Does Honey Go Bad or Expire?

Honey has a reputation for lasting almost forever, and with good reason. When stored properly, it rarely spoils or becomes unsafe to eat. Instead of expiring, honey slowly changes in texture and color over time, reflecting its natural composition rather than its freshness.

For raw varieties like Manuka honey, this stability comes from how bees create it. The nectar is slowly dehydrated within the hive until it reaches a naturally low moisture level. This careful process prevents unwanted bacterial growth and keeps the honey stable for years without the need for preservatives or pasteurization.

Most honey jars include a “best-by” or “use-by” date, but this is more about quality than safety. Properly stored honey can remain good long past that date, especially if it has not been contaminated with moisture or exposed to excessive heat.

Executive Summary:

• Honey has a remarkable ability to stay fresh for years. Its low moisture level, high natural sugar content, and acidic pH create an environment where microorganisms cannot grow. As a result, honey does not truly expire, even though most jars include a best-before date.

• That date usually refers to quality, not safety. When stored in a cool, dry place away from sunlight, raw honey such as Manuka can maintain its natural flavor and MGO level for up to five years or longer.

• Crystallization is a normal part of honey’s life cycle. It signals that the honey is raw and unprocessed, not that it has spoiled. Gentle warming in a water bath will return it to its smooth state.

• Manuka honey stands out because it contains naturally occurring compounds like MGO (methylglyoxal), which support everyday wellness and make it one of the most stable types of raw honey.
  

Does Honey Expire?

Honey doesn’t really “go bad” in the way most foods do. What changes over time is its texture and appearance, not its safety. Even after years on the shelf, well-stored honey can still be perfectly edible.

What most people interpret as expiration is simply natural aging. Over time, raw honey may become thicker, darker, or form small sugar crystals. These are harmless shifts caused by temperature and storage conditions, not signs of spoilage.

The key factor isn’t the date printed on the jar, but how the honey is kept. When sealed tightly and stored away from heat and moisture, its quality stays stable for years. Only if water enters the jar can fermentation begin, the one real sign that honey has turned.

Composition of Honey

Honey is composed of approximately 80% natural sugars and no more than 18% water. This high sugar concentration creates an osmotic pressure that inhibits microbial growth by drawing water out of bacterial cells, preventing their proliferation.

Honey’s pH ranges from 3.4 to 6.1, making it quite acidic. The primary acid in honey, gluconic acid, is produced by the enzyme glucose oxidase during the ripening of nectar. This acidic environment, along with the presence of hydrogen peroxide, contributes to honey’s natural ability to inhibit microbial growth.

How Does It Affect the Expiration of Honey?

The simple truth behind honey products and their expiration date depends on whether or not they are raw or processed.

You can expect raw honey’s beneficial compounds to remain stable (or increase) during its shelf life. After five years (which is often the best-before date), the same levels cannot be guaranteed.

In contrast, processed honey is usually pasteurized for the purposes of extending shelf life and making for a uniform and consistent commercial product. So, what does this all mean?

Does Honey Spoil? Insights on Honey's Expiry

Honey doesn’t spoil in the way most foods do. Instead of “going bad,” it simply evolves, becoming thicker, darker, or developing crystals over time. These natural changes don’t affect safety as long as the honey has been kept sealed and protected from added moisture.

The date printed on the jar is there to guide quality, not to suggest that the honey becomes unusable afterward. In the case of Manukora, the best-by date reflects how long we can confidently verify the naturally occurring compounds in each batch, including MGO (methylglyoxal).

These compounds remain stable for roughly five years, which is why that timeframe appears on our packaging.

After five years, the honey is still shelf-stable, but its MGO levels may gradually shift, something that happens naturally to all raw honeys over time. To help it maintain its flavor and smooth texture, simply store your Manuka honey in a cool, dry place away from sunlight.

Why Does My Honey Crystallize?

