The aim of honey analysis is to support product quality and ensure consumer safety. Through honey testing, Authenticity is verified, quality characteristics are evaluated, botanical origin is determined and residues of substances such as acaricides and antibiotics are detected. The ISO 17025 accredited food testing laboratory of ERGANAL, offers the basic honey analysis package (Diastase activity, Conductivity, HMF, Moisture and Sugar Content) to detect the basic quality characteristics of the product. Additionally, other related honey analyses are being offered.
- Pollen analysis –accredited
- Diastase activity –accredited
- Sugars profile -Sucrose, Glucose, Maltose, Fructose
- HMF -determination of Hydroxylmethylfurfural
Pollen Analysis determines the complete profile of the pollen grains and the botanical origin of Honey. For retailers and producers who are specifically interested in certifying thyme origin of honey, ERGANAL offers the solution of Thyme Pollen Analysis package.
The inability of natural resources to meet increased demand makes honey one of the most adulterated foods on the market. ERGANAL laboratories specialize in honey testing, to verify Authenticity, protect consumer safety and support accurate product labeling, by providing evidence on the botanical origin and quality features as following the European norm 2001/110/EC.
The most common forms of for honey authenticity deterioration are closely related to the origin of sugars. Some sugars in honey come from the natural process, others are added to the honey afterwards. Honey analysis also provides information on possible product degradation due to storage conditions (HMF).
ERGANAL’s laboratories have state-of-the-art laboratory infrastructure, experienced staff and modern analytical equipment to confirm Food Authenticity and Honey quality. When required, collaborations are developed to intersect the results with different specialized analytical techniques.