In this exclusive interview, Scott Johnson, newly appointed EVP of strategy and development at Enliven and former SVP and GM of the foodservice business unit at Keurig Dr Pepper, unpacks insights into the rapidly evolving beverage industry. With 30 years of experience in foodservice and beverage negotiations, Johnson shares how his extensive background guides his strategy at Enliven, focusing on driving growth, adapting to shifting consumer trends and navigating regulatory challenges in an increasingly competitive market. Congratulations on your new role at Enliven! What motivated your decision to transition into this role and how will your experience at KDP influence your position at Enliven? After 30 years serving customers at Keurig Dr Pepper (KDP), I contemplated where my experience in foodservice and fountain negotiation could provide the most value. Having led the KDP foodservice team and reviewing our deals with nearly all large foodservice and convenience customers, I know that experience will be a great benefit to Enliven customers.  What is your vision for Enliven and how do you plan to drive growth and innovation within the company?  To really impact the bottom line in the beverage business, it’s not just about negotiating competitive deals, but growing beverage sales. What has drawn me to Enliven is the comprehensive life cycle management of beverage contracts for the customer, driven by robust data and analytics. With those tools we will drive a strong beverage support programme through execution of all contract commitments, volume tracking and analytics, payment fulfilment and category management excellence – all to maximise sales over the term. Providing this level of service is an incredible value that, if understood and valued properly, will deliver many growth opportunities.    How has your experience in the beverage space helped you to navigate through a volatile and rapidly changing retail service environment?  This industry has had massive changes over time – particularly related to bottler consolidation and the improvement around the route to market distribution. This has positively impacted foodservice operators. Alongside these efficiencies by the beverage companies have come increasingly competitive support for pouring rights deals in many channels. The sharing of revenue back to customers as a result of this competitive landscape has created an advantage for some channels or chains and left opportunities for others.   Are there specific strategies or initiatives that you plan to implement in your new role?  The message I will share with our clients will be the same message that I shared on the supplier side at KDP. A foodservice customer can get the best financial deal and offer the best variety to maximise sales. At Enliven, we utilise strong data and analytics to maximise the value of the deal, but importantly, focus on the possible larger impact of maximising sales with strong programming and selling customer-preferred brands. In your opinion, how are changing consumer preferences, such as the shift towards healthier and more sustainable options, impacting the beverage industry? What do you think are the solutions here? Consumer preference is dramatically affecting the innovation outlook of the industry. Suppliers that are offering solutions that meet these consumers' evolving demands will continue to win whether it is in functional benefits or healthier low/no sugar offerings. This needs to be balanced with the consumer's desire for indulgent flavours. Consumer and corporate demands will continue to challenge the beverage industry to provide more environmentally friendly packaging, as we’ve seen recently after the Paris Olympics. How is technology transforming the beverage industry, from production to distribution? The focus on supply chain systems and economics as a result of significant stress during the Covid-19 pandemic has fundamentally changed the efficiency and reliability of the entire supply chain – to the benefit of the large manufacturers and their customers. Considering these efficiencies alongside an environment of inflation and large price increases, it calls into question how reasonably these savings have been shared back to the trade.  Do you think innovation is slowing down in the beverage industry? Innovation is not slowing down in the beverage business. One simply needs to visit Whole Foods or Central Market and look at the amazing innovative beverages being introduced. What has not evolved are beverage options in foodservice, which in many cases do not look meaningfully different than in the nineties. Evolving beverage choice is a significant opportunity in foodservice to meet the changing consumer landscape. The good news is that there are solutions that can be implemented.  