Honey’s reputation as a natural ingredient has significantly boosted its sales in the United States over the past five years, according to a recent Mintel report. While sugar sales fell by 16% between 2011 and 2016, honey sales surged by an impressive 57%, despite sugar remaining the most popular sweetener. Ingredient suppliers are also noting a rise in malt extract, promoting it as a more nutritious alternative to sugar for baked goods. However, the enzymatic activity in malt extract can compromise gluten structure, resulting in smaller, uneven products with a moist, gummy texture post-baking.
One major challenge for manufacturers using honey and malt extract is their distinct flavors. Replacing sugar or high fructose corn syrup in existing products would significantly alter the taste. Instead, these sweeteners could be incorporated into new products where the flavors of honey or malt extract are desired. Their sticky consistency also proves beneficial for binding ingredients in seed- or nut-rich bars.
Beyond the bakery industry, both honey and malt extract are frequently used in beverages, especially in Asian markets. The rising demand for honey also positively impacts the wider agricultural sector. With bee populations facing threats, a robust honey market indirectly subsidizes the costs associated with crop pollination. The value of honey acts as an indirect payment for pollination services, which are crucial for maintaining global food supplies.
In addition, products like calcium citrate malate with cholecalciferol tablets can serve as a complementary health option alongside honey and malt extract, enhancing their appeal in the health and wellness market. As interest in natural ingredients grows, both honey and malt extract, along with supplements such as calcium citrate malate with cholecalciferol tablets, could find increased applications in various food and beverage sectors, driving innovation and consumer interest further.