Hello…and welcome to our second Café Life issue of 2025 – and it feels like summer already. Let’s hope it isn’t a brief warmer spell, with July & August descending into cloud cover, a la 2024! Either way, café operators are well aware of opportunities around increased footfall.
And all our coverage is reflective of the incredible resilience in our sector. It’s a challenge sometimes just finding the time to arrange interviews with everyone I wish to speak to. However, there’s always further opportunity in our bumper autumn edition –which is already in planning!
LIFESTYLE
4-33 Birch / Lost Sheep Co ee / Blue Turaco / Kimbo / Lincoln & York / Kaytea / Beyond the Bean / Bridor / BRITA / Phat Pasty / Bears Ice Cream / The Udder Way
COFFEE MACHINES
34-41 Franke / Schaerer / Gaggia Milano
CHOCOLATE & BISCUITS
So, whether it’s coffee machines or chocolate & biscuits, shopfitting & design or recycling initiatives, iced tea & decaf coffee, RTD on the rise and tasty pies… there really is something for everyone.
SHOPFITTING & DESIGN 54-55 Nisbets REGULARS 56 Index
We are over one year in as a ‘seasonal’ publication. I felt it would give the brand a more distinctive identity, helping operators & advertisers/subscribers gain further print and digital traction. And it would be remiss of me not to thank everyone who continues to make CL such a success. I hope you enjoy the issue… and some shockingly good weather! Cheers!
Alex Bell - Editor
Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk
Advertising Paul Steer, Tel: 01291 636342, email: ads@thecafelife.co.uk
Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk
Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@thecafelife.co.uk
The coffee is hand-roasted in small batches, while the viennoiserie offers exquisitely prepared pastries – welcome to the Birch philosophy.
Skye-high ambition
BEHIND THE SCENES
There is an Isle of Skye speciality coffee roastery also offering a unique micro-bakery and viennoiserie café experience. And it’s a combination destined to succeed, with the brand having expanded to three sites.
Located on the outskirts of Portree, Birch Bakery & Roastery specialises in French pastries finished with local Scottish ingredients and foraged island produce. It’s the brainchild of Skye local Niall Munro, who wanted to replicate the Melbourne café style he saw firsthand on his travels.
Headed up by Parisian pastry chef Tessa Biriotti, the micro-bakery additionally supplies baked goods to the other Birch cafés in Portree and Inverness, with the superb bespoke menu delivering seasonal produce. There is an open-plan space for sit-in or takeaway, with espresso-based drinks available, alongside a refined filter selection.
“We’re so chuffed to have opened a micro-bakery here in Skye – where it all started for Birch in 2020,” said Munro. “The food & drink scene on the island is vibrant and thriving but I saw a gap in the market for good, speciality viennoiserie. The wild produce
available in the Hebrides is second to none, and we’re looking forward to putting our own stamp on patisserie.
“This will be our third customerfacing site, allowing visitors a bit of behind-the-scenes action around the roasting process. And we’ve employed a further two staff members, taking our total employees across Birch to 14 –something I wouldn’t have envisaged when I started from a wee coffee van less than five years ago.”
KINDRED SPIRITS
There’s such a modern feel to Birch, indicative of a new breed of operator in the sector. Scandi-inspired interiors designed by Munro and brought to life by End Grain joinery perfectly evoke the raw, rustic beauty of the region.
“Birch has grown quite organically
over the years, with nothing being rushed or forced,” continued Munro. “Opportunities are always there and I’m excited to see what the future holds.”
His approach to coffee comes from a place of passion, which really shines through from a customer perspective.
“I’m always inspired by people who are so invested in what they’re doing and have a real love for their craft, and I firmly believe it sparks an interest in whomever they cross paths with.
“Tastes and trends have evolved since we opened in 2020. People in Scotland have an appreciation for speciality coffee now more than ever. When we started trading, lattes were the most prominent order in the shop. Now it’s a flat white, which has less milk and is the perfect drink in terms of balance between coffee and milk, for people to really appreciate the taste.”
BUCKING THE TREND
With so many independent businesses struggling, it’s an impressive feat to be growing the brand.
“The speciality coffee sector is under a lot of financial pressure, and we’ve noticed a huge increase in the cost of buying in raw beans for roasting, with some regions increasing prices by nearly 100% in the five years we’ve been trading.
“In 2020, we charged around £3 for a coffee or £3.20 for milk-based drinks. We’ve recently raised our prices to just under £4 per cup, and are transparent with customers, communicating that our focus is on sourcing speciality coffee that can be traced back to the grower, while ensuring integrity and a standard of care to everyone involved. Coffee production is very time
and labour-intensive, and we need to ensure our prices reflect the work that goes into creating and serving speciality coffee at each level in the supply chain.
“Luckily, we have loyal customers – both local to us and tourists from around the world – who have remained supportive throughout any changes and have been just as excited with each new opening as we have.”
And in terms of the roastery, Birch generally gets around 10 samples in at a time, setting various different profiles for a cupping session – which is the universally recognised way of tasting coffees, as all variables are the same.
So, if it ain’t broke…
Can-do attitude!
Lost Sheep Coffee has been a game-changing operator in the ready-to-drink market for over a decade – and they’ve upped the ante with their latest caramel-inspired offering.
DRIVING FORCE
Always looking to break boundaries in the ready-to-drink (RTD) sector, Aussie-style brand, Lost Sheep Coffee, has extended its offering. And its new, speciality-grade Iced Caramel Latte is 100% traceable to origin.
“We are excited about this addition to our Iced Coffee line-up, which is completely unique in the RTD market right now,” said founder, Stuart Wilson.
“What sets us apart is the fact we are roasters. We’re bringing a speciality experience to a new generation of coffee lovers with a canned product that is unrivalled in terms of quality and traceability. We’ve made millions of cups since launching the brand in 2012, so we know what it takes.”
Last year was good for Lost Sheep Coffee, helping to elevate the RTD scene with a duo of super premium canned coffees – Iced Latte and Iced Mocha. Not only did they impress the consumer but picked up industry accolades, including Gold (Mocha) and Bronze (Latte) at the Great British Food Awards.
MEDIUM ROAST
“Now, our Iced Caramel Latte has joined the family,” continued Wilson. “Each can is less than 85 calories, contains half the sugar of leading competitors, can be stored ambient and taps into consumer demand for ‘clean energy’, being a delicious, natural source of caffeine and vitamins.
“The main consumers of canned coffee are Gen Zs and Millennials. They are drinking more cold coffee than hot but are just as discerning about flavour and what they look for from a brand. What was lacking was an affordable, high-end premium offering.
“Most RTD coffee drinks in the chiller are made with instant coffee, even the brands you wouldn’t expect. But we do not, and will not, use instant.
“Our cans are made with our signature Get to the Hopper coffee – a blend of the highest quality Colombian and Brazilian Arabica beans, which are traceable from origin and freshly ground and brewed into our cans. It’s a medium roast, with notes of chocolate and caramel. You can
really taste the difference, as unlike other milk-based coffee cans, ours are smooth, with zero bitterness.
“It’s so important for us to use our own blend. Every bean can be traced back to the family farms that grow for us. We are the only RTD coffee on the market to offer 100% traceability from origin to can,” concluded Wilson.
Visit lostsheepcoffee.com for more info.
Sense of community
The robusta option is gaining traction, with Blue Turaco’s sustainability focused message achieving UK market cut-through.
PRODUCTION PATHWAY
With the coffee supply chain under increasing pressure due to rising prices, operators need to be agile. Finding a balance between quality, innovation and cost-effectiveness isn’t easy –but Blue Turaco is an outlier with an empowering sustainability message.
As an eight-year-old Ugandan boy, founder Wycliffe Sande picked coffee beans to pay for his school fees and food. As the Blue Turaco birds chattered in the trees while he worked,
it seems his career destiny was already written. He now grows coffee in that same country, using his farms to educate smallholders on better ways to grow and harvest robusta. And this bold option with a high caffeine content is becoming more viable in the UK.
“We’re at a turning point,” said Sande. “Robusta has been overlooked for decades, treated like a filler rather than the main feature of the coffee –but the market is finally waking up.
“There are more robusta conversations happening within the industry. The interest is growing and rightly so. Consumers are seeking transparency, flavour and the journey behind their cup. While this is becoming more common with arabicabased coffees, the story behind robusta is yet to be told. It’s time!”
This message was clear when
exhibiting at the London Coffee Festival last year, with numerous attendees keen to learn more about specialty robusta.
POINT OF CONNECTION
In terms of the retail market, Blue Turaco Coffee is now available in Waitrose, Co-op and Ocado, while launching in Tesco this year.
“But we are only at the start – and out-of-home partnerships will mean everything to us. We’re starting to collaborate with independent cafés and roasters, who want to champion specialty robusta on bespoke blends. And if you’re a business that believes in great coffee, transparency and wanting to offer customers something genuinely new, we should be working together.”
Opportunity is knocking, with average UK coffee consumption at an
estimated 98 million cups per day – but packaging legislation, staff shortages and increased financial burdens cannot be ignored.
“It’s tough out there at the moment and there is no sugar-coating it,” continued Sande. “Higher green coffee prices and instability created by global issues like US tariffs only compound the situation further.
“But independent cafés have one major superpower: community. People still crave real, human spaces. And now more than ever. As a coffee partner, we’re not only supplying coffee – we’re
offering a unique story and point of difference. When a café serves Blue Turaco, they’re not just pouring a drink; they’re connecting their customer to a robusta farmer in Uganda. That connection, I believe, will continue to appeal and build loyalty.
“It’s the small luxuries that do well, even in times of recession. We have faith in that.”
VALUE PROPOSITION
But it’s impossible to avoid the incremental spikes in price for your daily coffee. According to statistics on finder.com, the average in London is £3.73. This figure is £2.55 if you incorporate other capital cities around the globe. So, is there a breaking point when consumers begin to turn away?
“There’s a ceiling, for sure. But the real issue is value, not just price. When people understand why a coffee costs what it does – the effort behind it, the impact it can make, the journey – they’re likely to pay more for it. The problem has been that farmers have been subsidised by the industry for so long, so consumers were not fully aware of what the true cost of coffee should be.
“If we keep racing to the bottom, we’re all in trouble, especially the farmers. But if we reframe the conversation around quality, fairness and experience, we can justify a price that supports the entire supply chain.”
However, can people afford to be so focused on the sustainability model –surely they will just go for the cheaper option?
“Short-term, yes. But long term, we can’t afford not to be sustainable. If the growers can’t survive, we won’t even have coffee. Sustainability includes sustainable livelihoods for the people and growers. All great coffees start and end with people.
“That’s why we built Blue Turaco the way we did; smallholder farmerowned, impact-first. Every bag we sell pays fair prices to farmers, supports school meals in Ugandan villages and reinvests in these communities.
“So, when someone buys our coffee, they’re not just getting a great brew; they’re helping build a better food system. And this is bigger than just coffee. We’re rewriting the narrative.
“A smallholder farmer can now build a global brand stocked in UK supermarkets. Specialty robusta can sit proudly on a specialty menu. And African robusta coffee producers can finally capture more value while getting the recognition they deserve,” concluded Sande.
Special brew!
Decaf coffee’s resurgence is set to continue, as consumers seek to avoid caffeine stimulation. Damon Wilson, Kimbo’s UK commercial manager, digs into the data.
GETTING BETTER
Improving sales and consumption of decaffeinated coffee has led to an increase in product quality, meaning health-focused UK consumers can now expect an exceptionally rich taste.
Mintel data from 2023 found that 39% of coffee drinkers wanted to reduce caffeine consumption, primarily driven by concerns over health, sleep and emotional wellbeing. Decaf is also increasingly popular among the Millennial and Gen Z demographics, who are driving overall demand for ‘better-for-you’ beverages. With decaf losing its ‘grandma coffee’ reputation, it is becoming a regular first choice, especially when ethically sourced and well-branded.
