Honey

Honey is a sweet, viscous food substance produced by honey bees from the nectar of flowers. Bees collect nectar, process it through enzymes and evaporation, and store it in honeycombs. It is a natural product with a complex composition, primarily consisting of sugars, water, and trace amounts of enzymes, acids, minerals, vitamins, and amino acids.

Honey is widely used as a natural sweetener in a variety of food products, including baked goods, confectionery, and beverages. Its distinct flavour profile also contributes to the taste of marinades, sauces, and dressings. Honey can also provide colour and moisture to baked items.

Honey is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is primarily composed of sugars, and like other sugars, excessive consumption can contribute to increased calorie intake. The World Health Organization (WHO) and other bodies recommend limiting free sugars in the diet. While honey contains some beneficial compounds, robust scientific evidence for significant health benefits beyond its nutritional content at typical consumption levels is limited. Some studies have explored its potential antimicrobial properties, but more research is needed.