Hot honey has moved from niche Gen‑Z buzz to mainstream menu staple, with retailers rolling out products from pizza drizzles to crisps and cakes. British honeymaker Laurence Edwards reports a surge in sales as the sweet‑spicy flavour is adopted by mass‑market brands such as Walkers and McVitie’s. Chefs warn the trend could dilute quality, citing the rise of cheap, sugar‑laden “fake honey” and the lack of regulation for flavoured honey. Dr Sting’s co‑founder Ben Lippett says larger companies threaten to flood the market, while British Beekeepers Association president Diane Drinkwater urges consumers to read labels to avoid adulterated products. Food consultant Lisa Harris predicts hot honey will plateau rather than explode, becoming a staple rather than a fad. The trend highlights both a growing consumer appetite for bold flavours and the risk of commoditisation in a high‑cost raw‑material industry.

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