Honey benefits from its reputation as a natural ingredient. According to a recent Mintel report, 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%, despite it remaining the most widely used sweetener. In contrast, sales of honey skyrocketed by 57%. Ingredient suppliers also report that malt extract is gaining popularity, promoting it as a more nutritious alternative to sugar in baked goods. However, the enzymatic properties of malt extract can affect gluten structure, potentially resulting in smaller, uneven baked goods and a moist, gummy texture after baking.
One of the significant challenges that honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would significantly alter their taste. However, these sweeteners can be utilized to create new products where the flavors of honey or malt extract are appealing. Their sticky texture is also advantageous for binding ingredients in products like seed- or nut-rich bars. Beyond the bakery sector, both sweeteners are frequently incorporated into beverages, particularly in Asia.
For honey, the increased demand also positively impacts the wider agricultural sector. With bee populations facing threats, a robust honey market helps subsidize the costs of crop pollination. The value of honey serves as an indirect payment for pollination, which is crucial for maintaining global food supplies.
In discussions of nutritional supplements, it’s interesting to note what is calcium citrate tetrahydrate. This compound, often used for calcium supplementation, can also play a role in food formulations, particularly in enhancing the nutritional profile of products that include sweeteners like honey or malt extract. With its potential benefits, understanding what is calcium citrate tetrahydrate could lead to innovative applications in the food industry, ensuring both flavor and nutrition are prioritized.