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January 30, 2020

What´s brewing in the coffee industry? What´s hot and not? Anna Nordström, Specialty Coffee Manager at Löfbergs, predicts the hottest trends for 2020.

Coffee Prices Crisis
Coffee prices on the commodity market have been at historic lows over the past two yearsand the topic of prices has been a deservedly hot one in the coffee industry. Calls from farmers and producer groups addresses that prices are often unsustainably low, not meeting costs of production and threatening the supply of quality coffee as a whole.

Transparency
“How much of the cost of a cup of coffee comes from transporting the coffee from its place of origin, from roasting loss, or from the labour at the coffee shop?”

The coffee chain is complex, and it can be hard to pin-point all of the factors influencing the final price of a cup of coffee. The Specialty Coffee Association has launched a revised version of its graphic “Economics of the Coffee Supply Chain” which provides a broad representation of the economics of the coffee supply chain. This could be potentially useful for a better understanding of the typical costs for specialty coffee.

Open Books
To publish FOB*-prices on labels is one way of raising awareness of the price crisis and show how much a roaster have paid for the coffee. With better access to information, producers start owning more of the process. With blockchain and other verifying systems you can follow how much of the coffee price that is paid direct to the farmers.

*FOB (Free On Board) is the price of the coffee at the port of origin, before being shipped.

Hybrids and Quality Robusta
Many farmers have been forced to sell their farms as they no longer are profitable. Another way to tackle coffee price crisis and climate change is to grow new coffee varieties that yield better and cope better with diseases. New hybrids, that also taste great, are starting to find their way to the market. Centroamericano and Starmaya are such examples.

As Robusta is a higher producing, more resilient species than Arabica, it has become more important as it now accounts for 40% of global coffee production. Robusta has often been overlooked because of its lower cupping quality but the last years there has been a boom in coffee genetics that aim to breed Robusta that enhance flavours. Coffee Quality Institute recently updated their cupping and quality standards covering fine Robusta.

Go East
East Asia is the fastest-growing coffee market. One tiger is the China-based coffee company, Luckin coffee, founded in October 2017. By the end of 2019 they had more than 4,500 stores in China which make them larger than Starbucks.

Also in Europe things are happening in the east. The fastest growing coffee market is Romania +30%, followed by Kazakhstan and Ukraine, compared to Europe total at +3%.

Iced Coffee Is So Hot
Cold brew is the fastest growing coffee beverage and is turning into a mainstream hit, thanks to its smooth flavour profile and variety of serving options. This category is no longer seen as a novelty but a booming option for grown-ups. Unsweetened iced coffee also takes off right now.

No Fuss
Trendy coffee shops are removing pour-overs from the menu due to price point and fussiness and replace it with high end batch brews. Coffee on tap is another trend. More signs of the wish for more convenient servings is that specialty instant coffee and single serve coffee bags now is OK.

Decaf is a growing segment in western Europe. Ordinary decaf is growing, specialty coffee decaf even more, +10% last year.

Custom Ordering, Pick Up and Delivery
Custom orders have also been on the rise for a while, especially in the U.S. You create your own drink from scratch and can choose the type of drink, size, and any toppings or syrup flavours. After you have put in your order, the barista makes the drink that has everything you wanted.

To order online and pay before you pick up, or have your coffee delivered, is booming in larger cities. By collecting customer data through apps, the coffee shop knows who likes what kind of coffee, where, at what time, and how often. That enables them to improve services and hopefully serve better coffee.

Coffee Subscriptions
Home deliveries for specialty coffee is also growing and last Christmas we did see a lot of beautiful advent calendars that highlighted coffee from micro roasters.

Superfood
The health trend is strong with several products that claim a variety of health benefits, from increased productivity to boosting energy. Teas, roots, mushrooms and green coffee are just some examples.

Keto coffee, also known as bulletproof coffee which blends coffee with butter or coconut oil is appearing on shelves and menus. This is meeting the demands of those on a high-fat, low-carb diet. Superfood coffees infused with maca and collagen are also being added for their health appeal. Yerba mate, the caffeine rich tea from South America is another popular drink.

Gut health and sugar reduction are also driving the demand for natural and organic products like espresso kombucha.

Flower Power Coffee
More countries are legalizing cannabidiol (CBD), and CBD-infused coffee is booming and marketed as a perfect combination: “you feel a nice, natural peacefulness while still feeling alert.”

