Due to Trading Standards, we are unable to call our honey 'raw'. The Honey Regulations state that honey should not be heated to a point where the natural properties and enzymes are affected. So, by calling a honey ‘raw’ it is claiming it has a special property that in fact all honey should possess. Because of the natural process of crystallisation, honey producers require an element of heating in order to process the honey. As no temperature limits are set for honey, it is up to the individual company to decide on the temperatures they will use. Here at Hilltop we are happy to inform you that we do not excessively heat or pasteurise our honey. We have in-house testing equipment to test for HMF and Diastase - two criteria set out in the Honey Regulations that are an indication of overheating. We test every batch to ensure we are compliant and verify our processes do not negatively affect the honey. For more unformation about what we test for, head to our honey authenticity page.