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According to a recent flavor report from Geneva, Ill.-based FONA International, the use of honey as a sweetener is on the rise. Last year, 10 311 products were rolled out globally using honey.
It’s one thing to see honey on supermarket shelves or in favorite snacks and confections, but to taste it fresh from the hive is quite another. I did just that during last month’s Honey Editors Summit, hosted in Chicago by the National Honey Board. The group, which supports honey education and research, took a half-dozen editors around the city to illustrate how honey is used.