How do evolving regulations around health, safety and environmental standards affect the beverage industry? What advice would you give to clients navigating these regulatory challenges? Beverage companies have made significant progress over the past ten years related to overall calorie reduction, lower average sugar content per serving and portion size options. Additionally, efforts to create more environmentally friendly packaging have created positive change. That said, there is still a lot of work to be done. While the pace of change is driven by consumer preference, much can be done by retailers to offer a strong variety of products with health and functional benefits and alternative packaging. Foodservice chain customers can affect supplier behaviour and consumer acceptance by challenging the status quo of what suppliers are offering. If beverage companies resist offering the right variety of products, there are an innumerable number of innovative products available that can provide the variety needed. Clients should aggressively push to bring that variety to their consumers and align with their company values.    The foodservice industry has faced significant changes, especially post-pandemic. What is your outlook on the future of foodservice? The future of foodservice is incredibly strong. Competition will continue to increase and cost of goods challenges will mount, but consumers will continue to look for convenient and satisfying options that align with their lifestyle. Chains that have adapted to the new world of more meals provided for take-out, delivery and drive-thru are ahead of the game. Those who have found ways to drive ticket averages by including side items and the right variety of drinks to complement the full meal will be rewarded.    You played a key role in making the Dr Pepper beverage a hit in the US, could you share your recipe for success? What advice do you have for other beverage companies looking to scale new heights? Creating an organisational culture that is curious to learn and innovate with the customer in mind, and delights in being a part of a close-knit team that celebrates each other’s success, makes challenging work rewarding and fulfilling. Importantly, having the pleasure to sell a strong brand also goes a long way! #Enliven #exclusive

Starbucks has opened its first store in Ecuador earlier this month, as part of its continued expansion across Latin America and the Caribbean (LAC). The new café, located at Scala Mall in Quito, is the first of five planned stores in the country over the next year. A second store opened at Condado Mall last Thursday, 22 August, followed by another at Centro Comercial Iñaquito, which is set to open in October. Two more stores are planned for 2025. The stores will be operated by Delonorte, a subsidiary of Delosi, which also manages Starbucks locations in Peru and Bolivia. The opening represents Starbucks' 25th market in Latin America and the Caribbean and the 8th globally. It also marks the company's 1,700th store in the LAC region. The 140-square-metre store in Scala Mall is designed to reflect Ecuador’s rich coffee heritage. The café features a central mural by Ecuadorian artist Apitatán (also known as Juan Sebastián Aguirre Ríos), celebrating local culture with themes of ancestry, nature and coffee. The store also holds certification as a Greener Store, part of Starbucks' global initiative to reduce its carbon, water and waste footprints by 50% by 2030. Ricardo Arias-Nath, SVP and president of Starbucks in Latin America and the Caribbean, said: “We are tremendously proud to celebrate our 1,700th store in Latin America and the Caribbean with the opening of Ecuador’s first Starbucks café in the historic and vibrant city of Quito". "Starbucks has been sourcing high-quality Arabica coffee from Ecuador for over a decade, and with our first store opening in the market, we look forward to creating moments of connection over coffee for Ecuadorian customers and continuing the rich coffee traditions inherent to the region.” Cristel Delgado, brand manager of Starbucks Ecuador, added: “Our commitment to Ecuador is long-term. We are very happy to be able to connect with the market’s coffee culture and traditions, and we are honoured to open our first store in Ecuador". "We aim to make a positive impact in our communities by creating jobs, establishing a third place for our customers, elevating everyday moments and providing flavourful experiences for our partners and customers. This is just the beginning of our efforts to foster connections and celebrate the vibrant spirit of our community." Last month, Starbucks appointed former PepsiCo chief strategy and transformation officer, Ricardo Arias-Nath, as its new senior vice president and president of its Latin America and Caribbean division . #Starbucks #Ecuador