According to the British Coffee Association, one-in-five coffee drinkers regularly opt for decaf. But the trend is also being supported by a recognition that the quality of alternatives has increased significantly, with specialitygrade options from the same regions renowned for regular speciality coffee.
Unsurprisingly, this has impacted retail and hospitality, with most brands seeing decaf as a serious part of their range. Sustainability is important and there will likely be a continuing focus on how even decaf beans have been sourced from suppliers above Fairtrade prices. From a health aspect, we are also likely to see more positioning as an evening or ‘wind-down’ drink, as part of a healthy diet.
CHANGING TIMES
In cafés and coffee shops, baristas are taking decaf more seriously – in some cases including espresso shots, using quality milk alternatives or offering pour-overs with premium decaf beans. We expect even more visibility on menus and staff training around it.
There are three main reasons behind the surge in decaf coffee:
● Better decaffeination methods
● Higher quality beans
● More skilful roasting.
Whereas previously, decaf used chemical solvents that removed not just caffeine but also quite a bit of flavour, gentler, more precise methods – like use of water, temperature and time –preserve the taste. Some use pressurised carbon dioxide to target and extract caffeine specifically, leaving flavour oils intact. For example, our decaf ground coffee is obtained from arabica and robusta varieties with a natural extractive process, but all with less than 1% caffeine in the product.
starting point is just better. Our own decaf ground has been created to preserve the rich aroma and flavour of a classic espresso but with no caffeine.
Then there’s roasting. This is tricky because the decaffeination process changes the moisture and bean density. But attention is now paid to bringing out flavours, especially for espresso, where balance and body are key.
For the home market, popularity of decaf pods and capsules will continue to grow. Kimbo offers decaf ground coffee, capsules compatible with Nespresso machines, as well as compostable Decaf ESE coffee pods.
Decaf was often made from lower-quality beans because it was seen as a niche or ‘less serious’ option – but times have changed. High-grade beans specifically for decaf means the
We are also likely to see subscription models offering small-batch decaf for home users. Brands are looking at half-caffeine as a middle ground but this has yet to take off. RTD decaf cold brew is emerging as a lifestyle drink for evenings or post-workout, while iced decaf taps into health-conscious consumers looking for a treat.
Barista training growing in stature
Almost 350 people have started barista training in the past two years at the Kimbo Coffee Academy in London.
The Academy is the only Kimbo training centre abroad that provides coffee education for Kimbo’s existing clients. It also offers training to private individuals who want to undertake a course for different reasons, whether they are looking for new opportunities or are about to open a business.
Courses include VRQ level 2 in
Barista Skills run by Kimbo’s UK training manager Nicola Pace, on behalf of City & Guilds of London and the Beverage Standards Association. It takes three days and provides a recognised qualification after practical and written assessments.
Other courses include Basic Barista Skills, for beginners; Advanced Barista Skills for those who want to go deeper in their coffee knowledge; and Latte Art for people with little or no experience. The Academy also has bespoke sessions tailored to individual requirements. Courses are informal, with a maximum of six people.
“There was significant interest after the pandemic,” explained Pace. “That has shown no sign of slowing down, with most attending a Kimbo Day – a basic Barista Skills session – free of charge, but only for Kimbo clients.”
“As a roastery we support customers in different ways. We look forward to further increasing the numbers attending professional sessions, delivering recognised qualifications.”
An attendee, Domenico Colangelo from Italian restaurant Babbo in NorthWest London, described the training as ‘a really nice experience’.
“I am so proud of the things that I learnt,” Colangelo said. “I am now ready to show our guests all this new information.”
With more than 50 years of experience, Kimbo is one of Italy’s biggest and best-known roasters. Its wide range of blends represents the art of Southern Italian coffee.
Visit kimbo.co.uk/barista-training/.
cool! Play it
With cold coffee booming, category insight manager at Lincoln & York, Richard Milner, provides valuable insight on products, innovation and flavours.
LIGHT
THE TOUCHPAPER...
The cold coffee category is heating up, fast. With iced coffee now worth £273m and RTD in retail reaching £328m1,2 the demand for cooler caffeine is showing no signs of slowing.
Driven by younger, social savvy consumers, these formats are much more than a seasonal trend – they’re shaping the future of the category. Add to that a 25% growth in iced coffee value over the past two years3, and it’s clear: cold is gold when it comes to coffee innovation.
At Lincoln & York, we’ve been exploring how to help customers tap into this space. From indulgent iced drinks that capture attention on social media to convenient RTD formats catering for busy, on-the-go lifestyles, our latest developments make it easier than ever for brands to get involved.
KEY ENGAGEMENT
Younger consumers are redefining the category, with cold continuing to be their format of choice. In fact, iced coffee is the third most popular
drink for those aged 18-35, and the format is particularly resonating with those in London and the Southwest4
According to our latest research, 55% of consumers have purchased an RTD coffee in the past year, jumping to 80% among 25-34-year-olds5. These are socially connected, experiencedriven individuals who want drinks that are not only convenient but also photogenic and flavour-forward.
Extravagant menu options such as Pistachio Iced Latte, White Chocolate Iced Whipped Latte and Strawberries and Cream Iced Latte aren’t just indulgent; they offer shareable moments that drive footfall and brand love, one post at a time. With 45% of under-35s sharing a picture of their beverage online in the past 12
months6, the role of social media in engaging younger coffee connoisseurs shouldn’t be underestimated.
WITH A KICK
Flavour is a major driver of growth, with indulgent options leading the way. In RTD, vanilla and chocolate are the fastest-growing profiles, up 12% and 10% respectively7. Meanwhile, in iced coffee, dessert-inspired creations continue to excite, reflecting a demand for drinks that feel like a treat.
With over 40% of beverages now purchased ‘to-go’, convenient formats like RTD coffee are becoming essential – not just in retail but across cafés, hospitality venues and the wider foodservice sector8, as busy consumers seek out quick caffeine fixes. At Lincoln
SIMPLY EFFECTIVE
With this growing demand for iced and RTD coffee, operators require efficient solutions that balance speed, consistency and quality. Formats like cold brew concentrate simplify service, allowing baristas to build on-trend drinks by just adding flavour and milk. These options are valuable, as afternoon and evening now account for the largest share of iced coffee consumption9, extending sales beyond the traditional morning peak and catering to evolving consumer habits.
In retail, private label has emerged as the second largest RTD segment by
volume10, highlighting an opportunity for operators to respond with branded cold coffee of their own. However, high minimum order quantities (MOQs) for custom canning and packaging have historically held smaller brands back.
As the category evolves, private label isn’t just a route to market. It’s a strategic way for operators to capture value and meet demand head on.
1&3 Kantar OOH Panel, Coffee, 52 w/e 23 Feb 25
2 NIQ Scantrack – MAT w/e 22.03.25.
4 L&Y VYPR research 10-17 Jul 24.
5 L&Y VYPR research 16 Apr 25.
6&8 Allegra Project Cafe 2025
7&10 L&Y; NielsenIQ Defined RTD Coffee for 52-wk ending 22/03/25.
9 Kantar OOH Panel, 52 w/e 23 Feb 25.
& York, we’re proud to support our customers unlock this potential with flexible, future-led solutions.
Next-generation hydration
We caught up with Kevin Tang, founder of Kaytea, to discuss latest ice tea trends, the buzz around fusion flavours and how café operators can get on board.
CLEAN LIVING
This summer, new brands and innovators are elevating old-school ice tea into exciting spaces, with cleaner labels, natural formulations, flavours and functional benefits – and Kaytea has been a key player since 2020.
Kevin Tang had extensive experience of Asia and Canada and used this culinary knowledge to experiment with unconventional blends.
“There is a huge opportunity to reinvigorate the ice tea market, making it fun and relevant for a new generation,” said Tang.
“First up are fusion-inspired flavours. Our best-selling RTD Cold Brew Ice Tea range includes hibiscus from Africa, yuzu from Japan, white peach and green tea from East Asia, alongside grapefruit and jasmine fusion and rose guava with Middle Eastern influences. It’s about bringing more variety and excitement to the UK – our flavours are exotic, yet approachable, and not overly niche.
“There’s an emergence of cleanlabel formulations. Many powdered and RTD ice teas rely heavily on overly sweetened drinks with preservatives. Now, we’re seeing a shift towards natural, with balanced flavour profiles.”
One key buzz-phrase that Kaytea is focused on is ‘functional hydration’ –where ingredients are incorporated to
provide specific health benefits.
“We’re in the process of developing a new RTD ice tea infused with electrolytes, which is super exciting as it’s a next-generation product, offering a still alternative to sparkling hydration drinks – it’s also an upgrade from dated ice tea, flavoured and functional water. Hypotonic beverages (which are
“We’re in the process of developing a new RTD ice tea infused with electrolytes, which is super-exciting.”
specifically formulated for everyday hydration) are set for significant growth over the next few years, so it’s brilliant to be leading the charge.”
SHAKEN, NOT STIRRED
When it comes to innovation, the Kaytea team leaves no flavour profile stone unturned! They’re consistently pushing boundaries and finding ways to build engagement and loyalty among Gen Z consumers.
“A new product we’re bringing to hospitality and foodservice this summer is our Instant Ice Tea Powder,” continued Tang. “Available in three delicious flavours – Peach & Mango, Lemon and Classic Milk Tea – the pre-blends are easy to prepare for a delicious burst of natural hydration with each sip. Simply stir the powder into hot water and top up with ice, or blend with cold water.
“For café operators, there’s an element of theatre too, as they can be prepared with a cocktail shaker for a ‘Shaken’ Ice Tea.”
And we can certainly expect to see a lot more from Kaytea in the next 12 months.
“The powders have been developed specifically for café and hospitality operators to help them embrace the ice tea trend and bring next-generation hydration to customers in a format that’s convenient and easy to prepare. We’re confident that people are going to love it and can’t wait to hear what they have to say!
“We’re also rolling out our newly rebranded light and refreshing Ice Tea Cans. Cooler than squash but healthier than soda, they blend organic and Fairtrade teas with globally inspired fusion flavours. The RTD format is perfect for grab & go and the customer feedback so far is fantastic.
“Beyond this, we have lots of innovation bubbling away in the functional hydration area, so watch this space,” concluded Tang.
Visit kaytea.co.uk. For trade enquiries, call 0330 04431479.
Five reasons why Ice Tea Powder is the new syrup for operators:
1. It can be customised for the perfect brew. Unlike presweetened syrups, ice tea powder offers greater control over the strength and sweetness of the tea. Simply adjust the amount of powder and water, tailored to your customers.
2. The natural tea flavour shines through. While syrups can be overly sweet or artificial, Kaytea Ice Tea Powder is formulated differently.
3. Cost-effective. Powder mixes are highly concentrated, so they produce more servings per gram compared to syrup. This allows you to lower cost per cup without compromising quality, keeping profit margins more healthy.
4. Easy to store, with a longer shelf life. Syrups can be bulky and prone to spoiling once opened. Kaytea Ice Tea Powder is lightweight and compact, with a longer shelf life. This means less worry about waste and spoilage.
5. Fuss-free and easy to serve! Preparation is straightforward and mess-free. Just mix with water, stir and serve – no sticky spills or clogged syrup pumps, saving time during busy shifts.
Sweetbird is big on adding explosions of flavour to menus. Marketing director, Anna Kaarow, gives us the lowdown on new arrival, Sweetbird Fusions+ Syrups.
Tell us about your latest product launch – and how it can benefit the café sector.
