Buzz
Nearly all foods have an expiration date. Fresh produce may last only a few days, while canned goods and pantry staples can endure for months or even years. However, honey stands out as a food that seemingly never spoils. If you’ve ever stumbled upon a jar from the VHS days and questioned its safety, the answer is almost certainly yes—it’s still good. Here’s the science behind it.
As Simplemost explains, honey primarily consists of sugar and water, typically in an 80/20 ratio favoring sugar. Sugar’s hygroscopic nature allows it to dehydrate bacteria by extracting moisture, making it nearly impossible for harmful organisms to survive or multiply. Additionally, honey’s dense consistency deprives bacteria of the oxygen required for growth.
Moreover, honey’s high acidity further ensures it remains a hostile environment for bacteria, making it virtually immune to spoilage.
These unique properties are largely due to the way bees gather nectar. Although nectar is naturally rich in water, bees reduce its moisture by rapidly beating their wings. As they deposit the nectar into honeycombs, enzymes in their stomachs transform it into gluconic acid and hydrogen peroxide—similar to the antiseptic used for treating wounds.
Although honey is highly resistant to spoilage, it isn’t completely immune. Raw honey has the highest likelihood of staying fresh, whereas processed honey—often mixed with artificial sweeteners and additives—may deteriorate faster.
Many mistake crystallization for honey spoiling, but this is a misconception. It simply indicates that glucose is separating from the water content. As long as your honey is stored in an airtight container, it will likely be enjoyed long before its flavor diminishes.
