Coffee technology company Cropster has acquired Firescope, a South Korean developer of roasting software, strengthening its presence in the Asian speciality coffee market. Firescope, which serves more than 3,000 small roasters across Korea, Japan and other parts of Asia, will become Cropster’s new regional sales and support hub. The company’s self-service roasting platform will be integrated into Cropster’s software suite over the next year and made available to customers globally. Founded in 2008 and headquartered in Austria, Cropster develops software used by coffee producers, roasters and cafés in more than 100 countries. Firescope, based in South Korea, provides data tools that help small roasters improve consistency and efficiency in their operations. Firescope will continue to operate as a standalone product before being fully integrated into Cropster’s platform. The companies said customers will see no disruption during the transition. Andreas Idl, co-founder and CEO of Cropster, said “Our vision is to digitalise the entire coffee supply-chain from initial production, through the roasting and sales process, to high-quality distribution through cafés. Firescope is an important part of the puzzle but we intend to acquire several more companies to realise our ‘crop-to-cup’ vision.” Jason Jin, co-founder and CEO of Firescope, commented: “Firescope’s success in South Korea and other Asian markets laid the foundation for our next phase. Joining Cropster provides us with the resources and reach necessary to bring our solutions to small roasters worldwide. We’re excited to join Cropster, whose deep industry expertise will help us improve how roasters access and utilise data to grow.” Ralph Karg, director at Verdane, added: “With the acquisition of Firescope, Cropster can now connect passionate micro roasters to its ecosystem, helping them bring their speciality coffee products into the global supply chain to support growth. Asia plays a vital role in the expansion of specialty coffee, and with this agreement, Cropster is now positioned as the leading provider throughout the region."

Details of FoodBev Events' 22nd annual Global Water Drinks Congress  have been announced, with the theme ‘Improving Hydration’.   “This is because, even though the global market for water drinks continues to grow strongly, most of us still aren’t drinking enough,” commented event organiser Richard Hall, chair of FoodBev Media. “The industry already offers so many outstanding natural waters and is now innovating with an impressive range of functional and enhanced options.”   The event will take place on 11-13 November in Budapest, Hungary, offering a complete overview of market trends, innovations and key issues, alongside extensive networking for business leaders from producers, suppliers and advisers.   Speakers include both well-known and emerging international companies, from Coca-Cola and Danone to Alma and Niagara. Regional leaders include Mattoni from the Czech Republic, Narang from India and Malaysia's Spritzer. Functional waters will be represented by Electrolit and Water Plus Supplements. Market insight specialists Circana and Europanel will share the latest category data and analysis. The conference programme offers a comprehensive range of strategic content, with sessions covering global market outlook, leading brand development, regional powerhouses, breakthrough innovation, water access, packaging and sustainability, enhancing hydration, and latest innovations.   Other highlights include a visit to Hungary’s market leader Szentkiralyi, a gala dinner celebrating the 2025 Global Water Drinks Awards and a special focus on India’s rapidly expanding market – including the rise of quick commerce.   The Congress is sponsored by Platinum Sponsor One Water Global and Silver Sponsor AF Compressors.   For full programme and booking details, go to www.foodbevevents.com .  For further information, please contact: Richard Hall, chair, FoodBev Media Ltd at richard.hall@foodbev.com

Cult coffee brand Grind has joined forces with disruptive cereal maker Surreal to create a limited-edition high-protein Tiramisu-flavoured cereal, blending two morning staples into a nutritious breakfast option. The Grind x Surreal Tiramisu Cereal, available online and in select UK retailers, aims to deliver the rich, espresso-infused flavours of the classic Italian dessert, but with a healthier nutritional profile. Each serving packs 15g of protein and less than 1g of sugar, making it a protein-packed alternative to traditional sugary cereals. David Abrahamovitch, founder and CEO of Grind, commented: "Most people pour coffee next to their cereal. We thought – why not just put it into the cereal? Tiramisu for breakfast without getting judged feels like progress." The collaboration brings together two brands known for shaking up their respective industries. Grind has been on a mission to make craft coffee more accessible through ethical sourcing, sustainable production, and premium quality. Meanwhile, Surreal has been redesigning cereal as a healthy, high-protein breakfast option that still delivers the nostalgic flavours consumers crave. "Coffee and cereal – two morning classics, together at last. Now we just need to find a way to add a toothbrush and we're all set," joked Jac Chetland, co-founder of Surreal. In addition to being protein-rich, the Grind x Surreal Tiramisu Cereal is also vegan-friendly, gluten-free and high in fibre, positioning it as an appealing breakfast or snack option for health-conscious consumers. The limited-edition collaboration is available to purchase online through the Grind and Surreal websites, as well as via the Zapp delivery app. It can also be found in select retail locations, including Whole Foods and Selfridges stores across the UK.