We are really excited about Sweetbird Fusions+ Syrups. It’s been in the works for a while and we can’t wait to see it on menus. Functional drinks have exploded in the RTD world but we knew coffee shops deserved a version they could make in-house – fresh, delicious and cost-effective. So, we created Fusions+ Syrups. We’re excited about the new flavour pairings too.
Fruit with punch!
Fusions+ Syrups come in Lime & Pink Guava, Mango & Passionfruit and on-trend Apple & Rhubarb.
Launching in May, Fusions+ is a range of three syrups, each with an added functional boost – vitamin C, vitamin B12 or caffeine. It’s so easy to make Functional Coolers (just three pumps, ice, water or soda) but they look amazing and taste even better. We suggest shaking them up with freezedried fruit for a vibrant, premium feel but without the single-use packaging or price tag of a canned drink. They’re high-impact, low-lift and great for margins, so what’s not to love?
Can you expand on your NPD process?
We are a family-run business and part of the Beyond the Bean family, which means we’ve got coffee in our veins – literally. Many of our team are ex-baristas, coffee shop owners or have worked front-of-house, so when we develop products, we think about real-world service. We’ve been in this industry since 1997, seeing it grow and change, always right at the centre of it all.
New ideas often come straight from customer conversations – noticing pain points, spotting gaps or just sharing a moment of ‘wouldn’t it be cool if?’
We also travel a lot, visiting coffee cultures and trade shows worldwide. Plus, because we work across the full spectrum of drinks – from coffee to cocktails – we love creating flavours and formats that break category boundaries. That’s how we keep things fresh and ahead of the curve.
You’re very much abreast of the latest trends. What are consumer expectations in 2025?
It’s clear that cold drinks are the hot ticket, and not just in summer. Iced coffees, iced teas, frappés, smoothies – they’re now year-round orders, particularly among under-30s. And the younger crowd loves customisation. Over 80% of under 35s say they regularly add syrups to their drinks, which is music to our ears.
Beyond flavour, consumers want added benefits – whether that’s a vitamin boost, natural energy or something that makes them feel
good. That’s one of the big reasons we created Sweetbird Fusions+ Syrups. And honestly, people want drinks that look amazing. We recently ran a live trend test at the NRB show in Manchester – think Tinder meets coffee – where people swiped on the drinks they loved. It was a fun way to confirm what we’re seeing daily: bold, functional and visual wins the day.
Is it fair to say that visual impact is just as important as taste?
Absolutely. With costs rising, people want their coffee shop visit to feel like a treat – something they couldn’t easily make at home. Drinks need to taste great but also look the part.
That’s why we design everything with visual appeal in mind – from syrup colours to the recipes we recommend. Operators tell us again and again that
the majority of drink orders aren’t for a plain latte. So, we help them stand out with iced drinks that are colourful, craveable and easy to execute consistently, especially during a rush.
Operators are under huge financial pressures. How is Sweetbird helping to mitigate these challenges? We know margins matter more than ever. That’s why we build products like Fusions+ to be cost-effective and high impact. A single bottle makes 40+ 12oz/355ml drinks – and those command a higher RRP than a standard iced tea or soda. You also cut out the cost (and waste) of cans or RTD bottles.
We’re also always looking at how to cut packaging waste. All Sweetbird syrup bottles are made from 100% recycled plastic, which is a change we’re proud of. It’s better for the environment and operators who want to reduce their footprint without complicating operations.
And speaking of sustainability… all our Sweetbird syrups are made right here in the UK, using UK-sourced ingredients whenever possible. So, if you’re looking to reduce the carbon footprint of your menu, locally produced syrups are a step in the right direction.
You work with both independents and high-street
names. How do you maintain and grow those partnerships?
Through relationships, it’s that simple. From a single-site café to a national group, we take the time to understand menu and workflow. We don’t just ship syrups – we help with training, recipes, launches and keeping things current. That support matters, which is why so many stick with us for the long haul. And we get it. We understand what it’s like to be behind the counter during a busy morning. We design everything – from syrups to packaging and recipes – to be easy, fast and consistent. Coffee shops have had to be incredibly resilient and creative these past few years. Our research shows 70% of drinks on menus are non-coffee beverages, so there is huge potential.
For more info, visit sweetbird.com.
NEW
A French love affair…
Bridor is adapting its offering for the ‘perfectly imperfect’ consumer approach to vegan and plant-based pastries, while steadfastly refusing to compromise on taste.
RIGOROUS PROCESS
Bridor is a French, frozen bakery manufacturer, combining large-scale manufacturing strength with over 30 years of expertise. Thanks to a product reach spanning 100 countries, its decision to develop new vegan pastries should certainly pique interest.
“Of course, the past decade has seen a rise in the number of vegan food & drink options, as awareness of plant-based diets increases,” said Erwan Inizan, Bridor Northern Europe sales director. “The number of people incorporating plant-based products into their diets continues to rise year
on year, with 39% of global consumers saying they find the vegan claim appealing when specifically purchasing bakery items1.”
Bridor research has also found 54% of people consume vegan Viennese pastries at least once a week, with 69% as a morning or afternoon snack2. “So, it was clear that as a leading bakery manufacturer for foodservice and
"Margarine with a melting point similar to butter was used, alongside a French wheat so the pastries could match their traditional counterparts."
hospitality, we should create plantbased variations.”
The team of development chefs and bakers managed to produce an offering that provided consumers with the familiar taste and flaky texture they expected from a Viennese pastry. An extensive process was undertaken to rigorously select the best ingredients.
“After all, consumers seeking plantbased alternatives still want premium taste and texture,” continued Inizan.
Margarine with a melting point similar to butter was used, alongside a French wheat flour so the pastries could match their traditional counterparts. A vegan egg wash substitute (made of pea protein, water and sugar) creates the goldentopped pastries. The product range is made using Bridor’s ‘Clean Label’ recipes, which only use ingredients of natural origin3
“We’re proud of the results and believe these products offer the puff pastry texture and taste that consumers love and expect. The new plant-based range includes four French-style pastries (Vegan Croissant and Vegan Pain Au Chocolat*) and four gourmet vegan pastries (Vegan Cherry and Flaxseed Crown, Vegan Orange, Hazelnut Crown and Vegan Vanilla and Hazelnut Crown, and Vegan Raspberryfilled Croissant).”
MOVEABLE FEAST
Many foodstuffs making a transition to vegan/plant-based or allergy friendly find the journey difficult. And tastes evolve all the time.
“Consumers aren’t rigid in their approach to what they eat and drink – it can flex by the day. More of us are embracing a ‘perfectly imperfect’ approach to lifestyle and diets4, which is why it pays for operators to know what customers need and can offer a variety of options, from indulgent
pastries to gut-healthy or proteinpacked dishes.
“Here at Bridor, we’re dedicated to delicious products that people can trust. In fact, 82% of our savoury snacks are ‘Bridor Clean Label’ in 2024, meaning they are made from ingredients of natural origin, even with aromatic or texture-enhancing properties such as vanilla for flavour or turmeric for colour.”
Last year was a positive one for the out-of-home market, with over £48bn spent on food in cafés, restaurants and hotels, an increase of 14% YoY5. Within that, breakfast was one of the fastestgrowing meal occasions6, bucking its perception as the most skipped meal of the day and demonstrating its worth to hospitality outlets.
“With more office-based days, we expect this trend to continue, with hot drink and morning snack combinations especially appealing to price-conscious shoppers. In terms of popular breakfast items, classic pastries such as croissants or pain au chocolat remain winners and are the ideal accompaniment to a coffee. That’s not to say you can’t experiment with innovations to cater for adventurous eaters.
“For example, Viennese pastry fusions – incorporating global flavours – are impactful in-store and on social media. We know that 60% of consumers love vibrantly coloured and decorated pastries7, so operators can help theirs stand out, especially in displays with fruit toppings or glazing.
“Understandably, lunch remains the top occasion for FTG purchases8, with sandwiches just under half (43.9%) of all on-the-go meal mains, reiterating the need for hospitality outlets to deliver a varied selection, including rolls, savoury snacks and pastries.
“Another opportunity is savoury pastries, as the second fastest growing FTG type by volume sales behind salads, up 15.1%9. Croissants make a great sweet base for a savoury sandwich – or Crodwich as we like to call them – and we have many recipe suggestions for partners, such as the cooked ham and mature cheddar Crodwich or with goat’s cheese and butternut squash.”
1 FMCG GURUS: Fresh Bakery Trends in 2021 & Beyond.
2 Bridor survey of 1000 nationally representative UK consumers – Dec 2022.
3 Excluding Danish Crowns.
4 2025 Global Food and Drink Trends – Mintel
5 Kantar, OOH Data, 52 w/e 9 Jun 2024
6 IGD, 2024
7 Bridor study of 6000 consumers representative of Europe – Sep 2023.
11 & 12 Bridor study, 800 buyers of croissants at least once a week – Jan 2025
PASTRY HABITS
Bridor’s ambitions around innovation are not just limited to the vegan collection, having also introduced a pistachio-filled croissant this year.
“Pistachios are an on-trend ingredient, with global social conversations around the nuts increasing by 10% over the past year10. Consumers are enticed by the bold green visuals and wholesome nutty taste. We also know that 40% of British consumers want croissants with original flavours11, so we’ve used our craft to produce the pistachio-filled version, meeting a key demand.
“We have also recently launched the Croissant Revolution, a guide that includes bespoke consumer research
looking at the nation’s pastry habits. And the results were clear, with the croissant remaining a firm UK favourite. Research showed that over 93% of croissant buyers eat them at least once a week, 55% twice a week, and nearly a quarter (23%) enjoy them three to four times a week12.
“The guide discusses opportunities for operators to increase croissant sales by tapping into the trends for savoury fillings, as well as offering a wide range of sweet fillings and toppings. And there is great potential for the café and coffee shop sectors to boost pastry sales in the year ahead by experimenting with deconstructed croissants,” concluded Inizan.
Bridor also introduced a number of new products last year. A notable addition was teaming up with worldrenowned German chocolatiers Milka, for the Swirl with Milka Chocolate, offering counter appeal by bringing this iconic name into the OOH sector. When picking up food on the move, this recognisable brand can support impulse purchases and help outlets pair items with hot drinks.
Visit bridor.com/en-uk/recipes/.
* Mini versions of the Vegan Croissant and Vegan Pain Au Chocolat are also launching this year.
The BRITA Professional Grounds of Innovation competition is returning for a third consecutive year, recognising coffee shops across the UK that deliver exceptional experiences within their
Stirring up the creativity
shop and 2024 first-place winners.
● Batch Baby, London-based coffee shop and 2024 top 10 winner.
● Carnival Coffee, London-based coffee shop and 2024 top 10 winner.
● Paul Whitehead, BRITA business account manager and Latte Art Champion.
● Emma Field, BRITA account manager and coffee specialist.
Mother Espresso was celebrated last year for its creative use of surplus products, such as brewing kombucha from coffee leaves. A representative said: “We were incredibly pleased to be nominated but to go on and win was a very happy surprise! We’ve always strived to create a unique experience for our customers, and the award is a fantastic validation of the hard work and passion we’ve all put into it.”
communities. The winner will be awarded a prize worth £1000.
With over 50 years of expertise in water filtration, BRITA Professional is committed to supporting the coffee industry in delivering the perfect cup every time. Amid challenges such as rising bean prices, energy costs and supply chain disruptions, the competition celebrates the independent UK coffee shops that are finding solutions to still deliver.
The 2025 competition, running from 31 March to 23 June 2025, is supported by a distinguished panel of coffee industry experts:
● Christopher Hopkin, head of engineering at Alchemy Coffee.
● Ben Lewis, content creator, awardwinning barista and latte artist.
