As a brand that brings the party – and flavor – to every sip, International Delight found its iconic match in Paris Hilton to bring the fun and flair. Together, they crafted unique flavors inspired by her personal style and go-to coffee order – bold, iconic, and unmistakably Paris. The result? An epic trio of new flavors that can’t be found anywhere else, including:

• International Delight Raspberry Champagne Creamer (32 oz)*: Toast to a burst of fruity flavor that’s unexpected, indulgent and as sweet as a kiss.
• International Delight Sweet & Spicy Creamer (32 oz): That’s hot. Literally. This mash-up brings together opposing flavors to relieve plain coffee by turning up the heat. (Yes, it’s really got a kick!)
• International Delight Cotton Candy Cold Foam Creamer (14 oz): Nostalgic, sweet, and fabulously pink – this foamy, delicious icon is giving creaminess and color!

“Life is way too short to drink plain coffee,” said Paris Hilton. “Whether it’s my outfit of the day or daily cup, I’m always adding sparkle and bringing the flavor. With these creamers and cold foam flavors from International Delight, we can now turn every sip into party. Sliving!”

“Just like Paris Hilton, we are experts at taking ordinary moments to a new level, in a way that only International Delight can,” said Jennifer Michuda, Sr. Director, Creamers at Danone North America. “By partnering with an icon to bring these limited-edition creamers and cold foam creamer to life, we’re taking cultural relevance to a whole new level.”

One-third of Zillennials are chasing new and unexpected flavor combos,1 and International Delight is here for it. The brand’s latest coffee creamers and cold foam creamer are designed to bring that “extra” sparkle to every cup, helping you break from the boring, one sip at a time. It’s bold, it’s fun and it’s totally Paris.

Follow International Delight on Instagram and TikTok.

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Starting today, the new straws will be introduced in Tims stores across Beijing, Shanghai, and Shenzhen. With this rollout, Tims China aims to encourage consumers to make small, everyday choices that collectively support a more sustainable future.

Turning emissions into materials: CCU Technology in action

Over recent months, Tims China has collaborated with Tencent’s CarbonXmade program and Suzhou Kunshen Biodegradable New Material Co., Ltd. to develop the straw.

The straw is produced using Carbon Capture Utilization (CCU) technology, which captures industrial CO₂ emissions and converts them into PPC polyols. After chemical modification, these are processed into PPC-TPU, a CO₂-based biodegradable material. The material is then pelletized and formed—through heating, precision extrusion, and cooling—into straws that meet uniform product standards, including Chinese regulatory requirements.

Importantly, the straws have the same tactile feel as traditional PLA straws and are biodegradable. Certification by global testing provider Société Générale de Surveillance (SGS) shows that every 100 straws contain 3.185 grams of captured and stored CO₂—turning what was once a climate burden into material with an improved life-cycle performance.

A low-carbon fashion showcase

The launch event took the form of a “low-carbon fashion show,” featuring designs created by students and faculty from the Sichuan Fine Arts Institute using the novel straws.

The pieces incorporated coffee-inspired brown tones and took cues from flowing dance costumes, using bold fan-shaped structures and abstract geometric elements to express movement. Matching accessories—such as crowns, brooches, chokers, and handbags—also used the straw as a central design feature, demonstrating sustainability through creativity.

Unusually, the models were not dressed by professionals but by team members directly involved in the straw’s development, including engineers from the production line and Tims store workers. Their participation added originality and made them effective ambassadors for the product.

Ongoing commitment to sustainability

Tims China continues to proactively pursue its sustainability goals. Following the launch of its “Bring Your Own Cup — Save RMB 8” initiative, the introduction of the carbon-captured straw marks another step forward toward a more sustainable future.

The company has also opened a “Green Innovation Lab Store” in Shenzhen, centered around the concept of coffee-ground recycling. The store uses composite boards made from coffee grounds and straw fibers throughout its seating, wall décor, condiment stations, and booth areas—making circular design a visible part of the retail experience.

Globally, Tim Hortons promotes responsible sourcing through its “Coffee for Communities” program, which provides training and support to coffee farmers to improve livelihoods, enhance sustainability, and elevate coffee quality. By 2023, the program had provided direct support to more than 18,000 farmers (https://www.rbi.com/sustainability/planet/responsible-sourcing/coffee/).

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The data shows that travelers value guided tours as the centerpiece of their trips as travelers opt to learn, taste and experience. Highlights include:

• Birdwatching takes flight: 54% of travelers would consider birdwatching on their next trip.
• Coffee culture > clubbing: 1 in 3 travelers now rank a destination’s coffee scene above its nightlife when planning travel.
• Skills over souvenirs: Bookings for workshops are up 59%, and 31% of Gen Z would rather come home with a new skill over a souvenir.

