Honey Adulteration Detection: A Comprehensive Guide to Testing Methods

Guide · Honey authenticity

How to detect honey adulteration using NMR, IRMS, and modern techniques. FDA FY25 findings, EU Directive 2024/1438 changes, and supply chain monitoring strategies for compliance teams.

iComplai · Food Safety Research Team/Guide · Last reviewed September 2026

The jars are identical to the eye. The instruments disagree — and that disagreement is the entire discipline this guide covers.

Honey adulteration detection is one of the hardest problems in food authenticity testing: honey is among the most frequently adulterated foods in global trade, and the analytical methods many laboratories still rely on cannot catch every form of tampering. The economics are straightforward — genuine honey is expensive to produce and demand consistently outstrips supply. For food safety compliance officers and procurement professionals this is no longer a niche concern; it is a core supply chain risk that demands structured testing protocols, regulatory awareness and continuous monitoring.

This guide covers the full landscape of honey adulteration in 2026: what adulterants are used, how testing methods compare, what the FDA and EU have found, and how to build a defensible monitoring programme.

Key facts

Honey adulteration is the addition of anything to honey that is not honey, or the misstatement of where honey came from. The commonest form is dilution with sugar syrups made from rice, beet, wheat or corn, chosen because they are cheap and because the older analytical methods used in routine testing do not see all of them. C4 testing and stable-isotope ratio analysis reliably detect cane and corn syrups, which are C4 plants, but are effectively blind to C3-derived syrups such as rice and beet — which is why a low violation rate in a C4-only sampling programme is not evidence of a clean supply. Nuclear magnetic resonance profiling and high-resolution mass spectrometry cover the C3 gap and can also flag origin fraud, at higher cost per sample. Choosing between them is a question of which adulterant you expect, not of which method is newest.

Definitions

What is honey adulteration?

Honey adulteration is the deliberate modification of honey — through the addition of cheaper substances, the removal of identifying markers, or the misrepresentation of its origin — to increase profit margins. It can involve adding sugar syrups, filtering out pollen to conceal geographic origin, blending with lower-grade honeys, or labelling conventional honey as organic or monofloral.

For compliance officers, honey adulteration means regulatory risk (non-compliant labelling, failed audits), reputational risk (consumer lawsuits, media exposure) and, in some cases, food safety risk from contaminants carried in with the adulterant. The underlying driver is simple: genuine honey requires healthy bee colonies, favourable weather and patient extraction — none of which can be scaled to match global demand at the price points importers want.

How big is the honey fraud problem?

Estimates of what food fraud costs the industry vary widely with method. The FDA cites outside expert estimates of about $10–15 billion a year — roughly 1% of the global food industry — with some more recent estimates as high as $40 billion [3]. Whichever figure is used, honey consistently ranks among the most-targeted commodities alongside olive oil, spices and seafood. In the EU’s “From the Hives” coordinated action — run by DG SANTE with sixteen member states plus Norway and Switzerland, with investigational support from OLAF, between November 2021 and February 2022 and published in March 2023 — the Commission’s Joint Research Centre analysed 320 consignments sampled at EU borders and found 46% of them suspected of sugar-syrup adulteration [4]. That is a border sample rather than a measure of all EU honey imports, and it is not directly comparable with the 2015–17 coordinated control plan, in which at least 14% of samples failed purity benchmarks — a different endpoint, a wider population that included EU-produced honey, and less capable detection methods than the JRC applied the second time [4][5].

Adulterants

What are the common adulterants in honey?

The commonest honey adulterants are rice, beet, corn and high-fructose inulin syrups, added water, and pollen filtration used to hide origin. The C3-derived syrups — rice, beet and inulin — matter most, because they carry the same carbon-isotope signature as nectar and therefore pass routine C4 screening untouched. The mix has shifted over the past decade as fraudsters learned which tests laboratories actually run. The main categories are:

Sugar syrups

The most widespread form of honey adulteration involves diluting genuine honey with cheaper sugar syrups. Common syrups include:

• Rice syrup — derived from C3 plants, making it invisible to traditional C4 sugar testing (the most significant gap in conventional screening)
• High-fructose corn syrup (HFCS) — a C4 sugar detectable by isotope ratio analysis, but still widely used due to its low cost
• Beet sugar syrup — another C3-derived adulterant that evades standard IRMS testing
• High-fructose inulin syrup (HFIS) — an increasingly common adulterant designed specifically to pass both C4 and basic C3 screening methods

Novel syrups detected in 2024–2025

From late 2024, testing laboratories including Intertek began seeing a novel syrup marker in routine LC-HRMS authenticity screening — a syrup either blended into bulk honey or fed to bees to raise yields, which is a different control point from blending at the packer. Positives rose through 2024 and 2025, laboratories have since built dedicated LC-HRMS methods for the marker, and True Source Honey is expected to update its US standards to reflect it [7].

