Real, raw Unpasteurized honey

Our determination is to bring to the world a Honey entirely honest in nature, by keeping it RAW without the need for secondary processing. Subjecting Manuka to high temperatures just isn't in our thinking! Subsequently, our Raw Mānuka Honey has up to 15 times more bio-available bee bread and pollen than other leading brands, providing higher levels of antioxidants, vitamins and minerals that are easily absorbed by the body.



Mānuka HONEY

Most Manuka honey produced is heated to high temperatures (66C or 150F) during production, they do this to...

  • Destroy yeast spores which can cause the honey to ferment
  • Melt the crystal allowing producers to reconstitute the natural formation of honey crystals as part of the creaming process
  • Makes the honey easier to pour out of its storage containers in preparation for packing

The honey then undergoes a secondary creaming process where heat is applied. Unfortunately, when honey is heated to these high temperatures it destroys some of the enzymatic properties, as well the flavours and aromas of the honey. The creaming process involves melting of the natural honey crystal and the addition of fine honey crystals to ‘seed’ the honey to take on uniform consistency. Additionally, to help achieve a smooth and uniform consistency creamed honey undergoes filtration to remove any fine particles that may interfere with the ‘seeding’ process but in doing so is further removing more of the beneficial nutrients.




At Steens we believe nature knows best and therefore when separating off the wax, using our proprietary whole comb technology, we maintain temperatures that occur naturally in the beehive. We control any undesirable fermentation in our honey by ensuring the moisture content of the honey is kept within very strict parameters.  

Whilst other companies use a ‘Prick and Spin’ method, we use a ‘Scrape and Separate’ method. The ‘Prick and Spin’ method used by others involves needles being used to prick each cell of the comb. The honey is then heated enough to allow it to be forced out of the comb cells using a centrifugal spinning machine, leaving any larger properties like bee-bread inside the honeycomb.

Steens proprietary wholecomb technology uses the ‘Scrape and Separate’ method, where the entire front of the honeycomb is scraped off, allowing the rich honey to ooze out of the wax casings, bringing with it all the live enzymatic properties like methylglyoxal, non-peroxide activity and pre-biotic enzymes, as well as protein rich bio-available bee bread, wax and pollen particles. In fact, Steens® Raw Mānuka Honey contains up to 15 times MORE bio-available bee pollen and bee bread than any other leading brand of Manuka Honey. This takes a lot more time and care but when dealing with one of the world’s most premium honeys, we believe it’s worth the effort! The naturally occurring honey crystals that are synonymous with Steens Raw Honey form due to the moisture in the honey reacting with the natural sugars created in the hive and will only form in real, raw honey.




Numerous research studies have shown that food enzymes are sensitive to temperatures above 118°F / 47.7°.ⁱ It is for this reason that foods cannot be called ‘raw’ where they have been exposed to anything above this temperature.
But there is more to achieving a ‘raw’ status with honey. Whilst pasteurisation is all about temperature, raw is additionally about maintaining the honey as it exists in the beehive. And to achieve a raw honey one must not fine filter the honey, as this removes the nutritious bee bread, pollens, enzymes and minerals.ⁱⁱ

Steens® Raw Mānuka Honey is not heated to temperatures that are above the natural temperature of the beehive at any stage of the process - not during harvesting and not during packing. We also don't use fine filters, as we know that the bio-available bee pollen (also known as bee bread) is rich in antioxidants, minerals and vitamins. If your honey has been fine filtered, it doesn't have anywhere near the amount of these natural goodies.



More antioxidants, vitamins and minerals

More polypenols and flavonoids

Naturally occurring beneficial enzymes remain live

Up to 15x MORE bio-available bee bread and pollen


unpasteurized vs. raw honey

Unfortunately, not all honey brands adopt these standards and the labelling of honey can be misleading with the lines being blurred between a honey which is pasteurised, unpasteurised and raw. For example, a honey producer could process their honey at 122°F / 50°C, which can be labelled 'unpasteurised' but due to the temperature exceeding 118 °F / 47.7°C should not be classed as raw honey. Likewise, if the honey was fine filtered, regardless of temperature the honey was processed at, it should not be called raw.




