Honey Variations

Honey can vary extensively in taste, aroma, colour and consistency. These properties are influenced by several factors related to the origin of the honey, including (but not limited to):

• The flora species that the bee visited to collect pollen (i.e. the botanical source)
• The geographical area of honey production
• The season in which the honey was produced
• The conditions of harvesting, processing and storing the honey
• The species of honeybee that produced the honey.

The range of colours that may occur in authentic honey samples.

If honey properties vary so much, then why do most shop-bought honeys look, smell and taste the same?

Despite the range of flavours, colours, and consistencies that honey may comprise, consumers have particular expectations regarding what honey ‘should’ look, smell and taste like. Therefore, commercial honey suppliers tend to blend honeys of different origins to achieve a consistent appearance and flavour.

Blending also ensures that honey is available throughout the year. Because honey is produced seasonally, its supply varies throughout the year. The storage and blending of honey batches ensures that suppliers are able to fulfil the ever-increasing, year-round demand for honey.

What about monofloral honey?

Monofloral honey refers to honey produced wholly or mainly from a single plant species, e.g. orange blossom honey, litchi honey and canola honey. Conversely, multifloral honey is produced from a variety of plant species.

Monofloral honey typically has a distinct flavour profile that is valued by consumers, which is why monofloral honey often comes with a higher price tag compared to multifloral honey. However, the organoleptic properties of monofloral honey may still vary, depending on the season and geographical area of honey production as well as the conditions of harvesting, processing and storing the honey.

Monofloral honey may be a product of blended honey batches, but these batches should all originate from the same single plant species.

This can be confirmed via testing. The traditional approach to investigating honey floral origin is by melissopalynology – a microscopic pollen analysis technique. A honey may be classed as monofloral if 45% or more of its total pollen grains are from a single plant species. However, this rule does not apply to all species, as pollen is naturally underrepresented in certain plant species.

Alternative analytical techniques are being explored for their ability to characterise the botanical origin of honey and determine whether a honey is monofloral or multifloral, as melissopalynology has several limitations. These limitations include low sample throughput, the requirement for a comprehensive pollen reference database, and the need for experienced personnel to perform the analysis.

Depending on your unique testing needs, FACTS can advise on the most suitable approach to determining floral origin. Contact us for more information.

Does authentic honey crystallise?

Yes, authentic honey crystallises. This is a natural process, and not a sign of adulteration or spoilage.

Different honey types will crystallise differently. Some honeys will form very fine crystals that are evenly dispersed through the honey, while others may form larger, more gritty crystals. Some honeys will crystallise quickly after production, while others will stay liquid for long periods.

Various factors impact the crystallisation potential of honey, including:

• The fructose/glucose ratio (F/G) – honey with a low F/G is generally more prone to crystallisation than honey with a high F/G. This is because fructose tends to remain in solution, while glucose tends to separate out of solution and form crystals.
• Glucose/water ratio (G/W) – honey with a high G/W is generally more prone to crystallisation than honey with a low G/W.
• Processing (filtration) – unfiltered honey is generally more prone to crystallisation than filtered honey, as it contains small particles such as pollen or beeswax that act as starters to the crystallisation process.
• Processing (heating) – thermal processing disrupts the natural crystalline structure of honey. Therefore, heat treatments typically delay the onset of crystallisation.
• Storage temperature – low temperatures (<25°C) increase the degree of supersaturation of glucose. Therefore, cooler temperatures will typically accelerate the onset of crystallisation.
• Packaging – plastic containers tend to accelerate the crystallisation process more than glass containers.

FACTS strives to stay on top of honey-fraud trends and come up with testing solutions that best support our clients’ needs. For more information on honey testing, assistance with food fraud, and/or consulting on regulatory requirements, please contact us.

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