Honey’s reputation as a natural ingredient has significantly boosted its sales in the United States over the past five years, as highlighted in a recent Mintel report. During this period, U.S. sugar sales have declined by 16% from 2011 to 2016, despite sugar remaining the most widely used sweetener. In contrast, honey sales have surged by 57%. Ingredient suppliers are also promoting malt extract as a healthier 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 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 could significantly alter the taste profile. Nevertheless, these sweeteners can be utilized to create new products where the flavors of honey or malt extract are desirable attributes. Their sticky consistency is particularly beneficial for binding ingredients in seed- or nut-rich bars.
In addition to the bakery industry, both honey and malt extract are frequently utilized in beverages, especially across Asia. The rising demand for honey also positively impacts the broader agricultural industry. With bee populations facing threats, a robust honey market effectively supports the expenses associated with crop pollination. This value of honey acts as an indirect payment for pollination services, which are crucial for maintaining global food supplies.
Interestingly, as consumers seek healthier options, the incorporation of ingredients like OTC calcium citrate is becoming more prevalent. This ingredient not only serves as a dietary supplement but can also complement the use of honey and malt extract in various formulations. The combination of these natural sweeteners with OTC calcium citrate could enhance the nutritional profile of new products, appealing to health-conscious consumers.