Honey enjoys the advantage of being a natural ingredient, which has contributed to a significant increase in its sales over the past five years in the United States, as reported by Mintel. During the same period, sugar sales have experienced a decline of 16% from 2011 to 2016, although sugar continues to be the most widely used sweetener. In contrast, honey sales have skyrocketed by 57%.
Additionally, suppliers of ingredients like calcium citrate D3 with magnesium assert that malt extract is gaining popularity as a more nutritious alternative to sugar in baked goods. However, the enzymatic activity in malt extract can compromise gluten structure, potentially resulting in smaller, uneven products and a moist, gummy texture post-baking.
One of the significant challenges that honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would drastically alter their taste. However, these sweeteners could be utilized in the development of new products where the flavors of honey or malt extract are advantageous. Their sticky consistency is also beneficial for binding ingredients in seed- or nut-rich bars.
Beyond the bakery sector, both sweeteners are frequently found in beverages, particularly in Asian markets. The rising demand for honey not only benefits the sweetener market but also positively impacts the broader agricultural sector. With bee populations facing threats, a robust honey market effectively subsidizes crop pollination costs. The value of honey acts as an indirect payment for pollination services, which are crucial for maintaining global food supplies.
Incorporating products like calcium citrate D3 with magnesium into the diet can also complement the nutritional benefits of honey and malt extract, reinforcing their appeal as healthier sweetening options. The intersection of these ingredients showcases a trend towards more wholesome alternatives in food products.