TEA & CO EEFF TEA & COFFEE A thirst for quality


The love affair between the British public and their cup of tea or coffee has never been stronger, opening many opportunities for vending. Here VI examines the current market, the trends and how demand for variety of flavours and sophistication are driving innovation.


Tea and coffff ee quite literally pour billions into the UK economy and that’s not surprising when you consider that we drink 95 million cups of coffff ee and as much as 165 million cups of tea or herbal infusions every day, according to key tea and c fofffee associations. In fact, the competition in the industry is so fierce that multi- million-pound events are being held allowing suppliers and manufacturers to showcase their products and bring customers together for important networking opportunities.


Te Festival, the European Coffffee Expo and the Te


Just this year in the UK we have reported on The London Coffffee Tea and Coffff eeWorld


Cup planned for September in Birmingham – all top events that have or expect to draw 1000s of visitors.


What’s more, according to the British Coffff ee Association, café culture is booming on the high street where 80% of people who visit coffff ee shops, do so at least once a week, whilst 16% visit on a daily basis.


This so-called café culture is a social media darling which now even has an online destination, C fafffeine Culture, which focuses on content honed for a global audience of coffff ee lovers focusing on key news and the role of sustainability, responsibility and fair trade in the coffff ee ecosystem.


What’s emerged from these growing trends, is a much more discerning palate among consumers leading to a demand for interesting and superior flavours, which in turn leads to c fofffee and tea drinkers wanting to replicate that premium taste at a vending level.


What consumers are asking for in the high street is, in many cases, even being replicated at home with householders striving to recreate the sophisticated flavours they find when they are out and about, using ever more technical home machines. A survey by Devon-based c fofffee roaster, Spiller & Ta


Tait revealed a


surprising statistic that many home consumers are regularly using up to three difffferent devices to make coffffee, with speed and


convenience combined with flavor, being a big factor in what device is used when.


It stands to reason that if consumers want instant gratification at home, they will demand the same while they are away from home – cue the vended cup of tea or c fofffee.


busy lifes also prov to create


There are many examples of how the c fofffee industry has emerged products which are both premium in taste and quality but ide the convenience that consumers demand to meet thei r tyles.


TASTE, CONVENIENCE AND ORIGIN ff


Lavazza, for example, launched Prontissimo premium micro-ground coffff ee in the off-trade/domestic market last year, simultaneously introducing its premium fofffering to the vending industry. Its micro-ground blend – Prontissimo Classico – is a combination of 90% instant c fofffee and 10% ground coffee. It is described as smooth and well-balanced, with delicate caramel notes offering a “deep and authentic” flavour.


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It’s also becoming increasingly popular amongst trade to parallel a rise in consumer demand for high quality c fofffee and an interest in provenance and origin, according to Lavazza UK AFH sales an d marketing director Barry Kither.


He says: “Consumers want good quality products but also want to know the story behind the brands, which proud to support. This is becoming incre younger target audiences.


asingly prevalent amongst they can relate to and be


“By selecting ethically-sourced products such as Lavazza’s Rainforest Alliance-certified ¡Tierra! businesses can reassure consumers that their purchase is supporting the c fofffee-growing communities in which it has been sourced. ”


LIMITED OVERHEAD S


Earlier this year, Nestlé Professional announced the relaunch of its Nescafé Gold Blend c fofffee, one of the leading brands in the premium segment,made from carefully selected mountain grown Arabica c fofffee beans which are now ground 10 times finer to unlock the bean’s rich aroma and smooth taste.


Robert Gormley, head of vending at Nestlé Professional says: “Th e 16 | vendinginternational-online.com


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