Articles Tagged with ''syrups''

Datassential’s latest sauces, condiments and dressings report shows growing consumer demand for signature flavors that create emotional connection and repeat visits. With fewer than half of operators offering a signature sauce, the category presents a major opportunity for menu differentiation and retail crossover.

Torani is introducing Puremade Forest Pine Syrup, a botanical flavor rooted in the rise of foraged and aromatic ingredients across cafés and beverage menus. Selected after extensive trend research, the new syrup supports workforce initiatives and is available now online and at World Market.

In the rush to eliminate these sugars, developers often overlook the variety, richness, and culinary versatility that natural caloric sweeteners provide. Such sugars—also termed “nutritive sweeteners”—not only offer sweetness but can add layers of flavor, color, and even nutritional benefits, all in a clean-label format.

The two new syrups add to Cheeky's current lineup of syrups and juices, which are all shelf-stable versions of professional bar ingredients usually made from scratch, including 100% Lemon and Lime Juices and syrups like Espresso, Honey Ginger, Agave and more. 

As with the syrups in its restaurants, IHOP retail syrups also do not contain high fructose corn syrup and feature the same iconic flavors that have made IHOP the leader in breakfast.

This new syrup, developed with Dunkin' culinary experts, mirrors the sweet vanilla flavor notes of a fried glazed donut. 

With only a couple of exceptions, lower-and zero-calorie sugar alternatives have failed to live up to the multifaceted functionality and flavor of sucrose and its components, glucose and fructose. In fact, great taste remains one of the primary obstacles to overcome with the range of sugar alternatives cropping up in the marketplace. A close second, of course, is performance in a formulation.