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Issue 114 - February 5, 2008 NHB Success Story: Applied Science Product Prototypes Become a Reality with Two New Honey Products on the Market! Honey Drop™ An inventor and entrepreneur, Island Abbey’s John Rowe independently conceived the concept of solid honey in the 1990's. Rowe researched a natural, dried honey product and discovered none existed. Believing such a product would be a convenient form of honey with broad consumer appeal, Rowe began developing production methods. Separately, prompted by growing interest from food manufacturers in dried honey, NHB initiated development of a solid honey concept on behalf of the U.S. honey industry to optimize the utility of the various forms and styles of honey. The board then prospected for food manufacturers willing to move the concept from ideation to the store shelves and connected with Rowe. The rest of the story is honey history! The Honey Drop™ comes in two flavors, pure honey and pure honey and lemon, and is packed for both retail and foodservice sales. The Honey Drop™ has a shelf life of one year and contains no artificial coloring, flavoring or preservatives. For more information, visit www.NoStickyFingers.com.
Balsamic Honey Vinegar The development of this new product began in the summer of 2006 when Honey Ridge Farms’ Leeanne Goetz saw NHB’s information about the honey balsamic vinegar concept. Goetz then embarked on more research and faced marketing challenges. According to Goetz, the payoff was well worth the effort. “The Balsamic Honey Vinegar makes an ideal addition to Honey Ridge Farms’ existing line of gourmet specialty honeys, while providing the consumer with healthier alternatives to what is currently on the market,” Goetz said. For more information about Honey Ridge Farms Balsamic Honey Vinegar, visit www.honeyridgefarms.com. For more information about the NHB Applied Science program and other new honey product prototypes, contact Charlotte Jordan at charlotte@nhb.org NHB Promotes Honey Dishes for Carnival Celebrations NHB distributed the following recipes to editors, featuring popular Hispanic honey carnival dishes in Latin American countries: Plátanos en Tentación (Honey Glazed Plantains), Cocadas (Coconut Sweets), Tostadas de Camarón con Miel y Menta. (Shrimp Tostada with Honey and Mint), Ensalada de Queso y Miel (Cheese and Honey Salad) and Caipirinha, a refreshing drink similar to a Margharita. More information can be found on NHB’s Spanish-language web site at www.mielpura.org. A Sweet Way to Celebrate National Hot Tea Month NHB Hosts “Shop with a Charger” Holiday Shopping Event for Kids Featuring Chargers’ Luis Castillo Fifty kids and 25 San Diego Chargers football players participated in the event, which provided underprivileged children the opportunity to share a honey-themed meal with their favorite football players, followed by a private holiday-gift shopping spree.
NHB’s Jami Yanoski presents San Diego Chargers’ Luis Castillo with a check at the “Shop with The Chargers” event. As part of the event, NHB donated $10,000 to benefit the Polinski Children’s Center and the Child Abuse Prevention Foundation. Castillo said "I want to give special thanks to the National Honey Board, not only for their sponsorship in this occasion but for their support throughout the year. I have worked with them before and I know the Board's commitment to the Hispanic community in the United States.” NHB Web Site Featured Chef: Jeremiah Bacon To learn more, visit http://www.honey.com/foodindustry/culinary/featuredchef.asp National Honey Board to Meet in Denver in February National Honey Report for December
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In January, Island Abbey Foods Ltd. introduced the Honey Drop™, the first 100% pure, solid honey product. The Honey Drop™ is an individual serving of dried honey without any additives or binding agents, making it a neat and convenient sweetener for hot beverages.
Honey Ridge Farms, a honey products manufacturer, introduced Balsamic Honey Vinegar to specialty food buyers at the Fancy Food Show in San Diego, Calif., in January. The sulfite-free, balsamic vinegar is made exclusively from honey in a classical fermentation process, and is based on a product prototype originally developed by NHB. 
NHB recently distributed recipes for honey-based dishes popular during Carnival celebrations held in early February throughout the world. Carnival events are generally held the first week in February, often prior to Lent and Ash Wednesday. Celebrations in Latin America, and also Europe, include honey-based dishes that are enjoyed during carnival festivities, which often include parties and parades.