Tag: Honey regulations

According to international standards like the Codex Alimentarius, the maximum limit for sucrose in honey is typically 5%, with specific exceptions. This guideline is a critical measure used to determine the authenticity and quality of honey, as higher levels can indicate adulteration or improper beekeeping practices. The natural sucrose content in honey is typically much lower, since bees use an enzyme to break down most of the sucrose from nectar.

Globally, honey is one of the most faked food products, meaning the label '100% natural honey' is critical for consumers seeking authenticity. This guide explains what that label signifies, the differences between natural and processed honey, and how to spot genuine honey for yourself.