IMPORTANT INFORMATION RE: Crystallization of our honey sachets. The process of crystallization is a natural occurrence in honey and does not indicate any quality issues or affect the taste or nutritional value of the honey. In fact, it’s a sign of pure and unprocessed honey.
Honey is a supersaturated solution of sugars, primarily glucose and fructose. Crystallization occurs when glucose molecules begin to come together due to changes such as cool temperature and storage conditions.
To restore the honey to its liquid state, you can simply heat the sachet in warm water or in your hand or pocket if on the move.
