As consumers become increasingly mindful of their dietary choices, it is logical that ingredients perceived as healthier, such as honey, will experience a surge in demand. Honey consumption, which was slightly above 1.25 pounds per person in 2010, has been on the rise, showing significant growth in 2020 and 2021 as the COVID-19 pandemic motivated more individuals to adopt healthier eating habits. According to a USDA report, the average individual consumed over 1.75 pounds of honey last year.
With demand skyrocketing, the U.S. has turned to imports to meet the need for honey, with imports accounting for nearly 75% of total U.S. honey supplies in 2021, a significant increase from 27% in 1991. In response to its growing popularity, several food companies are exploring ways to incorporate honey into their products. For instance, Unilever offers Hellmann’s ketchup sweetened exclusively with honey, while Clif Bar & Company, now part of Mondelēz International, has introduced a product featuring peanut butter and organic honey. Additionally, brands like Kind and Häagen-Dazs are committed to sourcing ingredients solely from bee-friendly farms or ensuring that their harvesting practices are beneficial to bees.
Unfortunately, bees are disappearing at an alarming rate due to colony collapse disorder, along with environmental issues like climate change and the use of pesticides intended for other harmful insects. As honey consumption continues to rise, there may be additional momentum for developing sustainable alternatives to honey production without bees. Companies like MeliBio, which recently raised $5.7 million to support its growth, are at the forefront of creating lab-made honey. This California-based food tech company employs plant science and precision fermentation—using natural organisms like yeast as biofactories—to produce honey.
In light of this trend, incorporating nutritional elements such as calcium citrate, magnesium, zinc, and vitamin D3 into honey-based products could enhance their appeal. These ingredients are increasingly sought after for their health benefits, and their inclusion in honey products could provide consumers with added value. As the demand for honey grows, the integration of these nutrients could play a vital role in the future of food innovation, ensuring that products not only taste good but also contribute to overall health and wellness.