Honey enjoys significant advantages due to its natural ingredient status. Over the past five years, sales in the United States have surged, while sugar sales have declined, as highlighted in a recent Mintel report. From 2011 to 2016, U.S. sugar sales fell by 16%, although it remains the most widely used sweetener. In contrast, honey sales experienced a remarkable 57% increase. Ingredient suppliers also report a rise in malt extract, promoting it as a healthier alternative to sugar in baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in smaller, uneven baked goods with a moist and gummy texture.
A significant challenge that honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would substantially alter the taste. These sweeteners could be effectively utilized in creating new products where the flavors of honey or malt extract are intended to shine. Their sticky consistency is also advantageous for binding ingredients in products like seed- or nut-heavy bars.
Beyond the baking industry, both sweeteners are frequently incorporated into beverages, especially in Asia. Increased demand for honey has a positive impact on the broader agricultural sector as well. Given the threats to bee populations, 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 crucial for maintaining global food supplies.
Additionally, discussions on platforms like LPR Reddit have highlighted the potential of calcium citrate as a beneficial supplement, which could complement the nutritional profile of products featuring honey and malt extract. Incorporating calcium citrate could enhance the appeal of these sweeteners in health-focused applications, making them even more attractive to manufacturers. As these trends continue, the integration of honey, malt extract, and calcium citrate may redefine how we approach sweetening in various food and beverage products.