1.The honey consists essentially of different sugars, predominantly fructose and...
2.The colour varies from nearly colourless to dark brown.
3.The consistency can be fluid, viscous or partly or entirely...
4.The flavour and aroma vary but are derived from the...
5.No food ingredient has been added, including any food additive....
6.No other additions have been made to the honey except...
7.It must, as far as possible, be free from organic...
8.It must not— (a) have any foreign tastes or odours;...
9.Paragraph 8 does not apply to baker’s honey.
10.No pollen or constituent particular to honey may be removed...
11.Paragraph 10 does not apply to filtered honey.
12.The additional compositional criteria set out in the following table...