Vivreau, a provider of sustainable water solutions, has launched three new water filters designed to address common water quality issues in North America. These systems are intended to improve the taste and quality of food and beverages in cafes, bakeries, catering businesses and vending operations. The new filters are available in two series: the Purity C Quell ST Advanced, suitable for coffee machines, espresso makers and vending machines, and the Purity C Steam Advanced, designed for small to medium-sized steamers and ovens. The products specifically target three major water impurities: carbonate hardness, chloramine and chlorides. Carbonate hardness is a primary cause of scale buildup, while chloramine is known to cause corrosion in materials such as rubber, copper and stainless steel. Chlorides can lead to stress corrosion cracking in stainless steel and copper. The filters remove chloramine, which improves taste and aroma, and reduce carbonate hardness to prevent limescale deposits in equipment. Additionally, they capture impurities like lead, copper and chlorine residues that can negatively affect flavour. They are equipped with a dual ion exchanger system to protect against corrosion caused by substances such as sulphates and chlorides. The design also eliminates the need for reverse osmosis, conserving water and preserving essential minerals. Anastasia Chovan, director of sales at Vivreau Professional Filter, said: "Vivreau is committed to providing simple water solutions, tools, and training for the food and beverage industry. With the new Vivreau water filters, we ensure that every cup of coffee, every baked good, and every steamed dish achieves its full flavour potential, providing the outstanding taste and quality Vivreau is known for." #Vivreau #waterfilters

Nordic coffeehouse chain Espresso House has appointed Thomas Kelly as its new group chief executive officer, effective from September. Kelly, who has extensive experience in the fast-casual and coffee sectors, previously served as CEO of McDonald’s Finland and Sweden, global executive director at Costa Coffee, and most recently CEO of Honest Burgers. The company said that this appointment marks the conclusion of the executive leadership changes at Espresso House over the past year. Espresso House operates in over 500 cafes across the Nordics and Northern Europe. Kelly said: “The fast-casual food and beverage sector continues to be filled with opportunities for excitement and innovation. The characteristics that have made Espresso House a national champion in Sweden and across the Nordics, present a remarkable platform for further growth. I look forward to bringing consumers in all our markets delicious food and drinks, warm and welcoming environments, all underpinned by our dedication to the fika tradition.” Additionally, Konrad Meyer has taken on the role of board chairman, and Kelly will work closely with CFO Daniel Sandström, with whom he has a history from McDonald’s. Meyer commented: “We are very happy to welcome Thomas to Espresso House and, coincidentally, are reuniting a proven duo of Thomas and Daniel Sandström, our CFO, who worked together for many years at McDonald’s. Our strengthened executive leadership team brings extensive Nordic and fast-casual experience". "I look forward to partnering with Thomas, the board and the entire Espresso House team in pursuing our growth ambitions while maintaining our commitment to serving the best coffee and food to our customers every day.” Top image: © Espresso House #EspressoHouse #CEO

Krispy Kreme has partnered with Dr Pepper to celebrate the upcoming football season with the launch of the Krispy Kreme x Dr Pepper Kickoff Collection. Available starting today (August 23), the collection features two new doughnuts inspired by the iconic flavours of Dr Pepper, alongside a seasonal favourite. The collection includes: Dr Pepper Kickoff Doughnut : An Original Glazed doughnut filled with Dr Pepper-flavoured frosting, with a blend of burgundy sprinkles and topped with a white chocolate Dr Pepper logo. Buttercreme Goals Doughnut:  Another Original Glazed doughnut, this one dipped in green icing, decorated with colourful sprinkles and a yellow buttercreme goal post. Kreme Filled Football Doughnut:  An unglazed doughnut filled with white Kreme, coated in chocolate icing and designed to resemble a football. Dave Skena, global chief brand officer for Krispy Kreme, said: "Two of America’s most loved flavours are about to become one amazing gameday sensation. This Dr Pepper collection is a must-add to your gameday line-up, whoever you’re cheering for." The doughnuts will be available for a limited time at Krispy Kreme locations across the US, with options for in-shop purchase, pickup and delivery through the Krispy Kreme app and website. Additionally, the doughnuts can be found in custom half-dozen boxes at select retailers. This collaboration marks a significant intersection of two popular brands, aiming to capitalise on the synergy between sweet treats and football culture. Many other companies are also embracing the power of collaboration. For example, Café Valley recently launched 7Up-flavoured mini cupcakes , while Coca-Cola partnered with Mondelēz International’s Oreo brand to release two limited-edition products  in Canada: the Oreo x Coca-Cola Sandwich Cookie and Coca-Cola x Oreo Zero Sugar. #DrPepper #KrispyKreme #doughnut #flavours #partnership #US