Crystallization is one of the clearest signs that your honey is raw and unprocessed, not spoiled. Natural sugars in the honey gradually form tiny crystals, especially when stored in cooler environments. This process changes the texture, not the safety or authenticity.

If you prefer a smoother consistency, place the sealed jar in warm water and stir occasionally. Adjusting the storage location to a slightly warmer spot can help slow future crystallization.

Raw Honey vs. Processed Honey: What’s the Shelf Life?

The shelf life of honey depends on whether it is raw or processed (pasteurized).

Raw honey isn’t exposed to high heat, which helps preserve its natural enzymes, aroma, color, and the nutrients that support overall wellness. Because it isn’t pasteurized, raw honey tends to behave more like a living food from the hive, changing texture or crystallizing over time.

Processed honey, on the other hand, is heated to achieve a consistent appearance and to slow crystallization. This creates a smooth, uniform product that stays visually stable on store shelves, but the heating step reduces some of honey’s naturally occurring compounds.

Manuka’s Sensitivity to Heat

Many of the compounds  found naturally in honey respond sensitively to temperature. Pasteurization involves heating and cooling the honey, a process that helps stabilize texture but reduces some of these compounds. Raw honey avoids this step, which is why it keeps more of its original character.

Pasteurization and Uniformity

Pasteurization is mainly used to create a consistent look and delay crystallization. This is why processed honey often appears clearer and smoother than raw honey. While it makes the product visually predictable, it also means the honey has undergone more handling compared to what you’d find straight from the hive.

Natural Crystallization of Raw Honey

Raw honey naturally crystallizes when stored in cooler temperatures. This is not a sign of spoilage, it’s simply the sugars forming tiny crystals over time. A gentle warm-water bath will bring crystallized honey back to a smooth state.

Dehydration Process

Before honey is honey, it contains a significant amount of water. Bees naturally dehydrate honey to prevent spoilage. This natural dehydration process can be time-consuming, which is why many commercial producers use high heat to dehydrate honey quickly, allowing for more rapid production.

Manukora’s Natural Approach

At Manukora, we allow our bees to work at their own pace. They naturally dehydrate the nectar inside the hive until the honey reaches a stable moisture level. This traditional method preserves the honey’s natural qualities and reflects our commitment to honoring the way bees have always done the work.

Comparison Table

Fermentation vs. Spoilage: Understanding the Difference

When honey changes over time, it usually falls into one of two categories: crystallization or fermentation. Crystallization is natural; fermentation is not.

Crystallization happens when natural sugars form tiny crystals, making the honey appear cloudy or grainy. It’s completely safe and reversible. To return it to a smooth texture, place the sealed jar in warm water and stir gently.

Fermentation occurs when honey absorbs too much moisture from the air. This can trigger natural yeasts, leading to a sour aroma or bubbling texture. While not harmful in small amounts, fermented honey has an altered flavor and should generally be replaced.

A quick rule of thumb: if honey smells sweet and tastes like honey, it’s fine. If it smells sour or fizzy, it’s past its best.

Proper Storage Tips: How Long Is Honey Good For?

When stored correctly, honey can last far longer than most foods. Its natural composition, low water content, high sugar concentration, and slight acidity keeps it stable and safe to enjoy for years.

For raw Manuka honey, the typical shelf life is about five years, though it can last even longer if the jar stays sealed and uncontaminated. Beyond that time, the flavor or color may slowly change, but these shifts don’t necessarily mean the honey has spoiled.

To keep your honey at its best:

• Store it at a steady room temperature, away from stoves or windows.
  

• Keep the lid closed tightly to prevent moisture absorption.
  

• Avoid placing it in the refrigerator or freezer.
  

• Use clean, dry utensils every time you serve it.

If your honey develops a sour smell or visible bubbles, it has likely fermented and should be replaced. Otherwise, small changes in texture or crystal formation are normal and reversible.

When properly stored, authentic raw honey remains one of nature’s most durable and enduring foods both flavorful and stable for years.

