The detection for adulterants in honey is performed either directly using specialized analyses (e.g. determination of β-fructofuranosidase, sugars profile, or % C4 sugars), or indirectly (e.g. proline content, diastase activity in case honey is fresh and has not been overheated, or through a combination of different analyses). Interfind’s laboratory performs various and different analyses regarding honey adulteration and provides fast and reliable results to its customers.
There are many different varieties of honey in Greece such as: blossom (cotton, sunflower), thyme, pine, fir, chestnut, oak, orange blossom and heather honey. Among these, thyme and pine honey are the most common and preferable choices.
Council Directive 2001/110/EC of 20 December 2001 defines honey quality parameters. In addition to the quality criteria (sugars content, moisture, electrical conductivity, free acids, diastase and HMF content), 2001/110/EC Directive establishes that neither food ingredients nor other additives should be added to honey (including food additives). Honey should not contain any organic or inorganic substances that are foreign to its composition.
Except for the honey quality requirements set by legislation, additional honey analyses could be required by honey packaging and distribution companies. Some of these analyses are: adulteration with % C4 sugars, determination of β-fructofuranosidase, proline and invertase as well as honey color.
Generally, the requirements for honey export in Europe are the same as the ones for domestic distribution. Additional specialized analyses may be required by private contracts.
Yes, you can select any provided testing parameter, depending on your needs. There is no limit or minimum number of analyses required.
The cost of the provided services depends on the number and type of the selected analyses. For more information you can contact us and our specialized staff will answer your questions regarding the cost of the provided services.