Nestlé has announced a major leadership transition, with CEO Mark Schneider stepping down after eight years in the role. Laurent Freixe, who currently serves as executive vice president and CEO of Nestlé’s Latin American operations, will assume the position of CEO on 1 September. Nestlé said that Schneider has decided to "relinquish his roles as CEO and member of the board of directors". Freixe, with nearly 40 years at Nestlé, has driven growth in Europe "during the financial and economic crisis" and in the Americas, the Swiss food giant explained. He served as CEO of Zone Americas from 2014 to 2021, and following Nestlé's zone restructuring in 2022, Freixe was appointed CEO of Zone Latin America, a role he has held until now. In addition to his new role, Freixe has been nominated for a position on the board of directors at the company’s 2025 Annual General Meeting. L-R: Laurent Freixe and Mark Schneider © Nestlé Paul Bulcke, chairman of Nestlé's board of directors, said: "The board of directors is delighted to announce the appointment of Laurent as the new CEO. I have known Laurent for a long time and highly regard him as a talented leader with strategic acumen, extensive in-market experience and expertise, as well as a deep understanding of markets and consumers." "He has demonstrated his ability to deliver results in challenging market conditions... Under his leadership, Nestlé will further strengthen its position as a dependable, reliable company through consistent and sustainable value creation." He continued: "I would also like to express our gratitude to Mark for his significant contributions to Nestlé and for his outstanding, steady leadership in turbulent times. Mark has been instrumental in the great progress we have made on our sustainability agenda. We extend our best wishes to him in all his professional and personal endeavours." Freixe commented: "I am privileged to have been given the opportunity to continue building and strengthening Nestlé, and I am excited to take on this responsibility. There will always be challenges, but we have unparalleled strengths, such as iconic brands and products, an unmatched global presence, leading innovation and execution capabilities, and above all, exceptional people and teams." #Nestlé #CEO #appointment

UK supermarket chain Iceland Foods has introduced Power Water, a new line of energy water designed to boost hydration and concentration. Power Water combines caffeine, B vitamins and Branched-Chain Amino Acids (BCAAs) to help reduce fatigue. The range is available in three flavours: blue raspberry, cherry and tropical. Aaron Cooper, head of grocery at Iceland, said: “We are so excited to be first to market offering Power  Water exclusively to our customers at Iceland." “Power Water is genuine innovation into the soft drinks category and will be a fantastic new addition to our wide range of products, providing a unique combination of hydration and enhanced cognitive function. We believe our customers will love the refreshing taste and the benefits that come with it.”  Power Water is available exclusively in Iceland and The Food Warehouse stores across the UK for £1.00 per 500ml bottle. #PowerWater #UK

Keurig has launched the K-Brew+Chill, a new coffee maker that uses the company's patented Quick Chill Technology to brew coffee 100 degrees cooler than previous models. In addition, the brewer also offers the option to brew hot coffee using any K-Cup pod. Keurig developed this product based on extensive consumer feedback, identifying that 60 degrees is the ideal temperature for iced coffee. The machine brews iced coffee in under three minutes, meeting the demand for both speed and versatility. The K-Brew+Chill features a patent-pending cooling system that uses aluminium coils to transfer hot coffee through a thermoelectric-cooled 'chamber,' chilling it to below 60 degrees before dispensing. According to the company, t his product launch comes as cold coffee continues to dominate the market, with 70% of coffee shop purchases being cold beverages. The machine allows consumers to make cold coffee at home more affordably, with compatibility across a range of K-Cup pods. Top image: © Keurig Dr Pepper #Keurig #coffeemachine

