In recent years, we have witnessed remarkable growth in the water bottle industry, with reusable water bottles evolving from simple hydration tools to cultural phenomena. Valued at $4.18 billion as of last year and projected to surpass $6 billion by 2032, the market’s expansion is fuelled by a myriad of factors, from prioritising wellbeing to plastic pollution. As social media continues to lead the frenzy, trends on TikTok have bolstered this movement, where hashtags such as #WaterTok have gained cultural significance, amassing hundreds of millions of views. Lena Jüngst, co-founder and chief evangelist of German water bottle company Air Up, tells us more about the way consumers are embracing this cultural shift. Many people, including myself, are prioritising their wellbeing by staying hydrated, reflecting a growing commitment to personal health and environmental consciousness. Our recent research serves as a testament to this, with 41% of the nation considering their reusable water bottle their favourite accessory. Personally, I see this as a powerful statement about the importance of staying hydrated while also reducing plastic waste. The environmental impact of plastic pollution is vast, so it is clear to see why people are embracing the switch. Plastic pollution poses a great threat to both human and ecosystem health. In fact, the United Nations has declared that if we don’t take action, plastic waste flowing into aquatic ecosystems will nearly triple by 2040. This alarming prediction has prompted many to change their habits. Our data revealed that almost a quarter of Brits throw away five to ten plastic bottles per week, with a further 11% not recycling the bottles they buy. We are setting new benchmarks in the industry, not just by selling a reusable water bottle but by revolutionising how consumers drink water. Air Up was founded in 2019 with the mission to bridge the gap between healthy choices and enjoyable experiences. I developed this idea in 2016 with my co-founder, Tim, in our university thesis, which explored retronasal olfaction. This research led to our first prototype, laying the foundation for our innovative approach to hydration. The beverage industry constantly sees new products, especially in the lucrative soft drinks sector dominated by sugary and artificially sweetened drinks. Until now, there hasn’t been a real alternative for those seeking a more interesting way to drink water. Proper hydration is essential for overall health, and the need for innovation in this sector has never been more evident. Traditional reusable water bottles, while beneficial, do not offer a flavoured drinking experience. This is where Air Up distinguishes itself. Our product uses scent-based technology, known as "Scentaste," to flavour water through scent alone, making it the 'world's first' refillable drinking system of its kind. This innovative blend of product design and science, grounded in German engineering, provides a refreshing alternative to conventional solutions. Since launching, Air Up has rapidly become a leader in the water bottle market, achieving remarkable success and growth across the world. We have reached a revenue run rate of €200 million, with a notable increase in the last 12 months alone. Operating in 14 countries, Air Up serves over 6 million customers globally, making a significant impact on reducing plastic waste and promoting healthier lifestyles. Our innovative products have helped save up to 130 million single-use plastic bottles and more than 2600 tonnes of sugar, solidifying our dedication to sustainability initiatives and the future of the water bottle market, ensuring a greener future for generations to come. #AirUp

Costa Coffee has introduced a new addition to its summer drinks line-up: Cookie Dough Frappe. The new frappe is offered in small and medium sizes, featuring a blend of creamy vanilla with rich cookie chunks throughout. It is topped with Costa's in-house vegan whipped cream Light Whip, cookie dough fudge pieces and chocolate sprinkles. Sandra Ferreira, beverage innovation director at Costa Coffee, commented: “Early bird gets the dough if you’re part of our Costa Club...members can get one week early, exclusive access to our brand new Cookie Dough Frappe. Made with real chunks of cookie dough blended into your Frappe, it’s the ultimate treat to enjoy this Summer.” #CostaCoffee #UK