RoastMaster Capital (RMC) has signed an agreement with Milan-based roaster Caffè Ottolina, becoming the first partner in RMC’s aggregation project aimed at enhancing and consolidating the Italian coffee industry. The deal involves RMC acquiring a stake in Caffè Ottolina through a dedicated holding company. The Ottolina family, which has also reinvested in RMC, will continue to lead the business with support from the new group. Emanuele Musini, CEO of RoastMaster Capital, said: “With RMC, we aim to inject new energy into a sector that has always represented Italian excellence but now requires greater scale, investment capacity and international reach. Thanks to the support of our financial and strategic partner Harcos Capital Partners (HCP), we can accompany high-quality roasters on a shared growth path." "We work alongside existing teams to strengthen brands and grow businesses, optimising key processes – from procurement to logistics to financial control – while investing in technology and commercial development to accelerate international expansion. Our goal is to create industrial synergies in strategic areas such as green coffee, professional machines and distribution, providing roasters with the tools of large enterprises.” Caffè Ottolina joined the project as part of its strategy to expand internationally and contribute to a unified Italian coffee group. The company reported 20% growth compared to 2024 and aims to leverage RMC’s industrial and financial network for further development. Remo Ottolina, president of Caffè Ottolina, added: “We are proud and honoured to be the first to join this project. We have worked closely with RoastMaster Capital to build an initiative aimed not only at the growth of our company – which we will continue to manage with the same attention to product and clients – but also at the development of the entire sector, which I have represented for many years within trade associations." "We will bring our experience into RMC to offer roasters who seize this opportunity a proven business model and new prospects for growth.”

JDE Peet’s has unveiled a newly transformed innovation laboratory in Utrecht, the Netherlands, designed to accelerate the development of next-generation coffee products. This state-of-the-art facility reflects the company’s commitment to customer-led innovation and reinforces the strategic role of its global R&D centre. The innovative laboratory features a modular design that allows teams to rapidly create and test new coffee products, processes and packaging materials. The investment in this facility complements the recent opening of another innovation centre in Joure, also in the Netherlands, which focuses on advanced extraction and freeze-drying technologies, marking a combined investment of €8 million. Key areas of focus for the innovation lab include single-serve capsules, ready-to-drink formats, instant coffee and sustainable packaging solutions. The lab is also equipped with advanced processing systems aimed at reducing energy consumption, aligning with JDE Peet’s Common Grounds sustainability goals. Carolyn Adams, chief R&D officer at JDE Peet’s, said: “We’re proud that our next generation of coffee innovations will be developed in the home of our oldest and most beloved brands – Douwe Egberts". He continued: "Coffee is one of the most exciting and fast-evolving consumer categories, with new flavors and formats emerging almost every week. The agile, modular setup of our innovation lab enables us to rapidly respond to consumer insights and quickly scale new flavours and formats – whether hot, cold, wet or dry – to full factory production.” The lab is equipped with high-precision grinders, capsule fillers for single-serve espresso, and cutting-edge freeze-drying systems, including a -40°C freezer for next-generation instant coffee. Recent successes from this facility include the development of non-dairy creamers with improved nutritional profiles, energy-efficient roasting methods and home-recyclable paper packaging for freeze-dried instant coffee.

Singapore-based beverage technology firm XCoffee has unveiled the latest version of its AI-powered smart robotic beverage machine. The upgraded system combines artificial intelligence, data analytics and precision engineering to serve freshly brewed coffee and oriental tea around the clock. Each cup is brewed on demand using freshly roasted beans and premium tea leaves, with the company emphasiSing that no artificial flavouring or preservatives are used. Designed for deployment in shopping malls, offices, schools, residential areas and transport hubs, the fully automated machines operate 24 hours a day. The system aims to reduce operational costs while maintaining barista-level standards. According to Deric Yeo, chief operating officer of XCoffee, said: "XCoffee's vision is to create a Singapore-born brand that reflects both precision and familiarity. Every cup embodies the balance between advanced automation and the taste preferences of the local market." "The demand for convenient, high-quality beverages continues to grow across Asia. XCoffee is positioned to meet that demand by offering a seamless blend of technology, efficiency and great taste." Following its Singapore launch, XCoffee has expanded into Malaysia and Indonesia, with plans to move into more ASEAN markets through franchise and partnership models. The company targets the installation of 500 units across Singapore as part of its regional growth strategy.

