What is Manuka honey?

Manuka Honey, derived from the Manuka tree (Leptospermum scoparium), is one of the most extensively researched honeys, renowned for its high-quality and natural bioactivity. This rare honey is produced only during a limited window each year when the Manuka tree blooms, making it highly coveted.

The Manuka tree nectar provides the unique natural compounds that give Manuka Honey its exceptional properties, combining the ancient benefits of honey with the powerful bioactive traits of the New Zealand Manuka tree.

Manuka Honey’s complexity is deeply tied to the unique New Zealand environment, including:

Pristine natural ecosystems that nurture robust plant life.
Clean waters and air that support plant health.
Diverse weather conditions that challenge and strengthen native species like the Manuka tree.

These factors create a honey that embodies the resilience and purity of New Zealand’s natural heritage, making Manuka Honey one of the most prized honeys in the world.

Who Is Manuka Honey Intended For, and Who Can Use It?

New Zealand Manuka Honey is the only 100% natural food in the world scientifically proven to possess high-quality, natural bioactivity. Globally recognized as one of the most exceptional foods, it offers numerous benefits and is suitable for a wide range of consumers, including:

Individuals Aged 1 and Older: Manuka Honey can be safely consumed by anyone over the age of one, making it a versatile addition to diets.
Moderate Glycemic Index: With a glycemic index of 54-59, Manuka Honey can be included in diets for people with diabetes when blood sugar levels are carefully managed.
Suitable for Animals: Manuka Honey’s natural properties make it beneficial and safe for animal use in appropriate situations.

Its unique combination of bioactivity, natural origin, and adaptability makes New Zealand Manuka Honey a truly special product for both humans and animals.

Why Choose Raw Manuka Honey?

Raw Manuka Honey is honey in its purest form, just as nature intended. It is untouched by processing, preserving all of its natural goodness. Here’s what makes raw Manuka Honey unique:

Pure and Unprocessed: Free from pasteurization, heating, or any artificial processing.
Nutrient-Rich: Retains vitamins, minerals, and nutrients that contribute to its health benefits.
Higher Enzyme Content: Contains a higher concentration of natural enzymes that support its bioactivity.
Amino Acid Profile: Packed with essential amino acids that enhance its nutritional value.
Distinct Texture and Consistency: Features a thicker, slightly grainy texture that reflects its natural state.
Incredible Aromas and Flavor: Offers a rich, natural flavor profile and aromatic depth unique to raw honey.

Raw Manuka Honey delivers a truly authentic experience, combining natural health benefits with exceptional taste and texture.

What Is the Meaning or Importance of MGO (Methylglyoxal)?

MGO (Methylglyoxal) is a naturally occurring compound in Manuka Honey that contributes to its unique bioactive properties.

Formation Process:
MGO forms in the honey through the natural conversion of DHA (Dihydroxyacetone), which is present in the nectar of the Manuka blossom. Over time, this process enhances the honey’s potency and bioactivity.
Significance:
MGO is the key marker used to measure the strength and quality of Manuka Honey, with higher MGO levels indicating greater bioactive properties.

This natural transformation is what makes Manuka Honey so distinct and sought after worldwide.

Which Manuka Honey Product Is Best Suited for Me?

At MNZ, we offer a range of Manuka Honey MGO values to suit your lifestyle and health needs. Here’s a handy guide to help you select the best option:

Understanding MGO Levels:

The higher the MGO value, the more potent the honey’s natural bioactivity. Contrary to myths, your body does not need to “adjust” to higher MGO levels. All MNZ products are suitable for anyone aged 1 year or older and can seamlessly fit into your daily health routine.

MGO Recommendations by Use Case

MGO 100+:
- Perfect for daily use, such as at breakfast.
- Supports overall health as part of your daily wellness routine.
MGO 250+:
- Provides light support for stomach and intestinal health.
- Ideal for active lifestyles and athletes.
MGO 400+:
- Mild support for stomach and intestinal concerns.
- Beneficial for skin health, minor wounds, and winter immunity.
MGO 550+:
- Powerful aid for digestive issues like heartburn.
- Excellent for skin conditions and wounds that are slow to heal.
MGO 1000+:
- Offers very high-grade natural bioactivity.
- Comprehensive support for overall body wellness.
MGO 1200+ & MGO 1500+:
- Exceptional, high-quality bioactivity.
- Provides robust natural support for severe stomach and intestinal issues.
- Ideal for problematic skin conditions.

