How do you have your coffee, shaken or stirred?

This article is available for reading in Trade magazin 2025/5.

Ákos Bősze
HoReCa business
development executive
METRO

According to Ákos Bősze, HoReCa business development executive of METRO, the strengthening cocktail and coffee syrup trend is coming from Western Europe.

“In the Hungarian catering sector syrups are mainly used by mixologists. Their quality – and therefore their price – varies widely, for 0.75-litre format ranging from HUF 1,000 to HUF 6,000”,

says Ákos Bősze.

In 2024 syrup sales increased by 18% in METRO stores. METRO offers a large selection of branded and own brand Rioba syrups.

The best syrups typically have a fruit content of more than 90 per cent

In bars, restaurants and at home

Erika Gyarmati
key account manager
Panna Cocktail

Erika Gyarmati, key account manager of Panna Cocktail Kft. (the exclusive Hungarian distributor of the MONIN brand):

“In the past five years the global syrup market grew significantly, driven by growing consumer demand for special and customisable taste experiences. This trend is further reinforced by the rise of mixology and quality beverage and coffee making at home”.

MONIN manufactures more than 150 flavours of syrups and in 2024 the brand launched products in new categories. With Le Mixeur de MONIN mixers, you can quickly make a Mojito, Pina Colada, Margarita, Daiquiri, Mai Tai or even a Porn Star Martini by simply adding the alcohol or water of your recipe to the finished mix.

Péter Morafcsik
managing director
Profi Lemon

Péter Morafcsik, managing director of Profi Lemon:

“Cocktails are transforming and as gin and tonics have started to take the lead in the category of long drinks, the old classic cocktails made with syrups have been pushed back”.

They have been producing sugar-free syrups (flavoured with stevia) for the Eldorado range since its inception in 2019.

Fruit, fruit and more fruit

András Mihók
managing director
Salvatore Taste

András Mihók, managing director of Salvatore Taste Kft.:

“Fortunately, the Hungarian HoReCa sector is finally starting to open to quality products made in Hungary, instead of working exclusively with French or Italian imports. We produce and distribute Salvatore syrups, and we sell exclusively to the HoReCa segment”.

He adds that the basic flavour palette needs to be consistently strong in both flavour and colour, because these flavours account for a good part of sales turnover – 80% in their case.

Ákos Bősze reveals that among the flavours of the Rioba brand the most popular are the fruity ones in bars, especially vibrant flavours such as green apple, melon and strawberry, while in cafés, nuts, coconut and salted caramel are the favourites. In accordance with health trends, demand for low-sugar and sugar-free syrups is growing, accounting for 5-8% METRO’s sales.