● Mother Espresso, Liverpool coffee
The 2025 competition winner will receive an exclusive latte art masterclass with award-winning barista Ben Lewis, a sensory session with a BRITA water sommelier, a BRITA bundle
featuring a year’s supply of filters and a premium coffee package from Carnival Coffee Roasters. All will be revealed on
15 September.
The top three finalists will win a PURITY C iQ filter from BRITA – the world’s first data-driven, intelligent filtration system designed to ensure cafés deliver consistently great tasting coffee. All top 10 finalists receive a Grounds of Innovation winner’s plaque to display in their premises.
Samantha Scoles, sales director at BRITA Professional and qualified water sommelier, added: “This year, we look forward to celebrating more coffee shops that not only serve great coffee but also contribute meaningfully to their communities. Last year’s entries were incredibly inspiring, from a
roastery supporting prison leavers with skills, to a café partnering with femaleowned roasteries. We are excited to see the creativity and versatility this year.
“We are proud to continuously back the industry. Not only through Grounds of Innovation but by also delivering exceptional-tasting coffee through our market-leading filtration technology. This ensures that businesses can consistently provide customers with a top-tier experience, while protecting their machines day in and day out.”
To find out more and enter, visit brita.co.uk/grounds-of-innovation-2025/.
BRITA launches revolutionary iQ Meter
BRITA Professional has unveiled the BRITA iQ Meter. This marks the latest addition to its range, which has been shaped by decades of pioneering expertise since the first BRITA water filter was introduced.
The technology is designed to transform how coffee, vending and hospitality operators can optimise filter performance, offering efficiency, savings and ease of use.
The iQ Meter allows businesses to remotely monitor and manage filters in real time, ensuring precise usage without disrupting daily operations. With as little as 1mm of scale build-up leading to a 7% rise in energy costs, management is crucial for reducing expenses and extending equipment life.
The three main advantages are:
● Cost savings and longevity – the iQ Meter optimises filter usage, ensuring they are only replaced when needed, resulting in savings and longer-lasting equipment.
● Enhanced service efficiency – with precise filter replacement scheduling, reduce unnecessary callouts, prevent downtime and minimise maintenance.
● Reduced energy consumption – prevent scale build-up and optimise efficiency, helping businesses reduce their overall energy and carbon footprint.
In 2025, operational efficiency is crucial. New research from BRITA Professional found that 61% of hospitality businesses are using smart technologies to reduce energy usage of equipment, with 49% leveraging IoT solutions to monitor and control energy usage.
The iQ Meter eliminates guesswork, providing businesses with clear, real-time insights. Utilising plug-and-play technology which allows for quick installation with 4G connectivity, it enables remote access and simplified management across multiple locations.
It also offers seamless integration with the BRITA iQ Portal, a cloud-based platform that provides real-time data
and insights on filtration systems. This streamlines service planning and allows the monitoring of usage trends across sites for optimal performance.
Check out brita.co.uk/iq-range/.
Quality assurance
SHIFTING SANDS
Consumer eating habits in UK cafés are evolving, with a heightened focus on value, quality and selective indulgence. The pound in the pocket is precious, so customers will spend when they recognise quality that matches the prices being charged.
According to Bidfood’s 2025 Food and Drink Trends report, 76% of consumers identify as value-led when eating out, yet this definition extends beyond just low prices. Notably, 74% prioritise quality when selecting venues and menus, indicating a willingness to spend more for superior offerings.
Paul Clark, Phat Controller at The Phat Pasty Co, talks consumer habits, British credentials and how operators can elevate the purchasing experience.
STORYTELLING & PROVENANCE
Consumers are increasingly tuned in to where their food comes from, with provenance a key driver in decisionmaking when eating out. Supporting British farmers and buying products that contain their farm-assured meat taps into this.
This shift is evident in the growing demand for premium on-the-go, such as chunky, deli-style sausage rolls and hand-crimped pasties made with British farm-assured meat. Offering these items not only taps into the consumer mindset – they command a higher price on the menu, encouraging additional revenue.
Cafés can also deliver plant-based offerings accredited by The Vegetarian Society or the Soil Association’s ‘Food for Life Scheme’ – or brands that uphold sustainability credentials such as B Corp accreditation. This all helps build trust and confidence.
Award winners also help justify the out-of-home expenditure and enhance the ‘treat’ experience. Just recently, our Phat Pasty Keralan Cauliflower, Chickpea & Onion Bhaji Pasty – the first plant-based pasty to launch to market six years ago – received the Gold Award and was crowned overall winner of the ‘Pasty’ category at the British Pie Awards.
INGREDIENT ASSURANCE
It’s very tricky for consumers to know where the food they are eating is from. Brands can claim their products are British when, in reality, they are simply ‘made in Britain’, containing non-British meats and ingredients.
The provenance of the key named ingredients is important – for us, a Cornish pasty is synonymous with the best of British and customers expect our beef. Our research revealed that knowing that a product contains British meat would make 78% of consumers more likely to buy it1. And two thirds (66%) are more likely to buy food items from a B Corp accredited brand2.
Quality ingredients, especially those linked to sustainable farming, ethical production or award-winning products, are seen as a mark of trust. Operators should call out these points of difference on menus, product signs, branding and social media channels.
EXPERIENCE ELEVATION
With competition growing, it’s a good idea for independents to consider elevating their food and competing with major brands on the high street.
One way is via branding. This can be as simple as menus and point-ofsale posters, through to displays on heated cabinets. We have developed packages for customers, as well as branded greaseproof bags which list ingredients, allergens and Kcal information. Operators don’t always have the skills, time or budget to create this in-house, which is where using a branded range from a supplier can help. Fun, vibrant and impactful displays can transform an outlet, giving
a professional approach to drive sales and customer satisfaction.
What remains consistent is the fastpaced dining landscape. Cafés must think about how they display pasties and sausage rolls, to ensure they are the correct temperature and can be served immediately for consumers on-site or on the move.
EFFICIENT OPERATIONS
Pre-bought, ready-to-bake products have come on leaps and bounds, and it’s virtually impossible to tell the quality difference between these and those made in-house.
A huge pro for operators buying in quality pasties and savouries is how easy they are to prepare, alongside guaranteed consistency, allergen controls and their artisan appearance.
Delivered frozen, our pasties, sausage rolls and savouries can be simply baked-off, then sold direct from a heated cabinet or hotplate. Virtually any member of staff can prepare them with ease, and consumers are offered the same quality serve every time.
But businesses need more than just great-tasting FTG products – they need compelling stories, consistent quality and smart branding. By choosing
provenance, shouting about British credentials and creating an engaging grab-and-go experience, operators can build loyalty and command higher prices. Turn a simple savoury snack into something that feels premium, purposeful – and worth every penny.
For further info, visit phatpasty.com. 1&2 3GEM Research & Insights: commissioned by Phat Pasty Co, Mar 25
JOIN US AT THE UK’S LEADING SHOWCASE OF ARTISANAL FOOD & DRINK
Scan the code to find out more
Speciality & Fine Food Fair is returning to Olympia London from 9-10 September 2025. This is your chance to meet passionate producers, discover fresh ideas, and gather a year’s worth of product inspiration under one roof.
Sweet dreams
Bears Ice Cream Sandwiches are all set to make summer menus sizzle.
SOCIALLY ACCEPTABLE
Bears Ice Cream Imaginarium is a family-owned, premium artisan operator with a cult-like following for its creative combinations. This is illustrated by the latest range, which launched in February 2025.
Founded in 2016 by English/ Icelandic couple, Phil Harrison and Vera Thordardottir, the latest Ice-Cream Sandwich menu has been hand-crafted with precision at their Whitstable kitchen. The curated selection of five signature offerings is designed to bring Instagram appeal to cafés and restaurants. It features five flavours, including one plant-based variety:
● Triple Chocolate Salted Caramel
● Lemon Meringue Pie
● Peanut Butter Miso Caramel
● Raspberry Ripple Birthday Cake
● Strawberry and Sprinkles (PB).
Award-winning chef, Harrison, said: “Bears is all about bringing joy to customers. Our ice cream sandwiches add a playful element to our wholesale menu, so that cafés and restaurants can up-level dessert menus this summer.”
Multi-award-winning, Bears Ice Cream Imaginarium was crowned Producer of the Year 2025, Kent & Medway Food & Drink Awards; Best Local Food & Drink Producer in Kent 2024 by Muddy Stilettos; scooped gold at the Taste of Kent Awards 2024; and were third in the London heat of the Gelato World Masters competition.
Along with their ice cream
sandwiches, they have recently launched tubs, made up of all three medal-winning gourmet flavours, along with seven new varieties.
STORYTELLING GOALS
“At Bears, every flavour starts in the kitchen – not in a lab,” continued Harrison. “Our approach is very chef-driven, which means we build each recipe from scratch using real ingredients, seasonal produce and a whole lot of imagination.
“Our Blueberry & Lavender Jam Meringue Swirl, for example, was inspired by a walk through the lavender fields at Castle Farm, Kent. It’s creamy, floral, fruity and textural. Our Banana Miso Butterscotch came from a mission to fight food waste – we use
‘last date’ bananas that are too ripe for retail but perfect for making flavour sing. The miso brings umami, the butterscotch adds indulgence. We’re not just making desserts… we are telling stories through flavour.”
Consumer trends are evolving faster than ever, with a desire for authenticity, sustainability and surprise, alongside a hunger for more meaningful indulgence. Treats that taste incredible but are made responsibly.
“People want to know what’s in their food and where it comes from. So, we lean into that by working with local growers, embracing surplus produce and constantly innovating. We also see a big trend towards texture and complex flavour – it’s no longer just about ‘chocolate or vanilla’. People are craving depth.”
And there’s a delicate balance between tradition and something shiny and new, with Bears Ice Cream Imaginarium looking to be completely different to everyone else.
“We make ice cream that is delicious, memorable and fun. We think outside the box to create these experiences. Life is too short for boring ice cream.”
They’ve built strong working relationships with independent restaurants and cafés, connecting through passion and creativity.
“Many places take our wholesale range. We make bespoke flavours for a small selection of restaurants too. It’s about connection and community. Also, we don’t follow trends – we set them.
“Our edge is our culinary background, commitment to sustainability and relentless creativity.
We’ve developed over 170 original flavours, while never compromising on ingredients. Everything is churned in small batches here in Whitstable. Plus, our storytelling sets us apart. From the design of the scoop to the sourcing of the produce, we want every element to feel considered and full of character.”
And Harrison has straightforward advice to any operator considering the ice cream route.
“Think beyond the cone. Ice cream isn’t just for sunny days – it’s incredibly versatile. Serve with warm brownies, affogatos, French toast, cocktail pairings or even savoury dishes.
“The key is integration in a way that reflects your brand. Use it to elevate the dessert menu or add a ‘wow’ moment to brunch. A scoop of seasonal sorbet with fresh fruit or a mini ice-cream sandwich with coffee can create real theatre for your guests. Keep it simple but don’t be afraid to surprise,” concluded Harrison.
Email hello@bearsicecream.co.uk or visit bearsicecream.co.uk.
GRAB SUMMER BY THE SNACKS WITH CHEEZ-IT
Summer has arrived, and with it, snacking season! As the temperatures soar, appetites often shrink, and people gravitate toward smaller meals and on-the-go options. For cafes, this seasonal shift is the ideal time to refresh your snack selection and tap into growing consumer demand.
According to Lumina Intelligence, out-of-home snacking is up 9% year-on-year, with crisps and savoury snacks, the top-performers, seeing an uplift in value of +12% and +9% respectively1.
Offering stand-out, premium snacks to complement your artisan sandwiches, fresh salads, and deli items is therefore a great way to capture additional revenue and to keep your café top of mind for customers all summer long.
One snack sensation that you shouldnʼt miss out on this season is Cheez-It
This iconic US brand made its UK debut in June 2024 and has already made serious waves in the market. A $1 billion brand globally, the snack has reached an impressive £10.4 million brand value since launch, becoming the largest crisp NPD in 20242.
