How Is Honey Tested in a Lab? - #9300

With so much adulterated honey being sold, I’ve become very interested in learning how laboratories test honey for authenticity and quality. My question is: How is honey tested in a lab? From what I’ve read, laboratory tests analyze honey for parameters like moisture content, sugar composition, and the presence of impurities. For example, moisture content in pure honey should be below 20%. How is this measured in a lab, and why is it so important for determining honey quality? Another common test is the detection of added sugars, like high-fructose corn syrup or glucose. I’ve heard that chromatography and spectrometry are used to identify these adulterants. How accurate are these methods, and are there specific markers that distinguish pure honey from adulterated honey? I’ve also read about advanced testing methods like Nuclear Magnetic Resonance (NMR) spectroscopy, which can detect even trace amounts of additives. Is this considered the gold standard for honey testing, and how widely is it used by brands to certify their products? Additionally, labs often test for contaminants like pesticides, antibiotics, or heavy metals. How do these tests work, and are they mandatory for honey sold in markets? Are there certifications, like AGMARK or USDA Organic, that guarantee honey has passed these quality checks? Lastly, are lab-tested honeys significantly more expensive than others? If anyone has insights into honey testing or knows of trusted brands that ensure lab-certified purity, I’d love to hear your recommendations. What should consumers look for to ensure they’re buying high-quality honey?