There are many categories of honey available for purchase, each catering to different consumer preferences. While many mainstream consumers think of honey as a pure, golden, syrupy liquid that comes from a squeeze bottle, consumers who are more interested in whole foods likely know honey to be a naturally occurring sweetener, diverse in flavor and rich in nutrients. If you fall in this second category, you may appreciate the benefits of raw, unfiltered honey, which comes straight from the beehive to the table, as opposed to “regular” honey, which undergoes heating and filtration processes that transform it from a fresh, farm-to-table product into a shelf-stable syrup.
What “Regular” Honey Usually Means
Raw honey goes directly from the honeycomb to the table, often after gentle straining to eliminate debris and large pieces wax from the beehive. Though it may be strained, raw honey is often unfiltered, meainging it contains nutritional components like bee pollen. It’s generally preferred by those who gravitate towards fresh, ethically produced, unprocessed foods.
Whereas raw honey refers to unpasteurized honey, “regular honey” refers to the rest of the honey you’ll find in the market. Regular honey is typically pasteurized, filtered, and can even be supplemented with sweeteners and other additives (which is actually honey fraud if not labeled!) Honey producers may add unnaturally occurring substances to honey for several reasons, but primarily to reduce the cost of honey production or to cater to certain flavor preferences. If these substances aren’t clearly indicated on the label, it’s considered adulteration. A 2020 review found that “olive oil, milk, honey, saffron, orange juice, coffee, and apple juice are the seven most likely food ingredients to be targeted for economically-motivated adulteration of food.” This means that the honey you see on a grocery store shelf may not really be honey at all. As is the case for olive oil, it’s important to learn how to read honey labels and identify the type of honey or honey product you’re purchasing.
Heat Processing and Ultrafiltration
A key difference between raw and regular honey is that regular honey is pasteurized. Pasteurization involves heating the honey to approximately 145℉ then quickly cooling and storing it in sealed containers. This process kills microbes like bacteria, yeast, and mold that may be dangerous to consume. (Please note that pasteurization doesn't kill all microbes and no honey is recommended for children under a year old.) While pasteurization is very common and is considered an appropriate food safety measure for some products, when it comes to honey, there is room for debate.
Alongside pasteurization, processed honey typically undergoes ultrafiltration. During this process, the honey is forced through very small porous membranes that filter out any particles larger than 0.1-0.5 microns, including pollen grains.
What Is Lost During Processing
Pasteurized, filtered honey is popular because it has some advantages. In addition to killing potentially dangerous microbes that may live in raw honey, pasteurization can extend liquid honey’s shelf life by delaying crystallization. Some mainstream consumers prefer a liquid honey and even may be put off by crystallization, so regular honey does have a role in the market. Proponents of processed honey likely aren’t bothered by the changes in color, texture, and flavor that come with processing. In fact, they may prefer it.
More conscious consumers, however, typically prefer raw honey due to its robust flavor and numerous health benefits. In addition to diminishing natural flavor, pasteurization and filtration remove some beneficial components from honey such as bee pollen, bee propolis (the sticky substance bees use to repair their hives), certain enzymes, amino acids, and antioxidants. A 2024 study found that honey pasteurized at 78°C for 6 minutes had significantly lower polyphenol content after two years of storage than untreated honey, and one measure of its antioxidant capacity dropped by a third. Fans of extra virgin olive oil will understand the health implications of losing out on polyphenolsand antioxidants.
While we’re still waiting on a controlled scientific study that definitively proves raw honey offers more health benefits than regular honey, the benefits of antioxidants and polyphenols have been proven.
Taste and Texture Differences
Raw, unfiltered honey simply tastes better. Like different extra virgin olive oils and different wines, different honeys offer unique tastes. For example, our Black Button Sage honey is clean, sweet, and smooth with herbaceous undertones, while our California Spring Wildflower honey is medium-bodied, bright, and earthy. Regular honey doesn’t offer this type of flavor profile.
Raw honey does crystallize, but crystallization isn’t something to fear. Crystallization is not a sign of spoiling, and many people enjoy the texture of crystallized honey. If you’re not one of them but you’d still prefer to enjoy the robust flavors of raw, unfiltered honey, crystallized honey can be liquified again by placing the opened jar in a hot water bath. Just be careful to avoid direct heat to avoid damaging the flavor and antioxidants.
When Each Type Is Used
There are instances when processed honey may be a better choice than raw honey. For example, if you’re cooking or baking, processes that inherently involve heat and which disguise the nuanced flavor profiles of more delicate honey varietals, pasteurized, filtered honey is probably fine.
If you’re using honey for its health benefits or as a finishing touch on a dessert, as an accent on a cheese board, or in a craft cocktail, we’d recommend raw honey. We may be biased, but we’re confident you’ll love the flavor profiles of Frantoio Grove’s raw, unfiltered honey collection.
