Is Raw Honey Considered a Processed Food?

December 28, 2025 •

4 min read

According to the National Honey Board, the average American consumes about 1.6 pounds of honey per year. A key question for health-conscious consumers is whether is raw honey considered a processed food, and the answer lies in understanding the minimal handling involved after extraction.

Quick Summary

Raw honey undergoes only minimal handling, typically straining to remove large debris, differentiating it from commercial varieties that are heavily heated and filtered. This light touch preserves its natural enzymes, pollen, and antioxidants.

Key Points

Minimal Handling: Raw honey is only strained to remove large debris like beeswax, preserving its natural state.
Extensive Processing: Commercial honey is typically heated (pasteurized) and finely filtered to delay crystallization and improve clarity.
Nutrient Retention: Raw honey keeps its natural enzymes, antioxidants, and trace amounts of bee pollen, which are often destroyed in processed honey.
Visual Difference: Raw honey is often cloudy or opaque and can crystallize over time, while processed honey is clear and smooth.
'Organic' is not 'Raw': An organic label does not guarantee minimal processing; it only ensures specific agricultural standards were followed.
Consumer Choice: For maximum nutritional benefit, choose honey specifically labeled 'raw' or 'unfiltered' to ensure minimal intervention.

Understanding the Spectrum of Food Processing

To determine if raw honey is a processed food, it's essential to first understand the spectrum of food processing. The term 'processed food' can be misleading, as most foods we eat have been altered in some way from their natural state. The real distinction lies in the degree of processing.

Minimal vs. Ultra-Processing

Minimal processing, such as washing, cutting, or straining, is a far cry from ultra-processing, which involves multiple industrial steps like pasteurization, filtration, and the addition of preservatives. Fresh-cut vegetables are minimally processed, while sweetened, shelf-stable cakes are ultra-processed. Raw honey falls into the former category, undergoing only the necessary steps to make it edible and safe, without stripping it of its natural goodness.

The Journey from Hive to Jar: How Raw Honey is Made

The process for creating raw honey is remarkably simple and preserves its natural state as much as possible.

Harvesting: Beekeepers collect the honeycomb frames from the hive when the honey has reached the correct moisture content.
Uncapping: They carefully remove the thin wax layer that seals the honeycomb cells, allowing the liquid honey to be extracted.
Extraction: The frames are placed in a centrifuge-like extractor, which spins the honey out of the comb without damaging the bees or the hive structure.
Straining: Finally, the extracted honey is poured through a mesh strainer or cheesecloth to remove large impurities like beeswax and dead bees. It is not subjected to fine-level filtration that removes pollen or pasteurization with high heat.
Bottling: The honey is then bottled and ready for sale, often in a cloudy or opaque state due to the presence of natural elements.

The Effects of Processing on Commercial Honey

In contrast, the vast majority of commercial honey on supermarket shelves is heavily processed. This is done to achieve a more appealing, consistent, and uniform product with an extended shelf life.

High-Heat Pasteurization

This process heats the honey to high temperatures, typically over 160°F, to destroy yeast cells and delay crystallization. Unfortunately, this also denatures many of honey's beneficial enzymes, vitamins, and antioxidants.

Ultrafiltration

After pasteurization, the honey is forced through extremely fine filters, sometimes with the addition of water, to remove all pollen, fine particles, and air bubbles. This results in a clear, smooth, and aesthetically uniform product, but one that is significantly stripped of its natural components.

Raw Honey vs. Processed Honey: Key Differences


Feature	Raw Honey	Processed Honey
Processing	Minimally handled, only coarse straining used.	Heated (pasteurized) and finely filtered.
Nutrients	Retains natural enzymes, antioxidants, vitamins, and minerals.	Many nutrients are destroyed or reduced by heat and filtration.
Pollen	Contains trace amounts of bee pollen.	Ultrafiltration removes most, if not all, bee pollen.
Appearance	Often cloudy, opaque, and has a more complex color.	Clear, uniform, and smooth.
Crystallization	Crystallizes naturally over time, which is a sign of purity.	Processed to prevent or delay crystallization.
Flavor	Richer, more complex flavor profile influenced by floral source.	Consistent, often milder flavor profile.

The Verdict: Raw Honey is Minimally Processed

Based on the level of intervention, raw honey is indeed a type of processed food, but it is minimally processed. The term 'processed' covers a wide spectrum of changes, and raw honey's simple straining is on the gentlest end. It is a stark contrast to the heavy-duty heating and filtration used for commercial, processed honey. This minimal handling ensures that raw honey retains its full range of beneficial nutrients, including antioxidants, enzymes, and bee pollen.

The Misconception of 'Organic' vs. 'Raw'

It is also important to note that a product labeled 'organic' is not necessarily 'raw'. Organic standards typically relate to the agricultural practices and environment, ensuring no pesticides or chemicals are used near the beehive. However, an organic honey producer may still choose to pasteurize and finely filter their product, resulting in a processed organic honey rather than a raw one. For consumers seeking the most natural product, looking specifically for a 'raw' or 'unfiltered' label is key.

Conclusion: Making an Informed Choice

The distinction between raw and processed honey comes down to the extent of human intervention. While all honey is harvested and handled to some degree, raw honey retains its natural state with only light straining. This minimal processing preserves its complex flavor profile and nutritional benefits, including antioxidants and natural enzymes. Commercial honey, on the other hand, is subjected to extensive heating and filtration, which sacrifices nutritional value for appearance and shelf life. For those seeking the full, natural benefits of honey, choosing a raw or unfiltered product is the best option. A good rule of thumb is that if it's perfectly clear and doesn't ever crystallize, it's likely heavily processed.

Visit Healthline for more detailed nutritional comparisons of raw versus regular honey.

Frequently Asked Questions

The key difference is the level of processing. Raw honey is only strained to remove large particles, preserving its natural nutrients. Processed honey is heated (pasteurized) and finely filtered, which removes pollen and can destroy beneficial enzymes and antioxidants.

Yes, technically, any alteration from a food's natural state is a form of processing. However, the light straining of raw honey is considered minimal processing, which is fundamentally different from the extensive heat treatment and filtration of commercial honey.

Raw honey appears cloudy or opaque because it contains natural, fine particles such as pollen, propolis, and small bits of beeswax that are not removed by the coarse straining process. Commercial honey is clear because these elements are filtered out.

Some people believe that local raw honey, which contains trace amounts of local pollen, may help desensitize the body to seasonal allergies. However, there is limited scientific evidence to support this claim, and it should not be relied upon as a treatment.

No, raw honey is not safe for infants under one year old. It may contain spores of the bacterium Clostridium botulinum, which can cause infant botulism. An infant's underdeveloped digestive system cannot combat these spores, unlike an adult's.

Appearance is a good indicator. Raw honey is typically cloudy, opaque, and may contain visible particles. Perfectly clear, glass-like honey has almost certainly been filtered and processed.

Crystallization is a natural process and a sign of pure, raw honey. To reliquefy it, simply place the jar in a warm water bath and stir gently. Avoid high heat, as it can damage the honey's beneficial enzymes.