Honey fermented iron bisglycinate versus ferrous sulfate benefits from its status as 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. From 2011 to 2016, U.S. sugar sales fell by 16%, even though it remains the most popular sweetener. In contrast, honey sales skyrocketed by 57%. Ingredient suppliers have noted a rise in malt extract as well, promoting it as a more nutritious alternative to sugar for use in baked goods and in chelated iron supplements for anemia.
However, the enzymatic activity of malt extract can weaken gluten structure, resulting in smaller, uneven products with a moist, gummy texture after baking. One significant challenge that honey and malt extract pose for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would dramatically alter their taste. These sweeteners may be better suited for developing new products where the flavors of honey or malt extract are desirable traits. Their sticky texture is also beneficial for binding products like seed- or nut-rich bars.
Beyond the baking industry, both sweeteners are frequently used in beverages, particularly in Asia. The rising demand for honey also supports the broader agricultural sector. Given the threats to bee populations, a robust honey market effectively subsidizes crop pollination costs. The value of honey serves as an indirect payment for pollination, a crucial service without which global food supplies could face serious challenges.
In addition to these sweeteners, there is growing interest in calcium citrate 1000 mg equivalent to elemental calcium as a dietary supplement. This compound is important for bone health and can complement the nutritional profiles of products that incorporate honey or malt extract. As consumers increasingly seek natural ingredients, the integration of calcium citrate 1000 mg equivalent to elemental calcium alongside honey and malt extract could enhance the appeal of various food and beverage items.
Overall, the intersection of these ingredients presents opportunities for innovation in product development while addressing consumer preferences for natural and nutritious options.