When honey is used across a menu, consistency matters. A change in flavor, color, moisture, or overall quality can affect everything from a signature cocktail to a glaze, dressing, or dessert. Chefs and foodservice professionals may never see most of the testing that happens before honey reaches their kitchens, but those quality checks can help… Read more »
A small change in honey color may not seem significant until it changes the appearance of a finished product. For food manufacturers, color is more than a visual characteristic. It can be part of an ingredient specification that helps maintain consistency across production runs. Because honey naturally varies, manufacturers need to understand what drives those… Read more »