Flavours and colours

Modern bars and cafés serve a large selection of drinks, in part thanks to concentrated syrups that can affect the taste and colour of drinks. According to Gábor Szabó, managing director of Panna Coctail Kft. – the distributor of Monin concentrated syrups in 160 flavours – 50-100ml of fruit syrup is needed for a glass of soft drink, but from concentrated syrups 2cl is enough for one glass. The company’s concentrated syrups are made with cane sugar and they are easy to work with. Manufacturers market concentrated syrups in sizes between 0.25l and 1 litre, and usually the products can be used for 3 years before they expire.

_{Gábor Szabó
managing director
Panna Coctail}

_{Balázs Sütő
sales manager
Orsadrink}

Balázs Sütő, sales manager of the distributor of Italian-made Orsadrink concentrated syrups is of the opinion that these products represent higher quality than fruit syrups, plus they can be used in more ways. He thinks that concentrated syrups aren’t manufactured in Hungary yet because the domestic market is too small. Product prices differ not only because of the quality of different ingredients used, but also because of products’ packaging and design. For instance organic and sugar-free concentrated syrups cost more than ordinary products. All Orsadrink concentrated syrups and fruit purées are gluten-free; products are sold in glass and plastic bottles.

Mr Szabó informed us that they sell their products in plastic bottles to Horeca units with a concept that doesn’t allow glass bottle use, e.g. fast food restaurants. The company also has a selection of sugar-free concentrated Monin syrups in its portfolio – these are made with a sweetener called eritrit. He revealed that in most Hungarian bars the same 8-10 concentrated syrups are used in making cocktails.

Mr Sütő revealed that the main international brands are now available in Hungary too. He explained that concentrated syrups with totally different viscosity need to be used for cocktails and coffees. The quality of cocktail syrups is very much influenced by the quality and quantity of the fruit extract used, while in the case of barista syrups it is the quality of flavourings that is decisive.

Mr Szabó told our magazine that special flavours include spices and herbs, for instance, basil or lemon balm, while the latest innovations are wasabi and cheesecake concentrated syrups; tiramisu and crème brulée syrups are very trendy. Mr Sütő added that sugar-free syrups have started to conquer the market. The two experts agreed that the use of concentrated syrups in confectionery isn’t cheap, but they are perfect for making macarons, ice creams, various creams and toppings.