“Travel now means tapping into real connections, not ticking off landmarks,” said Jean-Gabriel Duveau, VP of Brand at GetYourGuide. “Our analysis of booking drivers revealed that travelers are choosing activities that challenge and change them,” said Duveau.

Espresso-nists

In 2026, the pursuit of the perfect cup of coffee is worth crossing continents for, whether it’s sipping brews on a Kenyan coffee farm or pulling espresso in a Roman café.

The numbers say it all: one in four Millennials (25%) would pick a destination just for its coffee scene, while a third of travelers (33%) now rank coffee culture above nightlife when planning their next getaway. GetYourGuide customer data reflects the trend: coffee tour bookings rose by 54% in 2025 vs. the same period in 2024.

“The Espresso-nists of tomorrow want to learn the true origin of their cup of coffee,” said Matteo Di Lorenzo, guide at Specialty Coffee Workshop & Tasting in Rome. “In Rome, the coffee culture has evolved, with traditional cafes accompanied by new wave establishments. But unwritten rules still exist, like no cappuccinos after noon,” said Di Lorenzo.

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The market thermometer: “Over the last twelve months, 3.2 billion desserts were consumed outside the home in the five main European countries. The category grew by 6% in Europe: dessert is still an essential pleasure, even in a context of more cautious spending,” explains Matteo Figura, Out of Home sector expert and Foodservice Director at Circana Italia.

Master pastry chef Luigi Biasetto, AMPI academic and member of Relais Dessert, provides the confirmation: “October 2025 saw a 28% increase in leavened products compared to 2024, and abroad the results are extraordinary: +28% in Paris, +40% in New York, +80% in Hong Kong. For Christmas 2025, we are presenting a ‘superfood’ panettone with wholemeal flour, seeds, thyme honey and turmeric, perfected through extensive ageing tests.”

Rome-born Marta Boccanera, pastry chef and vice-president of APEI, emphasises: “For this Christmas, we have created a purple panettone with wholemeal flour rich in anthocyanins (natural pigments found in fruits and flowers), enriched with pistachio and wild strawberry cream.”

On the European front, José Miguel Moreno, president of the Confederación Española de Pastelería: “Panettone is increasingly popular and the pistachio variety is the most sought after. Families are buying in advance and online orders, which are changing the seasonality of our industry, are on the rise.”

Antonio Bachour, one of America’s most influential pastry chefs, offers an international perspective: “Christmas trends are showing a return to traditional tastes reinterpreted using modern techniques. Consumers are looking for distinct flavours, light textures and refined presentations. For Christmas 2025, we are working on desserts that combine elegance and memories of the past.”

Denise Vagni, an emerging pastry chef from Rimini, Italy, completes the picture: “Panettone is a richer and more engaging dessert, able to offer a multisensory experience. Customers love to personalise their slice with a piping bag filled with pistachio or salted caramel cream.”

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A Machine Born from Italian Excellence

Designed by ItalDesign, FAEMINA embodies Italian design values: elegance, functionality, and precision craftsmanship. Its minimalist aesthetic complements modern interiors while housing the same performance DNA that defines FAEMA’s professional machines. Every detail is engineered for ease of use and consistency, ensuring perfect extractions cup after cup.

Professional Performance, Simplified for Everyday Use

Hand-built in Italy, FAEMINA brings professional-grade technology to a compact, plug-and-play format. Key features include:

• Dual Boiler System for simultaneous brewing and steaming.
• Smart Temperature Control for pre-infusion and stable extraction.
• Wide drink Range: from espresso to filter coffee and tea infusions.
• Optional AutoSteam function for perfect milk at the touch of a button.
• Internal Water Tank delivers stability and convenience.

This combination allows anyone, from coffee lovers to first-time users, to enjoy café-quality espresso and milk-based beverages without technical expertise.

Beyond Home: The New Standard for Small Businesses

FAEMINA is ideal not only for the home but also for boutiques, concept stores, hotel lounges, and small offices seeking a premium coffee experience. Compact yet powerful, it turns coffee preparation into a visual and sensory ritual, transforming any space into a corner of Italian hospitality.

