverman, SVP of innovation at Spindrift, commented: "We knew that Spindrift making a soda would mean challenging the very foundation of the category. While other sodas rely on added sugar, artificial sweeteners, flavouring systems or claims around gut health, we chose the simpler, more authentic path. Our soda gets its delicious taste the way nature intended: from real squeezed fruit. No tricks, no shortcuts, just all the goodness." Dave Burwick, Spindrift CEO, added: "Spindrift has changed the sparkling water aisle, and we're ready to do it again in the modern soda aisle". Spindrift Soda is available on the company’s website and Amazon, with select retailers expected to stock it later this year. A portion of sales will support Kiss The Ground, a non-profit promoting regenerative agriculture.

As the demand for no- and low-alcohol options grows, so too does the appreciation for premium spring water as a sophisticated choice in social settings. From the growing popularity of no- and low-alcohol options to a renewed focus on premium hydration, the drinks landscape is evolving. Matthew Orme, director at Wenlock Spring, explores how these changing preferences are creating new opportunities for the hospitality industry – and why venues must adapt to meet demand. How and what people are drinking is changing. The moderation movement – once a niche trend – is now firmly in the mainstream, with consumers increasingly looking for healthier, high-quality alternatives to alcohol. As a premium water brand supplying the hospitality, specialist retail, travel and education sectors, Wenlock Spring has seen firsthand how changing consumer preferences – particularly among younger demographics – are reshaping the drinks landscape. Alcohol is no longer the default No longer is alcohol the default choice in social settings. Instead, we are witnessing a rise in trends like ‘zebra striping,' where consumers alternate between alcoholic and non-alcoholic drinks during a night out, and an increasing confidence in the quality and variety of no- and low-alcohol alternatives. Recent data underscores this shift. In 2023, an estimated 8.8 million people in the UK participated in Dry January, highlighting the growing awareness of the health benefits associated with reducing alcohol intake. However, what’s even more telling is that sales of no- and low-alcohol drinks in December last year outstripped those in January for the first time ever. This proves that mindful drinking is no longer just a resolution – it’s a year-round choice.   Gen Z, often referred to as the ‘sober curious’ generation, is leading the charge towards moderation. A Mintel study found that around a third of 18-24-year-olds have shunned alcohol entirely, while those who do drink are more likely to moderate their intake. This shift is not only influencing individual choices but is also reshaping social norms and expectations. The hospitality industry has always been defined by its ability to adapt, and the growing demand for premium no- and low-alcoholic options is no exception. Take, for example, the surge in alcohol-free beer sales. Greene King, one of the UK’s leading pub retailers, reported a 238% increase in draught alcohol-free sales in January, demonstrating the growing appeal of non-alcoholic alternatives in pub settings. Similarly, Aldi saw a 190% year-on-year increase in sales of its Zerozecco sparkling wine alternative, proving that consumers are actively seeking out sophisticated alternatives to alcohol. High-quality hydration options have become just as important as alcoholic beverages in social settings. Whether it’s a premium spring water paired with a meal, a carefully crafted alcohol-free cocktail, or a sophisticated soft drink, consumers want their choices to feel special. Venues that fail to acknowledge this shift risk alienating a growing customer base that expects more thoughtful choices. Water: The original alternative While the rise of alcohol-free beers, craft sodas and mocktails has been widely discussed, we shouldn’t overlook the original and healthiest alternative to alcohol: water. Long before the boom in no- and low-alcoholic alternatives, water was the go-to drink for those choosing not to consume alcohol. It remains the healthiest and most natural option on the shelf, free from sugar, artificial additives and calories. For centuries, water has been a staple in social and dining settings. Whether paired with a meal, used as a palate cleanser or simply enjoyed for its refreshing qualities, water plays a crucial role in hospitality. Unlike soft drinks or alcohol-free alternatives, spring water is a natural product – one that enhances rather than competes with the flavours of food and wine. Despite the shift in drinking habits and the health benefits of drinking water, hospitality businesses are still pouring thousands of pounds of potential profits down the drain every year by not offering their customers premium spring water.   Spring water has the potential to become a third major profit centre for venues, alongside food and alcohol. Yet, many businesses fail to actively offer it to customers, instead defaulting to tap water – a choice that, while convenient, can come with hidden costs and even detract from the overall dining experience.   In contrast, premium bottled water offers consistency in taste, quality and presentation – factors that can significantly enhance the customer’s dining experience.   New research has found that the hospitality sector is behind the curve when it comes to delivering on the growing demand for alcohol-free options. While data has shown alcohol-free options are available in the on-trade, their visibility on both the menus and the bar wasn't strong. These options need to be visible – ideally they should be listed on menus and beverage lists. In terms of water, servers should also be given customers the courtesy of being able to choose between still, sparkling or tap. Beyond taste and experience, sustainability is a major driver in the changing drinks landscape. Today’s consumers are more conscious of their environmental footprint and are making choices based on ethical considerations. This extends to what they drink – whether it’s choosing beverages with recyclable packaging, opting for locally sourced products or supporting brands that actively invest in green initiatives.   The hospitality industry is also recognising this shift. Many venues are actively seeking to reduce their environmental impact by replacing single-use plastic and partnering with suppliers that prioritise sustainability. The future of hospitality As we move further into 2025, one thing is clear: the future of hospitality isn’t just about alcohol – it’s about quality, experience and choice.   Hospitality venues that embrace this shift will stand out in an increasingly competitive market. By offering a well-curated selection of premium no- and low-alcoholic options – including high-quality hydration choices – they will appeal to a broader audience and create a more inclusive experience for all customers.   The evolution of social drinking is already underway, and the demand for premium soft drinks and hydration options will only continue to grow. The venues that recognise this, adapt their menus and provide the same level of thought and care to non-alcoholic choices as they do to alcoholic ones will be the ones that thrive in the years to come.   For those in the hospitality industry, the message is simple: drinks trends are changing and now is the time to adapt. Whether through offering a sophisticated alcohol-free cocktail menu, stocking high-quality spring water or prioritising sustainable choices, the key to success lies in meeting evolving consumer expectations and delivering exceptional experiences for all.