In the coffee industry, a label transcends its role as mere packaging - it's a potent tool for communication. Amber McConnell, owner of Sticker Mountain, delves into the art of coffee label design, revealing how every detail, from striking colours to captivating imagery, shapes consumer choices and brand identity. She examines how contemporary labels are adopting sustainability and transparency to resonate with today’s values, and explores how emerging global trends are redefining coffee packaging for the future. Have you ever wondered why you choose one coffee bag over another amid the crowded shelves of your favourite store? It’s not just about the coffee beans; it’s the allure of a well-crafted label. This often-overlooked aspect of packaging plays a significant role in influencing our swift purchase decisions. Essential elements for designing an impactful coffee label In this feature, we will review the following design elements: Colour psychology:  Explores how different colours in coffee packaging influence consumer emotions and purchasing decisions, and how shifts in colour schemes can significantly impact sales and brand perception. Typography and imagery:  Highlights the critical role of typography and imagery in establishing a coffee brand’s identity, enhancing authenticity and fostering consumer trust through visual storytelling. Sustainability and traceability:   Discusses the growing consumer demand for sustainable and ethically sourced coffee, emphasising how eco-friendly labels and detailed product information can increase brand loyalty and consumer engagement. Global trends and regulatory impact:  Examines how global consumption trends and regulatory environments influence coffee label design, with a focus on adapting to demographic preferences and compliance with health and environmental regulations.   The colour psychology in coffee packaging Neuroscience reveals that colour choices on packaging profoundly influence our emotions and purchasing behaviours. Red, known to evoke energy and urgency, can trigger impulse buys, especially for energising coffee blends. In contrast, black packaging, which suggests luxury, often attracts those seeking premium coffee, linking darker hues with high quality. Beyond these, green often signifies organic or eco-friendly products, appealing to health-conscious consumers. Real-world examples abound where brands have shifted their colour schemes with significant impacts on consumer perception and sales, illustrating the powerful role that colour plays in aesthetic appeal as well as communicating brand values and product characteristics.   Expanding on the influence of colour, blue tones often convey a sense of calmness and reliability, which can attract consumers looking for a comforting, everyday brew. Additionally, yellow and orange hues can evoke feelings of happiness and enthusiasm, potentially appealing to adventurous consumers interested in exploring exotic or flavoured coffee varieties. Incorporating case studies, such as a brand that introduced vibrant yellow packaging for a new tropical-flavoured coffee and observed a spike in interest and sales, can further highlight how strategic colour use can directly influence consumer preferences and buying behaviour. This nuanced understanding of colour psychology enables brands to craft packaging that resonates deeply with their target demographics, making colour an essential tool in the competitive landscape of coffee marketing.   Typography and imagery: Crafting a brand's narrative   Typography and imagery go beyond mere decoration; they are pivotal in establishing a coffee brand's identity. Elegant, traditional fonts may draw those appreciating artisanal quality, whereas modern sans-serif fonts attract a younger, trendier demographic. Imagery that showcases the coffee's origin, like pictures of coffee cherries or landscapes, enhances the brand's authenticity and fosters consumer trust. The psychological impact of these visual elements can be substantial, conveying a brand’s personality and ethos without a word spoken, making typography and imagery essential tools in the marketer’s arsenal.   