What Is the Difference Between Active and Regular Honey?

Active honey has measurable, independently verified antimicrobial activity above a meaningful threshold — tested in accredited laboratories using standardised dilution assays. Regular supermarket honey is typically processed, blended, and carries no measurable activity rating. The difference is not a matter of opinion: it's quantified by a TA (Total Activity) or MGO number that reflects how effectively the honey inhibits bacterial growth.

Key Points

• "Active honey" means measurable antimicrobial activity verified by independent lab testing
• Activity is measured through dilution assays — specifically what concentration of honey inhibits bacterial growth in a test environment
• The TA (Total Activity) rating measures both peroxide and non-peroxide antimicrobial pathways
• Supermarket honey: blended, heat-processed, no activity rating. Active honey: raw, single-origin, lab-verified
• Jarrah honey is among the world's most active honeys — at TA50+, it equates to MGO 4000+ equivalent

The word "active" on a honey label is either one of the most meaningful things you can read — or one of the most meaningless. It depends entirely on what's behind it.

In the premium honey market, "active" refers to independently verified antimicrobial activity: a laboratory-measured rating that tells you how effectively the honey inhibits bacterial growth. That number is grounded in standardised science and, when it comes from a genuine independent lab, is directly comparable across products and brands.

In the lower tier of the market, "active" sometimes appears on labels without any third-party testing to back it up — used loosely because it sounds appealing and isn't yet regulated in all markets.

This guide explains how activity is actually measured, what the ratings mean, and how to tell genuine active honey from marketing language.

What "Antimicrobial Activity" Actually Means

Antimicrobial activity means the honey inhibits the growth of microorganisms — specifically bacteria — at measurable concentrations.

The standard test used to establish activity ratings is a dilution assay, also called the minimum inhibitory concentration (MIC) method or, historically, the "inhibine number" test. The principle:

1. A honey sample is diluted with water to progressively lower concentrations
2. Each diluted sample is exposed to a standard bacterial culture (typically Staphylococcus aureus, a common pathogen)
3. The lowest honey concentration that still inhibits bacterial growth is recorded
4. This is translated into an activity rating

A TA50+ rating means the honey, even at a 50% dilution with water, still inhibits bacterial growth. A TA35+ means it inhibits at 35% dilution. Higher number = more active = more potent at lower concentrations.

This is why activity ratings are not just marketing: they reflect a specific, repeatable measurement from an accredited laboratory.

Two Pathways to Antimicrobial Activity

Not all honey antimicrobial activity works the same way. There are two distinct mechanisms — and they matter more than most labels acknowledge.

Peroxide Activity (PA)

This is the pathway present in most raw, unheated honeys. Bees add glucose oxidase enzyme to nectar during processing. In the presence of oxygen, this enzyme catalyses the conversion of glucose to gluconolactone and hydrogen peroxide — a well-known antimicrobial compound.

Peroxide activity is: - Widely present in raw, cold-extracted honey - Destroyed by heat (which is why pasteurised supermarket honey has essentially none) - Also neutralised by catalase, an enzyme present in blood, wound exudate, and other biological environments

The last point matters in clinical contexts — when honey is in contact with blood or tissue enzymes, the hydrogen peroxide activity can be reduced. This is one reason peroxide-only activity has limitations in wound care applications.

Non-Peroxide Activity (NPA)

This pathway is less common and more plant-specific. It comes from compounds in the original nectar that survive into the honey — phenolics, flavonoids, methylglyoxal (in Manuka), and other plant-derived antimicrobials.

Non-peroxide activity: - Is not destroyed by heat in the same way PA is (though it can still degrade under prolonged heat) - Is not neutralised by catalase - Is the defining feature of Manuka honey (methylglyoxal is the primary active compound) - Is also present in Jarrah honey

Jarrah Honey: Dual Antimicrobial Activity

This is the property that makes Jarrah honey genuinely distinctive among active honeys — and it's not widely understood.

Jarrah carries both peroxide and non-peroxide antimicrobial activity. Manuka honey, by contrast, has predominantly non-peroxide activity (methylglyoxal) and relatively low peroxide activity.

Practical implication: Jarrah honey's activity remains meaningful across a broader range of conditions. Even when the peroxide pathway is partially neutralised (as it can be in some environments), the non-peroxide pathway continues to contribute to overall antimicrobial function.

Research by Hossain & Locher (2023) published in Applied Sciences found that WA honeys, including Jarrah, "at times exceeded NZ Manuka honey" in both antibacterial and antioxidant activity. Earlier work by Irish, Blair & Carter (2011) in PLOS ONE documented the broad-spectrum antibacterial properties of WA honeys against clinically relevant pathogens.

At TA50+, Forest Fresh Honey's Jarrah Platinum equates to approximately MGO 4000+ — a direct comparison with the highest tier of Manuka honey, for those familiar with that rating system. Additionally, Jarrah honey carries 3× more antioxidants than Manuka honey (Pavy & Dragar, WA Jarrah Honey Committee, 2011).

Regular Supermarket Honey: What You're Actually Getting

Standard supermarket honey is not active honey. This is not a criticism — it's a description of what the production process produces.