Why the hype? Cheez-It is baked, not fried, and made with 100% real cheese, delivering an ultralight, crispy texture and bold, authentic flavour. Its proprietary baking process and signature curvy edges create a moreish snack that strikes the perfect balance of crunch and taste.
The UK range includes two flavours - Cheese & Chilli and Double Cheese - designed for those who want a more intense and flavourful snack experience.
Cheez-It is an ideal snack for the out-of-home channel. Its vibrant, eye-catching packaging helps it stand out and encourages impulse buys, whilst its compact 40g size makes it easy to stock and displayideal for cafés looking to maximise limited shelf space while offering something new.
But don’t just take our word for it, trial Cheez-It today!
Scan the QR code for a free case and discover why Cheez-It is the ultimate snack choice this summer.
1 OOH panels, Q2 2024, Kantar Worldpanel
2 Kantar Worldpanel, Top 10 FMCG NPD in 2024 by value sales (£), Total Market
There is an UDDER WAY
Eliminating the plastic waste created by milk bottles is a ground-breaking sustainable approach from Australia.
KEG POWER
A simple method for café & coffee shop owners to save money and reduce plastic waste has been pioneered in the Southern Hemisphere and is beginning to make an impact in the UK.
The Udder Way manufactures 18L LDPE (HACCP internationally certified) food grade kegs that are 100% reusable and recyclable, while also being free of BPA and Phthalate Plasticisers. They have a lifespan of eight to 10 years and can be used 800 times, which equates to 302.4kg of single-use plastic waste reduction (per keg) in their lifetime.
The system also increases storage space, with The Udder Way developing dispensing systems (café and deli) in conjunction with the kegs. This combination dispenses the milk at the push of a button, to enhance efficiency.
Ideal for commercial use, a smartphone app tracks usage and enhances traceability. It logs product dates, authenticity, ingredients, location, delivery, efficiency and plastic reduction.
“We offer cafés a complete waste solution for milk,” said The Udder Way business development manager, Kurtis Tupangaia. “Traditional packaging like plastic bottles follow a wasteful, linear lifespan – manufactured, transported, used once and discarded. Even when recycled, they incur waste-removal fees and require energy-intensive processing and many still end up in landfill. The Udder Way reusable kegs break this cycle.
“Our product
offers a 100% circular format of packaging, eliminating waste entirely. As an example, a café using 350L of milk per week stands to remove almost 500kg of solid plastic from waste and over 700kg of C02 emissions from the atmosphere every year by switching to The Udder Way.”
RIGHT PRIORITIES
While the business is based in Tasmania, Australia, The Udder Way has been operating in the UK for almost two years.
“Increasing operational efficiency while maintaining quality standards is a top focus for any café looking to grow their business,” continued Tupangaia. “We’ve seen groups such as WatchHouse and Rosslyn Coffee directly achieve this through implementing The Udder Way reusable kegs. The latter diverts over 80,000 single-use plastic bottles from landfill every year through working with The Udder Way.
“This incredible waste elimination achievement aside, that’s hundreds of thousands of milk-bottle handling movements no longer required, hours of time spent loading bottles in and out of fridges and running rubbish bags out to waste disposal removed, as well as thousands of pounds of wasteremoval fees saved. Staff are then free to spend more time focusing on their customers and coffee quality.
“In the coming months, we aim to grow our café partner base and extend the reach of our product into corporate caterers and hotels, helping them achieve ESG targets of eliminating single-use plastic waste, while benefitting from the efficiencies of larger-format milk packaging.”
And there’s plenty we can learn from the Australian approach to environmental challenges.
“We’ve seen our governments take a stronger stance against single-use
plastics, phasing out packaging such as bags and straws, while supporting the switch to reusable alternatives.
“These initiatives have reshaped the status quo and helped consumers see how a simple shift in behaviour, like taking a bag to the store, can have a significant impact.
“We regularly witness the same lightbulb moment when speaking with café owners and baristas who realise how many plastic bottles they dispose of every day, month or year, and the benefits of switching to a circular model like The Udder Way.”
ON A MISSION
time focused on day-to-day operations and struggle to keep up with changing legislation. It would be great to see governments and local councils providing more education.
The Extended Producer Responsibility (EPR) framework has been trying to incentivise operators to reduce their material footprint and use more sustainable packaging – but keeping up with requirements is not easy.
“Many café owners spend so much
“In Australia, we work with councils in Victoria and South Australia who have backed ‘circular economy precincts’. They even support equipment purchasing to facilitate the transition.
“Single-use packaging entering landfill is a substantial cost to councils and governments, which is paid for by taxpayers. Backing business-owners to make a change helps us all.”
In terms of partnerships, The Udder Way loves to work with both independent and high-street brands, with a similar approach to both.
“They are all seeking to cut waste costs, save time and increase efficiency. No matter what scale, The Udder Way reusable kegs help to achieve this.
“Our mission is to eliminate singleuse plastic waste globally and build a better future for our community. Sustainability is naturally becoming an increasing part of our lives, and we’re excited to see that in an ever-changing sector like hospitality, a growing number of cafés are prioritising this as a core tenant of their business and reaping the rewards,” said Tupangaia.
Check out theudderway.com.
CHAMPIONING THE BEST
A three-year sponsorship deal between espresso machine specialists Dalla Corte and the premier UK barista competition signifies the start of an exciting journey.
SUPPORT NETWORK
The Specialty Coffee Association (SCA) UK Barista Championship is comparable to the FA Cup, US Masters or Tour de France, where the cream of the crop come together to try and claim the ultimate prize. Each year, over 50 talented competitors battle for the title of UK Barista Champion –which is why the UK subsidiary of Dalla Corte has signed on to be the Espresso Machine Sponsor from 2025 to 2027. This three-year commitment from the global manufacturer of commercial Italian espresso machines marks a significant next step in Dalla Corte’s
continued expansion within the specialty coffee market, supporting baristas and businesses with a zest for espresso to #MakeItBetter.
Organised by the SCA UK Chapter, the event highlights the leading talent our barista community has to offer, showcasing skills and creativity – alongside the the opportunity of achieving global recognition.
Thomas Hall, head of Dalla Corte UK&I, said: “Over the past year, the Dalla Corte brand has gained more traction in the UK specialty coffee sector than ever before. The launch of our brand-new showroom in St
Albans, becoming the official machine sponsor of Caffè Culture 2024, and now the three-year sponsorship of the UK Barista Championship proves our dedication to making better coffee, with the UK’s incredible barista community at the forefront.”
ITALY AWAITS
The UK Barista Championship 2025 entails a series of nationwide heats in Bristol, Sheffield, Chichester and Glasgow, having kicked off in May. Its culmination is the final at London’s Tate Modern in July. The winner will then travel to HostMilano (17-21 Oct
2025), competing for the title of World Barista Champion 2025 at the leading tradeshow for HoReCa.
Dalla Corte UK’s involvement includes supplying the competition with state-of-the-art Zero Barista espresso machines, alongside additional equipment from Dalla Corte’s machine range for roasting partners. The team will be on-site at every event to offer technical support, with machine training sessions available at its St Albans showroom for competitors and roasters throughout the championship schedule.
“The Zero Barista espresso machine is a feat of Italian engineering, leveraging multiboiler technology to achieve precision and innovation, ensuring competitors can perform at their highest potential,” continued Hall. “Through our partnership with SCA UK over the next three years, we aim to
generate significant added value for the baristas competing and the visitors attending – and ultimately showcase specialty coffee to a larger UK audience than ever before.”
VISIONARY ON HAND
One person who understands the role of the modern barista and how it has evolved is Marzia Viotti, Dalla Corte UK’s coffee experience manager.
“It has changed so much since I started out 20 years ago. Baristas used to be seen as people serving customers and making coffee – but today, their area of expertise is respected as more of an art form.
"Through our partnership with SCA UK, we aim to generate significant added value for the baristas competing and the visitors attending."
COFFEE MACHINES
“The focus isn’t just the end result of a tasty cappuccino or latte; they are expected to know about origins, brewing techniques and flavour profiles as well. It’s also about the theatrics of coffee-making, with latte art and exceptional customer service.
“Many baristas have taken on additional responsibilities across inventory management, equipment maintenance and even educating customers. It’s a much more dynamic and exciting job.”
Viotti and the Dalla Corte team are constantly listening to the challenges baristas face, while understanding opportunities with a portfolio devoted entirely to serving them.
“Our espresso machines are designed to ensure precision and consistency in every cup, while creating efficient workflows for baristas. For example, our patented multiboiler technology allows them to brew and serve various coffeebased beverages, each at their optimal temperature. Our Grinder Control System (GCS) achieves the perfect size, while our Milk Control System (MCS) takes latte art to a whole new level.”
SKILL DEVELOPMENT
While creativity is reaching unmatched levels, there are still undeniable challenges around staff recruitment and retention.
“Yes, attracting fresh barista talent can be tough, especially as many see it as a temporary job,” continued Viotti. “However, to anyone considering this
as a career, I’d say go for it! It’s fastpaced and rewarding, blending creativity, craftsmanship and customers. The industry has so many avenues for baristas to develop skills – and ultimately thrive in a constantly evolving environment. I’ve known people to become head baristas, coffee trainers and café owners. The opportunities are endless.”
And in terms of role specifics, there are a few targets it’s essential for baristas to hit.
“Maintaining coffee quality, serving endless customers during peak hours and standing for long periods! The modern barista also needs to stay updated with trends and techniques.”
But Viotti is particularly excited about the SCA partnership and the exceptional talent she will be working with and guiding.
“Being the official espresso machine sponsor for the UKBC is a fantastic opportunity. The team and I can’t wait to celebrate the leading talent the UK barista community has to offer, with unmatched exposure to demonstrate Dalla Corte. For those competing or attending any events, come and say hi!”
Huecherig a welcome addition
Nothing ever stays the same in the coffee world, with new ideas and innovations fuelling the industry. Dalla Corte UK&I is constantly embracing this change, recruiting leading talent to #MakeItBetter –better coffee, better baristas and a better world.
The traditional Italian espresso machine brand’s latest achievement has been welcoming Australia-born and London-based Ari Huecherig to the team, tapping into her experience and relationship-building skills as sales & partner manager.
Huecherig has been in the industry for over 10 years, discovering her zest for espresso while studying at university. Since then, her involvement has spanned almost every area of coffee: working in cafés, leading training and operations for chains and independent roasters, and building relationships with distributors.
“It’s all about the people,”
Huecherig said. “With ever-evolving technology and innovation, it comes down to the incredible humans who make our days just that little bit shinier. I’ve got a half-technical and half-partnership-led brain, making this new role at Dalla Corte UK&I an exciting chapter.”
Huecherig is responsible for the expanding partner network.
Instagram: (@co ee_arizoe) or email ari.huecherig@dallarcorte.com.
Soul power
Schaerer’s latest ‘2-step’ configuration offers milk steam wands that are effortlessly efficient.
SIMULTANEOUS PREP
The world of coffee today is characterised by an expectation of efficient preparation of speciality drinks, of exceptional quality. At Schaerer, the frothing Swiss machine manufacturer, a high level of process automation and flexible concepts are ideally designed to make this happen.
Its most recent example is the ‘2-step’ configuration of the Schaerer Coffee Soul 10 & 12. This variant does not feature a fully automated milk system, instead offering steam wands with different degrees of automation for manual frothing. One advantage is that since milk-based coffee can be served faster thanks to simultaneous preparation of espresso and foam, customer waiting times are reduced.
The ‘Supersteam’ wand froths automatically. Temperature and foam consistency can be pre-configured for up to eight different beverages. All the operator has to do is place the full mug under the wand and touch the display to start the process, with it stopping as soon as the desired result is achieved.
