This chapter discusses the remaining concepts of Halal identification and authentication of meat, oils, fats, and cosmetics. The authenticity of meat products, especially in terms of species identification, is essential. Various PCR techniques, including real-time PCR, multiplex PCR, RFLP, and RAPD, are employed for species differentiation, utilizing DNA’s thermal stability and the extensive NIH database for accurate identification. Adulteration detection involves analyzing collagen and elastin percentages, with hydroxyproline indicating specific tissues. Soy protein adulteration is identified using ELISA, while histidine peptides such as carnosine and anserine serve as tissue and species-specific markers. Fats and oils, crucial dietary components, are authenticated by analyzing their composition, including triacylglycerols (TAGs), diacylglycerols (DGs), free fatty acids (FFAs), and phospholipids. TAGs, varying in carbon number, unsaturation degree, and double bond positions, are pivotal in this analysis. Physical and chemical parameters like boiling point and oxidation value are indicators of quality, with the solid fat index (SFI) and solid fat content (SFC) being key markers. Techniques such as dilatometry, NMR, MIR, and PLS are employed for SFI detection. Vegetable fat adulteration in animal fat is confirmed through phytosterol detection via GC-MS and APPI LC-MS/MS, while quantitative analysis helps identify species adulteration. NMR spectroscopy plays a significant role in authenticating lard and pork in food products. Despite its limited sensitivity, NMR provides fingerprint profiles that are crucial for Halal verification. H-NMR identifies lard adulteration in butter by detecting specific peaks, and high-resolution NMR and PCA distinguish between fatty acid profiles of different meats. However, NMR’s high costs and complexity limit its widespread application in Halal authentication. Halal cosmetics, composed of natural and synthetic ingredients, must adhere to Islamic Sharia law, ensuring purity and quality. Ingredients from plants, fish, and safe synthetic materials are preferred, while critical ingredients require thorough verification. Alcohol, derived from natural fermentation in the presence of oxygen, is permitted but not when derived from liquor. Analytical tools used in food analyses, such as chromatographic methods, FTIR, and PCR, are employed to authenticate cosmetic ingredients. Haram ingredients, like casein, oleic acid, lauric acid, gelatin, collagen, carmine, and alcohol, are identified through these methods. Collagen and gelatin from non-Halal sources, casein from haram animals, and certain coloring agents are scrutinized for compliance. NMR and Raman spectroscopy detect haram fats, and PCR identifies DNA from forbidden sources.