How to Use MNZ Manuka Honey

Straight from the Spoon: Enjoy it on an empty stomach for optimal absorption.
Dissolved in Lukewarm Water: Mix a teaspoon in water to preserve its natural properties while making it easier to consume.

Incorporate MNZ Manuka Honey into your daily routine to experience its natural benefits and support your health journey.

What Are the Best Ways to Use Manuka Honey?

Manuka Honey from MNZ is versatile and can be used in various ways to support both internal and external health:

Internal Applications

Consume on an Empty Stomach: Take a teaspoon straight from the jar for optimal absorption and health benefits.
Dissolve in Water: Use it as a natural sports drink by mixing a teaspoon in lukewarm water.
Add to Meals: Incorporate into breakfast, lunch, or dinner as a natural sweetener or flavor enhancer.

External Applications

Wounds That Won’t Close: Apply directly to the affected area to promote healing.
Acne: Use as a topical treatment to help reduce inflammation and support skin recovery.
Inflamed Skin Conditions: Apply to soothe and calm irritated or inflamed skin.

Manuka Honey’s natural bioactivity makes it a powerful and effective solution for a wide range of health and wellness needs, both inside and out.

What Information Is Available About Manuka Honey?

Manuka Honey has been the subject of extensive scientific research worldwide since the 1990s, with significant milestones achieved by leading researchers:

Key Discoveries and Contributions

Professor Peter Molan (University of Waikato, New Zealand):
- Began studying Manuka Honey’s unique properties in 1985 through the Waikato Honey Research Unit.
- His groundbreaking work focused on the medical applications and bioactive effects of Manuka Honey, earning him widespread recognition.
- Despite his early suspicions about MGO’s role in Manuka Honey’s bioactivity, he and his team were initially unable to identify the specific compound responsible.
- Collaborated with Professor Thomas Henle on further research.
Professor Thomas Henle (Technical University of Dresden, Germany):
- In 2006, he and his team discovered that the exceptionally high levels of Methylglyoxal (MGO) in Manuka Honey are solely responsible for its potent bioactive effects.

Legacy of Research

Professor Peter Molan’s pioneering efforts laid the foundation for understanding the unique qualities of Manuka Honey, contributing to numerous scientific publications and global recognition of its medicinal and therapeutic applications.
Following his death in September 2015, research on Manuka Honey has continued, producing many studies exploring its bioactivity, medical uses, and health benefits.

The combined efforts of these researchers have established Manuka Honey as a scientifically validated, high-quality natural product with significant health and medical potential.

Does Manuka Honey Exhibit a Bioactive Effect?

Manuka Honey’s bioactive properties have been studied extensively by renowned research institutes across the globe. Over the years, groundbreaking discoveries have highlighted the science behind its exceptional qualities:

Professor Peter Molan (1990s):
- Dedicated his research to uncovering the unique properties of Manuka Honey.
- Published numerous scientific studies, focusing on its bioactive effects and potential medical applications.
Professor Thomas Henle (2006):
- Discovered that Methylglyoxal (MGO), a naturally occurring compound in Manuka Honey, is a key contributor to its potent bioactivity.

This combination of pioneering research has cemented Manuka Honey as a scientifically validated natural product with unique and valuable health properties.

MNZ PRODUCTS

All MNZ products are crafted using our own high-grade raw Manuka Honey, ensuring unparalleled quality and authenticity. By using exclusively raw, unprocessed honey, we preserve its natural bioactive properties, providing products that are pure, potent, and true to nature. MNZ’s commitment to excellence guarantees that every product delivers the unique benefits of genuine Manuka Honey.