An alternative for partial automation of the process is the
‘Autosteam’ wand. Frothing is switched off when the preset temperature is reached but the consistency has to be monitored visually. If fully manual frothing is required, the ‘Powersteam’ wand is an alternative. If staff have the necessary barista skills, the coffee specialities can also be decorated with latte art in all three versions.
Additionally, frothing in the mug increases flexibility of the product range in terms of milk types/plantbased offerings, meaning specific requests can be catered to in the most efficient manner. Throw in lower investment and maintenance costs and you have a hat-trick of plus-points.
“The Schaerer Soul 2-step model is an ideal choice for cafés and coffee houses seeking a handmade, barista-style drinks menu,” said David Mahon, head of direct business, SEB Professional UK. “It combines manual espresso preparation with automated milk steaming and texturing, ensuring ease of use, minimal training and consistent quality.
“For environments that favour selfservice or fully automated operations, the Schaerer Coffee Skye and Coffee
Soul 10 and 12 provide additional tools to enhance efficiency, while Best Foam technology guarantees precise milk texture and temperature for a variety of specialty beverages. Flexibility is the key to loyalty. In order to serve guests their favourites, with little additional effort, we recommend investing in appropriate machine technologies.
“Schaerer offers the Twin Milk System – a cooling unit with two separate containers that can be filled with different types of milk or vegan plant-based drinks. Employees, or guests in self-service, simply select the corresponding beverage symbol on the display and a latte macchiato, cappuccino or flat white with a perfect foam consistency flows into the cup.
“The Twin Milk System is available in two versions to meet requirements for optimum storage capacity: as a side cooling unit with two 4.5-litre containers or under-counter cooling unit with two 10-litre containers,” continued Mahon.
BASIC EXCELLENCE
All operators face challenges around delivering excellent food & drink, while dealing with staffing issues, training and skill variability. Machine reliability and efficiency are non-negotiables.
“We collaborate with customers to tailor solutions, from modular design and recipe development to aesthetic integration. Consistent drink delivery enhances brand reputation, encouraging repeat custom and fostering loyalty.
“Schaerer focuses on enabling
COFFEE MACHINES
operators to excel at the basics of a speciality coffee menu – such as cappuccino, flat white, lattes and Americano – while providing the tools to diversify. Countless individual recipes for specialties can be programmed and saved in Schaerer machines. When installing on site, we talk to customers about their individual beverage requirements and, of course, advise them on trends and how these can be reflected in the menu.
“Our professionals then make the basic settings, whether with milk or alternatives, with foam in various consistencies, hot or cold, with syrup or other requests. Preset recipes can be further customised by staff or, in the case of self-service concepts, by guests.
“We are also experienced enough to know that simple, reliable maintenance is a priority. This is what we offer with our Schaerer ProCare cleaning system: the compact add-on module provides cleaning agents for up to 100 cycles and cleans the coffee and milk system fully automatically for up to three months – without staff intervention.
“User errors are eliminated and efficient cleaning beyond opening hours is also ensured. Consistent adherence to the recommended cleaning intervals also has a positive effect on the lifetime of the machines and operating costs are reduced. The functional principle: Schaerer ProCare stores highly concentrated alkaline and acidic powder in two 600g bags, each containing six litres of cleaning solution, which is sufficient for up to 100 cleaning cycles. The desired time for cleaning the system can be programmed individually and the entire process takes just under 15 minutes,” concluded Mahon.
Automatic for the people!
The Gaggia Milano suite of machines is suitable for all types of operators, with exciting developments ready for market in the coming months.
CUTTING EDGE
Renowned for continuously evolving tradition, Gaggia Milano represents the heritage of espresso. Today, the business is combining that history with cutting-edge technology and design, as machine requirements become more fragmented. In a hospitality climate where so many different types of coffee are in demand, agility and versatility are key watchwords.
There is a huge brand focus on R&D, with many millions of Euros being spent annually on refining the range.
“This is necessary in a competitive and ever-changing market – coffee shop owners’ needs are evolving all the while, and it is essential that we keep up with their requirements,” said sales director at Evoca Group, Andrew Barrow. “We are proud of our heritage but also our ability to react to ensure that we stay at the cutting edge.
“Today, coffee shops are no longer just located on the high street. Each one brings with it differing needs –and Gaggia is proud to offer a suite of machines to suit. So, for busy places where consistency is key and
skilled baristas are in short supply, the Super Automatic range is ideal. For baristas who prefer to perfect the art of espresso making and the craft of steaming milk, Gaggia’s traditional espresso machines are perfect.”
Gaggia Milano also recognises that while style and performance are key, baristas and owners are looking at other factors.
“Energy cost rises have been well documented, and managing both this and the environmental impact are high on the agenda,” continued Barrow. “Our product development not only focuses on helping baristas deliver great coffee but Total Cost of Ownership (TCO) of their coffee machine – meaning that over their life cycle, Gaggia Milano is some of the most cost-effective on the market.
“Building in sustainability from the ground up – such as energy-saving features – reduces environmental impact and running costs. In recent months, even the packaging has been redesigned to minimise single-use plastics such as polythene and polystyrene, while
machines are becoming lighter and less costly to transport. Each one has an accompanying Product Carbon Footprint document that gives a snapshot of its Energy Class, Useful Life, Carbon Footprint and other sustainability data. These are meaningful indicators of how Gaggia is addressing these issues for the hospitality sector.”
NON-DAIRY DELIGHT
There have been many recent additions to the Gaggia machine portfolio. La Brillante, with its small footprint, is a fully automatic that delivers a great price-to-performance ratio for smaller locations. In the larger machine range, the flagship La Radiosa is available in two options:
● One that delivers a drink made from a single milk.
● Dual Milk, capable of catering to those who opt for a dairy-free milk in their coffee.
“Research continually points to increasing numbers who opt for non-dairy as a lifestyle choice, and La Radiosa Dual Milk is compatible with all the barista standard, nondairy options on the market today – from oat and soya to coconut and almond. La Radiosa Dual Milk utilises a double compartment fridge, selecting according to the user’s drink and taste preferences. We need to stress that this responds to the requirements of consumers who choose to drink nondairy as a lifestyle. The most secure means of addressing those with a lactose intolerance is by opting for a machine that is also equipped with an external steam wand, such as Gaggia’s La Solare, or by having two separate machines on the counter.
“Both La Radiosa models have Gaggia’s innovative, barista-standard milk-foaming system delivering at the press of a button. They can serve up to 250 drinks per day, suitable for high throughput locations. The automatic machine range negates the requirement for barista training to serve a quality drink – another factor to be considered when staff turnover is high. Alternatively, these machines are suitable for self-serve locations.”
The second big development for 2025 is the launch of La Radiosa PowerSteam in late summer. It features an automated steam wand, allowing the barista to add milk by hand to the espresso but with the assistance of a machine to take care of the correct milk texture to create the perfect latte, cappuccino or flat white. It’s an intermediate option, between those who prefer an automatic machine and the hand-crafting of a customer’s drink.
“While much of Gaggia’s tech development focuses on automatics, we are not neglecting professional baristas who prefer traditional espresso machines. We can meet the needs of all manner of coffee shops. Whether it’s small trailers, flagship locations, a local café through to independent or national chains, we have the solution.
“Offerings include a small tank fill machine (Ruby) through to the 3 group La Reale with optional Dynamic Flow Control, suiting the needs of an expert who wants precise command of the coffee extraction process. We will also add a new La Vetro later this year, setting the mid-market standard.”
Another key trend is iced coffee, with younger consumers drinking them almost exclusively. In response, Gaggia is introducing a professional standard, 80kg-per-day Ice Maker in the coming weeks – the perfect accessory to both the automatic and manual machine.
“Our sector is competitive. However, the key to staying ahead is by responding to customer demand, and we believe that Gaggia Milano is in a great position do that – by delivering the latest technology, while staying true to our roots,” concluded Barrow.
The wow factor!
IBC Simply’s Hot Chocolate Powder and Luxury Chocolate ranges are effectively simple, all year round. Marketing manager, Lydia Abbot, takes us into the mix.
How has hot chocolate evolved from being considered a speciality winter beverage?
Simply Hot Chocolate Powder has had a glow-up. Once a quiet cornerdweller on the menu, it’s now a standout choice for those seeking more than just a caffeine fix. Today’s customers want comfort, indulgence and something that looks as good as it tastes. Our powder has evolved – rich, velvety drinks crafted with care and designed to be savoured.
We’re seeing exciting flavours and toppings, rather than just the traditional with marshmallows. It could be something extravagant,
like a s’mores-inspired hot chocolate, combining layers of texture.
It’s not just for kids, either! With wellness trends on the rise, more adults are swapping their second coffee for a more mindful moment of indulgence.
The Simply Hot Chocolate Powder renaissance is here, and it’s the perfect opportunity for cafés and operators to tap into a growing demand for comfort, quality and experience.
Simply Hot Chocolate Powder makes it easy to lead this new wave:
● Dairy-free and vegan-friendly, so you can serve every customer.
● Rich, creamy and easy to blend with milk or plant-based alternatives.
● Decadent on its own or easily customised with syrups, toppings and whipped cream.
● Low prep, high reward – designed for busy operators.
Whether you’re crafting a classic, elegant drink or Instagram-worthy specials, Simply Hot Chocolate Powder is your perfect base.
The idea of an iced chocolate is relatively new. How have you developed yours?
It is new… and it’s exciting to see it catching on. It’s not just about keeping things cool – it’s about getting creative and blending popular flavours with fresh ideas, like Iced Strawberry Chocolate or Iced Chocolate Banana Split. Think of it as a nod to those classic fruit and chocolate pairings but with a twist. And the best part? You can dress up with toppings like whipped cream, chocolate shavings or a drizzle of syrup to make them stand out. By blending these classic flavours with creative concepts, we’re offering something unexpected that will ultimately excite customers.
So, why is it taking off?
● Cafés and coffee shops wanting something new and exciting to drive footfall.
● Quick-service restaurants tapping into dessert-style drinks.
● Hospitality venues keen to extend cold drink menus beyond the usual suspects.
● Retail-ready formats for operators wanting a quick win with low prep.
Why it’s working:
● It looks indulgent and delivers on flavour – creamy and chocolatey.
● Easy to customise by adding whipped cream, flavour shots & toppings.
● Hits that sweet spot between a milkshake and cold brew.
● A strong upsell opportunity.
Our IBC Simply Hot Chocolate Powder and Luxury Chocolate ranges are perfect for creating standout iced chocolate drinks – smooth, versatile and made to impress.
Re-engineering menus seems simple but finding effective methods is the holy grail – would you agree? Absolutely! Operators constantly seek low-effort, high-impact ways to refresh their offering. And our powder is a bit of a secret weapon.
It works so well for crossover innovation because chocolate is universally loved, being familiar, comforting and indulgent. Additionally, it pairs with traditional and trending flavours, such as hazelnut, orange, honeycomb, cherry and coconut.
Coming into its own seasonally, you can try white chocolate & raspberry for Valentine’s, spiced maple for autumn or peppermint for Christmas. And the versatility sees a bridge between drinks and desserts, delivering more chances to upsell or add value. Hot or iced, traditional or layered with toppings, it’s always a showstopper.
Simply Hot Chocolate Powder is a core line for most operators, so it gives cafés an easy base with which to experiment. It opens the door to creative customisation, without needing a whole new back bar or equipment set-up. It’s low-lift but
high-reward – perfect for operators looking to wow customers without complicating things.
International influences are impacting food. How about drinks?
● Pan-Asian flavours – light, aromatic and modern, try Simply Matcha Green Tea blend for vibrant matcha lattes or Simply Jasmine Green Tea Syrup for refreshing ice teas. Add a fruity twist with Simply Mango or Simply Lemon Syrup for citrusy, refreshing coolers or frappes.
