Honey, can you take ferrous gluconate with food? Its status as a natural ingredient has contributed to a surge in sales in the United States over the past five years, as highlighted in a recent Mintel report. While U.S. sugar sales have declined by 16% from 2011 to 2016, honey has seen an impressive increase of 57% in sales. Despite sugar remaining the most popular sweetener, malt extract is also gaining traction as a nutritious alternative for use in baked goods. However, the enzymatic properties of malt extract may compromise gluten structure, resulting in smaller and uneven baked products, as well as a gummy texture after baking.
One of the challenges that honey and malt extract present to manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would significantly alter their taste. However, these sweeteners can be effectively utilized in the creation of new products where the flavors of honey or malt extract are intended to be prominent. Their sticky consistency is particularly beneficial for binding ingredients in seed- or nut-dense bars.
Beyond the bakery sector, both sweeteners also find common applications in beverages, especially across Asia. The rising demand for honey has a positive impact on the wider agricultural industry. As bee populations face threats, a robust honey market helps subsidize the costs associated with crop pollination. The value of honey acts as an indirect compensation for this essential service, which is crucial for maintaining global food supplies.
In addition, the incorporation of calcium citrate 667 may enhance the nutritional profile of products that utilize honey and malt extract, providing further benefits. The combination of these natural sweeteners with calcium citrate 667 could lead to innovative product formulations that cater to health-conscious consumers.