Suntory Beverage & Food France has confirmed the impending closure of its La Courneuve production facility as part of a strategic restructuring initiative aimed at enhancing operational efficiency and competitiveness in the challenging French market. This decision is part of a broader plan that includes an investment of over €170 million by 2030 to adapt to market dynamics and address rising production costs. The La Courneuve plant, a longstanding site for Suntory since the 1970s, has faced operational constraints due to its urban location, which limits its capacity to meet modern production demands. The plant primarily produced a variety of beverages, including popular brands such as Orangina and Schweppes. These products typically encompass carbonated soft drinks, fruit beverages and other non-alcoholic drinks that cater to the French market. The facility has been a significant part of Suntory's production network, contributing to the company's overall output of beverages consumed domestically in France. The closure is set to take place by the end of 2026, with production gradually shifting to the Donnery plant, as well as reallocations to other facilities in Meyzieu and Châteauneuf-de-Gadagne. Alexis Daems, CEO of Suntory Beverage & Food France, highlighted the necessity of this move: “The decision to close La Courneuve reflects the need to resize our industrial network to better serve our customers and ensure sustainable development in a market that has seen declining sales since 2022”. The company has been grappling with significant challenges, including inflation and increased taxation on sugary drinks, which have adversely impacted consumer purchasing power and overall sales. The transition will affect approximately 56 jobs, with management committed to supporting employees through this process. Daems assured that the company will prioritise employee mobility and development opportunities, adding: “Throughout the project, our priority will be to support every employee affected, particularly our teams in La Courneuve”. The restructuring plan is currently subject to a consultation process with employee representatives, with a focus on facilitating a smooth transition for those impacted. The company aims to implement the changes over a 15-month period, allowing for adequate support and dialogue with stakeholders. Suntory Beverage & Food France produces a range of popular beverages, including Orangina and Schweppes, with 97% of its products consumed in France manufactured domestically.

Death Wish Coffee Co has initiated a trademark infringement lawsuit against Liquid Death, a brand known for its edgy marketing of canned water and beverages. The suit, filed in federal court in California, aims to prevent Liquid Death from launching a new line of coffee products that Death Wish claims infringes on its established 'Death' trademarks. Death Wish, founded in 2012 and based in New York, argues that Liquid Death's proposed coffee products, including a 'Deathuccino,' would confuse consumers and dilute its brand identity. The complaint highlights the "nearly identical aesthetic" shared by the two brands, both of which leverage a "death-themed" branding strategy that has garnered significant media attention. Death Wish's legal filing states that the similarities in trade dress and branding could lead to consumer confusion, particularly as both brands may appear on retail shelves side by side. The controversy arises as Liquid Death, which has gained popularity for its unique marketing approach to canned mountain water and sparkling beverages, recently filed trademark applications for "Liquid Death" and "Liquid Death Deathuccino" to enter the coffee market. Death Wish contends that this expansion into coffee represents a direct threat to its business, which has established a strong foothold in the ready-to-drink coffee segment, selling products through major retailers such as Walmart, Target and Kroger. In its 20-page complaint, Death Wish asserts that it has long held trademark registrations for various coffee-related products and has cultivated a distinct brand synonymous with high-caffeine coffee offerings. The company’s filings note that it has successfully coexisted with Liquid Death thus far due to their differing product lines – until now. Death Wish claims that Liquid Death's venture into coffee could lead to "reverse confusion," where consumers might mistakenly believe that Death Wish's products are affiliated with or inferior to those of Liquid Death. Before pursuing legal action, Death Wish says it attempted to negotiate with Liquid Death to abandon its trademark applications, but the latter reportedly expressed intentions to move forward with its coffee launch. The lawsuit not only seeks to block Liquid Death from using any 'Death'-formative marks in connection with its coffee products but also demands punitive damages and reimbursement for legal fees. Death Wish's legal representation includes the firm BraunHagey & Borden LLP. In response to the lawsuit, Liquid Death issued a statement asserting that it has no current plans to launch a ready-to-drink coffee product, although it is exploring future innovations within its brand. The company highlighted its view that no single brand can corner the term 'Death,' pointing to the existence of multiple brands using similar themes in various markets. This legal battle underscores the complexities of brand identity in the beverage market, particularly as companies increasingly explore cross-category expansions.

