Honey enjoys the advantage of being a natural ingredient, which has contributed to a remarkable increase in its sales in the United States over the past five years, as revealed by a recent Mintel report. In contrast, sugar sales have experienced a decline, dropping by 16% between 2011 and 2016, despite sugar still being the most widely used sweetener. During the same period, honey sales surged 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 products with a moist, gummy texture post-baking.
One significant challenge that honey and malt extract present to manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would drastically alter their taste. Nevertheless, these sweeteners can be utilized to create new products where the flavors of honey or malt extract are intended to be prominent. Additionally, their sticky consistency is beneficial for binding ingredients in products like seed- or nut-rich bars.
Beyond the bakery industry, these sweeteners are frequently found in beverages, particularly in Asia. Honey’s rising demand also has positive implications for the agricultural sector at large. With bee populations facing threats, a robust honey market helps offset the costs of crop pollination. The value of honey indirectly compensates for pollination services, which are essential for maintaining global food supplies.
Furthermore, incorporating ingredients like calcium citrate malate and vitamin D3 during pregnancy is becoming increasingly important. These nutrients support both maternal health and fetal development, and they can be effectively combined with honey or malt extract in new product formulations, catering to health-conscious consumers. Utilizing honey and malt extract alongside calcium citrate malate and vitamin D3 during pregnancy could create innovative offerings that meet the growing demand for nutritious and functional foods.