UK – Researchers at Cranfield University in England have developed two advanced methods to detect sugar syrup adulteration in honey, addressing a growing concern in the UK’s honey market.
Utilizing light analysis, DNA barcoding, and machine learning, these tests promise fast and accurate identification of fraudulent honey products.
The honey sector is steadily expanding in the UK, with imports reaching £89.8 million (US$ 115 million) in 2023. However, alongside this growth, honey fraud is also on the rise.
A 2023 report by the European Commission revealed that 46% of 147 honey samples tested were likely adulterated with low-cost plant syrups.
Challenges in detecting adulteration
Dr. Maria Anastasiadi, a lecturer in Bioinformatics at Cranfield University, led the research and highlighted the difficulties in detecting honey adulteration. Honey’s composition varies based on nectar sources, season of harvest, and geography, making it challenging to authenticate.
“Honey is expensive and in demand – and can be targeted by fraudsters, which leaves genuine suppliers out of pocket and undermines consumers’ trust. This method is an effective, quick tool to identify suspicious samples of honey, helping the industry to protect consumers and verify supply chains,” says Anastasiadi.
Non-invasive testing with light analysis
The first method developed by the research team involves using light analysis to trace adulteration without opening the honey jars.
By employing Spatial Offset Raman Spectroscopy (SORS), a technique commonly used in pharmaceutical and security diagnostics, the researchers could identify the “fingerprint” of each ingredient in honey. This method, combined with machine learning, flagged the presence of various plant-based sugar syrups.
The technique simplifies testing honey along the value chain and offers portability and ease of implementation, making it a candidate for standardization.
DNA barcoding: A breakthrough in honey authentication
The second method, developed in collaboration with the Food Standards Agency and the Institute for Global Food Security at Queen’s University of Belfast, involves DNA barcoding. This approach effectively breaks down the composition of honey to detect syrups, even at a 1% adulteration level.
“To date, DNA methods haven’t been widely used to examine honey authenticity,” says Anastasiadi. “But our study showed that this is a sensitive, reliable and robust way to detect adulteration and confirm the origins of syrups added to the honey.”
The research included 17 honey samples collected from bee farmers across the UK and tested various supermarket and online honey products. These samples were spiked with rice and corn syrup sourced from different countries, enabling the team to validate the DNA barcoding technique.
Sophie Dodd, a doctoral scholar specializing in honey authentication, emphasized the importance of collaboration with the Bee Farmers Association in validating the methods.
The researchers believe that manufacturers and processors can complement the two methods to enhance the detection of sugar syrup adulteration in honey.
Honey fraud a growing global concern
Honey fraud is not the only food authenticity issue making headlines. The EU has also recorded a rise in olive oil contamination cases, where products labeled as extra virgin olive oil are found to be adulterated with cheaper, sometimes industrial-grade, oils unfit for human consumption.
According to the Food and Agriculture Organization (FAO), food fraud concerns the quality of food. It can involve either the product itself (e.g., wood dust in coriander) or the process (e.g., selling non-halal products as halal) without intentionally affecting food safety.
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