What counts as physical adulteration of honey?

Physical adulteration changes honey without adding another sugar. Adding water to increase volume is crude but still practised: it reduces quality, accelerates fermentation and is detectable through moisture-content analysis, though it is usually paired with syrup addition to keep viscosity in the expected range. Ultra-filtering honey to strip pollen grains is the other form — it adds no foreign substance, but it makes botanical and geographic origin impossible to verify, which matters because of the premiums attached to specific origins such as Manuka from New Zealand or acacia from Hungary. Under EU rules that second practice now carries a direct labelling consequence: from 14 June 2026, honey with significant pollen removal falls into baker’s honey and must be labelled “intended for cooking only”.

Fraud types

What are the different types of honey adulteration?

Honey adulteration spans five distinct practices: direct dilution with sugar syrup, complete substitution with a synthetic product, mislabelling a cheap honey as a premium monofloral, ultra-filtration to remove pollen, and geographic origin fraud. Each carries different implications for testing and compliance, and no single analytical method covers all five:

The 46% figure with its boundaries drawn: a targeted border sample of 320 consignments, not a market-wide rate, and not comparable with the 14% that failed purity benchmarks in the 2015–17 coordinated control plan.

• Direct dilution: Blending genuine honey with sugar syrups (rice, corn, beet) to increase volume while reducing per-unit cost. The most economically motivated and the most common type globally.
• Complete substitution: Selling entirely synthetic "honey" made from sugar syrups, flavourings and colourings. Rare in regulated markets but documented in lower-oversight jurisdictions.
• Mislabelling: Declaring a cheaper honey variety (e.g., polyfloral wildflower) as a premium monofloral type (e.g., Manuka, acacia, Sidr). Detectable through pollen analysis and NMR profiling.
• Pollen removal: Ultra-filtration that strips pollen to prevent botanical and geographic identification. The resulting product may still be chemically pure honey, but it cannot be verified against its label claims.
• Geographic origin fraud: Re-labelling honey from one country of origin as another to avoid tariffs, exploit quality perceptions, or circumvent import restrictions. Chinese honey re-routed through Southeast Asian countries is a well-documented example [6].

For procurement professionals, each type of adulteration requires a different detection approach. Sugar syrup addition demands chemical analysis; origin fraud requires isotopic and pollen-based verification; mislabelling requires botanical profiling. No single test covers all vectors.

Testing methods

How can you tell if honey is adulterated?

Six laboratory methods carry most honey authenticity testing, and each answers a different question. C4/IRMS reads carbon-isotope ratios and catches corn and cane syrup only. NMR profiling fingerprints the whole sample and flags adulterants never catalogued before. LC-HRMS finds foreign oligosaccharides and syrup marker compounds. Raman and NIR are fast, low-cost intake screens that depend on a matched calibration set and lose sensitivity at low adulteration levels. DNA and pollen analysis is the only route to botanical and geographic origin, and the only way to show that pollen has been removed. The table below sets out what each detects, where it fails and how long it takes.

No single method covers every adulterant. C3 syrups are invisible to carbon-isotope testing and only partly visible to Raman and NIR, which is why a layered testing plan outperforms any single method.

