Hawaiian Honey

Hawaiian honey is a type of honey produced by bees that forage on the nectar of plants native to or introduced to the Hawaiian Islands. The specific floral sources can vary, influencing the honey's flavor, color, and aroma. Like all honey, it is produced by bees from plant nectar and stored in honeycombs.

Honey, including Hawaiian honey, is primarily used as a natural sweetener in a wide variety of foods. Manufacturers add it to baked goods, cereals, snacks, and beverages for its distinct flavor and sweetness. It can also contribute to moisture retention and browning in baked products.

Honey is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is primarily composed of sugars, mainly fructose and glucose, and contains trace amounts of vitamins, minerals, and antioxidants. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated honey and its components. While generally considered safe, honey should not be given to infants under one year of age due to the risk of infant botulism.