Coffee has become a very wide-ranging business, bringing together a whole range of channels and catering to many different demands. And manufacturers now have to adapt and diversify their product range to satisfy those needs.
This is certainly the view of Probat, a manufacturer of grinding and roasting machinery for the industry and also for smaller artisanal concerns.
“Coffee is going through a third wave,” explains marketing manager Iris Gerlach, which involves a growing demand for specialty coffee and also portioned coffee. “In general we are seeing a growing tendency towards quality and sustainability.
The coffee sector is showing an increasing awareness regarding the impact of climate change and sustainability requirements. For us sales start with listening. We listen to every single one of our customers and potential customers, be they bakeries or managers of locales that want to roast their own coffee to enhance their offer.”
Another sector involving coffee is that of related products such as creams, frappés, liqueurs and flavourings. A recent survey by TradeLab found that ginseng coffee and cold coffee-flavoured creams are performing particularly well in bars.
“Our large range of flavours allow us to provide solutions to different types of clients, from high-end bars to coffee shops and restaurants, in all channels,” explains Aurélie Gilbert, marketing projects manager for Monin.
Frappé and liquor have a distinct main channel (coffee shops and cocktail bars respectively), but the versatility of both products enables us to create drinks for every channel, for example the boom of so-called “hard shakes”, (milk shakes with alcohol) in Anglo-Saxon countries.”
And this very busy, fast-evolving world will find a perfect point of reference at HostMilano 2017 from 20 to 24 October 2017 especially at SIC (the International Coffee Show), but also in the Bar and Ice Cream, Pastry and Catering areas nearby.
It will be a unique opportunity to get all the latest information and training on products and market trends with the help of the best professionals
