We are thrilled to announce our panel of judges for the first World Catering Technology Awards, celebrating the brilliance and innovation within the catering industry. The World Catering Technology Awards aims to honour companies and individuals who have successfully integrated innovative technology into catering practices to provide exceptional service and elevate the industry standard. After careful consideration and review of numerous highly qualified professionals, we are proud to introduce our esteemed judging panel: Peter Petroulas Inventor, founder and CEO, WizButler Peter Petroulas, as the inventor, founder and CEO of WizButler, has been spearheading a technological revolution, redefining the way restaurants can be more responsive to customer personalisation requirements, while at the same time adding online greater revenue opportunities and cost reductions for the restaurant owner through completely autonomous restaurant systems, such that WizButler and its patented technology stands as the pinnacle of restaurant booking, ordering and POS systems. Peter’s journey to becoming a hospitality tech visionary started with a strong academic foundation, CEO and C suite appointments in aviation, travel and restaurants. Peter’s journey also included creating, owning, and operating his own drink, dine and entertainment precinct called ‘GPO Grand’ in Sydney’s CBD. GPO Grand comprised 15 completely different venues, including fine dining restaurants, casual dining restaurants, cafes, bars, functions and cabaret shows as a testament to his versatility. Jo Farish Event manager, Montgomery Events The catering industry is in the midst of an exciting technological transformation. Major leaps forward are happening everywhere we look, from the streamlining of the customer experience to accurately tracking food waste and quantifying sustainability initiatives. Whether it’s front-of-house innovations enabling hospitality teams to enhance their customer service or back-of-house tech providing chefs with more information, insights and support, the industry is changing fast, and catering businesses are leading the way. Innovation in hospitality tech is happening at such a rate it can even prove challenging for owners and operators to pinpoint the very best of the best in a crowded and competitive market. Hotel, Restaurant & Catering (HRC) is delighted to be partnering with FoodBev to launch the World Catering Technology Awards and shine a light on the suppliers blazing a trail in the industry and providing a quality product that enables catering and hospitality businesses to elevate their day-to-day operations. The award categories reflect several of the most exciting and important trends in the hospitality sector, with accolades available for AI innovation, takeaway packaging innovation, best waste/stock technology, best sustainability initiative and much more. Hospitality will also be a people business, and these technological innovations make sure that catering teams are doing what they do best: producing great food and providing an outstanding level of service. Entering the World Catering Technology Awards isn’t just about being recognised, it reflects the commitment to excellence, innovation and customer experience that we see throughout the industry and always well represented at HRC. I’m delighted to be a judge for the inaugural edition of the awards and can’t wait to check out the entries and the innovative approaches by tech suppliers in the UK and around the world! Rafaela Sousa News reporter, FoodBev Media Rafaela is the news reporter at FoodBev Media, a platform dedicated to the dissemination of food and beverage industry news. The catering industry is a vital part of the food and beverage sector, covering a range of services from technologies to specialised culinary experiences. It focuses on delivering not just food but memorable experiences, adapting to changing trends and preferences. Technology has become integral, streamlining operations and enhancing customer experiences. I look forward to being the judge of the World Catering Technology Awards! Christopher Munz Vice president of growth, Voosh | Hospitality technology consultant With over two decades of experience, Chris is a seasoned hospitality technologist specialising in leading go-to-market strategies for startups. His extensive expertise encompasses various aspects of hospitality technology, including e-commerce, IoT and digital marketing. Presently, he is dedicated to assisting hospitality brands in harnessing the power of AI to enhance guest experiences. Beyond his professional pursuits, Chris is an enthusiastic outdoorsman and sports lover, actively involved in coaching lacrosse and skiing. Chris and his family reside in North Yarmouth, Maine. Chris Cowls MBE CEO, Eproductive After decades working in hospitality, I believe that catering businesses are some of the most complex and challenging to run effectively. The juxtaposition of food production within a service environment means that the disciplines and technologies required are very wide-ranging. The areas where catering technology is trending now include driving increased automation, personalisation, speed and sustainability. The harvesting of data, and the insight that comes from it, is also a key factor. I think that what comes next is more of the same plus the increasing use of AI in a wide range of areas from menu adoption to stock and waste management. The service norm for most businesses will be automated / technology-led with staff freed up to be more creative and interactive with customers – who will pay a premium for the privilege. There will be increasing differentiation through novel experiences, with either standalone catering or its inclusion in new, unusual host environments. For most of my career I have been a provider of – or customer for – technology innovation. I’ve learnt a few lessons about how to make it work in our sector. A successful technological solution has to: Have the potential for rapid take-up, which can be implemented quickly and easily – operators will tell you soon enough if it won’t work practically for them. Give rapid return on investment for the operator as well as being commercially viable for the innovator. Be robust enough and have ongoing development and support that will differentiate it from the inevitable competition. Above all, it has to be scalable – and if there is one thing that the catering sector has, it’s lots of outlets! As a judge, I will be looking for new catering technology that meets these criteria. The judges will have the critical task of evaluating entries from the global selection of innovation across the catering industry, from innovative POS/payment systems to state-of-the-art delivery robotics, the very best in the technology within the catering industry. The panel has been carefully chosen for their breadth and depth of experience, knowledge, and insights into the relationship between technology and catering. We are extremely thankful for our panel’s commitment and contribution. As the judging process gets underway in just under a month, make sure to keep an eye out for updates as we announce the results. The competition is sure to be intense with the high calibre of industry experts on our panel. Let the anticipation build as we count down to the big event. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. Stay tuned and get excited for the World Catering Technology Awards 2024, entries close on 23 February 2024.

