Consumers face a growing threat as counterfeit honey infiltrates shelves across Europe, compromising both quality and safety. Common adulteration methods include dilution with glucose-fructose syrup and harvesting honey before it matures, resulting in higher water content and diminished nutritional value. These manipulations not only degrade the product but also undermine centuries-old traditions of honest beekeeping.
While many attempt home tests for authenticity, such as the napkin or hexagon shape test, these methods prove unreliable. Real honey can behave similarly to fake varieties in these informal tests, making them poor indicators. The only dependable solution lies in rigorous laboratory analysis, which can detect subtle chemical and enzymatic differences. As counterfeiters grow more sophisticated, consumers must rely on scientific verification to ensure the honey they consume is pure and genuine.