Commercial honey packing typically involves: - Blending — combining honey from multiple sources for consistency - Pasteurisation — heating to 70°C+ to slow crystallisation and extend shelf life - Ultra-filtration — removing pollen, wax, and other particles

Each of these steps removes or destroys bioactive properties:

The result is a honey that is entirely safe, shelf-stable, and useful as a sweetener — but has no meaningful claim to antimicrobial activity. If you're buying honey to pour on yoghurt, this is fine. If you're buying honey because you want the properties that ancient cultures and modern research associate with bioactive honey, you need the tested version.

How to Read an Activity Rating

TA (Total Activity) — measures both peroxide and non-peroxide pathways combined. Used primarily for Australian honeys (Jarrah, Marri, Beekeeper's Natural varieties). A more comprehensive measure for dual-activity honeys.

MGO (Methylglyoxal) — measures the concentration of methylglyoxal in mg/kg. Used for Manuka. A narrower measure that captures only the primary non-peroxide compound.

UMF (Unique Manuka Factor) — a Manuka-specific grading system used in NZ that incorporates MGO and other markers. A quality standard, not a raw lab number.

For comparison: Forest Fresh Honey Jarrah TA50+ = approximately MGO 4000+ equivalent.

The Forest Fresh Honey Jarrah Range by TA Level

Every level of Jarrah honey from Forest Fresh is independently tested and carries a verified TA rating — not an estimated or assumed one. Choosing the right TA level depends on how you plan to use it:

All are cold-extracted, independently tested across five laboratories under the Jarrah Factor™ standard, and backed by Forest Fresh Honey's commitment to batch-level traceability.

🍯 Choose your Jarrah TA level — every jar independently verified, every batch traceable. Shop the Jarrah Range →

Frequently Asked Questions

Q: What is a good TA rating for honey? A: TA10 is considered the minimum meaningful threshold for antimicrobial activity in honey (it's sometimes called "active" at this level). TA20+ is a more commonly cited minimum for functional use. TA35+ is the entry point for Forest Fresh Honey's range. TA50+ is among the highest independently verified ratings commercially available anywhere in the world.

Q: Can I test honey activity at home? A: Not with precision. Some DIY tests circulate online, but none of them produce results comparable to accredited laboratory dilution assays. If you want verified activity, look for honey that publishes its laboratory test results — not just a rating on a label.

Q: Is Jarrah more active than Manuka? A: At equivalent rating levels, Jarrah and Manuka are broadly comparable in overall antimicrobial effectiveness. Jarrah has a meaningful advantage in that it carries both peroxide and non-peroxide activity, while Manuka is primarily non-peroxide (methylglyoxal). Jarrah also has significantly higher antioxidant content — 3× higher than Manuka according to Pavy & Dragar (2011). The two honeys work through different mechanisms, and both have genuine research support.

Q: What does "raw active honey" mean? A: Raw honey is minimally heated, retaining its natural enzyme content and pollen. Active honey has verified antimicrobial activity above a defined threshold. "Raw active honey" combines both attributes — cold-extracted and independently tested. All Forest Fresh Honey Jarrah products meet both criteria.

Q: Does cooking with active honey destroy its activity? A: Yes. Heat above approximately 40–50°C begins to denature glucose oxidase, reducing peroxide activity. Cooking typically involves temperatures far above this. If you want to retain bioactivity, use active honey in no-heat applications: straight from the spoon, stirred into warm (not hot) drinks, used as a dressing or dip. Baking or cooking with it produces great flavour but minimal residual activity.

Q: Is there a difference between "active" and "medicinal" honey? A: Medically graded honey (used in wound care dressings) goes through additional certification processes beyond consumer-grade active honey. Consumer active honey like Forest Fresh Jarrah is a food product with independently verified antimicrobial activity — it is not a medicine or medical device, and should not be used as a substitute for medical care.

Q: How often does Forest Fresh test its Jarrah honey? A: Every batch is tested across five independent laboratories before packing. The TA rating on each jar is verified for that specific batch — not assumed from previous results. This is the Jarrah Factor™ standard.

Q: Are there other active Australian honeys besides Jarrah? A: Yes. Marri (Red Gum) honey from WA also has documented high activity. Some Bloodwood and Stringybark varieties show elevated activity. Research by Hossain & Locher (2023) documents multiple WA honey types with strong bioactive profiles. Jarrah is the best-characterised and most consistently tested of these, with the most developed authentication and rating infrastructure.

The information in this article is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease or health condition. Please consult your healthcare professional before using honey as part of a health or medical regimen. Forest Fresh Honey products are food products, not medicines. Not suitable for children under 12 months. These statements are based on traditional use and emerging scientific research.

Written by Matt Fewster, 5th generation of the Fewster family and co-founder of Forest Fresh Honey.

Sources: - Irish, Blair & Carter (2011), PLOS ONE — Antibacterial activity of WA honey: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0018229 - Hossain & Locher (2023), Applied Sciences — WA honey vs Manuka: https://www.mdpi.com/2076-3417/13/13/7440 - Pavy & Dragar, WA Jarrah Honey Committee (2011) — Antioxidants in Jarrah honey: https://img1.wsimg.com/blobby/go/35350b70-4b13-4876-abd6-b146f468c4e8/downloads/media-release%20on%20antioxidant%20of%20jarrah%20honey.pdf - Manning, Dr Rob (2011), WA DPIRD — WA honey antibacterial properties: https://library.dpird.wa.gov.au/pubns/39/