A key part of coffee production, roasting is the process by which green coffee beans are converted into the fragrant, crisp, dark brown format that most of us are familiar with. In this feature, Refreshment takes a look at the latest coffee roasting technologies, designed to help improve flavour and functionality both for operators in the hospitality sector and for coffee drinkers at home. Roasting is central to any coffee manufacturing operation, because it is this process that creates the physical bean properties that determine the flavour of the eventual beverage. Once roasted, the coffee beans are ready for grinding and brewing. According to market research agency Mintel, the main purchase drivers for coffee in 2024 remain taste and indulgence. “The goal for coffee brands is to combine both taste and indulgence with sustainable practices,” a recent report stated. The coffee shop and barista scene, as well as the at-home market, is seeing a new, growing preference for artisanal roasting and new freshness concepts. Consumers are becoming increasingly aware of the importance of roasting and its impact on the flavour of their beverage, making the type of roast and preparation method key factors in their choice. Instruments for success The aroma and flavour of coffee is developed as a result of chemical reactions brought by the roasting operation conditions. This means that the length of the roast and the temperature at which the beans are roasted are important factors in the coffee’s final taste, so ensuring they are accurately measured is key to roasting success. Jason Webb, managing director at digital thermometer manufacturer Electronic Temperature Instruments (ETI) told Refreshment: “Each blend of coffee produced has to be roasted to a very specific temperature to protect and bring out the flavour profile. These have to be carefully monitored to ensure a consistent and flavourful roast.” ETI’s temperature equipment, for example, allows staff to keep a close eye on each roasting machine, which can soar to temperatures above 200°C. Webb continued: “Similarly to searing a steak, the final phase after the high-heat cycle involves slowly roasting the beans at a low temperature to ensure it’s an even roast all the way through. Temperature is an essential part of coffee roasting and being able to carefully oversee each phase using thermometers and temperature probes means roasteries can ensure consistent flavours and precision control every time.” Kendricks Coffee Roasters, a Worthing, UK-based coffee roaster that uses ETI equipment, added: “From start to finish as a company, monitoring temperature is so critical. We follow strict guidelines and regulations around the processes we monitor, and record every batch we roast and produce. We want drinking our tea and coffee to be a pleasurable experience.” Smart technology Whether the aim is a large volume of coffee beans with a consistent flavour, or a small-scale, specialist batch, the practical skills and knowledge of the roaster are essential. However, in recent years there has been growing use of automation to streamline the process, with new technology providing tools to help roasters accurately predict roasting times and temperatures. Technology driven by artificial intelligence (AI) can help roasters to control the roast as it develops, enabling them to more accurately control the flavour profiles of the end product. For example, Cropster’s Roasting Intelligence software aims to make roasting ‘simple and easy’ by providing access to real-time data during the roasting process. This allows roasters to make precise, controlled adjustments to roasting variables. The user can create detailed reference roasts and profiles to control all the variables in their roast process. A highlight of the software is the ‘First Crack Prediction,’ which uses AI technology to highlight when the roaster can expect the ‘first crack’ to occur. In roasting terminology, ‘first crack’ is a cracking sound heard when the coffee beans have expanded and the moisture has begun to evaporate from the beans. The moisture forms steam pressure that forces the beans to crack open. This point is widely considered to have a significant impact on the development of aroma and flavour. While the financial investment in AI-powered roasting technology can be high, the cost can be offset by savings in other ways: for example, increased accuracy, less wastage and more effective time management. The rise of home roasting technology Today’s consumers are more aware than ever of the sustainability, transparency, locality and freshness of their coffee. The development of the speciality coffee industry and artisan roasting, alongside green beans becoming more readily available in affordable and smaller quantities, has led to a growing interest in consumers experimenting with flavours and freshness by roasting their own coffee beans at home. The freshness of the roast is a vital factor in the depth and complexity of the brewed coffee. Emily Jackson, manager at Ikawa Home, a manufacturer of home roasting systems, told Refreshment that more consumers are realising that roasting coffee at home is possible. “With consumers becoming more aware of the possibilities of coffee roasting, they are more attuned to flavours and how roasting coffee in a different way can eke out different flavours that may be to their preference,” Jackson explained. “With all of the lockdowns during the pandemic, the daily coffee drinkers began to have to prepare coffee themselves at home. Through necessity, these coffee drinkers began to seek out coffee gear and techniques that have suited them best – some consumers have pivoted to zero waste coffee products along with other more sustainable coffee solutions.” Ikawa says it aims to make “home coffee roasting commonplace by making it easy, enjoyable and accessible”. The Ikawa Home Roasting System allows roast recipes to be tailored to the consumer’s taste preferences with recommended recipes and a guided edit mode. The home roasting system uses convective heat transfer along with 100% digital read on temperature and feedback through custom firmware and a bluetooth connected app. “The consumers who are roasting at home are our target demographic for the IKAWA Home Roasting System,” Jackson added. “I would hope that the future of this emerging market is to open up the prospect of roasting coffee at home to a larger audience with greater accessibility and a wallet friendly price point.” Cormac Henry, principal global food and drink/ purchase intelligence analyst at Mintel, believes that technological innovation will be key to creating the perfect brew at home in five years and beyond. “Data-sharing technology between bean grinders and coffee machines holds the potential to allow consistently perfected brews at home,” he concluded. “Already used by foodservice providers in Germany, synced coffee equipment could reach consumers’ homes as the technology becomes more affordable.” A fresh perspective Based in Hawaii, Big Island Coffee Roasters places quality, sustainability and community at its core. Its local coffees are ripe harvested, handcrafted, milled in small batches and roasted-to-order. The independent roaster was also the proud winner of the Speciality Coffee Roaster category at the 2023 FoodBev World Coffee Innovation Awards. Here, Refreshment editor Bryony Andrews asks co-founder Kelleigh Stewart to share some of the knowledge and insight gained from 14 years of hard work. Why is using freshly roasted coffee important for achieving the best flavour and quality in a cup? Using freshly roasted