Executive Summary:
- Most “natural” sweeteners—like agave syrup, maple syrup, coconut sugar, and raw cane sugar—undergo extensive processing to produce the final sweet product.
- Sadly, refining these natural sweeteners strips them of most of their beneficial nutrients, resulting in a final product that is remarkably different from its natural state.
- Manuka honey is produced without any processing—the honey in the jar is the same honey harvested from the hive.
- Authentic Manuka honey stands apart as a natural sweetener, as all its beneficial nutrients—MGO, antioxidants, and prebiotics— are present in the final product.
Why Manuka Honey is the Only Truly Unprocessed Sweetener
If it’s natural, it must be a healthy choice—right? Not always. The truth is that not all natural sweeteners are created equal. Many undergo extensive processing before they reach store shelves. While they may have natural origins, by the time they’re packaged, they’re far from it.
Popular sweeteners like agave, maple syrup, and coconut sugar undergo intense refinement. Various processes alter their chemical structure and strip away much of their original nutritional value.
Yet, is the Manuka honey you find on store shelves the same as the raw honey straight from the hive? In this article, we explore why Manuka honey stands out as the only truly unprocessed sweetener compared to other “natural” options.
What Makes a Sweetener ‘Processed’?
The term “processing” refers to treatments applied to a sweetener that alter its chemical composition. The goal of processing is to create a specific texture, ensure consistency, and extend the product's shelf life.
Examples of processing include:
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Heating the sweetener to remove excess moisture.
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Filtering to remove any particles.
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Refining—using heat to break down a product into different parts and then recombining them to create a different final product.
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Removing or altering natural compounds.
Unfortunately, excessive heating or refining removes or breaks down many beneficial nutrients—like antioxidants, prebiotics, and enzymes. In most cases, after processing, the final sweetener differs significantly from its natural beginning, often missing what made it special in the first place!
Common Natural Sweeteners & Their Processing Methods
If you’re curious about common natural sweeteners and how they’re processed, keep reading; below, we take a closer look at agave syrup, maple syrup, coconut sugar, raw cane sugar, and brown sugar.
Agave Syrup
Agave syrup is produced by extracting the sweet sap from the core of the pineapple-like agave plant. Sometimes, steam is used to help with the extraction. The sap is then heated to break down the complex sugar molecules into simple sugars—mainly fructose. It’s then filtered to create the final syrup.
However, these processes destroy the beneficial nutrients and result in a high-fructose sweetener—which, in excess, may negatively impact health and well-being.
Maple Syrup
Maple trees store starch as sap in their trunks and roots. This sap is collected and boiled in later winter or early spring to remove water and concentrate the sugars into a caramel-like syrup. While most maple syrup remains delicious, this processing alters its natural state and strips the maple syrup of many heat-sensitive nutrients.
Coconut Sugar
Relatively new to the natural sweetener category, coconut sugar is derived from coconut palm blossom sap. This sap is collected and boiled to reduce the remaining sugars. It’s then allowed to dry and crystallize.
Just like other sweeteners above, in the process of refinement and drying, coconut sugar loses some of its natural nutrients compared to the original sap.
Raw Cane Sugar & Brown Sugar
Raw cane sugar and brown sugar may sound more natural than white sugar, but they have undergone a significant amount of processing. Sugar cane is cut and crushed or shredded to extract raw juice. It’s then filtered and boiled under a vacuum to remove water. The remaining syrup is crystallized. In the case of brown sugar, molasses is added to the final product.
Why Raw Manuka Honey is the Only Truly Unprocessed Sweetener
As many of us strive to eat more unprocessed, whole foods, one sweetener stands out from the rest: Manuka honey. Harvested from the remote forests of New Zealand, it’s proudly natural—and offers so much more than just sweetness! Here’s everything you should know about this delicious and one-of-a-kind honey:
It’s Naturally Raw and Unfiltered
Manuka honey is extracted straight from the hive and remains raw, preserving its natural enzymes and nutrients.
Some Manuka honey producers—like our team at Manukora—forgo filtering and choose only to delicately strain the honey to remove large particles, like wax. This ensures that the Manuka honey remains in its natural, raw state, just as Mother Nature intended it.
Producing Manuka Honey Involves Zero Heat or Refinement
Manukora Manuka honey is produced using traditional and ethical beekeeping methods and isn’t heat-treated or processed in any way. There’s no need; the bees have got it covered.
