Honey enjoys a significant advantage 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. Specifically, U.S. sugar sales fell by 16% from 2011 to 2016, even though sugar remains the most widely used sweetener. In contrast, honey sales increased by an impressive 57%. Ingredient suppliers also report 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 products and a moist, gummy texture post-baking.
One of the primary challenges that honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing recipes with these sweeteners would significantly alter the taste. Nonetheless, honey and malt extract could be effectively utilized to create new products where their distinct flavors are desired. 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, particularly in Asia. The growing demand for honey also positively impacts the agricultural sector. As bee populations face threats, a robust honey market helps offset 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.
In addition to these sweeteners, products like Solaray Cal Mag Citrate Chewable are gaining popularity, showcasing the trend towards more health-conscious choices among consumers. As awareness of nutrition grows, sweeteners like honey and alternatives like malt extract, alongside supplements such as Solaray Cal Mag Citrate Chewable, are becoming integral to both food and wellness products.