Is Honey Processed or Unprocessed? A Complete Guide

December 2, 2025 •

4 min read

Globally, a significant portion of honey sold in supermarkets undergoes processing. This can cause confusion for consumers who wonder, is honey processed or unprocessed? The reality is that it depends entirely on the product, ranging from completely raw to heavily filtered and pasteurized.

Quick Summary

Honey exists in both processed and unprocessed forms, with commercial honey often undergoing pasteurization and ultrafiltration. Raw honey, in contrast, is minimally treated, retaining more natural enzymes and pollen.

Key Points

Processing Varies: The term 'honey' covers a spectrum from minimally processed raw honey to heavily filtered and pasteurized commercial versions.
Raw is Unprocessed: True raw honey is only lightly strained, retaining more natural enzymes, pollen, and antioxidants that commercial processing removes.
Regular is Processed: Most supermarket honey is pasteurized and fine-filtered to create a clear, smooth product with a longer shelf life.
Nutrient Retention: The heating process of commercial honey can destroy beneficial compounds, whereas raw honey retains them.
Natural Crystallization: The natural crystallization of honey is a key sign of a raw, minimally processed product and is not a sign of spoilage.
Visual Cues: Raw honey tends to be cloudy and opaque, while processed honey is clear and transparent.

Understanding the Spectrum of Honey Processing

When you pick up a jar of honey, you might not realize that the term "honey" can describe a wide range of products, from a raw, wild-harvested substance to a heavily refined golden syrup. The key distinction lies in the level of processing it undergoes after being collected from the hive. This process, or lack thereof, directly impacts the honey's appearance, texture, nutritional value, and shelf life.

Raw, Unprocessed Honey

Raw honey is collected directly from the beehive with minimal intervention. It is not subjected to pasteurization (heating) and is only lightly strained to remove large debris like beeswax fragments and dead bees. This minimal processing ensures that it retains all of its natural components, including bee pollen, bee propolis, and beneficial enzymes. As a result, raw honey often has a cloudy or opaque appearance and a thicker texture compared to its processed counterparts. The presence of these natural particles also encourages natural crystallization over time, a process that many see as a sign of authenticity.

Regular, Processed Honey

Most of the honey found on supermarket shelves is processed, undergoing several steps before being bottled.

Pasteurization: The honey is heated to high temperatures (often around 70°C or more) and then rapidly cooled. This process kills yeast cells, which prevents fermentation and extends the shelf life.
Filtration: Processed honey is often put through a fine-mesh filter under high pressure. This removes air bubbles, residual particles, and bee pollen, resulting in a clear, transparent appearance that many consumers find more appealing.
Other Additives: Some commercial honeys may be ultrafiltered and even have added sugars or sweeteners, a practice known as adulteration.

Comparing Raw vs. Processed Honey

Here is a detailed comparison of the key differences between raw and processed honey:


Characteristic	Raw/Unprocessed Honey	Regular/Processed Honey
Processing	Lightly strained, never heated above hive temperature	Pasteurized with high heat and fine-filtered
Appearance	Often cloudy, opaque, and sometimes crystallized	Clear, transparent, and smooth
Nutritional Content	Retains all natural enzymes, pollen, and antioxidants	Many beneficial enzymes, antioxidants, and pollen are removed or destroyed
Crystallization	Crystallizes naturally and more quickly over time	Crystallization is significantly delayed by processing
Flavor	Rich, complex, and distinct floral flavor profiles	Milder, more uniform flavor profile due to processing
Source	Often from local beekeepers and specialty stores	Typically from large commercial producers

The Reasons for Honey Processing

Commercial processors choose to heat and filter honey for a variety of reasons, most of which are aimed at marketability and consistency:

Improved Appearance: Consumers often associate clear, golden honey with purity and quality. Filtration removes particles that make honey appear cloudy, creating a more visually appealing product.
Extended Shelf Life: Pasteurization kills yeast, which prevents fermentation. This is especially important for large-scale operations where honey may sit on shelves for months.
Delayed Crystallization: Raw honey’s natural crystallization is sometimes mistaken for spoilage by consumers. By removing the pollen and heating the honey, processors significantly slow down this natural process.
Easy Handling: Heating honey reduces its viscosity, making it easier to bottle and package efficiently in high volumes.