PepsiCo has announced today the appointment of Steve Schmitt as executive vice president and chief financial officer, effective 10 November 2025. Steve Schmitt Schmitt will succeed Jamie Caulfield, who is set to retire after more than 30 years with the company. Caulfield will remain in his role until the transition date and will assist Schmitt in an advisory capacity until May 2026. Schmitt arrives at PepsiCo from Walmart, where he has served as CFO for Walmart US, overseeing financial operations for the retail giant's multi-billion-dollar omni-channel business. His tenure at Walmart has been marked by significant contributions to the company's digital transformation and cost discipline initiatives, positioning him as a key player in the evolving retail landscape. Ramon Laguarta, chairman and CEO of PepsiCo, expressed confidence in Schmitt's ability to drive the company's financial strategy. "Steve has a strong track record of proven results and brings critical expertise that aligns with PepsiCo's growth strategy," Laguarta said. He also highlighted Schmitt's experience with complex supply chains and operational excellence as essential assets for the company as it seeks to enhance profitability and shareholder value. Schmitt's background also includes roles at Yum! Brands, where he developed expertise in the quick-service restaurant sector and evaluated long-term growth strategies. His career began at UPS, where he spent over a decade, further enriching his financial acumen. As PepsiCo navigates a rapidly changing market characterised by shifting consumer preferences towards healthier and more sustainable products, Schmitt's leadership will be crucial. The company, which generated nearly $92 billion in net revenue in 2024, aims to capitalise on these trends while maintaining operational efficiency. Laguarta also acknowledged Caulfield's significant contributions to PepsiCo, highlighting his role in guiding the company through transformative periods. "We are grateful for his contributions throughout his tenure," Laguarta noted, as the company prepares for this pivotal transition.

Oatly has launched its first-ever Future of Taste Report , identifying key beverage trends it expects to see in the coming years ahead. The report was compiled following interviews with hundreds of baristas and drinks experts from across 23 countries, with quantitative trends data compiled by research platform CultureLab. It identifies five key trends expected on menus and coffee spots in the coming months and years, spotlighting the flavours and formats set to shape future food and beverage culture. The global flavour exchange Oatly pointed to data showing that online searches for more exotic ingredients like ube, pandan and hojicha are all on the rise – while ‘matcha mania’ has sparked increasing interest in East and Southeast Asian ingredients within the beverage space. In particular, Oatly said it expects to see more flavours, rituals and traditions from Asia on Western café menus. Conscious indulgence Daily google impressions for decaf have grown by 90 times in 2025 according to CultureLab’s data. Oatly predicts the next generation of drinks will continue to focus on balance, with the popularity of decaf and low-sugar beverages set to surge in 2026. This aligns with increasing consumer demand for mindful, health-conscious options. Fibre ‘coming for protein’s crown’ A social media trend dubbed ‘Fibremaxxing’ spiked this summer after first emerging on TikTok in autumn 2024, encouraging people to increase their daily fibre intake to aid with digestive health and support weight management. Page views for articles mentioning the term jumped by a staggering 9500% between June-July 2025. At the same time, CultureLab’s data showed that prebiotics are following the same growth pattern and trajectory as protein, which has seen a huge boom in popularity within functional food formulations in recent years, suggesting gut health will continue to surge further into the mainstream. Oatly expects this will result in the development of more products with fibre-packed ingredients like chia seeds, as well as fermented offerings, with drinks like Tepache – a centuries-old Mexican beverage made with fermented pineapple – poised to grow in popularity around the world. Destination drinks As globalisation is creating a landscape where the same menus appear in different cities, Oatly said that creative offerings invented and sold exclusively by a particular café are booming in popularity. As a result, unique local ingredients – such as Australian lemon myrtle and pepperberries, or Finnish forest berries – will become ‘cultural currency’ for a generation hooked on novelty, the alt-milk maker predicted. With 85% of baristas agreeing that consumer tastes are becoming more adventurous, the report identified provenance and distinctiveness as USPs setting signature drink offerings apart. Matcha and beyond The rise in matcha has shown no signs of slowing, but Oatly pointed out that it may have reached its peak – though the jury is still out, emerging consensus suggests it has staying power, the brand noted. However, some baristas already look to be lining up innovative new speciality tea offerings with potential to become the next big trend. Earl Grey was under the spotlight in cocktails and drinks in the US earlier this year, while oolong and jasmine varieties from China are rising in popularity and specialised milk tea shops are popping up across Shanghai. In the UK, the report findings have been backed by data from Censuswide’s poll of 2000 consumers, commissioned by Oatly. When asked which of the new flavours mentioned in the report British consumers would most like to try, lemon myrtle (24%) and pepperberry (19%) came out ahead of matcha (16%) and black sesame (14%). Despite the rising global popularity, over a third (35%) of UK consumers are yet to try any of the new wave of Asian-inspired ingredients, with just 3% having sampled shiso and 4% trying pandan in the past 12 months. The research also showed that just over six in ten Brits (61%) have already cut back or considered cutting back on caffeine, particularly men (62%). When asked what they’d swap coffee out for, green tea (34%) and decaf coffee (32%) led the way, with a third of Gen Z (33%) selecting matcha as their slow-release caffeine fix. Over half (54%) said TikTok’s ‘fibremaxxing’ trend or the growing focus on fibre has influenced them, with millennials the most likely (28%) to be actively increasing their fibre intake. Rowena Roos, Oatly global head of food and drinks experience, said: “This report paints a vibrant picture of where beverage trends are heading. People’s daily drink choices, especially younger generations, are being shaped by a world in flux. We’re seeing drink trends go viral from London to Seoul, and technology is making it easier to order, customise and share these signature moments.” She added: “Health, sustainability trends and global flavours are all blending as a generation raised online is seeking both identity and connection in every cup. At Oatly, we’re working with coffee and hospitality partners to turn these global taste trends into incredible on-menu experiences.”

