Specialty Food Magazine

OCT 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/83609

Contents of this Issue

Navigation

Page 33 of 63

From left: Lemonade with Torani Raspberry Syrup; mojito with spearmint-flavored Keep It Simple Syrup; and mulled cider with Braswell's Select Cinnamon Flavoring Mix. Sip-worthy Syrups The syrup segment of the sweet sauces and toppings category is going strong as both consumers and food professionals upgrade hot and cold drinks with a broad range of add-ins. "Flavored syrups are becoming more popular and provide an option to not only flavor your brewed coffee but also to make your own Italian soda," says Godinez. "It's a trend we see really taking off." Hubbell & Hudson's bistro and coffee bar exclusively feature 1883 Gourmet Barista Syrups, both regular and sugar-free varieties. McCall of Savory Thymes and Hayes of Ariel Gourmet both carry Torani's full line of syrups. Flavors such as Raspberry, Caramel, Vanilla and Hazelnut are popu- lar, as are the sugar-free varieties. "We don't sell a lot of actual bottles for home purchase, but customers do like to add flavor to their coffee purchase in-store," Hayes notes. Keep it Simple Syrup is positioned as a top-shelf cocktail mixer, for vodka marti- nis, mojitos and the like. But creator Susan Martinson says it is great for non-alcoholic beverages as well, such as hot cocoa, cof- fee or tea—even in sparkling water, she says. Made with natural ingredients, this simple syrup is flavored naturally with spearmint leaves. Whereas most simple syrups contain equal parts sugar and water, Martinson has added more sugar to work as a natural preservative, eliminating the need for any artificial ingredients to keep the product fresh. Cider is another hot drink getting a flavor boost. Braswell's Select Cinnamon Flavoring Mix can be added to warm apple juice for a quick and easy mulled cider. "[The flavoring mixes] are great for all kinds of baking and cooking, but we really love the way that they allow you to easily add lay- ers of flavor to everyday drinks like coffee, tea and lemonade," says Chris McMahon, marketing director for Braswell's. The line includes Blackberry, Peach, Praline, Pumpkin and Raspberry flavors, which are must-haves for bartenders to create such drinks as peach margaritas, blackberry cos- mopolitans and praline White Russians. Old Favorites Going Strong Overall, traditional chocolate and caramel are standout favorites that remain the top contenders in the category, despite new fla- vor innovations. "Generations of customers have grown up having our topping," Sanders' Van OCTOBER 2012 (continued on p. 55) 31

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - OCT 2012