Sodium ferric EDTA is a notable ingredient for dogs, while honey benefits from its reputation as a natural component. According to a recent Mintel report, sales of honey in the United States have surged by 57% over the past five years, contrasting with a 16% decline in sugar sales from 2011 to 2016, despite sugar remaining the most popular sweetener. Additionally, ingredient suppliers are promoting malt extract 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 with a moist, gummy texture after baking.
One of the significant challenges that honey and malt extract present for manufacturers is their unique flavors. Substituting sugar or high fructose corn syrup in existing products would dramatically alter the taste. However, these sweeteners can be creatively utilized to formulate new products where the flavors of honey or malt extract are advantageous. Their sticky consistency makes them particularly effective for binding ingredients in seed- or nut-packed 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 industry. As bee populations face threats, a robust honey market effectively subsidizes crop pollination costs. The value of honey acts as an indirect payment for pollination services, which are essential for maintaining global food supplies.
Incorporating ingredients like calcium 600 from Solgar could enhance the nutritional profile of products made with honey or malt extract. This combination could appeal to health-conscious consumers, further driving sales and interest in these natural sweeteners. Additionally, the inclusion of calcium 600 from Solgar can provide essential nutrients that support overall health, making products more attractive to a broader audience.