SodaStream has added a Mtn Dew flavour to its drink mix portfolio. The Mtn Dew drink mix is available in regular, diet and zero sugar varieties. It joins the company’s existing line-up, which includes: Pepsi, 7Up, Ginger Ale, Diet Tonic and more. Mark Fenton, chief business officer at SodaStream US, said: “In response to the overwhelming demand, we are thrilled to bring the exhilarating taste of Mtn Dew to SodaStream”. “We strive to offer our consumers an array of flavours to meet any and all taste preferences, and with this addition to our lineup, we can proudly cater to those who seek the bold one-of-a-kind refreshing citrus taste of Mtn Dew.” The new drink mix is priced at $6.99 each, with a single bottle making the equivalent of about 24-12 fl oz cans.

Under its #Nescafé brand, #Nestlé has expanded its portfolio with the launch of Nescafé Gold Dessert Edition, an indulgent coffee collection inspired by popular desserts. The new range – in flavours chocolate caramel brownie mocha and sticky toffee pudding latte – comes in sachet format, which is “convenient and easy for preparation”. The sachets are non-HFSS and contain around 80 calories per mug, providing a frothy dessert-inspired treat with a caffeine boost. Mia Beverley, Nescafé Gold frothy coffee brand manager, said: “We are really excited to launch our new Nescafé Gold Dessert Editions range. Dessert Editions offers our consumers the perfect treat to elevate their coffee break or satisfy those afternoon or post-dinner me-moments. We have two delicious and indulgent flavours to choose from, a rich Chocolate Caramel Brownie Mocha and an iconic Sticky Toffee Pudding Latte, so you can now have your cake, by drinking it too!” In April, Nescafé tapped into the ice coffee market with the launch of Ice Roast, its first soluble coffee designed especially for use in iced coffee beverages. The Nescafé Gold Dessert Edition range is available now in major UK supermarkets.

US beverage provider Sidework has closed a new funding round, increasing its total raised capital to over $10 million. The round was led by Cherubic Ventures and included participation from Finistere Ventures, SOSV, Outlander Labs and Pathbreaker Ventures. Sidework, formerly known as Backbar, is a beverage technology company that provides hospitality businesses with dispensers for a wide range of drinks. Its dispensers have the capability to manage ingredients that are fresh, viscous, and contain particulates, pulp, dairy and more. According to the company, Sidework’s dispenser enables operators to swiftly adapt to changing consumer demands. For instance, a menu can feature iced pumpkin spiced lattes in the morning, flavoured sparkling waters and craft sodas during lunch, and automatically transition to cocktails for dinner. Matt Cheng, Cherubic Ventures’ general partner, said: “We believe in Sidework’s vision to revolutionise the beverage industry. This funding marks an exciting milestone, reflecting the pivotal role they are playing to reshape how beverages are crafted and served.” most challenging problems through innovation, and their recent rebranding and fundraising efforts reinforce their standing as a transformative technology player.

Darigold has launched a new coffee creamer brand, called Belle, available in four flavours. made with five simple ingredients including real cream, Belle Creamers are available in vanilla, sweet cream, hazelnut latte and caramel. The creamers contain no oils or fillers and are lactose-free. Sam Cohen, head of marketing at Darigold, said: "Looking at the leading brands of coffee creamer today, it's a bit of a misnomer to call them 'creamers' since they are not made with real cream. Like margarine, most common coffee creamers today are made with vegetable oils, not real cream, and tend to have as many as 10 or more ingredients. Belle Creamers are made with just five simple ingredients, including real cream and natural flavors, making them actual coffee cream rather than coffee oilers." Dan Hofmeister, president of Darigold's business to consumer division, added: "As we look to grow and modernise our business, we are making new investments in the Darigold brand and innovative consumer products like Belle Creamer. The coffee creamer space is dominated by big brands that aren't real cream at all. We saw that as an opportunity to make the best coffee creamer for the best coffee experience, and we believe Belle delivers on that promise."

