bake - January 2013 - 21

ingredients
Honey: Local & Clean
Honey is the ideal ingredient to capitalize on two baking
industry trends sure to set headlines in 2013: clean label
products and locally sourced ingredients. Both of these trends
already have made an impact on the retail and instore baking
segments in 2012, and their importance to a growing segment
of consumers is set to increase in 2013.
The importance of clean label products has caused bakeries
small and large to rethink every ingredient that goes into their
products. This holds especially true for the sweeteners bakers
use. Sweeteners have come under intense scrutiny from
consumers, the medical community and the media.
To ensure a product’s main sweetening component is not a
consumer turn-off , bakers can use honey, an ingredient that is
all-natural and familiar to consumers. Plus, honey can replace
other sweeteners in almost any yeast-raised or chemically
leavened products. As a sweetener, honey imparts exceptional
fl avors in all bakery foods, from cookies and crackers
to breads and rolls to bars and cereals. More importantly, it
sweetens bakery foods naturally, and gives bakers a “clean
label” alternative to other sweeteners.
The National Honey Board recently conducted a consumer
survey to measure honey’s perception as an all-natural sweetener.
Interview participants were read a list of sweeteners they
might fi nd in foods at the grocery store and asked to indicate
whether they feel it is a natural sweetener. A full 96% of participants
felt that honey is a natural sweetener. Full results include:
• Honey – 96%
• Granulated sugar – 74%
• Molasses – 73%
• Cane juice – 61%
• Corn syrup – 49%
• Fruit juice concentrate – 49%
• Agave nectar – 23%
• High fructose corn syrup – 23%
• Non-calorie sweeteners – 15%
Locally sourced
In addition to clean label products, bakers also can benefi t
from consumer cravings for locally sourced ingredients by
sourcing honey from a supplier in their area. Buying locallysourced
honey allows bakers to promote a natural sweetener
Chicago-based Eli’s Cheesecake Company lauched
a new holiday dessert—the Wildfl ower Honey Cheesecake.
that not only contributes great fl avor, but also contributes to
the local economy and minimizes the carbon footprint of a
bakery food.
Using locally-sourced honey also allows bakers to be creative
in their product off erings. There are more than 300 diff erent
types of honey in the United States, each with a unique fl avor
and color profi le infl uenced by the types of blossoms the bees
visit when searching for nectar. Many varieties can be found in
most geographic locations, and bakers can use diff erent varieties
of honey, with diff erent tastes, to expand product lines.
Here are some popular honey varieties that may be locally
sourced in your area. For more information on sourcing local
honey, visit www.honeylocator.com.
Alfalfa: This white or extra light amber honey has a mild fl avor
and can be found in most states west of the Mississippi River,
as well as Wisconsin, Illinois, Indiana, Michigan, New York,
Pennsylvania and Vermont.
Avocado: Bakeries in Florida and California can locally source
this dark amber honey with a rich fl avor that is perfect for
sweet goods and desserts.
Buckwheat: This dark, fl avorful honey is perfect for many
bakery foods, such as whole grain breads. Buckwheat honey
can be sourced locally in California, North Dakota, Montana,
Minnesota, Iowa, Illinois, Indiana, Ohio and Virginia.
Clover: One of the most popular varieties, clover honey can
be locally sourced from almost every state.
Orange Blossom: With an aroma of orange blossoms, this is a
favorite honey variety for many bakers, especially in California,
Arizona, Texas and Florida, where it can be sourced locally.
CATHERINE BARRY, DIRECTOR OF MARKETING FOR THE
NATIONAL HONEY BOARD
bakemag.com | JAN 2013 > 21
http://www.honeylocator.com http://www.bakemag.com
bake - January 2013

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