Honey Analysis

The laboratories of the Tenatamus Group specialize in the analysis of honey and bee products. In addition to the determination of variety and origin, a number of chemical analyses are necessary to ensure the quality of honey.

Honey is a pure and untreated natural product. This naturalness is specifically guaranteed in Germany by the Honey Ordinance (HonigV) or at EU level by Council Directive 2001/110/EC:

The quality of the naturally sweet raw material depends on many factors, including the origin and the environmental conditions prevailing there, as well as the processing, storage and transport conditions. Only on the basis of external characteristics (consistency, color, etc.) the authenticity or good quality of honey can not be concluded. For this purpose, sensory, chemical-physical, as well as microscopic examinations are necessary, which Tentamus carries out in laboratories specialized in honey analysis.

With its accredited laboratories, the Tentamus Group has decades of expertise in the analysis of honey. You can have us analyze your honey for authenticity and residues of pesticides, antibiotics or bee pharmaceuticals. In a honey analysis we can ensure the authenticity, high quality and marketability of your product. In addition to the complete analysis of honey, our range of analyses also includes the examination of other bee products. These include royal jelly, bee pollen, propolis and beeswax.

Our range of services for honey analysis includes various analytical methods, among others

• High-resolution mass spectrometry (LC-HRMS)
• NMR HoneyProfiling™
• Isotope mass spectrometry (CRDS, IRMS, LC-IRMS)
• Residue analysis using TripleQuad mass spectrometers
• Pollen analysis
• GMO analysis (PCR)
• Metabarcoding (NGS)
• ELISA

1. Variety determination in honey

The variety of honey is determined by the sources of honeydew, which were available to the bees during the production of honey. The total offer of pollen, nectar as well as honeydew, which the bees bring into the combs, is called Tracht.

Depending on the country of origin, extraction method, form of supply or purpose, the HonigV in Germany distinguishes nine different types of honey, which can be verified in a honey analysis:

1. Flower honey or nectar honey
2. Honeydew honey
3. Comb honey or disc honey
4. Honey with parts of honeycomb or pieces of honeycomb in honey
5. Drip honey
6. Centrifugal honey
7. Pressed honey
8. Filtered honey
9. Baked honey

According to § 3 (3) 1 HonigV, pure varietal honeys must originate completely or predominantly (at least 60%) from the flowers or plants named on the label and must have the respective organoleptic (color, odor, taste, consistency), physio-chemical (electrical conductivity, fructose/glucose ratio) and microscopic characteristics (pollen or honey-typical components).

Pollen analysis (melissopalynology) is used to determine pollen content. Pollen analysis allows conclusions to be drawn about the type of pollen of the polleniferous plants as well as the relative proportions of the respective pollen in the product. In addition, the electrical conductivity (flower honeys in general and mixtures of flower honeys and honeydew honeys at most 0.8 mS/cm and honeydew honey and chestnut honey and mixtures of these honeys at least 0.8 mS/cm) as well as sensory characteristics are essential parameters for the characterization of a variety honey.

2. Determination of origin for honey

The designation of origin on the label must comply with regulations on the indication of the country of origin. If the honey originates from one country (e.g. Germany), this must be indicated on the label. If the honey comes from more than one country of origin, the indications "mixture of EU countries", "mixture of non-EU countries" or "mixture of EU and non-EU countries" may be used.
The botanical and geographical origin can also be determined by means of pollen analysis, since conclusions can also be drawn about the geographical location of the grazing plants when evaluating the pollen.

3. Quality parameters for honey

The high quality requirements for honey are also defined in Germany in the Honey Ordinance (HonigV). To ensure these, a regular analysis of honey samples is required. In the honey analysis the required parameters of the HonigV are examined:

1. Sugar content (fructose, glucose, and sucrose content)
2. Water content
3. Content of water insoluble substances
4. Electrical conductivity
5. Acidity
6. Hydroxymethylfurfural content (HMF)
7. Diastase number (by the Schade, Phadebas or nitrophenol method)
8. Invertase activity

A low HMF content indicates the freshness and naturalness of the product, while a high HMF content indicates heat or transport damage. For honeys produced in Europe, the EU has set a HMF limit of 40 mg/kg, which must not be exceeded. HMF content can be accurately determined using high-performance liquid chromatography (HPLC). Diastase is a honey enzyme that provides information on the degree of ripeness and authenticity of the honey. Invertase is also a honey enzyme. The enzyme invertase is more sensitive to heat than the enzyme diastase and becomes inactive when heated to more than 40°C for a longer period of time. The invertase activity thus allows conclusions to be drawn about the ripeness as well as the gentle treatment of honey.

4. GMOs (genetically modified organisms) in honey

GMOs (genetically modified organisms) are plants in which certain genes have been specifically modified to stimulate their resistance to herbicides or to prevent the production of their own toxins. The modified genetic material is also found in the pollen of the plants. The most commonly genetically modified plants include corn (MON810), soybeans (RoundupReady) and canola. If bees collect the nectar and pollen from GMOs and store it in the combs, this leads to contamination of the honey with the genetically modified pollen.

