S T U F F:P R O D U C T S
FRESH BAKED… DRINKS?
Industry analysis points to classic, dessert
flavors and comfort foods as a hot trend for
2013 as people look for simplicity and tradition.
To help coffeehouse operators capitalize on
the popularity of nostalgic indulgences, Monin
Gourmet Flavorings introduces some new syrup
flavors: Banana Nut Bread, Cinnamon Bun, and
Cupcake. The new flavors can be used in a
variety of drinks including cappuccinos, lattes,
and frozen coffees. The fresh baked flavors are
available in 750ml glass bottles with 12 bottles
per case. Additionally, these flavors are made
Kosher, Halal, dairy-free, vegan, gluten-free and
GMO-free.
www.monin.com
REAL CREAM FRAPPÉ
Torani has launched new Real Cream Frappé Bases to meet growing operator
and consumer demand for a better, more natural frappé. Torani Real Cream
Frappé Bases are liquid pour-over-ice-and-blend bases that create extra creamy,
velvety drinks; they are made with simple ingredients like real dairy cream, pure
cane sugar, and vanilla extract. Shelf stable until opened, Torani Real Cream
Frappé Bases are all-natural with no preservatives and offer a super smooth
texture. They are designed to allow cafés to feature the espresso and deliver a
16-ounce drink with only 300–380 calories each. Available in four flavors: Real
Cream, Vanilla, Dark Chocolate, and Coffee.
www.torani.com
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barista magazine