William Watkins, founder and CEO of Radnor Hills, has been elected president of the British Soft Drinks Association (BSDA). William Watkins took over from Paul Graham, GB managing director at Britvic. During his tenure, Graham led the BSDA's involvement as a founder-member of Circularity Scotland, a scheme administrator for Scotland’s since-delayed deposit return scheme (DRS). Watkins, who has been vice president of the BDSA since 2020, is kicking off his tenure as president by calling on the Welsh government "to help unlock the way for an interoperable DRS to support recycling," said BSDA. Pete Charles, managing director at Red Bull, has been elected as the new vice president of the BSDA, succeeding William. He commented: “I am delighted to be elected as the new president of this important organisation. It is such a crucial time for the industry as we head towards setting up a DRS, along with retailers and alcohol producers, to deliver a realistic and practical system to return and recycle our containers in a more sustainable way." “I aim to continue the fine work of Paul and past BSDA presidents by making further progress on a wide range of issues affecting and involving soft drinks, particularly those related to reducing litter and increasing recycling." #RadnorHills #BSDA

Reborn Coffee, a US-based speciality coffee retailer, has unveiled plans to launch its first flagship store in Guangzhou, China. Following the finalisation of a master franchise agreement in Guangdong Province, the company is set to open a flagship store – which will feature a roasting and training facility – in the Li Weiguang Art Museum. The store is situated on the first floor of the Li Weiguang Art Museum in Shamian Island, strategically positioned to attract high foot traffic and benefit from the area's rich cultural environment. According to the company, this location is seen as ideal for introducing Reborn Coffee's offerings to China's coffee enthusiasts. The company aims to establish more than 70 new locations in established and emerging Tier 1 cities such as Chengdu, Hangzhou and Wuhan. Additionally, there are plans for significant growth in Tier 2 and 3 cities, which offer substantial market opportunities due to growing middle-class populations and increasing consumer spending. Reborn Coffee plans to convert the second, third and fourth floors of the museum into a design centre and barista training facility with "a first-class" roasting facility. Jay Kim, CEO of Reborn Coffee, said: "Reborn Coffee is aggressively expanding in China. Building on the success of our flagship store, we plan to open over 70 locations across Guangdong Province. Our aim is to not only expand our presence but also become an integral part of the local community, enriching the coffee culture and boosting our global presence. We are committed to a long-term vision that aligns with our strategic goals and investor expectations. “Furthermore, our expansion goes beyond China. Reborn Coffee's plans include broader international expansion, starting with additional Asian markets. We are establishing master franchise agreements in Singapore, Thailand, Vietnam and Indonesia, chosen for their vibrant coffee cultures and rapid market growth. These new markets will not only increase our global presence but also cater to the growing demand for premium coffee experiences in Asia, strengthening our international brand presence." #RebornCoffee #China

Death Wish Coffee has introduced 'Ice Breaker,' a new blend crafted for iced coffee. Available only this summer, the roast is brewed hot and served cold, ensuring the full flavour of the brand's Fair Trade and Organic beans remains undiluted. This limited-edition blend marks the company's first product specifically designed for iced coffee. According to Death Wish Coffee, Ice Breaker is a medium roast blend "distinct from the brand's other roast". Made with Peruvian and Guatemalan Arabica and Indian Cherry Robusta beans, it offers a smooth, subtly sweet taste with moderate brightness when cold. Tom Ennis, president and CEO at Death Wish Coffee, said: "At Death Wish Coffee, we're on a mission to offer a rich, premium at-home coffee experience, no matter the temperature. Our commitment to continuous innovation has resulted in the ultimate blend for iced coffee lovers. As cold coffee sales continue to boom, consumers deserve a smooth, never bitter – and most importantly, never watered down – coffee experience." Ice Breaker is currently available via the brand's website and in Meijer and Sprouts Farmers Market stores. #DeathWishCoffee #IceBreaker #US

