What shop honey tastes like

[enrico]

Found some of these comments quite amusing...

 

[Murox]

Brilliant.

 

[JamezF]

I like "Packed in the UK".

"Could have come from anywhere, and frankly we don't care."

James

 

[Minxpinx]

Found some of these comments quite amusing...

View attachment 41997

Was this in today's Telegraph?

 

[Dodge]

It is really frustrating when I see articles such as this which is trying to compare a naturally variable product that changes with the forage available at the time to a product that is consistent such as wine.

 

[jenkinsbrynmair]

all to do with the latest fashion amongst the twee set - 'Honey Sommeliers' ?

 

[enrico]

Was this in today's Telegraph?

Yes

 

[JamezF]

It is really frustrating when I see articles such as this which is trying to compare a naturally variable product that changes with the forage available at the time to a product that is consistent such as wine.

Wine is perhaps not the best example to choose as it will vary from year to year and from location to location. An exception is non-vintage champagne, where the larger champagne houses keep a large stock of wines to blend with the idea of creating a consistent product.

James

 

[Erichalfbee]

all to do with the latest fashion amongst the twee set - 'Honey Sommeliers' ?

They make a few bob running courses.

 

[Erichalfbee]

Found some of these comments quite amusing...

View attachment 41997

What is a non sugar carbohydrate?

 

[JamezF]

What is a non sugar carbohydrate?

Starch or cellulose would fit the bill I believe.

James

 

[Murox]

Used to be plain starch or cellulose, god knows what it means these days.

 

[Erichalfbee]

Starch or cellulose would fit the bill I believe.

James

Used to be plain starch or cellulose, god knows what it means these days.

How can a jar with that inside it be called honey!

 

[Jimmy]

How can a jar with that inside it be called honey!

Oligosaccharides come under the non sugar carbohydrates umbrella. AFAIK for the purposes of nutrition labels anything that is not a monosaccharide (glucose or fructose) counts as an oligosaccharide. Trehalose, a disaccharide of two glucose monomers, is one of them. The presence/absence of oligosaccharides is useful in honey authentication as they are absent in sugar syrups. Additionally, there are some present in honeydew that are not found in blossom honey.

 

[JamezF]

How can a jar with that inside it be called honey!

You'd get some cellulose from pollen, I reckon.

James