Top of the Hive: New Tests Discovered to Detect Fake Honey because a 2023 report by the European Commission revealed that 46% of 147 honey samples were likely adulterated with inexpensive plant syrups. Due to the varying characteristics of honey, affected by nectar sources, harvest seasons, and geography detecting adulteration is often complex and challenging. Existing authentication methods are both costly and time-consuming, fueling the need for reliable testing and new regulations to combat fraud.
| Date | August 18, 2024 |
| Source | Cranfield University |
| Summary | Scientists have introduced innovative methods to identify sugar syrup adulteration in honey, enabling quick and precise testing to uncover counterfeit products. |
If you want to know recent biology news like New Tests Discovered to Detect Fake Honey: Smell prepares nematodes and the human gut to combat infections, Mantis Shrimp-Clam Relationship Challenges a Biological Principle, Injury Dressings in First-Aid Kits Can Identify Shark Species After Bite Incidents, Harnessing big data helps scientists home in on new antimicrobials, New geological datings place the first European hominids in the south of the Iberian Peninsula, A New Rule of Biology Focusing on Evolution and Aging.
The typical composition of honey:
| Component | Percentage (%) |
|---|---|
| Sugars | 80-85% |
| Water | 15-20% |
| Organic Acids | 0.5% |
| Amino Acids | 0.2-0.3% |
| Enzymes | Trace |
| Vitamins | Trace |
| Minerals | 0.1-0.2% |
| Antioxidants | Trace |
| Pollen | Trace |
| Flavonoids & Phenolic Acids | Trace |
| Aromatic Compounds | Trace |
| Other | Trace |
New Tests Discovered to Detect Fake Honey
- Using the non-invasive Spatial Offset Raman Spectroscopy (SORS) method—originally developed at STFC’s Central Laser Facility (CLF) and commonly applied in pharmaceutical and security diagnostics—samples of UK honey spiked with rice and sugar beet syrups were analyzed.
- This technique proved highly accurate in identifying the presence of sugar syrups. SORS quickly recognized the unique ‘fingerprint’ of each ingredient, and by combining this with machine learning, scientists were able to detect and identify sugar syrups from various plant sources.
- This analysis method is both portable and easy to implement, making it an ideal tool for screening honey throughout the supply chain.
- The paper titled Application of Spatial Offset Raman Spectroscopy (SORS) and Machine Learning for Sugar Syrup Adulteration Detection in UK Honey was published in Foods 2024, vol. 13.
DNA Traces in Honey Used to Differentiate Real from Fake
- In a second study, in collaboration with the Food Standards Agency and the Institute for Global Food Security at Queen’s University of Belfast, DNA barcoding was utilized to detect rice and corn syrups spiked in UK honey samples.
- Scientists examined 17 honey samples from bee farmers across the UK, representing different seasons and floral nectar sources, and purchased four samples from supermarkets and online retailers. These samples were then spiked with corn and rice syrups sourced from various countries.
- DNA barcoding—an already established method for food authentication—proved effective in breaking down each sample’s composition, successfully detecting syrups even at a 1% adulteration level.
- DNA methods have not been widely used to examine honey authenticity until now. But the considerable variation in honey composition makes authentication particularly challenging. Therefore, having this consistent technique in the testing arsenal could significantly reduce honey fraud.
- The two newly developed methods can be used in tandem to increase the likelihood of detecting external sugar adulteration in honey.
FAQ:
1. What is honey?
Honey is a sweet, viscous substance produced by honeybees from the nectar of flowers. Bees collect nectar, process it with enzymes in their bodies, and store it in honeycombs as a food source for the colony.
2. How is honey made?
Honey is made through a process where bees collect nectar from flowers, then mix it with enzymes in their stomachs. They deposit this mixture into honeycomb cells, where it evaporates, thickening into honey.