Storage Do’s and Don’ts (Quick Reference Table)

Following these simple steps helps raw Manuka honey retain its smooth texture, natural flavor, and quality for years.

Why We Love Raw Manuka Honey

At Manukora, our approach to honey begins with respect for the bees and the land they thrive on. Every jar of raw Manuka honey is produced with care, patience, and an understanding of how nature works best when left undisturbed.

Our hives are located in New Zealand’s Golden Triangle, a remote region known for its pristine environment and short Manuka blossom season. These conditions give the honey its rich, caramel-like flavor and creamy texture.

Unlike commercial operations that rely on high heat or rapid extraction, we allow our bees to naturally dehydrate the nectar at their own pace. This slow process preserves the honey’s natural compounds and ensures its shelf stability without any artificial intervention.

Each batch is independently tested in New Zealand to measure MGO (methylglyoxal) levels, confirming the honey’s authenticity and strength. Whether it’s MGO 600+, 850+, or 1000+, each jar reflects the unique flavor and natural balance that only Mānuka honey can offer.

Our philosophy is simple: nurture the bees, protect the environment, and let nature do the work. The result is a raw honey that captures both the purity of its origin and the integrity of the process behind it.

The Rawest Form of Honey

Raw Manuka honey is at its best when left close to the way the bees made it. Once the honey is ready, our beekeepers carefully collect it without using heat or mechanical dehydration. The honey is then filtered only enough to remove natural wax particles, keeping its creamy texture and full flavor intact.

We make sure every hive retains enough honey for the bees to sustain themselves through the colder months. This practice supports healthy colonies and ensures the ecosystem around them remains balanced.

By avoiding pasteurization and heavy processing, the honey keeps its natural enzymes, color, and aroma. The result is a product that’s not just shelf-stable but also a genuine reflection of the environment where it was created.

Every spoonful tells the story of a short bloom season, thriving hives, and an untouched New Zealand landscape all preserved in its rawest, most natural form.

Frequently Asked Questions

Does honey go bad?

No. Honey rarely spoils. Its low moisture and high natural sugar content prevent bacterial growth, so it remains safe to eat when stored correctly.

Does honey expire?

The date on the jar refers to peak quality, not safety. Properly sealed and stored honey can last for years beyond that time.

Why does honey crystallize?

Crystallization happens when natural sugars separate and form small crystals. It’s safe and natural. Warm the jar gently in water to return it to liquid form.

How can I tell if my honey is still good?

Check scent and texture. If it smells sweet and looks normal, it’s fine. Sour, fizzy, or fermented honey should be replaced.

Does storage temperature affect honey quality?

Yes. Keep honey at room temperature in a cool, dry cupboard. Exposure to heat or sunlight may alter its texture or color.

Can Manuka honey last indefinitely?

 When stored in ideal conditions, Manuka honey remains stable for years. For best flavor and verified MGO levels, enjoy it within five years of purchase.

The Bottom Line

Honey is one of the few foods that can remain safe and enjoyable for years when stored properly. Its natural composition prevents spoilage, making it both stable and dependable.

Raw Manuka honey stands out for its unique origin, natural compounds, and lasting quality. With proper care keeping it sealed, dry, and away from direct heat it can maintain its smooth texture and flavor far beyond the date printed on the jar.

If honey ever develops a sour aroma or unusual bubbles, it’s time for a fresh jar. Otherwise, gentle storage and mindful use are all it needs to stay as rich and delicious as the day it was harvested.

For those who enjoy learning more about how to care for and use Manuka honey, explore our related guides on softening crystallized honey, understanding MGO grading, and storage best practices.

Sources:

• Health Benefits of Honey and How to Use It | Cleveland Clinic
  

• To what temperature does honey have to be heated to destroy the health benefits for humans? | Beehealthextension
  

• Antibacterial activity of Manuka honey and its components: An overview | PMC