Honey in Commercial Products
Food and Beverage Formulations
This section includes formulations for using honey in commercial products, including food and beverage formulation.
Below, find several sheets with food formulations using honey, developed for use by food manufacturers.
Honey is used successfully in many brewing operations. Below, find several fact sheets detailing the use of honey in brewing of mead, beer, and cider.
Hard Honey Cider
Hard cider, the American term for the alcoholic beverage, is a light-tasting, slightly sweet drink with approximately the same alcohol content as beer. Hard cider is typically made from a blend of juices from bittersweet and culinary apples.
Honey-Ginger Spice Beer, Honey-Chamomile Ale, Honey-Nut Brown Ale, Buckwheat-Honey Oatmeal Stout, Honey-Sage Pale Ale recipes.
Honey and Homebrewing: A Sweet History
The use of honey in beers has become popular with the rise of micro and homebrews.
Making Mead: The Art and the Science
Making mead is a centuries-old practice that can be enjoyed by the home brewer. As with the preparation of most foods and beverages, the making of a good mead is a blend of science and art.
Honey in Ethnic Flat Breads
Flat breads include a variety of ethnic products such as Mediterranean breads (focaccia), Middle Eastern breads (pita, barbari, zata), Indian breads (naan), and other Asian or European breads.
Honey in Frozen Doughs
Honey is an important ingredient in baking and cereal-based products.
Honey in Heat-Processed and Fresh Salsas
Honey is used widely in many condiments including mustards, barbecue sauces and dressings, yet only occasionally in salsa.
Honey in Beer
From a technical standpoint, virtually any type of honey can be used in the brewing process. The United States produces over 300 types of honey, with the colors ranging from water white to dark amber and the tastes from delectably mild to distinctively bold. Each type of honey contributes something different in terms of end-product color, aroma, rounding effect and flavor.