From a beloved café in Michigan to a thriving business model with a notable presence
LUV-A-DUCK
YERBA MADRE
Laura Jane Jackson , co-Founder and Director, gives us the inside scoop on Popcorn Shed’s gourmet products, distinct British charm, and whimsical, innovative flavours
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EDITORIAL
Head of Editorial: Jack Salter jack.salter@outpb.com
Deputy Head of Editorial: Lucy Pilgrim lucy.pilgrim@outpb.com
Finance Assistant: Victoria McAllister victoria.mcallister@outpb.com
FOOD & BEVERAGE OUTLOOK
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FRESHLY BREWED
Welcome to our fifth edition of Food & Beverage Outlook.
Our caffeinated cover star, BIGGBY® COFFEE, has evolved from a beloved local café in Michigan (MI) into a thriving national franchise.
Initially established in the vibrant city of East Lansing, MI, the company now operates in 13 states across the US, with 430 stores and 120 valid franchise agreements in place for future locations.
The key factor that distinguishes BIGGBY® COFFEE stores is that they are locally owned, with franchise owners who support and actively contribute to the wellbeing of their communities.
“When we compare ourselves to other brands, it’s clear the coffee store that has the strongest connections and community leaders will ultimately prevail, and I truly believe that’s why we succeed,” affirms co-Founder and co-CEO, Mike McFall.
We also spill the beans on Evo America (Evo), whose commercial cooking equipment is recognised across the world by operators and chefs for its quality craftsmanship and consistent results.
The company was founded on a passion for cooking and entertaining and has worked meticulously to become the leader in commercial front-of-house cooking equipment.
“Since 2001, we have built a full line of exceptionally energy-efficient gas, electric, indoor, and outdoor commercial and residential equipment,” states Scott Heim, President of Evo America and Middleby Ventless Solutions, where he likewise pursues unique product ideas.
Elsewhere, this issue brings the latte-st from Luv-a-Duck, who is on a mission to promote duck as a popular choice in restaurants, homes, and retail.
Australia’s leading duck producer focuses on showcasing the potential of duck meat and inspiring food enthusiasts – whether a home cook or professional chef – to incorporate this nutritious and delicious product into their everyday cooking routines.
“People shouldn’t be scared of duck meat; it is special and there to be enjoyed,” urges CEO, Daniel Shoppee.
We also bring you freshly brewed corporate stories from Middleby Marshall, Yerba Madre, Sunny Sky Products, and more.
We hope that you enjoy your read.
Jack Salter Head of Editorial, Outlook Publishing
42 Evo America and Middleby Ventless Solutions
Culinary Experiences
The
50 Middleby Marshall
Perfection at Every Pass
The world-leader in conveyor oven cooking
58 Yerba Madre
Honoring the Mother Herb
A regenerative future for the beverage industry
66 Sunny Sky Products
Soft Drinks
A
Connecting local farmers to global markets
ASIA PACIFIC
Duck Yeah!
90 Lion Brewery
Crafted with Pride
A roaring legacy of innovation, initiatives, and impact
Health is Wealth
US-BASED COMPANY NOVOS has released what’s slated to be the healthiest nutrition bar ever created – packed with 15 grams of protein, five longevity supplements, and 20 superfoods – in response to a growing demand for health-focused snacks.
Notably, the ingredients used in the NOVOs Bar are designed to be 50 percent lower in methionine and 43 percent lower in isoleucine compared to traditional whey protein, positively effecting metabolic health and potentially increasing lifespan.
Chris Mirabile, the company’s 40-year-old Founder and CEO, has reportedly reduced his pace of ageing by 37 percent and aims to inspire people to naturally and safely slow the ageing process through his product.
Ghanaian Shea on the Rise
THE GHANAIAN MINISTRY of Food and Agriculture (MoFA) has recently backed USD$4.6 million in support of Ghana’s shea sector, targeting the revival of PBC Shea Limited – a shea
EUROPE & MIDDLE EAST
Nestlé Unveils New Bakery Range
RENOWNED CONFECTIONERY
COMPANY, Nestlé, has unveiled a new range of bakery-inspired treats across its chocolate brands Aero, Milkybar, and Munchies.
The delicious new flavour offerings include Double Choc Brownie, which offers a delightful, melt-in-yourmouth experience. Crispy Cookie, meanwhile, features a fun texture and nostalgic taste, whilst Vanilla Cheesecake is filled with a creamy centre.
Intended to capture the indulgent spirit of tasty baked goods, the new range will be available to consumers across the UK from August this year.
The mouthwatering lineup will join Nestlé’s recent Milkybar Chocolate Crumble Sharing Block – creamy chocolate with a crumbly filling –which is already available on UK shelves.
nut processing company. The funds are also anticipated to boost the capacity of local nut producers and ensure a stable raw materials supply to the company’s processing facility in the Savannah region.
The funding injection indicates a national push towards reviving the country’s shea output and its broader ambitions to reduce dependency on international exports.
The Ghana Commodity Exchange (GCX) reports that raw nuts currently represent around 75 percent of all shea sector exports, whilst the country ranks as the world’s fifth-largest producer.
Championing STEMFood
and Beverage Collaboration
THE WESTERN AUSTRALIAN Food Industry Education
Collaboration (WAFEC) programme is working to link talented STEM students with food and beverage companies across the state.
The programme is delivered by national science agency, the Commonwealth Scientific and Industrial Research Organisation (CSIRO), on behalf of the Western Australian government’s Department of Primary Industries and Regional Development (DPIRD) in support of local businesses and the state’s future agrifood leaders.
ASIA PACIFIC
Taiwanese Mangoes Set to Wow Singapore
LAUNCHING THREE PREMIUM mango ranges in Singapore’s largest supermarket chain, NTUC FairPrice, Taiwan is seeking to recover from the prior harvests which were subject to poor weather conditions.
As a result of this drop in yield,
This collaboration will offer paid internships for tertiary students and support for host businesses in food manufacturing, production, processing, and technology.
The programme offers an AUD$2,500 payment per student upon project completion, and an additional AUD$2,500 per student for travel support when hosting remote interns.
mangoes exported from Taiwan are now considered ‘limited edition’, and both their price and quality are expected to be higher as a result.
The three new mango variants are intended to appeal to Singaporean customers’ palates and include Irwin, whose strong aroma sets it apart; Jin Huang, with a smoother texture and lower fibre content; and Xi Shi, whose texture and flavour is more delicate.
EUROPE & MIDDLE EAST
MICHELIN Guide to Reach Saudi Arabia
THOUGHT TO BE the global restaurant industry’s ultimate handbook, the MICHELIN Guide is set to reach Saudi Arabia by 2026.
In a significant milestone for the nation’s culinary scene, the guide will be released in three stages between October and December this year.
MICHELIN announced that its focus will be on the bustling cities of Riyadh and Jeddah, whilst also exploring diverse regions such as Khobar, AlUla, and more.
It was further revealed that independent, anonymous inspectors have been thoroughly exploring these areas of late, in a bid to identify the most outstanding dining establishments.
EUROPE & MIDDLE EAST
Wales Deliberates Raising Minimum Alcohol Price
FOLLOWING ANNOUNCEMENTS THAT the Welsh government is considering raising the minimum unit price of alcohol – which is currently 50 pence (p) per unit – charities and members of parliament are calling for the additional funds generated to be reinvested into addiction services.
The charity Alcohol Change UK is calling for the price to be raised to 65p, but added more must be done to help the most vulnerable should this become the case.
Meanwhile, Plaid Cymru’s Peredur Owen Griffiths, Chair of the Substance Use and Addiction Cross Party Group, commented how recent studies indicate the increase would drive down hospitalisation and death rates.
Better Broiler Welfare in Thailand
Rubia Soares, Senior Food Business Manager at Compassion in World Farming, discusses driving change and improvement in broiler welfare
Writer: Rubia Soares, Senior Food Business Manager, Compassion in World Farming
In an industry defined by complex supply chains and evolving consumer expectations, Compassion in World Farming (CIWF) is at the forefront of improving farm animal welfare, working with businesses to raise welfare standards across global food systems. By supporting companies in meeting evolving consumer expectations and regulatory requirements, CIWF helps drive meaningful change that benefits both animals and the industry.
Thailand has made considerable progress in animal welfare, with local companies such as Tan-Khun Organic
Farm, KPS Farm, and Klong Phai Farm earning recognition from CIWF for their commitment to better farm practices.
Tan-Khun Organic Farm, winner of the Good Egg Award, is pioneering a new standard in ethical egg production in Thailand by primarily using organic feed and sharing their sustainable livestock methods with a network of local farmers.
The very first Sow Stall Free Award was presented to KPS Farm, a pioneering Thai producer, for implementing a 100 percent sow stallfree system across their entire farm operation, where all sows are grouphoused during the dry period.
Klong Phai Farm received both the Good Egg and Good Turkey Awards, highlighting their dedication to ethical and sustainable farming practices, thriving as a provider of high-quality free-range eggs and a choice of farmto-table products.
Through its ongoing work, CIWF provides businesses with the guidance and practical solutions needed to transition to higher
welfare practices. This approach not only improves animal well-being but also strengthens supply chains and enhances long-term business resilience.
DRIVING CHANGE
As Senior Food Business Manager, I am dedicated to driving change in the industry. With five years’ experience at CIWF, I have helped to drive improvements in broiler welfare across the Asia Pacific and Latin America regions and have worked closely with companies in these diverse markets to help strengthen their policies and practices, promoting higher animal welfare standards.
I also help food companies navigate the complexities of improving broiler welfare in their supply chains by guiding them through policy changes, tackling challenges, and supporting long-term commitments.
My background in the meat trade has given me a solid understanding of how the broiler supply chain works and all the moving parts that
need to align to translate welfare commitments into measurable progress.
I appreciate the challenges businesses face when making changes, but I also see the opportunities and solutions that can make higher-welfare production a viable choice.
BETTER CHICKEN COMMITMENT
One key initiative close to my heart is the Better Chicken Commitment (BCC). This scientifically-backed set of criteria sets clear guidelines for responsible broiler production and was developed to address core welfare issues in conventional farming – fast-growing breeds, overcrowding,
lack of enrichment, and inadequate stunning methods – whilst ensuring solutions remain practical, scalable, and economically viable.
What makes the BCC especially important is its strong foundation in science. It provides an evidencebased framework to improve broiler welfare, which also makes smart business sense.
Many companies are becoming increasingly aware of the reputational and financial risks associated with poor welfare practices, including supply chain disruptions, growing consumer demand for higher-welfare products, and evolving regulations across markets.
The BCC helps businesses futureproof their supply chains, adapt to shifting market expectations, and take a leadership role in ethical food production. It is both achievable and sustainable, providing a pathway for producers and other food companies to transition whilst maintaining profitability.
My work includes supporting companies in gaining clarity on the steps needed to comply with the BCC, sharing successful case studies, connecting them with the right partners, and offering technical guidance to ensure they feel confident in making the transition.
HIGHER ANIMAL WELFARE
Beyond policy and supply chain improvements, CIWF recognises businesses that take action through CIWF’s annual Good Farm Animal Welfare Awards, which celebrate companies taking meaningful steps to improve animal welfare in their supply chains.
At CIWF, we focus on positive collaboration, and the awards celebrate companies that are making a difference by meeting key welfare criteria for the animals in their supply chain. This recognition is incredibly motivating for the industry – it’s my favourite time of year!
And what of the future? I envision one where animal welfare is at the core of a responsible and resilient food system, a future where our food systems are reimagined to prioritise the well-being of animals, the health of our planet, and the resilience of our communities.
There’s still a long way to go, but every step forward matters and the work of our award winners and BCC adopters is driving real change towards this future.
Much remains to be done, but I’m keen to encourage more businesses in the APAC region to make the move to higher animal welfare practices.
ABOUT THE EXPERT
Rubia Soares, Senior Food Business Manager, joined CIWF to re-focus on the core reason she became an animal scientist and dedicate herself to the ethical and sustainable production of animal products.
Soares has a bachelor’s degree in Animal Science from the University of São Paulo in Brazil and specialises in meat production, processing, and quality control of food products.
She has an MBA in International Trade and Commerce and has worked in the meat industry for the past 15 years in different types of businesses, including meat processors, importers and distributors, trading companies, and retailers.
THE WINNING FORMULA
Creating a tastier, more ethical, and sustainable future for chocolate, Win-Win is transforming food production with its cocoa-free alternatives. We find out more from Ahrum Pak, Founder and Chief Strategy Officer
Writer: Ed Budds
Win-Win is reimagining the future of chocolate –without the cocoa.
The forward-thinking and innovative company produces a range of award-winning, cocoa-free chocolate alternatives including white, milk, vegan m•lk, and dark couvertures and compounds.
“Our products are made using abundant, affordable, and sustainable ingredients like rice and carob, and are crafted with traditional chocolatemaking techniques such as roasting, grinding, refining, and tempering,” introduces Ahrum Pak, Founder and Chief Strategy Officer.
“What makes us different is our proprietary fermentation process, which is designed to replicate the complex flavours in chocolate without relying on the cocoa bean.
“The result is a product that melts, snaps, and tastes just like chocolate, but without the environmental and ethical concerns,” she excites.
According to a recent MyEmissions report, Win-Win’s products produce 82 percent fewer carbon dioxide emissions, and on average use up to 80 percent less water.
Additionally, they can be used as a direct replacement in cakes, cookies, doughnuts, coatings, desserts, and much more.
Headquartered in Hackney Wick, East London, Win-Win’s operators work alongside commercial and R&D teams to bring its revolutionary cocoa-free chocolate to life.
“As the name suggests, Win-Win is all about creating solutions that are better for people, the planet, and businesses alike,” Pak tells us proudly.
DEFYING A COCOA CRISIS
Win-Win was born out of urgency as the company identified a looming crisis in the chocolate supply chain, driven by climate volatility and persistent labour challenges, and realised there was no mass-market, scalable alternative.
“The Win-Win vision was always to create viable alternative ingredients in a sustainable, ethical way that could meaningfully ease the pressures on the cocoa supply chain,” Pak sets out.
“From day one, we knew we had our work cut out for us to be as close as possible to mass-market chocolate in both taste and function.”