RAW MANUKA HONEY

Up to MGO 1500+

Snappaks 10x 5 grams

MGO 100+

Drops

Various flavors – MGO 100+

Manuka honey soap

MGO 100+

Toothpaste

MGO 550+ – Mint flavour

Is Manuka Honey Beneficial for Health?

Honey has been cherished for centuries as a beneficial food, and raw Manuka Honey continues this tradition with its exceptional qualities. It fits seamlessly into a healthy lifestyle due to its:

Nutrient-Rich Profile: Retains vitamins, minerals, and nutrients that support overall health.
Natural Enzyme Content: Higher levels of enzymes that enhance its bioactive properties.
High Amino Acid Profile: Provides essential amino acids beneficial for the body.
Unique Texture and Consistency: Thicker, slightly grainy texture that reflects its raw and unprocessed nature.
Incredible Aromas and Flavor: Distinctive natural flavor and aromatic richness unique to Manuka Honey.

Raw Manuka Honey combines nutritional value with an authentic sensory experience, making it an ideal choice for those seeking a natural and health-supporting addition to their diet.

What Are the Benefits of Manuka Honey?

Manuka Honey is a versatile product with a broad range of applications, making it a true treat for the body. Its bioactive effects enhance its value in numerous ways:

Applications of Manuka Honey

As a Food:
- Enjoy it directly or as a natural sweetener in meals.
- A nutritious addition to breakfast, lunch, or dinner.
Sports Nutrition:
- Mix with water to create a natural sports drink for energy and recovery.
Gastrointestinal Support:
- Helps optimize digestion and supports gut health.
Skin Care:
- Apply directly to the skin for relief from irritations, acne, and minor wounds.

Why Choose Manuka Honey?

Manuka Honey’s bioactive effects provide natural support for overall wellness, offering a unique combination of nutritional benefits and therapeutic properties. Whether used internally or externally, it’s a natural powerhouse for health and vitality.

Is All Manuka Honey Genuine?

Due to the high demand for Manuka Honey, more honey is consumed than is produced, making authenticity a critical concern. At MNZ, we ensure that all our raw Manuka Honey undergoes a rigorous series of analyses before being prepared for consumption. This process guarantees that every jar of our Manuka Honey meets the highest standards of quality and bioactivity.

For detailed information on our Quality Guarantee, please refer to our official documentation.

Is Manuka Honey Considered Raw by Definition?

At MNZ, we only produce raw Manuka Honey. It is up to individual producers to decide whether to process their honey into products like cream honey, but we maintain the highest standards by preserving the natural, unprocessed state of our Manuka Honey. This ensures that all the beneficial enzymes, nutrients, and bioactive properties remain intact, providing you with the purest and most potent form of Manuka Honey available.

What Is the Difference Between Creamed Manuka Honey and Raw Manuka Honey?

Raw Manuka Honey is exactly as nature intended—pure, raw, unprocessed, unpasteurized, and unheated—which means it retains all of its natural goodness. One of the unique characteristics of raw honey is its tendency to crystallize over time, a completely natural and beneficial occurrence that preserves the flavor and quality of the honey.

Why Does Honey Crystallize?

Honey is a super-saturated sugar solution, containing more than 70% sugars and less than 20% water. The high sugar content exceeds what the water can naturally hold at room temperature.

Warm Hive Environment: Honey remains stable in its liquid form at around 35°C.
Lower Temperatures: Honey sugar begins to crystallize, causing the honey to solidify.
Crystallization and Quality: This natural process helps preserve the rich flavor and bioactive properties of honey.

Honey can crystallize in various ways:

Uniform Crystallization: The honey crystallizes evenly throughout.
Partial Crystallization: Forms two layers, with a crystallized layer at the bottom and liquid on top.
Crystal Size: The size of crystals depends on the type of honey, and the speed of crystallization influences the texture. The faster it crystallizes, the finer the texture.

The crystallization process also affects the honey’s color and opacity, as glucose tends to crystallize first, forming small white crystals, making the honey lighter and more opaque.

