Ensuring food authenticity is crucial for consumer trust, public health and market integrity. For Muslims, consuming halal food is a mandatory aspect of their faith and requires rigorous verification. The global demand for halal food necessitates reliable authentication methods as adulteration and mislabeled ingredients are widespread issues. There are several food products on the market in which actual ingredients and their sources are not mentioned on the label and cannot be observed by the naked eye. Commonly non-halal items include pig derivatives like lard, pork, and gelatin; dead meat derivatives; alcohol; blood; and prohibited animals. Traditional methods, such as sensory evaluation and basic chemical analysis, are often inadequate for modern food production complexities, leading to cross-contamination and mislabeling risks. Therefore, advanced techniques are essential for accurate halal food authentication. Various scientific databases were utilized to identify relevant articles, research papers and reports about halal food authentication. Methods like DNA-based Polymerase Chain Reaction, Fourier-Transform Infrared Spectroscopy, Raman Spectroscopy, Gas Chromatography, High-Performance Liquid Chromatography and Enzyme-Linked Immunosorbent Assay were examined. Additionally, emerging technologies like blockchain for traceability and artificial intelligence for data analysis were explored. These advanced techniques sufficiently enhance the accuracy, reliability and efficiency of halal food authentication, offering precise species identification, detailed compositional analysis and rapid detection of non-halal substances. They address the limitations of traditional methods and support the integrity of halal food products, ensuring they meet Islamic dietary laws. This integration is vital for industry stakeholders, regulators and consumers in upholding halal standards and maintaining consumer confidence. Specific products analyzed include gelatin-based products, meat products and dairy items utilizing DNA sequencing and spectroscopy for verification.