Archive for April, 2014

Gluten-Free Orange Cake

Saturday, April 26th, 2014

Easy to make, this simply delicious gluten- and dairy-free orange cake will win hearts at any holiday dinner or as a special breakfast treat. A slice of this cake is particularly satisfying with a glass of organic whole milk. This recipe is adapted from Nigella Lawson’s Clementine Cake recipe. Serves 6 to 8.



1 lb organic oranges (about 2 oranges)

6 eggs

¼ cup Honey MELT®, softened

1¼ cup sugar

2 1/3 cups almond meal

1 generous teaspoon baking powder


  • Place the oranges in a pot of cold water, cover, and bring to boil. Cook for 2 hours or until the oranges are soft. Drain, and allow the oranges to cool completely.
  • When cool, cut the oranges in half and remove any seeds. Cut the oranges into quarters and finely chop/ blend the whole orange – peel, pith, fruit and all – in a food processor.
  • Preheat the oven to 375 degrees F.
  • Generously grease a 9-inch springform pan or line with parchment paper.
  • Beat the eggs with a hand blender.
  • Stir in by hand the sugar, Honey MELT, almond meal, and baking powder until thoroughly mixed together.
  • Add the chopped/ processed oranges and mix well by hand.
  • Pour the cake mixture into the springform pan and bake for 1 hour or until a tooth pick comes out clean. Cover the cake with foil around 40 minutes into baking to prevent the top from burning.

Fight Food Fraud, Buy Honey MELT®

Monday, April 14th, 2014

Free of added sugars, Honey MELT is delicately sweetened with only pure, organic wildflower honey, sourced from Brazil and tested for authenticity.

Honey ranks at the top of the list of the most prevalently adulterated foods in the world. Americans consume more than 400 million pounds of honey each year, but just 149 million pounds were produced in the United States last year, according to the U.S. Department of Agriculture. Most of the honey available on store shelves is imported.

The majority of adulterated honey originates from China and Asian countries traditionally known as laundering points for Chinese honey, such as India and Vietnam. Adulterated honey is blended with water, high fructose corn syrup, sugar, other sweeteners (some legal, others illegal), and possibly harmful ingredients like illegal antibiotics and heavy metals.

The U.S. Food and Drug Administration (FDA) has for several decades postponed developing national standards for filtration and enforcing inspections of imported honey. The FDA recently drafted guidelines recommending products containing honey with added sweeteners (e.g., sugar, corn syrup, etc.) should be labeled as “blends” and not pure “honey”. However, since the labeling guidelines would not be mandatory, nor require verification through testing, its impact on the consumer is in doubt.

According to Food Safety News, consumers’ odds of buying pure honey improve when buying brands labeled as organic. Most organic honey is produced in Brazil.

Mark Jensen, president of the American Honey Producers Association states, “it is pretty safe to assume any ultra-filtered honey on store shelves [found nearly everywhere under a wide range of brand names] is Chinese honey … it’s even safer to assume it entered the country uninspected and in violation of federal law… the ultra-filtration process does nothing but cost money and diminish the quality of the honey.”

“It’s no secret to anyone in the business the only reason all the pollen is filtered out [in the ultra-filtration process] is to hide where it initially came from and the fact is in almost all cases, that is China,” according to Richard Adee, whose 80,000 hives in multiple states produce 7 million pounds of honey each year. “Honey has been valued by millions for centuries for its flavor and nutritional value and that is precisely what is completely removed by the ultra-filtration process.”

According to Wenger of Golden Heritage, “There is a significant difference between filtration, which is a standard industry practice intended to create a shelf-stable honey, and ultra-filtration, which is a deceptive, illegal, unethical practice.”

The Facts on Organic-Compliant Natural Flavors in MELT® Organic Spreads

Tuesday, April 1st, 2014

Customers are understandably concerned about the use of natural flavors in processed foods because natural flavors used in conventional, non-organic products often contain synthetic substances, residues of toxic solvents, GMOs, MSG, and artificial preservatives.

However, all certified organic products containing natural flavors must use organic-compliant natural flavors. The USDA BANS synthetic chemicals in natural flavors, no matter how small an amount of the natural flavors are used. The USDA also REQUIRES natural flavors are NOT produced using synthetic solvents and carrier systems or contain any artificial preservatives or GMOs (Section §205.605 of the National Organic Program Regulations). If a natural flavor in an organic product does not conform to organic certification guidelines, then the food product cannot receive organic certification.

We only use the cleanest, highest quality organic-compliant natural flavors on the market.

What are the organic-compliant natural flavors used in MELT Organic spreads?

Rich & Creamy MELT Organic, Probiotic MELT Organic, and MELT Organic Buttery Sticks contain a non-dairy, organic-compliant butter flavor in a trace amount. This flavor is organic – made with ~98% sunflower oil and 2% proprietary flavor.

Honey MELT Organic contains two organic-compliant natural flavors: the non-dairy butter flavor described above and a honey flavor in trace amount to boost the flavor of the organic wildflower honey in the product. The honey flavor is ~98% medium chain triglycerides (MCTs) and 2% proprietary organic-compliant flavor. MCTs are derived from coconut oil and are simply a concentration of two of the medium chain fatty acids found in coconut oil, specifically caprylic (C 8:0) and capric (C 10:0) fatty acids. Many are already aware of the health benefits of MCTs, particularly in hospitals using them for enteric nutrition and the body-building community.

Chocolate MELT Organic contains an organic-compliant milk chocolate flavor in trace amount. The milk chocolate flavor is ~75% ethyl alcohol and water and ~25% proprietary organic-compliant flavor.

Please note, because natural flavors are proprietary ingredients, suppliers of flavors will NOT reveal the exact contents of the proprietary flavor. They are organic-compliant, Non-GMO, no chemicals are used, and there are no animal or insect products or derivatives.

ALL natural flavors used in MELT Organic spreads are confirmed NOT to contain: corn, allergens (peanuts, treenuts, seeds, dairy, eggs, soy, wheat, seafood, celery, mustard, sulfites), GMOs, MSG, castoreum*, autolyzed yeast extract or autolyzed yeast, diacetyl, beef products and their derivatives, pork products and their derivatives, insect products and their derivatives, hydrolyzed vegetable protein, carrageen, tartaric acid (made from malic acid or grape wine), copper sulfate, ozone gas, EPA List 3 Inerts, calcium chloride, agar-agar, animal enzymes, calcium sulfate, carrageenan, glucono delta-lactone, cellulose, FD&C and other colors.

*NOTE: Castoreum is a flavor extracted from the castor sac scent glands of the a beaver. While the use of castoreum is reprehensible, our flavor suppliers report castoreum is more commonly used in perfumes than in actual food products because it is expensive. Recently, food bloggers have sensationalized the use of castoreum in food products – you need not worry since the use of castoreum is largely a non-issue in the food industry.

Customers are ALWAYS welcome to contact us with additional questions about the organic-compliant natural flavors used in MELT Organic spreads.


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