This led to the creation of the company’s proprietary biomass fermentation process, where it recreates cocoa-like flavours from entirely different, sustainable ingredients.
“We’ve since developed an extensive portfolio of chocolate alternatives and secured investment from mission-aligned partners to scale production, build a stellar team, and bring our products to market,” she prides.
Today, chocolate is at a breaking point, as evidenced by 2024’s confectionery meltdown when the price of cocoa spiked by six times its usual trading price.
This was due to changing growing conditions and increase in pests and disease that are reducing cocoa yields, causing price increases and instability.
At the same time, the industry is still grappling with deep-rooted issues around deforestation and child labour. These aren’t minor challenges, but structural and systemic.
“At Win-Win, we’re offering a viable alternative – a product that
“AS THE NAME SUGGESTS, WIN-WIN IS ALL ABOUT CREATING SOLUTIONS THAT ARE BETTER FOR PEOPLE, THE PLANET, AND BUSINESSES ALIKE”
– AHRUM PAK, FOUNDER AND CHIEF STRATEGY OFFICER, WIN-WIN
beloved and complex as chocolate.
Cocoa’s deep flavour comes from its fermentation and roasting process, so recreating that profile from entirely different, sustainable ingredients was, and still remains, no small task for Win-Win.
“We went through thousands of R&D iterations, testing different combinations and techniques to get the flavour, texture and functionality just right. It took persistence, creativity, and a lot of tastings!” describes Pak.
“And we’re not done. Innovation is ongoing, not just to improve taste, but to push sustainability even further –we’re constantly looking to improve our products and our processes.”
For Win-Win, the next 12 months are all about getting its products into customers’ hands.
The company will be launching into new categories and expanding its business-to-business partnerships in the UK and across Europe.
is free from cocoa but delivers on everything people love about chocolate, like taste, texture, and versatility, whilst being more ethical and climate-resilient.
“We’re not here to replace all chocolate. Instead, we’re simply providing a much-needed supplement to a strained global system, as there’s no signs that demand is slowing down at all,” Pak affirms.
By giving manufacturers and food businesses an alternative ingredient with a significantly lower carbon and ethical footprint, Win-Win is helping to futureproof a flavour loved by all.
RISING TO THE CHALLENGE
Creating a new food product from scratch is one of the biggest challenges in the industry, especially when trying to replicate something as
Kicking this off, Win-Win has just announced a major DACH distribution deal with Martin Braun Backmittel und Essenzen KG, part of Martin Braun-Gruppe.
The group produces and sells a full range of convenience products for the baking, confectionery, and catering industries, and delivers its products to wholesalers, retailers, bakeries, patisseries, and foodservice and industrial companies worldwide.
“We’re looking forward to the world seeing Win-Win in more products on shelves, from baked goods to confectionery to desserts!” Pak ardently concludes.
Mark Golder, CEO with Ahrum Pak, Founder and Chief Strategy Officer
SHEDLOAD GOURMET POPCORN BY THE
Creating
popcorn with the power to bring people together, Popcorn Shed’s gourmet products, distinctly British charm, and whimsical, innovative flavours make it
an emerging force in the global snack market. Laura Jane Jackson, co-Founder and
Director, gives us the inside scoop
Writer: Lucy Pilgrim
Whether tucking into a bucket at the cinema, eagerly listening for the iconic popping sounds in the microwave, or grabbing a bag of the beloved cloudshaped snack off the shelves, the tantalising flavours of popcorn have satisfied cravings for over a century.
Popcorn’s recent rise to the upper echelons of the snacking world has coincided with the growing appetite for premium bites and refreshments, particularly following the COVID-19 pandemic, as consumers are craving indulgence, nostalgia, and joy.
“Popcorn Shed sits at this intersection, offering both indulgent treats and fun formats,” opens Laura Jane Jackson, the premium popcorn company’s co-Founder and Director.
Established in 2016, Popcorn Shed is an awardwinning British gourmet popcorn brand that specialises in creating tasty, artisanal popcorn and gifts.
Snack lovers are enticed by the company’s myriad imaginative flavours, ranging from Chocolate Orange and Salted Caramel to Cherry Bakewell, Birthday Cake, and many others.
“The snacking sector has become more experimental, with brands blending categories, such as confectionary and snacks, and leaning into bold flavours.
Popcorn Shed’s signature shed-shaped boxes, meanwhile, have become a hallmark of the brand, making its products quirky, colourful, and perfect for gifting.
The company also offers a wide portfolio of formats to suit every occasion, including premium gift tins, advent calendars, food service packs for hospitality and catering businesses, and even DIY kits for fun at home.
“Our flavours are nostalgic yet novel, whilst our packaging is giftable and playful, a reflection of our brand’s personality and British charm,” Jackson surmises.
A LEAP OF FAITH
Jackson’s current vocation is a world away from her previous career in digital project management at a Fortune 500 global consultancy firm.
“Whilst I learned a lot, I left unfulfilled. The corporate world often didn’t suit my personality – I didn’t like being told what to do and the culture could be exclusionary and rigid, especially as a woman,” she recalls.
Rather, Jackson’s true passion resides in the joys of food, reflected in her several previous culinary-based
“FROM THE FLAVOURS WE’RE DRAWN TO, TO THE MEALS WE PREPARE FOR OTHERS, FOOD TELLS A STORY. THAT’S WHY WE PUT SO MUCH HEART INTO EVERY POPCORN SHED PRODUCT - IT’S A CHANCE TO SPREAD JOY”
– LAURA JANE JACKSON, CO-FOUNDER AND DIRECTOR, POPCORN SHED
side hustles such as starting a pop-up bakery and hosting matchmaking supper clubs.
She soon departed from the corporate world of consulting to co-found Popcorn Shed with her cousin, Sam Feller.
“It was a leap of faith and what I like to call my ‘early life crisis’, which was driven by a desire to build something creative, joyful, and my own,” Jackson reflects.
The company’s name stems from its inception in the family’s garden shed, where both Jackson and Feller experimented endlessly with recipes and flavour combinations, striving to
create popcorn that was genuinely gourmet and exciting.
The pair soon realised that texture was equally as important as taste, and from this breakthrough, developed the company’s signature – rich, caramel-based coatings with surprising ingredients.
“We’ve always believed that popcorn can be more than just a movie snack; it can be an experience,” Jackson insights.
“Over the years, we’ve built a loyal team and won several Great Taste awards. What started in a shed is now a global brand!”
WHERE THE MAGIC HAPPENS
Popcorn Shed is proud to offer a vast range of unique and imaginative flavours inspired by classic British desserts and flavour pairings, including Strawberries and Cream, Cherry Bakewell, and Millionaire’s Shortbread.
“We love reimagining familiar flavours in a fun, ‘popcorn-y’ way. Our whimsical shed-shaped packaging complements the sense of discovery and delight,” Jackson expands.
Additionally, the company’s quirky taste profiles are purposefully developed to not only be delicious but also provoke emotion.
Indeed, Popcorn Shed’s secret ingredient for success is Jackson’s belief in the power of food and its ability to unite families and friends.
“I’ve always believed food has a kind of magic to it. It’s a universal language that brings people together at the dinner table, for celebrations, or even over snacks at work. Food
“OUR FLAVOURS ARE NOSTALGIC YET NOVEL, WHILST OUR PACKAGING IS GIFTABLE AND PLAYFUL, A REFLECTION OF OUR BRAND’S PERSONALITY AND BRITISH CHARM”
– LAURA JANE JACKSON, CO-FOUNDER AND DIRECTOR, POPCORN SHED
is about sharing, connection, and creativity,” she insights.
Jackson further holds the opinion that food is a powerful form of self-expression.
“From the flavours we’re drawn to, to the meals we prepare for others,
food tells a story. That’s why we put so much heart into every Popcorn Shed product – it’s a chance to spread joy.”
Being a British artisanal business is additionally central to Popcorn Shed’s ethos and identity as a gourmet brand.
With this in mind, the company places great care and attention into every box, as each recipe is developed in-house with the popcorn handcrafted in small batches using an artisanal cooking process.
This involves slow cooking caramel bases, which then carefully coat each kernel, and using real, high-quality ingredients for flavourings before each batch is thoroughly quality checked and approved.
This method purposefully preserves Popcorn Shed’s distinctive texture, flavour, and freshness, which other mass-produced popcorn companies can’t replicate.
“We’re about quality, creativity, and care. This sets us apart in a crowded snack sector where many brands are industrial and impersonal,” Jackson prides.
WHAT WOULD YOU SAY IS YOUR MOST UNDERRATED FLAVOUR, AND WHICH ONE WOULD YOU RECOMMEND TO FIRST-TIME TRYERS OF POPCORN SHED?
Laura Jackson, Founder and Director: “Our most underrated flavour is Carrot Cake. It’s incredibly unique, warm, spiced, and sweet with a hint of creaminess, just like the real thing, but in popcorn form! It often flies under the radar, but once people try it, they’re hooked.
“For first-timers, I’d recommend Salted Caramel. It’s our best-seller for a reason, with a perfect balance of buttery sweetness and savoury saltiness.”
POPPING WITH POTENTIAL
Popcorn Shed’s delightful products can already be found across the UK in speciality retailers such as Harrods, Selfridges, John Lewis, and Ocado, as well as overseas in more than 25 countries.
However, the company is expanding its horizons internationally whilst also growing its novelty and gifting ranges.
For instance, Popcorn Shed has recently launched its popcorn nuggets – a new snack that blends chocolate and popcorn in nuggetsized indulgences.
The company is additionally working on seasonal innovations and exploring more playful, unexpected flavour combinations.
“Think bold, fun, and utterly giftable,” Jackson surmises.
Popcorn Shed has also recently launched a completely unique dare game, Pop Luck, offering a forwardthinking approach to the snack market.
“Our customers are food lovers that are looking for more than just a snack – they’re seeking a joyful, premium experience that’s playful, shareable, and memorable,” she concludes.
Sipping THROUGH THE SUMMER NIGHTS
As the evenings get longer, days warmer, and refreshing drinks more enticing, summertime aperitifs are all the more ideal for an essential warm-weather refreshment. We take a look at exciting new beverage offerings and what makes them irresistibly captivating for balmy summer nights
WRITER: LAUREN KANIA
TINY REBEL – 28 YEARS LATER IPAS
Marking the internationally celebrated release of Director Danny Boyle’s blockbuster 28 Years Later, independent craft beer maverick Tiny Rebel – based in Wales and renowned for its creativity and award-winning beers – has launched two new ferociously bold IPAs.
‘2’ boasts an infectiously tantalising bite with blood orange liqueur-infused flavours, whilst ‘8’ dials up the chaos with a tropical pineapple twist.
More than just a beer, the drinks memorialise a genre-defining moment with the release of the much-anticipated movie. ‘2’ and ‘8’ are intended to be as bold, unexpected, and unforgettable as the film itself, making the enjoyment of them a no-brainer this summer.
MOTH – CANNED COCKTAILS
The UK’s number one premium canned cocktail brand, MOTH, released two new drinks perfect for summer-time bliss – Passionfruit Martini and Spicy Margarita.
These most recent additions to the brand’s collection are ideal for toasting, hosting, and making the most of endlessly sunny days. The martini redefines the meaning of passion, merging sophistication, romance, and a refreshing palate of fruity flavour.
Knowing that some like it hot, MOTH’s margarita is a twist on a classic, offering a tongue-tingling experience made with award-winning Tequila Enemigo and three different types of chilli.
With delicious flavours straight from the can or poured over ice, MOTH’s newest additions allow a special mix to happen anywhere, anytime.
PENRHOS – WONKY STRAWBERRY GIN
With 1.92 million strawberries consumed annually during the Wimbledon tennis championships and approximately 10,000 tonnes of the UK’s ruby-red summertime fruit being rejected for cosmetic reasons, Penrhos Gin is preventing further waste by transforming imperfect fruit into a limited-edition spirit.
Focusing on farm-made, handcreated, and rich in provenance spirits,
the award-winning craft distiller’s pink Wonky Strawberry Gin is crafted from misshapen and surplus strawberries. It coincides with national research that shows cocktails will overtake traditional drinks at tennis-watching parties this summer.
Each bottle saves 100 grams of strawberries from disposal, combating an annual £648 million in waste from UK farmers, all whilst offering a one-of-a-kind, summer drink.
IPRO HYDRATE
The leading fitness drink for the health-conscious consumer, iPro Hydrate (iPro) is on a mission to improve well-being with healthy functional drinks for daily hydration.
From professional athletes to leisure and education, iPro delivers vitamins, minerals, and electrolytes whilst remaining delicious and refreshing. Offering various products, such as iPro Hydrate 500ml, iPro Student 300ml, and iPro Pouch 250ml, the company inspires its consumers to make healthy choices no matter their lifestyle.
Perfect for summer runs, picnics in the park, or hydrating after a long day in the sun, iPro offers superior health benefits for all.
PICOSO – PREMIUM SPICY SODAS
Picoso, a premium spicy soda brand that brings a uniquely refreshing option to the non-alcoholic beverage sector, has released two exhilarating new flavours –zesty lime and tropical mango – to shake up the ready-to-drink (RTD) market. Currently the only spicy RTD option in the UK, Picoso is the Spanish word for ‘spicy’ and reflects the brand’s origins in Mexico, where many of the flavour inspirations originate from. Perfect for sipping straight or using as the ultimate mixer, the soda uses top chilli varieties to elevate the unmistakable element of capsaicin, leaving drinkers tingling for another sip.
Delivering a refreshing hit of citrus with lasting warmth, Picoso is the perfect way to elevate any summertime festivity.
STILL G.I.N.
Conceptualised by music legends Dr. Dre and Snoop Dogg, Still G.I.N. is a bold new take on a classic spirit with a defiantly smooth, ultra-premium palate.
Crafted using vacuum distillation, the bottled spirit
imparts a crisp, fresh taste, just like the smooth and sophisticated icons behind it. Infused with citrus, florals, and subtle spice, the drink is perfectly balanced for sipping or mixing, making it an unparalleled accomplice for summer evenings or lounging on the pool deck.
Still G.I.N. is not chill filtered, allowing it to retain heavier oils and develop a more complex, flavourful profile. It stands out as a clean, light gin that’s modern yet elegant, bursting with notes of tangerine, jasmine, and coriander for an unforgettable finish.
PHOTOGRAPHY
CROWNING THE BEST BEERS IN AFRICA
The African Beer Cup stands proudly as the largest beer competition across the entire continent. We grab a cold one and hear all the glorious, hoppy details from co-Founder and Competition Director, Lucy Corne
Writer: Ed Budds
Food & Beverage Outlook (FB): Firstly, please could you introduce us to the African Beer Cup?
Lucy Corne, co-Founder and Competition Director (LC): We are the biggest beer competition on the continent! The competition kicked off in 2019 as the brainchild of myself and my husband, Shawn Duthie.
We partner with Romina and Mario Delicio, who run a local company, Bevplus, which deals with the distribution of beer ingredients and equipment. It is unique in that all beers entered into the competition get judged twice, meaning that brewers receive detailed feedback on their beers and the most detailed and fairest possible scoring of their entries.
FB: Could you tell us more about the competition’s inception and its founding purpose?
LC: I had judged in a few international competitions and felt that we could bring back that knowledge and set up something similar here. There were several goals for us – to adhere to international beer judging standards,
with the aim of uplifting African beer culture and also improving the quality of beers across the continent.
The other goal was to help educate our judges and brewers. We have a number of qualified beer judges here, but many of them don’t get the opportunity to travel extensively and thus they don’t always get to taste world-class examples of beer styles, such as English bitter from the UK, witbier from Belgium and American IPAs from the US West Coast.
Lucy Corne, co-Founder and Competition Director
FB: What is your take on the beer industry across the continent, and how has it evolved since the African Beer Cup began?
LC: We have suffered setbacks, partly because of the economy and of course because of the COVID-19 pandemic. Many African countries had total alcohol bans, which of course isn’t great for the industry! Still, we are seeing growth again now. South Africa (SA) has the largest number of breweries – around 150, but there is noticeable growth in other countries too, both in terms of the number of breweries as well as the quality and variety of beers on offer.
FB: How would you say the African Beer Cup helps promote both large and small breweries across the continent?
LC: It’s important to us that the competition is not just about craft beer. The majority of people on the continent – and indeed the rest of the world – drink beer from microbreweries, and they compete against the smaller guys.
We work hard after the competition to promote the winning beers with tastings and events around the country.
FB: Moving on to this year’s competition, can you tell us more about 2025’s winner of the Best Beer in Africa category, Wild African Soul?
LC: It is a truly unique beer that celebrates African brewing. Brewed in the Cape Winelands in SA, the beer is a blend of Soul Barrel Brewing’s (SBB) Farmhouse Ale and traditional umqombothi, an ancient brew that uses sorghum and maize.
The beer was brewed in collaboration with Tolokazi Beer in Johannesburg. SBB’s owner, Nick Smith, is an expat American who has truly embraced his new home and
is the number one cheerleader for using all that is local, such as pinotage grapes, natural yeasts that float in on the breeze, South African hops, and even his own house-malted grains.
The beer was also entered in the Speciality African Beer category, which is unique to our competition and designed for beers that use traditional brewing ingredients such as sorghum, millet, and fonio, as well as local hops and botanicals.
FB: What elements does it take to win the accolade?
LC: First, the beer must wow the judges in rounds one and two, as only the gold medallists are eligible to win the title of Best Beer in Africa.
This year, we had 17 gold medals, which were retasted against each other by our most experienced judges. Wild African Soul is a deeply complex beer which wowed the judges in a very tough field.
FB: Could you also talk us through the decision to include a new category, Fruit Flavoured Beers, in this year’s competition?
LC: Many drinkers across the continent have something of a sweet tooth,
and sweetened, fruit-flavoured beers are a growing trend across Africa. These beers used to be entered in the Fruit Beer category but typically would not perform well against other beers.
Fruit-flavoured beers tend to use essences or flavourings as well as a sweetener – typically aimed at capturing non-beer drinkers. We thought it was important to recognise that whilst these beers aren’t popular the world over, they have a place in the African beer scene and deserve to be recognised in the competition.
We held panels earlier in the year to create tasting notes and then wrote guidelines for the style. We had quite a few entries and it was great to see these beers get recognition in the competition.
FB: Looking ahead, what can beer lovers expect from the African Beer Cup in 2026?
LC: We will likely be adding a few new categories next year – watch this space! We are also planning to hold some events around Africa to promote the competition and hopefully get more people around the continent interested in judging beer, as at the moment there are only qualified judges in SA, Zambia and Zimbabwe.
Another thing we would really love to do is to include traditional African beer (usually sorghum or millet-based) in the competition, but it does present some issues due to shelf life and a lack of judges who are knowledgeable about the style.
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From Local Favorite to Franchise Phenomenon
BIGGBY® COFFEE has evolved from a beloved café in Michigan to a thriving business model with a notable presence. Mike McFall, co-Founder and co-CEO, discusses the importance of community among franchisees and a commitment to sustainable coffee sourcing
Coffee was introduced to North America in the early 17th century, however it gained popularity during the Boston Tea Party in 1773.
This event marked a pivotal moment in the patriotic rebellion against British rule, leading to coffee overtaking tea as the most popular drink in the US.
Today, there are over 40,000 coffee stores across the country, many of which have a global presence or operate under national franchise models.
One notable example of the latter is BIGGBY® COFFEE, which is primarily located in the Midwestern region, with a heavy concentration in Michigan (MI).
Initially established in the vibrant city of East Lansing, MI, the franchise has since expanded further south into the
warm and welcoming states of Florida and Tennessee, brewing success throughout much of the eastern US.
From a burgeoning local coffee store to operating in 13 states with 430 stores and 120 valid franchise agreements in place for future locations, the company is poised for strong growth, indicating a promising rate of expansion.
“There are development schedules in place where individuals have committed to opening a specific number of stores within a designated timeframe. Furthermore, legitimate franchise contracts have been signed, indicating that the franchisees have officially pledged to secure real estate and plan to open their locations within the next 12 to 24 months,” introduces Mike McFall, co-Founder and co-CEO.
HOW WOULD YOU DESCRIBE THE WORKPLACE CULTURE AT BIGGBY® COFFEE?
Mike McFall, co-Founder and co-CEO:
“We’re a people-first organization; we’ve worked hard over the last five to seven years to ensure our pay rates are competitive and we offer extraordinary benefits. We’ve focused on being people-centric, and much of that is about a culture that prioritizes the development of the individual, not just the employee.
“The work we do presents a challenge that requires us to continually improve in our roles, which is essential as a human being first and an employee second. As a result, our environment is filled with dynamic events that are unique, different, and intriguing, especially compared to the typical corporate culture in the US.”
“Five years after our inception, we made a pivotal decision to embrace franchising. For some time, we operated a hybrid of company-owned stores and franchises; however, in 2006, we took a significant step by selling our company-operated locations and fully dedicating ourselves to this dynamic model, and we’ve been flourishing as a franchise organization for nearly 20 years now,” he follows up.
Individuals enter into contracts to establish a BIGGBY® COFFEE store in their chosen market, granting them rights to the menu, operating system, logo, intellectual property, and trademarks.
“Our drinks are trademarked, and we have a solid menu and operating system in place, but the key to our franchise model is the supportive community it creates. By joining us, you’ll associate with passionate and dedicated individuals, which is essential for thriving together. We’re excited about building a successful franchise where everyone’s accomplishments are connected.”
McFall recognizes that being a franchisee involves not only a relationship with the franchisor but also with other owners, as their experience can offer valuable insights and knowledge.
In BIGGBY® COFFEE’s straightforward business model, the franchise provider earns a percentage of each store’s revenue in exchange for services, systems, products, and intellectual property.
BEHIND THE BEANS
As McFall prepared to return to graduate school in East Lansing, he accepted a job as a barista at the original BIGGBY® COFFEE store.
This position unveiled his passion for hospitality, which had been evident in his varied work experiences, and ignited his motivation for creating the franchise brand.
“Every morning, I looked forward
to crafting drinks and spreading joy to our customers. I felt a strong connection to the coffee industry and recognized its growth potential, particularly as Starbucks was expanding into new locations.
“Inspired by my employer and now business partner, Bob Fish, who was running successful restaurants specializing in espresso-based beverages, we began discussing a potential collaboration. He agreed that I would step into a management
“BY JOINING US, YOU’LL ASSOCIATE WITH PASSIONATE AND DEDICATED INDIVIDUALS, WHICH IS ESSENTIAL FOR THRIVING TOGETHER. WE’RE EXCITED ABOUT BUILDING A SUCCESSFUL FRANCHISE WHERE EVERYONE’S ACCOMPLISHMENTS ARE CONNECTED”
– MIKE MCFALL, CO-FOUNDER AND CO-CEO, BIGGBY® COFFEE
role, which ultimately led to the creation of BIGGBY® COFFEE. This venture has been a journey filled with passion and inspiration,” he expresses earnestly.
This enthusiasm spills over into procuring coffee beans, exemplifying BIGGBY® COFFEE’s farm-direct approach and fostering many valuable relationships.
“Bob and his wife, Michelle, have been developing a program for six years to source coffee beans more effectively. By building direct relationships with farmers, we help them create sustainable economic models, enabling longterm investments that benefit their communities. This is critical work supported by our comprehensive
BIGGBY® COFFEE has established a list of criteria for selecting the farmers it works with. One of the most exciting aspects of the program is the development of the farm-direct
model and its full-circle nature.
Every year, the company brings the farmers to Michigan for an annual meeting, where many of them meet for the first time, giving them the opportunity to see the coffee they grew, hand-picked, and processed being served in BIGGBY® COFFEE’s stores, which also showcases their photos.
“Serving a cup of coffee that the farmers grew and processed at one of our stores through the drivethru window helps consumers to understand and develop relationships with the people cultivating their coffee in countries like Mexico, Honduras, or Mozambique. We believe fostering this connection is essential and dynamic for our brand and the community,” he declares.
When consumers begin to have expectations of retailers regarding how they treat growers or farmers, whatever the commodity, the economics of farming will change significantly, and for the better.
A COMMUNITY-CENTRIC COMMITMENT
The key factor that distinguishes BIGGBY® COFFEE stores is that they are locally owned, with owners deeply rooted in their neighborhoods, serving as true leaders in the areas where they operate.
“I am consistently amazed by the stories of support from our franchise owners for their local communities.
ONE BIGG ISLAND IN SPACE
Bob Fish, fellow co-Founder and co-CEO of BIGGBY® COFFEE, and his wife, Michelle, have established a farm-direct model to support coffee-producing countries facing threats from climate change.
One BIGG Island in Space (OBIIS), inspired by the Apollo 8 mission, highlights the challenges farmers face due to the increasing risks of pests and diseases caused by extreme weather conditions. These factors can make coffee farming unprofitable, leading to abandoned farms.
To address these issues, Bob and Michelle aim to eliminate the traditional broker system by directly purchasing BIGGBY® COFFEE’s products from the farms, with the objective of becoming 100 percent farm-direct by 2028.
This approach will provide farmers with greater savings, creating a pathway for the next generation of coffee producers.
Before visiting, Bob and Michelle ensure the values of each farm align with their own. Whenever possible, they also stay on the farms to learn about social goals, wages, worker housing, and the surrounding community. The couple often bring along one of their knowledgeable coffee producers to gain a better understanding of the farm’s operations.
By searching globally for coffee producers who prioritize the well-being of people, the planet, and communities, Bob and Michelle seek to empower their farm partners. OBIIS establishes a direct connection between producers and consumers, completing the journey from soil to cup.
For instance, I learned about a program called Big Brothers Big Sisters, a mentoring initiative that pairs younger children with older adolescents and college students.
“A woman recently reached out to me to share all the ways our franchise is contributing to this organization, and I was truly taken aback by the impact we are having,” McFall highlights emphatically.
The level of community involvement the company has is its most significant differentiator, as franchise owners genuinely care about and actively contribute to the well-being of their communities.
“When we compare ourselves to other brands, it’s clear the coffee store that has the strongest connections and community leaders will ultimately prevail, and I truly believe that’s why we succeed.”
BIGGBY® COFFEE sets itself apart in the marketplace largely due to its franchise owners, who shape the brand at retail level by developing an environment that caters to everyone.
“We want to position ourselves in a way that appeals to a broad audience, sitting comfortably among other coffee brands.
This makes it essential to have a partner who understands your needs for quality, consistency, traceability, and cost. With 15+ years of experience in private label, co-manufacturing, and co-packing, we are trusted by premier national, regional, and local beverage companies founded on our sole mission to protect and grow your brand. At Prospectors, we use passion and creativity to create great-tasting, health-conscious, innovative beverages. Whether hot-filled, coldfilled, or retort, we can do it.
(616) 805-9097
david@drinkprospectors.com
www.drinkprospectors.com
Collaborating with Biggby Coffee to establish approved filtration equipment
With a steadfast company mission to provide water treatment at an affordable price, AWS Distributing (AWS) provides state-of-theart filtration products and free water testing for a vast range of North America’s quick service restaurants.
At the top of this list is Bigby Coffee, a highly established coffeehouse franchise.
AWS and Bigby Coffee have been diligently working together for over 15 years, collaborating to establish expertapproved filtration equipment. Due to its strong partnership, the former possesses exclusive access to discounted pricing on all these items.
Elsewhere, AWS additionally offers an autoship program whereby replacement filters are sent out on a predetermined schedule to clients, eliminating the need for franchisees to remember when filters need to be replaced.
Clients can also enjoy continuous product support and troubleshooting as needed.
“BY BUILDING DIRECT RELATIONSHIPS WITH FARMERS, WE HELP THEM CREATE SUSTAINABLE ECONOMIC MODELS, ENABLING LONG-TERM INVESTMENTS THAT BENEFIT THEIR COMMUNITIES”
– MIKE MCFALL, CO-FOUNDER AND CO-CEO, BIGGBY® COFFEE
“Our goal is for consumers who visit high-end specialty coffee shops such as Starbucks, Blue Bottle, or Intelligentsia to feel just as at home in our store as those who typically visit McDonald’s, Dunkin’, or a gas station convenience store.
“When you walk into a BIGGBY® COFFEE, you feel extremely comfortable, so I’d like to say we’re an exceptional coffee store that caters to the everyday American consumer,” opines McFall.
STRATEGIZING IN A COMPETITIVE COFFEE LANDSCAPE
BIGGBY® COFFEE is investing significantly in its technology stack,
as this is the primary way customers interact with the company and make purchases.
The team previously engaged with customers in person, accepting cash and providing change directly. Now, they order through an app and pick up their purchases in-store, often resulting in minimal interaction.
This shift poses a significant challenge for BIGGBY® COFFEE as it seeks to differentiate itself in this evolving landscape.
“If you’re not investing in technology, you’re in trouble. We’re working hard to figure out how to stand out in a world where technology is driving the relationship between retailers and customers.
“The key question is, how do we offer a unique experience to consumers when many products have become commoditized? This is part of our focus on the tech stack – it’s not just about functional technology – it’s about defining our relationship with consumers,” observes McFall.
Additionally, BIGGBY® COFFEE is deeply engaged in building relationships, not only with farmers, which is crucial to the brand and its operations, but also between franchisees and their employees.
“We are currently developing a
leadership retreat center that will be accessible to all our franchisees and their teams. Our goal is to offer programming that owners can use to help develop their staff. We began this investment last year and it is a significant initiative for us,” he informs.
Beyond these investments, the company is about to begin its annual planning process in a couple of weeks to prepare for 2026.
“We are focused on making strategic investments and ensuring we make the right decisions. We have 20 account representatives managing specific territories and have been transitioning to this model for five years; refining our approach will be our main priority this year.
“I usually think long-term with timelines of three to seven years in mind, so the upcoming year already feels like it’s behind me,” McFall concludes.
It’s clear that BIGGBY® COFFEE is about more than just coffee – it’s about creating a community of support, sustainability, and shared success, where every cup serves as a testament to its commitment to both quality and social responsibility, reflecting a thriving network of franchisees and a strong emphasis on ethical sourcing.
feedback@biggby.com
www.biggby.com
TOMORROW’S CULINARY EXPERIENCES
TODAY
Evo America strives to provide the ultimate in kitchen design and flexibility through its ventless cooking portfolio. With a range of innovative products, including the signature ventless griddle, the Middleby portfolio is redefining both the commercial and residential culinary spaces. Scott Heim, President of Evo America and Middleby Ventless Solutions, tells us more
Writer:
Ed Budds | Project Manager: Scarlett Burke
Grilling and barbecuing are deeply ingrained in American culture, with a significant portion of US households owning grills.
It has endured as a popular activity for both summer gatherings and year-round enjoyment, with different regions developing unique styles and traditions.
As such, the US barbecue and grill industry is a large and thriving market, with major players producing a wide range of grills for both home and commercial use.
While this vast industry has seen growth in recent years, factors such as rising food prices and economic uncertainty have also presented some challenges.
Within this competitive field is Evo America (Evo), which was acquired by global foodservice equipment leader Middleby in 2018.
Designed and manufactured in the US, Evo’s commercial cooking equipment is recognized across the world by operators and chefs for its quality craftsmanship and consistent results, built to withstand the demands of high-traffic operations.
With thousands of installations worldwide, utilizing ambition and a driving pursuit of innovation, Evo was founded on a passion for cooking and entertaining and has worked meticulously to become the leader in commercial front-of-house cooking equipment.
HOW IMPORTANT ARE YOUR INNOVATION KITCHENS AND FOOD AND BEVERAGE EXPERTS TO YOUR SUCCESS?
Scott Heim, President: “The secret weapon for Middleby is we have a global army of culinary experts at our disposal that knows all the key cooking product benefits, features, and unique attributes.
“As an added highlight, the culinary army includes two highly trained Certified Master Chefs (CMCs) on the payroll, one of which leads the culinary team at the Middleby Innovation Kitchens in Dallas, Texas.
“They are true professionals that have an incredible background of restaurant experience, so when you bring potential customers into that kind of environment, our credibility immediately goes through the roof.”
“As a US-based cooking equipment manufacturer, it’s our goal to socially connect people around fresh food preparation. Since 2001, we have built a full line of exceptionally energyefficient gas, electric, indoor, and outdoor commercial and residential equipment,” states President, Scott Heim.
A NEW CULINARY EXPERIENCE
Alongside his role at Evo, in which he is focused on driving new product concepts, Heim is also the President of Middleby Ventless Solutions, where he likewise pursues unique product ideas. Creating new cooking products requires collaboration with chain restaurant leaders and key foodservice operators.
He is also concentrating on educating designers, architects, and customers on a variety of ventless concepts, especially focusing on ways to create pockets of revenue in non-traditional locations and even historical buildings.
More culinary leaders want to evaluate and explore this new foodservice trend; therefore, Heim has become a leading industry authority on ventless commercial kitchens, showcasing the unique food and beverage concepts.
Presenting and exhibiting ventless concepts at tradeshows is one of the best ways to demonstrate how to incorporate high-quality, commercial cooking action stations in nontraditional locations, taking essentially empty and unused spaces and creating new pockets of revenue.
“Our unique circular flattop cooking grills are designed to create a social cooking experience. Evo’s commercial equipment can be found in the corporate kitchens at Google, Apple, Microsoft, Marriott, Hyatt, Sheraton, Ritz Resorts, Benihana, and hundreds of other A-list companies,” he explains.
Across North America, HEB Grocery, Farm Boy, and Whole Foods,
among other grocery chains, are purchasing Evo equipment to offer the freshest meal preparation directly to consumers in store.
Creating ventless action stations in the grocery store allows more adventurous retailers the chance to gain market share by selling prepared meals to consumers already in the store. The consumer is engaged and in a receptive frame of mind, seeking lunch and dinner ideas.
LAUNCHING THE VENTLESS GRIDDLE
Coming from a background of consumer-packaged goods, it was a chance meeting in Portland, Oregon with Bob Shingler, Founder of Evo, in 2012 that initially attracted Heim to both the company and this specific segment of the food and beverage industry.
Impressed with Evo’s range of circular cooktops for both commercial and residential marketplaces, Heim had an epiphany.
“It was the best of both worlds, merging the science of product technology and the art of culinary science almost equally to create the best possible product to meet customers’ needs,” he recalls fondly.
This combination of art and science led Heim to play a crucial role in Evo launching its signature product, the ventless griddle.
“Because I’m an entrepreneur at heart, I went right to Miami, Florida where Bob and I met with the restaurant chain Benihana and we pitched the idea of a new electronic griddle that could replace gas griddles and overhead ventilation hoods. Sure enough, this brought the whole ventless era to life for Evo,” Heim asserts.
“The overhead hoods in the Benihana sites were noisy and the externally exhausted air systems didn’t do a very good job on cooking odors either.”
After securing patents for the
product, and in the wake of Evo’s acquisition by Middleby in late 2018, Heim laid out a strategy for ambitious expansion with the goal of dominating the ventless cooking market segment.
Middleby has leveraged incredible TurboChef technologies, successfully acquired other brands, and created the world’s leading ventless portfolio. In fact, only Middleby can claim that it has successfully installed 415,000 ventless products in restaurants globally over the past 14 years.
ACHIEVING THE VISION
Evo has continued to make great strides since the inception of the ventless griddle.
Indeed, the company has seen its griddles integrated into the facilities of numerous restaurant operators in sports stadiums, concert venues, and airports.
Evo’s ventless griddle helps operators make use of non-traditional
“COMBINING ART AND SCIENCE MAKES THIS INDUSTRY INTERESTING, CHALLENGING, AND MAGICAL FOR ME”
– SCOTT HEIM, PRESIDENT, EVO AMERICA AND MIDDLEBY VENTLESS SOLUTIONS
and smelly odor of the restaurant environment,” Heim elaborates.
“We started to see fabulous success with guidance from the Foodservice Consultant Society International (FCSI), an organisation of professional designers who blend architecture, design, and cooking throughput systems. They helped give me some of the best ideas on how to market our products and build the business,” he tells us.
sites. Whether it’s a corridor in a stadium or the corner of a hotel ballroom, this technology provides operators the ability to create action stations and cook meals in unconventional spaces.
“These non-traditional locations typically all have incredibly high ceilings, making it difficult to insert Type I hoods with the ducting, flashing, and compressors on the roof to extract the smoke, grease,
Across the US, Evo’s ventless griddles can now be found in 79 different stadiums, used in the culinary sections of the concourse areas and even high-profile corporate suite spaces.
Stadium operators can now generate food and beverage revenue on matchdays and select locations based on fan movement and gathering areas, taking advantage of what was essentially dead space and maximising the real estate of a sports or entertainment facility.
ENGINEERING YOUR SUCCESS.
Parker Hannifin is a Fortune 250 global leader in a wide range of motion and control technologies: including filtration. The SmogHog® brand within Parker’s Filtration Group plays a crucial role in controlling emissions from industrial food processing facilities and restaurants. Finding pollution control solutions that will capture visible cooking emissions and odor in an effective, safe, and economical manner is essential. Parker SmogHog® is the gold standard of commercial ventilation systems and provide unmatched design and technical support.
Parker has been a proud partner of EVO for nearly 10 years. Parker’s SmogHog® electrostatic precipitator
(ESP) unit is integrated into EVO’s electric griddle with a ventilation system that extracts air across the cooking surface and through an electrostatic precipitator (ESP).
The PSG ESP removes smoke and grease particulates before exhausting clean air, resulting in a flexible set up that does not require duct work and meets EPA and UL standards. As a retail developer, building owner, tenant, architect, or engineer, you know how much a restaurant can add to the value of your venue. But you are also aware of the environmental issues that can result from annoying smoke and greasy odors emitting from kitchens, as well as the headaches that result from designing them.
Parker’s SmogHog® ESP products and PSG series provide proven air pollution filtration that not only eliminate problems caused by cooking ventilation but ensure that only clean air is exhausted into the environment. Many casinos, hotels, high-rise buildings, food courts, corporate cafeterias, restaurants, stadiums, and theme parks already depend on SmogHog® kitchen emission control systems to prevent odor complaints and secure a positive good neighbor image in their communities.
SmogHog® ESP systems are over 95% efficient and keep air clean and your facility running at peak performance. Unlike bag or box filters that remove only the largest particles, ESP electrically charges
both large and microscopic contaminants, and then strips them from the air stream collecting on grounded collection plates. The resulting discharged air leaves virtually hazardous particle untouched, releasing only clean air from the system to help you comply with even the strictest federal, state, and local environmental standards and keep your workers safe. Since the ESP cells are washable, reusing the collection cells eliminates costly filter replacements and disposal which allows for a greener environment and increased operational savings. To learn more, visit www.parker. com/airquality
Clean Air. It’s What We Do®
“It’s all about positioning your food outlet in the best location to maximize customer interaction, syncing your space to the flow of traffic in these non-traditional spaces.
“The same is true at airports, as the closer you can position your food and beverage business to areas with higher passenger flow, for example near the boarding gate or toilets, the greater your potential customer reach becomes,” Heim adds.
Furthermore, foodservice equipment typically found outside of the kitchen has the potential to turn previously unused spaces into points of profit.
As it relates to some of the most profitable menu items, this can be enhanced with ventless cooking technology such as a ventless flattop griddle.
“We all eat with our eyes, so why not make meal preparation more theatrical by cooking directly in front of the customer?” asks Heim.
A CHANGE IN THE GAME
Countless ventless cooking products are in development, and right now, Middleby is leading the way with innovations that break industry norms.
“OUR UNIQUE CIRCULAR FLATTOP COOKING GRILLS ARE DESIGNED TO CREATE A SOCIAL COOKING EXPERIENCE”
– SCOTT HEIM, PRESIDENT, EVO AMERICA AND MIDDLEBY VENTLESS SOLUTIONS
“The sales growth we experienced from 2013 to 2018 was due to the launch of our ventless cooking stations, adding new points of distribution and product placement in stadiums and arenas,” says Heim.
Ventless cooking is the most effective way to prepare high-profit menu items in otherwise unusable spaces.
On the surface, this potential for profit makes these products costeffective, but there are even more factors to consider when reviewing the value of a ventless cooktop.
“The cooking process results in grease, making hoods a requirement for commercial kitchens. Because of this, many spaces are often unusable due to the size, shape, and ductwork required – our ventless griddle can change that,” he prides.
Evo’s products also offer clean site lines and cooking transparency. As seen in fast-casual and quickservice restaurants (QSRs) over the last decade or so, the ability for the customer to see and self-select their food is highly desirable.
With Evo’s flattop griddles, operators can provide open visibility and transparency as to what and how food is cooked, which also allows them to promote the ever-important concept of freshness – a trend that continues to dominate the food and beverage industry at present.
ELECTRIFICATION IS COMING
One thing many operators may not know about ventless cooking is that it’s only achieved with electric cooking equipment.
“Simply put, gas-powered equipment cannot be ventless. At the same time, the use of electric cooking equipment is one of the hottest trends in foodservice, and it’s not just a trend – it’s the future,” Heim divulges.
Over the course of the last decade, more and more commercial and residential kitchens in Europe have made the switch from gas to electric, and those
numbers are continuing to rise across the continent.
“Here in the US, the use of electric equipment has also started to take hold over the past few years, as trend-setting cities such as Berkley in California are mandating the use of electric cooking equipment over gas,” he explains.
As electrification accelerates exponentially, two areas that can undoubtedly expect to see an increase in frequency because of this are induction cooking and ventless cooking.
Middleby has positioned itself to take full advantage of this trend and promises to continue putting forward innovative and game-changing designs through its signature grill
products, the CookTek brand, and other product lines in the portfolio.
“I continue to be excited and driven by advances in technology throughout the food and beverage realm,” Heim gushes.
“Combining art and science makes this industry interesting, challenging, and magical for me,” he finishes joyfully.
Tel: 503-626-1802
sales@evoamerica.com evoamerica.com
PERFECTION AT EVERY PASS
Dave Shave, President of Middleby Marshall, highlights the latest technologies, products, and platforms from the world leader in conveyor oven cooking
Writer: Jack Salter | Project Manager: Scarlett Burke
Middleby Marshall is one of the flagship brands of Middleby, a world leader in commercial and residential kitchen equipment and industrial food processing solutions.
“We have spent over 130 years perfecting the bakery conveyor oven cooking process to enable restaurants to provide excellent, consistent food and superior service to customers,” opens Dave Shave, President of Middleby Marshall.
MIDDLEBY MARSHALL OVENS – AT A GLANCE
CONVEYOR – The company’s legendary impingement conveyor ovens offer high performance, power, and technology.
INFRARED CONVEYOR – Infrared ovens provide an automated cooking platform designed to cook, bake, sear, and roast in highvolume kitchens with consistent quality results.
X-SERIES CONVEYOR – Known for its size and performance, the X-Series delivers a costconscious, ergonomic design for every application.
COUNTERTOP CONVEYOR –
Middleby Marshall’s countertop ovens combine power and technology with a smaller, highvolume design.
A highly respected and wellrecognized brand in conveyor oven technology, Middleby Marshall proudly manufactures conveyor ovens and continues to pursue innovation in
automated cooking solutions.
Indeed, its combination of different conveyor technologies allows restaurants to become automated, enabling guests to be served faster while reducing labor costs and delivering high-quality dining experiences to customers.
“We have always been at the forefront of incorporating new technologies that allow our customers to prepare orders faster and more consistently with less expense and manpower,” says Shave.
One such technology is air impingement, which enables the Middleby Marshall conveyor oven to bake products more quickly than deck ovens, thereby increasing output.
Impingement allows air to move rapidly through a tunnel of heat; multiple oven sizes and energy options are available depending on customer requirements.
“Energy management is important so customers can save costs by reducing their energy usage. While the oven may not be busy all times of the day, it needs to remain on. Our innovation helps operators cut energy
usage when the oven is idle between more active periods,” Shave explains.
“During this idle rate, the main air impingement blowers slow down the amount of air being forced through the oven and allow the burner to operate more efficiently, reducing fuel consumption and, in turn, operator costs.”
Alongside air impingement, Middleby Marshall utilizes long-wave infrared conveyor oven technology, leveraging the same tunnel design and opening up an entirely new range of menu options and benefits for the industry.
“Our customer base has always been and continues to be the pizza industry, but with this range of product platforms and our focus on the tunnel of heat, we have expanded to casual dining, stadiums, healthcare, education, and other markets,” outlines Shave.
“I was honored to be named President of Middleby Marshall last year. My priority is moving this prestigious company forward, bringing new innovations and benefits to what is an amazing industry.”
LONGWAVE LAUNCH
In the casual dining sector, the CTX brand has been a world leader in long-wave infrared conveyor oven technology and part of the Middleby Marshall portfolio for the past 15 years.
However, the company recognized the need to revisit the technology and provide a number of enhancements.
As a result, Middleby Marshall has introduced its all-new LongWave ovens designed to streamline kitchen operations, reduce the reliance on manual labor, and lower operational costs.
“We are focused on vertical cooking with the ability to stack the LongWave, increasing throughput. Think of LongWave as your automated chargriller,” Shave says.
The first enhancement was to increase the maximum temperature of LongWave ovens to 1,200 degrees
Then, investments were made into connectivity so LongWave ovens can connect to Open Kitchen, the only Internet of Things (IoT)-based solution that combines equipment monitoring, facility performance, and food safety.
“This allows for key components of the ovens to be monitored and channel data back for service and operations,” says Shave.
“What we observed with CTX was that there was no relay back to operations if the self-cleaning function had been activated. With IoT on LongWave, reporting can be sent to operations to ensure the cleaning frequency by staff has been adhered to.”
LongWave ovens additionally offer improved environmental operation as Middleby Marshall has redesigned the
This has dramatically lowered the surface temperature of the ovens, thereby creating a cooler working kitchen environment.
VIDEO CENTER
Moreover, given that long-wave infrared conveyor oven technology is a game-changer for the industry, education will be key to the success of LongWave.
Middleby Marshall has therefore invested in dedicated culinary expertise to drive the benefits of its LongWave ovens to the industry.
“With the global infrastructure and footprint of Middleby, we can educate, demonstrate, install, support, and gain feedback on LongWave with greater efficiency,” Shave tells us.
INNOVATION AND TRADITION
Alongside LongWave, the company is collaborating with other Middleby brands as it continues its product automation journey.
For example, it has worked with
Lab2Fab (L2F) on the Pizza Bot, which accurately dispenses toppings so employees can focus on customers and optimize productivity.
“The Pizza Bot supports the automated building of the pizza and transferring into Middleby Marshall conveyors, including the PS638 ventless ovens, supporting the most productive ventless system in the industry with over 150 pizzas per hour,” acclaims Shave.
“This not only supports labor realignment but puts an increased focus on reducing capital expenditure (CapEx) costs for the operator.
“Customers are still looking for the highest level of technology, connectivity, and energy efficiency, but there is also a need for a product line-up that benefits from a CapEx
standpoint as the pressure on store build costs continues.”
While some customers readily accept innovative technologies and want to incorporate them as soon as they are available, others prefer to stick to traditional methods.
In either case, Middleby Marshall is there to support customers, as evidenced by its PS540 and PS3240 series of ovens which incorporate traditional-style controls.
The PS640 series, meanwhile, features OneTouch, a high-resolution user interface that allows the operator to set up to 15 presets, each containing the bake time and temperature as well as a picture of the product being cooked.
“Operators can change from one preset program to another by simply
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selecting a new preset, and the oven will automatically adjust the bake time and temperature to the new settings,” Shave insights.
“OneTouch can also be operated in manual mode, which is like older ovens in that the operator sets the bake time and temperature independently.”
Additionally, it includes lockout features that prevent accidental setting changes, IoT functions, and internet connectivity for remote monitoring.
“Ovens with OneTouch also have energy-saving features incorporated into them,” adds Shave.
ENHANCED PRODUCTS
Over the past few months, using industry feedback and working closely with its production and engineering teams, Middleby Marshall now has a clear path for its product platforms.
Popular models such as the PS520 and PS540 have been brought back, while other items that didn’t fit various markets or the needs of the business
have been removed.
“Our PS platforms have been the staple for the pizza industry for many years. We continue to review them and drive efficiency and performance with these models,” Shave sets out.
Elsewhere, Middleby Marshall has expanded its X-Series range with the introduction of the X55 and X70, which have enhanced features to improve speed of operation and save energy, along with the launch of the X20 and X26, providing throughput options for businesses of any size.
“We are working on the next line-up of products and supplementary enhancements to provide various benefits to the industry. Watch this space for more exciting developments!”
There has equally been considerable investment in manufacturing technologies at Middleby Marshall’s 170,000 square foot facility in Elgin, Illinois which can produce all models quickly and efficiently.
For example, the company
continues to invest in processes within its manufacturing facility to deliver on its promise of high-quality products that stand the test of time.
As such, in the face of global challenges, Middleby Marshall in many ways controls its own destiny to support customer needs.
“We all know the industry has faced challenges over the past few years with the supply chain, labor, and rising food costs to name a few, but this is where Middleby Marshall and Middleby overall is well positioned to drive forward,” affirms Shave.
The company also works in tandem with some international Middlebyowned manufacturing facilities in China and the Philippines where specific models are produced for Asia-based customers, enabling efficiencies to be passed onto them.
This means that Middleby Marshall is well-positioned to bring profitable solutions to the industry and provide support not just in North America, but across the world.
“WE ARE WORKING ON THE NEXT LINE-UP OF PRODUCTS AND SUPPLEMENTARY ENHANCEMENTS TO PROVIDE VARIOUS BENEFITS TO THE INDUSTRY. WATCH THIS SPACE FOR MORE EXCITING DEVELOPMENTS!”
– DAVE SHAVE, PRESIDENT, MIDDLEBY MARSHALL
“With these facilities, we have been able to create focus and collaboration with other areas of the business, such as our engineering, service, and sales departments, effectively creating a business that operates 24 hours a day,” Shave explains.
EXCITING PROSPECTS
This 24-hour operation is one of several Middleby Marshall targets for 2025, with another key priority being its international distribution and sales focus.
“Middleby has unmatched
infrastructure in the conveyor space, and we have already set upon a focused strategy with this support,” reveals Shave.
“Our approach is simple – create an exemplary experience for our customers at every step of the process and make Middleby Marshall the easiest to do business with in the industry.”
It is also set to continue leveraging data across every area of the business, from sales and service to manufacturing and distribution, to drive efficiencies, having made
significant strides in this regard last year.
Last but not least, the growth of LongWave is a major goal for Middleby Marshall, with a focused marketing and strategic selling plan in place for the game-changing platform.
“I am excited about 2025 and beyond, positioning Middleby Marshall for remarkable things,” closes Shave.
“We have the greatest depth in product knowledge of conveyors and developed a culture where we strive for perfection within every area of the business. This has led to our new branding – Perfection at Every Pass.”
Tel: 847-741-3300 insidesales@middleby.com
HONORING THE MOTHER HERB
Stepping into a new era of growth with a powerful rebrand, Yerba Madre – formerly Guayakí Yerba Mate – deepens its mission to honor the Earth, celebrate Indigenous partnerships, and build a regenerative future for the beverage industry.
Brian Bousley, Chief Commercial Officer tells us more
Writer:
Lily
Sawyer | Project Manager: Scarlett Burke
After nearly three decades as Guayakí Yerba Mate, the pioneering beverage brand has reintroduced itself to the world under an impactful new name – Yerba Madre.
“Yerba Madre is a tribute to where we’ve been and a bold step toward where we’re going,” opens Brian Bousley, Chief Commerical Officer.
“It’s a name that honors the earth, the sacred “mother herb,” and our partnership with Indigenous communities across South America.”
With a dream to build a business that would be a force for positive change, the company has been privileged to work in direct partnership with 255 family farmers and Indigenous communities across Argentina, Brazil, and Paraguay over the years.
These partnerships have made it possible to sustainably cultivate shade-grown, organic yerba mate – a unique, naturally-occurring caffeinated beverage now more widely consumed in the US than ever before.
As the Yerba Madre brand grows, the new name unveiled in May reflects its ongoing evolution, purpose-driven ethos, and how the company is poised to energize a global movement.
PURPOSE-BUILT FOR A CHANGING WORLD
Brian Bousley, Chief Commercial Officer
“Yerba Madre is a name that’s easier to say and remember and reflects the people and purpose behind every can,” Bousley affirms.
North America’s food and beverage industry, Bousley observes, has undergone significant transformation in recent years and today has shifted toward more conscious consumption. Consumers are no longer only looking for flavor – they’re seeking a deeper connection with what they
consume, such as knowing where their products came from, who grew them, and how they impact the world.
“Transparency and sustainability are no longer niche – they are the expectation,” Bousley notes.
Yerba mate – long revered for its energizing properties, deep cultural roots, and sustainable production techniques – is ideally positioned to
meet these changing demands.
Containing naturally occurring caffeine and boasting a growing fanbase, the drink has become an alternative to synthetic energy drinks in recent years.
“As the market leader in North America, our role has been to build the yerba mate category with purpose,” Bousley continues.
As such, the company’s rebrand deepens its relationship with an ever-changing industry, helping it to connect with consumers more clearly and impactfully than ever before.
POWER IN VARIETY
Yerba Madre’s portfolio is intentionally designed to meet consumers wherever they are in their yerba mate journey.
“WE’RE NOT JUST SELLING A BEVERAGE – WE’RE BUILDING A NEW CATEGORY WHILE LEADING A REGENERATIVE MOVEMENT ROOTED IN INDIGENOUS
PARTNERSHIP, ECOSYSTEM RESTORATION, AND CULTURAL RESPECT”
– BRIAN BOUSLEY, CHIEF COMMERCIAL OFFICER, YERBA MADRE
From traditional loose leaf and mate bags to ready-to-drink cans and the company’s brewed glass bottle line, there’s a format for everyone.
“Some prefer the ritual of loose leaf; others love the convenience of a can or the refreshment of cold tereré,” Bousley recognizes.
Yerba Madre is proud to be able to honor all these preferences without compromising on its values.
“We’ve built our portfolio to make yerba mate more accessible without losing its soul,” he adds.
Today, the company enjoys national distribution in both natural and mainstream channels across the US, with strong roots on the West Coast.
In addition, the company has recently expanded its presence in convenience retail.
Meanwhile, a loyal fanbase that spans college campuses, co-working spaces, wellness communities, and even festivals reflects the company’s diversity.
“Our yellow cans are turning up at music festivals and urban offices; we’re popular with college students
and veteran coffee drinkers alike,” Bousley smiles.
In this way, Yerba Madre has become a daily ritual for a varied group, with a wide product range offering something for any need or occasion.
REGENERATION AS A WAY OF LIFE
For Yerba Madre, environmental stewardship is much more than a mere marketing strategy – it is the very foundation upon which it is built.
In this way, the Market Driven
WHAT IS YERBA MATE?
Native to South America and commonly found in Argentina, Brazil, and Paraguay, yerba mate – or “Ilex paraguariensis” – is a variety of holly tree whose leaves are dried and brewed into a hot or cold caffeinated beverage.
A combination of caffeine, found in coffee, theobromine, found in chocolate, and polyphenols, found in green tea, the beverage is known to provide a sustained boost of energy.
Brewed and enjoyed ceremoniously by many Indigenous communities across South America, the drink is traditionally served out of a hollowed-out gourd passed between friends. The ceremonial nature of yerba mate consumption is thought to promote connections between communities and cultivate collective memories and shared histories.
Today, Yerba Madre presents various ways to enjoy the traditional beverage while respecting and conserving its origins, making the revered yerba mate accessible to all.
Regeneration™ model places positive impact at the center of every decision made by the company as it seeks to uphold people and planet alongside profit.
Working closely with producer communities, some of whom have collaborated with the company for over 20 years, Yerba Madre ensures that each harvest supports Indigenous and small family farmers across South America.
“As we’ve grown, so has our capacity to scale impact. From sourcing and shipping to certifications and partnerships, we approach each part of the business as an opportunity to serve people and the planet,” Bousley prides.
Therefore, the company’s supply chain is relational, not transactional, allowing it to create one of the most
“YERBA MADRE IS A TRIBUTE TO WHERE WE’VE BEEN AND A BOLD STEP TOWARD WHERE WE’RE GOING”
– BRIAN BOUSLEY, CHIEF COMMERCIAL OFFICER, YERBA MADRE
ethical and resilient sourcing networks in the industry.
In May, the brand launched the first-ever Regenerative Organic Certified™ Traditional Air Dried Yerba Mate Loose Leaf, a major milestone that underscores its commitment to products that heal rather than harm.
“We’re proud to show what regeneration can look like at scale –where every can sold contributes to lasting value, not just profit,” he says.
This is what Yerba Madre stands for – a name that reflects the measures the company takes to ensure regenerative practices and the
communities that make it possible.
Ultimately, it’s part of the company’s DNA – rooted, relational, and regenerative by design.
COMMUNITY AT THE CORE
As a certified B Corporation (B Corp) and registered Social Purpose Corporation, Yerba Madre’s values of community, friendship, and service can be felt far beyond its products.
Whether through cross-team collaborations, shared mate rituals, or company-wide gatherings, the organization fosters a culture of connection and shared responsibility.
“We believe regeneration begins with how we show up for each other, and we create a space to connect,” Bousley enthuses.
The company’s overall culture of care, community, and shared responsibility is further reflected in its ongoing work in the Atlantic Forest in South America, through which it seeks to remain connected to the “why” behind its work.
Standing out from the competition, Yerba Madre’s recent rebrand will see it double down in its mission to allow more people to connect with who it is and what it stands for.
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COMPANY TIMELINE – AT A GLANCE
• 1996 – Having recently graduated with a degree in food science, company co-Founder, Alex Pryor, introduces the concept of yerba mate to friend and future co-Founder, David Karr.
• 1997 – Alex and David begin building the business from the ground up in California.
• 1997-99 – Primarily selling the drink to students and small businesses, three more partners are added – Don Miguel, Steven Karr, and Chris Mann, fondly dubbed ‘The Semillas’ (seeds). Meanwhile, Market Driven Regeneration™ is conceived.
• 2000 – Traveling the country in Volkswagen vans and recreational vehicles (RVs), ‘The Semillas’ introduce loose leaf yerba mate to consumers across the US.
• 2002 – A proud alliance with the Aché Kue Tuvy community emerges, whose desire to preserve and regenerate the Atlantic Forest aligns closely with what Yerba Madre was originally founded on.
• 2005-10 – The company launches its first ready-to-drink product, tereré, containing iced yerba mate blended with herbs and juices.
• 2007 – Becoming B Corp certified is a proud milestone for Yerba Madre, whose vision of using business as a force for good continues to be recognized today.
• 2017 – Ambacebador launches, providing a virtual space where fans of the band can connect.
• 2025 – Almost three decades after the business was founded, Guayakí Yerba Mate relaunches in May under its meaningful new name – Yerba Madre.
“We’re not just selling a beverage –we’re building a new category while leading a regenerative movement rooted in Indigenous partnership, ecosystem restoration, and cultural respect.
“That model is rare, and it’s what has set us apart for almost 30 years,” he emphasizes.
BRINGING TRADITION FORWARD
Despite its rapid growth and product innovation, Yerba Madre remains deeply grounded in the traditional use of yerba mate.
“Our connection to the traditional use of the leaf began with our very first product – loose leaf mate,” Bousley shares.
In keeping with both its conservational outlook and respect for long-held traditions, the company’s Traditional Air Dried Yerba
Mate Loose Leaf product will be the first to launch under the Regenerative Organic Certified™ label.
“We’re proud to be launching the first-ever Regenerative Organic Certified™ yerba mate product, further demonstrating our commitment to systems that heal, not harm,” he surmises.
Loose leaf will also be the first product packaging under the Yerba Madre name – a tribute to where the company started and the communities who have nurtured this tradition for generations.
Looking ahead, Yerba Madre is also exploring more functional formats of the product to meet the growing demand for health-conscious options while staying true to its roots.
With new retail expansion plans, a regenerative product portfolio, and a name that better communicates its roots and values, the company
is poised to cement its presence in North America and beyond.
“Our biggest priority this year is the successful transition to Yerba Madre –a name that holds the promise of our mission and future,” Bousley states.
The overarching goal is clear –to build a brand that honors the company’s past while boldly stepping into the future.
“As we look ahead, everything we do will continue to be rooted in regeneration, community, and care – for both people and planet,” he proudly concludes.
SOFT DRINKS THAT SHINE BRIGHT
With a vast portfolio of widely recognized and well-loved drink brands, Sunny Sky Products is the one-stop shop for the US beverage manufacturing sector. We pour a cold brew with CCO, Manos Spanos
The North American soft drinks sector is currently experiencing a hive of activity, making it an exciting but challenging industry to compete in.
This is reflected by a recent flurry of fresh, innovative beverage formats, as the region’s consumers are more open to trying new drink experiences.
There has been a particular rise in Gen Z and Millennial customers, who are driving the emergence of unique soft beverage categories, including refresher drinks, craft sodas, bubble tea, and cold brews.
Customization services and made-to-order drinks categories are also making waves, evidenced by the trajectory of brands such as Dutch Bros, Ziggi’s Coffee, Scooter’s Coffee, 7 Brew, and the rise of CosMc’s in particular – a specialty beverage offshoot of McDonald’s that opened its doors in December 2023.
However, despite the industry’s steady recovery following the impacts of the COVID-19 pandemic, rising inflationary pressures are significantly straining the market as consumers are reaching their upper limits of spending sensitivity.
Yet, the beverage sector is wellpositioned to tackle these challenges with force.
“The beverage industry is primed for growth, as it provides experiences that attract younger generations and opens opportunities for more drink categories.
“DUE TO OUR VERTICAL INTEGRATION MODEL, SIGNIFICANT SCALE, AND OPERATIONAL EXPERTISE, WE BELIEVE WE ARE ABLE TO COMMAND VERY HIGH-QUALITY PRODUCTS AT AN EXTREMELY COMPETITIVE PRICE POINT, FAST INNOVATION, AND EXCELLENT CUSTOMER SERVICE”
– MANOS SPANOS, CCO, SUNNY SKY PRODUCTS
“However, competition is intense, so the attributes of agility, speed, great quality at a good price, and excellent customer service are key,” opens Manos Spanos, CCO of Sunny Sky Products (SSP), a leading provider of a vast range of tasty beverages.
ANY TIME, ANY PLACE
With a founding mission to have its beverages consumed and enjoyed at any time in any place, SSP prides itself on its commitment to creating, manufacturing, and delivering top-quality products and excellent customer service for its vast range of consumers.
“We strive to stay at the forefront of flavor and product innovation to meet all the beverage needs of our customers across the world,” Spanos highlights.
The company distinguishes itself from other US soft drinks providers due to its breadth of product offerings, which allows SSP to be a one-stop shop solution provider and cater to the needs of its foodservice, convenience
(c-store), healthcare, and specialty business and industry (B&I) customers.
“Hot, cold, frozen, and flavor enhancers - we have it all. Ranging from coffee to juice, crafted carbonated soft drinks, smoothies and slushies, bar mixers, refreshers, soft serve ice cream, and everything in between,” he surmises.
“We aim to become captains for the categories that are important to
These are further complemented by the company’s in-house brands, including Tropics, Dr. Smoothie, UPOURIA®, Refraisia®, and El Niño Aguas Frescas®.
A whole host of convenience store chains across the US trust SSP with their business, as well as some worldfamous foodservice organizations such as Dunkin’, Sandals Resorts, IHOP, and a plethora of other leading food and beverage titans.
Meanwhile, the company’s recent acquisitions allow it to create a comprehensive vertical integration model, operating six manufacturing facilities across the nation as well as multiple direct store distribution (DSD) routes in the southern areas of the US.
“Due to our vertical integration model, significant scale, and operational expertise, we believe we are able to command very high-quality products at an extremely competitive price
point, fast innovation, and excellent customer service,” Spanos outlines.
BEST-IN-CLASS FACILITIES
In order to meet the demands of its vast brand portfolio, SSP’s six stateof-the-art manufacturing facilities are strategically positioned to enable value-added capabilities such as hot and cold fill packaging, low-acid aseptic processing, and powderbased solutions.
SSP’S CORE PRINCIPLES
• UNDERSTANDING AND SATISFYING CUSTOMERS’ NEEDS – The company works as a team to build lasting customer relationships by understanding their requirements and exceeding expectations.
• HIRING AND EMPOWERING GOOD PEOPLE – SSP works hard to place the right people in the right positions, develop their talent and skills, and provide opportunities for them to influence outcomes.
• FOCUSING ON SOLUTIONS, NOT PROBLEMS – The company begins a project with the end goal in mind and strives to stay positive and work together for the desired results.
• DOES WHAT IT SAYS IT’S GOING TO DO – SSP sets realistic expectations, communicates clearly, and is accountable for its actions.
• HAS FUN – The company recognizes its successes and celebrates them together, contributing to a positive work environment.
• PLAYS TO WIN – SSP puts integrity first, remains competitive, and works as a team to execute projects to the best of its ability.
The facilities also allow for better planning and servicing abilities as the vast majority of the company’s volume is produced in-house, striking an equal balance between quality and cost.
“The six facilities are one of the most important reasons why we win in the marketplace – being able to meet capacity with an excellent service quality footprint,” Spanos urges.
SSP’s success can also be attributed to its versatility in the industry.
In his role at the company, Spanos is able to combine his experience in the consumer packaged goods (CPG) sector – working for major multinational brands such as Johnson & Johnson, PepsiCo, and Danone –with the flexibility, speed, and low complexity of SSP.
“Working the best of both worlds can truly accelerate growth as you are able to deploy innovation faster, be
“WE STRIVE TO STAY AT THE FOREFRONT OF FLAVOR AND PRODUCT INNOVATION TO MEET ALL THE BEVERAGE NEEDS OF OUR CUSTOMERS ACROSS THE WORLD”
– MANOS SPANOS, CCO, SUNNY SKY PRODUCTS
very close to the customer, provide exceptional and speedy service, and maintain tight control of costs. These are the things that the company is known for and excels at,” he states.
INNOVATIVE SUPPLY CHAIN SOLUTIONS
SSP continuously works to upgrade its operational footprint, optimize its supply chain, and maximize its local sourcing.
For example, any milk products the company uses are sourced locally
from farms in Pennsylvania, ensuring great quality and advancing the development of the local economy.
In line with SSP’s supply chain innovations, it recently shifted to working on single enterprise resource planning (ERP) software, SAP S/4HANA, giving the company the ability to streamline its operations and work toward a set of concrete key performance indicators (KPIs).
SSP is also working on the integration of artificial intelligence (AI) into its ERP tech stack, facilitating a
SAF TE A® LINER
COOK CHILL BAGS
BOX L INERS
COMPLETE BEVERAGE SOLUTIONS PROVIDER
• SSP is a leading manufacturer of innovative beverage solutions, including hot, cold, frozen, and beverage enhancer products for a vast range of industries.
• It specializes in manufacturing hot-fill, cold-fill, low-acid aseptic, and powderbased solutions.
• The company has an extensive product portfolio distributed across the US and internationally.
• It offers a wide range of solutions such as licensed brands, SSP house brands, and private label offerings to meet clients’ needs.
• SSP’s portfolio includes clean label and preservative-free smoothie bases and refreshers, bar and cocktail mixers, juices, teas, lemonades, specialty cappuccinos, frappes, hot chocolates, cold brew and iced coffee, coffee concentrates, fountain drinks, aguas frescas, frozen slushies, coffee syrups, creamers, sauces, soft serve ice cream, and toppers.
stronger supply and demand planning process, particularly when using the Salesforce Marketing Cloud – a highly recognized industry software.
“These solutions enable us to not only monitor our progress against our goals but maintain good communication channels with our customers, providing them with up-todate news and fulfilling their needs,” Spanos tells us.
The company continues to enhance its ERP tech stack, simplifying and quickening the two-way communication between itself and customers.
COMMITTED TO EXCELLENCE
SSP’s people are the secret ingredient to its success, as being a mid-market company with approximately 650 team members means it cultivates a family culture.
Each employee is valued and listened to and has the opportunity to provide ideas and feedback through a regular engagement survey.
“We are very proud of our engagement survey scores within our team, which have been the highest I have seen in my career,” Spanos prides.
Moreover, with the breadth of SSP’s locations and categories, the company provides its staff with continued opportunities to grow personally and professionally.
Looking ahead, the company is on an exciting trajectory, achieved by both organic growth and strategic acquisitions.
In fact, SSP has undergone two major acquisitions in the past two years, namely GoodWest Industries and Bevolution Group, which have been key in achieving the breadth of capabilities it enjoys today.
“Organic growth is now allowing us to reap the benefits and synergies of these transactions. We continue looking for new opportunities that will complement our portfolio and enhance our operational and sales footprint,” Spanos ends.
Going forward, numerous factors such as growth, innovation, speed,
operational excellence, and great customer service will drive SSP’s growth and continued success in the soft drinks market.
Tel: 1-877-235-6466
Info@SunnySkyProducts.com sunnyskyproducts.com
HARVESTING
QUALITY
Columbia Grain International leads the way in sustainable agriculture, connecting local farmers to global markets for grains, pulses, and oilseeds. We discover how the company’s robust supply chain and innovative solutions are nurturing the world’s food security
Columbia Grain International (CGI) stands in a prominent position in the agricultural sector, renowned for its extensive supply of bulk grains, pulses, edible beans, and oilseeds – both conventional and organic. What differentiates the company is its unwavering commitment to quality and sustainability, as well as its dedication to sourcing high-quality ingredients from local farmers through safe and environmentallyfriendly cultivation practices, guided by
a mission to nourish the world.
Founded in the early 2000s, CGI is a US-based enterprise specializing in the sourcing, marketing, and distribution of agricultural commodities, with a particular emphasis on grains and oilseeds. The company operates across various regions, including the lush Pacific Northwest, and engages in both domestic and international trade, catering to a diverse range of sectors such as food processing, animal feed, and biofuels.
CGI’S INNOVATIVE SEED AND AGRONOMY PROGRAM
The company’s Seed and Agronomy Program is designed to help farmers and buyers foster growth.
It includes expert agronomy forecasts, high-quality seeds and seed advice, support for all stakeholders throughout the entire harvest cycle, and identified market opportunities.
The dedicated support and bidirectional flow of information generated by this program work to enhance the agricultural system as a whole, enabling the company to nourish the world safely.
CGI not only sells the highest-quality certified and conditioned seeds but also builds long-term partnerships that provide comprehensive crop health support.
The expert team consists of top-tier third-party breeders, experienced certified crop advisors, and brokers who guide growers in selecting the right seeds based on current conditions and market outlook.
Through its innovative Seed and Agronomy Program, the company is fostering growth for all crop stakeholders and providing continuous, dedicated support to growers and buyers.
Certified crop advisors play a crucial role throughout the entire harvest cycle by conducting extensive field research to inform seed selection, making regular visits to assess soil, maintain crop health, resolve problems, and identify market opportunities.
CGI’s Seed and Agronomy Program cultivates partnerships and information exchanges that enhance crop health and improve financial outcomes.
Over the years, CGI has developed a solid supply chain that encompasses a network of more than 8,000 dedicated farmers across the Northern Tier of the US. This expansive reach not only supports local agriculture but also plays a pivotal role in bolstering the nation’s food security.
At the heart of CGI’s operations lies a determination to deliver quality produce in a sustainable manner, which is reflected in every aspect of its business.
By fostering strong relationships with farmers, suppliers, and customers alike, CGI ensures the reliability and efficiency of its supply chain.
This allegiance to excellence has earned the company a reputation as a trusted provider of top-tier products and services within the agricultural industry.
STREAMLINE OPERATIONS, BOOST ROI
Integrated end of line solutions for food and agriculture, driving e ciency and growth.
Columbia/Okura delivers signi cant ROI through custom-engineered end-of-line bagging and palletizing systems designed to meet the unique needs of diverse industries, with a strong emphasis on food and agriculture. With over 400 installations in the food sector, we bring deep expertise in sanitation, food safety, and delicate product handling. Our exible layouts and specialized robotics, end e ectors, and bagging systems are designed to minimize damage and reduce spillage. Whether your products are in cases, bags, trays, or individually wrapped, we provide tailored solutions that optimize production lines and support your continued growth.
Let us partner with you to transform your operations and enhance your bottom line.
CGI’S PRODUCTS
• Wheat
• Barley
• Oilseeds
• Feed grains
• Beans
• Peas
• Lentils
• Organic crop
PRECISION PROCESSES
CGI has developed a system designed to support farmers by strategically locating assets and joint ventures (JVs), including interior elevators, processing plants, agronomy centers, barge loading facilities, and highcapacity, state-of-the-art terminals.
This highly interconnected system operates seamlessly to ensure the locally grown produce from CGI’s farmers is safely delivered to the global marketplace.
As one of the country’s largest processors and exporters of pulses, the company has a robust network
of processing plants located throughout the Northern US.
Recently, CGI increased its processing capacity by 60 percent with the addition of a new high-tech facility in Plentywood, Montana (MT). This expansion has allowed the company to process over 100,000 metric tons of pulse crops annually.
CGI collaborates closely with over 150 local producers in Northeast MT and North Dakota to source dry peas, lentils, and chickpeas, thereby supporting local farming communities.
Notably, with decades of experience in trading and logistics, the company operates a network of elevators and processing facilities across the Northern US.
It provides reliable supply chain solutions to customers in over 80 countries by partnering with various transportation providers, including truck, rail, barge, and bulk vessel operators.
Moreover, the company maintains strong relationships with farmers, ensuring the delivery of safe and traceable products. This allows CGI to know the exact source of its products while prioritizing safety and integrity throughout the supply chain.
Distribution is a crucial area where CGI excels, delivering highquality grains, pulses, and oilseeds to customers around the globe. As an industry leader, the company consistently invests in the technology
and facilities necessary to succeed in a diverse and rapidly changing market.
The logistics team is dedicated to ensuring products are transported safely and promptly to their destinations, whether by truck, rail, barge, or vessel, both domestically and internationally.
EMPOWERING PRODUCERS FOR SUSTAINABILITY
To gain a competitive edge, CGI has made an advantageous move in developing Columbia Grain Producer Solutions.
This visionary platform is at the forefront of agricultural innovation, delivering sophisticated and tailored marketing insights as well as invaluable educational resources, unlocking a wealth of growth opportunities for CGI’s producers.
It features state-of-the-art pricing tools meticulously designed to
optimize returns both now and in the future, prioritizing connectivity and reliability and building strong, trusted relationships with each farmer it serves.
The goal is to empower producers, enabling them to maintain an upper hand in an ever-evolving market landscape.
Through personalized marketing products and comprehensive risk management consulting, CGI addresses the specific challenges faced by each producer, equipping them to flourish amid the dynamic shifts of the agricultural environment. With a storied legacy grounded in exceptional consistency, unmatched quality, and unwavering reliability, the company strives to enrich the food supply chain in the Northern US. Its mission is clear – to ensure these highquality agricultural products reach those who need them most.
With Experience Comes Knowledge
Owned by brothers Curt and Tracy Bjerke since 1990, we have over 90 combined years of experience in sales, service, and installation of grain, bean and seed cleaning processing equipment.
Bjerke Brothers offers full design and build of bean and seed cleaning plants.
Further defined by fostering growth and connection within every community it engages with, and acting as the vital link between producers and consumers, the company is backed by over 40 years of industry experience.
Indeed, farmer partnerships are crucial for meeting customer crop demands as they strive to provide superior food products for consumers worldwide.
CGI takes pride in offering trusted solutions that embody a farm-totable philosophy, nourishing the world safely and enriching lives at every stage of the supply chain.
FARMERS OF THE FUTURE
At CGI, the team works daily to elevate its supply chain to become a value chain, treating each member of the global community with integrity, care, trust, and honesty.
Supporting innovation, the
company remains connected because success helps ensure the world has proper nutrition to live life fully by providing its bulk pulses to developing countries and working with food banks.
As a company that believes in nurturing the growth of its local communities and supporting youth through sponsorship opportunities, including high schools and non-profit organizations such as Future Farmers of America (FFA), CGI is honored to contribute.
Founded in 1928, FFA empowers the next generation to meet challenges in agriculture, focusing on developing leadership skills and various career pathways as well as expertise in business, technology, and science.
Meanwhile, CGI is a majority owner of Montana Specialty Mills, which operates an organic and nongenetically modified organism oilseed
crushing facility in Great Falls, a mustard seed facility in Conrad, and Montana Craft Malt in Butte.
CGI continues to explore opportunities to partner with agricultural businesses that align with its values and goals of cultivating growth.
This strategic approach exemplifies how CGI is paving the way for future advancements and responsible practices while remaining committed to its mission of connecting high-quality, sustainably sourced products with consumers worldwide.
Epitomizing the fusion of quality, sustainability, and innovation within the agricultural sector, CGI is ensuring a resilient and thriving agricultural ecosystem for generations to come.
DUCK YEAH!
Encouraging consumers to explore and embrace the versatility of duck meat, Luv-a-Duck’s farm-to-fork products offer a succulent meal, elevating cuisine in Australia and beyond. CEO, Daniel Shoppee, discusses his family’s culinary legacy and heritage
The duck farming industry is beginning to take flight in Australia as a delicious protein option, reflecting the country’s diverse agricultural landscape and cultural influences.
A good source of protein with twice the iron of beef, duck is a great source of several key amino acids and magnesium, which are essential for muscle repair, growth and bone health – yet it is not as commonly consumed as other staple meats.
One company on a mission to promote it as a popular choice in
restaurants, homes, and retail is Luv-a-Duck.
Carving a niche in Australia’s culinary realm, Luv-a-Duck’s products are ethically reared and proudly
produced with a focus on showcasing the potential of duck meat and inspiring food enthusiasts – whether a home cook or professional chef – to incorporate this nutritious and delicious product into their everyday cooking routines.
Luv-a-Duck is a family business with a catchy and enjoyable name that originated from the company’s founder, Art, the grandfather of current CEO, Daniel Shoppee. Established in 1968, the business started in the small town of Nhill in the state of Victoria (VIC).
Daniel Shoppee, CEO
Notably, Art had no prior experience in the industry when he transitioned from owning a drycleaning business to producing ducks.
“Nhill is an isolated place, but that’s where we started and have remained ever since. The company was founded on a challenge when my grandfather and his best friend returned from a trip to Melbourne with 20 ducks each and raised them in their backyards. Whoever could grow the biggest and best birds would win!” Shoppee smiles.
Art firmly believed providing birds with high-quality feed, rather than kitchen scraps, was the key to winning the bet, and this principle continues to be a guiding mantra for the company today.
“We are what we eat. The same goes for ducks.”
DUCK DOWN UNDER
In the food service industry, duck is recognised for its plump, juicy meat and premium taste, which the Shoppee family has long understood.
However, it has not yet achieved the same level of popularity as more common meats in Australia.
“The consumption of duck meat is around 300 grams per person, per annum, whereas chicken is 50 kilogrammes (kg) – that’s a huge disparity. We aim to make it more approachable and easier to use,” Shoppee informs.
“People shouldn’t be scared of duck meat; it is special and there to be enjoyed. This is what my grandfather came to realise when he pivoted away from a career in the foodservice sector and ended up introducing a whole range of precooked duck portions and flavours.”
This was a turning point in the Luva-Duck story as the company entered the retail sector, marking a significant milestone and a new era.
As a family-owned business, its heritage has been passed down through the generations and continues today with Shoppee’s
HOW DO YOU INCORPORATE SUSTAINABILITY INTO LUV-A-DUCK’S PRODUCTION AND PACKAGING PROCESSES?
Daniel Shoppee, CEO: “We have transitioned all our consumerfacing packaging from plastic trays to cardboard boxes, which looks fantastic and enhances our commitment to recyclability. We are making positive progress towards fully recyclable packaging across our products, from our retail range to foodservice.
“We collaborate with farmers at the
beginning and end of our process. Our farming practices are circular; not all our farmers grow ducks as they also engage in broadacre farming.
“The entire area relies heavily on the week’s production. During the clean-out of sheds, which involves fertilisers and manures, we encourage reusing these materials on the fields to enhance the growth of wheat and other crops.
“From a production standpoint, we are focusing on utilising biogas, which involves converting waste materials into heat to power our plants.
“Additionally, given our location in Australia, we are harnessing solar energy, especially in rural areas, as it plays a significant role in our operations.”
“TO PROMOTE THE LUV-A-DUCK BRAND EFFECTIVELY, IT IS ESSENTIAL TO TRUST IN THE QUALITY OF OUR PRODUCTS. WE MUST CONSISTENTLY UPHOLD HIGH STANDARDS THROUGHOUT EVERY STAGE, FROM RAISING THE DUCKS TO PRIMARY PROCESSING AND PACKAGING”
– DANIEL SHOPPEE, CEO, LUV-A-DUCK
mother and aunt at the helm.
“Having two females in leadership roles in both a manufacturing and farming business is quite unique. I joined the company straight out of high school and worked through various divisions before becoming CEO. Now, I am dedicated to taking Luv-a-Duck to the next stage of its development,” he shares.
A QUACKING NEW FACILITY
As a vertically integrated operation, Luv-a-Duck maintains complete control over the entire supply chain,
ensuring the quality of its products from breeding to hatching and primary processing.
“Our complete livestock division is based in Nhill, with a new facility in Ballarat, which we opened in 2021. We remain committed to being regional as it is part of our history and identity,” Shoppee prides.
The value-added plant in Ballarat has positively impacted Luv-a-Duck’s offerings, with the purpose being to create a retail product range that is convenient, easy to use, and high-quality.
“We previously relied on a manual process that, whilst effective, was labour-intensive. To enhance our operations, we opened a new facility and expanded into the retail space, making our products appealing and accessible to a wider audience.
“We invested significantly in technology, upgraded our cooking processes, and implemented new automation for flavouring and portioning. These changes have dramatically transformed our business.”
Luv-a-Duck’s decision to launch an entirely new product line has proven successful, as no other company in the country offers precooked duck portions. Australians are starting to acquire a taste for ‘home-cooked’ duck in this new pack format, and the demand is growing for new flavours and product innovation.
Furthermore, with more than five million ducks produced yearly, the company can maintain quality control throughout the supply chain thanks to its vertical integration.
I understand Allround Packaging specialises in innovative and functional packaging solutions. Could you provide a brief overview of your day-to-day activities and the client base you typically serve?
At Allround Packaging, we support some of Australia’s most recognisable food, FMCG, and retail brands with highperformance packaging solutions. We work closely with customers to solve technical challenges, manage specifications, trial new materials, to ensure an exceptional end product. From branded films and pouches to branded shopper bags and ecommerce packaging in retail, our expertise spans both flexible, paper and fabric packaging categories.
How do you tailor your packaging to successfully reflect the company and product they encase?
We start by understanding the customer’s brand, product, machinery, and market. From there, we recommend structures, materials, and finishes that not only protect and present the product but align with their sustainability targets and operational requirements. Our in-house team manages every step, from concept through to delivery to ensure strong shelf and brand presence.
What, in your opinion, is the company’s key differentiator? What do you do to stand out from the competition?
We’re known as problem-solvers with years of industry experience and manufacturing knowledge. What sets us apart is our technical expertise, responsiveness, and ability to scale while still offering individual support. Our dedicated team at Allround bring a wealth of knowledge and exceptional support. We bring a practical understanding of speed, cost and outcome that translates into a better finished product for our customers.
Can you talk about your work with Luv-a-Duck, and any recent projects or jobs you have collaborated on?
We’ve proudly partnered with Luv-a-Duck for over 25 years, supplying packaging across multiple formats, including shelfstable and chilled barrier films. Recent work has focused on optimising film structures to align with recyclability targets without compromising on shelf life or performance while increasing efficiency through automation.
How has your reputation for speed of response, quality, value, and reliability enabled you to cultivate deep relationships with your clients over the years?
