Simon Day

📶 UK Independent Drinks Sector in 2024: SEVEN takeaways from a CGA and Duppy Share report    Independent Beverage brands are increasingly optimistic about the future despite ongoing trading challenges, according to an exclusive new survey from The Duppy Share in association with CGA by NIQ.     273 UK indie drinks brands answers an in depth survey... heres what we learned (see comments) 👇  

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🌟 Exciting Times for Scottish Food Wholesale: £35 Million Investment Ignites Growth 🥳🍽️ Scotland's food wholesale sector is buzzing with a £35 million investment poised to reshape the industry. This capital infusion highlights confidence and signals a wave of innovation and expansion. Catalyzing Growth: The investment is a game-changer, enhancing infrastructure, expanding product offerings, and scaling operations. It strengthens the company's market presence both domestically and internationally. 🚀📈 Supporting Local and Sustainable: The investment focuses on local agriculture and sustainability. By improving technology and logistics, the company aims to optimize supply chains, reduce food waste, and boost locally sourced produce, aligning with the demand for transparency and eco-friendly practices. 🌱🥕🏴 Creating Jobs: This boost will create numerous job opportunities across Scotland, leading to new hires, training programs, and local talent development, thus enhancing the local economy and workforce. 👩‍💼👨‍💼💼 Driving Innovation: Funds will support advanced warehousing and logistics systems, increasing efficiency and service delivery, and keeping the company competitive in a fast-evolving industry. 📦💻🔧 This £35 million investment in Scotland’s food sector is more than financial backing; it’s a catalyst for positive change in communities, the environment, and industry. The future looks bright for this Scottish wholesaler and the broader food sector. #FoodIndustry #Investment #SustainableGrowth #ScottishBusiness 🥳🌿📈

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💫 A big development for grocery packaging in the UK 💫 The tldr on last week’s Extended Producer Responsibility (EPR) announcement and what it means for reusable packaging: 📣 DEFRA announced ‘illustrative’ fees last week 📈 2 to 3+ increase of current tax burdens paid by producers  ⏭ First payments in 2025 🌶 Modulated (eco) fees in 2026 will mean proportionally higher payments for more impactful packaging categories / materials. 💫 Great news for reuse: the biggest step in a packaging revolution, with DEFRA planning a 2025 framework for incentivising reuse, levelling the playing field between single-use and reuse. Read more here: https://lnkd.in/ej2KTbYn And please dive in policy folk to correct any detail you think is missing / out of line here! There's not been much reflection on this here (on Linkedin) and it would be good to hear more views.

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#Food and #drink #startups and #scaleups...a quick survey to support Alex Brown's work, with Impact on Urban Health (do check them out!) on understanding the funding gap for startup and scaling food and drink brands, focused on health and wellness... The right finance is always key, and barriers to it can be the biggest hurdle scaling businesses face, finding equitable solutions is essential. links to the survey are in the post below.

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BRITISH EGG INDUSTRY: BEIC launches manifesto for stronger, sustainable British egg industry. Leading retail publication The Grocer has reported on The British Egg Industry Council (BEIC) general election manifesto, calling for Government to support a sustainable future for the British egg industry. See the manifesto here: https://lnkd.in/e4-6rjXt . It is a fantastic insight into the industry and is well worth a read. Despite operating without government subsidies, the British Lion Code of Practice remains the UK's top food safety scheme, covering 95% of British egg production. The BEIC’s key manifesto asks are organised in six key themes: international trade, environment, workforce, biosecurity, planning and public procurement. The British Lion Code of Practice is the UK’s most successful food safety scheme. It accounts for 95% of British egg production. I’m very proud to be the independent scientific and regulatory advisor to the BEIC. I personally believe that the British Lion Code of Practice is one of the worlds leading food safety schemes. I only feed my family eggs with the British lion on it. “The British egg industry is one of British farming’s great success stories, providing consumers with a natural, healthy, ‘super food’ at an affordable price, which is always of vital importance, but particularly during a cost of living crisis,” said BEIC CEO Gary Ford. Phil Slaney Kevin Coles Dr Lisa Ackerley, CEnvH, FRSPH #eggs #PublicHealth #Health #FoodIndustry #Retail #Hospitality #FoodService #Restaurants #Foodscience #Sustainability #FoodTechnology #Nutrition

