1. (1) Honey shall meet the following standards:

   1. (a) honey may not be heated or processed to an extent that its essential composition is changed or its quality is impaired;
   2. (b) chemical or biochemical treatments may not be used to influence honey crystallizations;
   3. (c) honey may not contain more than 20% moisture content and for heather honey not more than 23%;
   4. (d) honey may not be less than 60% fructose and glucose, combined and the ratio of fructose to glucose shall not be greater than 0.9;
   5. (e) honey may not contain oligaosaccharides indicative of invert syrup; and
   6. (f) honey, except for honeycomb and cut comb style honey, may not contain more than 0.5g/1000g water insoluble solids.

KEY: food safety, honey

Date of Last Change: June 1, 2022

Notice of Continuation: March 21, 2022

Authorizing, and Implemented or Interpreted Law: 4-2-103, 4-5-104, 4-5-502