US snack brand Utz has introduced a sour cream and onion flavour to its Mixed Minis Pretzel range, expanding the line that launched in February 2024. The new variant is inspired by the brand’s best-selling flavoured potato chip and combines tangy sour cream with bold onion seasoning on bite-sized pretzels. Sour Cream & Onion Mixed Minis feature the same three shapes as the existing range: Twists, Rings and Waffles. The new flavour joins Garlic Butter and Mike’s Hot Honey , which were part of the original launch. Stacey Schultz, senior vice president of marketing at Utz Quality Foods, a subsidiary of Utz Brands, said: “At Utz, we are always looking for ways to bring bold flavors to snack lovers. By bringing one of our most beloved potato chip flavors into our Mixed Minis Pretzel line, we’re giving fans a whole new way to enjoy that irresistible taste and crunch they love.” In addition to the new flavour, Utz has introduced a 16-ounce size of its Mini Twists Pretzels. The company states that its pretzels are crafted to deliver 'the right amount of crunch', whether eaten alone or paired with dips. Utz products are available at leading retailers nationwide and online via the brand's website.

Dubai speciality coffee provider, ROR Coffee Solutions, has secured an AED 30 million (approx. $8.2 million) investment to fuel its expansion and innovation plans over the next five years. The funding will support the company’s growth across the MENA region and Europe, focusing on sustainability, ethical sourcing and advanced technology. The investment will enhance ROR’s infrastructure, including roasting technology and production facilities. It aims to improve efficiency, consistency and accessibility of premium speciality coffee for businesses and consumers. ROR’s expansion strategy targets Saudi Arabia and key European countries, with plans to diversify into corporate coffee solutions, retail offerings and event experiences. Sustainability remains a core focus, with initiatives such as eco-friendly packaging, waste reduction and electric delivery fleets to reduce carbon emissions. ROR is also strengthening its direct trade partnerships with coffee farms to promote sustainable farming practices. The company aims to achieve carbon-neutral operations and has launched a coffee packaging recycling programme. In addition to infrastructure, the investment will expand ROR’s workforce, creating opportunities in operations, sales, and training. The company plans to introduce international barista certification programmes and career development initiatives to attract top talent. Aaron Marshall, general manager of ROR Coffee Solutions, emphasised: “This marks a defining moment for ROR Coffee Solutions and the future of specialty coffee in the region. Our goal extends beyond delivering exceptional coffee – we are creating an ecosystem where innovation, sustainability, and craftsmanship thrive." "By expanding into new markets, integrating advanced roasting technology and reinforcing ethical sourcing practices, we are not just elevating coffee quality but empowering businesses and professionals to grow alongside us. This is more than expansion, it’s about reshaping how coffee is sourced, brewed, and experienced.” Top image: © ROR Coffee Solutions

Lost Sheep Coffee has added an iced caramel latte to its ready-to-drink (RTD) canned coffee range. The new product joins the brand’s existing iced latte and iced mocha offerings. The iced caramel latte is made with Lost Sheep’s Get To The Hopper blend, which is a mix of Colombian and Brazilian Arabica coffee beans. It contains skimmed milk and has fewer than 80 calories per can. Stuart Wilson, founder of Lost Sheep Coffee, said: “We are excited about the new addition to our iced coffee line-up, which is completely unique in the RTD coffee market right now." “We’re bringing a speciality coffee experience to a new generation of coffee lovers with a convenient product that is unrivalled in terms of quality and traceability. Many mainstream RTD Coffee brands use commercial quality coffee (with most using instant) which isn’t hitting the mark for the new, quality-led consumer who expects coffee shop quality." “Our cans use speciality grade coffee beans, which are traceable from origin and freshly ground and brewed into our cans. They are the only RTD coffee cans on the market to offer 100% coffee traceability from origin to can. There is simply no other brand that can match us in terms of coffee quality and traceability." “We’re cost comparative to the mainstream brands too, bringing speciality coffee to consumers who may not have had access to it before. It’s a game changer.” The iced caramel latte will be available from March 2025 via Lost Sheep Coffee’s website, as well as stockists including Cotswold Fayre, Chapple and Jenkins, and Lansdell Soft Drinks.