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Great news, but i'd love to know your thoughts, These results show an almost 29% reduction in added sugar consumption for chikdrem and 40% in adults. However, there's lurks a bigger risk: many have switched to artificially sweetened drinks, which are linked to obesity, diabetes, cardiovascular issues, gut disorders, and more. Producing more low-sugar options that are well-formulated, offering flavour without compromising health is the way forward, but big manufacturing needs to be all over this with better formulations and no get out of jail card for being hit with sugar tax by just replacing one 'bad' ingredient for another more fatal ingredient. Stevia glycosides and sucralose, are widely used as sugar substitutes in these low calorie /zero sugar drinks. While they help reduce calorie intake, they come with potential health risks: Stevia Glycosides: Digestive Issues: Can cause bloating, nausea, and diarrhea in some individuals. Blood Sugar Impact: Despite being non-caloric, studies suggest they negatively affect insulin and glucose levels. Gut Health: negatively affects gut microbiota, leading to digestive disorders. Metabolic Effects: Some studies link it to altered glucose and insulin responses, potentially increasing diabetes risk. Heat Instability: When heated,(pasteurised) it can break down into potentially harmful compounds. Our soft drinks are laced with these harmful sweeteners. do we solved one problem but created a bigger one. Overall, great results but it raises concern for what was the solution.. what are yout thoughts? . #Health #Nutrition #Wellness #PublicHealth

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SALMON FARM STORM COULD LEAVE CULINARY STATUS SMOKED - The food and drink industry is worth billions of pounds to the Scottish economy each year, but are we at risk of unrecoverable reputational damage as our standards drop on key products? While there are strictly enforced rules and regulations around the production of iconic Scottish produce such as whisky, it seems the same can’t be said about one of the nation’s most revered foods. Salmon is experiencing a sad demise on supermarket shelves at the moment as the salmon farming industry comes under fire for both the standard of product and the lack of transparency surrounding its processes. It has been revealed that Scottish salmon sold in major stores, including Tesco, Sainsbury’s and Co-op, is quite literally crawling with sea lice. Research by Salmon and Trout Conservation Scotland has shown that Scottish salmon has up to 20 times the acceptable levels of sea lice on it. Current guidelines state that each individual fish must have no more than one parasite on it. Once lauded the world over, the Scottish salmon is in danger of leaping off a cliff, and that can’t be good for our economy and national image. While the quality of the product is what slaps you in the face when doing the weekly shop, if you get beneath the skin of the salmon, you’ll likely find what many believe is the root cause of the problem. Farmed salmon is a controversial subject the world over and the industry is ramping up across Scotland, with hundreds of farms dotted along its coast, producing hundreds of thousands of tons of fish per year. As the population of wild salmon has declined, this innovation has been seen as a necessity for the industry to continue producing fish to meet the demand of outlets such as the big UK supermarkets. However, it doesn’t come without its critics and drawbacks. The farms can act as a breeding ground for diseases and pests such as sea lice, affecting both the health and the quality of the fish. The environment in which the fish are bred can impact the colour of its flesh and have a wider impact on the surrounding ecosystem in Scotland’s waters. Such has been the level of awareness raised around the issues that come with salmon farming, the Scottish salmon industry is making moves to remove the word ‘farmed’ from labelling. Understandably, this has been met with intense backlash from animal welfare campaigners and consumers alike. Salmon Scotland’s application to the Department for Environment, Food and Rural Affairs (Defra) to change the wording on packaging from “Scottish farmed salmon” to “Scottish salmon” being accepted has paved the way for producers to commence a campaign of greenwashing. This gives me great cause for concern, not only for the industry and Scotland’s food and drink sector as a whole, but for consumers. This small but significant change of... Link for the rest of the column - https://lnkd.in/eC7SGeYm

