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WHY CHOOSE MIELAND® MANUKA

POWER UP WITH MIELAND® GINSENG INFUSED MANUKA HONEY.

PURE AND POTENT BLEND FROM NEW ZEALAND.

Natural Manuka Honey Based Wellness Products from New Zealand. Pure and delicious addition to your daily life. 

Mieland® - Manuka Honey Products from New Zealand

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Why color of manuka honey may vary? 
Manuka honey, renowned for its potent natural properties is also distinguished by its varying colors. From light amber to dark amber and even shades of brown, the spectrum of hues in Manuka honey can leave consumers intrigued. But what exactly causes these color variations and does it affect the quality?
How Is Manuka Honey Color Tested? 
The Pfund scale is a method used to measure the color of Manuka honey, providing a standardised assessment of its color intensity. It involves visually comparing the honey&#8217;s color to a series of standard color blocks, with higher Pfund color units (PCU) indicating darker honey. Manuka honey typically ranges in color on the Pfund scale from light amber to dark amber.
What Determines the Color of Manuka Honey? 
When discussing honey color, it&#8217;s important to remember that it&#8217;s a natural product, influenced by environmental factors such as climate variations and geographic conditions, rather than a manmade one where color is artificially determined. 
The geographic conditions of New Zealand, such as soil composition and altitude, can impact the availability of nutrients for Manuka plants, affecting the color of the honey they produce, which typically ranges from light to dark amber. 
The diverse nectar sources for bees producing Manuka honey, which includes Manuka flowers and a variety of other plants, contribute to potential color variations. 
The maturation process of Manuka honey, which includes aging and crystallisation, can influence its color. As Manuka honey ages, it tends to darken, while crystallization may result in variations in color and texture. 
Exposure to light, temperature fluctuations, and prolonged storage can impact the color stability of Manuka honey. Proper storage in dark, cool environments helps preserve the honey&#8217;s natural color over time.
Conclusion: Celebrating the Spectrum of Manuka Honey Colors 
In wrapping up, the diverse hues found in Manuka honey embody the complex interplay of botanical, environmental, and processing variables. While color serves as a valuable indicator of origin and age it&#8217;s essential to complement it with thorough laboratory testing and quality assurance measures. As you navigate the kaleidoscopic realm of Manuka honey, make an informed decision with Mieland® by utilising our <a href="https://mieland.com/trace/">Real MGO</a>, our exclusive traceability feature. See beyond the jar to make educated choices, accessing detailed laboratory testing and technical insights. With Mieland®, your decision isn&#8217;t just about honey; it&#8217;s about transparency, authenticity, and the confidence that comes from knowing every step of your Manuka honey&#8217;s journey.
<a href="https://my.mieland.com/wp-content/uploads/2024/02/jar.png"><img width="267" height="300" data-public-id="jar.png" loading="lazy" decoding="async" class="alignnone size-medium wp-post-2180 wp-image-2181" src="https://res.cloudinary.com/dplh6krqo/images/w_267,h_300,c_scale/f_auto,q_auto/v1708910696/jar/jar-267x300.png?_i=AA" alt="" data-format="png" data-transformations="f_auto,q_auto" data-version="1708910696" srcset="https://res.cloudinary.com/dplh6krqo/images/w_267,h_300,c_scale/f_auto,q_auto/v1708910696/jar/jar.png?_i=AA 267w, https://res.cloudinary.com/dplh6krqo/images/f_auto,q_auto/v1708910696/jar/jar.png?_i=AA 292w" sizes="(max-width: 267px) 100vw, 267px" /></a>

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Why color of manuka honey may vary?

<a href="https://my.mieland.com/wp-content/uploads/2023/12/honey.png"><img width="300" height="196" data-public-id="honey_2174d563b.png" loading="lazy" decoding="async" class="alignnone size-medium wp-post-2055 wp-image-2174" src="https://res.cloudinary.com/dplh6krqo/images/w_300,h_196,c_scale/f_auto,q_auto/v1708819871/honey_2174d563b/honey-300x196.png?_i=AA" alt="" data-format="png" data-transformations="f_auto,q_auto" data-version="1708819871" srcset="https://res.cloudinary.com/dplh6krqo/images/w_300,h_196,c_scale/f_auto,q_auto/v1708819871/honey_2174d563b/honey_2174d563b.png?_i=AA 300w, https://res.cloudinary.com/dplh6krqo/images/f_auto,q_auto/v1708819871/honey_2174d563b/honey_2174d563b.png?_i=AA 500w" sizes="(max-width: 300px) 100vw, 300px" /></a>
Honey, a timeless pantry staple renowned for its natural sweetness and myriad health benefits, has long been a subject of curiosity regarding its shelf life and potential for spoilage. In this guide, we delve into the science behind honey expiration and answer the burning question: Can honey expire or go bad?
Honey Crystallization Explained
Honey crystallisation, often mistaken for spoilage, is a natural phenomenon that occurs when glucose molecules in honey form into crystals over time. This process is influenced by various factors, including temperature and the ratio of glucose to water in the honey. Despite its granular appearance, crystallised honey remains safe to consume and can be easily restored to its liquid state through gentle warming.
Raw Honey Vs. Processed Honey: Unveiling the Differences
The distinction between raw honey and processed honey lies in their production methods and nutritional profiles. Raw honey, such as Mieland® Manuka Honey, is harvested and packaged without undergoing pasteurisation, preserving its natural enzymes, antioxidants, and other beneficial compounds naturally found in Manuka honey. In contrast, honey that undergoes pasteurization, may compromise its nutritional integrity, unique properties and flavor. Honey pasteurization involves heating the honey to a specific temperature, typically around 63°C (145°F) to 71°C (160°F), and maintaining it at that temperature for a certain duration, usually between 30 minutes to an hour.
Proper Storage Tips for Prolonging Honey&#8217;s Shelf Life
At its core, honey is a concentrated solution of natural sugars, primarily glucose and fructose, with a water content of around 17-20%. This low moisture content, combined with honey&#8217;s natural acidity (pH 3.2-4.5), creates an inhospitable environment for bacteria and other microorganisms. However, introduction of moisture in honey may create good environment for bacteria to grow, thus it is recommended to use a clean and dry utensil to scoop honey from the jar. To avoid crystallisation and maintain its quality and flavor store your Mieland® Manuka Honey in a cool, dry place away from direct sunlight. Ensure the jar is tightly sealed to prevent moisture absorption and contamination. While honey may darken in color and develop a stronger flavor over time, these changes are purely cosmetic and do not indicate spoilage.
In conclusion, while honey may undergo changes in appearance and texture over time, it does not truly expire or spoil. By understanding the science behind honey crystallisation, the differences between raw and processed honey, and implementing proper storage practices, you can ensure that your supply of Mieland® Manuka Honey remains a cherished pantry staple for years to come.
Sources:
<a href="https://www.tandfonline.com/doi/abs/10.1080/07315724.2009.10719745">Honey as Nutrient and Functional Food: A Review. Journal of the American College of Nutrition</a> 
<a href="https://doi.org/10.1111/1750-3841.12434">Microbial Quality and Antimicrobial Activity of Manuka Honey in Comparison with Other Commercial Honeys</a>

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Why color of manuka honey may vary?

About Manuka Honey Crystallisation and its Shelf life