Archive for October, 2015

Honey Moon Milk Chocolate Bar, Schmerling’s of Switzerland
Friday, October 16th, 2015

Honey Moon Milk Chocolate Bar, Schmerling's of Switzerland

After more than 50 years of chocolate-making, Schmerling’s have perfected its craft with the Honey Moon Milk Chocolate Bar.

This bar is a nice medium brown color, and finds the perfect balance between milk chocolate and honey.

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Clean Eating Includes Packaged and Processed Foods
Friday, October 16th, 2015

Blue Diamond Almonds

More than 61% of primary grocery shoppers think packaged foods are acceptable when purchasing products that fit a “clean-eating” lifestyle, and 44% said some processing is okay, according to a new study from The NPD Group.

This study surveyed 5,000 consumers to see how clean eating impacted shopping behaviors. More than 80% of clean eaters considered clean eating a lifestyle, and the key focus of clean eaters is finding foods that do not contain chemicals, preservatives, additives or pesticides.

“Clean eating from a product development standpoint may seem discouraging for C.P.G. manufacturers,” said Darren Seifer, food and beverage industry analyst for NPD. “But the good news is packaged goods can still fit the bill with these consumers and attract them to the center of the store.”

These Made With Honey products are packaged goods that still fit the clean eating lifestyle.

Honey Peanut Crispy Clusters, Pure Organic 

With hints of both sweet and salty, this organic, gluten-free snack hits the spot no matter what you’re craving. Not to mention, we love that these clusters are made from a combination of mostly ancient grains and peanuts, with a touch of honey for sweetness.

Honey Roasted Almonds, Blue Diamond

Blue Diamond Honey Roasted Almonds have a sweet, honey flavor and a hint of salt. This snack is full of protein and tastes downright decadent.

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A New Level for Chocolate
Friday, October 16th, 2015

Dominic Fortin

There is a growing trend of high-end restaurants that are taking their in-house desserts to the next level by making exclusive chocolates.

Dominic Fortin is pastry chef based in British Columbia, who recently went to Cacao Barry’s Or Noir laboratory in Meulan, France to create his own signature chocolate blend.

The final result of Fortin’s chocolate was a less-sweet, silky milk chocolate with honey. It contains 51% cocoa solids, which is more than double what traditional milk chocolate contains.

This chocolate will be sold exclusively in Bearfoot Bistro, and should arrive in October. It will be packaged in time to celebrate the Bearfoot Bistro’s 20th anniversary.

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