Nutritional Elements of Honey Quality Control Material

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Product Specification

QC/RM information
Product Code Material Matrix Approx. Size





Fructose, Glucose, Sucrose, HMF, Diastase, pH, Lead

Validity Date


Test Description

Honey consists essentially of different sugars, predominantly fructose and glucose as well as minor substances such as organic acids, enzymes and solid particles derived from honey collection. The colour of honey and consistency can vary considerably, along with its flavour and aroma depending on where it is produced. Honey intended for human consumption must meet a specific composition which is outlined and detailed in the EU Honey Directive. The analytes that are included in our honey proficiency tests are all important determinants in evaluating the quality of honey.

In addition to our normal analytes of interest in honey, on this occasion, we have included the analysis of free acid. Free acid and the acids in honey are important contributors to its flavour.

It is important to provide consumers with an accurate representation of the honey they are purchasing, this can only be achieved through accurate testing measures. This testing ability must be maintained through effective quality assurance activities, something Fapas proficiency tests can form the basis for.

Quality control materials are the perfect way to track your progress against a control. Utilising this as a quality control material can give an ideal platform from which to compare results across a range of operating conditions to track your changes over time. All with the goal of a long-term improved testing ability.

Fapas quality control materials can be used to validate whether a testing instrument or process is operating within pre-defined specifications. This validation process makes sure your test results are as close to the true value as possible, and therefore your testing process is as credible as it can be.

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