Category Archives: Honey Technical Information

Yogurt, Kefir Reach No. 2 In Specialty Food Sales

May 15, 2013

The Specialty Food Association’s annual State of the Specialty Food Industry report is out, and yogurt and kefir (a fermented milk drink) soared to the second spot on the top specialty foods list with $2.27 billion in 2012 sales. Sales … Continue reading →

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Did You Know That Honey Enhances The Production Of Lactic Acid From Bifidobacteria?

May 9, 2013

Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and value-added image. The purpose of this … Continue reading →

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Favorite Three Products for April

April 26, 2013

The spring of 2013 has brought a bevy of new products and trends to the honey product world. Gluten-free products and nuts, even though they represent both ends of the allergy spectrum, are largely in demand with consumers. Three of … Continue reading →

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