{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"The Startup CPG Podcast","title":"Honey 101 for CPG Brands: Trends, Formulation Tips & Resources with Keith Seiz of The National Honey Board","html":"","width":"100%","height":180,"duration":653,"description":"\nIn this mini episode of the Startup CPG Podcast, host Daniel Scharff sits down with Keith Seiz of the National Honey Board to unpack why honey has become one of the most in-demand ingredients in food and beverage right now - and what that means for brands and formulators looking to work with it.\n\nKeith has spent 17 years working with the National Honey Board, traveling the country to talk with food manufacturers, distillers, brewers, and bakers about how to formulate better products with honey. In that time, he's watched the conversation shift - what used to be a handful of questions about honey itself has grown into an equal mix of curiosity about honey and the honeybees behind it, as consumers pay closer attention to where their ingredients actually come from.\n\nDaniel and Keith dig into the data behind honey's rapid growth, the new product categories it's showing up in, the functional (not just flavor) benefits formulators are leaning on, and the free resources the National Honey Board offers CPG brands - from troubleshooting to ready-made product concepts.\n\nListen in as they discuss:\n\nWhy honey has become one of the hottest ingredients in food and beverage right nowThe consumer shift toward traditional and natural sweeteners over zero-sugar alternativesINOVA data showing a 16.7% increase in new products launched with honey in 2025How honey has expanded well beyond baked goods into beverages, snacks, frozen foods, dairy, and confectionsWhy brands are proudly featuring honey (and honeybees) on front-of-package, unlike most other sweetenersThe shift from single-purpose synthetic ingredients toward multi-functional natural ones like honeyHoney's functional roles beyond sweetness, including binding in bars and emulsification in dressingsWhy honey's 24 different carbohydrates make it such an effective flavor masker for nutrient-fortified productsWhat the National Honey Board offers CPG brands, including troubleshooting, innovation support, and consumer dataHow...","thumbnail_url":"https://img.transistorcdn.com/pMuUaMpWaAi3tfCEgC2OkLBVzokuLjLsIzwDIbGFqi4/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9hMTFl/MTgxNTNlZTAwZjU1/ZmNmNWM1ZjkwMDg5/NTU4MS5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}