I don't think our bodies are made to digest large doses of fructose in highly processed foods or processed foods in general. Plus, from all I can find out most agave is processed with high temps (defeating the whole "it's raw" argument) and caustic acids, among other stuff.
I could care less if agave is raw or not, because I'm not a raw foodie, but any food companies who market their products incorrectly enrages me to no ends, so I tend to avoid companies like that. I have special issues with agave because many green bloggers I know are touting it as the new black in health food, due to how it's been marketed, when really it's not much different than HFC.
That said, if I come down on the side of no honey, I'll just stick with certified organic sugar only, as it's about 50% less processed and refined than other sweeteners. I don't use many sweeteners anyhow, but in the past I used organic honey in ice pops and baking.
Organic beeswax I suppose is the bigger issue for me. I don't know much about how that is processed.