Malted Barley Market
Malted barley is produced from raw barley grains. It is produced under strict supervision to ensure high levels of purity and consistency in food products. Malted barley is used in various applications within the food, beverages, distilleries, and pharmaceutical industries. It is used in food applications, as a high-protein form of malted barley is often a label-listed ingredient in blended flour typically used in the manufacture of yeast bread and other baked goods. Malted barley has been gaining increasing demand in various applications such as beer, whiskey, malted milkshakes, malt vinegar, confections such as Maltsters and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods including malt loaf, bagels, and rich tea biscuits.
For instance, according to the U.S. Food & Drug Administration (FDA), Section 76 of United States Grain Standard Act (USGSA) authorized Grain Inspection Packers and Stockyard Administration (GIPSA) to establish and maintain the standard of barley and other grains regarding, kind, class, quality, and condition. The barley standard facilitates the marketing of barley defines the U.S. barley quality and terms of use in the domestic and global marketplace. The use of malted barley in food products is known to increase the nutritional qualities of the food products. This is expected to increase the demand for malted barley across the globe. Malted barley is widely used for different types of beverages, as it is the main ingredient for many beverages. The malted barley used in the manufacturing of beverages such as beer and whiskey gives them their distinct taste and flavor.
Market Dynamics
Malted barley has also found a profound place in the bakery & confectionery industry. The Food and Drugs (FDA) categorized beta-amylase which is present in malted barley as Generally Recognized As Safe (GRAS) that further led to an increasing demand for malted barley in the bakery & confectionery industry. For instance, malted barley are used in the bakery and confectionary industry as malt flour. Malted barley is de hulled and ground to form malt flour, malt flour is rich in alpha amylase which increases the diastatic (the presence of enzymes such as alma-amylase and beta-amylase) activity of wheat flour. During baking, malt flour boosts diastatic activity, making yeast food more available in the flour.
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