Honey authenticity is the verified assurance that honey is free from added sugars or syrups, correctly declared for botanical and geographical origin, and has not been subjected to ultra-filtration or excessive heat treatment that would mask adulteration.
In trade practice
Buyers typically require a multi-method test package: stable-isotope ratio analysis detects cane or corn syrup addition, nuclear magnetic resonance profiling identifies a broad range of adulterants, high-performance liquid chromatography maps the sugar profile, and melissopalynology confirms botanical origin. Certificates from accredited laboratories must accompany each lot, and some buyers specify which laboratory or method is acceptable. A common gap is suppliers presenting only a basic physicochemical report without isotope or NMR data, which is insufficient for buyers with strict authenticity requirements. Ultra-filtration, which removes pollen and hinders origin verification, is prohibited under the EU Honey Directive.
In a specification
Purchase specifications list the required test methods by name, state that results must come from an ISO 17025-accredited laboratory, and may require the certificate to be issued within a defined period before shipment.