Arla Foods is partnering with Swedish start-up Blue Ocean Closures to create a fibre-based cap for its cardboard milk cartons. The company said this could be a first in the dairy industry and would reduce Arla’s plastic consumption by more than 500 tonnes annually if implemented. Accounting for around 23% of the plastic used in Arla’s cartons, the farmer-owned dairy cooperative is focusing on eliminating the use of fossil-based virgin plastic in its packaging by 2030, starting with the caps on its cardboard cartons. Chief commercial officer at Arla Foods, Peter Giørtz-Carlsen, said: “Improving our packaging, including reducing our use of plastic, is imperative to us and we know that consumers are also very invested in this area. This project to explore what could very well be the first fibre-based cap on milk cartons is very exciting and shows that we at Arla are constantly looking to improve and lead the transformation of sustainable packaging.”

Last week, the National Consumers League (NCL), a consumer advocacy organisation in the US, filed a lawsuit against Starbucks. The lawsuit alleges that the global coffee company has been misleadingly promoting its tea and coffee as being 100% ethically sourced, despite sourcing from farms in Kenya, Brazil and Guatemala associated with human rights abuses. The filing claims it provides widespread evidence that the company relies on farms and cooperatives involved in severe labour and human rights violations. Submitted in the Superior Court of the District of Columbia, the lawsuit highlights Starbucks’ campaigns to position itself as a leader in ethical coffee and tea sourcing. Despite promotional claims of ethical sourcing, the case alleges that Starbucks’ marketing “misleads consumers and fails to convey the rampant sourcing from coffee and tea farms and cooperatives with a documented history of child labour, forced labour, sexual harassment and assault and other human rights abuses”. Sally Greenberg, chief executive officer of NCL, said: “On every bag of coffee and box of K-cups sitting on grocery store shelves, Starbucks is telling consumers a lie. The facts are clear: there are significant human rights and labour abuses across Starbucks’ supply chain, and consumers have a right to know exactly what they’re paying for. NCL is committed to exposing and reining in these deceptive practices and holding Starbucks accountable for living up to its claims.” The group said in its court filing: “Starbucks’ failure to adopt meaningful reforms to its coffee and tea sourcing practices in the face of these critiques and documented labour abuses on its source farms is wholly inconsistent with a reasonable consumer’s understanding of what it means to be ‘committed to 100% ethical’ sourcing”. “Similarly, Starbucks’ failure to disclose to consumers the unreliability of these certification programmes and their limitations as a guarantee of ethical sourcing are misleading omissions material to the decision-making of a reasonable consumer.” A spokesperson for Starbucks told FoodBev: “We are aware of the lawsuit, and plan to aggressively defend against the asserted claims that Starbucks has misrepresented its ethical sourcing commitments to customers”. “We take allegations like these extremely seriously and are actively engaged with farms to ensure they adhere to our standards. Each supply chain is required to undergo reverification regularly and we remain committed to working with our business partners to meet the expectations detailed in our Global Human Rights Statement.”

