Baking & Snack - November 2004 - 45

INGREDIENT TECHNOLOGY

сод The plant source of honey affects its color, acidity and fructose-toglucose ratio, which influences its functional properties.
NATIONAL HONEY BOARD

thing to remember is that honey is a crop," said
Bruce Wolk, NHB director of marketing. "The
supply fluctuates with weather conditions."
More than 300 honey varieties are produced
in the United States. Currently, annual US
consumption is close to 400 million lb.
According to Mr. Wolk, about 45% of
that is produced in this country.
HONEY FOR HEALTH. With the increase in consumer demand for healthy,
natural foods, honey is being used in a
variety of products from whole-grain
breads to energy bars to reduced-fat
corn chips to organic crackers. "In products where whole grains are being used,
there is an impression that these products
are wholesome and healthy. Bakers appear
to be capitalizing on honey's unique ability
to further improve that impression as a wholesome, nutritive sweetener," said Mr. Ropa. Honey
also gives products a healthy look. For example,
when added to whole-grain breads, it provides browning that evokes the look and taste of artisan breads that
are perceived as being more natural and nutritious.
One supplier of organic ingredients said its customers
mold and slow bacteria growth in bakery foods.
NHB studies also show processing benefits of includ- are using honey for sweetness, cohesion and because it
ing liquid honey in extruded dry cereals and snack chips. allows for a cleaner label, which is of high importance to
In frozen dough, honey has been shown to improve organic- and natural-product manufacturers.
Breads and sweet goods aren't the only segments to
dough strength, increase resistance to extension and
benefit from honey. According to NHB, a growing numreduce staling.
Formulation. "Although there are many functional ber of manufacturers are using honey as a key ingredient
benefits of honey, a few changes need to be made when in reduced-fat, fat-free and oil-free savory snacks. During
incorporating honey into a bakery formula," Mr. Ropa said. a NHB new product showcase last month, honey-flavored
extruded corn chips were featured.
"The primary concern is moisture level and sweetness.
Honey not only provided
Because honey is 18% water, bakers must take care
a pleasing flavor to the
to reduce the moisture level of other ingredients
For bakeries lookchips, but also yielded a
by about one-fifth," he advised. "On a sweetening
ing for a natural alternative to
low-fat chip. Mr. Wolk
basis, honey is approximately 25% sweeter than
honey, one supplier said it produces
said that substituting
sugar or sucrose because of its fructose content
organic and conventional tapioca
honey for oil dur(about 38.5 g fructose per 1,000 g honey)." To
syrups with a honey extract flavor. This
ing the extrusion
view NHB's full conversion chart for replacproduct, according to the company, provides
process presented a
ing sweeteners with honey, visit www.nhb.org/
a consistent flavor profile and consistent
positive outcome
download/factsht/conversion_chart.pdf.
pricing with honey because it is enzybecause of its
Supply. Honey supplies have fluctumatically produced from starch and has the
viscosity.
ated over the past few years because
same levels of humectancy and sweetness as honey.
According to
of a decline in imported honey, which
"We've been working on this to offer bakeries an
one supplier, a
caused prices to increase. However,
option when supply is tight or pricing spikes," the
main honey
NHB said the current supply is in
supplier said. He also said the product is ideal for use in
market is
good shape and the cost appears
products for infants to eliminate the risk of infant botchulism
energy bar
to be down. "The most important
yet maintain a honey flavor, humectancy and clean label.

side the Hive
O ut

48 / BAKING & SNACK / November 2004


http://www.nhb.org/

Baking & Snack - November 2004

Table of Contents for the Digital Edition of Baking & Snack - November 2004

Contents
Baking & Snack - November 2004 - 1
Baking & Snack - November 2004 - 2
Baking & Snack - November 2004 - 3
Baking & Snack - November 2004 - Contents
Baking & Snack - November 2004 - 5
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