Since pollen is considered a "natural ingredient" according to the court ruling, a special regulation applies here and GMOs approved within the EU do not have to be labeled on the product packaging. However, if the honey contains GMOs that are not approved in the EU, the honey is not marketable and may not be offered on the European market.

In order to make an informed assessment of GMO contamination in your honey, Tentamus Group follows a special scheme for honey analysis, which is time- and cost-efficient in checking the analysis statements relevant for you as well as the marketability.

5. Chemical contaminations of honey

Due to various influencing factors, honeys can also be chemically contaminated. Quantitative analyses are used for the chemical analysis of honey. In the case of honey products, the use of substances to control the Varroa mite as well as antibiotic, pesticide or heavy metal residues can be analyzed in particular. In the EU, some contaminations lead to a ban on the marketing of honey. One of the reasons for this is that food can become unsafe for consumers due to the contamination.

Bee pharmaceuticals

Bee pharmaceuticals are used by beekeepers to protect honeybees from infestation by the Varroa mite or other pathogens. This type of mite is considered one of the main reasons for the extinction of bee colonies, as it attacks the immune system of adult bees and then makes them more susceptible to disease. This has a detrimental effect on the quality of the honey. Chemical honey analysis tests for the following bee pharmaceuticals, among others:

• Amitraz
• Chlorfenvinphos
• Thymovar

Another disease that causes bee brood extinction is American foulbrood. In this case, young larvae are infected with spores, which leads to death and rapid spread throughout the hive. The best protective measure is good beekeeping practice. On the other hand, treatment with antibiotics is not allowed in the EU, unlike in non-European countries (for example, China or South America).
To exclude the contamination of imported honeys with antibiotics, honey should be tested for the following antibiotic residues:

• Tetracyclines
• Quinolones
• Chloramphenicol
• Aminoglycosides
• Nitrofurans

Pesticides in honey

In addition, pesticides (including those of the neonicotinoid substance class) and other agricultural residues can get into the honey. Neonicotinoids also attack the bees' immune system and in turn make them more susceptible to the varroa mite. Glyphosate residues are also a common problem. Improperly applied, bees can also target glyphosate-treated plants and thus introduce the weedkiller into the hive.

Furthermore, honey can also become naturally contaminated with pyrrolizidine alkaloids (PAs). PAs are secondary metabolites found in plants that form a natural protection against predators of the plant. Thus, they can also enter the human organism via honey products. Limit values for PA in honey do not exist at present, but it is recommended to keep the consumption quantity as low as possible. Regular testing of honey samples can ensure this.

Heavy metals in honey

Heavy metals belong to another group of possible chemical contaminants. These substances occur naturally in the soil or are used in industry. According to the current status, the amounts contained in honey are not harmful to human health, but they can have a detrimental effect on the taste of the product.

The most common heavy metals found in honey analyses include:

• Arsenic
• Lead
• Cadmium
• Mercury

6. Microbiological contamination of honey

Inadequate hygiene measures may result in microbiological contamination during honey processing. To avoid any adverse effect, care must be taken to ensure good spatial (clean rooms, ceilings, walls, floors, work surfaces, etc.) and personnel hygiene (thorough hand washing, clean work clothes, etc.).

Microbiological examinations in the course of a honey analysis are carried out in accordance with Regulation (EC) No. 2073, checking the microbiological status in order to detect pathogenic germs.

Our laboratories specialized in honey examine your honey products for the following microbiological contaminations:

• Aerobic mesophilic total plate count
• Salmonella
• Yeasts
• Molds
• E. coli
• Coliform germs
• Enterobacteriaceae
• Listeria
• Staphylococci
• Sulfite-reducing Clostridia

Honey sensory analysis as part of food analysis deals with the sensory-organic evaluation of the natural product with regard to organoleptic parameters (taste, odor, color and consistency). This is done with descriptive testing, also called descriptive testing. It is recommended to have the sensory analysis of honey samples performed by experienced experts who have the necessary scientific and technological know-how and apply it in regular inspections. The main focus here is on the evaluation of varietal typicity, as well as the detection of defects.

For sensory, chemical-physical, molecular biological, instrumental or microscopic analysis of your honey products, you can send us a sufficient sample quantity (at least 100g) by mail. The honey should be ready for sale. This means that it should be free of foreign particles, filled in a clean container (preferably glass) and properly labeled.

This could also be of interest to you:

• Analysis

  Residue analysis
  Chemical analyses
  Microbiological testing
  Food testing
  Sensory testing
  Origin verification
  Detection of Food Fraud

• Product categories

  Baked goods
  Spreads, jams, marmalades
  Cereals
  Dietary supplements

• Other Services

  Labeling
  Hygiene audit
  Hygiene training
  Sample logistics