Kerry has released its winter 2023 Art of Taste & Nutrition: Festive Edition research report, providing a comprehensive analysis of 250+ new winter beverage launches across 14 European markets. It explores key trends in seasonal flavours and formats, offering valuable insights for foodservice operators preparing for the 2024 festive season. The report delves into emerging trends and influences, highlighting approaches to reduce sugar content, enhance sustainable nutrition metrics, and innovate cost-effectively. These strategic insights aim to guide product innovators towards a 2024 festive beverage line-up that not only captivates customers but also aligns with evolving public health concerns regarding sugar intake. Amid rising pressure to regulate and reduce sugar content in consumer products, companies are grappling with the challenge of reformulating without compromising the indulgent experiences consumers crave during the festive season. The report emphasises the need for foodservice product developers to address growing public health concerns about sugar intake while meeting the demand for tasty treats. The report sheds light on key trends observed during the 2023 festive season, showcasing how beverage creators are adapting familiar offerings to introduce new, sophisticated flavours. Notably, the addition of warming winter spices, including cardamom and gingerbread, has gained prominence. Seasonal indulgences, such as flavoured hot chocolates, mochas and frappés, continue to feature prominently on menus. Surprisingly, despite the traditional preference for winter-warming beverages, there has been a 7% year-over-year increase in the launch of iced beverages, constituting 23% of all festive season new-product launches. The Benelux and German markets lead in iced beverage launches, accounting for 50% and 45%, respectively. This trend signals a shift towards the incorporation of cold beverages as a year-round menu item. Daniel Sjogren, VP of Food Service for Kerry Europe, said: “Our research shows that the shift toward simultaneously enhancing both indulgence and nutrition has influenced menus across Europe this festive season, and in fact far more noticeably than ever before. With many foodservice operators still searching for ways to translate these trending recipe advances into their menus, for the time being this trend is being driven predominantly by leading innovators.” He continued: “The big challenge for foodservice beverage product developers going forward is maintaining appealing, indulgent beverage flavours while also reducing sugar and calorie content. These sugar-reduction efforts will pay off decisively by also improving sustainability credentials and success in this area. This is particularly helpful in reaching the mainly younger consumers who prioritize sustainability as a key purchase driver.” Kerry’s top three trends In Winter 2023, a discernible trend in the beverage landscape centres around seasonal products, strategically designed to offer consumers a nuanced experience while simultaneously driving foot traffic to foodservice establishments. Flavour evolutions: Consumers express a preference for novel and adventurous flavours, yet remain cautious about financial investments in untested options. Avoiding overtly unconventional choices, they gravitate toward familiar tastes presented with a refined twist. To address this, the report states that “brands are using well-established tastes but getting creative with naming to convey a more exotic and seasonal offering. For instance, instead of simply calling a flavour “orange” the flavour profile has evolved to “mandarin” or “clementine”. This has the bonus effect of making the product seem more premium.” Warming seasonal flavours: As temperatures decline, the demand for warm beverages intensifies. Foodservice operators respond by introducing warming winter spices and rich, indulgent brown tones. Traditional festive spices such as cinnamon, cardamom and gingerbread take centre stage, complemented by opulent notes of caramel, chocolate and toffee. Delightful indulgence: Recognising the stress associated with the holiday season, brands are strategically positioning themselves to provide a serene, “feel-good” respite for customers. This is reflected in the increasing popularity of flavoured hot chocolates, mochas, and frappes—an invitation for consumers to indulge in a moment of self-care. Accompanying these offerings are elevated toppings, featuring flavoured creams, delectable sauces, and tasteful biscuit and chocolate inclusions, lending an air of sophistication and festive charm. Top five festive flavours 1. Chocolate 2. Gingerbread 3. Caramel 4. Toffee 5. Cinnamon Festive flavours by region North America: Iced winter indulgence Jocelyn Carter, activation marketing director, Kerry Taste and Nutrition, North America: “This year we are seeing a dramatic increase in the use of indulgent brown flavours such as chocolate and caramel. It is also not just about taste this year with the visualisation of festive beverages becoming just as important. Chains are using their ingredients to make their drinks stand out visually and appear even more festive to add to the experience such as the use of white chocolate to match snow and peppermint sprinkles to imitate candy canes.” Mexico: Dessert-inspired classics Natalia Carmona, marketing analyst, Kerry Taste and Nutrition, LATAM: “This year, festive drinks themed around regional desserts, chocolates and nuts are everywhere, with flavours like red velvet, chestnut praline, caramel or nutty chocolate appearing in many menus. In terms of formats, lattes and frappes continue to be the most popular this year with a balanced mix between hot and iced winter drinks.” Middle East: Decadent desserts Taku Chibwe, development beverage specialist, Kerry Taste and Nutrition, MISA: “Foodservice brands offer indulgent and delightful dessert inspired and spice decorated combinations. Flavours like chocolate, orange, cinnamon, maple nut, pumpkin spice and toffee nut are used to marry consumers’ love of the new with their nostalgia for traditional flavours. However, as playful as the flavours may be, coffee remains the main medium they are paired with.” For more information about trends by country/region, read Kerry’s full report. Kerry’s predictions for 2024 Better for you indulgence: Today’s consumers prioritise excellent taste without compromising their health or environmental values. To capture the loyalty of these discerning individuals, it is imperative to substantiate ongoing efforts to enhance products through gradual reductions in sugar and calories and an overarching commitment to sustainability. By consistently demonstrating these improvements, brands can foster loyalty, ensuring continued patronage from conscientious consumers in the future. Nostalgic treats that surprise and delight: In an environment fraught with increasing pressures, consumers seek solace, delight and moments of joy from the brands they choose. To meet this demand, brands can instil delight through a blend of nostalgic and innovative flavour combinations, thoughtful additions, and strategic marketing incentives. Leveraging a mix of nostalgic elements and novel twists, coupled with added extras, creates a unique and uplifting experience. Incorporating value-driven strategies, such as early access launches, discounts and engaging competitions, further enriches the consumer journey. Efficient creativity: Elevate your menu for the upcoming year by infusing creativity. Utilise your core products year-round, with strategic seasonal additions, creating exciting and cost-effective limited-time offerings.

