The functionality of formulating with honey

Honey is sweet, there is no denying that. There are 117g of carbohydrates per teaspoon of  honey that range from simple to complex, each contributing to honey’s trademark sweetness and  depth. However, honey is more than just carbohydrates.

In fact, honey has a two wide array of  components, including acids, minerals, vitamins, prebiotics and enzymes.

How bees impact the food industry

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Allspice, cucumbers, parsley, peaches, leeks, onions and watermelons. What could these spices, vegetables, fruits and herbs possibly have in common? They all require honey bee pollination.

That’s right, without honey bees our diets would be significantly more boring, especially when it comes to bakery foods.

No more apple or cherry pies, buckwheat flour is off the table, as are holiday spices such as cinnamon and nutmeg. In fact, honey bees are responsible for more than one-third of the foods we eat. That’s 90 different crops.

When a bakery formulates a product with honey, they’re supporting beekeepers and their efforts to keep honey bees healthy. They’re also strengthening the connection between our pollinators and our planet’s entire ecosystem. Honey bees contribute so much to the baking industry beyond naturally creating a diverse and versatile sweetener for an array of products.

Amelia J. Bell

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