Honey - Articles - Page 3 | Snack Food & Wholesale Bakery

One-on-One: Jason Jones, president of Heavenly Organics

Through sustainably-sourced honey, Iowa-based Heavenly Organics helps build economic opportunity for conflict-stricken communities in India.

Alyse Thompson

January 10, 2018

Heavenly Organics may have a celestial name and sweet products, but it’s the company’s mission that’s truly divine.

Bakeries celebrate National Honey Month

September 8, 2017

The National Honey Board is celebrating National Honey Month in September with the help of some of the best bakeries in the United States.

The Lovely Candy Co. launches honey gummy bears

Four-year-old company produces gluten-free, non-GMO sweets.

Alyse Thompson

May 10, 2017

The Lovely Candy Co. has expanded its range of premium confections by adding gummy bears made with honey.

Honey Fruit Bar

April 5, 2017

The Honey Fruit Bar uses a combination of raisin paste, honey, rolled oats and cookie flour to deliver a great tasting meal replacer with a health halo.

Nature's Bakery snack bars

March 1, 2017

Nature’s Bakery, the on-the-go snack brand based in Reno, NV, introduced their new line of Certified Organic Honey & Oat snack bars, as well as Certified Organic Brownie snack bars.

Manuka Honey Chocolates selection box

Pacific Resources International, Carpinteria, Calif.

Alyse Thompson

February 17, 2017

Manuka Honey Chocolates are made by wrapping rich dark chocolate aroudn the finest New Zealand Manuka Honey and adding a touch of mint or ginger.

What’s the ingredient buzz for new products? Honey

FONA International report finds increased interest in use of natural sweetener.

Bernie Pacyniak

January 18, 2017

According to a recent flavor report from Geneva, Ill.-based FONA International, the use of honey as a sweetener is on the rise. Last year, 10 311 products were rolled out globally using honey.

The buzz about honey

National Honey Board illustrates use of sweetener for food and beverage editors during Chicago summit.

Alyse Thompson

October 5, 2016

It’s one thing to see honey on supermarket shelves or in favorite snacks and confections, but to taste it fresh from the hive is quite another. I did just that during last month’s Honey Editors Summit, hosted in Chicago by the National Honey Board. The group, which supports honey education and research, took a half-dozen editors around the city to illustrate how honey is used.