Cafés and café chains
Cafés
Fruit preparations that a café dairy drink can sample now, and café syrups, coulis and ube paste that are in development.
The problem
A café counter needs fruit that works in a drink or a topping, and the Indian-fruit syrups people ask about are not the same ingredient as a dairy preparation.
The approach
Sample a core fruit preparation where the drink is dairy-based. Request a pilot sample for café syrups, coulis and ube paste.
Available formats
Fruit preparation
Core fruits for a café drink that uses a dairy preparation.
Syrups and coulis
Mango, lychee, jamun and kokum. In development — request a pilot sample.
Ube paste
Purple yam paste for cafés. In development — request a pilot sample.
Cafés can sample the core fruit preparations where a drink or a dairy component needs strawberry, pineapple, peach, raspberry, orange, lemon or lime.
What a café counter needs from fruit
A café is not a factory. The person making the drink changes every shift, the counter is hot and busy, and the same pack may be open for days. Fruit for a café has to be:
- Easy to portion, by pump, scoop or squeeze bottle, so every cup tastes the same.
- Forgiving, so a slightly different build order does not ruin the drink.
- Stable once opened, within the period on its specification.
- Recognisable, so a strawberry shake tastes of strawberry, not just pink and sweet.
Matching the format to the drink
| Drink or dessert | Format | Available now? |
|---|---|---|
| Fruit milkshakes, smoothies, frappés | Fruit preparation | Yes, core fruits |
| Yoghurt parfaits and bowls | Fruit preparation | Yes, core fruits |
| Iced teas, sodas, lemonades, mocktails | Syrup | In development: mango, lychee, jamun, kokum |
| Coulis on cheesecake or panna cotta | Coulis | In development |
| Ube lattes and desserts | Ube paste | In development |
| Sorbet floats and slushes | Sorbet base | Yes, core fruits |
Curdling: the build order matters
Citrus, pineapple and berry preparations are acidic. Pour them straight into cold milk the wrong way and the milk can curdle. Most cafés avoid this by blending fruit with ice cream or yoghurt first, keeping everything cold, and adding milk last while blending. Write the build order on the recipe card and train every shift on it. Pineapple deserves a special mention: fresh pineapple contains an enzyme that breaks down milk proteins, which is one reason cafés prefer a heat-treated preparation over fresh fruit in shakes.
Stock, hygiene and rotation
- Date every opened pack or bottle and use it within the period on its specification.
- Rotate first in, first out. Do not top up an old bottle with a new one.
- Clean pump nozzles and squeeze-bottle tips daily. Sticky residue attracts insects and mould.
- Keep opened dairy-type preparations chilled.
FSSAI notes for cafés
- Calorie display. Under the FSSAI labelling and display regulations, food service businesses with a central licence or with outlets at ten or more locations must show calorie values for menu items. A chain that adds a new fruit drink needs to update the menu.
- Allergens. Milk, nuts and other allergens in a drink should be clear to customers.
- Licensing. Every café needs FSSAI registration or a licence, depending on its size. See the licensing regulations.
- Claims. Avoid health language for fruit drinks, especially for jamun and kokum. Claims are controlled by the advertising and claims regulations.
Menu ideas
Our Indian fruit combos guide covers pairings such as guava with chilli, litchi with rose, and kokum with cumin and ginger. Our winter fruit guide helps plan seasonal specials.
In development
Café fruit syrups and coulis (mango, lychee, jamun, kokum), ube paste, and fruit bases aimed at flavoured milk and lassi are pilot work. Each item is badged on the product range. They are not in the sample-ready core.
Say whether you need a preparation you can sample now, or a pilot of a syrup, coulis or paste.
Frequently asked questions
Why does my strawberry shake curdle?
Usually the build order. Blend the fruit with ice cream or yoghurt first and add milk last, keeping everything cold.
Can I use the same preparation in shakes and parfaits?
Often, yes. Tell us both uses so the sample suits them.
Are the café syrups available now?
Mango, lychee, jamun and kokum syrups are in development. Ask for a pilot sample.
Do I need to show calories on my menu?
If your business has a central licence or outlets at ten or more locations, yes. Check the labelling and display regulations.