Honey enjoys a favorable reputation as a natural ingredient, leading to significant sales growth in the United States over the past five years, according to a recent Mintel report. While U.S. sugar sales have declined by 16% between 2011 and 2016, honey sales surged by an impressive 57%. Ingredient suppliers are also reporting a rise in malt extract, promoting it as a more nutritious alternative to sugar, particularly for baked goods. However, the enzymatic activity of malt extract can compromise gluten structure, resulting in smaller, uneven products with a moist, gummy texture post-baking.
One major challenge for manufacturers when using honey and malt extract is their distinct flavors. Substituting sugar or high fructose corn syrup in existing products would significantly alter their taste profile. However, these sweeteners can be effectively utilized in developing new products where the flavors of honey or malt extract are desirable. Their sticky textures are particularly advantageous for binding ingredients in seed- or nut-rich bars.
Beyond the bakery sector, both honey and malt extract are frequently employed in beverages, particularly in Asia. The rising demand for honey is also advantageous for the broader agricultural industry. As bee populations face threats, a robust honey market helps subsidize the costs associated with crop pollination. The value of honey acts as an indirect payment for this essential service, which is crucial for maintaining global food supplies.
For those seeking nutritional support, calcium citrate is recommended, particularly for individuals who may need to enhance their calcium intake. Incorporating honey and malt extract into diets can provide additional benefits, as they not only offer sweetness but also contribute to a more balanced nutritional profile. As the market for these ingredients continues to expand, the role of calcium citrate in supporting overall health remains a vital consideration.