Sign up for our Newsletter:    

February, 2012

« Older Entries
Snacking with Honey Profile: Journey Bar Tuesday, February 28th, 2012

 

Journey Bars were created on the basis that there weren’t any bars on the market that tasted like real food and less like a candy bar. Marguarette Dau, Co-founder of Journey Bar, agreed to tell us more about these savory bars and how honey plays a role in formulating their flavors.

 How did the idea for these bars originate?

We created Journey Bar because we were tired of the same sweet nutrition bar flavors, like chocolate, peanut butter and fruits, that just had too much sugar.  We wanted to create a nutrition bar product that tasted like and was made of real savory food.  Journey Bars are made with organic whole grains, almonds, herbs, spices, and vegetables.  Consumers will find that they recognize most if not all of the ingredients on our packaging.

What sets Journey bars apart from other bars on the market? 

If you look at what’s on the shelf today, it’s easy to see the same dessert-like flavors repeat themselves across brands.  What sets Journey Bar apart is the fact that our flavors are real meal flavors like Coconut Curry, Hickory Barbecue, Rosemary, Pizza Marinara, and Parmesan Romano.  When have you ever seen a Pizza bar?  Because of our savory flavor profiles, our bars have a lot less sugar compared to many bars on the market.  Because most of the calories from Journey Bars come from whole grains and almonds, instead of sugar, users get lasting energy instead of spikes in energy and a prolonged feeling of fullness.

What role does honey play in these bars?  

We use honey in our coconut curry bar.  If you think of real Thai coconut curry, you find that there is an element of sweetness that is in the curry to offset the heat from the spices.  Because we wanted to give consumers an authentic experience, we added honey to balance the curry spice blend we created.

Why is honey a great ingredient to use in Journey bars?  

We chose honey over other syrups due to its nutritional content.

What is your biggest accomplishment to date with the line?  

I think our biggest accomplishment is getting people to finally realize that there is another bar option for them out there and that it doesn’t have to be sweet or taste like a candy bar.  Savory bars are possible!

Honey is most often thought of as a sweetening agent. How does it compliment the savory flavor components in your bars?

As I mentioned, sometimes people find curry spices to pack a lot of heat and can be overwhelming.  Honey balances the strong flavors of curry and makes the overall bar mild, yet still flavorful.

What are your plans for the future? Will more of your products feature honey?  

We will continue to explore more unique flavors that the nutrition bar category has never seen before.  Our flavors are inspired by cuisines from around the world, so the possibilities are endless!

Do you make snack foods made with honey? Get them listed here by emailing info@bakingwithhoney.com

Did you like this? Share it:
Back to Nature Honey Almond Granola Tuesday, February 28th, 2012

 

Back to nature granola 225x300 Back to Nature Honey Almond GranolaSweetened with honey, fruit and cane juice, Back to Nature Honey Almond Granola is an exceptional treat for snack time or meal time.  The products foundation is clusters of granola mixed with roasted almonds.

Back to Nature has a simple mission: give people truly flavorful, wholesome foods made with simple ingredients.  Back to Nature’s product line features everything from breakfast to dinner items and several of their products use honey as a key ingredient.

Do you make snack foods made with honey? Get them listed here by emailing info@bakingwithhoney.com

Want to see what other products contain honey?

Did you like this? Share it:

 

According to a recent report from Leatherhead Food Research, gluten-free is the fastest growing “suitable for/free from” claim in the United States and Western European markets. This report is one of many that have been published in the last year that highlight the strong potential of gluten-free products in the baking and snack industries.

The gluten-free market is rife with opportunities, and honey is becoming a key player in formulating new products. Honey plays two significant roles in gluten-free products. First, honey provides an exceptional natural sweetness while maintaining a clean label. Second, and just as important, honey significantly contributes to bakery foods’ moisture, making sure they stay soft and maintain a desirable texture. This is paramount in gluten-free bakery foods, as the formulation of these products proves challenging to maintain moisture.

By using liquid honey in gluten-free bakery foods, bakers employ a hygroscopic ingredient that maintains moisture in products longer than other dry sweeteners. Honey also acts as a natural humectant in bakery foods, and most importantly, the ingredient performs these crucial roles all while maintaining a clean label.

Gluten-free bakery foods have come a long way in the last 10 years. The days of dry cookies and bread are over, and gluten-free products now rival the taste of their original, glutinous counterparts. Honey has undoubtedly been an ingredient that has transformed the quality and taste of products in the gluten-free market. As more food manufacturers catch on to the gluten-free trend, the uses and formulas for natural ingredients, such as honey, will grow as well.

INGREDIENTS BAKERS % TOTAL %
Gluten-free mix 100.0 26.7
Xanthan gum 0.94 0.25
Baking powder 3.1 0.83
Sodium bicarbonate 1.8 0.48
Sugar 78.1 20.9
Butter, unsalted 43 11.5
Salt 0.4 0.11
Sour cream 84.2 22.5
Vanilla 1.8 0.49
Honey 8 2.1
Liquid whole eggs 52.7 14.1

Gluten-free Mix

Rice Flour: 2 parts = 846g

Potato Starch: 2/3 parts = 339.6g

Tapioca Flour: 1/3 part = 135g

Mix:

1.Blend dry ingredients for one minute at speed 1, then set aside
2. Beat the sugar and butter for one minute, then scrape and mix for six minutes
3. Add the dry ingredients and mix for one minute
4. Add the sour cream, vanilla and honey and mix for one minute
5. Add the eggs and mix for one minute, then scrape and mix for one minute

Scale:

930 grams into a greased 9×5-inch loaf pan dusted with rice flour

 

Bake:

58 minutes at 350°F
Did you like this? Share it:
« Older Entries