Broad Street Licensing Group Food News

Sweet & Sour News

Honey prices in 2010 hit records for the 3rd consecutive year, even though production increased 20%.[1]

The average price was $1.60 per pound (up 9%), with the average retail price reaching $3.05 (up 8%). Prices for cooperatives and private label were up 8% to $1.51. Total value for honey produced last year was $281.97MM (up 31%). Producing colonies increased 7%, too, which is good news following the problems of mass die-offs called “Colony Collapse Disorder” that scientists think may be caused by a combination of a pathogen and a bee mite. North Dakota, South Dakota, California, Florida, Minnesota and Montana produce 67% of the honey in the US, with North Dakota accounting for 25% of the total.

And on the savory side of things, the food sector is under enormous pressure to reduce salt, and part of the challenge is the human preference for salty foods. Now a study[2] has shown a link between sweet taste perception and salt, clarifying the picture for scientists looking for practical ways to cut sodium consumption (salt is also an important preservative in food processing). Sweet receptors[3]that previously were thought to be only in the digestive tract were identified in the oral taste cells of mice. Sound boring? Actually not: it may explain why salt in baked goods, for example, boosts the perception of sweetness.

[1] Source: U.S. Department of Agriculture’s annual honey report.

[2] Source: Proceedings of the National Academy of Sciences.

[3] Glucose transporters (GLUTs) 2, 4, 8 & 9, a sodium-dependent glucose transporter (SGLT1), and two components of the ATP-gated potassium (potassium-ATP) blood-sugar metabolic sensor.

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