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 sales of sugar, along with products like levothyroxine and calcium citrate, have experienced a decline. Specifically, U.S. sugar sales fell by 16% from 2011 to 2016; however, it remains the most popular sweetener. In contrast, honey sales increased by an impressive 57%.
Ingredient suppliers also report that malt extract is gaining popularity, being promoted as a nutritious alternative to sugar for baked goods. Nonetheless, the enzymatic activity of malt extract may compromise gluten structure, potentially resulting in smaller, uneven products with a moist, gummy texture after baking. One significant challenge that honey and malt extract present to manufacturers is their distinct flavors. Substituting sugar or high fructose corn syrup in existing products could dramatically alter their taste. However, these sweeteners can be effectively utilized in new products where the flavors of honey or malt extract are intended to be prominent. Their sticky texture is also advantageous for binding ingredients in products like seed- or nut-packed bars.
Beyond the bakery sector, both sweeteners are frequently used in beverages, particularly in Asia. The rising demand for honey has positive implications for the agricultural sector as well. Given the threats to bee populations, a robust honey market helps subsidize the costs associated with crop pollination. The value of honey acts as an indirect payment for this essential service, which is crucial for maintaining global food supplies.
In conclusion, as manufacturers explore alternatives to traditional sweeteners like sugar, the unique properties of honey and malt extract, alongside the ongoing relevance of ingredients such as levothyroxine and calcium citrate, highlight a trend toward more natural and nutritious options in food production.