[Exhibition Report] Adding Value to Desserts with MONIN: Proposing Diverse Flavored Parfaits at FABEX Tokyo 2026
Nichifutsu Boeki K.K. proposed new ways to use the non-alcoholic syrup brand "MONIN" for desserts at FABEX Tokyo 2026. Through tastings of flavored creams and parfaits, they introduced MONIN's new possibilities in sweets, which were well-received.
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- 📰 Published: April 22, 2026 at 19:00
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Nichifutsu Boeki K.K. (Headquarters: Chiyoda-ku, Tokyo / Representative Director: Guillaume Carrou), which imports and sells the French-born non-alcoholic syrup brand "MONIN," exhibited at FABEX Tokyo 2026 Dessert, Sweets & Drink Exhibition held from April 15 to April 17, 2026.
As a new way to utilize MONIN syrup, we proposed its use as flavored cream and topping through parfait-style desserts. This press release introduces the exhibition and the well-received arrangement methods.
Nichifutsu Boeki K.K. Booth
Exhibition Purpose and Overview
MONIN syrup is strongly associated with drinks such as cocktails and flavored coffees. Leveraging its industry-leading flavor lineup and highly concentrated taste, it also brings new possibilities to sweets making. It enhances flavors and colors that cannot be fully supplemented by fresh fruits alone, adding unique flavors like "cheesecake" and "crème brûlée." Through this exhibition, we conveyed that MONIN can be utilized as an ingredient to expand the expressive range of sweets.
[Exhibition Name] FABEX Tokyo 2026 Dessert, Sweets & Drink Exhibition
[Date] April 15 (Wed) - 17 (Fri), 2026, 10:00-17:00
[Venue] Tokyo Big Sight, East Hall 3
[Exhibition Contents]
・MONIN Parfait: Mini parfaits were offered for tasting, combining MONIN-flavored whipped cream, fruit mixes (puree-type syrup), and chocolate sauce with "French Desserts" glasses directly imported and sold from France by Nichifutsu Boeki K.K.
・Frappe: Introduced chocolate frappe using "MONIN Frappe Base," which smooths frozen drinks. This single product achieves improved texture and flavoring.
・Flower Blossom Tea: The new product "Flower Blossom Syrup" for this spring was served with black tea. This flavor, blending rose and white peach, offers both floral elegance and fruitiness, making it widely usable from early spring to early summer.
Parfait topped with MONIN MONIN Chocolate Frappe Base Flower Blossom Tea
Three Ways to Use MONIN for Desserts
Flavored Cream
By adding MONIN, approximately 10% of the total volume of cream such as fresh cream or custard, you can impart color, flavor, and sweetness all at once. The syrup's moderate viscosity ensures even mixing.
Cake Syrup
By adding half the amount of water to the syrup and soaking sponges or baked goods, it prevents the dough from drying out and adds flavor. Applying it after baking can easily expand the range of flavors.
Whipped with Frappe Base
Whipping fresh cream with "MONIN Frappe Base," which prevents separation of frozen drinks and maintains a smooth texture, results in a fluffy mousse-like whip. Adding about 10% to fresh cream helps the foam resist collapsing and adds flavor.
Product Information
・Syrups (700ml): A total of 94 unique flavors, including fruit, nut, and dolce flavors.
・Fruit Mixes (500ml/1L): A total of 18 types of puree-type syrups containing over 50% fruit ingredients.
・Gourmet Sauces (500ml/1.89L): A total of 3 types: dark chocolate, white chocolate, and caramel.
・Frappe Bases (1kg): A total of 5 types of powder products for smoothing frozen drinks.
Company Information
【MONIN】
Founded in Bourges, France in 1912, MONIN is an international brand of non-alcoholic syrups loved by cafes, restaurants, bars, hotels, and bakeries in over 150 countries.
Currently, it has bases in the United States, United Arab Emirates, United Kingdom, Malaysia, China, India, Brazil, Germany, and Vietnam, in addition to its French headquarters. Inspired by diverse cultures and human experiences, it constantly creates new value. In recent years, it has been actively engaged in product development and improvement to adapt to changing times, such as increasing health consciousness, demand for clean labels, and interest in sustainability. It strives to increase the use of naturally derived extracts such as fruits and flowers for more natural flavors and colors, and offers proposals that align with new lifestyles, such as developing sugar-free series with reduced sugar and calories.
