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In

BRIEF desirable and could compromise the
coffee’s innate characteristics, or
even food safety regulations.
INFUSED COFFEES ARE
DIVERSIFYING Regardless of opinion, it's clear that
the infused coffee category is
Infused coffees have divided the diversifying. Despite the growing

industry for over five years. Adding demand, some still question whether
natural or artificial ingredients to coffee artificially infused coffees, in
enables producers to create bold, particular, should be accepted in
unique flavour profiles that appeal to specialty coffee.

consumers seeking something different.
The full article
Some believe they are a natural and can be read on

welcome progression of innovation in the Perfect
experimental processing. Others, Daily Grind
meanwhile, consider infused coffees Portal here.
inauthentic and misleading, making them
a polarising and contentious topic.

Within this wider discourse lies a more
specific debate: is there a difference

between natural and artificial infusion?
For many, the latter is seen as less

In

BRIEF

FPA and everything the association
MIKE REVELL OF SOCIUS stands for, I want to see it thrive and to
NETWORK ELECTED AS continue supporting its members for
EXECUTIVE CHAIR OF THE FPA years to come”.

The Foodservice Packaging Association Mike will formally take on
(FPA) is pleased to announce Mike Revell, the executive chair role
the Socius Network Managing Director, on the 1 of July.
st
as its new executive chair.
The (FPA) is a
This will be Mike's second term as FPA leading trade body,

chair; his first lasted from the time the representing
association transitioned from the BDPA organisations
to the FPA. associated with the

Speaking about his future plans, Mike foodservice
says, "As a passionate supporter of the packaging industry.

MAY/JUNE. 2025 | ISSUE 42