Crystallized honey: why it happens and how to fix it

Crystallized honey is safe to eat. Learn why honey crystallizes, which US honeys set fastest, how to liquefy it gently and how to make creamed honey at home.

Crystallized honey is honey in which part of the glucose has formed small crystals, turning it from a clear liquid into a cloudy, thick, creamy or grainy solid. It is natural, it is safe to eat, and it is not a sign that the honey is old, fake or spoiled. How fast it happens depends on the flowers the bees worked, the water content and the storage temperature: canola or clover honey can set within weeks, while tupelo stays liquid for a very long time. You can eat it as it is, liquefy it in a warm water bath at or below about 104°F (40°C), or turn it into smooth creamed honey.

Why does honey crystallize?

More sugar than the water can hold

Honey is mostly sugar. The National Honey Board’s nutrient table gives, per 100 g of honey, about 38.5 g of fructose, 31 g of glucose and 17.1 g of water. As the Board puts it, that makes honey a supersaturated solution: it holds more sugar than its water can normally keep dissolved. Iratxe Perales, co-founder of the honey-analysis company Sonicat Systems, interviewed by CORDIS, the European Commission’s research news service, explains why this matters: a supersaturated solution is unstable, and sooner or later some of the sugar leaves the solution as crystals.

Glucose crystallizes, fructose stays liquid

The two main sugars in honey behave very differently:

glucose is the less soluble one, and it is the glucose that crystallizes. The National Honey Board describes crystallization as glucose spontaneously precipitating out of the supersaturated solution;
fructose is far more soluble. It stays liquid and holds crystallization back.

The crystals are glucose monohydrate: each glucose molecule that crystallizes takes one molecule of water with it. Keep that in mind, because it means the liquid left between the crystals ends up slightly wetter than the honey was to begin with.

What gets the crystals started

A crystal needs somewhere to start. Pollen grains and air bubbles act as seeds, CORDIS explains, and so do existing glucose crystals and specks of wax left from extraction. The more of these seed points there are, and the more evenly they are spread, the smaller the crystals and the smoother the texture. A few scattered seed points give large, gritty crystals. Creamed honey is made by putting this principle to work.

Temperature and moisture

Honey does not crystallize at the same speed at every temperature. University of Florida extension gives the optimum as 57°F (13.9°C), the same figure Elton Dyce worked with at Cornell in the 1930s. A 2025 study by Polatidou and colleagues in the journal Foods places the fastest crystallization at about 50 to 59°F (10 to 15°C), finds that it slows above about 64°F (18°C), and that crystals begin to dissolve above about 86°F (30°C). Below 50°F (10°C) it slows down again, because the honey becomes so thick that the sugar molecules barely move.

The UC Davis Honey and Pollination Center points out that 52 to 59°F (11 to 15°C) is about the temperature of an air-conditioned room. In practice, that means a cool basement in the Northeast or Midwest, an unheated garage in spring and fall, or a pantry next to a strong air conditioner in a Southern summer are all places where honey sets fast.

Moisture works both ways. Wetter honey dissolves glucose more easily, so it sets more slowly and softly, but it is more likely to ferment. Very dry honey is so thick that crystals also grow slowly.

Which honeys crystallize fastest?

Two ratios that predict crystallization

Laboratories predict crystallization from two ratios:

fructose to glucose (F/G): the higher it is, the longer the honey stays liquid. Polatidou and colleagues class honeys as fast-crystallizing below 1.11, medium between 1.11 and 1.33, and slow above 1.33;
glucose to water (G/W): in the same study, a value above 2.0 predicts fast, complete crystallization and a value below 1.7 predicts slow crystallization.

A honey with a low F/G and a high G/W, such as canola, will almost certainly set within weeks. A honey with a high F/G and a low G/W, such as tupelo or black locust, stays liquid a long time.

Table of honeys produced in the US

The most complete reference values for single-flower honeys come from a European data set published by Livia Persano Oddo and Roberto Piro in Apidologie in 2004. Several of its plants are major US honey sources: canola (rapeseed) and sunflower in the Northern Plains, dandelion everywhere in spring, and black locust, a tree native to the eastern US. For tupelo, Ron Miksha gives 43.4% fructose and 25.9% glucose in the American Bee Journal, in an article built on Jonathan White’s 1962 USDA bulletin Composition of American Honeys.

