Does Manuka Honey Expire or Go Bad? How Long It Lasts and If It Goes Bad (2026)
Information in this article shouldn't be considered medical advice. If you are considering taking manuka honey, propolis, royal jelly or bee pollen for their health benefits and are currently taking medication, please consult your doctor first.
Why Honey Doesn’t Spoil Easily
The natural composition of Manuka honey inhibits the growth of most microorganisms, which stops honey from spoiling easily. The stability is provided by honey having low water content, naturally high sugar concentrations, and a natural acidity.
In honey, having low water activity means that bacteria and moulds cannot grow easily despite having moisture present. This characteristic applies to all honeys, including Manuka honey, regardless of the floral source.
However, this does not mean honey will remain unchanged indefinitely. Honey can remain microbiologically stable while still undergoing other chemical changes over time.
How Long Does Manuka Honey Last?
When stored correctly in a sealed container at room temperature, Manuka honey can remain stable for many years. However, most producers set a best before date of around four years from production.
This timeframe reflects how long the honey is expected to maintain its labelled MGO strength and overall quality. After this period the honey may gradually lose some potency, but it is usually still safe to consume if there are no signs of fermentation or contamination.
What “Best Before” Dates Mean
In New Zealand, best before date regulations for food products are administered by the Ministry for Primary Industries (MPI). Best before dates on Manuka Honey refer to peak quality rather than food safety.
A best before date indicates the period during which the producer expects the product to retain its stated characteristics. In terms of our Manuka honey in particular, the period of time we expect the honey to hold the MGO concentration as stated on the label.
Due to the nature of Manuka honey, the MGO level has the potential to increase over time after packing. However, the best before date states the time where the honey should continue to hold at least the stated MGO levels, before eventually declining as Dihydroxyacetone (DHA) in the honey finishes converting into MGO.
As long as it is stored properly, if a Manuka honey passes its best before date, this doesn’t mean the honey is unsafe to consume, but that it will no longer be at its peak strength or quality.
While, under food safety frameworks, honey is considered a low-risk food, best before dates are still required to provide consistent systems consumers can rely on.
How Storage Affects Longevity
With Manuka honey, storage conditions greatly influence how well it maintains its quality over time.
Here are some of the things that can affect Manuka honey longevity:
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Moisture
Honey is hygroscopic, which means it can absorb moisture through the air, posing a problem if containers aren’t properly sealed. -
Heat
Exposure to excess heat can accelerate the natural chemical changes in the honey, including darkening the colour and some cooked bitter flavours can develop. -
Light
Prolonged exposure to light can also contribute to the gradual decline of a honey’s quality in a similar way to heat. For this reason, many honeys are stored in non-transparent containers and should be stored away from heat and light.
By storing honey in a way that mitigates these factors you can help to prolong the long-term quality of the honey.
Why Manuka Honey Crystallises
Crystallisation in honey is a normal natural process and expected change through the life of the product. It does not indicate that the honey has spoiled. This process happens when glucose (sugar) separates from solution and forms crystals, causing the honey to thicken and develop a grainy texture. This may be accompanied with a visual change in the honey, being able to see separation in the jar, and a change in the overall thickness of the honey.
Manuka honey usually crystallises at a slower pace than other honeys due to its unique balance of sugars and moisture content, but crystallisation can still occur – particularly when temperatures fluctuate.
However, if the honey is warmed and stirred, the crystals will break down, mixing back into the body of the honey and becoming thick and smooth again.
Does Old Honey Go Bad?
The age of honey isn’t a reliable indicator of whether it is safe to be consumed. Unlike other foods, honey does not become unsuitable just because a certain amount of time has passed.
Honey in general, if sealed and contained properly, can remain stable for decades. However, the aspect of the honey most people are concerned about, such as MGO levels in Manuka honey, doesn’t last forever.
The best before dates, usually 4 years from production, mark the point at which the honey still remains at its prime MGO levels. After that it would be expected for the MGO levels to deplete over time. However, even then, the honey would still be fine to consume.
Whether or not honey is safe to consume depends more on signs of fermentation, contamination, or spoilage rather than the age of the honey itself.
When Honey Should Be Avoided
Honey should be avoided if there are clear signs of fermentation or contamination. Fermentation can occur if honey absorbs excessive moisture, allowing yeast to produce gas, foam or a sour smell.
Visible mould, which may appear as a fuzzy growth on the surface of the honey, is also a reason to discard honey.
These conditions are uncommon in properly handled honey but can occur if containers are damaged or storage conditions are unsuitable.
Tamper evident lid rings are present on rPET jars. If these are broken, then we recommend you advise the retail staff and do not purchase that honey.
As an additional safety measure to prevent any tampering with the product, a lift and peel seal is present at the top of the jar which is visible after you unscrew the lid.
Honey and Infant Safety
Honey is not recommended for infants under 12 months of age. This precaution applies to all types of honey, not just Manuka honey, regardless of the age of the honey.
This restriction is due to the potential presence of naturally occurring bacterial spores found in all honey types and is unrelated to spoilage, freshness or quality.
