The beekeeping is an important activity by its pollinization action; besides, the products synthetized and collected by the bees have a potential interest in the food and pharmacological industry. Honey is the most popular, mainly because of its sweetener effect consequently the most consumed and commercialized; nevertheless, beyond this fact there is arguably a raising interest towards its properties which allows its use in a wide range of other applications in different fields, the food sector is one of them. Thanks to its minor components, such as the bioactive constituents, add up another property, an antioxidant capability, a common feature between the bee products. As it happens with honey, propolis also has shown this antioxidant capability thus increasing its commercial applications throughout a search of alternatives uses within the food sector, even more, considering the rising trend towards the use of natural origin products as alternatives of the synthetic traditional offer. The objective of this study was to identify the processes and products which would lead to the eventual development of new food matrices based on honey bee, propolis and their blend, previously paying attention to their characterization and traceability of their properties and long lasting properties.