Grant: Engage Grants Program

Flavoured creamed honey is increasingly popular among consumers and has a growing presence in the honeymarket. One of the major honey producers in Nova Scotia, a family apiary farming business, whose vision is tobring the highest quality of honey and honey products to markets, is trying to increase its market share in theflavoured creamed honey segment of the honey industry and they have already generated interest from largerdistributors and food marketers with their products. They have created several flavoured creamed honeyproducts which are very popular among their costumers. However, because the honey spread contains noartificial emulsifiers, preservatives and flavouring/colorants, its success is being hindered by ingredientseparation which occurs when the product is stationary for several weeks. These products represent growthopportunities in a new market sector and an opportunity for the business to stay competitive and meet newconsumer demands. The company has been unable to rectify this problem on its own. Under the direction ofProf. David Pink this project shall identify the causes of the phase separation problem and then create solutionswhile keeping within the company philosophy of not introducing artificial additives. The intent is to createsolutions which can be implemented quickly and at a minimum cost to the company.