CoffeeThe ever-changing range of coffee syrups
So many types of coffee and cup sizes are available to customers that tastes are getting more and more exotic. With an estimated 77 million cups of coffee being drunk each day in Britain, UK syrup manufacturers have to stay ahead of the trends.
Seasonality: Increasingly, consumers want to buy food and beverages which reflect their mood and well-being. As we know, this changes with the season. Cafes and coffee shops are responding to this with diverse menus that alter every few months. So we have comfort flavours like chocolate, cinnamon, and nutmeg in winter; cherry in spring; the light fruit frappes and berry flavours in summer; and cookies and vanilla in the autumn. These delicious flavours can be used to revamp menus of hot and cold coffees, smoothies, teas and dessert sauces.
The natural world: The trend towards purer and more natural ingredients continues apace. The coffee syrup world has responded, producing syrups made from the finest natural ingredients. UK customers can buy direct from UK producers in the knowledge that ingredients are of the best quality and have been ethically sourced.Ò
Health matters: With the media full of talk of the dangers of over indulgence (not least the increase in diabetes in the West), consumers are wary of what they eat and drink. However, consumption of coffee syrups is holding steady. Why? Well coffee syrups are nearly all fat free. In addition, new ranges of sugar-free syrups are available in nearly every flavour. So, no compromise on flavour or diet.
The workplace: As they get used to cafÓ©-style coffee outside the workplace, so workers are increasingly rejecting a cup of weak coffee, straight from the jar. Workplaces are responding, offering espresso and cappuccino machines and flavoured coffee. Syrups next to the coffee machine are making a welcome appearance allowing staff to control how much flavour they need to get through the rest of the day.
Unusual flavours: Maybe itò€™s due to the worldwide recession but ò€˜dessert themedò€™ mixes are much in evidence this year. Flavours reflecting comfort food with fruit notes are appearing on menus everywhere.
Over in the United States, baristas are noting an increase in flavours reflecting Latin American tastes. Here, chilli is the hottest individual coffee flavour this year. Itò€™s a perfect complement to bitter coffee, but users need to get the balance right, making sure to mix it with other subtle flavours to avoid a truly scorching experience.Ò
It is highly likely that yet more new and novel syrup flavours will soon be on the shelves alongside the old classics. With so much diversity on offer, the shift from tea to coffee looks set to continue.