Fans of Queen Bee Manuka Honey may have recently noticed a slight change in the company’s branding so that now something called Methylglyoxal (or MGO for short) is mentioned instead of a TA number.
The reason for the change is because of new regulations from the New Zealand on the labelling of manuka honey.
Researchers have been feverishly analyzing what makes manuka honey so special and one of the findings to come out of all this activity is that manuka honey naturally contains this marker.
MGO is not the only special naturally occurring element though but it is an important one that can be measured. The level of MGO varies depending on the purity of the honey and can be as low as 55+ or as high as over 800+.
The Queen Bee brand of manuka honey has an even purer honey, which it calls its monofloral manuka honey 200+.
One common element to all of Queen Bee’s manuka honey varieties is that they are all sourced from pristine natural environments in New Zealand, which is also home to the manuka tree, the source of delicious manuka honey.
For many, however, the level of MGO is only one part of the equation; the other being the amazing and distinctive taste of Queen Bee Manuka Honey.
Manuka honey is also incredibly versatile because it can be used as an alternative to sugar in baking and cooking.
Many though simply enjoy spreading it on a slice of fresh bread and savouring its uniquely delicious and complex taste.
Infants under the age of twelve months are advised not to consume honey.