🌟 Navigating Rising Coffee Prices in 2025: Strategies for Specialty Coffee Roasters 🌟 As we step into 2025, the specialty coffee industry faces significant challenges due to soaring green coffee prices. With Arabica hitting a record high, roasters are grappling with increased costs and unstable margins. But with challenges come opportunities for innovation and growth. 🔍 **Key Strategies to Consider:** 1. **Automate to Innovate**: Embrace automation to enhance efficiency. From reducing bagging time with advanced packing machines to using color sorters like the SOVDA Pearl Mini to maintain and enhance coffee quality, technology can be a game-changer. 2. **Sustainable Partnerships**: Forge long-term contracts with farmers, offering them fair and stable prices. This not only supports sustainable farming but also ensures a reliable supply of quality coffee. 3. **Quality Control**: Invest in equipment that allows for precise quality control. With automated color sorting, roasters can handle defects efficiently, ensuring only the best beans make it to the cup. 4. **Adapt and Thrive**: Roasters can also use color sorting to upgrade coffee quality by purchasing lower-grade coffee, such as grade two or three, which is typically less expensive, and removing the quakers at the roastery with a color sorter. As Roaster Kat said in her video on the Pearl Mini: “You’re taking some of the risk and some of the responsibility for the high quality that you’re asking producers to make.” Let's turn these hurdles into stepping stones for growth by leveraging the right tools and partnerships. Together, we can sustain quality and thrive in this dynamic market. 🤝 Connect with us to explore how our solutions can empower your coffee business to adapt and excel in 2025! https://lnkd.in/g57BEa9c #CoffeeIndustry #SpecialtyCoffee #Innovation #Sustainability #BusinessGrowth #CoffeeRoasters #AutomationSolutions
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Bar Soap: Tradition Meets Innovation in 2025 🧼🌍 Bar soap is proving it’s more than just a legacy product—it’s evolving to meet today’s sustainability and design trends. Dermatologists highlight its strengths: minimal packaging, long-lasting value, and simpler ingredient profiles that appeal to eco-conscious and sensitive-skin consumers. One standout trend is the revival of rotating French soap fixtures—retro design now reimagined for modern bathrooms. Mounted on a chrome rod, these bars spin for use, reducing waste while making a design statement. At the same time, the global bar soap market is forecast to grow from USD 31B in 2024 to USD 44B by 2032, driven by natural, multifunctional, and plastic-free solutions. Consumers increasingly want essential oils, eco-friendly packaging, and products that align with sustainable living. Here at The Soap Factory (NZ), we’ve been crafting soaps since 1869. Today, we combine heritage with innovation—producing triple-milled bar soaps and boutique liquid fills with low MOQs, flexible formats, and a strong focus on sustainability. From export-scale supply to custom private label, we’re proud to deliver Made in New Zealand by Kiwis solutions for brands worldwide. Bar soap is firmly back—smarter, greener, and design-led. #BarSoap #Sustainability #PersonalCare #Innovation #EcoFriendly #MadeInNZ #ContractManufacturing
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Bar Soap: Tradition Meets Innovation in 2025 🧼🌍 Bar soap is proving it’s more than just a legacy product—it’s evolving to meet today’s sustainability and design trends. Dermatologists highlight its strengths: minimal packaging, long-lasting value, and simpler ingredient profiles that appeal to eco-conscious and sensitive-skin consumers. One standout trend is the revival of rotating French soap fixtures—retro design now reimagined for modern bathrooms. Mounted on a chrome rod, these bars spin for use, reducing waste while making a design statement. At the same time, the global bar soap market is forecast to grow from USD 31B in 2024 to USD 44B by 2032, driven by natural, multifunctional, and plastic-free solutions. Consumers increasingly want essential oils, eco-friendly packaging, and products that align with sustainable living. Here at The Soap Factory (NZ), we’ve been crafting soaps since 1869. Today, we combine heritage with innovation—producing triple-milled bar soaps and boutique liquid fills with low MOQs, flexible formats, and a strong focus on sustainability. From export-scale supply to custom private label, we’re proud to deliver Made in New Zealand by Kiwis solutions for brands worldwide. Bar soap is firmly back—smarter, greener, and design-led. #BarSoap #Sustainability #PersonalCare #Innovation #EcoFriendly #MadeInNZ #ContractManufacturing
