NEWS | Industry Updates
followed by cooling, the coffee is extracted directly with water at ambient temperature. This produces a mild flavour with clear
“Cool brewed” technology shakes up coffee world
Iced coffee continues to reshape beverage menus worldwide, yet preparing it efficiently remains a challenge for many operators. Now a new “cool brewed” technology uses a hot pre-infusion which is followed by an extraction with ambient water to deliver a mild, aromatic coffee experience – served pure, as iced coffee or modern signature drink. Iced coffee and cold brew signature
drinks are especially popular among younger consumers, making them some of the most requested beverages in cafés,
hotels, convenience stores, fuel stations and healthcare environments. Traditional cold brew, however, typically
requires manual extraction times of 12 to 24 hours, which increases workload and reduces flexibility. The new cool brewed technology integrated into SEB Professional’s WMF 1500 F provides an immediate solution by enabling operators to prepare cold beverage varieties at the press of a button. The cool brewed process is said to be unique in the industry. Instead of hot extraction
aromatics, very little bitterness and a smooth, rounded finish reminiscent of classic cold brew but with far shorter extraction time. The serving temperature of below 25˚ C harmonises with the taste profile of cold coffee beverages and slows the melting of ice, improving the overall presentation of these modern drinks. Thomas Ege, head of product management
at WMF, says: “With the WMF 1500 F and our cool brewed technology, our customers can offer the full range of hot and cold filter coffee beverages without needing extra equipment or additional trained staff. Depending on guest volume, operators can dispense cool brewed coffee from the large storage container while hot coffee is brewed directly into the cup – or vice versa – merging two major developments together in just one single machine: speed to serve and cold drinks.”
It focuses on breakthrough product development in coatings and
fillings, building deep formulation and application expertise to deliver scalable portfolios and customised brand solutions across markets. The Geneo site also houses the Callebaut Chocolate Academy Singapore alongside a regional Research and Development facility. The Academy delivers a unique customer experience by translating consumer trends and customer briefs into innovative concepts. Embedded within the Callebaut Global Innovation Center, it turns insights into hands on co creation and practical solutions that accelerate customer innovation. “Since Barry Callebaut’s founding, chocolate and cocoa have
Barry Callebaut opens Global Innovation Center
Barry Callebaut, manufacturer of chocolate and cocoa products, has opened its Callebaut Global Innovation Center (GIC) in Singapore. This milestone highlights the company’s commitment to accelerating innovation and transformation across the chocolate and cocoa industry. Located at Geneo in Singapore Science Park, the Callebaut Global
Innovation Center (GIC) brings together two Centers of Excellence (CoEs): an Artificial Intelligence (AI) CoE dedicated to chocolate and cocoa, and the company’s pioneering Cacao Coatings (compound) CoE. The Cacao Coatings CoE in Singapore is Barry Callebaut’s first
CoE dedicated to advancing innovation, expertise, and customer solutions in cacao coatings, also known as compounds.
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been at the heart of our heritage and innovation. The Callebaut Global Innovation Center ensures that the next chapter of chocolate continues to inspire and excite,” said Dries Roekaerts, President Customer Experience, Barry Callebaut.
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