Honey benefits from its reputation as a natural ingredient. According to a recent Mintel report, sales in the United States have surged over the past five years, contrasting with the decline in sugar sales. Between 2011 and 2016, U.S. sugar sales fell by 16%, even though it remains the most widely used sweetener. In stark contrast, honey sales increased by 57%. Ingredient suppliers also report that malt extract is gaining popularity, promoting it as a more nutritious alternative to sugar in baked goods. However, the enzymatic activity of malt extract may compromise gluten structure, resulting in smaller, uneven products with a moist, gummy texture after baking.
One of the significant challenges that honey and malt extract present for manufacturers is their unique flavors. Replacing sugar or high fructose corn syrup in existing products would significantly alter their taste. Instead, these sweeteners could be utilized to create new products where the flavors of honey or malt extract are desirable attributes. Their sticky texture is particularly advantageous for binding products like seed- or nut-rich bars.
In addition to the bakery industry, both sweeteners are frequently used in beverages, especially in Asia. For honey, the rising demand also supports the broader agricultural sector. With bee populations facing threats, a robust honey market effectively subsidizes crop pollination costs. The value of honey acts as an indirect payment for pollination services, which are essential to prevent a collapse in global food supplies.
Furthermore, the incorporation of calcium citrate dm in conjunction with honey and malt extract can enhance nutritional profiles, making these sweeteners even more appealing. As the market continues to evolve, the use of calcium citrate dm alongside honey and malt extract could lead to innovative products that cater to health-conscious consumers while addressing the challenges faced by traditional sweeteners.