Normally, the term beebread refers to the pollen stored by the bees in their combs. The beebread has already been processed by the bees for storage with the addition of various enzymes and honey, which subsequently ferments. This type of lactic acid fermentation is similar to that in yoghurts (and other fermented milk products) and renders the end product more digestible and enriched with new nutrients. One advantage is almost unlimited storability of beebread in comparison with dried or frozen pollen in which nutritional values are rapidly lost. The natural process carried out by the bees can more or less be repeated artificially with dry or fresh bee-collected pollen. It is important however, to provide the correct conditions during the fermentation process.

“Of note: While allergy to Bee Pollen is frequently encountered, allergy to Beebread is very
rare.”

(taken from Krell, R.,“Value-Added Products from Bee-Keeping,”
 FAO Agricultural Services Bulletin #124, 1996)