Sweetening drops

Flavouring syrups represent the main area of innovation in the market of cocktails and coffees. The number of activities where syrups can be used is growing – says Gábor Szabó from Qperator Kft. Apart from cocktails, syrups are now also used for flavouring coffee, desserts, and gourmet sauces. Offering or expanding a range of cocktails requires investment into accessories from bar owners – says Attila Vörös from Intercooperation Rt. Coffee syrups account for 20 percent of total syrup sales at present. – Our coffee syrups developed specifically for use in coffee have a low acid content and do not neutralise the characteristic coffee flavour – says Gábor Rimay, from Suha Kft. Many innovations will be introduced this year. Intercooperation, the distributor of Giffard is to launch an apricot and a pear flavour this year. Menta Zero has less than 1 calorie in 100 ml. Perked peanuts and spicy mango are the new flavours to be launched by MONIN which will also enter a new category with its puree mix product which has a fruit content of at least 50 percent.