Since launching in 2012, Waiākea Hawaiian Volcanic Beverages has built its reputation around naturally alkaline volcanic water and a focus on sustainability. CEO and co-founder Ryan Emmons discusses how the Hawaii-based company expanded from a local start-up into a B Corp-certified brand promoting circular packaging and community impact. Ryan Emmons Can you tell us about the origins of Waiākea – what sparked the idea, and how it grew into a full-fledged brand? I grew up splitting my time between Hawaii, where my mother was raised and my extended family lived, and California. Experiencing life in both places gave me a deep appreciation for the environment and the lifestyles they each embrace. Before enrolling in USC’s Marshall School of Business and, more specifically, the Greif Center for Entrepreneurial Studies, I was involved in a number of clean water, environmental and education non-profits, and I saw firsthand the impact those programs could make, and simultaneously, their flaws and limitations. That experience sparked a bigger vision, to build a triple bottom line brand and company that combined my focus on community impact and sustainability with my interest in entrepreneurship. In 2012, I co-founded Waiākea Hawaiian Volcanic Beverages with my cousin, Hawaiian artist and game designer Alex Preston, and my good friend Matt Meyer. In the early days, we scraped together start-up costs from family and friends and made local deliveries with a U-Haul. From those beginnings, Waiākea has grown into a national brand, built on circular packaging, sustainable sourcing and a strong commitment to community. Where does the name ‘Waiākea’ come from, and what does it mean to you? The brand name Waiākea draws inspiration from the historical divisions of land, or ahupua‘a, in Hawaii, and specifically the area of Hilo on the Big Island, where we’re headquartered.   The meaning of Waiākea itself roughly translates to 'broad waters' and alludes to the resilience and importance of our aquifer system. It’s part of our charter as a public benefit corporation to serve as stewards of the aquifer, so we’ve set extraction limits to a fraction of a fraction of one percent of its daily sustainable yield and recharge rate. If we didn’t have a sustainable and abundant source (it rains 360 days a year in Hilo), we wouldn’t be doing this. California’s water management could take a lesson from Hawaii’s playbook. Your water is sourced from the Mauna Loa volcano. What makes this source unique, and how does it shape the taste and quality of the product? Our water filters through nearly 14,000 feet of porous volcanic rock, absorbing trace minerals that make it naturally alkaline. Unlike most brands that use baking soda or electrolysis, its alkalinity comes from natural minerals like magnesium and calcium. It's really the naturally occurring silica, which is unique to a volcanic process, that gives it its smooth mouthfeel. Waiākea has just been certified as a B Corp. What does that recognition mean for the company? Earning B Corp certification with a score of 126.6 places Waiākea among the top 5% of B Corps globally and marks the highest score for a water brand. It demonstrates that 100% recycled packaging, sustainable sourcing and measurable community impact can scale alongside business growth. Your bottles are made from OceanPlast – 100% post-consumer recycled plastic. Why was it important to move away from virgin plastic, and what challenges did you face developing this packaging? We researched a lot of packaging alternatives that are ‘marketed’ as green, but many of them had hidden environmental costs or required infrastructure that didn’t exist at scale, such as Tetra Pak and other multi-layer packaging that can’t be easily recycled. After years of research and development, we were one of the first to commercialise and completely commit our supply chain to 100% rPET bottles when we started in 2012. Our goal was to draw a line in the sand and be a catalyst towards the increased adoption of recycled content, and almost a decade later, this also led to the launch of our OceanPlast line, which focused specifically on coastal diversion and collection. The cost implication was significant, but in our mind, the benefits are worthwhile – 100% post-consumer recycled PET dramatically lowers emissions, water and energy use compared to virgin plastic and other materials, while completely reducing the need to produce more fossil fuels. It is abundantly clear that it is the best available packaging solution according to all peer-reviewed LCAs. It also has the lowest total environmental and economic switching cost here in Hawaii, and can be recycled almost infinitely with the most negligible material loss across packaging types. If the entire industry were to switch to 100% rPET and we improved bottle redemption programmes that have been so successful in improving collection rates, while at the same time lobbying for a federal bottle bill, the positive environmental impacts would be gargantuan. The importance of a closed-loop ecosystem across all materials cannot be understated. We acknowledge there is no perfect solution when it comes to packaging in the beverage and great consumer packaged goods industry, but the goal should be to do the best we can with the information we have and reduce our impact as much as possible. Better to light a candle than curse the darkness. Beyond water, you also offer sparkling water and coffee. How do these fit into the Waiākea identity? All of our products, including sparkling water and coffee, align with brand pillars – Live Healthy, Live Sustainably and Live Ethically. Sparkling is offered in sustainable, refillable high-grade extrusion bottles that we recommend be reused with our bulk boxes or at home. Our coffee is sourced from Hawaii family farms and roasted using our smokeless roast process to reduce emissions. We decided to also launch the ready-to-drink latte items to disrupt the decadent coffee space, which is loaded with sugar, by offering a 70% lower sugar content while still giving that indulgent experience, but with a simple ingredient panel without all the fillers.   Looking to the future, what are Waiākea’s priorities for growth – whether in new products, markets, or impact initiatives? Waiākea’s priorities for growth are to help contribute to a better future for people and the planet, but what I’m most excited about at the moment is the convergence of packaging innovation and climate-smart distribution. We have a few big announcements over the next 12 months, one big one having to do with carbon-negative inks and algae. With that said, the future is much more than just a better bottle, it’s a smarter ecosystem that connects sourcing, packaging and logistics into a transparent and optimised system.