Nestlé-owned brands Nescafé, Aero Peppermint and Quality Street Green Triangle have teamed up to introduce new limited-edition frothy coffees. The Nescafé Aero Peppermint Mocha and Nescafé Quality Street Green Triangle Mocha will join the popular Aero Golden Honeycomb Mocha in Nescafé's collaborative range expansion. Both coffees feature fresh milk, drinking chocolate and either peppermint or hazelnut flavours. Compliant with HFSS regulations, the drinks contain 78 calories per mug, are low in fat, suitable for vegetarians and free from artificial flavours. The mochas are packaged in convenient sachets for quick preparation with hot water. Ingrid Hayes, marketing director of Nescafé Soluble Coffee at Nestlé UK & Ireland, said: "We are thrilled to be collaborating with two of our iconic Nestlé chocolate brands. These coffees combine the beloved flavours of Nescafé with the classic taste of Aero Peppermint and Quality Street Green Triangle. We are excited to bring these indulgent and unique experiences to coffee lovers.” The Nescafé Aero Peppermint Mocha and Nescafé Quality Street Green Triangle Mocha will be available in stores from 19 June. #Nescafé #Aero #QualityStreet #UK

GrubMarket acquired Parsemony, a US provider of enterprise software services for fresh produce distributors, wholesalers, repackers and foodservice suppliers. The acquisition enhances GrubMarket's software services and broadens its software portfolio, including WholesaleWare and GrubAssist. Founded by Carl Mahon in the late 1980s as Vintrex, the company gained renown for its software product, Profitsense. In 2017, its current owner, Colin Hare, rebranded the company as Parsemony. Parsemony offers a range of key solutions, including a cloud-based POS system accessible via handheld devices, facilitating efficient inventory and order management for food wholesale distributors within their warehouses. Its custom software engineering services concentrate on enhancing core ERP capabilities, such as developing user-friendly online ordering interfaces and seamless integrations with third-party accounting systems like QuickBooks. Additionally, Parsemony provides extensive IT services covering network infrastructure setup, administration, technical support, cloud computing, cybersecurity, data migration, hardware maintenance, compliance consulting, and other specialised services tailored to the requirements of food supply chain enterprises. Parsemony's software offerings will join GrubMarket's portfolio of software solutions, which includes WholesaleWare, an AI-powered ERP software for food industry wholesalers and distributors with features like financial management, sales support, online ordering, inventory management, lot traceability, grower accounting and automated logistics; GrubAssist, an AI assistant providing deep insights and automated order processing for the food supply chain; and Orders IO, a custom branded mobile e-commerce solution. Following the acquisition, Parsemony will remain under its current leadership team. Customers of Parsemony will gain access to enhanced software and enterprise AI capabilities through GrubMarket's WholesaleWare, GrubAssist (including AI Orders), Orders IO and GrubPay products. Hare said: "Parsemony is excited to join GrubMarket, which shares our passion for utilising technology to maximise value for the food supply chain industry, which is still predominantly comprised of "old school" businesses that have yet to tap into the potential of what technology has to offer. Furthermore, the produce industry is all about the people, and GrubMarket's team has some of the most genuine, hardworking people in the business. We can't wait to help further GrubMarket's mission to be the most impactful digital transformer for the entire food industry." Mike Xu, CEO of GrubMarket, added: "The acquisition of Parsemony solidifies GrubMarket's position as the market-leading technology enabler for America's food supply chain industry. Parsemony has a sterling reputation amongst the fresh produce industry's software and technology ecosystem and also nicely complements GrubMarket's existing software products, including WholesaleWare, GrubAssist, and AI Orders." "We're also thrilled to bring Colin's considerable expertise to GrubMarket, to support the continued evolution and growth of our best-in-class AI-powered software and e-commerce offerings for our customers. Colin understands what produce wholesalers need and how to speak their language, and he has a lot of experience working on multi-million-dollar contracts with some of the country's largest food retailers and organisations. Together, GrubMarket and Parsemony will deliver tremendous value to our customers as we support their transitions into a new digital era." #GrubMarket #Parsemony #US

