The buzz on honey authenticity and carbohydrate testing.
With health foods on the rise and more interest in holistic remedies, honey has become an in-demand product. In 2015, honey exports totaled $2.3 billion with China being the largest exporter with over 12% of the market share. The Manuka honey boom saw honey exports in New Zealand almost double1 in a year. As with any success, there can be a down side. Increased reports in crime and vandalism to beehives and threats to beekeepers followed the boom. Because Manuka honey is so special in its unique properties it demands a hefty price tag, and as such, has become the target for mislabelling and adulteration. A recent article in Chromatography Today highlights how chromatography has been used to expose fake Manuka honey flooding the market.
However it isn’t just Manuka honey that is a target for food fraud. Your typical supermarket honey can also be adulterated with cheap sweeteners such as corn syrup and commercial glucose. In recent years, there has also been an influx of imported honey from Asian markets found to contain levels of antibiotics, heavy metals and other nasties which has led to criminal investigations into honey laundering.
There are some simple at home methods to tell if your honey is just honey:
Honey should solidify; this is a normal crystallization process. If it doesn’t, there is a high chance it has been adulterated.
Mix some honey with some water and then add a few drops of vinegar. If a foam occurs, the honey might have been adulterated with gypsum.
Does your honey burn? Light a match and see for yourself (maybe don’t try this at home!) Cheap, low quality honey may have added water which will stop it from burning.
