When creating food products that delight the senses, achieving the perfect balance of flavour, texture, and aroma is essential. The food industry constantly seeks ingredients that not only deliver quality but also streamline production processes and open the door to innovation in new recipes. Among these, concentrates and syrups hold a prominent place, transforming raw materials into memorable gastronomic experiences.
At Cosmos Aromática, as manufacturers of flavourings, emulsifiers, concentrates and syrups for the food industry, we take an in-depth look at what concentrates and syrups are, their differences, uses, varieties, and benefits. Let’s get started!
What are concentrates and syrups?
On the one hand, concentrates are preparations obtained by reducing the water content of raw materials such as fruits, vegetables or spices, resulting in a denser form with intensified flavour, aroma or colour. The concentration process can be carried out through vacuum evaporation, pressure, or even enzymatic methods, depending on the base ingredient and the intended application. By lowering the moisture content, the shelf life of the product is extended and its integration into various formulations is simplified without altering the overall texture of the final food product.
On the other hand, syrups are viscous solutions composed mainly of sugars (such as glucose, fructose, maltose or blends thereof), into which flavourings, colourings or natural extracts can be incorporated. Their thick consistency provides not only sensory qualities but also functional properties: they act as sweeteners, stabilisers and bulking agents. This makes them essential in the production of beverages, confectionery, ice cream and desserts.
Although they are often used together in certain applications, the fundamental difference between the two lies in their composition and primary function. Concentrates are focused on delivering a high intensity of flavour or colour, while syrups also contribute sweetness, viscosity and stability within a formulation.
Are syrup and concentrate the same thing?
Although the term “syrup” is often used colloquially to refer to sweet liquid products, in technical language it is not considered equivalent to a concentrate.
A syrup is a mixture of water and sugar at a specific concentration, which may or may not include flavourings. It is a type of syrup solution—typically more fluid in texture—used in beverages, medicinal syrups, toppings or glazes. Its primary function is to sweeten, add body or serve as a carrier for other ingredients.
In contrast, a concentrate is derived from a raw material whose essence has been extracted and reduced. In other words, while syrup is a blend made from sugar and liquids, a concentrate is a direct extraction from fruit, vegetable or spice, not necessarily containing added sugars. This distinction affects how they are used: concentrates offer greater versatility for low-sugar products or formulations aiming for a more natural profile.
What types of syrups are there?
In the food industry, syrups have diversified to meet a wide range of functional, nutritional and flavour requirements. Below, we describe some of the most commonly used:
Corn syrup
Widely used in carbonated drinks, baked goods and processed products. High-fructose corn syrup (HFCS) has a strong sweetening power and integrates easily into industrial processes due to its high solubility. Its use has become widespread because of its low cost and consistent performance in mass production.
Maple syrup
Extracted from the maple tree, especially in regions such as Canada and the United States. Its smooth and rich flavour makes it ideal for gourmet products, fine patisserie and as a distinctive ingredient in artisanal preparations.
Agave syrup
Highly valued in health-conscious product lines for its low glycaemic index and natural sweetening ability. Agave syrup is commonly used in functional beverages, organic yoghurts, vegan baking, and formulations aimed at consumers particularly attentive to nutritional profiles.
Rice syrup
An option frequently found in formulations for allergy sufferers, vegans, and gluten-free products. It has a mild sweetness and a light texture. It is often used as an alternative to honey or sugar in organic or bio products.
Fruit syrup
Includes classic flavours such as strawberry, apple, raspberry, or passion fruit. These are used in sweet sauces, toppings, smoothies, drinkable yoghurts, and cocktails. Their great versatility allows the integration of colour, aroma, and sweetness in a single ingredient.
Date syrup
This natural syrup retains much of the fruit’s nutritional profile: fibre, potassium, antioxidants. It is appreciated by consumers seeking more natural and healthy options. It is incorporated into energy bars, functional products, and sugar-free baking.
Caramel and chocolate syrup
Two classics with multiple applications: ice creams, toppings, milkshakes, coffees, and cakes. They provide sweetness and a complete sensory experience combining aroma, colour, and creamy texture.
Golden syrup
With a more liquid texture than molasses, it is produced from sugar cane and used in confectionery, traditional English cakes, and artisanal baked goods. Its light amber colour and mild flavour allow it to be incorporated into delicate recipes without overpowering other flavours.
Other specialist syrups
Coconut, vanilla, mint, cinnamon, hazelnut, or even custom blends are part of the flavour portfolio developed by Cosmos Aromática according to market trends and client needs. There are also neutral syrups designed for clear drinks or cocktails that preserve the final product’s transparency without colour interference.
What flavours are available in concentrates?
The market demands a wide variety of flavour profiles, and concentrates provide a flexible response to this diversity.
Fruits
Concentrates of orange, lemon, strawberry, pineapple, mango, peach, grape, apple, or passion fruit are among the most popular in juices, soft drinks, jellies, sweets, and desserts. These ingredients concentrate the volatile compounds responsible for the characteristic aroma and flavour of each fruit.
Vegetables
Tomato concentrate, for example, is essential in the production of sauces, ready meals, dehydrated broths, and vegetable juices. Concentrates of carrot, beetroot, onion, or spinach also stand out in products aimed at functional nutrition or baby food.
Spices and herbs
Vanilla, mint, ginger, cinnamon, coffee, cocoa, or liquorice, in liquid concentrate form, allow for precise dosing without altering the final product’s texture. They are highly valued in the development of alcoholic beverages, infusions, chocolates, and artisan confectionery.
Savory and umami flavours
Cheese, ham, chicken, meat, caramelised onion, sun-dried tomato, or mushroom concentrates are incorporated into snacks, dehydrated soups, empanada fillings, and frozen foods. They are perfect for maintaining consistent flavour profiles without the need for perishable ingredients.
Other popular flavours
Coconut, honey, toffee, salted caramel, hazelnut, or white chocolate adapt to current consumer preferences, especially in modern patisserie, industrial baking, or premium desserts.
Applications in the food industry
Concentrates and syrups play a central role in various segments of the food sector, as their use responds not only to flavour needs but also to technical and operational aspects.
Beverages
Both alcoholic and non-alcoholic: soft drinks, iced teas, flavoured waters, cocktails, energy shakes, or isotonic drinks. Concentrates help maintain flavour standardisation in large volumes, while syrups contribute body and stability.
Bakery and ice cream
From glazes to doughs, syrups provide sweetness and shine, while concentrates add intense aromatic notes. Their use extends the shelf life of the final product and facilitates large-scale production processes.
Dairy and fermented products
Yoghurts, dairy desserts, kefir, shakes. Fruit or coffee concentrates are used to flavour, while syrups improve viscosity and texture without the need for additional thickeners.
Prepared foods and savoury snacks
In croquettes, empanadas, instant soups, dehydrated broths, and sauces, savoury concentrates help reproduce complex, natural flavours. Moreover, their liquid or pasty form contributes to homogeneous mixing and reduces the number of ingredients per batch.
Custom concentrates and syrups
Are you thinking about how to captivate taste buds with your products? Concentrates and syrups are your indispensable allies. Their ability to provide flavour, texture, stability, and ease of use makes them essential ingredients.
To assist you in formulating them, at Cosmos Aromática we have decades of experience in the food sector. We design and create customised solutions to enhance the quality and performance of your products. With a comprehensive range of flavours, emulsifiers, concentrates, and syrups, we help you transform every formula into a distinctive value proposition.
Contact us to discover our offering and tell us about your business needs. We will be delighted to help you develop personalised solutions tailored to your objectives.