coffee is critical for preserving the intricate flavours and aromas that create distinction between coffees. It can connect you to the practices of the farmer and the culture of coffee handling in a region. It’s also important because, well, stale coffee tastes awful and the flavours can only be masked with heaps of sugar and cream. Once you’re used to the flavours of freshly roasted coffees, the stale coffee will ruin your morning. Pro tip: just as butter can turn rancid when it’s on your counter for too long, the oils of coffee will also take on a stale, papery flavour over time when exposed to oxygen, light or moisture. The process is called oxidation. Darker roasts are prone to faster oxidation and staling because the oils are pushed outside of the cellular matrix of the coffee bean. In other words, darker roasts stale faster than medium and light roasts. What are today’s consumers seeking in terms of flavour, quality and experience from their coffee? They’re looking for coffees they can feel good about. They’re looking for coffees that they don’t have to drown in syrups and cream to make palatable. They’re excited about coffees with character that leave a clean, naturally sweet taste in their mouth, rather than over-roasted, bitter or ashy aftertastes. What are the advantages and disadvantages of large-scale commercial roasting compared to small-scale or artisan roasting? Today we primarily roast on a 75lb San Franciscan, which is considered moderately sized, but we also have a 25lb and 2lb. You can think of a small-scale roaster like a yacht and a large-scale roaster like a cruise-liner, in terms of stability and manoeuvrability. Smaller roasters have the flexibility to experiment with different roasting profiles and pull off tricky microlot roast profiles, which offers a more tailored and artisanal product. Large-scale roasters can achieve consistent roasting profiles across batches, reducing variability and ensuring a uniform product for customers. We tend to roast our high-end microlots, like Kona Geisha, on our smaller roasters, and our wholesale and café-focused Hawaiian blends, like Hawaiian Harmony, on our larger roaster for uniformity. Some consumers have started roasting their own coffee at home to experiment with flavours and freshness. What do you think is the future of this emerging market sector? Not necessarily new. Home roasters have been around for 30 years or more. The consumers that are roasting at home today are the same DIYers that are learning to make their own breads and beers and shopping at farmers markets. Is it cost-effective to offer a variety of different coffee blends? Blends aren’t always more cost-effective, but they do provide roasters with the flexibility to adjust the components when the season, supply and quality changes. It’s common for blends to start with a base, somewhat neutral, moderately-to-high quality coffee that originates from large, consistent farms. The second component might have denser flavours and contribute a syrupy body or mouthfeel. The third coffee serves as a highlight. It might be a natural process with strong fruit flavours or high, pleasant acidity. What sustainability accreditations best demonstrate a commitment to ethical sourcing? Although speciality coffee and direct trade lack a specific accreditation, we advocate and practice both over accreditations, since many have fallen short from their original intent. Speciality coffee takes a whole-systems approach to economic, environmental and agricultural wellbeing, because we as an industry have learned that sustainability is rarely black and white. The result is better care of our land, living wages for our workers and remarkable coffee experiences for coffee lovers. Although there is no specific certification for speciality coffee, a coffee must score at least 80 points in a cupping evaluation by a certified Q Grader and be free from defects like mould to qualify as speciality grade. In our experience within the local and global coffee community, farmers who want to achieve speciality-grade take better care of their land, have updated infrastructure and pay farm workers a premium to harvest or sort ripe coffee cherry. This holistic, relationship-based approach to producing and purchasing coffee ties premiums to quality, differentiation, innovation and sustainability. Great care is taken throughout the farm-to-cup process to create incredible coffee experiences – from terroir to variety and roasting expertise. How does the source of single-origin (SO) coffee influence its flavour, given the increasing demand for it? One of the reasons for farmers to grow and promote single origin coffees is to highlight nuance, terroir and flavour. So the importance of an SO in having a distinctive flavour can’t be overstated. SO coffees are sourced from a specific region, farm or even a single lot, meaning the terroir – climate, soil and altitude – shines through. In combination with specific processing methods, SO coffees are complex and nuanced compared to blends, which are developed for consistency. For example, an SO coffee from the Ka’u region in Hawaii might offer a profile with deep flavours of pineapple and jasmine, while one from the Kona region could present chocolate and stone fruit notes. By focusing on beans from a single origin, roasters can highlight the inherent qualities of that coffee without the influence of other beans. This purity allows coffee lovers to experience the essence of a particular region’s coffee, undiluted by other flavours. #Refreshmentmagazine

Water filtration systems are becoming increasingly popular worldwide, driven by growing health concerns about tap water quality and the environmental impact of bottled water. Pollution from agricultural, industrial and domestic sources continues to affect surface and groundwater, exacerbated by urbanisation’s detrimental effects on water quality. Consequently, there is a rising demand for water filters in both residential and professional settings. Refreshment sought insights from experts in the watercooler and water filtration market to understand the latest sector developments.   Filtration at home    Greater visibility of filtered water in professional and public settings has encouraged the adoption of home water filtration units, with consumers increasingly expecting filtered water as the norm.    According to Grand View Research, the penetration of water purification solutions in developed countries, such as the US and Canada, is relatively high. “Home water filtration is seen as a necessity, especially in metros and urban cities, due to the alarmingly high microbial and chemical contamination of the surface water sources,” a recent report stated. “Growing awareness among consumers about the ill effects of consuming contaminated water, along with the declining levels of potable water, has resulted in a significant shift in consumer preferences from conventional water purification methods such as boiling, addition of chlorines or iodine, to technology-based systems.”    Filtration systems commonly used in the residential sector include water filter pitchers, end-of-tap or faucet-mounted filters, faucet-integrated filters, on-counter filters and under-sink filters. With a wide range of products available, determining the unit that best suits consumers’ requirements is key, so water filter manufacturers must innovate to cater to evolving demands.    Patrick Aigeldinger, director of product management at ultra-violet (UV) disinfectant technology expert Crystal IS, has noticed a growth in consumer knowledge of home water filtration systems in recent years.    “As municipal systems age and more homes use well water, consumers are beginning to take more ownership of the water quality in their homes,” he said. “This is leading to a more educated consumer that cares about the performance and components of these residential systems."   He continued: “In areas with water scarcity or water conservation priorities, consumers are steering away from traditional reverse osmosis systems, where water use efficiency can be as low as 20-40%”.    Grace Chang, product manager at Caware Water Filter Solutions, also highlighted the effectiveness of their home filtration system as a key priority for consumers, who are anxious to ensure that contaminants will be comprehensively removed.    Chang also identifies cost and convenience as priorities for consumers in the market for a home water filtration system. “Easy installation, maintenance and filter replacement are crucial for consumer satisfaction,” she said, as well as “affordability, both of the purchase of the initial system and the ongoing maintenance costs”.     Debora Screpanti, marketing manager at Blupura, a manufacturer of eco-friendly watercoolers and dispensers, similarly believes that convenience and cost are key factors influencing consumer choice.    “For consumers, particularly those focused on home water filtration systems, ease-of-use, reliability and cost-effectiveness are paramount,” she told Refreshment . “All of our Blutron filters are proudly designed for easy installation and replacement; additionally, the Blutron Micro, Blutron Shield and Blutron Ionic models also come in a 7K litre filtering capacity, making them perfect for home use. These models provide an optimal balance between capacity and convenience, and despite their high quality, they are offered at a very competitive price point. This makes them an excellent choice for consumers looking for effective and affordable home water filtration solutions.”    Emma Redford, marketing director at H2O Direct, a water filtration provider for coffee, vending and Point-of-Use (POU) watercoolers, has observed sophisticated, whole-house water filtration systems becoming more popular with consumers.     “Residential water filtration systems are becoming more in-demand, with new builds especially having entire house systems installed,” she explained. “These systems are designed to enhance the quality of the water by removing contaminants, pollutants and impurities. Varying technologies combine capabilities of processes to remove bacteria, chemicals, sediment, viruses and more.”     Redford highlights the wide scope of these products, ranging from systems that will individually filter just one tap to advanced equipment that treats the property’s entire water system from the point-of-entry.    The bigger picture    Filtration systems that purify mains water are generally considered a more sustainable option than bottled water, both for home and for business use. However, parts and filters need to be regularly replaced to ensure effective filtration, and this can lead to a certain amount of waste. Consumers are likely to prioritise filtration systems that can boast sustainable manufacturing and recyclability of replaceable parts.    “Environmental sustainability is a key trend, with consumers and businesses alike increasingly seeking eco-friendly filtration solutions that minimise water wastage and reduce the use of single-use plastics,” H2O Direct’s Redford said. “Recyclability of products is now more important than ever, not only reducing waste, but also lowering the carbon footprint generated.”    “Consumers and businesses are increasingly conscious of environmental impact, leading to a push for eco-friendly filtration solutions that minimise waste and energy consumption with gravity flow green water filter solutions,” agreed Caware’s Chang.    Blupura’s Screpanti links the efficiency of their systems with overall sustainability goals. “Our commitment to combining top-tier performance with ecological responsibility ensures that our clients receive unparalleled water quality. Blupura is dedicated to advancing filtration technologies that combine multiple filtration methods into compact, efficient units. This innovative approach not only enhances the filtration process but also aligns with global sustainability goals by utilising energy-efficient processes and renewable materials,” she said. Blupura Blupura’s filters themselves prioritise a sustainable approach, using renewable materials and undergoing strict organoleptic and performance tests to ensure sustainability and efficiency.    Water refill stations play an important sustainability role, as H2O’s Redford recognised. “It can take up to 500 years for plastic to decompose, so for every bottle of water sold the impact on the environment is huge,” she said. “Water filters for these large stations are providing fresh clean drinking water for huge numbers of people, especially in areas where drinking water generally may be contaminated or unfit for general consumption. It is anticipated that the refill schemes will cut plastic bottle use by tens of millions each year.”    Health and safety    A rise in health-consciousness and an upsurge in the incidence of waterborne diseases have boosted demand for water purification systems. Consumers are also increasingly aware of the benefits of drinking filtered water that still retains its essential beneficial minerals, such as magnesium, calcium, iron and manganese.    “Increasing awareness about water contamination and its health impacts is driving demand for more effective filtration technologies,” Caware’s Chang maintained. “Stringent regulations regarding water quality and contaminants are pushing companies to innovate and comply with standards effectively.”    “Contamination in water sources is much reported in worldwide media,” H2O’s Redford noted, “and as a result, fighting this contamination by preventing microplastics and bacteria from entering drinking water sources is paramount. Water filter technology has evolved in recent years with new advances in purification, and far more advanced capabilities, twinned with awareness of consumer needs, has resulted in a sharp increase in the focus of water filtration.”    H2O Direct Aigeldinger, of Crystal IS, identified growing concern over PFAS (per- and poly-fluoroalkyl substances), a group of more than 15,000 man-made chemicals sometimes called ‘forever chemicals’ because they persist in the environment without degrading. PFAS have been linked to a number of health issues, including liver damage, cancer and reduced fertility.    “Removing PFAS from residential water systems continues to be the primary driver of trends in filtration technology,” he said. “We are also seeing the combination of UV and activated carbon continue to progress as customers look to differentiate their filtration systems with more traditional physical filtration. The addition of UV to existing carbon filtration is driving innovation in design and product offering across the consumer water treatment space.”    Professional requirements    Home water filtration systems are growing in popularity, but solutions for professional use have a different set of priorities.    Caware’s Grace Chang explained that “reliability and consistency” are of prime importance for filtration systems for professional use. “Continuous operation without downtime is essential to maintain smooth operations,” she said.    