Organic, Natural and Ethical
There is an increased demand for ethical and sustainable choices as consumers become more concerned over the environment. The volume of Fairtrade coffee sold grew by 15% in the U.S. last year and the global organic coffee market is expected to grow rapidly the coming years.

Sustainability, the New Normal
Waste management is having an impact on every part of the coffee industry. Reducing packaging material and sourcing more sustainable materials has become the new normal.

To refurbish espresso machines, and at same time make huge financial savings, is one way to reduce environmental impact. Reusable coffee cups are another. Single use paper/plastic coffee cups are collected, recycled (plastic lid included) and turned into reusable cups. We are also facing a lot of initiatives of circular thinking – from cradle to cradle.

Inclusion, Togetherness and Hygge
Addressing gender equity is a growing focal point for quality and mission focused coffee companies around the planet. The Partnership for Gender Equity, founded by the Coffee Quality Institute, is investing big time in gender equity at origin, with a twofold return in the form of both social impact and increased supply-chain stability.

Snob Free Zone
People are starting to question the excluding context of the coffee community and snob free coffee shops with a focus on representation are popping up. Cafés with more content; flea market, live music, exhibitions or community events is trending, and Hygge and Togetherness are the current buzzwords.

Maximalism
Minimalistic Scandinavian design has dominated the last decade with its light colours and minimalistic style. When we enter the 2020s, we start to see a reaction to the clean lines with a more playful, colourful and cosines. Go ahead with patterns, colours and frills on everything from interiors to coffee packages. The more the better!

Instacafé
Coffee tourism is growing, not only to producing countries but also to coffee destinations in larger cities. The young generation, more sober than ever, are travelling to visit world famous coffee bars. It still looks like it’s very important that the place is instagrammable.

 
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ATLANTA – January 29, 2020 – New research from Oxy-Gen Powered, a leader in innovative odor eliminating solutions, demonstrates that lapses in odor control can be a detriment to an organization. According to their survey, conducted online by The Harris Poll from January 9-13, 2020 among 2,013 U.S. adults ages 18 and older, a majority of Americans (93%) say a foul odor would negatively impact their perception of an organization. The poll also offers a closer look at the types of businesses most affected by unpleasant smells. 

“No building occupant or visitor wants to be greeted with an unpleasant smell in a lobby, restroom or anywhere else in a facility,” said Andy Piucci, Vice President of Sales – North America, Oxy-Gen Powered. “This research highlights the risk organizations take when they fail to properly eliminate indoor odors caused by urine, feces, kitchens, mold, mildew, pets and more.” 

The Harris Poll found that 79% of Americans say a foul odor at a restaurant would negatively impact their perception of that business. Foul odors in a hotel would negatively influence three in four Americans’ (75%) opinions of that business and nearly 2 in 3 (64%) would think adversely about a shopping mall or retail store with foul odor issues. Foul odors would also negatively impact more than half of Americans’ perceptions of entertainment venues (63%), office buildings (57%) and gym/fitness centers (56%). 

When people encounter malodors, many change their perceptions of a facility or take steps to avoid it in the future. More than half of Americans say after experiencing a foul odor in an organization’s facility they would assume the facility is not clean (56%) or they would look for an alternative facility (54%). Half (50%) would spend less time in the facility, 46% would tell friends, family or colleagues about the incident and over one in three (34%) would never return to the facility again. 

To maintain customer satisfaction, uphold brand image and support the bottom line, Oxy-Gen Powered offers a range of odor eliminating solutions that eradicate rather than mask odors. These include Oxygen-Pro, a continuous, customizable and sustainable air freshening system that features 100% recyclable, carbon footprint-approved cartridges and audio and visual alerts; Fab 30™, urinal screens that prevent splash back and provide ongoing freshness for 30 days; and TerminOdor™, an air freshening spray that neutralizes air molecules through a proprietary odor eliminator, Neutra-lox. 

For more information about odor eliminating solutions, visit www.oxygenpowered.com.

 
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BURLINGTON, Ontario, Jan. 28, 2020 (GLOBE NEWSWIRE) -- Three outstanding volunteers from Ottawa, Northern Manitoba and Sherbrooke were honoured with the Hero of Everyday Life award by Sodexo Canada's Stop Hunger Foundation. The award recognizes commitment and leadership in local actions that combat hunger.

