Compare honey

Research · Honey

What our research found about honey

Honey should be the only ingredient, and the main differences are floral source, processing and how it is labeled. The FDA’s guidance on honey labeling says a product with added ingredients, such as sweeteners or flavorings, should be labeled to show them (for example as a blend or a flavored honey) rather than as plain honey. “Raw” has no legal definition in the U.S.; it generally means minimally heated and filtered, which affects crystallization and texture but not the basic ingredient. Mānuka honey is graded with brand systems such as MGO or UMF, which are producer or industry ratings.

Honey adulteration and origin are real concerns, which is why traceability programs such as True Source Honey exist. The Dietary Guidelines advise against feeding honey to infants under 12 months because of the risk of infant botulism. Compare floral source, origin, processing and unit price per ounce.

Products

265 brands

Full labels recorded

727% of the shelf

Maker says organic

5maker’s claim

List an added sweetener

7of 7 labels

List a seed oil

0of 7 labels

Typical label length

2ingredients (median)

Counts use complete, current ingredient labels only. Records without a published label stay unknown and are never counted as clean.

What to compare

• One ingredient. Plain honey should list only honey; flavored products list additions.
• Floral source and origin. Wildflower, clover, orange blossom and Mānuka differ in flavor and price.
• Raw and filtered. Raw is a producer term; it mainly affects texture and crystallization.
• Mānuka ratings. MGO and UMF are rating systems; compare the same scale.

References

1. Guidance: proper labeling of honey and honey products U.S. Food and Drug Administration
2. Honey traceability certification True Source Honey
3. Dietary Guidelines for Americans U.S. Department of Agriculture and HHS
4. Organic labeling and what the USDA Organic seal means USDA Agricultural Marketing Service