Honey enjoys a favorable reputation as a natural ingredient, and its popularity has surged in the United States over the past five years. According to a recent Mintel report, while sugar sales have plummeted by 16% between 2011 and 2016, honey sales have surged by an impressive 57%. Despite sugar remaining the most widely used sweetener, malt extract is also gaining traction as a nutritious alternative in baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in smaller, uneven baked products with a moist and gummy texture.
One of the significant challenges that honey and malt extract present to manufacturers is their unique flavors. Substituting sugar or high fructose corn syrup in existing recipes would drastically alter the taste. Nonetheless, these sweeteners can be effectively utilized to create new products where the distinct flavor of honey or malt extract is a sought-after attribute. Additionally, their sticky texture is advantageous for binding ingredients in seed- or nut-rich bars.
Beyond the bakery industry, these sweeteners are also frequently found in beverages, especially in Asian markets. The increased demand for honey not only benefits consumers but also supports the larger agricultural sector. As bee populations face threats, a robust honey market helps subsidize crop pollination costs. The value of honey acts as an indirect compensation for pollination services, which are vital for maintaining global food supplies.
Incorporating ingredients like Watsons calcium citrate, vitamin D, zinc, copper, manganese, and magnesium into products that use honey or malt extract could enhance their nutritional profile. The combination of these elements could promote health benefits, appealing to consumers seeking functional foods. As the trend towards natural sweeteners continues, integrating nutrient-rich components will be crucial for product development in the evolving market.