INDUSTRY PROFILE
Exposing the possibilities Complete beverage brand Naked Syrups is helping cafés expand their beverage repertoire with a new suite of products that proves there’s more to flavouring than meets the eye.
Naked Syrups’ beverage flavourings can be used across café menus for multiple beverage applications.
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hether consumers want to add a splash of flavour to their latte, sweeten homemade hot chocolates, or concoct specialty teas and frappes, Naked Syrups’ Sales Manager Vince Monardo says the company’s beverage range is up for the task. “It was important to us to release a wide variety of high-quality beverage flavourings, powders and sweet sauces that customers can add to their menu,” says Vince. “While there has been an evolution of
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boutique bakers and coffees, we felt there was a need for further flavouring options, so we wanted to create a product range that would complement the Australian café market.” Working with natural ingredients, Vince says each product in the Australianmade range is meticulously crafted in single batches, ready to be used across a café menu including its flavoured syrups. “They’re remarkably versatile and have the potential to add extra depth to a number of common dishes we all love to indulge in regularly,” he says.
“They’re not just a syrup, they’re a staple pantry ingredient, and a great way to get the most out of your purchase.” As such, Naked Syrups is launching its new dessert range of sauces, available in three flavours: Wild Strawberry, Chocolate, and Salty Caramel. “We wanted an authentic, old school flavour profile with a nostalgic feel to take you back to your childhood flavours,” says Vince. “We didn’t just want standard chocolate, strawberry and caramel sauces. We came up with wild strawberry that tastes like it’s been picked straight from the farm, salted caramel that combines those slight salty tones with rich, creamy, butter caramel tones, and a chocolate sauce that incorporates real chocolate powder.” Featuring a thicker consistency than liquid-flavoured products, Naked Syrups’ new dessert range can be used atop whipped cream or blended into sweet frappes. Customers can also mix them into milkshakes or smoothies or use them to garnish ice cream, sundaes, cheesecakes, or pastries. The dessert sauces are available in easy-to-use bottles with compatible pumps for quick and simple dispensing. “Our products are probably more concentrated than some, so a little goes a long way to make a high-quality shake or add that extra flavour to an ice-cream sundae,” says Vince. “Our goal is to make sure our customers are aware that we don’t sell sickly sweet flavourings that mask the flavour of their beverage. “Our flavourings have been designed to be a secondary flavour and not overpower. For example, when used with coffee, the coffee will always be the hero ingredient, which is what our customers like about the product.” Each dessert sauce flavour is gluten-