Business owners also have to consider cost-efficiency and profitability by “balancing initial investment costs with long-term savings and efficiency gains,” Chang noted. Also important are space and installation limitations. “Systems that are compact and easy to integrate into existing infrastructure are preferred.”    Blupura’s Blutron line, meanwhile, is adaptable for various domestic and commercial environments. Screpanti told Refreshment : “Blupura’s new filters… provide bespoke solutions that cater to the nuanced demands of both the domestic and professional sectors. It provides filtration solutions that maintain water’s natural pH, reduce hardness and prevent scale formation.”    The Blutron Action model specifically targets professional hospitality applications such as coffee machines and professional steam ovens. Its 4.4K filter “reduces temporary water hardness, chlorine and other impurities that can affect equipment performance and water taste”, according to Screpanti. Furthermore, an adjustable integrated bypass allows for customised water treatment – essential for achieving the ideal water composition for coffee brewing. Refreshment asked: "What is the most exciting area of development in water filtration currently?" Nanotechnology Emma Redford, H2O Direct: “Nanotechnology is leading the way forward in water filtration by using materials and a range of processes at the nanoscale, creating ultrafine filters. The capabilities of these filters are astonishing, as they can capture pollutants and particles at a molecular level, providing the ultimate in water filtration.”    Filters that target PFAS Grace Chang, Caware Water Filter Solutions: “Advanced filtration media: innovations in filtration media that specifically target and effectively capture total PFAS contaminants. Also compact designs, with manifold stages of modularised integration for a patented single module or stage design.”    UV with activated carbon Patrick Aigeldinger, Crystal IS: “The combination of UV technologies and activated carbon provides improved disinfection performance at a price point that consumers are willing to accept. The ability to improve water quality in these applications that couldn’t consider UV before is truly exciting for the future of drinking water quality.”   Versatility Debora Screpanti, Blupura: “The Blutron line is designed to ensure exceptional water quality under varying conditions. Featuring a range of filter cartridges, this line addresses multiple filtration needs. Each model is equipped with our Blupura Carbon Block technology, using finely extruded activated carbon enriched with silver ions for bacteriostatic properties, reducing chlorine, taste, odour and microbial contaminants. These cartridges are constructed with easy installation and replacement in mind, suitable for integration into compact water dispensers or standalone units.”    Artificial intelligence   Samantha Scoles, Brita Professional: “Over the next few years, I see AI, smart technology and the IoT having a greater impact. Coffee professionals love to experiment. I’m excited to see how they use these developing tools to try new recipes and ingredients. Precise filtration also means that even the smallest coffee shop can deliver consistent cup flavour, something that the larger chains do well, meaning it’s easier for smaller brands to develop a distinctive and reliable flavour that will have customers coming back for more.” #Refreshmentmagazine

Global growth is projected to expand at a moderate pace in 2025, according to the International Monetary and Financial Committee’s (IMFC) annual statement. However, rising economic policy uncertainty amid heightened geopolitical tensions have had a negative effect on household and business spending, with many still hesitant to consume and invest. Global headline inflation has continued to recede, alongside falling energy prices and the normalisation of supply conditions. “Looking ahead, we expect growth to strengthen over time,” stated the IMFC, “as rising real incomes support household consumption and the gradually fading effects of restrictive monetary policy should support consumption and investment”. While automatic beverage machines remain a core market segment within vending, food vending machines are increasingly driving momentum and potential for the future of the sector. Continuous innovation in vending technology in recent years has helped to raise the sector’s profile as a valid option for the retailing of chilled, hot or ambient snacks and meals, in both private and public settings. Furthermore, technological advancements have improved operational efficiency, with AI automation, the leveraging of real-time data and cashless payments all serving to enhance the user experience. According to market research company, Euromonitor, “interactive touchscreens and personalised features are part of the conjunction of the digital and physical realms, which enhances user experience and aligns with the evolution of consumer behaviour”. Refreshment speaks with David Irvine, communication and public affairs manager at the European Vending & Coffee Service Association (EVA), about what the industry can expect for vending in 2024 and beyond. “The key drivers in vending will be similar to the last few years, including premium coffee and the increased roll-out of unattended retail solutions by more operators. Premiumisation of the refrigerated vending segment is another new trend, with machines providing more and more fresh food – they are sometimes used as a replacement for a staffed canteen – as well as cooler drinks. “I see some interesting innovations becoming more popular, such as refrigerated, closed front machines with just a touchscreen to display the products. These types of machines are attractive, intriguing and intuitive for the consumer and can be quicker for quality fresh food than perhaps standing in a queue at the nearest sandwich shop. I think we will see more of these types of machines in 2025 in airports and other public locations. Continued focus on sustainability “In the EU, sustainability will be the continued and undoubted focus for the new Commission. Vending must understand its true environmental impact and then strive to make improvements. That is why the EVA is currently developing a Lifecycle Assessment methodology to help our members with these often complex calculations. “Competitiveness is also a key new EU Commission priority, which means keeping jobs and resources in Europe and ensuring European companies are innovating to maintain our position as a global leader. Smart technology “IoT and smart technologies have already changed vending. This is good for the machine operator, but also for the consumer, who wants ever more convenient and tailored products. It has also brought new players into the industry: some of these are investing in our sector for the first time and with a fresh look, so it is an exciting period. “However, while this is good for competition, and ultimately increases choice for operators, we have noticed that some players may not be fully up to speed with the regulatory requirements of placing equipment in the European market. It is, therefore, important for us as an industry association to ensure our members have the relevant guidance and interpretation, and to ensure that the regulatory authorities are doing their best to maintain an appropriate enforcement of legislation for all. “I see the main challenge in 2025 being the continued fight to increase consumption in the industry. Since the pandemic, vending purchases have decreased significantly and although they have been increasing year-on year since then, the new EVA market report shows consumption is still down 18% compared to pre-pandemic