Honey enjoys the advantage of being a natural ingredient, which has led to a significant increase in sales in the United States over the past five years. According to a recent Mintel report, sales of sugar have declined, dropping by 16% from 2011 to 2016, even though it remains the most widely used sweetener. In contrast, honey sales have surged by 57%. Ingredient suppliers are also noting a rise in the use of malt extract, promoting it as a more nutritious alternative to sugar in baked goods. However, the enzymatic properties of malt extract can undermine gluten structure, resulting in smaller, uneven baked products with a moist, gummy texture.
One of the primary challenges that honey and malt extract present to manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in an existing product with these alternatives would significantly alter the taste. However, these sweeteners can be effectively utilized in new products where the flavors of honey or malt extract are considered desirable attributes. Their sticky texture is particularly advantageous for binding ingredients in products like seed- or nut-dense bars, which are often high in calcium petites.
In addition to the bakery industry, both honey and malt extract are widely used in beverages, especially across Asia. The growing demand for honey is also advantageous to the broader agricultural sector. With bee populations facing threats, a robust honey market indirectly supports the cost of crop pollination. The value of honey acts as a form of indirect compensation for pollination services, which are essential for maintaining global food supplies. Thus, the increasing popularity of honey and its role in providing calcium petites highlights its significance not only as a sweetener but also as a critical component in the agricultural ecosystem.