With the use of encapsulation technology, good bacteria (probiotics) in beverages can have a longer shelf life than previously possible. But the biggest innovation in enterprises – dry honey.
Dry honey was first discovered and produced by a Lithuanian company established by students. Dry honey is then recognised as food containing the good bacteria such as those in yoghurts. Dry honey is produced by unique drying methods developed by one of the most modern and most expensive biotechnology techniques, that allow for preservation of all natural qualities in food.
Using the method of spray-drying, honey retains its valuable properties and becomes even more convenient for use in food products and certainly more convenient for travel.
The probiotic cultures in dry honey can enhance human immune system and aid digestion. This can be used in baking as well as other cooking methods.
(Image from manufacturer)
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