Is buying honey still in the comb a guarantee of real honey or is that faked now too?
Nope
FY21/22 Sample Collection and Analysis of Imported Honey for Economically Motivated Adulteration | FDA).
The FDA recognizes that the term “honey” commonly refers to the thick, sweet, syrupy substance that bees make from the nectar of plants or their secretions and store in honeycombs (see FDA’s Proper Labeling of Honey and Honey Products: Guidance for Industry).
When companies add undeclared cheaper sweeteners to honey, such as syrups derived from cane, corn, rice or sugar beets – and label the product as “honey” – they do so to lower their production costs, but consumers still pay the full price for what is deceptively labeled as honey, with the additional profit going to the companies. This is fraud, or “economically motivated adulteration,” the regulatory term used by the FDA. Simply put, consumers are being cheated.
Studies suggest that economically motivated adulteration of honey is somewhat prevalent, with findings of 13% in Canada and 14% in the European Union, respectively, in recent years.[1],[2]… Of the 144 import samples collected and tested, the FDA found 14 (10%) to be violative. The remainder were in compliance. The full, published dataset is available on FDA.gov.
All “honey” from yemen was fake.
So about 14% of USA imported honey is adulterated- or at least they tried to.
India honey is fairly safe.
So Chronos was absolutely correct- the FDA is on it.
Unless imported from yemen, it is very likely real.
Heh, at least label it Huney or something.
Nitpick: Although both are mostly fructose and glucose, the proportions differ. Honey is about 40% fructose, but HFCS can be up to 90% fructose. And there’s other stuff in honey.
And this is the other part of it. American manufacturers do adulterate honey… but when they do it, they label it as such. There are enough people who don’t read labels that they can still sell plenty of it, so there’s little reason for them to lie. So don’t be one of the people who doesn’t read labels.
None of this is to say, incidentally, that you shouldn’t buy your honey from the local farmers’ market (or raise your own bees, or get if from a friend or relative who does, or whatever). There are lots of legitimate things the major suppliers can do to increase their profits, and most of those will result in a lower-quality product. Even though the difference between honey and HFCS is just a few trace impurities, those impurities can make a difference in the flavor (a lot of them are the same compounds that give flowers their scent, and give different flowers different scents, and of course the floral flavor is part of what you want from honey).
I feel this is definitely best!
Out of curiosity, why does it matter?
We go through about two quart jars of honey a year, and I buy a raw wildflower honey that’s made nearby. I buy it because it’s really delicious: strong and floral and dark. But if I found out it was part molasses, wouldn’t it be just as delicious?
I don’t buy light honey, including like gourmet sourwood honey, because I don’t care for the delicacy of its flavor. If you gave me a corn syrup/honey blend, I also wouldn’t care for the delicacy of its flavor.
Truth in labeling. What if the adulterant is something you are allergic to, or violates your ethical stand?
If I buy ground beef that is delicious but it turns out to be 2% veal or pork, it’s no big deal unless I’m a Jew or I have a stand against veal.
Fair enough.
This, plus if they are cutting the product with cheap fillers, and charging you for “100% honey”, that’s not right, either.
::golf clap::
I recall this story from a half dozen years ago: 4 out of 5 jars of Manuka Honey are fake
They check…if they have the manpower to do so.
FDA food safety inspections plummet, despite congressional mandate | Environmental Working Group (ewg.org)
Mainly bee vomit.
I just checked online walmart.com and it appears all the cheap honey is labeled as 100% honey. Are folks saying this cheap honey may be manipulated beyond pasteurizing and filtering?
We get free honey from our friend that has his own colonies and haven’t purchased it in many years. We have to find ways to use it since we don’t go through much. It’s hard to keep it in a liquid format. He claims that some pollens produce honey that crystallizes much faster and we’ve noticed variation over the last several years. He is super into bees and goes to workshops and Extension events whenever he can.
I’ve heard that eating local honey can help fight allergies endemic to the area, since it’s sourced from local plants. I’m not sure if the beekeeper who told me this was correct.
HFCS 90 is rarely used, except for mixing into other HFCS types. HFCS 42 and 55 are far more common.
Also, those two numbers aren’t comparable. The HFCS numbers are by dry mass–so 55% fructose implies 45% glucose. But the 40% fructose in honey you refer to includes water and other things. If considered the same way as HFCS, honey is almost identical to HFCS 55, with 55% fructose vs. 45% glucose.
Hey, Boo boo!!
That depends on the variety. Some honeys crystallize quickly, and some take a long time. Acacia, sage, and tupelo honey aren’t prone to crystallization because a high proportion of their sugars is fructose. Clover honey is quick to crystallize. Orange blossom honey can take six months to crystallize.
I can’t tell if this is a genuine or a sarcastic response.