Honey	Main US region	Average F/G	Average G/W	Crystallization	What to expect
Canola (rapeseed)	North Dakota and Northern Plains	0.95	2.37	fast	very fine white crystals, can set in the comb
Dandelion	widespread, spring	0.99	2.33	fast	very fine crystals, part of many spring honeys
Sunflower	Dakotas, Great Plains	1.05	2.10	fast	often sets hard with coarse crystals
Black locust	Appalachians, Ohio Valley, Midwest	1.61	1.57	slow	water white, stays liquid for months
Tupelo	Florida Panhandle and southeast Georgia	about 1.68	not given	very slow	light, stays liquid for a very long time

These are averages, and every batch depends on what the bees actually brought in. Polatidou and colleagues, for example, found that three honeys from the same plant (heather) behaved quite differently depending on their G/W.

Common US honeys without lab averages here

For several of America’s best-known honeys, we found no reliable published averages for this table, but beekeepers report a consistent pattern:

clover, alfalfa and goldenrod honeys tend to crystallize fairly fast. Goldenrod is the big fall flow in much of the Northeast and Midwest;
sage honey from Southern California usually stays liquid for a long time;
tupelo is the classic slow one. UF/IFAS extension calls it extremely slow to crystallize, and Bee Culture points to its high fructose-to-glucose ratio. That is why genuine tupelo is prized as a pourable honey, and why a “tupelo” that turns solid within weeks is worth a question.

And wildflower honey?

Most local honey in the US is sold as wildflower honey, with no single dominant source, and it has no fixed behavior. A spring honey with dandelion, fruit bloom and canola usually sets fast and fine. A Midwest summer honey dominated by clover sets in weeks to months. A fall honey with goldenrod and aster can set very quickly. Look at the season and what grows near the hives: our guide to plants for bees shows what blooms when in each region.

Is crystallized honey still good to eat?

Yes, and it is not a quality problem

University of Florida extension puts it plainly: if honey crystallizes, it has not spoiled. Clemson Cooperative Extension calls crystallization a normal process that does not spoil the honey. The sugars, aromas and enzymes are still there; only the balance between dissolved and crystallized glucose has changed.

USDA even treats crystallized honey as its own type in the US grade standards for extracted honey. The standard defines liquid honey as free from visible crystals, crystallized honey as solidly granulated “irrespective of whether candied, fondant, creamed or spread types”, and partially crystallized honey as a mix of the two.

Crystallization proves neither fraud nor purity

A popular belief holds that pure honey always crystallizes and honey that stays liquid must be fake. It is wrong both ways. Pure tupelo stays liquid for a long time, and an adulterated honey can crystallize. The National Honey Board lists “pure honey will not crystallize” among the honey myths, and it rejects the water, flame and thumb tests as well, concluding that the only way to test honey is with a certified lab. Our guide on how to choose honey explains what is worth reading on the label.

What about nutrition?

Crystallized honey has exactly the same composition as liquid honey: no more sugar, no more calories, no fewer nutrients. If you want to know what honey really does and does not do for your health, see our page on the health benefits of honey. One rule applies to every honey, liquid or crystallized: the CDC advises never giving honey to babies under 12 months, because it may cause botulism, a severe food poisoning. Do not add it to a baby’s food, water, formula or pacifier either.

White streaks on the jar

On crystallized honey, especially pale, fine-grained honey, you will sometimes see white, frosty streaks running down the glass. They are not mold and not added sugar. They come from tiny air bubbles trapped during extraction and bottling, and from the honey shrinking slightly away from the glass as it crystallizes. Beekeepers call it “frosting”. It is purely cosmetic.

How do you decrystallize honey?

What heat does to honey

Glucose crystals dissolve above about 86°F (30°C), so gentle warmth is all it takes. The problem is that heat also damages what makes honey worth buying:

enzymes such as diastase and invertase, added by the bees, break down with heat;
aromas, the most delicate part of the flavor, are driven off;
HMF (hydroxymethylfurfural), a compound formed slowly from the sugars, rises with heat and with time.

HMF is not harmful at the levels found in honey, but it is the standard laboratory marker of heating and age. There is no federal US limit for it: the FDA has no standard of identity for honey and its 2018 labeling guidance deals with names and added sweeteners, not composition. Some states fill the gap. Wisconsin’s agriculture code, rule ATCP 87.015, forbids selling a product as honey unless it meets the composition and quality criteria in Sections 3.1 to 4.2 of the Codex Alimentarius honey standard (12-1981, revised 2001), the international reference. Other states have their own standards or none, so check with your state department of agriculture if you sell honey.

