Honey is a ready-to-eat natural food product that is widely consumed due to its distinct taste, substantial nutritional content, and several health advantages based on its chemical makeup. Ensuring the authenticity of honey presents problems with food quality control that call for ongoing modernization and enhancement of related analytical procedures, since most honey frauds involve misrepresenting the honey’s origin and adulterating it with inferior goods. This chapter offers a thorough discussion of the issues surrounding honey authenticity as well as relevant analytical techniques for determining the authenticity of natural bee honey. First, the article provides a brief description of both direct and indirect methods of adulterating honey, discussing the challenges in current market supervision approaches and detection procedures. A significant portion of the discussion based on the International Honey Commission (2009) approved methodologies as well as more current methods published in honey authenticity research with a focus on their advantages, disadvantages, and scopes. Modern technologies with vast application potential in honey authenticity research include improved microscale extraction procedures, hyphenated instrumental analysis techniques, and chemometric data processing tools. Modern methods allow for the rapid acquisition of honey quality test results, utilizing the concepts of green chemistry, while maintaining a high degree of precision and accuracy in the determination. These procedures are regularly modified to ensure that the honey that is on sale is the product of premium quality. The prospects of honey authenticity determination include the development of simplified and portable approaches that enable on-site rapid detection of adulterants.