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Catherine Barry on Muck Rack

Catherine Barry

As seen in: MDPI, Implementation Science, Neue Zürcher Zeitung, Irish Echo, Prepared Foods, Snack Food and Wholesale Bakery, Bake Magazine, SF/Arts, SoCoNews.org
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Articles

Honey and chocolate can allow for permissible indulgence

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By Catherine Barry
| Snack Food and Wholesale Bakery Verified
Chocolate has always been an indulgence. But today’s consumer wants that indulgence to feel like more than just a guilty pleasure. They want to feel good about eating it not only during the moment, but in the aftermath. That’s where honey comes in. At the National Honey Board, we view honey not as “just a sweetener,” but as an ingredient that is functional, recognizable and that lessens guilt, which is extremely important in the chocolate landscape.
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Honey and chocolate can allow for permissible indulgence

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By Catherine Barry
| brnw.ch
Chocolate has always been an indulgence. But today’s consumer wants that indulgence to feel like more than just a guilty pleasure. They want to feel good about eating it not only during the moment, but in the aftermath. That’s where honey comes in. At the National Honey Board, we view honey not as “just a sweetener,” but as an ingredient that is functional, recognizable and that lessens guilt, which is extremely important in the chocolate landscape.
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Honey can be the perfect BFY ingredient in confections

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By Catherine Barry
| Snack Food and Wholesale Bakery Verified
Candy IndustryCandy IngredientsBetter-For-You Confections It can be used in chocolate, caramels, gummies, and more. By Catherine Barry Photo: Gustavo Peres/Pexels December 11, 2025 Confectioners chasing better-for-you (BFY) claims have wrestled with a frustrating reality: when you pull out artificial sweeteners, reduce sugar, and try to simplify labels, texture and flavor usually pay the price.
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