Method	What It Detects	Limitations	Cost / Speed
C4 Sugar / IRMS (Isotope Ratio Mass Spectrometry)	C4 plant sugars (corn syrup, cane sugar). Compares δ13C ratio of honey vs. its protein fraction.	Blind to C3 plant syrups (rice, beet, inulin). The single biggest gap in conventional honey screening.	Moderate cost; results in 3–5 days
NMR Profiling (Nuclear Magnetic Resonance)	Comprehensive screening: sugar profile, organic acids, amino acids, fermentation markers. Detects both known and unknown adulterants.	Higher instrument cost. Requires reference databases. Not yet universally adopted by all regulatory bodies.	Higher cost; results in 2–5 days
LC-HRMS (Liquid Chromatography–High Resolution Mass Spectrometry)	Foreign sugars, oligosaccharides, marker compounds from specific syrup types. Used in the EU coordinated action on honey authenticity.	Untargeted screening flags unknown compounds, but confirming an adulterant class still requires targeted method development. Complex data interpretation.	High cost; results in 5–10 days
Raman Spectroscopy	Rapid fingerprinting of sugar composition. Screens for major adulterants at intake, including rice and beet syrup where a matched calibration set exists.	Lower sensitivity at low adulteration levels, and dependent on a matched calibration set. Best used as a pre-screening tool, not a confirmatory method.	Low cost; near real-time
Near-Infrared (NIR) Spectroscopy	Moisture content, sugar composition, gross adulteration — including beet invert syrup where a calibration has been built. Non-destructive and fast.	Limited specificity — cannot identify the type of adulterant. Requires calibration against reference samples.	Low cost; near real-time
DNA / Pollen Analysis (Melissopalynology)	Botanical and geographic origin. Identifies plant species contributing to the honey. Detects pollen removal.	Does not detect sugar syrup addition. Time-intensive. Requires specialist expertise. Heat-treated honey may have degraded DNA.	Moderate cost; results in 5–10 days

How should honey tests be layered?

For most compliance programmes a layered approach works best: rapid screening (NIR or Raman) at goods-in, followed by comprehensive laboratory analysis (NMR or LC-HRMS) for high-risk suppliers or suspicious batches, with periodic C4/IRMS and pollen analysis for routine verification [13]. Order the layers by the adulterant you expect rather than by price. If the origin is one where rice or beet syrup is the known route, a C4-only certificate proves nothing and the confirmatory step has to be NMR or LC-HRMS. If the concern is a monofloral or a geographic origin claim, pollen and DNA analysis is the only layer that answers it, and no amount of sugar chemistry substitutes for it.

Old vs new

How do traditional and modern honey adulteration tests compare?

Traditional honey adulteration detection means C4/IRMS, which reads carbon-isotope ratios and catches corn and cane syrups only. Modern methods — NMR profiling and LC-HRMS — fingerprint the whole sample, so they also catch C3 syrups such as rice and beet, and flag adulterants that have never been catalogued. The trade-off is cost per sample and the need for a validated reference database, not accuracy.

Why is C4/IRMS blind to rice and beet syrup?

The C4 sugar test — based on stable carbon isotope ratios — has been the workhorse of honey adulteration testing for decades. It measures the δ¹³C difference between bulk honey and its protein fraction. Honey derived from nectar (C3 plants) has a distinct isotopic signature from C4 plant sugars like corn and cane.

The critical gap: rice syrup, beet sugar syrup, and the novel inulin-based syrups are all derived from C3 plants. Their isotopic signatures overlap with those of genuine honey, rendering the C4 test effectively blind to these adulterants. This is not a theoretical concern — it is the primary reason why adulterated honey continues to pass laboratory testing and enter regulated markets [7].

What does NMR profiling add?

Nuclear Magnetic Resonance profiling represents the most significant advancement in honey authenticity testing. Rather than targeting a single marker (as C4/IRMS does), NMR generates a comprehensive chemical fingerprint of the sample — including sugars, organic acids, amino acids, and fermentation byproducts. This fingerprint is then compared against a validated database of authentic honeys.

The key advantage of NMR is its ability to detect previously unknown adulterants. Because it characterises the entire chemical profile, any deviation from the expected pattern raises a flag — even if the specific adulterant has never been catalogued. Major testing providers, including Eurofins, now offer NMR-based honey authenticity panels as a standard service [13].

How is LC-HRMS used in EU coordinated actions?

The European Commission has employed LC-HRMS in its coordinated actions on honey fraud, using the technique to identify specific marker compounds associated with different syrup types. A 2025 study published in MDPI detailed how LC-HRMS was used to screen honey samples across multiple EU member states, identifying foreign oligosaccharides that other methods missed [12].

What comes after NMR and LC-HRMS?

The next generation of honey adulteration detection combines spectroscopic data with machine learning classifiers. By training models on large datasets of authentic and adulterated samples, these systems can identify subtle patterns that human analysts might miss. Hyperspectral imaging — which captures spectral data across hundreds of wavelengths simultaneously — is also being explored as a rapid, non-destructive screening tool for incoming honey shipments.