UK supermarket Iceland has partnered with Myprotein to launch the “world’s first” frozen protein meal vending machine. The new machine has been installed at a gym in Wigan, UK, with the companies planning roll out into all Fitness First gyms nationwide if the pilot is deemed successful. The machine will sell a range of ten frozen Myprotein meals, each containing 20-30 grams of protein, which the company says is necessary for muscle building and recovery. In a statement, the companies said: “Gym goers simply need to pick the meal of their choice and pop it in the microwave once home to help refuel, build muscle and recover – with ultimate convenience. From just £5.00 – £5.50 per meal, they’re super affordable too.” The meals available include katsu chicken, beef lasagne, Singapore noodles and jerk chicken, and all are contained in reusable packaging. The frozen meal vending machine was manufactured by Mother, a full-service automatic retail company that provides smart vending solutions. CEO and founder of Mother, Phil Davison, commented: “The Myprotein smart vending machine is a perfect fit for gym environments and we’re thrilled to see it launching in Fitness First where we’re sure its members will love the solution. The interactive user interface, cashless and mobile payments, product filtering, nutritional information, product animations and special offers all contribute to what customers are demanding nowadays – a modern day digital retail experience.”

The Cumulus Coffee Company has received $20.3 million in funding and is introducing the “world’s first solution for making premium cold brew at home in a matter of seconds”. The seed funding round was led by Valor Siren Ventures (VSV) and Valor Equity Partners (VEP) with participation from various investors. Cumulus’ cold brew machine uses recyclable aluminium capsules to deliver a 10-ounce cold brew, a nitro cold brew and a “first-of-its-kind” cold-pressed espresso in under 45 seconds. The company claims that the technology in the cold brew machine will make cold beverages without any ice, and the nitro cold brew will not require a large nitrogen gas tank.

Prebiotic soda brand Living Things has been launched, with an emphasis on gut-friendly ingredients and a commitment to environmental sustainability. Developed and manufactured in the UK, Living Things is carbon negative and packed in fully recyclable cans. The range of lightly sparkling drinks has low sugar, high fibre and prebiotics, delivering two billion live cultures per can without compromising on taste. The initial release features three flavours: Raspberry & Pomegranate, Peach & Blood Orange and Lemon & Ginger. These all-natural beverages have no added sugar, with less than 1.7g of naturally occurring sugar and just 13kcal per 100ml, as well as being free from sweeteners. Ben Vear, CEO and co-founder of Living Things said: “Tasting good and doing good don’t have to be in conflict, more than ever the consumer isn’t looking for another sugar-filled soft drink but for solutions that don’t just taste great but also pack health benefits and environmental credentials. With Living Things, we’re creating a new class of soft drink that finally does all three” The brand will be available for purchase initially from independent cafes and retailers and online with an early 2024 national roll-out set to be announced soon.

Suntory Holdings has made a multi-million-dollar investment in US "beanless coffee" start-up Atomo Coffee. Founded in 2019, Atomo is the "world's first" molecular coffee – a bean-free, sustainable alternative to traditional coffee. The company's upcycled brew aims to provide a more environmentally friendly coffee option, reducing the need for further deforestation caused by commercial coffee farming. According to Suntory, Atomo is changing the coffee landscape "with its unique beanless espresso". It replicates traditional coffee's molecular structure and sourcing using eco-friendly superfoods and upcycled ingredients such as date seeds, lemon and sunflower seeds. The result is a smooth, low-acid coffee with rich antioxidants that delivers the same caffeine kick for coffee drinkers. Andy Kleitsch, CEO of Atomo Coffee, said: “This investment will enable us to continue our mission to create the best-tasting coffee that’s best for the planet. It reflects our goal of reimagining the coffee industry to be both enjoyable and environmentally friendly. We’re excited about introducing our coffee experience to consumers worldwide." Mikio Aoki, general manager of future business development department at Suntory Holdings Limited, added: "Our investment in Atomo Coffee is part of our strategy to support innovation in the beverage industry, ensuring a sustainable and enjoyable coffee experience".