There are plenty of ways in which processors could improve their products by using malt, but unfortunately only about 30% of manufacturers know what the ingredient is, according to an ingredients expert.
"Most people think that malt is something their cats do in the Summer!" says Muntons general manager Andy Janes. The malted ingredients firm is keen to tell processors about malt, but it looks like the company has a long way to go. "I've been stood in a supermarket asking people what ingredient in Maltesers makes them taste the way they do and nobody has a clue," claims Janes.
Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. Muntons supplies barley-based ingredients, such as malt flours, malted flakes, liquid extracts and dried malt extracts to various food industry sectors.
In many applications, malt acts as a flavour enhancer. It can save on the amount of fruit used in a strawberry ice cream because the malt compensates the flavours, says the firm.
Malt can also be used to assist with colour. For example, Muntons' new Clarimalt range is designed to help the brewing industry provide clearer products. If a brewery makes a beer and the batch has colour variation, then malt can be used to standardise it.
Meanwhile, the firm's new Torrax range can help bakers give their products optimum mouthfeel and colour. For example, firms can use less cocoa in chocolate muffins, yet still achieve a rich flavour and appearance by using the product.