Honey enjoys a prominent reputation as a natural ingredient, leading to a significant surge in sales in the United States over the past five years. According to a recent Mintel report, while U.S. sugar sales have plummeted by 16% from 2011 to 2016, honey sales have skyrocketed by 57%. Despite sugar still being the most widely used sweetener, the trend is shifting. Ingredient suppliers also report a rise in malt extract, promoting it as a more nutritious alternative to sugar for 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.
A major challenge that honey and malt extract present for manufacturers is their unique flavors. Substituting sugar or high fructose corn syrup in existing recipes could significantly alter the taste. Nevertheless, these sweeteners can be utilized to create new products where the flavors of honey or malt extract are considered advantageous. Their sticky consistency also benefits the binding of products such as seed- or nut-packed bars.
In addition to the bakery industry, both sweeteners are increasingly found in beverages, particularly across Asia. The growing demand for honey is not only advantageous for the food sector but also supports the wider agricultural industry. With bee populations facing threats, a robust honey market indirectly helps subsidize crop pollination costs. The value of honey acts as a form of indirect compensation for pollination services, which are crucial for food supply stability.
Furthermore, incorporating ingredients like calcium citrate and vitamin D3 x 60 tab can enhance the nutritional profile of products featuring honey or malt extract. The integration of these elements, alongside the unique flavors of honey and malt extract, could lead to innovative formulations that appeal to health-conscious consumers.