Malt extract

Malt extract is a viscous liquid or powder made from malted barley, or sometimes other grains. The grains are steeped in water, allowed to germinate, then dried and milled. Enzymes released during germination convert starches into sugars, which are then extracted with hot water and concentrated by evaporation.

Manufacturers add malt extract primarily as a sweetener and flavouring agent, imparting a distinct malty taste. It also contributes to colour and can act as a browning agent in baked goods. It is commonly found in breakfast cereals, bread, confectionery, and non-alcoholic beverages.

Malt extract is not typically considered a food additive under UK law, but rather a food ingredient. It is a source of carbohydrates, including sugars. The Food Standards Agency (FSA) has not set specific regulatory limits for malt extract as an ingredient. While it contains natural sugars, its consumption as part of a balanced diet is generally considered acceptable. Evidence regarding specific health benefits or risks associated with typical consumption levels is limited.