The honey is one of the most beloved foods in France, used in sweet treats, to soothe winter sore throats, or simply as a indulgent snack. We always keep it stocked in our kitchens. Yet, despite its comfort, many popular options fall short. Issues like pesticides from agriculture, counterfeiting, and poor quality mean our honey isn't always what it seems. Thankfully, the November issue of 60 Million Consumers magazine tested 24 honeys—liquid and creamy floral varieties—to help you choose wisely.
The magazine rigorously assessed the quality and authenticity of 24 honeys, examining composition and contaminants. A major issue in the honey market is misleading origin labeling. Supermarket honeys often lack clear sourcing, sometimes only noting a "mixture of honeys originating in the EU / non-originating in the EU." To fix this, UFC-Que Choisir and the National Union of French Beekeeping urged government reforms for transparent labeling, specifying origins in blends. Opt for red-label honey—it guarantees premium quality, certified French origin, and expert craftsmanship.
Experts measured HMF levels (an organic compound from sugar dehydration), which rise with poor storage or overheating, signaling a lack of freshness. Some samples even showed early fermentation, dulling flavor. Traces of added water or glucose-fructose syrup were detected—a common adulteration tactic that boosts moisture, dilutes nutrition, and erodes quality. The magazine praised manufacturers for honest origin disclosures.