These technologies are not yet widely deployed in commercial testing, but they represent the direction of travel for the industry — particularly as fraudsters continue to develop syrups designed to defeat one-dimensional analytical methods.

From iComplai

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NMR confirms what is in the drum in front of you. It says nothing about the origin whose price has just collapsed, or the exporter that started appearing in refusals last month. iComplai watches the signals ahead of the laboratory.

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FDA findings

What did the FDA’s FY25 honey sampling find?

In its FY25 sampling programme for economically motivated adulteration, the FDA tested 102 honey samples — 54 domestic and 48 imported — using Stable Carbon Isotope Ratio Analysis (SCIRA, an IRMS method) on each sample and its protein extract, to detect the addition of C4 plant sugars [1]. The result was a 4% overall violation rate: two domestic samples and two imported samples contained undeclared C4 sugars, indicating adulteration with corn- or cane-derived syrups [2]. Undeclared syrup addition is a misbranding violation in its own right — under the Federal Food, Drug, and Cosmetic Act, honey with other sweeteners added must be labelled a blend and the added sweeteners declared in the ingredient statement, which is exactly what those four samples failed to do [2].

Why does 4% understate the real rate?

A 4% violation rate may appear low, but it must be read in context: the FDA used only C4/IRMS testing, which cannot distinguish C3-derived syrups such as rice and beet from genuine nectar sugars. The actual adulteration rate, if tested with NMR or LC-HRMS, would likely be significantly higher.

Several structural gaps in the US regulatory environment compound this issue:

• No federal standard of identity for honey. Unlike the EU, the United States has not established a binding legal definition of what constitutes "honey." This makes enforcement of adulteration claims more difficult and leaves the market without a clear compliance benchmark [2].
• IRMS-only testing. The FDA's reliance on a single analytical method means that C3-based adulterants — the most common type used by sophisticated fraudsters — are not captured in official sampling data.
• Limited sample size. At 102 samples, the FY25 programme provides a useful indicator but cannot be considered statistically representative of the full US honey market.

For US-based compliance officers, the takeaway is clear: do not rely on FDA sampling as a proxy for your own supply chain risk. The methods used are insufficient to catch the most prevalent forms of modern honey adulteration, and the absence of a standard of identity means that the burden of verification falls squarely on the buyer.

EU rules

What does EU Directive 2024/1438 change for honey labelling?

Directive (EU) 2024/1438, the revised Breakfast Directive, brings the most significant changes to EU honey rules in over two decades: compulsory country-of-origin percentages on blends, the abolition of the “filtered honey” category, harmonised detection methods to come from the Commission, and the groundwork for Union-wide traceability. Member states had to adopt and publish the transposing law by 14 December 2025 and must apply it from 14 June 2026. Stock placed on the market or labelled before 14 June 2026 under the old rules may continue to be sold until it runs out (Article 6), so old-format labels will remain on shelf well past the application date [8].

What must a honey blend label now show?

Honey blends must declare the countries of origin in the principal field of vision, in descending order of share by weight, with the percentage each contributes and a 5% tolerance on each individual share, calculated from the operator’s traceability documentation. Two flexibilities apply: member states may allow only the four largest shares to carry percentages where a blend has more than four origins and those four exceed 50% of the blend, and packs under 30 grammes may replace country names with ISO 3166-1 alpha-2 codes. The origin particulars are mandatory particulars under Article 9 of Regulation (EU) No 1169/2011, and “blend of EU and non-EU honeys” is no longer compliant [8].

Is “filtered honey” still a legal product name?

No — pollen removal is no longer a labelling option. Directive 2024/1438 deletes the “filtered honey” designation that had existed since 2001 and moves that wording into baker’s honey: honey with significant pollen removal must now be labelled “intended for cooking only”. The Commission is separately empowered under Article 4a to set criteria for verifying that pollen has not been removed. For a packer, the practical effect is a grade reduction rather than a new descriptor [8].

When does hive-to-honey traceability actually start?

Hive-to-honey traceability is coming, but it is not in force in June 2026. The directive empowers the Commission — not member states — to lay down Union-wide traceability requirements running from the harvesting producer or importer to the consumer by delegated act, due by 14 June 2029 and preceded by a feasibility study covering digital solutions such as a unique identifier code. An expert platform established by the directive will recommend the design, and will also consider the creation of an EU reference laboratory for honey [8][9].