Honey with only the wax removed - Just as nature intended.

Our minimal processing and low temperature technique does not denature the amino acids & enzymes in our honey which means Steens honey has:

  • High Amino Acid (protein) profile
  • Higher nutrient content
  • Natural enzymes that aid digestion and provide anti-bacterial properties
  • A thicker, slightly grainy texture as the crystals are naturally uneven in size
  • Vitamins, minerals andnutrients remain intact
  • Contains Bio-available Bee Bread and pollen particles
  • Amazing aromas and flavour profile
  • Up to 15 times MORE bio-available bee pollen than other leading brands

raw vs. unpasteurized

why do other companies pasteurize and heat honey?

This is a challenge we face in in the honey industry due to lack of consistency in policies around unpasturized and raw food labelling globally.

The origins of pasteurising foods goes back the turn of last century. It is typically used in food processing to achieve food preservation.

Honey is pasteurised to control crystallisation and eliminate fermentation via killing yeast cells however in doing so it destroys some of the nutritional properties including enzymes.

Studies have shown that food enzymes are damaged at temperatures over 40°C / 104°F.

Most Manuka honeys marketed as raw honey are in fact creamed honeys that have been heated several times and pasteurised at 66°C / 150°F.

To determine if your honey has been pasteurised or raw - ask the brand what the maximum temperature their honey has been processed and has it been filtered?


The conventional method of honey extraction for Manuka is known as ‘prick and spin’, this technique involves piercing the individual
honey cells, then inserting the frame into a centrifugal spinner and forcing the liquid honey out. This process leaves the honey cells (wax) mostly intact on the bee frames but is wasteful in that it also leaves behind the nutritious bee bread, pollen and a higher percentage of honey.


In the Manuka Honey industry , the beekeepers, extraction facilities and brand of Manuka can often all be different companies. At Steens our family bee keeping operations, extraction and packing facilities are all based under the same roof at our modern facility based in the Wairarapa, New Zealand. Having full control over our product has allowed us to do things differently.


At Steens we saw an opportunity to improve on conventional honey extraction and handling techniques to deliver more of the whole honey in a pot. Over a period of several years we developed and tested different methods of harvesting using custom built equipment. The final proprietary method we settled on is one that maximises the nutritional properties of the entire honeycomb – thus the name Whole Comb™.

Using our proprietary Whole Comb Technology™ we
minimally process once without the need for secondary processing. We scrape the honeycomb from our bee frames including; any crystallised honey, pollen, bee bread and wax. To separate out the wax we use only temperatures that would naturally occur in the beehive and centrifugal force. Then after a coarse filter, to remove any impurities, our honey is ready to pack and eat!


Bee Bread is among one of the oldest dietary supplements
known to man. It is widely recognised as a nourishing and complete natural food. Steens honey is unique to other Manuka honeys because it contains the highest levels of a substance called bee bread. You may have already heard about bee pollen and how nutritious it is.

Bee bread is the result of plant pollen that is taken into the hive by the bees. The bees add extra enzymes, microbial secretions and
honey to pollen stored within the honeycomb. It then undergoes a lactic acid fermentation process which breaks down the hard outer shell of plant pollen, making it easier for humans to digest. Bee bread is the food the worker bees use to make royal jelly.

At Steens our Whole Comb™ technology retains high levels of this precious substance within our honey.


  • Protein: high in amino acids
  • Minerals: iron, cobalt, phosphorus, calcium, selenium and potassium
  • B-group vitamins and flavonoids
  • Plant phenols
  • Bio-availability - At least 3 times more bio-available than regular flower or bee pollen

 The Steens Team all enjoy this honey on their tables at home, and are committed to bringing you what we consider to be the very best, 100% natural, pure raw honey from New Zealand even if it means taking more time and effort than most to harvest and bottle. We believe in the power of nature and taking time to create what is best for you, for us and for the world we live in.

Useful references

1. Subramanian. R (2006) Processing of Honey: A review. International Journal of Food Properties.

2. Utah department of agriculture & food.

3. Blasa. M (2006) Raw Millefiori honey is packed full of antioxidants. Food Chemistry.

4. Dyce, E.J. 1975. Producing finely granulated or creamed honey.