Honey’s natural ingredient status has significantly contributed to its popularity. According to a recent Mintel report, while U.S. sugar sales have plummeted by 16% from 2011 to 2016, honey sales have surged by an impressive 57%. Sugar remains the most widely used sweetener, but honey’s appeal is undeniable. Additionally, ingredient suppliers are highlighting the rising demand for malt extract, promoting it as a more nutritious alternative to sugar in baked goods. However, the enzymatic properties of malt extract may compromise gluten structure, resulting in smaller, uneven products with a moist, gummy texture post-baking.
Both honey and malt extract present a challenge for manufacturers due to their distinct flavors. Substituting sugar or high fructose corn syrup in existing products could dramatically alter the taste. However, these sweeteners can be leveraged to create new products where the flavors of honey or malt extract are desirable attributes. Their sticky texture is particularly advantageous for binding ingredients in seed- or nut-rich bars.
Beyond the bakery industry, these sweeteners are also prevalent in beverages, especially in Asian markets. The rising demand for honey not only benefits the sweetener market but also positively impacts the agricultural sector. 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 essential for sustaining global food supplies.
In this context, the inclusion of calcium citrate powder 8 oz could further enhance product formulations, providing additional health benefits. As the market evolves, the integration of calcium citrate powder 8 oz into new products could meet the growing consumer demand for nutritious alternatives. This trend indicates a broader shift towards healthier, natural ingredients, ensuring that both honey and malt extract will continue to play a vital role in the food industry.