Primo Water Corporation and a BlueTriton Brands affiliate have agreed to merge in an all-stock deal approved unanimously by both boards to create "a leading North American healthy hydration company". The merger is anticipated to generate about $200 million in cost savings, which is expected to be achieved within three years after the transaction closes. Upon closing of the transaction, Primo Water shareholders and incentive equity holders will own 43% of the fully diluted shares of the combined company – called NewCo – while BlueTriton shareholders will own 57%. The merger will combine Primo Water and BlueTriton's strengths to establish a North American company specialising in healthy hydration, offering diverse products across various formats, channels and consumer needs. According to Primo Water, NewCo will have a strong financial presence, with combined net revenue and adjusted EBITDA of $6.5 billion and $1.5 billion, including anticipated cost savings of $200 million, for the twelve months ending 31 March 2024. One-time costs related to achieving these savings are estimated at around $115 million. The combined company will offer a broad range of well-known brands across various product formats, distribution channels, price ranges and consumer needs. It will feature a strong portfolio in healthy hydration, supported by a sustainable delivery system that reaches millions of customers. Technology will be used to improve customer service, optimise delivery routes and further reduce carbon emissions. In the twelve months ending 31 March 2024, the combined company generated more than $565 million in Adjusted Free Cash Flow. Moving forward, it aims to keep normalised capital expenditures at around 4% to 5% of its net revenue. Robbert Rietbroek, CEO of Primo Water, said: "We are excited to combine Primo Water with BlueTriton to create a leading North American pure-play healthy hydration company. The transaction is expected to deliver significant value to our shareholders along with the opportunity to participate in the long-term upside potential of the combined company, which will build upon and complement our existing healthy hydration platform." Rietbroek continued: "The combined company will benefit from a diversified portfolio of iconic brands, a national footprint and the strength of the combined delivery platform to better serve customers anywhere and any way they hydrate. Under the stewardship of One Rock and Metropoulos & Co, BlueTriton delivered net revenue growth and increased profitability for both its retail brands and ReadyRefresh." Joey Bergstein, CEO of BlueTriton, added: "The combination of BlueTriton and Primo Water enables our iconic, trusted brands, many with over 100 years of rich heritage, to further expand distribution and reach a broader base of customers with healthy hydration solutions. With greater presence, we also believe that we will have greater ability to positively impact our communities, invest in water stewardship, and bring circular packaging and refillable options to more people in more places." The transaction allows NewCo to retain the bonds and term loans of both Primo Water and BlueTriton, if the parties desire to do so. NewCo plans to continue Primo Water's current annual dividend of $0.36 per share. The future dividend policy of the combined company will be decided and announced after the transaction is completed. Financial terms of the deal were not disclosed. #PrimoWater #NewCo #BlueTriton #US

Canadian coffeehouse chain Tim Hortons has added two new flavours to its range of Dream Cookies. The new Dream Cookies flavours include Oreo Double Stuf and Caramilk, joining the popular Reese's Minis Cookie that contains pecans. The Oreo Double Stuf Dream Cookie features a cookie and cream base, filled and topped with frosting and Oreo crumble. Meanwhile, The Caramilk Dream Cookie is a chocolate caramel cookie with milk chocolate chips and a gooey caramel filling. In addition, the restaurant chain is expanding its dessert portfolio with the introduction of two new Filled Ring Dream Doughnuts, available in Caramilk and Wildberry Cheesecake flavours. Carolina Berti, VP of category and innovation for Tim Hortons, said: "Our premium Dream Cookies and Filled Ring Dream Doughnuts offer an elevated twist on the baked goods our guests have always loved – and with the amazing value for money that Tims is known for". #TimHortons #Canada