levels. The main cause, of course, being hybrid working. That being said, a very positive statistic from the latest market report is that industry revenue is now higher than pre-pandemic levels, which is a testament to the hard work and resilience of operators and OCS players.” David Llewellyn, chief executive at the Vending & Automated Retail Association (AVA), shares his insights on the challenges and opportunities ahead. “Technology is likely to be a key driver in the vending industry next year. Operators will see continuous growth in the use of telemetry, cashless systems and vending management software. These advancements will enhance efficiency and cost-control, ultimately leading to better customer service. By leveraging these technologies, vending operators can streamline their processes, reduce downtime and ensure machines are consistently stocked. Driven by data “Sustainability is another major catalyst for innovation in the vending sector. Everything is becoming increasingly data-driven – from stock and ordering to planning machine fill and routing operators. This data-centric approach helps to make operations more efficient, reduces waste product from over ordering, decreases the number of delivery journeys and ensures accurate routing and logistics. All these factors contribute to a reduced carbon footprint. “There is a growing demand for evidence of sustainability, whether through the energy efficiency of equipment or its longevity. The new ‘right to repair’ legislation currently being introduced in Europe has meant that vending clients and end users are more invested than ever in measuring their environmental impact. This emphasis on sustainability is also becoming a significant factor in tenders for new business, placing its importance even higher on the priorities list. Transformative technology “IoT and smart technologies will have a transformative impact on the vending industry over the next year. They will elevate the level of management across machines, sites and areas, improving operational logistics and cost-control. By integrating smart technology, operators can monitor and adjust their operations in real-time, offering a more responsive and efficient service to customers. Regulations will pose challenges “The biggest challenge is undoubtedly legislation. New regulations like the Extended Producer Responsibility in the UK will shift the costs of collection, recycling or reprocessing packaging to producers, manufacturers and distributors, escalating costs significantly – from £380 million to a projected £1.8 billion annually. The government has foolishly assumed these costs will simply be absorbed by the industry, but we all know this is not the case. These costs will likely be passed down through the supply chain to consumers, causing upset and dissatisfaction at a system that is needed to make better choices for the environment. “We are working with Defra on legislation to introduce a UK-wide Deposit Return Scheme for cans and PET bottles and a Cup Takeback proposal for vendors that sell single-use cups for beverages, putting the onus on them to give customers a place to return said cup for recycling, and to submit data on the volume of cups recycled. Systems like this already exist, having been rolled out at universities and public buildings in trials over the last few years, so 2025 may well see plans for a nationwide rollout.” Akos Petri, director of commercial consulting at Zenith Global, highlights three key market drivers in 2025: sustainability, retention and expansion. “The market will be largely shaped by sustainability efforts, particularly in the B2B sector, including Horeca (hotels, restaurants, catering). Companies will focus on reducing their carbon footprint, utilising eco-friendly materials and implementing energy efficient technologies. As customers and stakeholders increasingly demand transparency and environmental responsibility, corporate communications will need to highlight these green initiatives. “Retention strategies will be critical as companies look to consolidate their market position while expanding their customer base. This will involve innovative sales approaches, enhanced CRM systems, and a strong focus on service quality. “With the market leader Culligan continuing to consolidate and optimise post-merger operations, the anticipated lower inflationary environment may present expansion opportunities for existing players. Predictable pricing models, coupled with a strong sustainability message, will open doors for growth. In my view, companies need to rethink how they communicate with their customers. For example, selling water may not sound exciting, but offering to “upgrade your tap water” feels much more engaging. This type of reverse thinking is what the industry needs to drive bigger breakthroughs. The growth of IoT “Technology will significantly influence the water dispense market in the near future. We’ll see more smart water dispensers equipped with IoT technology, providing real-time monitoring of water quality and usage. This will enhance user experience, operational efficiency and cost-effectiveness. However, the adoption of IoT-enabled devices will also introduce challenges, particularly regarding cybersecurity, data management, and ongoing maintenance. Smaller players may struggle to keep pace with these advancements due to costs and technical complexity, so the rollout of these technologies may be slower compared to other industries. “In 2025, the bottled water dispense industry will continue to face sustainability challenges, especially regarding the carbon footprint of water delivery. Operators may also struggle with rising wages and difficulties in attracting and retaining qualified employees. Additionally, balancing price increases with customer expectations for affordability will be an ongoing challenge. In a highly competitive market, cost-sensitive customers may turn to cheaper alternatives, putting pressure on companies to innovate while keeping costs in check.” To access the full digital edition of Refreshment for free, please subscribe here . #Refreshmentmagazine #trends #2025

With evolving consumer needs and a growing demand for high-quality beverage machines, the rise of IoT in automatic dispensing has enhanced functionality and improved user experience. Refreshment spoke to several key players in the water dispensing and filtration sector to gather their thoughts on the future of IoT in the industry. For many, the emergence of IoT and AI represent a force for good – designed to improve efficiency and sustainability. Arguably one of the most important innovations in the sector in recent years, IoT has transformed the water dispensing and filtration landscape. Italian manufacturer of water dispensers Zerica was a pioneer in bringing IoT to the watercooler market, as managing director Antonio Zerilli told Refreshment. “We saw the potential to enhance not only the convenience of our products but also their efficiency, sustainability and the user experience. Our IoT-enabled watercoolers allow for remote monitoring, predictive maintenance and data driven insights into water usage, making them smarter, more reliable and environmentally conscious. It’s not just about dispensing water anymore – it’s about using technology to offer real solutions to everyday needs.” Enabling new ideas in water dispensing has been a positive change brought about by IoT, said Emma Redford, marketing director at H2O Direct, a water filtration provider for coffee, vending and point-of-use (POU) watercoolers. “IoT has enhanced water machine ranges to enable