National Honey Board Highlights Benefits of Baking with Honey


Firestone, Colo. – The National Honey Board has made the baking industry's perception and knowledge of honey a top priority for 2010. The Board has encouraged bakers to use honey in their baked goods as an alternative to other sweeteners.

According to a 2009 research study, consumers are willing to pay a 10 percent premium for foods baked with honey. This trend toward all-natural products gives bakers' products added value and an outlet to try honey in baking applications. "Honey used in baked goods has so many benefits," said Bruce Wolk, Director of Marketing for the National Honey Board. "It can be used as a sweetener, enhance the color of breads or bagels, and extend the shelf-life of many baked foods without having to add chemical preservatives."

In addition, honey used in baking applications may improve the functionality of a product, as honey is a natural binder and thickener.

The National Honey Board's baking-specific Web site,, highlights recipes and substitution formulas, as well as profiles of bakers who use honey to enhance their products.

To further reach out to the baking, snack food, candy and beverage industries, the National Honey Board will attend trade shows, including SNAXPO and IBIE (International Baking Industry Exposition). These appearances will reinforce the Board's message that baking with honey has benefits that bakers and other industry professionals should take into consideration when creating their products.

The National Honey Board conducts research, advertising and promotion programs to help maintain and expand domestic and foreign markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey. The National Honey Board is an equal opportunity provider and employer.

Name: Emily Jack, Marketing Assistant

Phone: (303) 776-2337

Email: [email protected]