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Flat-bottom or cone? In the coffee industry, this choice goes beyond aesthetics. It directly impacts extraction, sweetness, and clarity in your cup. Our recent test revealed how each design shapes water flow - and why your dripper might be influencing flavor more than you realise. Curious about the findings? Watch the full breakdown here: https://shorturl.at/MqGFh
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'In today's high-pressure hospitality environment, kitchen equipment needs to do more than just cook, it must deliver performance, intelligence, and efficiency.' according to Catering Insight. Read all about Cedabond supplier, Unox UK Ltd and Managing Director, Scott Duncan C.F.S.P, talk about how data is front and centre of the manufacturer's business model and how this data can be used for more than reliability and functionality - it's crucial for sustainability too. https://lnkd.in/eejS6idw #Cedabond #CateringEquipment #Unox #UnoxUK #FoodserviceEquipment #BuyingConsortium #Sustainability #Data #Efficiency
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‘The kiosk has become a proxy entrance, a way of announcing the business’s presence in a neighbourhood dominated by offices and hotels’ writes Julia Cabanas on the coffee stand by G Architects Studio for traditional confectionery brand Suetomi in Kyoto. By ‘treating the copper with a combination of soy sauce and ammonium chloride to replicate Suetomi’s signature blue’ the architects were able to get around the city’s strict conservation guidelines. This project was shortlisted in the AR New into Old 2025 awards. Read the full story online: https://lnkd.in/eNhd9PnJ
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Vice President - Global Project Controls and Estimating Leader - BV Operations - Black & Veatch
Navigating growth in uncertain times 🗺️ As #FoodAndBeverage companies continue to scale their operations, industry experts in architecture, engineering and construction are noticing a shift: caution is becoming the norm. Insights from Food Engineering Magazine's 48th Annual Plant Construction Survey reveal that while economic headwinds are influencing decision-making, the drive to build and innovate remains strong. And in the article, Black & Veatch's Russ Schertz shares some great insights. 🔍 Explore the full survey findings, including some insights from Black & Veatch's Russ Schertz, here: http://ms.spr.ly/6048sOdIj
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Navigating growth in uncertain times 🗺️ As #FoodAndBeverage companies continue to scale their operations, industry experts in architecture, engineering and construction are noticing a shift: caution is becoming the norm. Insights from Food Engineering Magazine's 48th Annual Plant Construction Survey reveal that while economic headwinds are influencing decision-making, the drive to build and innovate remains strong. And in the article, Black & Veatch's Russ Schertz shares some great insights. 🔍 Explore the full survey findings, including some insights from Black & Veatch's Russ Schertz, here: http://ms.spr.ly/6046sp3Lo
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Innovation Leader. Ecosystem Builder. Problem Solver. TEDx Speaker. Published Author.
Navigating growth in uncertain times 🗺️ As #FoodAndBeverage companies continue to scale their operations, industry experts in architecture, engineering and construction are noticing a shift: caution is becoming the norm. Insights from Food Engineering Magazine's 48th Annual Plant Construction Survey reveal that while economic headwinds are influencing decision-making, the drive to build and innovate remains strong. And in the article, Black & Veatch's Russ Schertz shares some great insights. 🔍 Explore the full survey findings, including some insights from Black & Veatch's Russ Schertz, here: http://ms.spr.ly/6047sVTY7
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Navigating growth in uncertain times 🗺️ As #FoodAndBeverage companies continue to scale their operations, industry experts in architecture, engineering and construction are noticing a shift: caution is becoming the norm. Insights from Food Engineering Magazine's 48th Annual Plant Construction Survey reveal that while economic headwinds are influencing decision-making, the drive to build and innovate remains strong. And in the article, Black & Veatch's Russ Schertz shares some great insights. 🔍 Explore the full survey findings, including some insights from Black & Veatch's Russ Schertz, here: http://ms.spr.ly/6047srco5
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Our own Gene Doerr, director of consultant services, just dropped a must-read on FCSI The Americas: why consultants need to be involved in menu trend discussions like Menus of Change. See how the right design partner turns bold menu goals into square footage, right-sized equipment, and ROI-positive sustainability. Read the article 👉 https://bit.ly/4lqJt56 #Unox #FoodserviceConsultants #MenusOfChange #KitchenDesign #SustainableKitchens
