What risk does honey face when stored in high humidity environments?

Honey is a hygroscopic substance, which means it can absorb moisture from the surrounding environment. When honey is stored in high humidity conditions, it can take on excess moisture, which can disrupt its natural composition. This absorption of moisture can lead to fermentation, as yeast present in honey may become active when the water content exceeds a certain level. Fermented honey can develop off-flavors and an unpleasant aroma, which is not desirable for consumption.

The other considerations, such as thickness or flavor loss, are not primary concerns when honey is exposed to humidity. While acidity is a product of various factors during honey's processing and storage, it is not directly affected by high humidity in the same manner as fermentation. Thus, the primary risk from high humidity environments is the potential for moisture absorption leading to fermentation.