Students serve up an $8,000 dairy dessert with honey

American Dairy Science Association - NDC Networking Reception and New Product Competition

Winners of the fifth annual Dairy Prodcuts Competition sponsored by the National Dairy Council.  Image from Dairy Foods.

North Carolina State University takes the cake at this year’s Dairy Products Competition.

A team of students from North Carolina State University put a spin on a traditional Italian dessert made with honey to win first place and a cash prize of $8,000 at the fifth annual Dairy Products Competition.

Hosted by the National Dairy Council, this year’s competition theme was Innovative Products for Physical or Mental Health. Teams were challenged to come up with a dessert that had at least 51% of the ingredients in the finished product be dairy-based. The winner formula: panikotta.

Panikotta is a Greek spin on the Italian classic, panna cotta. The dairy dessert is high in protein with a honey vanilla base and is made with honey and ultra-filtered whole milk combined with 2% Greek yogurt and cultured nonfat dry milk.

Congratulations to North Carolina State University and all other students who participated.

 

Did you like this? Share it:
Posted in Marketing Honey in Dairy Products | Comments Off on Students serve up an $8,000 dairy dessert with honey

The shocking fact about honey’s shelf life

honey-shelf-life

Product developers commonly ask, “What is the shelf life of honey?” Most find themselves in shock to find out there isn’t one.

That is right, if kept under the right conditions honey will not spoil.

Archeologists have discovered preserved honey while digging in Egypt, and to their surprise, the honey was still edible. Although we do not suggest leaving it on the shelf for that long, it does prove that honey has the capability to outlast our own lives.

Honey’s moisture content (about 17%), low pH and antibacterial properties make it one of the only ingredients that will most likely not spoil. It is, however, still important to store honey properly to maintain its integrity.

Honey should be kept in a sealed container at room temperature, between 64-75°F and out of direct sunlight. If honey is kept in cooler temperatures, between 35-60°F, it is known to hasten honey’s natural crystallization process. But that is not an end for honey.

If honey crystalizes, it can be saved by heating. Honey can be placed in hot water and slightly shaken to reduce or remove crystallization. Different varietals of honey may take longer than others to crystalize, and some actually have a low tendency to crystalize at all. Either way, it can be saved!

The next time you purchase honey, there is no need to fear. With proper care, your honey is here to stay.

Did you like this? Share it:
Posted in Honey Technical Information, Marketing Honey in Dairy Products | Comments Off on The shocking fact about honey’s shelf life

Camp Friendly’s S’mores — Friendly’s — Springfield, Mass.

Friendlys

Served in restaurant or available in the freezer aisle, Camp Friendly’s S’mores is the perfect ice cream flavor for this summer.

Toasted marshmallow flavored ice cream with dark chocolate flavored flakes and a graham cracker swirl topped with honey is the s’more you have been looking for in an ice cream.

Friendly’s is a restaurant chain with 380 restaurants on the East Coast. Friendly’s has more than 10,000 employees and 22 ice cream flavors.

Did you like this? Share it:
Posted in Dairy Products with Honey | Comments Off on Camp Friendly’s S’mores — Friendly’s — Springfield, Mass.