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Market research group KAM’s annual report into the UK alcohol-free market shows that all age groups are drinking alcohol less frequently and less alcohol in total. While there are a growing number of non-drinkers (particularly among Gen Z) the big shift has been in existing drinkers of alcohol cutting down. The rationale might vary by demographic — older drinkers cut back alcohol to preserve physical health, while for younger ones it’s more about mental health and an active lifestyle. But the direction of travel is clear, multi-generational and, broadly speaking, global.  “Moderation,” the KAM report concludes, “is now a changed behaviour, not a fad.” And it’s set to continue. Drinks market analysts the IWSR predict the non-alc category will grow at 5% a year for the next five years. #meiningers #noalc

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For the UK people, I've heard/read that the color BLUE on a drinks menu is becoming the defacto standard color to signify No-Lo Alcoholic drinks. Just seeing if this is something you are seeing more frequently in UK bars/restaurants and if its catching on with most UK consumers, trade people, and those in the No-Lo industry in general. It does bring up an interesting point of the No-Lo sector coming up with an "Universal" symbol or color to denote No-Lo drinks on a menu. This of course is easier said than done as there are cultural differences with color, symbols, words etc... worldwide or even within countries. Also, we as an industry can't even come up with consistent ABV for No/Low drinks, consistent criteria for terms "alcohol-free", "non-alcoholic", "low-alcoholic", and terminology for NA cocktails or is it mocktails? Your thoughts?

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Really interesting report by Paul Charity and Propel that Soft drinks surge as Gen Z move away from alcoholic drinks. At Boxfund VC we are keen to support non alcoholic drink alternatives. If you’ve got a great product that needs help and funding to grow please contact us at www.boxfund.co.uk ‘ The on premise is witnessing a marked decrease in alcohol consumption across the globe, a shift evident in the UK, with a -23pp net decrease, resulting in a growing appetite for soft drink options, according to CGA by NIQ’s OPUS data. Among the legal drinking age (LDA) to 24-year-old demographic, almost a third (30%) report drinking less than they did a year ago, with 13% completely abstaining from alcohol. This demographic is also more health-conscious, with three quarters striving to lead a healthier lifestyle (74%) and actively seeking to make environmentally conscious choices (73%). However, this reduction in alcohol intake has not negatively impacted younger consumers’ engagement with the on premise sector, with 86% of LDA-24 year old consumers having visited the on premise in the last three months and 60% going out weekly (over-indexing by +17pp versus the average for all GB consumers). Despite the growing preference for non-alcoholic drinks, the total soft drinks sales performance has remained flat. Although certain segments are showing promise, with a +8% year-on-year (YOY) value increase in bars and bar restaurants and a +2.7% YOY value growth in hotels. This data indicates untapped potential for soft drinks during higher tempo occasions, especially among younger consumers who are increasingly adopting ‘zebra striping’ – alternating between alcoholic and non-alcoholic drinks throughout the night. In fact, 18-24-year-olds are more likely to choose soft drinks in a bar or late-night setting, over-indexing by +6pp versus the average consumer. In terms of consumer preferences when it comes to soft drinks, the focus on fizz remains intact, holding half (49%) of the market share despite health trends bolstering the rate of sale for sport drinks, water plus and juice drinks. This effervescent outlook is driven by consumer desire for value for money and the increased consumption of fizzy drinks among 18-24-year-olds, with almost a third (30%) reporting they are drinking more carbonated soft drinks than a year ago. CGA client director Violetta Njunina said: “As moderation becomes a key trend, particularly among younger generations, the ability to offer appealing, high-quality and health-conscious soft drinks is crucial for success. Suppliers who tap into these insights and align their strategies are better positioned to lead in this new era of beverage consumption.”

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TASTE OF LONDON - is it worth it? 🤔 Like most of you - I've been gifted tickets every year - simply for working in the food industry. I've enjoyed the odd extortionate G&T, sampled a few crisps and hard seltzers, and people watched the British public slowly turn elegance into debauchery as the evening closes... As someone fascinated in brands and the food industry - I'm obviously curious as a punter. But is it worth it for Bold Bean Co? Levi Levenfiche mentioned in his round-up, "A lot of brands who were there last year - were not here this year." - is this because they saw value elsewhere? 🤷‍♂️ It's a very expensive exercise, and given you're often up against the fixtures of big-budget brands, even to stand out there, you need to invest in production, team, space & feel. So this goes out to all you Taste-goer founders/marketeers. WHY is it worth it? ROI? 📊 Who is the customer? 👥 Do buyers attend? 🛍️

