bakingbuyer - August 2011 - (Page 53)

Honey Sweetens the Deal Honey provides an exceptional natural sweetness and maintains a clean label. by National Honey Board In an industry that is constantly evolving to capitalize on the latest trends, it’s important to note that some ingredients remain just as popular today as they were hundreds of years ago. Honey’s role in the baking industry continues to grow as recent consumer preferences marry perfectly with the benefits honey provides to the baking industry. In fact, honey’s popularity in the industry was recently exhibited in a baking usage survey conducted by the National Honey Board. In the survey, 72% of retail bakers said they use honey in their bakery, the second most popular sweetener behind granulated sugar. So, why are so many bakeries compelled to use honey? Similar to the ingredient’s many functionalities in baking, the answers are varied and impressive: • 55% - Flavor / sweetening • 40% - All natural sweetener • 26% - Customer appeal • 23% - Humectancy / moisture retention • 16% - Extended shelf life / mold inhibition • 7% - Coloring • 7% - Other (dissolves better, locally produced, recipe calls for honey) In addition to the functional uses outlined in the National Honey Board’s research survey, honey also has proven valuable for bakeries seeking to capitalize on the latest consumer trends, such as gluten-free bakery foods. The popularity of gluten-free products continues to grow, and the baking industry is poised to capitalize on this trend as the appeal for these types of products reaches far beyond consumers required to follow a gluten-free diet. According to a 2010 report from Packaged Facts, the U.S. gluten-free foods and beverages market reached an estimated $2.6 billion in retail sales, and the research company predicts that growth will continue throughout the next five years, with the category’s market approaching $6 billion in 2015. This market is rife with opportunities, and honey is becoming a key player in formulating new products. Honey plays two significant roles in AUGUST 11 · BAKING BUYER · 53

Table of Contents for the Digital Edition of bakingbuyer - August 2011

bakingbuyer - August 2011
EDITOR’S NOTE - Consumers Cut Portions
CONTENTS
INDUSTRY NEWS - All Things Baking Educational Program
INDUSTRY NEWS - Caravan Announces Staff Changes
INDUSTRY NEWS - Symrise Offers Tropical Fruit Flavors
INDUSTRY NEWS - Dancing Deer Unveils 100% Whole Grain Line
INDUSTRY NEWS - Allergen Free Spray Addresses Market Need
BREADWINNERS - The Whole Truth About Whole Grains: Installment Two
BREADWINNERS - Food Shoppers Shift Attention to Fiber, Whole Grains
BREADWINNERS - Team USA Profile
DESIGN OF THE TIMES - Cake imatating Life
DESIGN OF THE TIMES - Be a Flavor MAD Scientiast
BAKERY BIZ TIPS - Invest in Retention
FOODSERVICE INNOVATIONS - Lunch is in bag
CONSUMER PURCHASING - Parents Push for Nutrition
Cake Couture
Inventive Hospitality
Honey Sweetens the Deal
EQUIPMENT TECHNOLOGY - Portion Control
FEATURED PRODUCTS
LIQUID ASSETS - tea: The Wonder Drink
SMALL TOWN BAKER - ADIEU FROM CANDO
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN

bakingbuyer - August 2011