The honey that outlasts almost everything

Low water, high acidity and a helpful enzyme make honey one of the most stable foods we know.

Too dry for microbes

Honey contains very little water, so most bacteria and moulds cannot grow in it.

Naturally acidic

Its acidity adds another barrier, and an enzyme added by bees produces small amounts of hydrogen peroxide.

Sealed honey can stay good for an extremely long time.

Storage still matters

Honey can absorb moisture if left open, which is why a tight lid keeps it at its best.