Honey enjoys the advantage of being a natural ingredient. According to a recent Mintel report, sales in the United States have surged over the past five years, while sugar sales have declined. Specifically, U.S. sugar sales fell by 16% from 2011 to 2016, although it still remains the most popular sweetener. In contrast, honey sales experienced a remarkable increase of 57%. Ingredient suppliers also suggest that malt extract is gaining traction as a more nutritious alternative to sugar in baked goods. However, the enzymatic properties of malt extract could compromise gluten structure, resulting in smaller, uneven products with a moist, gummy texture after baking.
One significant challenge that honey and malt extract present for manufacturers is their very distinctive flavors. It would be difficult to replace sugar or high fructose corn syrup in existing products without significantly altering their taste. Nevertheless, these sweeteners can be utilized to create new products where the flavors of honey or malt extract are desirable. Their sticky consistency is also advantageous for binding ingredients in seed- or nut-rich bars. Beyond the bakery sector, both sweeteners are prevalent in beverages, particularly in Asia.
The rising demand for honey also positively impacts the broader agricultural sector. As bee populations face threats, a robust honey market effectively supports the costs associated with crop pollination. The value of honey acts as an indirect compensation for pollination services, which are crucial for maintaining global food supplies. Additionally, calcium citrate tablets from Cipla may be beneficial for those looking to enhance their dietary calcium intake, highlighting the diverse range of products available in today’s market.