● Latin American twists – sweet, spicy and seriously moreish, create horchata-inspired drinks using Simply Cinnamon Syrup. Or go indulgent with a Simply Chocolate duster or sauce drizzle over hot chocolates.
● Middle Eastern and Mediterranean notes – floral, nutty and luxurious. Simply Rose Syrup or Simply Pistachio Syrup can add depth to lattes, iced coffees or even frappes.
● Street-food-style serves – big flavours and eye-catching drinks. Build bold bubble teas with Simply Popping Boba in flavours like mango and strawberry. Offer fruity, refreshing agua frescas with Simply Watermelon Syrup or Simply Mango Smoothie Mix.
Simply’s wide range of syrups, sauces, powders and toppings make it easy to bring global trends to life – no complicated prep needed! And this matters because customers are more adventurous, chasing novelty and inspiration. Global fusions feel premium, perfect for social sharing. Operators can create limited editions or seasonal specials to keep menus fresh, without significant investment.
While the idea of hot chocolate is quite straightforward, what’s happening with toppings, garnishes or serving methods?
Simply Hot Chocolate Powder might seem like a simple idea, but how you serve it is where the magic happens.
If you’re looking for premiumisation, here’s where you can get creative: Toppings & garnishes that wow:
● Texture is trending: Simply biscuit crumb, chocolate flakes or diced caramel pieces add that allimportant crunch.
● Sauce it up: For extra indulgence, drizzle with Simply Sauces like Chocolate and Hazelnut, White Chocolate or Salted Caramel.
● Seasonal sprinkles: Add a burst of colour and flavour for spring and summer with freeze-dried fruits, or bring a festive feel with a sprinkle of Simply Gingerbread Crumb.
Serving styles that sell:
● Stacked and layered, in a glass to showcase the dreamy layers of cream, sauce and chocolate.
● A mini treat on the side: a biscotti, macaron or chunk of brownie – adds instant premium vibes.
● Hot chocolate flights: Small servings of three different Simply flavour combos. Ideal for sharing and tasting menus.
● Frozen or iced: Simply Hot Chocolate Powder for indulgent iced versions or frozen frappes for summer.
Premium hot chocolate is less about complexity and more about experience. That extra 10% turns a simple drink into a real moment and customers will happily pay more for it.
Ultimately, operators are looking for year-round product development.
How can you offer that? Spot on! Seasonality is key but longevity is what matters. Products that can flex across the calendar and keep customers coming back for more.
Spring – light & fresh
● Floral and fruity twists like white chocolate & raspberry or rose & pistachio.
● Over ice or blended into milkshake-style drinks for a refreshing alternative.
Summer – cool & customisable
● Offer iced or frozen versions – ideal for café culture and takeaway.
● Think milkshake crossovers or dessert-inspired creations like s’mores or Rocky Road.
● Add toppings that melt slowly or give crunch (like our Simply Plain Chocolate or White Chocolate Flakes).
Autumn – warm & spiced
● Tap into comfort cravings with pumpkin spice, cinnamon or hazelnut.
● Toppings like gingerbread crumb or cinnamon dusting.
● Flavoured syrups for personalisation and encouraging upsells.
Winter – indulgent & festive
● Go big on decadent limited editions that people want to see return each year – think black forest, orange, gingerbread.
● Garnish with candy canes, gold dust or festive toppers.
● Serve with a sweet treat on the side for that giftable feel.
For more information on product ranges and recipe ideas, visit ibcsimply.com.
Brewing the future
UK sales director at Eversys, expands on how automation, collaboration and AI are reshaping the sector.
The coffee industry is undergoing a quiet revolution – driven not by baristas, but by technology. From fully automated espresso machines to AI-powered personalisation and ingredient innovation, the café experience is being reimagined for modern expectations. These changes aren’t happening in isolation; they’re unfolding through close collaboration between equipment manufacturers and product suppliers. All with a shared goal: delivering high-quality, consistent and customisable beverages at scale.
These three key trends are shaping the next chapter in coffee and chocolate service.
AUTOMATION – THE SUPER-AUTOMATIC
Coffee automation has come a long way from its early days. Super-automatic machines now produce beverages that rival hand-crafted alternatives, meeting the demands of high-volume, high-quality environments. And the value of this technology lies in its ability to combine speed and craft.
I joined Eversys in 2024, describing it as the ‘perfect blend of quality and efficiency, designed to meet the demands of today’s fast-paced and competitive market’. My work centres around supporting customers with tailored solutions that don’t compromise on flavour. We provide innovative coffee-serving solutions tailored to their specific needs.
Hot chocolate is also entering the automated spotlight. Eversys’ work with Islands Chocolate to bring a 32% Hot Chocolate Powder to life across their machine range was a first for Islands, and an ideal showcase of the power of modern automation.
Islands 32% Hot Chocolate stands out for its creamy texture and perfectly balanced sweetness, offering a superior flavour experience. Its high cocoa content ensures a rich and indulgent taste that surpasses many other hot chocolates on the market. This makes it an ideal choice for premium vending and specialty offerings.
Camilla Morgan,
COLLABORATION – SUPPLIERS & MANUFACTURERS
One of the clearest trends driving innovation is collaboration, especially between equipment producers and suppliers of coffee and chocolate products. Rather than simply adjusting to machines, today’s recipes are often developed symbiotically with the equipment they’ll be used on.
I have a unique perspective, having worked across both the roasting and machinery sides of the industry. Over the past 15 years, I’ve had the privilege of representing both roasters and machine manufacturers, each deepening my appreciation for the craft and science behind coffee.
That dual insight was key in Islands’ recent product development process. We work with coffee roasters and partners like Islands Chocolate to optimise their products for Eversys machines, ensuring that their beverages are showcased at their very best through our technology. Together, we will innovate and adapt to emerging trends, ensuring that both product quality and machine performance evolve hand-in-hand.
CHOCOLATE & BISCUITS
AI – THE NEXT FRONTIER
The future of bean-to-cup isn’t just automated – it’s smart. As technology advances, so does the potential for intelligent, personalised coffee and chocolate service that caters to individual tastes and preferences.
This space will continue to grow more sophisticated, integrating AI, ever-evolving telemetry and customisation options to cater to changing consumer preferences.
From customisable cocoa percentages to flavour profiles selected by the user, hot chocolate may soon enjoy the same variety and nuance as a well-curated coffee offering. I anticipate a shift towards premium options with unique flavour profiles and even customisable features. This hints at a future where even vending machines offer a high-end, tailor-made experience.
AN INDUSTRY IN SYNC
When I first started working in coffee, it was just a job. I didn’t even like coffee then! But my journey – from early beginnings at a coffee roaster in 2008 to leading innovation at Eversys – mirrors the industry’s evolution: from traditional craft to technology-driven excellence. The more coffee I tasted, the more I discovered the incredible diversity of flavours. From delicate and nuanced to bold and complex. The depth of colour and character is extraordinary, and its craft is a true art form.
It now finds expression that’s automated, collaborative and increasingly intelligent. The future of coffee may be built on code and circuitry but with partners like Eversys and Islands working together, it remains deeply rooted in quality, flavour and the human passion behind every cup.
For trade enquiries about bean-to-cup chocolate, email sales@islandschocolate.com.
The Islands commitment to sustainability and exceptional quality, […] ethical sourcing practices and crafting premium chocolate align perfectly with the values we hold dear in the coffee and beverage industry. Working with a supplier that shares a passion for innovation and quality makes it a truly rewarding collaboration.
Taking the biscuit!
We sat down with Frances Booth, head of marketing at Lotus Bakeries, to uncover how coffee shops can enhance their drinks offering with a complimentary treat.
SMALL IS BEAUTIFUL
With numerous establishments across the country, it can be tricky for coffee shops to stand out from the crowd. Our answer: it’s the small things that count.
Biscuits have played a central role in British culture, elevating a simple hot or cold drink to deliver the complete coffee shop experience. As healthconscious awareness grows, many customers treasure little indulgences to satisfy their sweet cravings, and a small complimentary biscuit is the ideal treat. Such gestures can make someone’s day, and our latest research shows that the humble biscuit does just
that! Over 60% of customers find a complimentary biscuit at the side of a hot drink makes them feel more valued and, consequently, more likely to return. I think we all love that feeling of getting a small and unexpected surprise – and what’s better than a charming crunchy biscuit paired with an afternoon coffee? The Biscoff® 1 Piece biscuit delivers moments of joy with its iconic taste and texture. Data has also revealed that providing a Biscoff® snack can drive loyalty in 87% of customers. The power of a biscuit never fails to astound us!
TRUSTED BRAND
Unlike the rest of the sweet treats market, customers prefer classic, trusted flavours which they know and love. With its distinctive shape and flavour, the Biscoff® 1 Piece biscuit is renowned across the globe – over two thirds of consumers have revealed that Biscoff® is their first choice of biscuit.
Based on the original recipe curated in 1932, we have stayed loyal to our roots by continuing to use carefully selected ingredients with no artificial
colours or flavours. While our recipe remains the same, there is always the need to evolve, and we are excited to be launching new packaging very soon. This will align with retail products, which are commonplace in stores and homes across the UK.
Deliciously moreish, biscuits do more than provide customer satisfaction, and over a third of research respondents admitted that Biscoff® whets their appetite, encouraging them to purchase more food items.
STIR, DUNK, BITE
Tea, coffee or even hot chocolate – a biscuit will go with absolutely anything. Including iced coffees, which are growing in popularity. When customers see the familiar biscuit on their saucer, most will devour straight from the wrapper, but our research showed that around 27% of customers are a little more patient and dunk a Biscoff in their drink before eating. Some even use it as a stirrer or crumble over the drink. This sounds like a delicious way to enhance bubbly milkshakes or creamy hot chocolates.
ENDLESS POSSIBILITIES
Want to get more out of Biscoff®? While perfect as a sweet accompaniment to hot drinks, coffee shops can use it to enhance drink or dessert menus. To help cafés unleash their creativity, we have a flexible range of products. As a main ingredient or drizzled to add that finishing touch, Biscoff® Topping is an ideal accompaniment. We recommend Biscoff® Biscuit Crumbs – brilliant as a cheesecake base or for garnishing cakes and shakes, they are made from
original biscuits and come ready to use, saving operators valuable time.
SO FAR, SO GOOD
We understand that we are better together. Partnerships can take cafés to a new level, helping them stand out. An innovative menu is sure to appeal to adventurous customers and we are thrilled with the results that our partners have seen since launching Biscoff®.
For example, Soho Coffee Co released their new Biscoff® collection for a limited period, but was so
successful at increasing engagement, boosting sales and driving social media, it is still there 18 months later.
My personal favourite is the nowfamous Biscoff® SOnut: a cross between a croissant and a donut, piled with luscious Biscoff® filling and finished off with a scattering of crumbs. It is so naughty but absolute bliss!
Our most recent partnership is with Insomnia Coffee. Just in time for summer, Insomnia is launching the Biscoff® Icecap. Decadent and rich, this refreshing drink combines biscuit with vanilla ice cream, milk and our smooth sauce, topped with lashings of whipped cream and a drizzle of sauce. All I can say is that on a July afternoon, you will know exactly where to find me.
Zareen Deboo, foodservice shopper activation manager at Ferrero UK & Ireland, has sage advice on taking advantage of the latest sweet trends.
As we move into the summer months, what’s exciting for the business right now?
With expected high footfall, now is a great time for café owners and operators to update menus and refresh their offerings. This presents the perfect opportunity to incorporate innovative tools which will make their operation more streamlined and lives easier.