About FAEMA

Founded in Milan in 1945, FAEMA is part of Cimbali Group, one of the world’s leading manufacturers of professional coffee machines. The brand defined the history of espresso through innovation, design, and Italian craftsmanship. FAEMA introduced the legendary E61, the first machine to use a volumetric pump to deliver consistent nine-bar pressure, revolutionizing espresso preparation. Today, FAEMA continues to merge technology and tradition to create machines that embody the art of Italian coffee culture, from professional cafés to homes worldwide.

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Salmon sandwiches, tinned fruit with evaporated milk, fish on Fridays and ham salad for high tea on Sundays were staples for families in the 1950s.

Since then, British diets have changed significantly – with families becoming less dependent on bread. In the 1940s, households ate around 1.6kg of bread per person per week (two whole standard sliced loaves), whereas in the 2020s it is around 500g. Rice, pasta and other grains have increased as a proportion of carbohydrate in our diets. Chicken is now the UK’s most popular meat, however, before 1953 they were typically only used for eggs rather than eating.

Minister for Food Security, Dame Angela Eagle said: “Food is the soul of our country. From Sunday roasts to a weeknight curry, our eating habits symbolise our proud, diverse heritage.

“As our food habits change, our new food strategy will support British produce and help people access nutritious food options.

“We want our future diets to support both our health and British farmers and growers.”

New types of products have diversified the country’s food intake, the data shows.

Families are eating 80% less white bread consumption compared to 1974 but are eating 30% more brown and wholemeal bread. Likewise, skimmed milk overtook whole milk in the 1990s and we now drink three times as much skimmed milk as whole.

The data also shows the decline of tea and growth of coffee. Tea drinking has dramatically fallen since 1974 whilst instant coffee and coffee essence have stayed relatively constant – with ground coffee becoming more popular since the 2010s.

Publication of the data follows the launch of the food strategy for England earlier this year, which will support British food producers and create a healthier, more affordable, sustainable and resilient food system that supports delivery of the government’s Plan for Change.

Among other findings, the data shows:

• Changes in household staples – Historically apples were Britain’s favourite fruit, until 1996 when bananas took over the top spot.
• The introduction of new food types – Throughout the 20th century, new foods became popular in British households, including soy and oat milks in the 1970s, soy protein products in the 1990s, and rice in the 1990s.
• The introduction of new kitchen technologies, allowing greater convenience and for the creation of new types of meals – The figures show just 10% of families owned fridges in the 1950s, freezer ownership was 25% in the 1970s, and around 40% of households owned microwaves in the 1970s and 1980s. Today’s data shows air fryer ownership is as high as 20% in the 2020s.
• Tastes for other drinks – Families are drinking more than three times (330%) more fruit juice in the 1980s compared to the 1970s. The number of vineyards in the UK has increased too, with 502 in 2015 compared to 400 vineyards in the 1980s.

Having launched the Good Food Cycle in July 2025, the government is committed to building on the insights from the family food data to ensure access for all to safe, affordable, healthy, convenient and appealing food options. The strategy will ensure that healthy foods are more easily accessible and affordable – giving children the best start in life and helping adults live longer healthier lives.

The full Family Food data for 2023/24 can be seen here: https://www.gov.uk/government/statistics/family-food-fye-2024

The Good Food Cycle was launched in July 2025 and identifies ten priority outcomes needed to build a thriving food sector while tackling challenges from rising obesity rates to climate change impacts on production, representing a pivotal milestone in the government’s work to develop a comprehensive food strategy.

More information can be found here: https://www.gov.uk/government/news/government-launches-good-food-cycle-to-transform-britains-food-system

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Rowena Roos, Oatly Global Head of Food and Drinks Experience, said: “This report paints a vibrant picture of where beverage trends are heading. People’s daily drink choices, especially younger generations, are being shaped by a world in flux.

We’re seeing drink trends go viral from London to Seoul, and technology is making it easier to order, customize and share these signature moments.”

Rowena Roos, Oatly Global Head of Food and Drinks Experience, continued: “Health, sustainability trends and global flavors are all blending as a generation raised online is seeking both identity and connection in every cup.

At Oatly, we’re working with coffee and hospitality partners to turn these global taste trends into incredible on-menu experiences.”

As part of the launch of its Future of Taste Report, Oatly has published its latest Lookbook for Autumn/Winter illustrating how to bring some of these trends to life through some iconic signature drinks for the future.

Read the full report here: oatly.com/future-of-taste

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A major highlight of the event was DUG Foodtech’s collaboration with renowned gelato artisans Il Mustacchio from Verona, who introduced plant-based hazelnut and pistachio gelato made with DUG Unsweetened, a patented potato-based dairy alternative.

