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🍯 Infused Honey Safety Lab

How to add herbs, spices and flavourings to honey without creating a fermentation or food-safety risk, and what the label needs to say once you do.

Economics & Social Systems3DModerate60 FPS

A 3D jar of honey shows how adding herbs, spices, zest or fresh fruit raises the mix's water activity, and at what point that dilution crosses from shelf-stable into fermentation risk.

🔬 What It Demonstrates

Fresh, wet ingredients carry far more moisture than dried ones. Blended into honey at even modest inclusion rates, that moisture pushes water activity up — and once it clears roughly 0.60, osmophilic yeasts already present in honey can start fermenting it.

🎮 How to Use

Pick an ingredient, set how much of the jar's weight it makes up, and see the water-activity gauge and risk reading respond. Try drying the ingredient first, straining it out after infusing, or raising storage temperature to see how each choice shifts the outcome.

💡 Did You Know?

Commercial producers routinely test infused batches with a calibrated water-activity meter rather than guessing — a reading is cheap insurance against a jar that quietly builds gas pressure on the shelf.

⚙ Under the hood

A 3D jar of honey with instanced herb/spice/fruit pieces shows how ingredient moisture and inclusion rate raise the mix's water activity, driving a live risk gauge and visible fermentation bubbles once the safe threshold is crossed.

infused-honeyfood-safetywater-activitysmall-businesslabellingfermentation-risk

3D · Three.js / WebGL renderer · 60 FPS target · runs fully client-side, no install