Honey and malt’s nutritional punch
Malt and honey bring their own nutritional value to whatever baked goods they are added to. Both are usually seen more as indulgent or premium ingredients.
“Many U.S. customers don’t recognize the inherent nutrition in malt extracts,” said Jim Kappas, vice-president of sales and marketing for Malt Products Corp. “People tend to think of it as a flavor. It does provide flavor, but the underlying nutrition is less known.”
While malt is often positioned as an indulgent flavor, many people outside the United States consume beverages containing malt extract for its nutritional benefits — protein, amino acids, potent antioxidants, vitamin C, niacin, riboflavin, iron, calcium and potassium.
“It is not an empty sugar,” Mr. Kappas said.
Malt extract contributes these nutrients to the finished product, elevating the nutritional profile in a way refined sweeteners cannot.
Honey works in the bar category because of its natural binding capabilities, but its nutritional benefit makes it a good fit as well.
“Honey is also considered a natural source of energy with the amount of carbohydrates it has in it,” said Keith Seiz, ingredient marketing representative for the National Honey Board.
This functionality has solidified honey’s use in the bar category, where growth has been based on the healthy snacking trend.