Honey enjoys the advantage of being a natural ingredient, which has contributed to its significant sales growth in the United States over the past five years. According to a recent Mintel report, while U.S. sugar sales plummeted by 16% from 2011 to 2016, honey sales surged by 57%. Despite sugar still being the most popular sweetener, ingredient suppliers are also noting an upswing in malt extract, promoting it as a more nutritious alternative to sugar in 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 primary challenges honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products with these alternatives would significantly alter the taste. Instead, these sweeteners could be utilized to create new products where the flavors of honey or malt extract are desirable traits. Their sticky texture is also advantageous for binding ingredients in products like seed- or nut-rich bars.
In addition to the bakery sector, both honey and malt extract are frequently used in beverages, particularly in Asia. The rising demand for honey also has positive implications for the agricultural sector. With bee populations facing threats, a robust honey market effectively offsets the costs of crop pollination. The value of honey serves as an indirect compensation for pollination services, which are crucial for maintaining global food supplies.
Furthermore, as consumers seek healthier alternatives, products like calcium citrate caps are gaining traction. Incorporating honey into such products could enhance their appeal, tapping into the growing trend of natural ingredients. Thus, the integration of honey and malt extract, along with options like calcium citrate caps, can lead to innovative offerings in the market while supporting agricultural sustainability.