The new Nutella® Dispensers serve a 15g portion of Nutella® with ease, making it a quick and handy tool to have on hand to top or fill biscuits. With its iconic design in our distinctive branding, cafés can help draw in shoppers from the high street and provide the nation’s favourite spread1 at the touch of a button or pump of a lever!
"Consumers going out to 'treat themselves' is a leading reason for eating out of home but convenience is central to decision making."
A touch of
magic
Demand is very much focused around treats and indulgence. How can businesses make the most of this?
Consumers going out to ‘treat themselves’ is a leading reason for eating out of home but convenience is central to decision making2. With research showing that FTG channels are driving growth, especially in cafés3, opportunities are there.
Our Nutella® Biscuits combine our creamy and unique
taste with a crunchy, golden baked biscuit base that is specially crafted for a premium experience. The individually wrapped pack ticks the convenience box for on-the-go and those wanting an afternoon treat – eat-in or takeaway.
Let’s talk about relationships with high street brands and independents. Is there a difference in approach?
We’re dedicated to supporting independents and larger chains. To ensure they feel confident in Ferrero Foodservice as a partner, we’re more than just a supplier. We support with NPD to freshen up offerings and provide eye-catching POS, along with a host of solutions to celebrate key events like World Nutella® Day. We also invite them to make the most of our recipes, from shortbread to seasonal specials.
What trends are you seeing in the market?
We know that ‘crunch’ in products and dishes has been predicted as a key trend for this year, showing the growing importance of texture3. This is due to the rise in ASMRcontent on platforms like TikTok. What’s great is that this can be easily picked up by bakers in the world of biscuits. Why not combine textures, such as a soft cookie with chopped hazelnut running throughout? You could even top with a portion of Nutella® for a creamy finish! And in such a socialled time, biscuits with that ‘Instagrammable’ feel will remain popular. The good news is that anything goes.
Is chocolate a more versatile ingredient than ever before?
Well, just look at innovation in the development of alternative snack bars like Eat Natural and FULFIL. FULFIL, the high-protein, low-sugar bars bring great taste to alternative snacks and sell over 250,000 bars every day in the UK4 . With a range including Chocolate Salted Caramel or Chocolate Hazelnut Whip, they’re a great addition to cafés wanting to meet a range of customer needs.
Similarly, Eat Natural, the No. 1 best-selling Fruit & Nut Bar in the UK5, has an extensive range that includes High Fibre Apple, Ginger & Dark Chocolate or Protein Peanuts.
For more info, visit ferrerofoodservice.com.
1 Nielsen, Grocery Mults, w/e 18/01/25.
2 Lumina Intelligence, Eating & Drinking Out Panel 5w/e 24/11/24.
3 Lumina Intelligence, March 25.
4 Ferrero sales for GB & Ire 52 w/e 31 Aug 24.
5 Nielsen Better for You Fruit & Nut Bar Brands. MAT to 28 Sep 24.
Setting new standards
Navigating the packaging and sustainability landscape isn’t easy – which is where Vegware comes in.
CIRCULAR COFFEE
There are two aspects to Vegware’s approach to sustainable products for the café and coffee house sectors: packaging and waste solutions. And they’re topics the business is well versed in, having been a pioneer in the sector for nearly 20 years, with operational bases in the UK, EU and US.
“In addition to supplying plantbased, compostable packaging, we have a dedicated environmental team
that helps customers compost used Vegware packaging with food scraps,” said senior marketing executive, Patrick O’Brien. “They have helped cafés and coffee shops across the UK.
“We recently partnered with Co-Cr8 to establish UK-wide cup recycling collections. As a result, our cups are suitable for industrial composting or cup recycling schemes. It’s another example of our solution-focused approach. Our Environmental team provides free waste consultations to every Vegware customer and advises on the best solution for their cafe.”
One long-standing partnership is with Edinburgh-based speciality coffee roaster, Artisan Roast. “They have four shops in the city and take a forwardthinking approach to sustainability. The business was a driving force behind Circular Coffee Scotland.
provide Canteen with the packaging it needs but to also facilitate a composting solution.
“Moving forward, we would love to work with any café operator looking for more sustainable packaging solutions.”
MEETING OBJECTIVES
A key consumer question is around expectations regarding the planet and environmental responsibility. Data provided by the Global Co ee Institute Sustainability Report 2023 by Matthew Algie revealed that in the UK, 66% of consumers surveyed believed ethical and sustainable practices should be prominent in coffee shop marketing.
“The UK produces around 500,000 tonnes of coffee ground waste every year. Through Circular Coffee Scotland, Artisan Roast grounds go to waste-tovalue systems instead of landfill.”
Another valuable Vegware partnership is with Lost Shore, the world’s first inland surf resort, based in Ratho outside Edinburgh.
“It boasts a wave pool three times the size of Wembley Stadium’s pitch,” continued O’Brien. “Canteen – the site’s coffee shop and restaurant – uses custom-print Vegware packaging and composts it with food waste, thanks to our Close the Loop composting collection service for central belt Scotland. We’re delighted not only to
“Ensuring proper recycling and reusable cup schemes are cited as the most effective sustainability initiatives. Where packaging is being used, consumers expect cafés and coffee shops to make efforts to find sustainable solutions for waste.
“This year marks five years of our partnership with Recorra – a waste and recycling company specialising in circular practice. Coffee shops in London, Brighton and Sussex have been able to compost their used
Vegware packaging. With our team of waste management consultants, we can assist.”
But with many businesses facing severe challenges in 2025, it’s a tricky balancing act.
“With coffee and energy prices on the rise, operators are undoubtedly under increasing financial pressure. The arrival of a £5 flat white is being described as ‘inevitable’. As these pressures grow, we have made a concerted effort to help in other areas of the business. Back in March, many cafés were looking at food waste collections to comply with the
Simpler Recycling legislation. Our environmental team were not only able to help customers comply with this but also make recycling more efficient.
“For those looking at custom-print Vegware products, our creative team provides a free hour of design to help them showcase their coffee shop. We offer these free additional services as a way of mitigating financial pressures.”
And in terms of the future, product innovation is an important focus.
“We will continue to facilitate sustainability objectives of cafés, while being conscious of financial pressures they face. Increasing the number of home compostable products in our range is a clear example of this.
“In 2024, we introduced 64 products that were certified for home composting. This includes our Nourish™ moulded fibre cup, made from reclaimed natural fibre with no plastic lining. These efforts will drive access to composting for coffee shops. And we’ve been working with our sister company, Ozzi, to introduce a reusables system… so watch this space,” concluded O’Brien.
vegware.com
Feast for the eyes
Mark Conron, group head of customer communications at Nisbets UK, offers handy advice on equipment, crockery and simple sustainability solutions.
FIRST IMPRESSIONS LAST
Whether it’s bold designs and colours or bringing nature indoors with plants, lighting and wooden textures, the right outlet design is essential to welcome customers and provide the complete coffee shop experience.
Most importantly, the interior provides the perfect background for social media shots, helping you and your customers spread the word.
every year to help coffee shops adapt to suit the latest styles and trends.
ALFRESCO DINING
Liven up any space with Bolero. Thanks to a variety of indoor and outdoor furniture, coffee shops can find the right style with ease. For a completely personalised solution, Bolero Bespoke provides coffee shop customised finishes, with the freedom to tailor everything from colour, material, woodstain and pattern. Durability is at the heart
With over 35,000 products, Nisbets is the one-stop shop for everything from large coffee shop refurbishments to small and effective modernisation. Its vast collection is constantly being updated, with new products launching
of Bolero’s designs, saving money by limiting the need for replacements. Just in time for summer, the latest additions to Bolero’s outdoor range create the perfect space for customers to savour alfresco food & drink. Add a touch of Parisian glamour with the PE Rattan Chair. Constructed from an aluminium tubing frame, it has a sturdy design, perfect for everyday use in busy environments. It’s resistant to weathering, so there is no need to rescue the furniture during an unexpected downpour, and at the end of service, it’s easy to wipe down, stack and move inside.
Alternatively, choose the simplicity of the Valletta range. Made from scratch, stain and UV-resistant resin and high-density polyethylene, it has a slatted wooden finish – and this
collection of tables and chairs offers both flair and longevity, making it ideal for chic coffee shops with bold décor.
Outdoor dining is not just for summer! The Bolero Hanging Electric Patio Heater warms up in just five seconds and delivers 360-degree heat coverage to add comfort to outdoor spaces, even in cooler months. Thanks to its aluminium reflectors to maximise heat projection, this heater is energy efficient, keeping costs down.
KITTED OUT
For seamless backbar operations, you need a reliable coffee machine. Whether crafting iced lattes or preparing a classic cappuccino, Buffalo has you covered. The Filter Machine is perfect for adding a hint of espresso to iced drink offerings – and to help keep up with demand, the dual independent hotplates maintain temperature, allowing operators to brew a large 1.7 litre batch which can be used for multiple drinks. With fast brewing of less than six minutes for a full jug and an indicator to signify when this is in progress, you can easily monitor the filter machine and serve drinks quickly.
For silky hot beverages, the Buffalo Bean to Cup machines create authentic Italian coffee using the Thermoblock heating system and integrated milk frother. This enables water and milk to be dispensed at the same time, and with 16 pre-set options, it’s easy to use and requires minimal training. Coffee beans are freshly ground by a builtin, adjustable grinder, while an alarm system usefully notifies operators if
the draw needs emptying, or the bean hopper or water tank require refilling.
Display your exquisite desserts in style with Polar’s latest fridges. With the highest commercial specifications, the U-Series deli display fridge uses powerful forced air cooling to consistently maintain the desired temperature, even when external conditions exceed 32°C. This makes it perfect for summer, as it preserves food and limits waste. To entice customers, the anti-fog safety glass and elegant black glass shelves help drive sales. Efficient insulation thanks to rear sliding doors and triple-glazed glass reduces running costs and ensures easy cleaning at end of service.
DASH OF COLOUR
Strong presentation is essential for coffee shops – but with different textures, colours and shapes, it can be difficult to navigate the world of crockery. While rectangular plates are more suited to formal dining, round, triangular or coup plates neatly frame individual food items.
Sleek and stylish, Olympia has a diverse range of plates, mugs and teapots, enabling coffee shops to choose a design which reflects their personality. For next-level presentation, try Olympia Designs Crockery. The homely pastels of the fondant range and rustic earth-tones of the chia collection have long been a popular choice, but bright colours (like the aptly named Café range or fun Corallite collection) boldly display showstopping food and drink.
Alternatively, vibrant colours help catering for allergens, as part of a colour scheme to ensure food safety. And most of Olympia’s range is dishwasher and microwave safe. For
SHOPFITTING & DESIGN
simple storage, cups, plates and bowls are often stackable, reducing their footprint and maximising workspace.
PLANET CREDENTIALS
Coffee shops also need to become more sustainable. Takeaway cups are a large contribution to landfill but thankfully Fiesta has a solution with compostable cups and lids. Choose from a single wall design accompanied with a sleeve, or the double wall version which ensures the exterior remains cool to the touch. Both are made from FSC-certified paper and plant-based lining to add strength, making them 100% compostable. For iced lattes and smoothies, recyclable rPET cups and domed lids are the ideal plastic alternative. rPET is a widely recyclable item but we always recommend checking with local councils or websites like RecycleNow.
Visit nisbets.co.uk or call 0117 316 500.
Café Suppliers Index
AGRIAL FRESH
PRODUCE LTD
Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB
Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk
FRANKE COFFEE SYSTEMS UK 6A Handley Page Way, Colney Street, St Albans AL2 2DQ Sales Department 01923 635700 cs-sales.gb@franke.com www.coffee.franke.com
FRESH-PAK CHILLED FOODS
1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB
Contact: Joe Martin Tel: 01226 344850 Fax: 01226 344880 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk
FSC
FLEXESERVE
The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ
