NEWS | Industry Events New iced coffee range brings coffee clout to RTD coffee category


after the business took off with a painted fleet of horse drawn milk floats, he always described himself as ‘the local milkman’. Tom Parker chief executive, Rob Yates comments: “The cold coffee RTD category represents a huge opportunity for retailers as one of the key growth drivers of the UK coffee category. We know that this category speaks to Gen Z consumers, who show a preference for RTD cold coffee because it hits the spot when it comes to convenience, energy, and innovation. “The Guv’nor Iced Coffee range is all about bringing busy coffee consumers on the go, down-to-earth goodness, made with the best natural ingredients that deliver character, style, substance and, of course, great taste with every sip.” According to Kantar, the retail coffee


The Guv’nor, a new range of three ready- to-drink iced coffees from Tom Parker Creamery, known for their free-range creams and flavoured whole milks, is shaking up the Cold coffee RTD category..


The branding pays homage to the down-


to-earth work hard, play harder ethic of founder Tom Parker, aka The Guv’nor, who started farming in 1921 with just 14 cows delivering milk from his horse and cart. Even


category is worth more than £1.6 billion and more than 24 million households buy coffee in the UK. As a nation we drink 98 million cups of it a day (British Coffee Association) and Mintel are predicting that by 2028 the UK could spend more than £2.17 billion on coffee. The range is presented in a traditional


glass bottle with a metal cap for a nostalgic touch and paper labels, making them fully recyclable and resealable.


Unlocking the potential of plant-based diets: overcoming barriers of cost and taste


The Grains of Truth 2024 report, released by EAT and GlobeScan, reveals a mixed picture of progress towards a plant-based future. While 68% of people globally express a desire to eat more plant-based foods, only 20% do so regularly, down from 23% in 2023. This disparity underscores the need to address persistent barriers such as food


affordability, flavor, and accessibility to accelerate the shift towards healthy and sustainable diets that support people and planet. The report, based on insights from over 30,000 consumers across 31 markets, reveals that economic pressures, particularly rising food costs, are major obstacles. Price is the biggest hurdle, cited by 42% of respondents, while 35% are deterred by flavor. This is particularly true in North America and Europe, where affordability is a critical barrier. In the Asia-Pacific region, concerns about nutritional adequacy are prominent. Generational divides are also evident. Millennials, especially those with children, show the most enthusiasm for plant-based diets, yet affordability and convenience remain challenges. Baby boomers prioritize healthy eating but are often hesitant due to concerns about taste and texture. Despite these challenges, the report underscores the potential of plant-based diets to contribute to sustainability and health goals. 69% of respondents believe reducing meat consumption benefits the


world, with health as the primary driver. However, financial considerations now outweigh animal welfare as a motivator for dietary change, reflecting the economic pressures faced by consumers. Dr Gunhild Stordalen, EAT Co-founder


and executive chair, emphasized the need for bold action. “This report underscores the urgency of action. We need a food system where plant-based diets are not just a choice, but an accessible and appealing reality for everyone.” Chris Coulter, GlobeScan chief executive, added: “This is a crucial moment in our global dietary shift. Consumers are ready for change, but barriers like price, convenience, flavor, and trust remain. By uniting governments, food producers, and consumers, we can overcome these challenges.” The report shows the potential for dietary change but stresses the need for action. This includes subsidies, product innovation to improve plant-based foods, and public education. With the right steps, we can create a healthy, sustainable and equitable food system.


vendinginternational-online.com | 11


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28