How we test every batch for purity
The seven things our labs check before a jar gets a label.
Written by
Dr. James Chen, food science
Every batch we sell is tested by an independent NATA-accredited laboratory. The certificate sits on our website and travels in the shipping box. Here is what they actually measure:
- Moisture content (must be below 18.5%)
- Diastase activity (the enzyme number that proves the honey hasn’t been over-heated)
- HMF — hydroxymethylfurfural — a marker of heat damage or age
- Pollen profile (botanical origin)
- Methylglyoxal (MGO), for our manuka grades
- Sugar profile via HPLC
- Heavy metal screen
If any one of these fails, we don’t bottle the batch. We feed it back to the bees.
About the author
Dr. James Chen, food science
Contributor
A storyteller from the family — sharing what we learn on the ridge, in the rainforest, and in the kitchen.
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