them to communicate with smart monitoring systems,” she explained. “This allows operators to remotely monitor factors like water flow, cups dispensed, CO2 consumption, filter status and more in order to accurately predict when maintenance will need to be carried out.” Sustainability Another positive effect of the advent of IoT in water dispensing is the potential for businesses to reduce their environmental footprint. Redford believes that “IoT will be even more essential in the future to make machines as ‘green’ as possible”. For example, she highlights the possibilities of monitoring usage to enable “power down times” to save power consumption when machines are not in use. Zerica’s Zerilli agreed, adding that: “We believe that IoT will enable more personalised and sustainable water solutions. Users will be able to track and optimise their water usage, while businesses will benefit from systems that reduce operational costs and environmental impact. The future of IoT in this space is about creating smarter, more efficient water dispensers that not only meet consumer needs but also contribute to global sustainability goals.” Harnessing 5G 5G technology is the successor to 4G, and with its higher bandwidth, it can deliver faster connectivity speeds and connect more devices. As 5G coverage expands, it is poised to open up new possibilities within IoT and machine-to-machine communication. According to Patrick Aigeldinger, director of product management at ultra-violet (UV) disinfectant technology expert Crystal IS, the roll-out of 5G is good news for the water filtration sector. “IoT can optimise energy consumption by adjusting cooling and heating based on usage patterns,” he explained. “For mobile treatment systems, this can optimise battery usage – and also allow the systems to take better advantage of periodic treatment techniques like solid state LEDs to reduce energy use.” Zerica’s Zerilli believes that the real advantage of 5G lies in its “low latency and reliability,” ensuring that data from IoT-enabled watercoolers is transmitted instantly and securely. “This can improve the responsiveness of our systems, particularly for remote monitoring and real-time adjustments,” he said. “Additionally, as 5G networks expand, the increased reliability and connectivity will help ensure that even in areas with less robust infrastructure, our devices can maintain stable and consistent communication. So while the data requirements are low, the improved network performance will still enhance the user experience and help future-proof our solutions.” H2O’s Redford added: “The growth of 5G technology will help manufacturers to connect their machines to better data transfer systems. “This is one of the issues throughout the industry for installing data transmission from customers’ premises around the UK.” However, she warned that some areas are still “in the dark” with 5G, meaning that using IoT monitoring can be challenging for customers and locations that do not have WIFI. AI integration Artificial intelligence (AI) and IoT, used together, can offer awareness and decision-making to further improve processes. “Combining IoT and AI has great potential in the water dispensing sector,” stated Zerica’s Zerilli. “IoT enables us to collect valuable data, while AI can analyse and learn from that data to drive smarter decisions. This combination opens up exciting possibilities to improve efficiency, sustainability and user experience.” It also allows for more advanced smart scheduling and optimised power usage, according to Crystal IS’s Aigeldinger. “Combining IoT and AI…can enable systems to significantly extend maintenance cycles by predicting maintenance requirements based on actual usage patterns,” he said. “This means that products can automatically enter power-saving modes during low-usage periods to extend total system life.” IoT for production In addition to service and maintenance applications, IoT has a place within product development. The use of digital twins, for example, involves a virtual model of a real-world object, system or process that can be used for simulation and testing. Zerica uses virtual models of its physical products to monitor performance, simulate various scenarios and make data-driven improvements. Zerilli told Refreshment that this approach enables the manufacturer to test new features, optimise performance and address potential issues before they arise. “In addition, we apply IoT to conduct precise, real-time control over our entire manufacturing process,” Zerilli continued. “By integrating IoT into production, we ensure that every step is closely monitored for quality, efficiency and accuracy.” Building the future IoT technology is already firmly embedded in the water dispense sector – and most industry players believe it is here to stay. “Real-time access to system data has become the expectation for consumers, as smartwatches and homes have become standard,” said Crystal IS’s Aigeldinger. “Having access to this data in their water treatment systems allows [users] to easily access data on component replacements or repairs needed to ensure the system is operating as needed.” Zerica’s Zerilli firmly believes IoT will be essential for water dispensing in the future. “As we look ahead, the demand for smarter, more efficient systems is only growing,” he pointed out. “IoT enables real-time data collection and insights that weren’t possible before, allowing us to manage resources more responsibly and improve user experience.” “As IoT technology continues to evolve, we expect to see even more intelligent, connected systems that go beyond simple water dispensing. The focus will shift towards greater automation, predictive maintenance and real-time monitoring of water quality and consumption patterns, all driven by data from IoT devices.” H2O Direct’s Redford highlighted “high-volume, outside-type” fountain and bottle refill stations as probable future beneficiaries of IoT. “These units will require increasing data monitoring in the field,” she said. “This will enhance the way water dispensing works for the general public in the future.” The benefits of IoT are manifold, encompassing convenience, performance, cost-efficiency and sustainability. Looking ahead, it’s clear that IoT will not just be an optional feature, but will become the standard for the water dispense industry. #Refreshmentmagazine

Flipz, known for its chocolate-covered pretzels, has launched a new limited edition flavour, Blueberry Donut, available exclusively at 7-Eleven stores nationwide in the US. This product aims to capture consumer interest during the winter season, particularly around the time often referred to as 'Blue Monday,' which is typically associated with post-holiday blues. The Blueberry Donut-flavoured pretzels combine the familiar taste of fried dough and sweet blueberries with the brand's signature salty and crunchy pretzel base. This flavour addition reflects a growing trend in the snack industry, where manufacturers are increasingly experimenting with unique flavor profiles to attract consumers looking for novel snacking experiences. Flipz has previously introduced a variety of flavours, including seasonal offerings such as Churros and Strawberry Shortcake, as well as more recent flavours like Snickerdoodle and Peppermint Hot Cocoa. The new Blueberry Donut pretzels are positioned as a versatile snack option suitable for various occasions, from game days to movie nights. This strategic marketing approach not only broadens the product's appeal but also aligns with current consumer trends favoring convenience and indulgence.

