10. Brave New Flavours
The combined result of the beverage trends detailed here ushers in a new era for the region’s bartenders. Consumers are demanding more exotic flavours and have become more experimental in their tastes.
This trend has not gone unnoticed by the region’s suppliers, who are innovating their products to match consumer expectations.
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“Flavours are getting more exotic because innovation and creativity is becoming more important,” explains Monin beverage innovation director MEIA, Andrea Fidora.
“Innovation is key to success in this market. We have been developing desert flavours like Monin crème brulee, Italian dolce and salted caramel syrups. For example, Costa Coffee in the UAE is doing a festive promotion with gingerbread.”
Fidora continued: “We are also seeing demand for our herb-based savoury solutions including Monin basil, tarragon, rosemary and sweet woodruff syrups.”
In short, this has led to a blurring of the boundary between the bar and the kitchen and a whole new artillery of ingredients is now at the disposal of creative mixologists.
The most exciting thing for bartenders in the current climate is that this market rewards experimentation and creativity … two things that make this an exciting market to work in over the next few years!
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