Honey enjoys significant advantages as a natural ingredient. According to a recent Mintel report, its sales in the United States have surged over the past five years, while sugar sales have declined. From 2011 to 2016, U.S. sugar sales fell by 16%, even though it remains the most widely used sweetener. In contrast, honey sales have skyrocketed by 57%. Ingredient suppliers also report a rising trend in malt extract, promoting it as a more nutritious alternative to sugar for baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in smaller, uneven products with a moist, gummy texture post-baking.
One of the significant challenges that honey and malt extract present for manufacturers is their unique flavors. Substituting sugar or high fructose corn syrup in existing products would considerably alter their taste profile. However, these sweeteners can be utilized to create new products where the flavor of honey or malt extract is a sought-after attribute. Their sticky consistency is also advantageous for binding ingredients in products like seed- or nut-rich bars.
Beyond the bakery industry, both sweeteners are frequently found in beverages, particularly in Asia. The growing demand for honey also positively impacts the broader agricultural sector. With bee populations at risk, a robust honey market helps subsidize the costs associated with crop pollination. The value of honey acts as an indirect compensation for pollination services, without which global food supplies could face severe challenges.
Additionally, the presence of jungbunzlauer calcium citrate is becoming more prominent in various applications, including those that utilize honey and malt extract. This compound is known for its multifaceted benefits, enhancing both the nutritional profile and the stability of products. As manufacturers increasingly explore alternative sweeteners and ingredients like jungbunzlauer calcium citrate, they can create innovative offerings that meet consumer demands.