Honey - Conservation and Labeling

In collaboration with Dr. Eleonora Roncarati

storage

In terms of conservation, honey is a stable product: this is true as it is not attacked by normal micro-organisms responsible for food alterations (bacteria and molds).

However, it may be subject to fermentation sustained by osmophilic yeasts, when its water content is higher than 18%. The techniques most used to prevent fermentation are based, as we have already said, on the inactivation of yeasts with heat (pasteurization) or on the concentration of the product by evaporation below the limit of fermentability. Alternatively, storage at cold temperatures (5 ° C) can be used; this technique, given the energy costs required, is not widely used, but it is the optimal solution in some particular situations (for example for fine honeys awaiting further processing or processing). Even honeys that cannot be attacked by osmophilic yeasts are however subject to progressive alterations of chemical and enzymatic origin. These transformations determine a change in the organoleptic characteristics of the product (increase in color, loss and transformation of the volatile substances responsible for the aroma, formation of compounds with a bitter taste), a loss of activity of biologically active substances (enzyme inactivation), a substantial change in sugar composition (increase in disaccharides and other complex sugars at the expense of simple sugars) and other transformations of the initial composition (increase in acidity, formation of hydroxymethylfurfural). These changes take place in all the honeys, but at different speeds depending on their initial composition (a higher water content and a lower pH determine a greater transformation speed) and storage temperatures (higher, faster). The same alterations take place even more rapidly following the heat treatments applied for technological purposes. Even very degraded honey never becomes harmful to human health, but it is undoubtedly a product of lower food value. The European legislation sets limits to the degree of aging of honey for direct food use, using the content of an enzyme (diastase or amylase) that is lost with time, and the content of hydroxymethylfurfural (HMF), a product of fructose degradation which increases. Although it cannot accurately indicate a single limit of preservation of honey, due to the numerous variables that overlap in determining it, useful indications can be obtained from the relationship between temperature (storage or treatment) and one of the aging parameters (diastase ). The ideal storage temperature for honey for conservation aspects is as low as possible. Considering the normal production disposal times, a storage temperature of around 20 ° C and in any case below 25 ° C is sufficient to ensure a satisfactory duration. In hot climates it is therefore necessary that the warehouses are sufficiently insulated (for example underground) and possibly conditioned at the indicated temperatures. It is also essential to ensure that during production and transport the honey does not overheat excessively, avoiding long stays outdoors in full sun. Considering also the product presentation aspects, we must remember that for the honeys to be presented in liquid form the crystallization is inhibited below 5 ° or above 25 ° C, while for the honeys in the process of crystallization or already ready for the market the temperatures of 14 ° - 20 ° C are the most suitable for rapid crystallization and stable storage. We can therefore indicate as ideal temperatures for the storage of honeys waiting to be processed or already potted at crystallized those of 14 - 20 ° C; for liquid honeys after the invasion, the refrigerator temperature, 0 - 5 ° C, would be the best or, as a second alternative and only for short periods, it is possible to suggest storage at 25 ° C. Even the sunlight causes some negative transformations on honey, especially on the enzyme that is responsible for the antibiotic activity (glucose oxidase). Exposure to the sun must therefore be limited, above all due to the effect on the temperature increase that it causes even on non-transparent containers. Packaging in non-transparent containers is generally not necessary and would also run counter to commercial needs. Particular importance must be given to the protection against environmental humidity by means of an adequate hermetic packaging and keeping the humidity of the storage warehouses below 60% relative humidity. Otherwise, the honey can rehydrate until it develops osmophilic yeasts and ferments. With regard to containers for bulk storage it may be suggested that they must, of course, be made of materials suitable for contact with food, generally in metal coated with enamels or plastic materials, they must not have metal parts in contact with honey, not they must give off odors and must have a sealing system that allows complete emptying of the crystallized honeys.

Labeling

The denomination of sale "honey" is not up to the filtered products, comb, with pieces of comb and for industrial use, for which the specific wording must be used. The labeling of honey for industrial use must present the wording "intended only for the preparation of cooked food" next to the sales denomination. When used as an ingredient, although designated by the term "honey" in the sales denomination, it must be fully indicated in the list of ingredients with the percentage next to it. With the exception of filtered honey and those for industrial use, the sales denominations may be supplemented by indications referring to:

• At floral or vegetable origin, if the product is wholly or mainly obtained from the indicated plant and possesses the organoleptic, chemical-physical and microscopic characteristics (in the ministerial office the eligibility of the indication "millefiori" for the honeys coming from was specified from several plant species).
• At territorial, regional or topographical origin, if the product comes entirely from the indicated origin (the indications "mountain honey", "of meadow", "of forest" are not allowed);
• To specific quality criteria (provided for by Community legislation). At the moment, the only Italian product with Community recognition of Protected Designation of Origin is Lunigiana honey.

It is also possible to market melliferous products from organic farming; the labeling must also report the country or countries of origin in which the honey was collected; the term "Italian honey" is therefore permitted. If the honey originates from several Member States or third countries, the indication may be replaced by one of the following:

• "mixture of honeys of EC origin"
• "mixture of honeys not originating from the EC"
• "mixture of original and non-EC honeys"

Honey, marketed as such or otherwise intended for human consumption, cannot be added to any other product such as additives, sugary syrups and any other addition except honey. It must not have an anomalous taste or smell, it must not have started a fermentation process, it must not have an artificially modified degree of acidity; it must not have been heated in such a way as to significantly destroy or inactivate the natural enzymes; it must not have undergone filtration procedures to extract pollen or other specific components, thus making it impossible to determine the origin. In this sense, the filtered honey represents a rather equivocal diction.

As regards the denomination "millefiori", it can be used only when the honey in the vase corresponds to a collection by the bees "assembled" with a natural process; on the contrary, when it comes to mixing man-made honeys from different botanical and / or territorial origins, it will be defined as a "blend".