Further exploring the strategic use of imagery, some brands incorporate elements that tell a story of sustainability and ethical sourcing, such as icons representing fair trade certifications or images of farmers. This visual storytelling can profoundly resonate with consumers who prioritise ethical practices in their purchasing decisions. Additionally, the integration of unique, culturally specific elements can appeal to niche markets, creating a sense of connection and exclusivity. For example, a brand might use traditional patterns or motifs from a coffee's country of origin as a design element on the package, thereby celebrating its heritage while distinguishing it from competitors. These thoughtful details can significantly enhance the narrative, deepening emotional engagement and strengthening brand loyalty. Embracing sustainability and traceability    With rising consumer awareness around ecological and ethical issues, the demand for sustainable practices in the coffee industry is stronger than ever. Brands are now employing eco-friendly labels made from biodegradable or recycled materials to reflect their green initiatives authentically. Furthermore, technological advancements in packaging materials that combine sustainability with consumer appeal are setting new standards in the industry. A report by FMI and NielsenIQ highlights that nearly two-thirds of shoppers are willing to switch brands for ones that provide more comprehensive product information. This transparency is a necessity for today’s informed consumers who value ethical sourcing and environmental stewardship.   The push for transparency is shaping consumer behaviour significantly. Detailed labels providing insights into the coffee’s origin, plant type, and farming methods cater to an informed audience that values ethical sourcing. QR codes and dedicated webpages on labels offer a transparent window into the coffee's journey from farm to cup, deepening consumer trust and engagement. Consumer education through these methods not only enhances transparency but also builds a narrative that consumers can partake in, fostering a deeper connection with the brand.   Global trends and consumer shifts    As the coffee industry evolves, so do global consumption trends. Different regions have varied responses to label designs due to cultural preferences, regulatory requirements and market maturity. Generational shifts are evident as millennials and Gen Z show distinct preferences in label design, often favouring minimalist and environmentally friendly packaging over more traditional designs. These demographic and regional nuances are crucial for brands aiming to capture a broad audience in a globally connected market.   Regulatory environments also play a crucial role in coffee labelling. Different countries have diverse requirements for what must be included on a label, especially concerning health and environmental claims. Staying ahead of these regulations and anticipating future trends is vital for brands to maintain compliance and leverage label design as a competitive edge.   Understanding and harnessing the influence of coffee label design can profoundly impact a brand’s market presence and consumer loyalty. As brands navigate the competitive landscape of the coffee industry, those who integrate thoughtful design with consumer insights and regulatory compliance will find themselves well-positioned to capture and retain a loyal customer base, demonstrating the enduring power of well-crafted labels in the consumer decision-making process. #StickerMountain #coffee #packaging #opinion

British supermarket giant Waitrose has revealed plans to open up to 100 convenience shops across the UK over the next five years. The initiative will see the firm inject £1 billion over the next three years into new stores and improvements to 150 existing shops, which make up almost half of its estate. James Bailey, executive director for Waitrose, said: “The groundwork we have undertaken behind the scenes in recent years means we can now focus on growth through new shops and ensuring our existing ones are providing great shopping experiences that match the quality of our products”. The company's John Barnes store in Finchley Road, London, will test new concepts as part of the investment programme. The Finchley Road shop, as well as two more across the UK (Suffolk and Maidenhead) will be used to trial new services, product offerings and concept upgrades over the next 12 months before a new blueprint for Waitrose shops is revealed in 2025. Through the investment, Waitrose will upgrade its service counters and give greater prominence to its wine selection – Finchley Road is the first Waitrose to feature an entirely chilled department for white wine, champagne, rose and beer. It will also bring greater flexibility to respond to local demand, with more space given to top sellers, as well as bringing more opportunity for third-party collaboration. The new stores will also provide more dedicated space for on demand grocery orders – Finchley Road is the first Waitrose shop to feature a hatch, which allows riders to make collections outside of the store’s opening hours. John Lewis says this store will be the ‘first UK supermarket’ to have a dedicated internal space for on-demand grocery collections, created due to the increased popularity of orders through Deliveroo and Uber Eats. Under this plan, Waitrose expects to open its first new store in six years in