Just because something looks like honey, is sticky like honey and is sweet like honey, doesn’t mean it’s the real thing, the U.S. Food and Drug Administration said today in new draft guidelines. That means food companies that add sweeteners to pure honey will have to tell consumers it’s not the totally real deal and label the products as a “blend.” [More]
We’ve all got a somewhat innate sense of where to store the foods we eat in our modern cultures — you’re not going to stick your ice cream in the pantry and expect it to stay frozen, or freeze your fresh apples. But what about butter — countertop or refrigerator? Should I really use that “eggs” slot on the inside of my fridge door? Answer us, oh kitchen gods! [More]
At first I was like, “Ooh cool, honey colored like M&Ms!” But then after reading about how that’s not good for bees and the honey they make is unsellable, I was like, “Ugh, stupid M&Ms honey.” Apiaries in northeastern France are battling a disturbing trend of blue and green honey and blame the phenomenon on nearby biogas plant that’s processing waste from containers of the colorful candy. [More]
Just in case you’ve been staring numbly and accusingly at the plastic bear in your pantry, after a recent report that most honey isn’t really honey, and is instead “ultrapurified,” rest easy! Another report says it probably is the real deal. [More]
Most of the honey on store shelves isn’t the genuine article. This according to testing findings, which found that most products labeled as honey are actually flower nectar with pollen filtered out. This filtering process disqualifies the product form passing most worldwide quality standards. [More]
Remember those bees in Brooklyn that were pumping out a bright red honey thanks to the presence of a nearby maraschino cherry factory (and its vast amounts of super-sweet HFCS colored with Red Dye No. 40)? Well that factory is now working with bee experts to figure out a way to keep the buzzers out of the syrup without calling the exterminator. [More]
Honey bees are the epitome of DIY all-natual wholesome food goodness. But don’t try to tell that to beekeepers in the Red Hook section of Brooklyn whose bees have been putting out a glowing red secretion, complete with Red Dye No. 40. [More]
Ghost of This justifies the practices of fast food condiment packet collectors everywhere by dipping into his Popeyes archives and catching the best restaurant in the world red-handed, having replaced real honey with something called “honey sauce.” [More]
Florida, the nation’s fourth-largest honey producing state, has banned “fake honey”—the honey has to be 100% pure with no additives, sweeteners, or chemicals. [Examiner.com]
The Seattle P.I. reports that “two-thirds of the honey Americans consume is imported and almost half of that, regardless of what’s on the label, comes from China.” The first problem with that is some Chinese honey is “tainted with banned antibiotics” such as ciprofloxacin and chloramphenicol. The second problem, according to U.S. honey producers who are upset about the lack of oversight, is that whenever contaminated honey is discovered, many companies just sent it back to the importer and never tell the FDA—which means it can be resold elsewhere, including to other U.S. packers.
Honey can be labeled “pure” even if contains additives like high fructose corn syrup. Most people prefer the taste of 100% pure bee’s honey, but how can you test to be sure you are getting the good stuff? Testing the purity of honey is remarkably like testing the purity of a villager. To wit:
In response to LA Chef Robert Gasby’s intention to open an Outlaw Dinner at the Omni Hotel, our beautiful Gawker blogger brothers over at Gridskipper suggested an addition to the menu: make ‘em a mellified man!