Viking has entered an exclusive agreement with Costa Coffee to distribute the coffee chain’s new Podio X1 professional coffee machine to offices and workplaces across the UK. The deal, which runs until the end of December 2025, grants Viking exclusive distribution rights for the Podio X1 machine, with non-exclusive rights to continue beyond that period. As part of the partnership, Viking will also distribute Costa Coffee’s capsules and beans and provide online support for workplace customers. Designed for small and medium-sized businesses, the Podio X1 is a compact tabletop machine, producing up to 25 cups a day. It uses a patented capsule system featuring pre-infusion and double-filtration technology, aimed at delivering barista-style coffee quickly and consistently. Sam O'Brien, managing director of EMENA and away-from-home for Costa Coffee, said: “I am pleased to announce the launch of the Podio X1 machine from Costa Coffee Professional, designed to make great coffee simple – wherever people come together". "Coffee has always been about connection and Podio X1 helps bring those shared moments into workplaces and hospitality spaces. I’m pleased to bring Podio X1 to market with support from our new distributor in the UK, Viking. “ Jonathan Metcalfe, managing director at Viking UK&I, added: “Coffee is part of the daily routine for millions of UK workers. We’re delighted to offer Costa Coffee’s workplace solutions to our business customers and help them create the best working environment for their teams." The proposed agreement includes an exclusivity clause until the end of December 2025.