New honey tests to help sweeten global market on NZ products

4 November 2011

New honey tests to help sweeten the global market for New Zealand products

New Zealand’s leading honey testing laboratory, Hill Laboratories, announced this week it has developed new chemical tests for honey that will give producers a global marketing edge.

Hill Laboratories Client Services Manager, Colin Ogle, says “We developed a new suite of oligosaccharide tests to assess these higher level sugars in honey which impart health benefits – specifically prebiotic and probiotic activity.

“All honey has some levels of oligosaccharides. Our tests are able to reveal the types of oligosaccharides and the levels. Once honey producers understand which oligosaccharides their honey contains, it will help them to determine which specific health-enhancing properties their honey contains and, thus, how best to market their product,” explains Colin.

Colin says the company currently offers a basic suite of oligosaccharide tests. However, it is rapidly working to develop a full range of tests for other specific oligosaccharides as well.

Hill Laboratories is the market leader in honey testing in Australasia. It has been working with honey producers in New Zealand and Australia for the past six months to test fructose and glucose levels in honey to assess storage behaviour of the product.

“The level of simple sugars in honey determines how it behaves in storage, for example, how liquid it remains or how fast it crystallises. Our customers are using our simple sugar tests to determine the best blending techniques that will enhance shelf life of their product.

“Previously, producers blended based on gut feel, but over the past six months we’ve been providing new data that allows our customers to create specific blends based on solid science,” says Colin.

Colin says Hill Laboratories has a close relationship with the honey industry, which helps the company remain on the forefront of honey research.

“Hill Labs is committed to providing testing services that help the honey industry get financial benefit from new ways to market their honey. Our simple sugar tests, as well as our new oligosaccharide tests, are two ways we’re adding value to this internationally recognised industry.”

www.hill-laboratories.com

ENDS

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