Hot honey gets a Canadian twist through RRC Polytech partnership

RRC Polytech’s Prairie Research Kitchen teamed with Bee Maid Honey to develop a chipotle hot honey that debuted at the Restaurants Canada Show and is now being distributed to commercial kitchens across Canada.

RRC Polytech's Prairie Research Kitchen partnered with Bee Maid Honey to develop a chipotle hot honey that blends prairie honey with smoky heat. The work combined culinary creativity and food science to produce a defined flavour profile for chefs. Developers conducted multiple trials because adding ingredients can cause honey to crystallize, which affects texture and shelf life. The finished product debuted at the Restaurants Canada Show and is now being distributed to commercial customers. Key details: - Partnership between RRC Polytech's Prairie Research Kitchen and Bee Maid Honey produced a chipotle hot honey. - The product is presented as a 100 per cent Canadian version with a consistent flavour profile aimed at foodservice professionals. - Trials included sensory evaluation and stability testing to address honey's tendency to crystallize when other ingredients are added. - The honey debuted at the Restaurants Canada Show in Toronto and received positive feedback from chefs and foodservice professionals. - National distribution to commercial customers is handled by Gordon Food Service, and the honey has begun appearing on restaurant menus such as A Little Pizza Heaven. - RRC Polytech students participated in product experimentation, and Bee Maid reports growing interest in a potential retail version. Summary: The collaboration moved a popular flavour trend into a locally developed commercial product while providing hands-on learning for students. Early commercial uptake and chef feedback support continued foodservice distribution. Interest in a retail version is building. Undetermined at this time.