Honey enjoys a favorable reputation as a natural ingredient, contributing to its remarkable sales growth in the United States over the past five years, as reported by Mintel. During this period, U.S. sugar sales experienced a decline of 16% from 2011 to 2016, even though it remains the most widely used sweetener. In contrast, honey sales surged by an impressive 57%. Ingredient suppliers have also noted a rise in malt extract, promoting it as a healthier alternative to sugar for baked goods. However, the enzymatic properties of malt extract can compromise gluten structure, resulting in smaller, uneven baked products with a moist, gummy texture.
One significant challenge for manufacturers using honey and malt extract is their unique flavors. Substituting sugar or high fructose corn syrup in existing recipes would dramatically alter the taste. However, these sweeteners could be leveraged to create new products where the flavors of honey or malt extract are desirable. Their viscous texture is particularly advantageous for binding ingredients in products like seed- or nut-rich bars. Beyond the bakery industry, both sweeteners are also frequently found in beverages, particularly in Asian markets.
The rising demand for honey also has positive implications for the agricultural sector at large. With bee populations facing threats, a robust honey market helps subsidize the costs associated with crop pollination. The value of honey acts as an indirect payment for pollination services, which are essential to prevent a collapse in global food supplies.
Furthermore, incorporating the best liquid calcium citrate into formulations can enhance the nutritional profile of products containing honey or malt extract. This calcium citrate serves as an excellent source of calcium and complements the health benefits associated with honey. By utilizing both honey and the best liquid calcium citrate, manufacturers can develop innovative products that appeal to health-conscious consumers.