Why stay at or below about 104°F (40°C)

There is no official limit for home use, so this is our advice. Bees keep their brood nest at about 95°F (35°C), so honey held at or below about 104°F (40°C) sees little more than it did in the hive. For comparison, the UC Davis Honey and Pollination Center advises packers to bottle at 104°F or higher to slow crystallization.

What matters is temperature multiplied by time. A 2023 study in Agronomía Mesoamericana, on honey from a stingless bee (Tetragonula laeviceps) and therefore to be read with care, shows the pattern clearly: 48 hours at 104°F (40°C) raised HMF by only about 1.7 mg/kg, not a significant increase, while 7 hours at 158°F (70°C) destroyed more than 90% of the invertase activity. The authors also found that two years of storage raised HMF more than the gentle heating did. Low and slow beats hot and fast.

Decrystallizing honey in a water bath, step by step

Loosen the lid. Unscrew it and rest it on top so no pressure builds up. If the honey is in a plastic squeeze bottle, spoon it into a glass jar first: soft plastic can warp.
Fill a saucepan with warm water, about 104 to 110°F (40 to 43°C), checked with a kitchen thermometer, up to the level of the honey. Clemson extension suggests 1 to 2 inches (2.5 to 5 cm) of hot, never boiling, water for a small jar.
Set the jar in the water, making sure none can get in.
Keep it warm. Put the pan on the lowest burner setting or top it up with warm water from time to time. The water should never simmer.
Stir now and then with a clean, dry spoon to spread the heat and break up the lumps.
Be patient. Allow a few hours for a 1 lb (454 g) jar. Hard, coarse crystals, as in sunflower honey, take longer than fine ones.
Take the jar out when no crystals remain, dry it, and close the lid once the honey is back to room temperature.

For a 5-gallon bucket (about 60 lb, 27 kg), beekeepers use a warming cabinet, a heated box with a thermostat, or an electric bucket heater band set low. A sous vide stick in a water-filled cooler, set to about 104°F (40°C), does the same job for a few jars at home. The principle is always a low, controlled temperature, for a day or more for large volumes.

Methods to avoid

The microwave. It heats fast and unevenly: parts of the jar get far too hot while others stay solid.
Boiling water or a pan directly on the burner. The honey scorches, darkens and tastes of caramel. UF/IFAS notes that honey scorches easily.
A hot car or a sunny windowsill. It works, but the temperature is uncontrolled and can climb well above 120°F (49°C).
Repeated heating. Every cycle adds a little HMF and takes away a little aroma. Only liquefy what you will use in the next few weeks.

Will it crystallize again?

Almost certainly. Some seed crystals survive, and honey remains supersaturated. Liquefied honey often recrystallizes sooner and coarser than the first time, because the new crystallization starts unevenly.

How do you make creamed honey at home?

The principle: lots of tiny crystals

Creamed honey, also called whipped honey, spun honey or honey spread, is honey whose crystallization has been controlled. UF/IFAS describes spun or creamed honey as finely crystallized honey. You give the honey a large number of very fine seed crystals, mix them in evenly, then keep it at the temperature where crystals form fastest. The result is millions of tiny crystals, too small to feel on the tongue, and a texture that spreads like soft butter. Despite the names, there is no cream in it, and Dyce’s patent stirred the honey without drawing in air.

The Dyce method

The process was developed by Elton J. Dyce at Cornell University in Ithaca, New York. He filed his patent in March 1931 and it was granted on January 15, 1935. The patent describes:

heating the honey to about 160°F (71°C) to dissolve existing crystals and destroy the yeasts that cause fermentation;
cooling it quickly to about 75°F (24°C) while stirring;
mixing in about 5% of finely crystallized honey, with 3 to 10% generally preferable, for about fifteen minutes;
holding it at about 57°F (14°C), slightly lower for thin honeys and around 60°F (16°C) for thick ones. Dyce noted that being off by 2 or 3°F could double the time needed.

The result, in his words, is a fine-grained, fondant-like product. Commercial packers still follow this outline. The 160°F stage is a processing step for large batches that need to be yeast-free and shelf-stable; at home, you can skip it if your honey is dry and fresh.

