Honey Blog

Almost everyone grew up with it. A slice of bread, a thick layer of butter underneath, and an equally thick layer of chocolate spread on top. For many children, it was the reason to get out of bed in the morning. For many parents, it was sometimes the easiest way to get that sandwich eaten after all. But what is actually in that jar we all love so much, where does it come from, and why do we at HANT believe it can be done differently? We explain that in this article, along with a little of our own story. A jar with a history of scarcity Chocolate spread did not arise from abundance, but from shortage. The story begins in Turin at the start of the nineteenth century. In 1806, Napoleon blocked trade between the European continent and Great Britain, with the aim of disrupting the British economy. One consequence was that cocoa, which entered Europe through British colonial trade routes, suddenly became scarce and expensive. In the hills around Turin, meanwhile, there were masses of hazelnut trees, and no one really knew what to do with the abundance. Chocolatier Michele Prochet came up with the idea of supplementing the little cocoa he had with ground hazelnuts. Thus gianduja was born, named after a local carnival character. In 1852, that idea officially became a product: together with Pierre Paul Caffarel, Prochet made the first gianduiotti, the well-known triangular chocolates made from cocoa, sugar, and hazelnuts. From wartime solution to Nutella Almost a century and a half later, history repeated itself. After the Second World War, cocoa was once again nearly unaffordable in Italy. Pastry chef Pietro Ferrero, who worked in the Piedmont region, returned to the same idea as Prochet: supplementing a small amount of cocoa with lots of hazelnuts. In 1946, he brought Pasta Gianduja to the market, also known as Giandujot. This was not a spread, but a solid block that you cut into slices and placed on bread, just as you would with cheese. According to tradition, the shift to a spreadable version happened by accident. During the exceptionally hot summer of 1949, the gianduja melted on shop shelves and in warehouses. Instead of throwing the product away, it was poured into jars and sold as a cream. Ferrero refined the formula and called the result Supercrema. In 1962, Italy introduced a law banning superlatives such as "super" from product names, forcing Ferrero to look for a new name. Michele Ferrero, Pietro's son, came up with the name Nutella, a combination of the English word "nut" and an Italian-sounding ending. The name was registered in October 1963, and on 20 April 1964, the first jar rolled out of the factory in Alba. The logo and shape of the jar have barely changed since then. Nutella grew into a global phenomenon and is estimated to hold more than half of the global chocolate spread market today. From bread block to breakfast icon What began as a practical solution to a shortage of raw materials grew into one of the most recognizable products in the world. The marketing evolved along with it: chocolate spread was no longer sold as a treat, but as part of a "balanced breakfast," with a glass of milk and a slice of whole-wheat bread included in the advertising photo. There is even an official World Nutella Day, celebrated since 2007 on 5 February. That framing as a breakfast product is precisely where the problem lies, because when you look at what is actually in a jar of classic chocolate spread, it has far more in common with a dessert than with a healthy breakfast. What is actually in that jar? On most ingredient lists for conventional chocolate spread, sugar is clearly number one. In Nutella, for example, sugar accounts for approximately 56 to 57 percent of the weight, followed by vegetable oil, usually palm oil. Only after that come hazelnuts, making up around 13 percent, and cocoa, accounting for about 7 percent. The remainder consists of skimmed milk powder, whey powder, emulsifiers such as soy lecithin, and synthetic vanillin. In concrete terms, this means that a single 15-gram tablespoon already contains around 8.5 grams of sugar, approximately as much as a large portion of a doughnut. If you generously spread two tablespoons on a slice of bread, you are consuming more sugar than in one and a half doughnuts. Nutrition experts therefore classify this type of chocolate spread as a highly processed food, with a nutritional profile closer to that of a dessert than a healthy bread topping. That does not make it a forbidden product, and there is nothing wrong with enjoying it occasionally. But it is useful to know exactly what you are eating, especially if it appears on the breakfast table every day. And yet, so incredibly delicious Having said all that, we also understand why it is so popular. Sugar and fat in that ratio literally form a combination that our brains find difficult to resist. Add the nostalgia of the school sandwich, the image of a deliciously thick layer on white bread with another generous lump of butter underneath, and you understand why generation after generation loves it. Chocolate spread is not an accidental success; it is a product that has been perfected over decades to evoke precisely that feeling. Ayse's story At HANT, this is not an abstract story; it is our own story too. Ayse, our co-founder, was heavily addicted to chocolate spread for years. Every day, sometimes straight from the jar. When she switched to a strict keto diet, with hardly any room left for sugar, she had to break that habit, and after a difficult period, she managed to quit. What did not disappear was the desire to enjoy a chocolate sandwich from time to time. That taste, that association with comfort, does not simply vanish. When Ayse later became a mother, a new question arose: did she want her daughter to grow up with a jar whose main ingredients were sugar and palm oil, packaged as something healthy? The answer was no. But she did not want to give up enjoying that taste altogether either. That's why we created Melicao That search led to Melicao. No long ingredient list, no sugar, no palm oil, no lactose or soy. Melicao consists of exactly two things: raw, unfiltered honey and cocoa. Unheated, organically certified, and without additives. We do want to be honest about this, because that fits with the way we view food ourselves: honey is and remains sugar. It naturally contains fructose and glucose, with approximately the same number of calories per gram as regular sugar. So Melicao is not a product you can eat unlimited amounts of simply because it contains "no sugar"; that would be a dishonest claim. The difference lies elsewhere: no additional refined sugar is added on top of the sugar naturally present in honey, it contains no palm oil to make it spreadable, and the ingredient list is one you could recreate in your own kitchen. Raw, unheated honey also retains some of the enzymes, pollen, and minerals that are largely lost in heated, filtered honey, although it is important to remain realistic about how much difference that makes to your health in practice. It is a more honest jar, not a miracle cure. For Ayse, and for us as a family, that was the balance we were looking for: that familiar, comforting taste of cocoa on bread, made with ingredients we ourselves stand behind and can happily give to our daughter. If you would like to try the same, you can find Melicao here: Organic Melicao, raw honey with cocoa Finally Chocolate spread has a fascinating history, from a wartime cocoa shortage to a global breakfast phenomenon. It is also, let's be honest, simply delicious. But the classic jar has little to do with what marketing has made it out to be for decades. At HANT, we believe you do not have to give up that taste to make more conscious choices about what is in your jar, and that is precisely why Melicao exists.