Westrock Coffee Company has opened a $315 million ready-to-drink manufacturing facility in Conway, Arkansas, US. The 570,000-square-foot site includes a comprehensive beverage development laboratory, positioning Westrock Coffee 'at the forefront of coffee and ready-to-drink beverage innovation and production,' said the company. The facility features advanced production capabilities, robotics, and end-to-end automation for seamless manufacturing, from green coffee receiving to bottling and packaging. This approach, coupled with a 'future-ready' integrated design, allows Westrock Coffee to scale to meet industry demands while maintaining high-quality standards rapidly. Additionally, a new 530,000-square-foot warehousing and distribution centre, located two miles away, ensures efficient product distribution, reduces transportation times and maintains a smooth flow of materials and finished goods. Scott Ford, CEO and co-founder of Westrock Coffee, said: "The opening of the Conway facility marks a critical milestone for Westrock Coffee. In line with our commitment as a world leader in beverage innovation...we launch the largest integrated beverage facility of its kind. This uniquely positions us as a leading force in beverage production across any channel and beverage format. Moreover, this facility extends our commitment to sustainability and responsible sourcing for our customers, farmer partners, and the communities we serve." #WestrockCoffee #US

Fast food chain McDonald’s is trialling a new vegan ice cream dessert in selected restaurants across the northwest UK, ahead of a potential national launch next year. Available in chocolate and strawberry flavours, the new Vegan Scoop line has been accredited as vegan by the Vegetarian Society. Its ingredients include rice, glucose syrup, dextrose and coconut oil, alongside emulsifiers, thickeners and flavourings. Each pot of the frozen dessert contains less than 100 kcal, providing a lighter option than the chain’s dairy-based classic McFlurry desserts. In addition to the new ice creams, McDonald’s UK is introducing McFreezy, a vegan-accredited frozen ice dessert made with fruit juice and puree, available in either orange or mango and pineapple flavour. While the Vegan Scoops have been accredited as vegan and do not contain milk as an ingredient, McDonald’s has cautioned that they may be unsuitable for consumers with milk allergies due to potential traces through the company’s manufacturing process. The new desserts are the latest plant-based innovation to be unveiled by McDonald’s UK following the national launch of its McPlant burger in 2022. Vegan Scoop is currently available via a selected trial run in 52 restaurants in the north west, while McFreezy will be available for the summer season until 3 September, in selected restaurants in the north west of England and Republic of Ireland. #McDonalds #UK Top image: © McDonald's

Diageo has partnered with food innovation company The Flava People to create a new non-alcoholic Baileys Caramel Sauce targeting the foodservice and hospitality industries. The new sauce, which combines the signature Baileys flavour with smooth caramel, is positioned as a versatile ingredient that can be used to elevate a variety of sweet dishes and beverages throughout the year, but especially during the key Christmas season. Declan Hassett, licensing manager at Diageo, said: "We have seen incredible success with our brand-led licensed products in retail, from our pouring creams to ice creams. Working hand-in-hand with The Flava People, the new Baileys Caramel Sauce is a great addition to our range of delicious products." The Flava People, which has an established track record of developing innovative food products in partnership with major brands, says the sauce will allow foodservice operators to easily incorporate the popular Baileys brand into their menus. "Drawing on our expertise from working closely with the foodservice industry for decades, and the insight from the Baileys team, we believe we have a truly unique product which will allow operators and chefs to get creative in the kitchen," said Scott Dixon, managing director at The Flava People. The Baileys Caramel Sauce will be available in a 200ml squeezy bottle, as well as in bespoke packaging formats upon request, making it suitable for a range of applications from desserts and hot drinks to indulgent cocktails. The partnership taps into growing consumer demand for indulgent, brand-name ingredients that can elevate standard menu items. The versatility of the sauce also allows it to be used year-round, not just during the busy Christmas period when Baileys' products traditionally shine. "Who wouldn't want to celebrate the festive season with a cheesecake topped with Baileys Caramel Sauce, or a chocolate and caramel Baileys martini?" added Dixon. #Diageo #TheFlavaPeople #Baileys #Caramel #Sauce #Indulgence