The kitchen version

Choose your seed. Buy a jar of good creamed honey with a mild taste, or use a honey that has already crystallized very finely.
Weigh about 10%. That is the proportion used by Polatidou and colleagues (10 g of creamed honey per 100 g of liquid honey), at the top of Dyce’s range. For 2 lb (about 900 g) of honey, use about 3 oz (90 g) of seed.
Start from liquid honey. If your honey has crystallized coarsely, liquefy it first in a water bath at or below about 104°F (40°C), then let it cool to room temperature. Seed stirred into warm honey would simply melt.
Stir gently. Fold the seed in slowly with a spatula, without beating, so you do not work in air bubbles. In the 2025 study the mix was stirred for 15 minutes at the lowest speed.
Keep it cool, near 57°F (14°C). A basement in fall or spring, a cool closet against an outside wall, or a wine fridge set to its warmest setting works well. A regular refrigerator, around 37 to 40°F (3 to 4°C), is too cold.
Stir once or twice a day for the first few days, slowly, for a few minutes, as the honey turns paler and thicker.
Jar it while it still pours, once it has turned opaque and pearly but still runs off the spoon. In the 2025 study, the viscosity of the fastest honeys rose sharply over the first nine days and then leveled off.
Leave the jars somewhere cool until firm, usually a week or two. They then stay soft and spreadable at room temperature.

Which honeys cream well?

Fast and medium crystallizing honeys work best: clover, alfalfa, canola, and most spring and summer wildflower honeys. Creaming is also the best way to rescue a sunflower or goldenrod honey that has set hard and gritty: liquefy it, then reseed it with a fine-textured honey. High-fructose honeys such as tupelo, sage or black locust cream poorly and tend to stay half liquid.

What the label can say

In USDA’s grade standard, creamed honey is simply a form of crystallized honey. FDA’s 2018 guidance makes the key point: a product consisting of honey and a sweetener cannot be labeled with the common or usual name “honey”. It adds that a product labeled only as “honey” that contains other ingredients may be considered misbranded or adulterated, and that a flavored honey must list each ingredient by its common name. So a creamed honey with cinnamon or fruit added is no longer plain honey, and its label has to say what was added.

Why does some honey never crystallize?

Naturally liquid honeys

A honey that stays clear is not suspicious if it is naturally high in fructose:

tupelo, the champion, with about 43.4% fructose to 25.9% glucose in the figures Miksha cites;
black locust, with an average F/G of 1.61 in the European reference data;
sage from Southern California, long known among beekeepers as slow to set.

Honey kept liquid by processing

Other honeys stay liquid because they have been processed. USDA’s grade standard defines “filtered” honey as honey from which all or most of the fine particles, pollen grains and air bubbles have been removed, while “strained” honey has only had most of the larger particles such as wax and propolis taken out. Fine filtering leaves fewer seed points, so the honey sets later. Heating dissolves crystals and seed points too: Polatidou and colleagues note that it removes crystallization nuclei but raises HMF and lowers diastase activity. Grocery store honey in a squeeze bear that is still perfectly clear months later has usually been warmed and filtered to keep it that way.

That is legal. If you want lightly strained, gently handled honey, buy from a local beekeeper and ask how they process it. The steps are explained in our page on how to harvest honey.

How to keep honey liquid longer

Pick a fructose-rich honey: tupelo, black locust or sage.
Store it at room temperature, not cool: crystallization clearly slows above about 64°F (18°C). A pantry inside the heated or air-conditioned living space is better than a basement, but keep honey away from the stove and direct sun.
Avoid seeding it by accident: use a clean, dry spoon, and never pour the last of a crystallized jar into a liquid one.

How do you recognize fermented honey?

Moisture is the enemy

Honey keeps so well because it contains too little free water for microbes to grow. The measure that matters is water activity (aw). Zamora and Chirife (Food Control, 2006) note that an aw below 0.60 stops the growth of osmophilic yeasts, the only microbes able to ferment something as sugary as honey. UF/IFAS adds that yeasts attack honey only when it is diluted with water.

USDA’s grade standard requires at least 81.4% soluble solids for Grades A and B, which works out to about 18.6% moisture, and 80% (20% moisture) for Grade C. A refractometer article by Hanna Bäckmo in Bee Culture gives the thresholds beekeepers work to: below 17% water honey does not ferment; at 18% it does not ferment unless yeasts are numerous; above 19% there is a definite risk; and from 20% up yeasts multiply freely. In the humid Southeast and along the Gulf Coast, honey left open in the kitchen can absorb enough moisture from the air to cross those lines.

Why crystallization can lead to fermentation

This is often overlooked. When glucose crystallizes, it takes water into the crystal with it, so the liquid left between the crystals becomes more dilute. Zamora and Chirife measured 49 honeys before and after crystallization and found an average rise in water activity of 0.034, enough to move some honeys that were safe as liquid into the risk zone once they had set.