Many of our customer relationships span decades, this longevity is a testament to the trust and performance our customers have come to expect from Allround. We’re known for being hands-on and responsive to our customers’ needs. Our entire team offer individual support backed by our systems and experience.
Finally, what are your key priorities, targets, and goals for the year ahead?
Our focus is on continuing to expand our ready to recycle and recycled packaging offering and continuing to support our customers with packaging that’s fit for today, and ready for tomorrow. As markets evolve, we remain committed to staying ahead through research, innovation and service.
“From start to end, everyone works in quality control teams under one umbrella. That is one of the unique advantages of being vertically integrated; it is absolutely critical to maintain control,” Shoppee expresses.
“To promote the Luv-a-Duck brand effectively, it is essential to trust in the quality of our products. We must consistently uphold high standards throughout every stage, from raising the ducks to primary processing and packaging. We remain committed to these steps without compromise.”
REDEFINING GOURMET DINING
Luv-a-Duck focuses on specific products to meet consumer preferences by offering ranges to suit any skill of entertainer or home chef, including Peking duck breast, confit duck legs, duck à l’orange, and Chinese pancake kits.
“We’re developing the next range of convenience with frequent releases. We have our red duck curry, which is deboned, cooked, and flavoured. The next layer is bao buns, spring rolls, dumplings, and the like. There will be products for every occasion, from
BBQs and festive seasons to dinner parties,” Shoppee excites.
One of the reasons Luv-a-Duck has expanded into a fully cooked range is that many people are unsure how to prepare a meal with duck.
The company aims to eliminate this concern, allowing consumers to enjoy duck without worrying about complicated cooking processes.
Branding is crucial for Luv-aDuck, especially in Australia, where duck consumption per capita is low. Therefore, strategies need to be put in place to raise consumer awareness.
“We are still a small business with a limited marketing budget, so to capture people’s attention, we have
LUV-A-DUCK’S MEANINGFUL AND IMPACTFUL PARTNERSHIPS
The company employs and supports 50 farmers in the region where it operates, most of whom have had long-standing ties with the company for the past 20 years.
“I am now signing contracts with farmers whose parents signed the same contracts with my grandfather. There are second and third generations in their businesses who are still working with us,” reflects Shoppee.
“We have very strong relationships with them; living in a rural area fosters a sense of community. Recently, we’ve had several farmers eager to grow birds for us, and it’s noteworthy that their fathers or grandfathers had also collaborated with mine in the past.”
Loyalty and support have been present through three generations of both Luv-a-Duck and its farmers.
employed some clever wordplay in our latest advertising campaigns. Whilst our approach is a bit cheeky, our brand has a strong presence and resonates amongst retailers and consumers in Australia,” he enthuses.
“We don’t take ourselves too seriously, nor should our marketing. We enjoy having fun with it, and the team culture aligns with this approach. Our strategy is to get noticed on a small budget.”
The campaign is showing positive results as duck consumption in Australia is increasing.
“People often compare duck to chicken, but in reality, it should be compared to beef or lamb, which are both red meats. Duck will never be just another low-cost commodity; instead, we want it to be valued alongside premium cuts like beef ribeye and lamb leg – this is where duck deserves to be,” acknowledges Shoppee.
EDUCATE TO ELEVATE
Regarding the ongoing Luv-a-Duck legacy, the company is expanding its operations and targeting specific markets for potential product exports.
“We recently attended the FHAFood & Beverage 2025 trade event in Singapore, as the Southeast Asian region is becoming increasingly
“THE ULTIMATE GOAL IS TO ENCOURAGE PEOPLE TO TRY THIS AMAZING PRODUCT. MY FAMILY AND I ENJOY IT. IT’S A DELICIOUS AND FANTASTIC SOURCE OF PROTEIN”
– DANIEL SHOPPEE, CEO,
LUV-A-DUCK
important for us. Some people thought I was being overly ambitious by trying to sell Australian duck in the Asian market, but the brand is well-recognised, and the quality is outstanding,” Shoppee assures.
“The Wimmera district in VIC upholds the highest biosecurity standards, and we are the only operators in the area with no biosecurity issues encountered. Our high-quality products and strict biosecurity measures are in demand in Southeast Asia, particularly amongst upscale resorts and restaurants that appreciate a compelling provenance story.”
Additionally, Luv-a-Duck operates a cooking school in Melbourne, which serves as an education hub to further encourage consumers to embrace duck.
“We offer a variety of classes, totalling about seven each week, where we teach participants how to prepare a wide range of duck dishes.
During the two to three-hour sessions, participants can enjoy wine and taste what they have made. Our goal is for them to feel confident enough to recreate these dishes at home.”
Recognising the importance of educating consumers on how to mitigate duck disasters in the kitchen is aided by the company’s most significant investment to date.
The new value-added plant in Ballarat, equipped with cutting-edge technology to enhance the duck consumption experience, has proven successful in this regard, yielding high-quality products that can be easily cooked and enjoyed at home. All consumers need is an air fryer to achieve restaurant-quality duck.
“Outside of China and Southeast Asia, duck consumption globally is limited. We aim to increase its visibility with our branding and marketing, centred on capturing the public’s attention,” he emphasises.
In the upcoming year, Luv-aDuck’s main priorities are focused on expanding the business and increasing duck consumption to 1kg per person, per year. The aim? To “Duck Every Dish”.
“The ultimate goal is to encourage people to try this amazing product. My family and I enjoy it. It’s a delicious and fantastic source of protein,” Shoppee optimistically concludes.
Tel: 1300 64 9000
sales@luvaduck.com.au
luvaduck.com.au
CRAFTED WITH PRIDE
Lion Brewery’s strong heritage, blended with innovative brewing techniques, guarantees that each sip honours its commitment to high-quality ingredients. We rejoin Madhushanka Ranatunga, Chief Sales and Marketing Officer, at an exciting phase in the company’s journey
With a rich and storied history that extends over 140 years, Lion Brewery is a cornerstone of the beverage industry.
Founded in Sri Lanka, the brewery has cultivated a distinguished reputation for excellence and craftsmanship, masterfully combining time-honoured brewing techniques with innovative modern practices.
Moreover, the company is deeply committed to sustainability and actively engages in various community initiatives, reinforcing its enduring legacy and positive impact within the region.
“Lion Brewery is a cultural icon woven into life’s most meaningful
moments. Whether celebrating the great outdoors after a hike or gathering with friends for sports or festivals, our brand is always part of the occasion,” introduces Madhushanka Ranatunga, Chief Sales and Marketing Officer.
The company has made significant advancements since our last discussion a year ago, having expanded its presence both locally and globally, launched new products, and entered new categories in Sri Lanka.
“We continue to innovate and grow despite challenging macroeconomic conditions. In international markets, we implement a disciplined
route-to-market model by partnering with distribution companies that have the reach, capability, and commitment to growing mindshare within our target group,” Ranatunga tells us.
“This strategy drives sustainable volume growth and brand distinction, enabling us to seize opportunities in both mature and emerging markets.”
THE GOLDEN GLOBAL STANDARD
Lion Brewery uses quality-assured ingredients in its brews, including select materials sourced through its partnership with the Carlsberg Group’s worldwide brewery network.
“Ingredients are carefully chosen to achieve the desired flavour profiles for our beers. We also conduct stringent checks at every stage of the brewing
process, including laboratory analysis, sensory evaluations, and controlled packaging assessments,” assures Ranatunga.
State-of-the-art German technology further supports quality assurance by enabling real-time monitoring through advanced control systems. This ensures precision and consistency at every stage, from raw material intake to final packaging.
The Krones Brewnomic toolkit optimises utilities as part of Lion Brewery’s continuous improvement journey. This concept, developed by Krones subsidiary, Steinecker GmbH, enables a brewery to be energy self-sufficient by smartly using and recovering the residual materials from the brewing and filling processes.
“We’re committed to waste-to-value
initiatives that improve efficiency, enhance capacity, and reduce our environmental impact. For example, we have invested in waste-to-energy by using methane generated from our wastewater treatment process as fuel for our boiler,” he shares enthusiastically.
“Additionally, we have repurposed waste kieselguhr into concrete paving bricks used at our depots. These efforts continue to reinforce our commitment to innovation and sustainability.”
Alongside promoting a more sustainable future, the company is dedicated to innovation. This inclination towards environmental responsibility aligns with Lion Brewery’s creative spirit, which celebrates the rich heritage of its
HOW DO YOU SEE THE CRAFT BEER INDUSTRY EVOLVING, AND WHAT ROLE DO YOU HOPE LION BREWERY WILL PLAY?
Madhushanka Ranatunga, Chief Sales and Marketing Officer: “The brewing industry in Sri Lanka is still in its early stages, but there is a growing customer demand for unique, high-quality beverages, indicating significant potential for growth. Our new innovation brewery will enhance our product development capabilities.
“We have also established dedicated teams to manage newly-launched products across brand marketing, trade marketing, and our draught beer network. These initiatives will contribute to a robust craft beer proposition for the brand in the future.
“Furthermore, as the demand for healthier options continues to rise in Sri Lanka and globally, we plan to introduce a range of beers that cater to this important need.”
“LION BREWERY IS A CULTURAL ICON WOVEN INTO LIFE’S MOST MEANINGFUL MOMENTS. WHETHER CELEBRATING THE GREAT OUTDOORS AFTER A HIKE OR GATHERING WITH FRIENDS FOR SPORTS OR FESTIVALS, OUR BRAND IS ALWAYS PART OF THE OCCASION”
– MADHUSHANKA RANATUNGA, CHIEF SALES AND MARKETING OFFICER, LION BREWERY
community through local cultural influences.
Draught offerings include Lion Lager, Lion Strong, and limitededition brews in select draught beer venues and tourist destinations.
Exciting new releases such as Pure Ceylon Tea Beer and Ambalavi Mango Beer, meanwhile, use local ingredients inspired by Sri Lankan cuisine and culture, offering exclusive experiences to consumers.
A PRINCIPLED PROCESS
Sustainability lies at the heart of Lion Brewery’s operations. The company is committed to investing in cuttingedge technology and dedicated to harnessing renewable and clean energy sources, significantly reducing its carbon footprint.
“Our primary packaging utilises returnable glass bottles with a significant percentage of recycled materials, and we’re increasing
our draught beer offerings in returnable containers. We reuse materials wherever possible, such as repurposing collateral during campaign changes to minimise waste,” Ranatunga proudly outlines.
Notably, alongside operating sustainably, Lion Brewery actively supports local community initiatives through programmes aligned with its environmental, social, and governance (ESG) framework.
Melting Point is a key initiative that upcycles used aluminium cans into souvenirs, supports local craftsmanship, creates opportunities for artisans, and promotes ecofriendly practices.
“In environmental conservation, we collaborate with other organisations to combat ocean pollution. Equally, we participate in reforestation projects through the Lion Nation Foundation.”
Indeed, in acknowledgement of its environmental stewardship, Lion Brewery was recognised at the Presidential Environment Awards 2024 with a Silver Award in the Food and Beverage category.
In the realm of renewable energy, Lion Brewery assists its retail partners in installing solar panels that reduce operational costs and power product coolers sustainably. This collaborative effort promotes eco-friendly solutions for innovative green facilities.
PORTFOLIO OF LUXURY LION BREWERY BRANDS, BREWS, AND BEYOND
LION – Lager; Stout; Strong; and Ice.
BEER AND CIDER – Ryder’s Wild Apple; Ryder’s Ginger Blast; GB Export; Corona Extra; Somersby; Tsingtao; Hoegaarden; and Stella Artois.
SPIRITS – Blended whisky; single malts; gin; vodka; rum; tequila; liqueurs; American whisky; cognac.
WINE – Coopers Creek; Jam Jar; La Boscana; Cantini Ronco; Spoletoducale; Sutter Home; Champagne Jacquart; Sangria; Covides; Long Country; Indaba Wines; Gossips; and Gik – the only blue wine imported into Sri Lanka, created from two organic pigments and a unique combination of grape varieties.
“Additionally, we facilitate technical brewery visits for institutions like the Sri Lanka Institute of Tourism and Hotel Management, sharing industry best practices with aspiring professionals. Through the Lion Bar
Academy, we develop human capital in the hotel, restaurant, and catering (HoReCa) sector by training staff in beer-pouring techniques, beverage knowledge, and customer service to enhance the consumer experience.
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“AS CONSUMER PREFERENCES AND LIFESTYLES EVOLVE, LION BREWERY WILL PROVIDE A RANGE OF
CHOICES
AND VARIETIES THAT ALIGN WITH THESE CHANGING NEEDS, ASSISTING CONSUMERS IN UPGRADING WHILST FOSTERING A STRONG BEER CULTURE IN SRI LANKA”
– MADHUSHANKA RANATUNGA, CHIEF SALES AND MARKETING OFFICER, LION BREWERY
“We also conduct tasting sessions and food pairing workshops that equip staff in the modern trade channel with valuable skills and expertise,” impassions Ranatunga.
BRIMMING WITH OPPORTUNITIES
The future for Lion Brewery is very promising as the company is currently embarking on several significant investments, with some projects already in progress.
“We’re entering into new international markets to strengthen our global presence, expanding our brewery in Sri Lanka to increase capacity and meet demand, and investing in an innovation brewery to support the development of exciting new flavours and styles,” Ranatunga
states optimistically.
Investments are vital to Lion Brewery’s long-term strategy for sustainable growth and global expansion, allowing it to remain adaptable and continue providing innovative products to customers.
The company’s primary objective for the upcoming year is to drive local and international strategic growth.
Domestically, Lion Brewery is elevating the consumer experience by broadening its draught beer network and unveiling an enticing array of flavours and styles. This expansion aims to delight customers and foster a deeper appreciation for craft brewing.
“As consumer preferences and lifestyles evolve, Lion Brewery will provide a range of choices and varieties that align with these
changing needs, assisting consumers in upgrading whilst fostering a strong beer culture in Sri Lanka.
“We also plan to enhance the country’s tourism experience by increasing our presence in key tourist destinations. Internationally, we are targeting markets and segments that complement our brand proposition and partnering with the right stakeholders to expand Lion Brewery’s global footprint,” Ranatunga concludes.
