The MD of Barfresh Beverage Systems, Riccardo Delle Coste, provided some company history while his colleague demonstrated how the company’s innovative smoothies are put together. I’ll post the interview to our audio section when it’s ready.
And even though the event will go on a few hours longer, I’m due to return tomorrow to talk to some more innovative (and some not so innovative) companies about their latest products. I’ll head back to the hotel to work on some of the video I’ve captured and get it posted to our YouTube channel.
There must be a downside to drinking so much coffee and so many energy drinks, but I’m typing faster than I’ve ever typed before.
I’ll post a podcast of an interview I did with David Isett of Concordia Coffee Systems, who enjoys a long-standing business relationship with Coffee Planet. I got a demonstration of the ‘fastest espresso machine in the world’, and was impressed with not only its speed but its ease of use.
I also spoke to Yasser El Karem of NTDE, who talked briefly about Vitaene, which, while not a new product, is trying to establish new distribution links to extend its reach as one of the Middle East’s top brands.
I managed to miss the ribbon-cutting ceremony, as three people told me three different locations. When events are this big, better maps are needed! However, it’s been fun whizzing around the hundreds of exhibitor stands meeting all sorts of nice people with nice, shiny new products (well, some of them have been around a while, but they’re new to most people outside of their direct distribution network).
I spoke to a chap called Keith Bennett, who’s going through the motions regarding regulations right now, trying to bring Bega cheese to the UK. He says he’s working through a distributor and we can expect to see the Bega range “quite soon”. I didn’t taste the cheese because I sampled a seaweed cracker about three stands before and it completely dulled my senses.
Zolito coffee looks good, as does an Australian smoothie, the name of which escapes me right now, but I’m going back soon to record and interview with Ricardo. Watch this space.
It’s too early to report on anything more significant than a few sugar sculptures, though they are in themselves magnificent creations. Rival chefs clamour over one another for the best photo vantage point, though it’s hard to pick an outright winner.
My colleague Bill Bruce and I have picked a coffee shop to relax and watch various people walk by before the show starts in earnest around 11am. At least, I hope it’s 11am, as I don’t think I could drink another coffee.
So far, I’ve seen some impressive exhibitor stands, and thoroughly intend to revisit the cakes and chocolates. Report soon …
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