Café Culture Magazine
Café Culture Magazine front cover, may 2013, issue 56.
BEVERAGE INNOVATION- Growth in natural gourmet flavourd syrups
“Claire Phoenix interviewed Olivier LeCoeur, the new CEO of Routin at SIAL this year. This independent company owned by the Famille Clochet, is known throughout France and indeed the world, for its range of gourmet syrups -1883 de Philibert Routin- sold through bars, hotels and restaurants
How has Routin fared in recent years?
“Where we have seen growth has been in mixology- by that I mean creative alcoholic and non alcoholic cocktails. And of course the bourgeoning hot drinks arena has enjoyed a great deal of coffee creativity with caramel and nut syrups- to name just few. We pride ourselves on our wide range of flavours and have reformulated to natural across some of our range which has involved considerable investment.
Where is the growth in geographic terms?
There has been considerable growth in the dairy sector, particularly in the USA. Starbuck created the mood in coffee in the USA and is still innovating with products such as iced raspberry tea and this service sector is our core target market.
With our Sirops Gourmet we already do well in France providing for both HoReCa and private label. When it comes to exports, Korea is one of our biggest costumers, followed by Australia, Brazil, Russia and India. We can see substantial growth in mixology in south Asia- especially China and Taiwan as these trends migrate.
Where is the product manufactured?
We have two plants in the Alps for producing our syrups and also an alcohol distillery where we produce genepy and vermouth. We have expanded considerably from our original products of grenadine and mint and now produce a range of some 90 flavours. These give up to 125 servings per bottle based on an 8oz serving.
What are you best sellers?
The traditional markets of Italy and France are very conservative and here hazelnut, vanilla and caramel are most popular.
What have you been working on recently?
We have been working hard to describe and replicate our “Field of Odours”. 1883 de Philibert Routin is the perfect example of this expertise with the constant research for the creation of unique and faithful flavours. Our approach relies in our sensorial analysis of aromas with a focus on gourmet delivery and our Alpine roots.”
(Published in Beverage Innovation, December 2012, Issue 101, page 29)
How has Routin fared in recent years?
“Where we have seen growth has been in mixology- by that I mean creative alcoholic and non alcoholic cocktails. And of course the bourgeoning hot drinks arena has enjoyed a great deal of coffee creativity with caramel and nut syrups- to name just few. We pride ourselves on our wide range of flavours and have reformulated to natural across some of our range which has involved considerable investment.
Where is the growth in geographic terms?
There has been considerable growth in the dairy sector, particularly in the USA. Starbuck created the mood in coffee in the USA and is still innovating with products such as iced raspberry tea and this service sector is our core target market.
With our Sirops Gourmet we already do well in France providing for both HoReCa and private label. When it comes to exports, Korea is one of our biggest costumers, followed by Australia, Brazil, Russia and India. We can see substantial growth in mixology in south Asia- especially China and Taiwan as these trends migrate.
Where is the product manufactured?
We have two plants in the Alps for producing our syrups and also an alcohol distillery where we produce genepy and vermouth. We have expanded considerably from our original products of grenadine and mint and now produce a range of some 90 flavours. These give up to 125 servings per bottle based on an 8oz serving.
What are you best sellers?
The traditional markets of Italy and France are very conservative and here hazelnut, vanilla and caramel are most popular.
What have you been working on recently?
We have been working hard to describe and replicate our “Field of Odours”. 1883 de Philibert Routin is the perfect example of this expertise with the constant research for the creation of unique and faithful flavours. Our approach relies in our sensorial analysis of aromas with a focus on gourmet delivery and our Alpine roots.”
(Published in Beverage Innovation, December 2012, Issue 101, page 29)