Dr. Norhasnida Zawawi's main research work is on functional foods with a major focus on native bee honey and the physicochemical and bioactive properties of alternative milk from plant seed beverages. The discovery of a rare sugar (disaccharide), trehalulose, as one of the main sugars in native bee honey, other than fructose and glucose, has proven traditional claims of the medicinal and health benefits of this honey. In her manuscript published in the Journal of Food Chemistry in 2022 and Journal of The Science of Food and Agriculture in 2023, she has discussed the needs for a specific native bee honey standard for honey at the international level because this unique type of honey, although high in quality, does not fit with the current CODEX International Standard for Honey. Since then, the study and publications of native bee honey produced by many native bee species worldwide have also increased exponentially. The discovery has also increased public attention, knowledge and demand for native bee honey throughout the world, which resulted in progressive development of the native bee honey industry.