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