World Coffee Research (WCR) has announced a renewed $10 million commitment from the global coffee industry to strengthen its coffee breeding and seed programmes. With over 190 member companies across 29 countries, WCR is calling on governments to collaborate with the industry to invest in agricultural R&D for coffee. These efforts aim to improve productivity, support farmers, reduce the environmental impact of coffee agriculture and ensure continued consumer choice. According to the company, coffee commodity prices are at nearly 50-year highs due to production challenges, underscoring the urgent need for new technologies and innovations to help farmers address issues like extreme weather, pests and disease. Stable coffee supplies rely on the success of farmers around the world, yet many lack access to improved plant varieties. WCR estimates a significant annual funding gap – $452 million – in coffee agricultural R&D. The coffee industry is working to close this gap. Through multi-year commitments, WCR’s member companies have established two global coffee breeding networks for arabica and robusta. These networks involve collaboration from 11 producing countries, which together account for 43% of the world’s coffee. By 2030, they aim to deliver 100 improved arabica varieties, with robusta varieties to follow. Matt Saurage, chairman of Community Coffee, said: “As a family-owned American company for over 105 years, Community Coffee understands the critical importance of investing in agricultural innovation to protect the future of our business, advance prosperity for farmers and deliver sustainability and quality for our customers. Our company and our 200+ fellow WCR member companies are proud to be investing in the future of coffee.” Coffee companies are urging governments to partner with the industry to co-invest in agricultural R&D and coffee seed systems. Access to better plant varieties is essential for fostering innovation and supporting resilient coffee farming. Monique Oxender, chief corporate affairs officer at Keurig Dr Pepper and member of the board of directors of WCR, highlighted: “For decades we have invested in pre-competitive research and development so that coffee farmers can be resilient to the challenges of climate change. There is still more to be done, and public-private partnership can help to close coffee’s long-standing innovation investment gap, bring new solutions to scale and protect millions of livelihoods.” William Murray, president and CEO of the National Coffee Association (NCA), said: “NCA and WCR have long partnered to champion investments in agricultural research and innovation as a high priority in securing sustainable supplies of America’s favorite beverage. There is no coffee without thriving coffee farmers and healthy coffee plants, so investments like these are critical for the 63% of American adults who enjoy coffee every day and for the 2.2 million US jobs created by the coffee sector.”

Pepsi is launching a new permanent flavour, Wild Cherry & Cream, which will be available nationwide this month. Available in both original and zero sugar formats, the new flavour combines the bold, citrus-forward taste of Pepsi with a smooth blend of sweet wild cherry and creamy vanilla. With cherry named a top trend for Gen Z and millennials, Pepsi Wild Cherry & Cream offers an indulgent twist on the classic drink. The new drink offers an initial burst of sweet cherry, followed by a creamy vanilla finish, providing a satisfying and silky mouthfeel. Jenny Danzi, head of marketing at Pepsi, said: "Building on the enduring success of Pepsi Wild Cherry, we're excited to unveil Pepsi Wild Cherry & Cream. Pepsi Wild Cherry...[has] seen [an] 8% growth year over year on the product, so we knew we had an opportunity to deliver something special this year that consumers will love." "This permanent addition to our portfolio boasts a unique profile that's both indulgent and refreshing. With 2025 trends bubbling up on all things cherry, we're confident Pepsi Wild Cherry & Cream will be a serious hit with fans this year." Starting the week of 20 January, the new flavour will be permanently available in 12oz cans at retail locations nationwide. Additionally, for a limited time, it will be offered in 20oz bottles. Top image: © Pepsi

La Colombe has expanded its Draft Latte portfolio with the launch of a new limited-edition flavour: Strawberry mocha. Inspired by the success of the seasonal Strawberry Draft Latte served in La Colombe cafés, the strawberry mocha RTD combines natural strawberry flavouring with real cocoa, offering a subtly sweet and indulgent coffee experience. The new product is said to contain 50% less sugar than the average ready-to-drink flavoured coffee and is a good source of fibre. Kathryn O'Connor, chief marketing officer at La Colombe, said: "From the daily connections we witness in our cafés to countless wedding invites we have received over the years from couples who found love at La Colombe, we've seen first-hand coffee's unique power to bring people together. Our craft goes beyond brewing; it's about fostering connections, and we're excited to bring coffee lovers together in our cafes." Chobani + La Colombe's chief innovation officer, Niel Sandfort, added: "Our seasonal Draft Latte drinks are always a hit and a great way to introduce new consumers to La Colombe. Limited-edition flavours tend to be most popular in fall and winter where flavour profiles are more defined, yet this is not exactly the peak of cold coffee season." "We're excited to lead the way in Spring seasonal flavors by bringing strawberry mocha, an innovative, first-of-its-kind flavour, to consumers who want to enjoy an indulgent treat with less sugar. It tastes like a ripe strawberry dipped in chocolate." La Colombe Draft Latte Strawberry Mocha cans are available at major US retailers until 15 April and can be purchased online.

The Cerrado Coffee Growers Cooperative (Expocacer) has introduced its own international protocol, ECO, providing coffee producers with a self-verification system for sustainable ESG practices. This initiative ensures that coffee production adheres to the rigorous standards demanded by national and international markets. Granted by the Global Coffee Platform, the ECO protocol aligns with the Coffee Sustainability Reference Code, offering a robust second-party guarantee of compliance. Farlla Gomes, technical and sustainability manager at Expocacer, said: “This is a major milestone for us. This increases the transparency and credibility of our processes. For our members, it means greater access to demanding markets that value sustainable practices. Our sustainability department will support farmers through training and resources to help them adopt and verify these practices, strengthening our entire supply chain." The ECO certification involves internal audits by Expocacer’s sustainability department, as well as second-party audits. The programme operates on a three-year cycle, focusing on strategic planning and gradual implementation of best practices. It is inclusive, supporting small, medium and large-scale producers, ensuring all farmers have access to tools for producing high-quality coffee. Jorge Luiz de Carvalho Leite, certification and sustainability agent at Expocacer, stated: “The ECO protocol highlights the best practices and progress in sustainable farming among producers in the Cerrado Mineiro region, focusing on continuous improvement and trust through second-party audits. With this self-designed protocol, we ensure that our members and the cooperative promote innovative coffee farming, creating positive impact and delivering tangible results." Expocacer highlighted: "These and other practices promoted by the cooperative not only add value to the coffee but also ensure that coffee production in the Cerrado Mineiro region meets the standards of the most demanding global markets. Through its Technical and Sustainability Department, Expocacer already covers over 15,000 hectares of regenerative certified farms." The ECO protocol was developed in collaboration with Agrocert LTDA, a certification company with over 20 years of experience, and aligns with GCP guidelines. It connects Expocacer to a global network of more than 150 organisations across ten coffee-producing countries. With this protocol, Expocacer gains the autonomy to verify its members’ adherence to international standards, underscoring its commitment to transparency, innovation and social responsibility. Simão Pedro de Lima, executive president of Expocacer, added: “This is another important step in our journey toward transparency and responsibility across the entire production chain. At Expocacer, ESG is not just a project – it’s a principle embedded in our cooperative DNA. We work to integrate actions that respect the environment, promote community wellbeing and ensure ethical governance with radical transparency. This protocol reflects our commitment to real sustainability, demonstrating that we are building a fairer and more equitable future."

