Snap Judgement #4: Honey, I Ruined the...Honey
#25: The only food that does not spoil is honey.
I love honey with a passion and could do an entire series on it, but I'll try to keep this short.
Of all the facts Snapple could "retire," this was the most surprising, because I didn't even know it was wrong until literally yesterday while listening to Foodstuff. Honey is, in fact, an amazing product. It tastes great, can be made into booze, has some supposedly healthy enzymes, and it can be antimicrobial, which is why it "doesn't spoil" and can be used for preserving foods. I store everything in honey: fruits, some veggies, jerky, cash, dreams, the list goes on.
However, the very reason why honey is good for food preservation is the same one that guarantees it can spoil: hygroscopy.
Hygroscopy is the ability for a substance to attract and hold onto water in its surrounding environment. This, along with honey's natural acidity, is what sets up a poor environment for microbes to inhabit. it sucks the water right out of them. As long as honey stays under 17% water content, it will indeed have a nearly limitless shelf-life. However, honey being so hygroscopic, it is hard to maintain these conditions. Water can be introduced into honey by not sealing the container well enough, opening the container too many times, or worst of all, adding fruit to it for preservation. Though the honey will stay pretty acidic, the water content raises the chances of some spoilage critters up shop.
Now, I'm not disparaging this wonderful bee snuff. It still is a tried and true preservative, semi-antibiotic, and general treat. This particular fact only happens to be very conditional, which is not a term that qualifies a "never" to be used. Good on Snapple for retiring this one, though.
Last Note: crystallized honey ≠ spoiled honey