Is Unprocessed Honey Healthier?

One of the most significant points of contention between raw and processed honey is the nutritional value. The heat from pasteurization can degrade or destroy beneficial enzymes and antioxidants that are naturally present in honey.

Antioxidants: Raw honey contains polyphenols that act as antioxidants, which can help reduce inflammation and oxidative stress. A study cited by Healthline found that raw honey contained significantly more antioxidants than a processed variety.
Antibacterial Properties: Raw honey also contains an enzyme called glucose oxidase, which creates hydrogen peroxide, giving honey its natural antibacterial and antimicrobial properties. This enzyme is often destroyed by heat.
Bee Pollen and Propolis: Raw honey contains small amounts of nutritious bee pollen and bee propolis, both of which are filtered out in commercial processing.

While processed honey still contains the natural sugars of honey, its functional and potential health benefits are often diminished. For those seeking the maximum health properties from their honey, opting for a raw product is the best choice.

How to Identify Raw, Unprocessed Honey

With a discerning eye, you can identify honey that has been minimally processed:

Check the Label: Look for products specifically labeled "raw" or "unfiltered". Be aware that "pure honey" does not guarantee it is raw, as it can still be pasteurized.
Observe the Appearance: Raw honey is often cloudy, opaque, and contains small, visible particles. If the honey is perfectly clear and transparent, it has likely been filtered.
Watch for Crystallization: Raw honey will naturally crystallize over time. If you find honey that is solid or has a grainy texture, it is a strong indicator that it has not been heavily processed.
Consider the Source: Buying from a local beekeeper or farmers' market increases the likelihood of getting raw, unprocessed honey.

Conclusion

The question "is honey processed or unprocessed?" does not have a single answer, as the term covers a spectrum of products. The honey you find in a plastic bear at the supermarket is most likely pasteurized and fine-filtered, rendering it processed. Raw honey, in contrast, is minimally treated to retain its natural components, including pollen, enzymes, and antioxidants, and is the truest representation of the product. The choice between them depends on whether you prioritize extended shelf life and a clear appearance or maximum nutritional benefits and a natural, complex flavor. For those who want the full, untouched goodness of the hive, unprocessed, raw honey is the clear choice.

External Resources

For further reading on the comparison of raw and regular honey, visit Healthline's detailed article: Raw Honey vs Regular: Is There a Difference?.

Frequently Asked Questions

No. While most commercial honey is heavily processed through pasteurization and filtration, raw honey is only lightly strained, leaving it in a natural, unprocessed state.

Raw honey is unpasteurized and unfiltered, retaining more natural elements like pollen and enzymes. Regular (processed) honey is heated and filtered for a smoother texture and longer shelf life, which removes many of these beneficial components.

Yes, pasteurization (heating) can destroy or reduce beneficial compounds like enzymes, pollen, and antioxidants found in raw honey. As a result, processed honey has fewer potential health benefits.

Manufacturers process honey to make it clear, delay crystallization, and kill yeast cells, which extends the shelf life for commercial retail. The processing also makes it easier to bottle.

Raw honey is often cloudy, may contain small particles, and will crystallize over time. Look for labels that specifically state "raw" or "unfiltered." Processed honey is typically clear and stays liquid longer.

No. "Raw" refers to the minimal processing level, while "organic" refers to the beekeeping and foraging practices. An organic honey can still be pasteurized and filtered, so it is not necessarily raw.

Yes, processed honey is perfectly safe for consumption by individuals over one year of age. The high heat kills yeast, and its natural properties prevent bacterial growth.

Crystallization is a natural and normal process for raw honey, proving that it has been minimally processed. It happens when glucose sugars separate from the water content, and it does not affect quality.

Heating honey, as in a hot drink, can degrade or destroy some of its beneficial enzymes and properties, just like the pasteurization process. For maximum benefit, it is best to consume raw honey without excessive heat.