Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/55305

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Page 89 of 159

PRODUCT ROUNDUP The Bees Knees of Honey BY NICOLE POTENZA DENIS N ot your average supermarket honeys, these raw and minimally processed products—sourced from around the country and the world—get their complex flavors from the local terroir where the bees feed. Here are 10 products to consider: Airborne Honey for Kids: For more than a century, Airborne has been operating apiaries in New Zealand producing flavorful and fra- grant floral honeys, such as Clover, and healthful honeys, such as the intensely flavored manuka that is high in antioxidants and prebiotics. Airborne Honey for Kids is mild in flavor, making it more palatable for little ones. It also sports a unique cap with a cutoff valve to avoid sticky messes or spills; the honey comes out only when the bottle is squeezed. Airborne donates 10 cents from every bottle sold to the Cholmondeley, a charity that provides short-term care for children in need. airborne.co.nz Bella Cucina Lime Blossom Honey: The bees that make Lime Blossom Honey hail from Alba, an organic farming region in northwestern Piedmont, Italy. In the summer months the bees pollinate the flowers of the Tilia Platyphyllos tree, better known as the large-leaved lime tree that grows on lime-rich soil. Neither pasteurized nor micro-filtered, the honey is dense and crystallized, with bright, bold flavors and subtle hints of mint that make it a great accompaniment to herbal tea or fresh fruit. It can be drizzled over fresh ricotta cheesecake or served as a cheese condiment with a rich, smoky blue cheese. Other flavors in the Bella Cucina Organic Artisan Collection include Acacia Flower and Chestnut Blossom Honey. bellacucina.com 88 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY LESLIE ORLANDINI; PROPS STYLED BY FRAN MATALON-DEGNI

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