With a focus on innovation and sustainability, Blupura is excited to introduce several new products that continue our legacy of quality and reliability. And what better stage than Aquatech? One of our standout innovations is T-Flow, our brand-new mechanical tap tailored for the hospitality industry. With its modern minimalistic design, T-Flow features an internal water re-circulation system that maintains cool temperatures up to the dispensing point, an integrated flow reducer and a self-closing spring mechanism. Manufactured from AISI 304 steel with a durable dual powder coating, this tap is available in matte black, white and bronze finishes and comes in configurations with two or three dispensing outlets. The sustainable packaging further reinforces its 'Made in Italy' credentials. Our commitment to performance and versatility is also reflected in our Rebel water cooler series, now enhanced with a new variant, the Rebel 60. Boasting a cooling capacity of 60 l/h, it still offers versatile internal space for either a filter with a CO₂ cylinder or dual filters for hot and cold water. Ideal for bars, hotels and restaurants, it meets the rigorous demands of dynamic service environments. Expanding our advanced filtration offerings, we are also launching two new reverse osmosis solutions – the Piccola Osmo 15 Fizz and Blusoda Box Osmo 30 Fizz. These systems provide integrated, direct osmosis without intermediate storage, ensuring a continuous flow of water with consistent high quality and purity, all while being flexible in installation. With a countertop and an undercounter solution, these systems provide pure water for domestic and small office settings particularly careful about emerging contaminants. Looking ahead, we are also excited to preview two game-changing innovations in our product portfolio, forecasted to be launched soon: the Blutron Hero and the Rebel Plus. The Blutron Hero represents the next evolution in ultra-filtration, incorporating a Blupura Carbon Block enriched with selective absorbent materials to reduce dirt and particles down to 0.2 microns. This advanced system effectively minimises chlorine, taste and odor while significantly reducing bacteria, microplastics, heavy metals and contaminants such as PFOA, PFOS and PFAS. Proudly Made in Italy, it sets a new standard for water purification. Meanwhile, the Rebel Plus is positioned to redefine user interaction with water dispensers, thanks to its enhanced user experience and a two-inch digital display that also optimises remote maintenance. Both products are a preview of upcoming launches, showcasing Blupura’s continuous drive for excellence and innovation. Blupura remains dedicated to pioneering the future of water technology, where innovation and tradition unite to create sustainable, high-quality solutions for professionals and consumers alike. Visit Blupura at Aquatech, stand 05-308. Find out more here .

Sodexo Campus is rolling out a new resident dining experience, One & All, across university dining halls in the US. The initiative aims to enhance student engagement by creating a more inclusive and interactive dining experience. According to Sodexo’s latest Student Lifestyle Study, 87% of students see on-campus dining as the primary way to connect and build community. In response, One & All will introduce fresh, chef-prepared meals, customisable menu options and modern dining spaces designed to accommodate solo dining, casual meetups and larger social gatherings. The transition begins this month at universities including Lee University (Tennessee), Curry College (Massachusetts), the University of Northern Colorado and New Mexico State University. More than 50 dining halls are expected to adopt the programme by autumn 2025, with 150 planned by autumn 2026. The initiative will also incorporate interactive elements such as chef demonstrations in partnership with the James Beard Foundation, themed dining events and student-led initiatives. Drew Nannis, chief marketing officer of Sodexo Campus, said: “Dining is not just about nourishment—it’s where conversations spark, communities form and lifelong memories are created. Our teams on campus are in a unique position to drive that engagement. With One & All, we combine a wide variety of food choices with customization in the dining environment to deliver a welcome and comfortable community experience. We bring together chefs who create fresh, flavorful meals every day, and spaces where there is something for all to create a genuine sense of belonging.” Sodexo Campus, which operates on over 400 college campuses in the US, has recently introduced other community-focused dining concepts, including Food Hive, a convenience store model supporting local and minority-owned businesses .

Rodney Sacks, co-chief executive officer and chairman of Monster Beverage, has formally submitted his resignation, effective June 12 2025, as part of a planned retirement strategy. This transition comes at a time when the food and beverage manufacturing landscape is increasingly influenced by innovations in cellular agriculture and sustainability. Sacks, aged 75, notified the company’s board on March 10 2025, detailing his intention to step down from his dual roles. Following his departure, Hilton H Schlosberg will assume the position of sole CEO starting June 13 2025. This leadership change is particularly noteworthy as Monster Beverage continues to navigate a rapidly evolving market characterised by growing consumer interest in sustainable and alternative food sources. According to a regulatory filing with the US Securities and Exchange Commission, Sacks will remain actively involved with the company beyond his official resignation, continuing as chairman of the board and maintaining a strategic role in marketing, innovation and litigation efforts until his retirement as an employee on December 31 2026. The transition agreement stipulates an annual salary of $900,000 starting July 1 2025, along with performance-based incentives and benefits. Sacks’ ongoing involvement is indicative of Monster Beverage's commitment to ensuring a seamless transition in leadership, particularly as the company faces challenges and opportunities presented by emerging trends in the beverage industry.