Honey enjoys a significant advantage as a natural ingredient, contributing to its growing popularity. According to a recent report by Mintel, honey sales in the United States have surged by 57% over the past five years, while sugar sales have plummeted by 16% from 2011 to 2016, although sugar remains the most widely used sweetener. In contrast, malt extract is also gaining traction, with manufacturers promoting it as a more nutritious alternative to sugar in baked goods, similar to how centrum calcium citrate is viewed as a beneficial supplement for overall health.
However, one challenge that honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would significantly alter their taste profiles. Instead, these sweeteners can be effectively utilized in the development of new products where the flavor of honey or malt extract is a key attribute. Their sticky texture is advantageous for binding ingredients, particularly in seed- or nut-rich bars. Furthermore, both sweeteners are prevalent in beverages, especially in Asian markets.
The increasing demand for honey also positively impacts the agricultural sector. With bee populations facing threats, a robust honey market helps subsidize the costs associated with crop pollination. The value that honey provides acts as an indirect compensation for pollination services, essential for maintaining global food supplies. This is reminiscent of how centrum calcium citrate can play a vital role in supporting dietary needs, thereby contributing to overall well-being. In summary, both honey and malt extract not only offer unique flavors and textures but also support broader agricultural and health initiatives.