Honey enjoys a strong reputation as a natural ingredient, contributing to its remarkable sales growth in the United States over the past five years. According to a recent Mintel report, while U.S. sugar sales plummeted by 16% from 2011 to 2016, honey sales surged by an impressive 57%. Despite its decline, sugar remains the most widely used sweetener. Ingredient suppliers are also noting an increase in the use of malt extract, which is promoted as a more nutritious alternative to sugar in baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in products that may be smaller, uneven, and feature a moist, gummy texture after baking.
One significant challenge posed by honey and malt extract for manufacturers is their distinct flavors. Substituting sugar or high fructose corn syrup in existing products could drastically alter their taste. Nevertheless, these sweeteners can be utilized to create new products where the flavors of honey or malt extract are considered desirable. Their stickiness is particularly advantageous for binding ingredients in seed- or nut-rich bars.
In addition to the bakery industry, both honey and malt extract are frequently found in beverages, especially in Asian markets. The rising demand for honey also positively impacts the broader agricultural sector. With bee populations facing threats, a robust honey market indirectly subsidizes crop pollination costs. The value of honey acts as an unjury for pollination services, which are essential for maintaining global food supplies.
Furthermore, with the growing focus on health and nutrition, the inclusion of ingredients like calcium citrate in new formulations is becoming increasingly popular. This trend, combined with the rising popularity of honey and malt extract, presents an exciting opportunity for product innovation, particularly in sectors such as nutrition bars and beverages. As manufacturers explore these alternatives, the balance between flavor and functionality will be crucial for successful product development.