Ensuring food authenticity and preventing fraud are crucial aspects of maintaining food integrity. Traditional Halal certification relied on the ingredient verification and supply chain transparency, but these methods can be time-consuming and prone to manipulation. To address these challenges, modern analytical techniques combined with chemometric methods provide effective solutions. Fourier transform infrared spectroscopy integrated with chemometric techniques offers a powerful approach for detecting non-Halal adulterants in food products. Multivariate statistical methods such as Hierarchical cluster analysis, Partial least square, and Principal component analysis enhance the accuracy of detecting non-Halal components, including oils and fats, processed food, meat products, gelatin, and alcoholic substances. This chapter explores advancements in Halal authentication, challenges in implementation, and future directions for developing reliable, fast, and efficient authentication systems to ensure compliance with Halal standards in the food, pharmaceutical, and cosmetic industries.