Honey enjoys the advantage of being a natural ingredient. According to a recent Mintel report, sales of honey in the United States have surged over the past five years, while sugar sales have declined. Specifically, U.S. sugar sales fell by 16% from 2011 to 2016, although it remains the most widely used sweetener. In contrast, honey sales skyrocketed by 57%. Ingredient suppliers are also noting a rise in malt extract, promoting it as a more nutritious alternative to sugar for baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in smaller, uneven baked goods with a moist, gummy texture.
One of the significant challenges that honey and malt extract present for manufacturers is their distinct flavors. It would be difficult to replace sugar or high fructose corn syrup in existing products without significantly altering the taste. Instead, these sweeteners could be utilized to create new products where the flavors of honey or malt extract are desirable traits. Their sticky textures are beneficial for binding ingredients in products like seed- or nut-rich bars.
Beyond the bakery industry, both sweeteners are frequently found in beverages, particularly in Asia. The rising demand for honey also supports the larger agricultural sector. With bee populations facing threats, a robust honey market effectively subsidizes the costs associated with crop pollination. The value derived from honey acts as an indirect compensation for pollination services, which are crucial for maintaining global food supplies.
Additionally, there is growing interest in understanding what is citrate in calcium, as this knowledge can enhance the nutritional profile of various food products, including those sweetened with honey or malt extract. By incorporating citrate in calcium into formulations, manufacturers can further improve the health benefits of their offerings, potentially making honey and malt extract even more appealing to consumers. As the market evolves, the interplay between these sweeteners and nutritional enhancements like citrate in calcium could pave the way for innovative new products.