UK-based on-trade syrup supplier, Monin, has launched two new flavours aimed at helping bars and coffee shops capture consumer demand for indulgent and experimental drinks, as operators look to boost spend per visit in a competitive hospitality market.

The French-owned group says its Hot Honey and Maple Pecan Pie syrups are designed to capitalise on two fast-growing flavour trends: sweet-spicy combinations and nostalgia-driven indulgence.

The move reflects growing pressure on drinks-led venues to refresh menus with premium and limited-edition flavours that justify higher price points, as footfall stabilises but discretionary spending remains under strain.

Hot Honey taps into the emerging 'swicy' trend, which blends sweetness with heat and has gained traction across foodservice menus and social media.

Market data cited by Monin shows UK search interest in hot honey rose sharply in 2025, while sweet-spicy flavours are forecast to see strong growth across food and drink.

“Operators are looking for flavours that feel bold but familiar, and that work across multiple dayparts,” said Tony Kousoulou, beverage expert at Monin. “Hot honey gives bartenders and baristas a way to add complexity to cocktails, iced drinks and simple serves without adding operational complexity.”

The second launch, Maple Pecan Pie, is positioned around nostalgia and indulgence, two themes increasingly shaping hot drinks and dessert-style cocktails.

The flavour is designed to replicate bakery-style notes associated with comfort and familiarity, which Monin says are resonating strongly with consumers seeking affordable treats during periods of economic uncertainty.

Both syrups are vegan, allergen-free and made with natural flavourings and colourings, aligning with ongoing demand from operators for clean label ingredients that can be used across menus without complicating allergen management.

Monin, which sold 173 million bottles globally in 2023, has increasingly positioned itself not just as an ingredients supplier but as a strategic partner to the on-trade, using proprietary trend data and menu development support to help operators maximise sales.

The launches underline how flavour innovation remains a key lever for value growth in the drinks sector, particularly as alcohol moderation trends push bars and cafés to invest in premium non-alcoholic and hybrid serves.

Both products will be rolled out to the UK on-trade via distributor Bennett Opie, with Hot Honey also set to launch across more than 500 Greene King venues from April.