Agave vs Honey: Key Differences in Food & Beverage

Honey and agave are two popular sweeteners commonly used in snack bars, baked goods, dairy and frozen desserts, confectionery and beverages like pre-mixed cocktails.

They serve a similar functional purpose – adding sweetness, bulk, texture and mouthfeel to food and beverage products – but differ in their taste profile and properties.

Taste profile

Agave’s taste is neutral, mild and clean. It has very minimal aftertaste and little-to-no aromatic character.

Honey is typically richer, more complex and more characterful, with some floral, fruity and herbal notes which can vary depending on variety.

These differences aside, agave is 20-25% sweeter than honey by weight, meaning less is required to achieve the same sweetness level. This can vary to some extent depending on the variety of agave chosen.

Functionality and properties

Agave is generally less viscous than honey. This means that whilst agave still adds body to formulations, it does so to a lesser extent than honey.

This higher thickness also means honey is usually a stronger binding agent, but agave typically offers sufficient binding for most products.

Due to this lower viscosity, agave offers superior solubility and flavour integration. It dissolves quickly and evenly, even in cold and neutral pH systems. Honey is still soluble, but can require slightly more agitation or warming to fully disperse.

Both agave and honey act as humectants (moisture retention agents), but honey is usually slightly superior in this regard.

Nutrition

Both agave and honey are calorific sweeteners. They provide similar levels of energy per gram and have a similar nutritional profile.

One key nutritive difference, however, is agave’s lower glycaemic index, which results in a slower blood sugar response. A result of its high fructose content, this can make it more suitable for diabetics.

Per 100g:

• Energy: ~300 kcal (agave) vs ~304 kcal (honey)
• Carbohydrates: ~76 g (agave) vs ~82 g (honey)
• Sugars: ~68-75 g (agave) vs ~80 g (honey)
• Glycaemic index: ~15-30 (agave) vs ~50-60 (honey)

One other point to note is that honey also offers trace levels of antioxidants.

Vegan suitability

Agave is a plant-derived sweetener, whereas honey is produced by bees (and hence is an animal product). This can make agave the preferable choice for vegan and plant-based product formulations.

Applications

Agave and honey have significant crossover in applications. Both can be used when a liquid sweetener is required to add functionality and sweetness, such as in:

• Beverages – pre-mixed cocktails, teas, lemonades and ready-to-drink products
• Breakfast products – yoghurts, granolas and cereals
• Sauces and dressings – marinades and table sauces
• Tabletop and ingredient sweeteners – for at-home or foodservice sweetening

Differences can emerge when you consider functional and marketing priorities.

• Agave tends to be favoured in cold, clear, vegan or neutral-flavour products
• Honey tends to be favoured in baked goods, hot applications, flavour-forward products or those with a ‘traditional’ positioning

Honey also has strong customer and label familiarity, so may be preferable for products intended for a broad audience.

Storage

Both agave and honey should be stored in a sealed, food-grade container in a cool, ambient temperature away from light and heat.

Airedale Group: leading suppliers of agave and honey for F&B producers

Both agave and honey are fantastic, versatile sweeteners. Our Food & Beverage division supplies both in bulk sizes with fast, secure delivery across the UK and Europe.

Contact our ingredient experts today for advice and guidance on your formulation requirements.

 

Agave

Honey