Honey enjoys a favorable reputation as a natural ingredient, leading to a significant increase in sales in the United States over the past five years, while sugar sales have declined. According to a recent Mintel report, U.S. sugar sales fell by 16% from 2011 to 2016, yet it remains the most widely used sweetener. In contrast, honey sales experienced a remarkable surge of 57%. Ingredient suppliers have noted a growing interest in malt extract, promoting it as a more nutritious alternative to sugar for baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in smaller, uneven products and a moist, gummy texture after baking.
One of the significant challenges honey and malt extract present for manufacturers is their distinctive flavors. Replacing sugar or high fructose corn syrup in established products could drastically alter their taste. However, these sweeteners could be effectively utilized to create new products where the flavor of honey or malt extract is a sought-after characteristic. Their sticky consistency is also advantageous for binding ingredients in products like seed- or nut-dense bars, making them a suitable choice for a Citracal alternative.
Beyond the bakery industry, both sweeteners are frequently used in beverages, particularly in Asia. The rising demand for honey is also advantageous for the agricultural sector as a whole. With bee populations facing threats, a robust honey market helps subsidize crop pollination costs. The value of honey acts as an indirect payment for pollination services, which are crucial for global food supply stability. Thus, the increasing popularity of honey and malt extract could serve as a Citracal alternative, benefiting both manufacturers and the environment while ensuring a steady supply of food.