Background: Although allergic reactions to honey are rare, there have been documented systemic allergic reactions following ingestion of honey. Moreover, there have been reports of supplementary bee feeding, honey adulteration and mould contamination in beehives that identify a potential for gluten and allergenic presence in honey. As such, this study aimed to investigate whether honey samples contained detectable levels of gluten, food and mould allergens that could pose a risk to consumers. Methods: Honey samples (n=40) of UK, EU and Non-EU origin were extracted and analysed for gluten using the R5 immunoassay and for major allergen content using quantitative multiplex arrays for allergens from milk, egg, peanut, soy, hazelnut, cashew and moulds. Results: Gluten was identified in 28% of samples analysed at concentrations ranging 2.5 to 13.8ppm. Milk allergens Bos d 5 and Bos d 11 were detected in 7% of samples, in concentrations ranging 0.37mg/kg-0.57mg/kg and 0.03mg/kg-0.18mg/kg respectively. Samples positive for milk allergen also contained detectable levels of gluten. No detectable amounts of egg, peanut, soy, hazelnut, cashew or mould allergen was identified in the samples. Conclusion: This novel study is the first of its kind in the identification of gluten and milk allergens within honey. Consumers may take reassurance in that levels of gluten detected in all samples fell below the current 20ppm ‘gluten free’ threshold. Similarly, none of the samples analysed for milk allergen content exceeded VITAL 3.0 reference doses. However, caution may be required for repeated consumption, leading to accumulating doses of gluten and allergen.