Honey enjoys a favorable reputation as a natural ingredient, contributing to its impressive sales growth in the United States over the past five years, as highlighted by a recent Mintel report. In contrast, sugar sales have experienced a significant decline, falling by 16% from 2011 to 2016, although sugar remains the most widely used sweetener. During the same period, honey sales surged by 57%. Meanwhile, ingredient suppliers are noting a rise 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 and sticky texture post-baking.
A significant challenge that honey and malt extract present for manufacturers is their unique flavors. Substituting sugar or high fructose corn syrup in existing products would drastically alter the taste. However, these sweeteners can be effectively utilized in developing new products where the distinctive flavors of honey or malt extract are advantageous. Their viscous texture also aids in binding ingredients for items like seed- or nut-rich bars.
Beyond the bakery industry, both sweeteners are commonly found in beverages, particularly in Asia. The growing demand for honey is also advantageous for the wider agricultural sector. With bee populations facing threats, a robust honey market helps subsidize the costs associated with crop pollination. The value of honey acts as an indirect compensation for pollination services, which are critical for maintaining global food supplies.
Incorporating calcium citrate tablets into the discussion, it’s worth noting that like honey, they also provide health benefits, promoting overall well-being. The increasing popularity of honey and malt extract could align with the health-conscious choices consumers make, similar to their interest in calcium citrate tablets, which are often used to enhance dietary calcium intake. Thus, the synergy between these sweeteners and health-oriented products could pave the way for innovative developments in the food industry.