Premium organic tea brand, Pukka Herbs. has introduced five new blends for 2025, enhancing popular flavours to create more 'satisfying and wellness-packed' tea experiences. As part of Lipton Teas & Infusions’ ongoing investment to position Pukka as a premium herbal tea brand globally, expert master herbalists have refined recipes to optimise flavour profiles and health benefits, while sourcing high-grade organic ingredients: The Night Time Berry blend now features increased hibiscus and blackcurrant, with added blackberry and rooibos. This combination delivers a rich berry flavour with calming floral notes. Meanwhile, the Lemon, Ginger & a touch of Manuka Honey blend has been refined for a more satisfying sensory experience. With a 50:50 ginger cut and 26% lemongrass for added depth, the new recipe increases lemon peel content while reducing liquorice, creating a balanced blend of spicy, citrusy and sweet notes. This results in a harmonious, warming tea that soothes the senses. Continuing the theme of warming and soothing blends, Three Ginger enhances the fiery flavour of ginger with a higher percentage, paired with warming galangal and gut-friendly turmeric. Together, these ingredients 'naturally energise and soothe the body,' said Pukka. For a fresh start to the day, Morning Berry combines sweet blackcurrant, blackberries and refreshing hibiscus with rooibos and rosemary. Packed with flavonoids, this caffeine-free infusion offers powerful antioxidant and anti-inflammatory benefits. Finally, Three Mint offers a refreshing and cooling experience, featuring double the fieldmint content for a more invigorating menthol burst. With a blend of peppermint, spearmint and fieldmint, this infusion soothes digestion. Additionally, the company said that two existing blends have been rebranded to better reflect their composition and purpose. Turmeric Active will become Turmeric, Ginger & Orange, while Feel New is is now rebranded as After Dinner. These changes highlight key ingredients, making it easier for customers to choose the perfect blend for their daily routines. Marion Mackonochie, herbal science manager at Pukka Herbs, said: “These new blends represent our ongoing commitment to combining traditional herbal wisdom with modern nutritional science to improve diets and wellbeing. Our dedicated research into the therapeutic properties of culinary herbs and spices continues to inform how we can best support our customers' wellbeing through delicious, functional herbal blends in a moment-appropriate cup of tea that customers have come to expect from Pukka.” The improved blends will gradually be available at retailers starting this month.

Britvic is investing £1.15 million in its Rugby, Warwickshire, factory to reduce carbon emissions and save energy. Supported by a £305,000 grant from the government’s Industrial Energy Transformation Fund, the project will upgrade the factory’s centralised chilling system with more efficient cooling towers. The new cooling towers will reduce electricity consumption on the chiller units, cutting up to 650 tonnes of carbon dioxide equivalent emissions annually. The cost savings from the upgrade are expected to cover the investment within four years. The enhanced chilling system will also improve 'reliability and efficiency', particularly during peak summer months, ensuring uninterrupted production of popular brands like Robinsons, Tango and Pepsi Max. The system removes heat from pasteurised drinks and products like Pepsi Max before carbonisation, preventing foaming and waste. Paul Graham, managing director for Britvic's Great Britain, said: “Britvic is proud to be at the forefront of our industry when it comes to sustainable manufacturing practices. This project is an important step forward in our carbon reduction efforts as well as improving the efficiency of our operations." “Supported by the government's Industrial Energy Transformation Fund, this initiative not only signifies our dedication to environmental stewardship but also showcases Britvic’s commitment to our Healthier People, Healthier Planet sustainability goals.” The project, which began in November 2024, is set to be completed by next month.

Starbucks has made several new additions to its range of chilled RTD coffee products in the UK, including two new plant-based varieties. The Oat Based Cappuccino and Oat Based Caramel Macchiato are joining Starbucks’ on-the-go Chilled Classics range, aiming to meet demand for dairy-free alternatives that fit seamlessly into consumers’ daily routines. In a press release, the company said its innovation team have worked hard to experiment with plant-based recipes that deliver the same taste as its core dairy range. Charlotte Oldham, marketing director for EMEA at Starbucks, commented: “Expanding the choices we offer to our consumers no matter their flavour preferences or lifestyles, is a testament to Starbucks’ pioneering efforts to continually innovate our product offering without ever compromising on taste.” The company has also debuted two limited-edition offerings. The Starbucks Frappuccino Sip On Sunshine chilled coffee aims to capture ‘feel good vibes in a bottle,’ with flavours of toffee and honey designed to ‘conjure the feeling of sunshine’. Its packaging features bold, vibrant colours and illustrations of the sun and bumblebees. Oldham describes the limited-edition drink as a “chilled coffee treat with a fun and playful concept to provide consumers with a delicious moment of positivity”. Additionally, a limited-edition Starbucks Blissful Retreat product joins the Chilled Classics line-up to ‘provide a tranquil moment’ for coffee lovers. It is crafted with espresso, milk, mocha flavour and hints of sea salt, adorned with packaging that features a ‘calming’ blue waves and tropical paradise-themed design. All of the new products are rolling out at grocery and convenience stores nationwide this month (January 2025). #Starbucks #UK