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Matcha Magic - What's ahead for the Green Powerhouse?  Growth of Matcha in UK Cafés:  SUKI launched Matcha ahead of the curve in 2007 but we’ve seen the strongest growth over the last 18 months. Health consciousness among UK consumers is a key driver. Matcha, rich in antioxidants, fits perfectly with the demand for functional foods and beverages.    Many of the cafés we sell to now feature matcha lattes as a staple on the menu as well as matcha-flavoured baked goods, responding to a trend towards healthier options. The UK branded coffee shop market exceeded 10,000 outlets in 2023, which would have helped drive the overall consumption of Matcha up.    The UK matcha market reached approximately £19 million in 2023 and is projected to grow at a CAGR of 7.9% from 2024 to 2031. This significant growth offers a unique opportunity for café owners to diversify and attract health-conscious customers.   Globally, the matcha market was valued at USD 3.48 billion in 2023 and is projected to reach USD 5.78 billion by 2028, growing at a CAGR of 10.7%. Kind regards, Oscar.

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The UK's food scene is evolving, with consumers increasingly seeking out healthy, exotic, and sustainable options. That's where açaí comes in—a superfood that perfectly fits the bill. Investing in an açaí franchise like Jungle Berry offers a unique opportunity to tap into this growing market. Açaí is not just a trend; it's a nutritional powerhouse that's rapidly gaining popularity among health-conscious Brits. At Jungle Berry, we elevate the açaí experience with sustainably sourced ingredients, free from syrups and artificial sweeteners, and complement it with a variety of offerings like smoothies, power juices, and Brazilian specialties. By bringing açaí to the UK, you're not just introducing a product—you're offering a lifestyle choice that aligns with the increasing demand for healthy, natural, and flavourful foods. Join the movement and make a meaningful impact with a Jungle Berry franchise. jungleberryfranchise.com #FranchiseOpportunity #Açaí #UKFoodTrends #JungleBerry #SustainableBusiness

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What’s the “Funding Gap”? At Mission Ventures, we’re convinced a significant gap exists for UK Food and Drink SMEs (and in particular, healthier challenger brands). It’s defined as: ‘…the difference between the amount of financing small businesses need and the amount they can obtain’. I’d like to gain your perspective on this; What is the funding gap according to you and more importantly, what are the best mechanisms to address it? Please complete this survey: https://lnkd.in/edc5-UuB It won’t take you more than 5 mins. Promise.

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I’m a huge advocate of sustainability in the UK drinks industry. We are making significant strides towards sustainability, driven by the ambitious targets set by the Food and Drink Federation (FDF) for 2025. These targets focus on reducing CO2 emissions, promoting efficient water use, building a circular economy for packaging, and reducing food waste Both small and large companies are playing pivotal roles in this green revolution. #DripWater by YouTube sensation Big Zuu is a prime example of a small company making a big impact. Launched in 2023, Drip Water has quickly gained traction with its canned natural mineral water, emphasizing that "water isn’t boring" The brand’s commitment to sustainability is evident in its use of recyclable packaging and its efforts to promote a lifestyle that values environmental consciousness. #CanoWater, another innovative small company, has been at the forefront of sustainable packaging. Their resealable cans are designed to reduce plastic waste, and the company actively promotes recycling and environmental awareness. On the larger scale, Diageo are leading the charge with comprehensive sustainability initiatives. Diageo has committed to achieving net-zero carbon emissions across its direct operations by 2030 and is investing in renewable energy and water stewardship. My old employer William Grants #DiscardedSpirits is another notable mention, transforming waste into premium spirits. Their innovative approach includes using banana peel and cascara (coffee cherry husk) to create unique, sustainable products. And in my favourite category the mighty Two Drifters Distillery in Devon is setting a benchmark with its carbon-negative rum. The distillery uses 100% renewable energy and offsets more CO2 than it produces, making it a leader in sustainable alcohol production. These companies, along with others in the industry, are working towards FDF’s 2025 targets and setting new standards for sustainability. Their efforts are a testament to the industry’s commitment to a greener future, showcasing that sustainability and business success can go hand in hand. As we move towards 2025, the UK drinks industry continues to innovate and inspire, proving that a sustainable future is not just a goal but a reality in the making. I’m hoping that by 2030 we will have completely transformed the sustainability landscape for our industry in the UK and be setting the standards for the world to follow. #SustainableDrinks #EcoFriendly #GreenBusiness #CircularEconomy #ZeroWaste #ClimateAction #RenewableEnergy #SustainablePackaging #WaterConservation #SustainableLiving #GreenInnovation #EcoConscious #SustainableBrands #EnvironmentalImpact