Hampton Hill, London, later this year, and a second in Greater London early next year. “The transformation of our Finchley Road store marks the next evolution of our journey to create a great shopping experience for our customers, underpinned by a high-quality product offering tailored to the local area, and the quality service we are synonymous with,” Bailey continued. “In designing the store, we have taken time to understand how our customers like to shop and used this knowledge to introduce new concepts that will be tested and rolled out nationally as we continue to work towards the Waitrose of the future.” The supermarket giant says that the convenience store will “trigger one of its biggest periods of expansion” as it looks to reach more customers. Nish Kankiwala, CEO of the John Lewis Partnership, commented: “Our investment in our Waitrose store portfolio is already yielding strong results, with customers responding positively. As our retail-driven plan continues to gain traction, our growing number of shoppers and increasing customer satisfaction scores are clear indicators of its success. This is a result of our unrelenting focus on improving the customer experience of our retail businesses, taking the love that exists for both brands and making sure customers are rewarded with better shops, the highest quality products, and the best service.” #Waitrose   #JohnLewis   #UK   #retail

Nespresso USA is launching its first line of honey products, made from the same coffee plants used for Nespresso coffee. These new offerings, known as Nespresso Bloom, reflect the brand's shift toward regenerative agriculture practices. The initial offerings in the range include Coffee Blossom Honey, which is a raw honey featuring a delicate floral flavour complemented by smooth caramel and vanilla notes. According to the company, this honey is ideal for enhancing the flavour of Nespresso coffee or for drizzling over foods like affogato, yogurt and whipped ricotta. Meanwhile the Coffee Blossom Honey Syrup is a blend of the Coffee Blossom Honey with Nespresso coffee to create a syrup that adds a refined coffee flavour with velvety caramel and vanilla notes. Nespresso said that this syrup is designed to enhance a variety of recipes, including macchiatos, espresso martinis and waffles. Alfonso Gonzalez Loeschen, CEO of Nespresso North America, said: "Supporting responsible practices in coffee farming has always been part of Nespresso's DNA, and this pilot is a result of how sustainability is fueling our innovation strategy. Our job is to protect the future of coffee while delivering a differentiated and superior coffee experience, which is what we know our customers are excited by. Nespresso Bloom is just that, as a first-of-its-kind offering for us."  The Nespresso Bloom products are available exclusively at Nespresso Boutiques in New York City and San Francisco. From 21 August, Coffee Blossom Honey and Coffee Blossom Honey Syrup will be available nationwide on via   the   brand 's website. Due to the limited size of the first harvest, quantities are restricted. #Nespresso   #US

US-based fresh meal delivery provider FreshRealm has announced plans to expand its footprint in Montezuma, Georgia, creating over 300 new jobs. FreshRealm is a ‘food-as-a-service' company offering a nationwide, end-to-end platform optimised for fresh food. Its solutions span various food industry segments, serving customers and partners in grocery, foodservice, hospitality, direct-to-consumer, medical meals and more. The move – the result of a $6.3 million investment – will add enhancements and several new lines to its Montezuma site, allowing FreshRealm to provide a full assortment of products, including ready-to-heat and ready-to-cook meals and meal kits to customers in the region. Snow Le, president of FreshRealm, said: “FreshRealm is building the most optimised fresh food platform in the world, so that everyone, every day, everywhere can enjoy fresh food. Montezuma is an excellent location for us to strategically reach the entire US, especially the Mid-Atlantic and Southeast. We are proud to be expanding our operations in Georgia, a state with great fiscal strength and a clear dedication to businesses and communities.” FreshRealm collaborated with Georgia Department of Economic Development’s (GDEcD) global commerce team on this project in partnership with the Development Authority of Macon County, Georgia Power and Georgia Quick Start. GDEcD commissioner Pat Wilson commented: “A project of FreshRealm’s scale creates hundreds of jobs for families in Montezuma, Macon County, and communities in the surrounding region. FreshRealm’s investment is a continuation of Montezuma’s agricultural and food processing legacy that is shaping the future of these communities.” #FreshRealm #US #fooddelivery