Honey can serve as a natural food preservative. It has the potential to reduce enzymatic browning in fruits and vegetables and prevent lipid oxidation in meats. The table shown below, compiled from information provided by the National Honey Board, shows how honey functional characteristics can be used to enhance various applications. Honey is made when honeybees collect the nectar and sweet deposits from plants, then modify the deposits and store them in a honeycomb. Honey, known by many as the perfect food, can enhance almost any type of recipe.