What does raw honey actually do to your body? From antibacterial effects to energy and digestion—we explain it honestly. Including the downsides, because there are some. Everything you need to know about using raw honey daily.

Do you know where your honey comes from? New EU legislation requires producers to state it — and the truth surprises many. Discover how to recognize real raw honey, where to buy it in Belgium, and what to look for on the label.

How raw honey can make your hair shine (And what the science says about it) Honey has been a beauty secret for centuries. From Cleopatra’s bathing rituals to modern hair masks, this golden ingredient keeps making a comeback. But there is one variety that really stands out: raw honey. Raw honey is honey that comes straight from the beehive (only coarsely filtered) and is not heated or industrially processed (read the blog about raw honey for more information) This type of honey is not only better for bees and soil, but also gentler, purer, and more powerful for your hair masks. Is raw honey the secret to a perfectly shiny hair mask? The natural power of honey Honey is much more than sugar. It contains amino acids, minerals, enzymes, and antioxidants that hydrate and strengthen your hair (Medicopublication.com).Research shows that honey helps with a dry or flaky scalp—and may even help reduce dandruff (https://pubmed.ncbi.nlm.nih.gov/11485891/). Honey is also rich in bioactive compounds such as flavonoids and phenolic acids, which act as natural antioxidants. They help protect against damage caused by the sun, styling, and air pollution (https://pubmed.ncbi.nlm.nih.gov/39324175/). A recent study even showed that a honey formula could partially repair damaged hair after exposure to UV-A and pollution (https://tressless.com/research/honey-repair-on-asian-hair-from-uv-a-pollution-lvZ7). In short: honey nourishes, softens, and protects—and gives your hair a natural shine, without silicones or synthetic additives. Why raw honey makes a difference Not all honey is created equal. With “regular supermarket” honey, these wonderful benefits are refined away until only sugar remains; using raw honey preserves these compounds. Conventional honey may contain pesticide residues or artificial additives. Raw honey comes from bees that work in unsprayed, biodiverse environments—and you can feel that in the quality. Studies show that raw honey is often richer in antioxidants and bioactive compounds because bees collect nectar from a more diverse ecosystem (https://www.mdpi.com/2077-0472/14/9/1540). In addition, you are choosing a product that contributes to healthy bee populations and natural pollination. That makes it better not only for your hair, but also for the planet. How to use it in your routine Hair oil with honey extract often contains more oil than honey, so its restorative value  As a mask: Mix a tablespoon of organic honey with a little lukewarm water or a light oil (such as coconut oil). Apply to towel-dried hair, leave it on for 20–30 minutes, and rinse thoroughly. Conditioner: Mix the honey with your favorite conditioner, apply to dry ends, and leave it on for 15–30 minutes. Then wash your hair as usual. For your scalp: For a dry or irritated scalp, you can gently massage in diluted honey (approximately 70–90%), leave it on, and rinse it out (https://pubmed.ncbi.nlm.nih.gov/11485891/). Use this once or twice a week for visibly softer, shinier hair. What else does the science say? Although the results are promising, research on honey and hair growth remains limited. Most studies focus on skin repair and scalp health, not directly on hair thickness or growth (https://pubmed.ncbi.nlm.nih.gov/11485891/). Still, the trend clearly points in one direction: natural ingredients work—especially when they are pure and organically produced. In short Raw organic honey is gentler on your hair, richer in antioxidants, and better for the world around you.It nourishes, softens, and protects—while you choose a routine that is truly natural. A small step in your beauty routine, a big difference for your hair and nature. 🌿🐝

