I can't speak as an "expert" on the topic, but based on experiences in
Panama with adulterated "honey" detection, I was given to understand that
"natural" differs from "fake or adulterated" honey enough at the
molecular level to be detectable.  It involves the ratio of sugars
present, types of sugar as well as sugar derivatives that are artifacts
of the manufacturing process.  Is there a chemist in the house?

Floral source is another matter.  Pollen present in honey can be somewhat
misleading since the pollen collected in conjunction with a flow may or
may not reflect the nectar source.  Discarding pollen by foragers is an
observed behavior.

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