Research has shown that stingless bee honey has one of the lowest glycaemic indexes (GI) among honey varieties and possesses antibacterial properties linked to its antioxidant profile. Industry and research partners are now working to translate these findings into recognised standards that could establish stingless bee honey as a scientifically validated functional food category.
Ultimately, the aim is to establish a trusted new retail honey category centred on scientifically validated attributes such as non-peroxide activity (NPA) and low GI.
What is Non-Peroxide Activity (NPA) and why does it matter?
NPA measures the unique, stable antibacterial strength of Manuka honey. Unlike regular honey, which loses its germ-fighting power when exposed to heat or light, Manuka honey contains a stable compound called Methylglyoxal (MGO). This compound keeps the honey antibacterial under almost any condition.
The NPA number indicates the strength of this effect. For example, a 10+ NPA rating means the honey has the exact same bacteria-killing power as a 10% sanitising solution of medical phenol in a laboratory test. Higher numbers mean stronger antibacterial activity.
However, MGO is not present in stingless bee honey. Researchers are exploring whether NPA could become the basis for grading stingless bee honey in a similar way that MGO underpins quality grading for Manuka honey.
“Stingless bee honey may have potential for applications such as pre- and post-operative recovery, so there are opportunities to move into the nutraceutical space. At the moment, though, we’re focusing on the functional food category and supporting it with science,” said Javier Lau, founder of Stingless Bee Factor – a firm that is focused on the wholesale trade, standardisation, and international certification framework development for stingless bee honey.
He spoke at the Stingless Bee Honey Global Symposium held on July 7 at Singapore’s tertiary institution Temasek Polytechnic. The event announced a tripartite collaboration between Stingless Bee Factor, Temasek Polytechnic, and Fera Science UK (an applied science organization jointly set up by the UK government and Capita).
Rather than focusing solely on increasing production, Lau’s priority is validating the product scientifically so consumers understand what distinguishes stingless bee honey from conventional honey.
“If science can demonstrate the quality and value of stingless bee honey, it elevates the product and helps beekeepers and farmers communicate that value to consumers. Factors such as NPA, its low glycaemic index, and the phenolic compounds in the honey are all being validated through scientific research, which can help bring greater attention to stingless bee honey,” said Lau.
Scientifically validating the benefits of stingless bee honey
NPA in stingless bee honey is due to the presence of phenolics, flavonoids, low pH and sugar. It can be used to grade stingless bee honey, similar to how MGO is used to grade Manuka honey, said Chen Yuan Ting, Senior Research Executive at Centre for Complementary Health Products at Temasek Polytechnic.
“NPA reflects the unique antimicrobial properties associated with stingless bee propolis. It is especially potent in inhibiting growth of bacteria,” said Chen at the Symposium.
“Measurement of NPA gives researchers, bee experts, measurable parameters to build database and certification for stingless bee honey.”
Beyond its antibacterial properties, stingless bee honey also differs nutritionally from conventional honey because it naturally contains trehalulose, a rare low-glycemic sugar that is largely absent from regular honey. Although trehalulose is structurally related to sucrose, its different molecular bond slows digestion and absorption, resulting in a lower glycaemic response, according to a 2020 study.
This aligns with the findings from a study conducted recently by Temasek Polytechnic’s Glycemic Index Research Unit (GIRU), which analysed 480 blood samples from human participants. The study tested two samples of stingless bee honey and compared them with glucose response.
“Blood glucose typically peaks around 30–45 minutes after consuming a liquid such as honey dissolved in water, whereas foods like bread or rice may peak slightly later because they require chewing and digestion,” said Dr Kalpana Bhaskaran, Deputy Director, Industry Partnerships & Head at GIRU.
“The aim is to reduce, or blunt, the blood glucose response. Every time blood glucose spikes, it is associated with increased inflammatory responses. Both stingless bee honey samples fell within the low GI category.”
Dr Kalpana also referred to the Foster-Powell 2002 GI table, sourced from USDA FoodData Central, which listed stingless bee honey as one of the lowest GI sweeteners compared to other alternatives such as maple syrup, coconut sugar, Manuka honey and Apis honey.
She noted that although agave syrup also has a low GI, its high fructose content has been associated with non-alcoholic fatty liver disease.
Choosing lower-GI foods can help moderate post-meal blood glucose and insulin responses, which may support better long-term metabolic health. However, stingless bee honey should not be viewed as a treatment for diabetes, cautioned Dr Kalpana. While it may serve as a lower-GI substitute for sugar in cooking and baking, it still provides comparable energy to conventional honey and should be consumed in moderation, she said.
She also highlighted the need for large human clinical trials (randomised controlled trials or RCTs) to demonstrate the effects of stingless bee honey in people with diabetes.
At the same time, the tripartite collaboration is working towards establishing global standards to regulate the production and sale of stingless bee honey to prevent adulteration, ensuring a clean label process that protects the beekeeping industry and consumers.
Making stingless bee honey sustainable for commercial scaling
Stingless bee honey is considerably more expensive than regular honey because of the labour-intensive production process and limited supply.
“A conventional hive may produce 40 to 50 kilograms of honey a month, while a stingless bee hive may produce only 300 to 500 grams a month. That’s simply the difference in the biology of the hive,” Lau explained.
“Furthermore, when regulators in different markets are told about stingless bee honey, many don’t have an existing standard for it. That’s why having a certification mark is so important. It helps establish a new standard for this category.”
His firm is working with FERA Science UK to introduce stingless bee honey certification across different countries to improve market access.
The company’s immediate focus is bottled stingless bee honey marketed directly from “hive to table”. He believes the ingredient also has long-term potential for additional products because of its antibacterial properties and low glycaemic index.
Beyond Japan, he identified the UK, China, the US and Germany as major honey-consuming markets.
He attributed China’s importance to its population size, while noting that European markets such as the UK and Germany have high per-capita honey consumption because honey forms part of everyday dietary habits. Although demand also exists in the Middle East, he said the company is not prioritising that region at present due to current circumstances. Instead, its focus is on markets supported through collaborations with FERA and China’s GACC.
The company also launched bottled stingless bee honey in Kuala Lumpur, with online sales initially and international shipping where regulations permit.
Although pricing has not yet been finalised because of production, logistics and testing costs, he expects the product to be priced similarly to Manuka honey. He added that greater production scale and wider industry participation could eventually help reduce prices.
He also described a community initiative with Bentong Group Home, where students with special needs are trained as beekeepers. He said the programme currently involves around 60 students, whose harvested honey is purchased at predetermined prices to provide them with long-term income.
Lau said the initiative helps participants develop independence while providing long-term income and reducing financial pressure on their families.
If successful, he hopes the model can be replicated to support other underprivileged communities.
