Ng, Pei ChiPei ChiNgAhmad Ruslan, Nur Amy SyahiraNur Amy SyahiraAhmad RuslanChin, Ling XuanLing XuanChinAhmad, MusaMusaAhmadAbu Hanifah, SharinaSharinaAbu HanifahAbdullah, ZanariahZanariahAbdullahKhor, Sook MeiSook MeiKhorPei Chi NgNur Amy Syahira Ahmad RuslanLing Xuan ChinMusa AhmadSharina Abu HanifahZanariah AbdullahSook Mei Khor2024-05-292024-05-2920222022-4-270022-11471450-3310.1111/1750-3841.15998https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15998https://www.scopus.com/record/display.uri?eid=2-s2.0-85121783532&origin=resultslist&sort=plf-f&src=s&st1=Recent+Advances+In+Halal+Food+Authentication%3a+Challenges+And+Strategies&sid=3ed554db1b99693d881504b0e81d0e2a&sot=b&sdt=b&sl=86&s=TITLE-ABS-KEY%28Recent+Advances+In+Halal+Food+Authentication%3a+Challenges+And+Strategies%29&relpos=0&citeCnt=0&searchTerm=&featureToggles=FEATURE_NEW_DOC_DETAILS_EXPORT:1https://oarep.usim.edu.my/handle/123456789/10581Volume 87, Issue 1 (January 2022)Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review pro-vides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.en-USbiosensor, electronic nose, food adulteration, gelatin, halal food authentication, haram, poly-merase chain reactionArticle835871