The gelato was entirely free from lactose and dairy, while delivering the creamy texture and flavor expected from traditional gelato, clearly demonstrating its commercial viability for the foodservice sector.

Strong media interest and international exposure

DUG Foodtech’s innovation attracted substantial attention from industry media and international press. Multiple interviews and articles highlighted the company’s technology platform and its potential to redefine the future of plant-based food innovation.

This innovation aligns with major market drivers:

• Growing global demand for premium plant-based offerings
• Increasing demand for allergen-friendly and sustainable solutions
• Scalable ingredient systems designed for industrial application

“HOST Milano validated our strategic position in the market,” says Helene Nielsen, CEO of DUG Foodtech. “Potato-based technology is no longer an emerging concept, it is a scalable, commercially ready solution. The strong interest from industry professionals and media confirms that the market is actively seeking exactly what we provide.”

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The capsule, ranging from $29-$75, features best-selling silhouettes from UO, including a Graphic Tee, Hoodie, Boatneck Tee, Bubble Hoodie, and sweatshort.

Each piece reimagines Dunkin’s iconic colors and beloved treats—frosted donuts, hot and iced coffee, and Refreshers—into playful graphics that turn everyday Dunkin’ runs into style statements. Beyond apparel, exclusive Camp Snap cameras with iced-coffee and sprinkled-donut wrapped designs invite students to capture coffee-fueled, film-inspired campus moments.

“Our customer’s daily rituals often start with Dunkin’, which made this collaboration an obvious choice,” said Marybeth Cahill, Chief Merchandising Officer at Urban Outfitters. “With this collection, we translated the joy of a favorite coffee run into pieces that are comfortable, cheeky, and made to be shared – whether it’s an early-morning Dunkin’ run or a moment to reset during a long day.”

To celebrate, the collection kicks off with an exclusive launch event in Boston, the city that runs on Dunkin’, and a nationwide “100 Days of Coffee” giveaway.

The UO x Dunkin’ launch event will take place at UO Boston (361 Newbury Street) on September 22nd from 4-7pm and feature Dunkin’ iced coffee and Refreshers, live screen printing, and co-branded giveaways, bringing the collection to life IRL.

Giveaway winners will get to win 100 Days of Coffee, a $500 Urban Outfitters gift card and product from the collaboration.

The UO x Dunkin’ collection is available starting September 22 in 17 Urban Outfitters locations, and online at urbanoutfitters.com on September 29 (National Coffee Day).

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“We didn’t invent coffee or protein-but we put them together because people needed something better,” said Brandon Monaghan, co-founder of Javvy Coffee. “People are tired of crashing after sugary drinks. They want energy that lasts-and something that actually helps their body.”

Javvy Coffee, founded in 2020, has become one of the leading voices in the better-for-you coffee space by offering Protein Coffee made with real ingredients, no added sugar, and no fillers. Their message is clear: it’s time to expect more from your morning brew.

Why Protein Coffee Matters Now

The shift toward functional drinks is real. According to Market Research Future, the global protein drink market is projected to reach $26 billion by 2028, with consumers choosing beverages that offer more than hydration.

In the UK, a 2023 Mintel report found that:

• 48% of Gen Z regularly skip breakfast during the week
• 64% of Millennials prefer drinks with added benefits, like energy or protein
• 1 in 4 consumers want beverages that can replace a meal

Protein Coffee fits that demand. It gives people the boost of caffeine and the nutrition of protein in one convenient drink-ideal for busy mornings, gym days, and mid-afternoon slumps.

“Before we launched, I was hitting the gym early and crashing by lunch,” said Justin Kemperman, co-founder of Javvy. “Coffee alone wasn’t cutting it. Protein helped balance everything-and once we made it taste good, we couldn’t stop drinking it.”

It’s not just for gym rats

Javvy Coffee’s mission is to show that Protein Coffee isn’t just for athletes. It’s for:

• Parents with no time for breakfast
• Students pulling long study sessions
• Office workers trying to avoid sugary lattes
• Anyone looking for a smarter swap in their daily routine

“I started using our Protein Coffee as breakfast because it saved time and actually helped me focus,” said a Javvy customer in a recent user survey. “It wasn’t just tasty-it made sense.”

Javvy Coffee isn’t just promoting their product-they’re promoting better habits. The brand urges consumers to take control of what they drink by learning what makes Protein Coffee work.

Look for:

• 10g+ of protein
• Low or no added sugar (under 5g is ideal)
• Short ingredient lists
• A caffeine range of 80-150mg (about the same as a cup of coffee)

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