Jennifer Merrett, Taneesha Greaves and Trudy MacKenzie were each presented with awards plus a grant of $2,000 for their charity of choice.

Jennifer Merrett is Sodexo’s Director of Food and Beverage at the Lord Elgin Hotel in Ottawa. She organized a barbeque and raffle with her colleagues and staff from the Lord Elgin Hotel, the Metcalfe Hotel and the Carleton Hotel to raise money for the Stop Hunger Foundation. Jennifer’s team also donated one dollar for every burger and steak sold during the month of April, the designated month of giving for Sodexo globally. “We are proud of the work that we did last year, and we can’t wait to contribute more next year. These activities allow us to engage with our community for a cause and add value to our jobs,” said Jennifer, who donated her grant to Ottawa Food Bank.

Taneesha Greaves works in a remote site in northern Manitoba. As Sodexo’s Retail Manager at Keeyask Camp, she led food drives, summer camp activities and sandwich-making that helped feed 1,700 children. One extra special event was a giant community barbeque for Indigenous neighbours in Fort Chipewyan. Food and equipment were airlifted to reach the northern hamlet. “I share this award with the whole team here at Keeyask. Their hearts and hard work made it all possible,” says Taneesha. She donated her grant to Canadian Feed the Children.

Trudy MacKenzie is Sodexo’s Head Supervisor at Bishop's University in Sherbrooke, Quebec.  During the month of April, she and her team incentivized students to donate canned goods by offering free breakfasts. They collected 1,500 cans of donated food which she delivered to Cornerstone food bank in Lennoxville, Sherbrooke QC.

“It has always been important to me to give back. It makes it more meaningful when you can turn it into an activity with your colleagues and friends. I love to make people happy,” says Trudy. She decided to give the grant to Cornerstone Housing for Women.

 
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Vancouver, BC (January 22nd, 2020) – The Sixth Annual Best Sommelier of BC competition came to an exciting and intense finish as the Canadian Association of Professional Sommeliers (CAPS) announced its 2020 winner this week at Rogers Arena. Out of a grouping of 15 contestants, Campagnolo’s Peter Van de Reep was awarded the coveted title of BC Sommelier of the Year. Peter now goes on to the Canadian finals that will be held in the Okanagan this fall.
 
The CAPS BC Sommelier title is determined by a comprehensive skill set competition that includes a written exam and a hands-on practical test that pits three finalists against each other to determine their knowledge on a number of wine-related topics. The competitors are challenged on their know-how about sparkling wine service, red wine decanting, food and wine pairings, menu writing as well as blind tastings of cocktails, red, and white wines. For this year’s competition, the distinguished panel of judges included Barbara Philip, Sebastien Le Goff, and Jason Yamasaki, who crowned Peter from Campagnolo Main as the 2020 BC Sommelier of the Year, with Gooseneck Hospitality’s Christina Hartigan as the first runner-up, and Leagh Barkley taking an admirable third place for the second year in a row.

“I am humbled to have had the opportunity to compete in this competition amongst so many highly regarded industry colleagues and to be recognized as one of BC’s finalists,” says Leagh. “Congrats to all the competitors who bring their expertise and passion for wine to each and every service for the sheer enjoyment of their guests.”
 
Once again, Toptable Group was well represented in the mix with Daewhan Lim (CinCin Ristorante + Bar), Michael Littleford (CinCin Ristorante + Bar), Calen Macdonald (Bluewater Cafe + Raw Bar), Perdy Sawyers (Il Caminetto), and Christopher Edens (Araxi Restaurant + Oyster Bar) also vying for the province’s top title.

“To have these dedicated professionals represent many of our restaurants exemplifies the industry’s commitment and passion to hospitality and what differentiates Toptable Group from a service perspective,” says President Michael Doyle. “This talent allows us to deliver a level of dining experience to our guests that sets Toptable Group apart and becomes a core pillar of who we are. Congratulations to all the 2020 competitors!”

Wins for Toptable Group in the past have included: Shane Taylor, Wine Director at CinCin Ristorante + Bar winning the 2017 BC Sommelier of the Year, Samantha Rahn, former Wine Director at Araxi Restaurant and Oyster Bar, taking home the title in 2013 while Owen Knowlton, Restaurant and Wine Director at the former West Restaurant, earned the accolade in 2011.

 

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