Abstract
Modern food ingredient technology permits the use of ingredients from various sources into food production. The use of lard as a substitute for other types of fat has raised concern among Muslim consumers. The objective of this paper is to extensively review the existing methods that have been developed in the authentication of halal food products while focusing on the contribution of near-infrared (NIR) spectroscopy for halal authentication. Until today, the NIR spectroscopy is known to be widely used in the quantitative analysis n food industry but not in the light of detecting lard in food products.
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