Russian veterinarian explains how to tell real honey from adulterated versions

A Russian veterinarian and food-quality specialist, Ljudmila Satyukova, said the most reliable sign of genuine, mature honey is that it crystallizes over time. Speaking to reporters, Satyukova said honey remains one of the most frequently adulterated products. Counterfeit versions, she explained, can be low-quality imitations made with sugar syrup or processed natural honey altered to improve its appearance. According to the expert, fraudsters often mix in sugar substitutes such as beet or cane syrup and starch syrup, heating the blend until it becomes homogeneous. Another common practice, she said, is reheating leftover honey from the previous year and reselling it as fresh, since natural honey thickens and crystallizes as it ages. Adulterators may also add chalk powder, starch or flour to imitate the consistency and weight of real honey. Satyukova stressed that honey quality can only be confirmed in a laboratory, where specialists examine pollen structure, diastase enzyme levels, hydroxymethylfurfural content and moisture to determine a product's origin, whether it has been heated, and whether it has been diluted.