Paris Honey Awards 2026 – Gold Quality Award Our honey was awarded a Gold Quality Award at the Paris Honey Awards in 2026. This is an international quality competition in which honey is blind-tasted by a jury of specialized tasters. The assessment is conducted entirely independently of the brand or packaging and focuses on sensory criteria such as taste, aroma, texture, and overall purity. The Gold Quality Award confirms that our honey achieved a very high score within this professional and independent evaluation system. Global Honey Stars Awards 2026 – second place for crystal honey In addition, our crystal honey took second place in its category at the Global Honey Stars Awards 2026. This international competition compares honey products within specific categories, such as crystal honey, and evaluates them based on quality, consistency, and taste experience. Finishing second in this context means that our crystal honey stood out among other high-quality entries. This recognition underlines that this honey variety is also internationally appreciated for its quality and careful processing.

Honey is not just a sweetener. It is a complex natural product full of enzymes, minerals, and antioxidants. But did you know that most commercial honey largely loses these valuable properties before it reaches your cupboard?  What is raw honey (Raw Honey)? Raw honey is honey that comes directly from the beehive (only coarsely filtered) and has not been heated or industrially processed. This preserves all the natural substances: Enzymes (important for digestion) Antioxidants (natural protectors) Pollen (with essential micronutrients) Vitamins and minerals Three ways the industry removes nutrients Most supermarket honey undergoes three processes that seriously reduce its nutritional value: Heating (The culprit) Honey is heated to prevent crystallization and keep the product liquid for longer. Unfortunately, above 40–42 °C, enzymes and antioxidants lose their effectiveness. What remains is a beautiful, liquid, but biologically inferior sweetener. Filtering (The mystery) Honey is heavily filtered to remove pollen and particles. This creates a commercially clear product, but pollen is actually a carrier of valuable vitamins and minerals. This filtering is done purely for aesthetics, not for your health. Blending (The deception) Supermarket honey is often a “blend” or “mixture” of EU and non-EU honey, without transparency about its origin. The quality of this foreign honey can vary greatly. Our honey is 100% of EU origin, harvested exclusively in Bulgaria. No blend, just complete transparency. Why you should choose raw honey Raw honey is more than just a sweetener; it is an unprocessed treasure of nature. Choosing raw honey means choosing pure quality. These are the main reasons to choose the unheated, unprocessed variety: 1. Preserving natural protectors Raw honey is never heated. This is crucial because heating destroys its most valuable properties. That is why our honey retains: Enzymes: These contribute to honey’s natural antibacterial and antifungal action. Antioxidants (polyphenols): These are substances that help protect your body against free radicals, which is beneficial for overall health. Pollen: Pollen is a miniature nutritional powerhouse. It contains proteins, amino acids, and traces of vitamins and minerals. This is completely absent from most filtered honey. 2. The mark of genuine quality Most honey is heated to keep it beautifully liquid. Raw honey shows the opposite: Natural crystallization: The fact that raw honey becomes firm over time is proof of quality. It means the product is unheated and the natural sugars have remained in their original state. Complete traceability: Raw honey often comes from transparent, small-scale sources (such as our Bulgarian honey). This contrasts with the often blended and heavily processed supermarket honey, whose exact origin is unclear. 3. Traditional use and digestion The active, unprocessed components in raw honey support the body in various ways: Soothing effect: It is a proven, traditional remedy for soothing the throat. Prebiotic support: Raw honey naturally contains prebiotic substances that help support the growth of “good” bacteria in your gut flora. Choosing raw honey means choosing a product that is as close to nature as possible, with all its original benefits intact.