【Nichifutsu Boeki K.K.】
Location: Kasumigaseki Place, 3-6-7 Kasumigaseki, Chiyoda-ku, Tokyo 100-0013
Representative: Representative Director Guillaume Carrou
Established: May 31, 1954
Business: Import and sale of food, food ingredients, and beverages.
U
As a new way to utilize MONIN syrup, we proposed its use as flavored cream and topping through parfait-style desserts. This press release introduces the exhibition and the well-received arrangement methods.
Nichifutsu Boeki K.K. Booth
Exhibition Purpose and Overview
MONIN syrup is strongly associated with drinks such as cocktails and flavored coffees. Leveraging its industry-leading flavor lineup and highly concentrated taste, it also brings new possibilities to sweets making. It enhances flavors and colors that cannot be fully supplemented by fresh fruits alone, adding unique flavors like "cheesecake" and "crème brûlée." Through this exhibition, we conveyed that MONIN can be utilized as an ingredient to expand the expressive range of sweets.
[Exhibition Name] FABEX Tokyo 2026 Dessert, Sweets & Drink Exhibition
[Date] April 15 (Wed) - 17 (Fri), 2026, 10:00-17:00
[Venue] Tokyo Big Sight, East Hall 3
[Exhibition Contents]
・MONIN Parfait: Mini parfaits were offered for tasting, combining MONIN-flavored whipped cream, fruit mixes (puree-type syrup), and chocolate sauce with "French Desserts" glasses directly imported and sold from France by Nichifutsu Boeki K.K.
・Frappe: Introduced chocolate frappe using "MONIN Frappe Base," which smooths frozen drinks. This single product achieves improved texture and flavoring.
・Flower Blossom Tea: The new product "Flower Blossom Syrup" for this spring was served with black tea. This flavor, blending rose and white peach, offers both floral elegance and fruitiness, making it widely usable from early spring to early summer.
Parfait topped with MONIN MONIN Chocolate Frappe Base Flower Blossom Tea
Three Ways to Use MONIN for Desserts
Flavored Cream
By adding MONIN, approximately 10% of the total volume of cream such as fresh cream or custard, you can impart color, flavor, and sweetness all at once. The syrup's moderate viscosity ensures even mixing.
Cake Syrup
By adding half the amount of water to the syrup and soaking sponges or baked goods, it prevents the dough from drying out and adds flavor. Applying it after baking can easily expand the range of flavors.
Whipped with Frappe Base
Whipping fresh cream with "MONIN Frappe Base," which prevents separation of frozen drinks and maintains a smooth texture, results in a fluffy mousse-like whip. Adding about 10% to fresh cream helps the foam resist collapsing and adds flavor.
Product Information
・Syrups (700ml): A total of 94 unique flavors, including fruit, nut, and dolce flavors.
・Fruit Mixes (500ml/1L): A total of 18 types of puree-type syrups containing over 50% fruit ingredients.
・Gourmet Sauces (500ml/1.89L): A total of 3 types: dark chocolate, white chocolate, and caramel.
・Frappe Bases (1kg): A total of 5 types of powder products for smoothing frozen drinks.
Company Information
【MONIN】
Founded in Bourges, France in 1912, MONIN is an international brand of non-alcoholic syrups loved by cafes, restaurants, bars, hotels, and bakeries in over 150 countries.
Currently, it has bases in the United States, United Arab Emirates, United Kingdom, Malaysia, China, India, Brazil, Germany, and Vietnam, in addition to its French headquarters. Inspired by diverse cultures and human experiences, it constantly creates new value. In recent years, it has been actively engaged in product development and improvement to adapt to changing times, such as increasing health consciousness, demand for clean labels, and interest in sustainability. It strives to increase the use of naturally derived extracts such as fruits and flowers for more natural flavors and colors, and offers proposals that align with new lifestyles, such as developing sugar-free series with reduced sugar and calories.
【Nichifutsu Boeki K.K.】
Location: Kasumigaseki Place, 3-6-7 Kasumigaseki, Chiyoda-ku, Tokyo 100-0013
Representative: Representative Director Guillaume Carrou
Established: May 31, 1954
Business: Import and sale of food, food ingredients, and beverages.
U