In the hive, the bees remove excess water by fanning the honey with their wings. Unlike processing and refining, this natural method of thickening the honey doesn’t degrade the beneficial heat-sensitive nutrients found in the honey. Instead, it concentrates them.
Manuka Honey is Rich in MGO, Prebiotics, and Antioxidants
Manuka honey retains its natural antibacterial and health-supporting nutrients because it isn’t processed. It’s prized for its rich caramel flavor and dense nutrient profile, which includes:
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MGO (methylglyoxal): Abundant in Manuka honey, MGO is a natural and powerful antibiotic that supports the body’s immune response.
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Prebiotics: Manuka honey contains complex sugar molecules (oligosaccharides) that promote a healthy gut microbiome and naturally support digestion.
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Antioxidants: Unique to Manuka honey, antioxidants—like leptosperin and methyl syringate—support cellular health and the natural inflammatory response.
Manukora’s Commitment to Purity & Quality
Manukora is a passionate producer of authentic, unprocessed Manuka honey in New Zealand. Their commitment to purity and quality can be summarised as follows:
Sourced from Remote New Zealand Locations
Manukora’s honey is harvested from untouched Manuka forests which ensures it remains pure and free from contaminants like pesticides. The remote locations also guarantee that the Manuka honey is solely produced from Manuka tea tree nectar—the source of its impressive nutrient profile.
Traceability and Authenticity
At Manukora, transparency equals trust. To guarantee the origin and quality of the Manuka honey in each jar, Manukora provides a QR code that allows consumers to discover more about their honey. This includes all the lab results, certifications, and verified MGO concentration. You can even find information about the individual who harvested your honey.
Each jar tells a story.
Sustainability and Ethical Beekeeping
Manukora proudly adheres to sustainable beekeeping methods. Their goal is to protect the bees and ensure that the honey sold on the shelves is the same honey that came out of the hives. No synthetic processing, no additives—just pure, raw Manuka honey.
Manuka Honey: The Superior Natural Sweetener
Many “natural” sweeteners—like agave syrup, maple syrup, coconut sugar, and raw cane sugar—have natural beginnings but are heavily refined and processed to produce the final product. This processing breaks down or strips the sweeteners of many of their beneficial nutrients.
Authentic Manuka honey, on the other hand, is produced without undergoing any processing. The honey sold in jars is the same honey that was gently harvested from the hives. As a result, it retains its rare and impressive nutrient density—which includes MGO, unique antioxidants, and prebiotics.
When it comes to adding natural sweetness to your lifestyle, choose the option that not only tastes delicious but supports your wellness. Manuka honey is raw, packed with nutrients, and naturally sweet. There’s lots to love!
To learn more about Manuka honey or try it for yourself, explore Manukora’s premium range of Manuka honey—each product is pure and provides a wealth of natural benefits. A great place to start your Manuka honey journey is with Manukora’s Superhoney starter kits, such as:
At the end of the day, Manuka honey makes life sweeter, naturally!
Frequently Asked Questions (FAQs)
How is Manuka honey different from regular honey?
Unlike regular honey, which is often heated, filtered, and blended, Manuka honey remains raw and contains unique beneficial nutrients like MGO (a natural antibiotic), antioxidants, and prebiotics.
Is Manuka honey healthier than maple syrup or agave?
Manuka honey retains natural prebiotics, antioxidants, and beneficial compounds, unlike other sweeteners that lose nutrients during processing. Whether it’s “healthier” or not may depend on your individual circumstances, health, diet, and goals.
Can I use Manuka honey as a sugar replacement?
Yes! However, keep in mind that Manuka honey has a richer, more complex taste and higher viscosity. This means it works best in teas and yogurt or drizzled over foods rather than in recipes requiring crystalized sugar. At Manukora, our favorite is enjoying Manuka honey by the heaping teaspoon straight from the jar!
Does Manuka honey spike blood sugar like other sweeteners?
While all sweeteners contain natural sugars, Manuka honey has a lower glycemic impact than refined sugar due to its blend of glucose and fructose. However, if you have diabetes or have insulin sensitivities, it’s best to discuss your options with your doctor first.
Sources:
Antibacterial activity of Manuka honey and its components: An overview - PubMed
Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys - PubMed