That is why a thin liquid layer sometimes forms on top of crystallized honey. It is not the white frosting described above but a real separation, and a sign the honey holds a little too much water.

Signs you cannot miss

What you notice	Normal crystallization	Fermentation
Look	even paste, grainy or creamy	foam, bubbles on top, a liquid layer that fizzes
Smell	normal honey smell	sour, winey, yeasty or like alcohol
Taste	the usual honey taste	sharp, tangy, slightly boozy
Lid	normal	sometimes bulging, honey seeping out
What to do	nothing, or warm it gently	do not eat it as is

Honey that has only just started to ferment is not dangerous as such, but it has lost its quality. At home, slightly fermented honey can still go into baking. Clearly fermented honey belongs in the trash, unless you want to put fermentation to deliberate use: that is how mead is made, though good mead starts from good honey and a chosen yeast, not from a jar that went off.

Does honey go bad?

Best by dates are about quality

Honey does not need a date at all under federal rules. USDA’s Food Safety and Inspection Service explains that, except for infant formula, product dating is not required by federal regulations, and that a “Best if Used By/Before” date indicates when a product will be of best flavor or quality: it is not a purchase or safety date. Many packers print one anyway. The UC Davis Honey and Pollination Center notes that honey’s shelf life is hard to define and can be indefinite, and that two years is often stated. UF/IFAS says honey can be stored indefinitely without refrigeration.

Past that date, honey kept sealed and dry is not unsafe. It simply ages: it darkens, loses some aroma and builds up HMF. The 2023 Indonesian study, despite its limits, gives an idea of scale: an unheated honey went from 3.5 to almost 35 mg/kg of HMF over two years of storage. The National Honey Board adds that honey stored above 85°F (29°C) for long periods darkens and changes flavor, a real issue in an Arizona or Texas garage.

How to judge an old jar

It has crystallized: normal, still good.
It has darkened and tastes stronger, a bit like caramel: it has aged; still fine, and great for cooking and baking.
It smells sour, foams or tingles on the tongue: it has fermented; do not eat it as is.
There is mold on top: rare, and a sign that water got in; throw it out.

How should you store honey?

Temperature, light and moisture

Honey keeps well with three simple rules: a tight lid, a dry spot and a steady temperature. The National Honey Board recommends a sealed container at room temperature, between 64 and 75°F (18 and 24°C). The table below sums up the effect of each place, based on the temperature ranges given by Polatidou and colleagues, UF/IFAS and the National Honey Board.

Where	Typical temperature	Effect on crystallization	Advice
Refrigerator	37 to 40°F (3 to 4°C)	slow, but honey turns very hard	avoid
Basement, garage in spring or fall	50 to 59°F (10 to 15°C)	fastest crystallization	ideal for making creamed honey, not for keeping it liquid
Pantry or kitchen cabinet	64 to 75°F (18 to 24°C)	slower crystallization	the best everyday choice
Warm room, top of the fridge	77 to 85°F (25 to 29°C)	crystallization held back	keeps honey liquid but ages it faster
Hot garage, car, sunny window, next to the stove	above 85°F (29°C)	crystals dissolve	avoid: aroma, enzymes and HMF all suffer

Two more precautions:

Always close the jar tightly. Clemson extension notes that honey absorbs moisture, which can encourage yeast and mold. It picks up odors easily too.
Keep it out of the light, which speeds up darkening and loss of aroma. A closed cabinet beats an open shelf in the sun.

Everyday habits

Use a clean, dry spoon, never one that has just stirred your tea: water and crumbs bring moisture and yeasts.
Keep creamed honey at room temperature, not somewhere warm: above about 80 to 85°F (27 to 29°C) it softens and can separate.
If you buy a gallon jug (12 lb, about 5.4 kg) or a bucket from a beekeeper, pour it into smaller jars right away, before it crystallizes. You will then only ever need to warm one jar at a time.

Frequently asked questions

Is crystallized honey bad?

No. Crystallization is a natural physical change: part of the glucose in the honey comes out of solution as small crystals. The sugars, flavor and enzymes are all still there, and the honey is just as safe. It does not mean the honey is old, fake or spoiled. Only a sour or yeasty smell, foam on top or a fizzy, tangy taste should worry you, because those are signs of fermentation.

How do you decrystallize honey?