What changes for laboratory methods?

For laboratory and compliance teams the significant move is harmonisation, not permission: the directive obliges the Commission to adopt, by 14 June 2028, implementing acts laying down the methods of analysis for detecting adulterated honey — the first EU-level answer to the C4/IRMS gap. Until those acts land, member states are directed to use internationally recognised validated methods, such as those approved by the Codex Alimentarius, to verify compliance. Member states were already free to choose control methods under Regulation (EU) 2017/625, so nothing new is being permitted here — what is new is a common standard to come [8].

For companies exporting honey to the EU or sourcing honey from EU supply chains, these changes are not optional. Non-compliance risks border rejections, product recalls and inclusion in the EU Rapid Alert System for Food and Feed (RASFF) — with all the reputational damage that entails. Continuous regulatory monitoring and horizon scanning is the practical way to keep artwork, specifications and supplier declarations aligned as the delegated and implementing acts land between now and 2029.

Health impact

Is adulterated honey harmful to health?

Adulterated honey carries three concrete hazards beyond the economic one: hydroxymethylfurfural (HMF) formed when honey is overheated to blend it, and pesticide residues and heavy metals carried in with honey from unregulated sources. Undeclared syrup is a misbranding violation in its own right, which is why adulteration belongs in a food safety plan and not only in a commercial one.

Hydroxymethylfurfural (HMF) from overheating

When honey is heated excessively — a common practice used to liquefy crystallised honey or to blend it more easily with syrups — hydroxymethylfurfural (HMF) forms as a degradation product of fructose, and the EU honey directive already caps HMF as a quality parameter. A review in Foods (MDPI) links honey adulterants to fatty liver and acute and chronic kidney injury in animal studies [10]. On HMF specifically, the US National Toxicology Program (TR-554, 2010) reported some evidence of carcinogenic activity in female mice and no evidence in males; HMF carries no IARC classification [11].

Contaminants carried in through blending

Blending is a contamination route as well as a fraud route. Honey from unregulated sources is more likely to contain pesticide residues — including neonicotinoids and organophosphates — that would be screened out in a legitimate supply chain, and blending compliant honey with non-compliant batches dilutes but does not eliminate them. The same applies to heavy metals: honey produced near industrial areas or processed with contaminated equipment may carry elevated lead, cadmium or arsenic, and when it enters a legitimate supply chain through an adulteration network the contamination travels with it [10].

These hazards elevate honey adulteration from a quality issue to a food safety issue, and it should be treated accordingly in HACCP plans, supplier approval processes and incoming goods verification protocols.

Monitoring

How do you monitor honey adulteration risk in your supply chain?

Monitoring honey adulteration risk means scoring suppliers by origin and price anomaly, scanning FDA import refusals and RASFF notifications continuously, and layering rapid intake screening over confirmatory laboratory testing. Testing on its own is reactive: it tells you about the lot in front of you, not about the origin that is about to become a problem.

How do you score supplier and border risk?

The first two layers of a monitoring programme decide where to look:

• Risk-based supplier segmentation. Not all honey suppliers carry equal risk. Origin country, price point relative to market norms, historical test results and audit performance should all feed into a risk score that determines testing frequency and depth.
• Continuous regulatory scanning. Weight it towards the US border: honey carries 636 US import refusals since 2010 against 189 RASFF notifications (iComplai platform data, as at 2 September 2026), so an EU-only watch misses roughly three-quarters of the recorded enforcement signal. RASFF alerts, FDA import refusals and Codex Alimentarius updates all give early warning of emerging adulteration patterns, and tracking them by hand is impractical at scale — automated regulatory scanning is essential.

How do you turn monitoring into testing decisions?

The remaining three layers turn a signal into an action on a specific lot:

• Predictive fraud intelligence. Market data — commodity prices, harvest forecasts, trade flow anomalies — can signal when adulteration risk is increasing. A sudden drop in the price of honey from a specific origin, for example, may indicate an influx of adulterated product.
• Multi-method testing protocols. No single test catches all forms of adulteration. Effective programmes combine rapid screening (NIR or Raman) at intake with targeted laboratory analysis (NMR, LC-HRMS, C4/IRMS) for high-risk batches, and periodic pollen or DNA analysis for origin verification.
• Documentation and audit readiness. With the EU Breakfast Directive requiring traceable origin percentages from 14 June 2026 and the FDA conducting ongoing EMA sampling, compliance teams must maintain complete records of testing, supplier approvals and corrective actions. The cost of a recall or regulatory action far exceeds the cost of proactive documentation.

