The only
table syrup
that actually tastes like maple
The only
table syrup
that actually tastes like
maple
The only
table syrup
that actually tastes like maple
By decomposing maple water at its molecular level is how Ken Drouin and Karl Couture, two entrepreneurs from Beauce recreated –virtually to perfection– our most wholesome syrup. Backed by the DJF Group, who are maple syrup producers and distributors by trade, they came up with table syrup that lives up to our authentic maple syrup both in terms of taste and its use in the kitchen.
For our group of inventors, one thing was clear: no compromise was to be made on the actual taste of maple.
That’s why Sirup’s innovation lies in an innovative 3-step process.
The innovation
behind Sirup
The innovation
behind Sirup
By decomposing maple water at its molecular level is how Ken Drouin and Karl Couture, two entrepreneurs from Beauce recreated –virtually to perfection– our most wholesome syrup. Backed by the DJF Group, who are maple syrup producers and distributors by trade, they came up with table syrup that lives up to our authentic maple syrup both in terms of taste and its use in the kitchen.
For our group of inventors, one thing was clear: no compromise was to be made on the actual taste of maple.
That’s why Sirup’s innovation lies in an innovative 3-step process.
Formula
Molecular analysis
of maple water.
Molecular analysis
of maple water.
PRODUCTION
Reconstitution using microorganisms in maple water as well as its natural properties.
EVAPORATION
Traditional evaporation of said ‟maple water” in order to obtain syrup.
Quebec innovation from one of Canada’s largest maple producers
Quebec innovation from one of Canada’s largest maple producers
A syrup that is 20% richer in antioxidants than real maple syrup and 0.5% lower in fructose than popular table syrups
A syrup that is 20% richer in antioxidants than real maple syrup and 0.5% lower in fructose than popular table syrups
A lower-cost alternative to traditional syrup
A lower-cost alternative to traditional syrup
First product ever to come from maple water that makes sure to provide quality taste and just as much versatility in the kitchen as authentic maple syrup
First product ever to come from maple water that makes sure to provide quality taste and just as much versatility in the kitchen as authentic maple syrup
Why Sirup?
Why Sirup?
Why Sirup?
Sirup flows year-round at the following retailers
Sirup flows year-round at the following retailers
Sirup flows year-round at the following retailers
Homemade mayo flavoured with maple table syrup
Homemade mayo flavoured with maple table syrup
Homemade mayo flavoured with maple table syrup
Maple-flavoured
fruit parfait
Recipes
Recipes
Recipes
By decomposing maple water at its molecular level is how Ken Drouin and Karl Couture, two entrepreneurs from Beauce recreated –virtually to perfection– our most wholesome syrup. Backed by the DJF Group, who are maple syrup producers and distributors by trade, they came up with table syrup that lives up to our authentic maple syrup both in terms of taste and its use in the kitchen.
For our group of inventors, one thing was clear: no compromise was to be made on the actual taste of maple.
That’s why Sirup’s innovation lies
in an innovative 3-step process.
The innovation
behind Sirup
Formula
Molecular analysis
of maple water.
PRODUCTION
Reconstitution using microorganisms in maple water as well as its natural properties.
EVAPORATION
Traditional evaporation of said ‟maple water” in order to obtain syrup.