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Lucy Busk (Wright)), co-founder of Nice | B Corp™, shared how she transformed the wine industry by shaking up the category. With innovation and creativity, Lucy disrupted the stagnant market by introducing a new concept -canned wine. Her bold move revolutionised an industry that had remained unchanged for years, she also made it PINK. LISTEN NOW!! link in the comments! #Innovation #WineIndustry #Entrepreneurship

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“The basic merlot is is not really that good (1.2) but amazing value (5), the other is incredible (5) but grotty value (1.2). Not only are these wines not really the same score, on a two dimensional scale they’re the complete opposite of each other. But… because scores work 0 to 5… they’re both a 4.2. Let’s have a look at another example, using the wine business’s resident whipping boy, Natural Wine. Natural Wines are sometimes considered the “Marmite” of wine on the basis that you either “love it or hate it”. And also because they often smell and taste of salty yeast extract. You are a natural wine enthusiast (you wear a blue cotton, workman’s jacket and live in a fashionable part of town) and so you’re horrified to see that your favourite “natty banger” only scores 3.2 on your favourite wine app. Quelle horreur… how could this happen? It’s a legendary wine, non? The problem is it’s also a Marmite wine. People like you love it. But others hate it. In fact nobody thinks it’s a 3.2 at all. Not one. But because this is an aggregate score, it gets a rating that nobody believes and is unhelpful to absolutely everyone.” https://lnkd.in/gQm8UBWx

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Consumers are driven by desire 🫶 Plenty to take away from Day 1 of B Lab UK’s Louder than Words festival here in Oxford, but there was one message that stuck today, and that came in different forms from both the legendary Mary Portas , as well as Rosie Brown from COOK Trading Ltd. Of course we must all continue to spend time looking at our supply chains, sourcing better, more sustainable ingredients, from more diverse suppliers and having an impact that way. But isn’t it just as important to focus our collaborative efforts on the demand side? How can we get customers to WANT the things that are better for people and planet? And how can we help make it easier for them to choose them? Yes the data suggests that consumers will be actively put off a product or brand doing the wrong thing, but let’s not assume people prioritise that in their purchasing decisions above all else. They value doing right by people and planet highly, but they are also strongly driven by desire… From merchandising differently to help nudge consumers, to designing a product people just realllllly want, there were plenty of good ideas, and it was a good reminder that to achieve any impact at all, the product itself has to be winning, and your customers have to love it ❤️ Helpfully this justifies how many hours I spend at the Good & Proper Tea | B Corp™ tasting table 🥄🤓

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Adapt or die The UK coffee shop market is evolving at lightning speed, and if you’re in the game, you need to be ready for these dynamics: Here is my view: Sustainability is non-negotiable. 🌍 Consumers are making it clear—eco-conscious brands win. If your coffee isn’t as green as your marketing, you’re going to be left behind faster than an espresso shot. Health-focused offerings are rising. 🥗 It’s no longer just about coffee. Think superfoods, think wellness. The next big hit might be a matcha smoothie rather than a flat white. Look at Perfect Ted. Tech is brewing up innovation. 🤖 From AI-driven customer experiences to contactless everything, tech-savvy coffee shops are setting the pace. Remember when a fancy till system was revolutionary? Now, it’s all about predictive analytics and seamless online-to-offline experiences. The comeback of community. 🏘️ After years of isolation, people are craving connection. Coffee shops are turning into social hubs once again. The successful ones will be those that foster a sense of belonging. The power of premium. 💎 Quality over quantity is the new mantra. Yes, people are willing to pay more for an exceptional cup. The challenge? Ensuring that every sip justifies the price. What trends are you seeing?

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