GloryBee’s Post

For many food manufacturers, sweeteners are no longer judged by sweetness alone. Today’s R&D teams are evaluating how ingredients perform across texture, shelf life, flavor, label appeal, and overall product experience. That shift is one reason honey continues to gain attention as a functional sweetener rather than just a sugar replacement. Honey brings more to a formulation than sweetness. It can improve moisture retention, support browning, enhance flavor complexity, and help products align with growing consumer demand for recognizable ingredients. Check out the full article and if you're heading to IFT you'll find us at booth #1672. See you there!