Loosen the lid and set the jar in a pan of warm water, keeping the honey itself at or below about 104°F (40°C), and stir now and then with a dry spoon. A 1 lb (454 g) jar usually takes a few hours. Skip the microwave and boiling water: they overheat parts of the jar, darken the honey and break down enzymes. Expect it to crystallize again in the coming weeks or months.

Can you microwave crystallized honey?

It is best not to. A microwave heats fast and unevenly, so some of the honey gets far hotter than it needs to while other parts stay solid. Overheating darkens honey, drives off its aroma, raises HMF and destroys enzymes. A warm water bath takes longer but gives a much better result. If you do use a microwave, use a microwave-safe container, short bursts at low power and stir between each one.

Why does my honey crystallize so fast?

It is probably high in glucose. Honeys from canola, sunflower, dandelion, clover, alfalfa and goldenrod tend to set within weeks, sometimes days. Storage plays a big part too: honey crystallizes fastest around 50 to 59°F (10 to 15°C), the temperature of a cool basement or garage in spring and fall. A pantry at normal room temperature slows it down.

What is creamed honey?

Creamed honey, also sold as whipped or spun honey, is honey that has been crystallized on purpose under control so the crystals are tiny and the texture is smooth and spreadable. The method was patented by Elton Dyce at Cornell University in 1935: seed liquid honey with a few percent of finely crystallized honey and keep it near 57°F (14°C). It contains nothing but honey.

Should honey be refrigerated?

No. Honey does not need refrigeration, and cold storage makes it crystallize and turn hard. University of Florida extension notes that honey can be stored indefinitely without refrigeration if kept dry. The National Honey Board recommends a sealed container at room temperature, 64 to 75°F (18 to 24°C). Keep it away from the stove, dishwasher vent and sunny windows.

Does honey go bad?

Sealed, dry honey keeps for years, and federal rules do not require a date on it. A best by date is about quality, not safety. Over time honey darkens, loses aroma and builds up HMF, but it stays edible. Honey that absorbs moisture can ferment, though. Throw out honey that smells sour or like alcohol, foams, or shows mold, which is rare and means water got in.

Does real honey crystallize and fake honey stay liquid?

No, that is a myth. Pure tupelo and sage honeys stay liquid for a long time because they are rich in fructose, and an adulterated honey can still crystallize. Kitchen tests with water, a flame or your thumb do not prove anything either. The National Honey Board says the only way to test honey is with a certified laboratory.

Sources

Why did my honey crystallise?, CORDIS, European Commission
Main European unifloral honeys: descriptive sheets (Persano Oddo and Piro, Apidologie, 2004), Apidologie (INRAE, DIB, Springer)
Physicochemical and Rheological Characteristics of Monofloral Honeys: Kinetics of Creaming–Crystallization (Foods, 2025), MDPI Foods
Determination of water activity change due to crystallization in honeys from Argentina (Zamora and Chirife, Food Control, 2006), Pontificia Universidad Católica Argentina, institutional repository
The effect of processing and storage on Klanceng honey (Agronomía Mesoamericana, 2023), Agronomía Mesoamericana, Universidad de Costa Rica (via Redalyc)
US Patent 1,987,893: Honey process and product (Elton J. Dyce, filed March 26, 1931, granted January 15, 1935), Google Patents
Honey and Its Uses (ENY102/AA154, Malcolm T. Sanford), UF/IFAS Extension, University of Florida
All About Honey (HGIC fact sheet HTF 0917), Clemson Cooperative Extension, Home and Garden Information Center (copy hosted by UC Food Safety)
Honey (Amina Harris and Julia Van Soelen Kim), UC Davis Honey and Pollination Center, UC Cooperative Extension
A reference guide to nature's sweetener: honey (nutrition information), National Honey Board
Breaking down honey home testing, National Honey Board
United States Standards for Grades of Extracted Honey, USDA Agricultural Marketing Service
Proper Labeling of Honey and Honey Products: Guidance for Industry (February 2018), U.S. Food and Drug Administration
Wis. Admin. Code ch. ATCP 87, subchapter I: honey (ATCP 87.015 honey standard), Wisconsin State Legislature
America's sweetest honey (Ron Miksha, April 2017), American Bee Journal
What is tupelo honey and why is it so special?, Bee Culture
Refractometer: all you need to know (Hanna Bäckmo), Bee Culture
Food Product Dating, USDA Food Safety and Inspection Service
Foods and drinks to avoid or limit (infant and toddler nutrition), Centers for Disease Control and Prevention