Building and maintaining this infrastructure internally is possible but resource-intensive. Many compliance teams are turning instead to food safety risk management software that aggregates regulatory intelligence, automates RASFF and FDA alert monitoring, scores supplier risk continuously, and provides the predictive signals needed to stay ahead of emerging fraud patterns.

FAQ

Frequently asked questions

Can a C4 sugar test detect rice syrup in honey?

No. The C4 sugar test — also called SCIRA or C4/IRMS — reads carbon-isotope ratios and only identifies sugars from C4 plants such as corn and cane. Rice, beet and inulin syrups come from C3 plants and carry the same isotopic signature as nectar, so a clean C4 result cannot show that a honey is free of added syrup.

Is the FDA’s 4% honey violation rate low?

It is lower than it looks. The FY25 programme tested 102 samples using Stable Carbon Isotope Ratio Analysis only, and found four violations. Because that method cannot see C3 syrups such as rice and beet, 4% measures one adulteration route rather than all of them, and 102 samples cannot represent the whole US honey market.

When do the new EU honey origin-percentage rules apply?

Member states had to adopt and publish the law transposing Directive (EU) 2024/1438 by 14 December 2025, and must apply it from 14 June 2026. Stock placed on the market or labelled before 14 June 2026 under the old rules may be sold until it runs out, so old-format labels stay lawful on shelf well past that date.

Is “filtered honey” still a legal product name in the EU?

No. Directive (EU) 2024/1438 deletes the “filtered honey” designation that had existed since 2001 and moves that wording into baker’s honey. From 14 June 2026, honey with significant pollen removal must be labelled “intended for cooking only”. The Commission may separately set criteria for verifying that pollen has not been removed.

Which honey test should I run at goods-in?

Run a fast screen at intake and confirm in the laboratory. NIR or Raman gives a near-real-time check on moisture and gross sugar composition; suspect lots and high-risk suppliers then go for NMR or LC-HRMS, which cover C3 syrups. Reserve DNA and pollen analysis for verifying botanical and geographic origin claims.

Where should I watch for honey enforcement signals?

Watch both borders, weighted towards the United States. Honey carries 636 US import refusals since 2010 against 189 RASFF notifications on iComplai platform data, as at 2 September 2026, so an EU-only watch misses roughly three-quarters of the recorded enforcement signal. Codex updates and national control-plan results complete the picture.

Where iComplai fits

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References

Where these claims come from

1. FDA. "FDA Releases FY25 Sampling Results on Economically Motivated Adulteration in Honey." fda.gov
2. FDA. "FY25 Sample Collection and Analysis of Domestically Produced and Imported Honey for Economically Motivated Adulteration." fda.gov
3. FDA. "Economically Motivated Adulteration (Food Fraud)." fda.gov
4. European Commission (DG SANTE). "From the Hives — EU coordinated action on honey, 2021–2022" (results published March 2023). food.ec.europa.eu
5. Foodwatch. "One in two batches of honey imported into the EU is suspected to be fraudulent." foodwatch.org
6. European Commission, Knowledge for Policy. "Adulteration of Honey." knowledge4policy.ec.europa.eu
7. Intertek. "Honey Fraud: Novel Syrups Detected in 2025." intertek.com
8. European Union. Directive (EU) 2024/1438 amending Council Directive 2001/110/EC relating to honey. EUR-Lex. eur-lex.europa.eu
9. CBI (Centre for the Promotion of Imports). "Stricter traceability requirements are taking over the European honey market." cbi.eu
10. MDPI Foods. "The Toxic Impact of Honey Adulteration: A Review." mdpi.com
11. US National Toxicology Program. "TR-554: Toxicology and Carcinogenesis Studies of 5-(Hydroxymethyl)-2-furfural" (2010). ntp.niehs.nih.gov
12. MDPI Separations. "EU Coordinated Action: LC-HRMS for Honey Authenticity." mdpi.com
13. Eurofins. "Honey Authenticity Testing." eurofins.de