Raw Manuka Honey Characteristics

Natural Enzymes & Nutrients: Raw Manuka Honey retains all its vitamins, minerals, and natural enzymes.
Amino Acid Profile: It has a high amino acid profile that contributes to its nutritional benefits.
Thicker Consistency & Grainy Texture: This texture results from its natural state, making it thicker and slightly grainy compared to regular honey.
Incredible Flavor Profile: The natural flavor is rich, distinctive, and full of depth.

The 4-Step Process of Producing Raw MGO Manuka Honey

Cold Extraction (max 35°C): Honey is gently extracted from the honeycombs to preserve its natural properties.
Honey Collection: The honey is carefully collected from large honeycombs.
Light Filtering: The honey is lightly filtered to remove stray wax and bee residue, ensuring purity without compromising its natural state.
Filling Jars: The pure, raw, unprocessed Manuka Honey is filled into jars, ready for consumption without any heating or pasteurization.

Traditional Extraction:

Honey is traditionally extracted through centrifugation, a method where larger pieces of wax are removed, and the honey is poured to avoid impurities. The process ensures that no heat is applied, keeping the honey’s natural properties intact.

Raw Manuka Honey’s crystallization, texture, and bioactivity are all hallmarks of its purity, ensuring you receive the highest quality honey that nature has to offer.

MNZ Only Produces Raw Manuka Honey

At MNZ, we take pride in producing only raw, unfiltered, unpasteurized, monofloral Manuka Honey, ensuring that all of its natural properties remain intact. Our honey is carefully produced, processed, and packaged in New Zealand, maintaining the highest standards of quality and authenticity.

Additionally, we prioritize sustainability and health by packaging our honey in BPA-free containers, providing a safe and eco-friendly option for our customers. Each jar of MNZ Manuka Honey is a pure, natural product, straight from the pristine landscapes of New Zealand.

Creamed Manuka Honey

Creamed Manuka Honey is a product of homogenization, a process that controls the formation of crystals and gives the honey a smooth, spreadable consistency. Here’s an overview of how this process works and the steps involved:

Creaming Process

The goal of creaming honey is to produce a uniform structure and fine crystals, typically less than 25 microns (0.025 mm). This process involves aerating and mechanically mixing the honey to prevent larger crystals from forming, resulting in a smooth and spreadable texture.

Key Steps in the Production of Creamed Manuka Honey:

Extraction (40° C – 65° C):
Honey is extracted from the honeycombs at a controlled temperature between 40° C and 65° C to make it more fluid, although this heating process increases HMF (Hydroxymethylfurfural), a compound that rises with heating.
Honey Collection:
The honey is collected in large honeycombs, which may contain some impurities such as bee residue and wax.
Initial Filtration:
The honey is filtered to remove large pieces of stray wax and other bee residue.
Fine Filtration (200 microns):
A second round of filtration removes even smaller particles and residues, ensuring a smoother consistency.
Temperature Increase (40° C – 65° C):
The honey is heated again to make it even more fluid, further reducing the crystallization rate. However, this step also increases the HMF levels, which can affect the quality of the honey.
Aeration and Stirring (Up to 2 Weeks):
The honey is aerated and stirred for up to 3 days to 2 weeks. This step incorporates air into the honey and allows fine crystals to form, giving the honey a creamy texture.
Mixing (10-15 Minutes Several Times a Day):
The honey is mixed for 10-15 minutes several times a day to ensure uniform texture, while it is gradually cooled back to a temperature of 12-15°C.
Filling Jars:
Once the desired consistency is achieved, the creamed Manuka Honey is carefully filled into jars, ready for packaging.

Implications of the Process:

Homogenization and Aeration:
The creaming process results in a smooth, spreadable texture similar to chocolate creams, making it ideal for use as a spread. The honey retains a uniform texture over time, but some of its natural enzymes and nutrients may be affected by the heating and filtration steps.
Comparison with Raw Honey:
Unlike raw honey, which is left unprocessed to preserve all of its natural bioactive properties, creamed Manuka Honey undergoes heating and filtration, which can reduce some of its nutrient content and natural enzymes.

While creamed Manuka Honey provides a convenient and smooth option for consumers, raw Manuka Honey remains the choice for those seeking to preserve the full spectrum of natural bioactive benefits.