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Honey & Honey Products

Honey has always been widely used by communities around the world since ancient times. Honey can be traced back to the nectar present in plant blossoms from where it is collected by the bees. This sweet delicacy has a lot more to offer than its taste and has a long history of medicinal use. For centuries, honey has proven to be an effective antibacterial and antifungal commodity. It is also packed with phytonutrients which give honey its unique antioxidant properties. It has been proved to be effective in combating the diseases of the upper respiratory tract.

With such diverse uses, there is no doubt that honey is one of the highly marketed commodities around the world. With greater demand, comes greater competition, and with that comes higher risks associated with quality and adulteration. The quality of honey mainly depends on the authenticity of the honey and the water content. Authenticity has dual meanings, one in terms of honey production and the other is in terms of the description of its geographical and botanical origin. The water content can also significantly affect the shelf life as well as the purity of honey. Adulteration of honey with sugar syrups was seen as the most widely observed malpractice followed by mis-description of geographical and/or botanical origin of honey.

Since honey is so high in demand, there have been many attempts to mix sugars like glucose, dextrose, molasses, sugar syrup, invert sugar, corn syrup, or any other similar product to reduce the price while maintaining the sweet taste. To check for adulteration, initially NMR spectroscopy was used, however adulterants containing C3 sugar and foreign oligosaccharides were then used, which are not detected by NMR.

In order to ensure the reliability of honey, FARE Labs has created one of the most reliable and specialized setup of LC-IRMS for detecting honey adulteration of any form, thus ensuring purity of your product. We have worked with companies such as ITC, Saffola, Dabur, etc. for testing the purity of their honey.

We perform complete honey testing as specified by the standards of the Food Safety and Standards Authority of India (FSSAI). Other than adulteration, other common parameters tested in honey are mentioned below.

  • Physical & General Parameters (Organic and inorganic matter including visible mould, insects and insect debris, fragments of bees, brood, pieces of beeswax, grains of sand, and any other extraneous matter ,flavour, taste, etc.)
  • Chemical Analysis
  • Total reducing sugar/
  • Total Reducing Sugar
  • For Carbia Colossa and Honey Dew
  • Sucrose
  • Fructose Glucose Ratio
  • Hydroxy Methyl Furfural (HMF)
  • Acidity (Expressed as Formic Acid)
  • Free Acidity
  • Diastase activity
  • Water insoluble matter
  • Pollen Count (Monofloral and Multifloral)
  • Proline
  • Moisture
  • Specific Gravity (at 27°C)
  • Electrical Conductivity
  • C-3 Sugar (Delta 13C fru-glu) (The difference in 13C/12C ratio between fructose and glucose
  • C4 Sugar
  • Foreign Oligosaccharides
  • Delta 13C Protein – Honey (The difference in 13C/12C between honey and its associated protein extract)
  • Total Ash
  • Alcohol content as ethanol
  • Nutritional Analysis &
  • Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Minerals (calcium, iron, magnesium, manganese, etc.)
  • Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, ochratoxin A, etc.)
  • Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
  • Naturally Occurring
  • Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, etc.)
  • Melamine
  • Antibiotics Residues (AHD, AOZ, AMOZ, ampicillin, etc.)
  • Pesticide Residues
  • Sensory Evaluation
  • Shelf Life Testing
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
  • Molecular Testing
  • Allergens (celery, mollusc, milk, egg, fish, etc.)
  • GMO Testing
  • Test for active Components (Qualitative)
  • Radioactive residues
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