Europe’s honey market is in turmoil. Recent studies show that almost half of imported honey is adulterated with cheap sugar syrups. The EU is responding with new rules, but consumers can already make a difference. It starts with one word on the label: “blended”. The problem with “Blended EU and non-EU honey” In most supermarkets, honey labels use one of the following vague terms: "Blended EU honey" "Blended non-EU honey" "Blended EU and non-EU honey" These designations, which are permitted under the old EU guidelines, are not transparent. They give consumers no insight into the actual origin or, crucially, the proportions of honey from the different countries. For example, a jar may contain 99% cheap honey from a country with a high risk of fraud and 1% expensive EU honey, yet the vague “blended” designation is legally sufficient. This lack of transparency makes it very easy to market cheap, diluted honey in Europe. Shocking results: Honey adulterated with sugar syrups This lack of transparency has major consequences. Coordinated EU investigations found that a significant proportion of honey imported into Europe did not meet the definition of honey because it had been diluted with cheap sugar syrups, such as rice, wheat, or beet syrup. This is pure fraud that undercuts beekeepers who comply with the rules and deceives consumers. This “fake honey” is cheaper to produce, does not have the same nutritional and medicinal properties as pure honey, and puts the entire beekeeping sector at risk. European Coordinated Investigation (2023): The European Commission’s report on the coordinated action "From the Hives" (carried out in 2021–2022). This investigation revealed that 46% of the tested batches of imported honey were suspected of adulteration with added sugar syrups. European Parliament and Council (2024): The political agreement on the revision of the "Breakfast Directives" (Honey Directive). This confirms that the EU is tightening legislation to address fraud and the lack of transparency regarding countries of origin and their percentages. Type of fraud: News articles and scientific analyses by the Joint Research Centre (JRC) confirm that the adulteration primarily involved the use of cheap sugar syrups, such as rice syrup or beet syrup, to dilute the honey. The organic guarantee and inspection You may wonder how the inspection process works, especially for organic honey. Our honey carries organic certification. This means that inspections in Bulgaria and subsequently in the EU are particularly strict. Organic certification bodies check not only for the absence of pesticides and antibiotics, but also: The bees must collect nectar within a 3-kilometre zone free from pesticides and pollution (no motorways, no industry). Supplementary feeding during periods of scarcity is permitted only with organic honey or organic sugar. Chemical treatments and the use of antibiotics are prohibited to protect the health of the bees. Processing must preserve the honey’s natural composition and nutritional value. The finished product is strictly tested for purity (no added sugar syrups) and for the absence of chemical residues and antibiotics. Complete records are mandatory so that the honey can be traced from the jar back to the original beehive. The future: Clearer labels are on the way The good news is that the European Union has responded to the widespread fraud. A political agreement has recently been reached on the revision of the labelling rules, known as the “Breakfast Directives”. In the future, blended honey will have to: List the countries of origin on the label. State the percentage share for each country, in descending order. This is a major victory for consumers and honest beekeepers. However, these new rules are not yet in force. Make a difference now You do not have to wait for new legislation to be sure of your honey’s quality. The solution is simple: Buy honey with a transparent ingredients list Our honey is 100% organic Bulgarian blossom honey. Not blended, completely transparent, and directly traceable.