Authentication of food quality is a global concern, playing a vital role in ensuring food safety, religious compliance, and consumer trust. In recent years, multi-level information fusion technologies have been extensively studied and applied to enhance food pattern recognition and property parameter estimation. This chapter explores the applications in food quality authentication, with a particular focus on Halal food and cosmetic products. It covers a wide range of food categories, including meat and meat-based products, gelatin-based products, oil and fats, and beverages, highlighting how advanced analytical techniques contribute to ensuring food authenticity and integrity. In this context, various analytical detectors have been used for food fraud detection. Fourier Transform Infrared (FTIR) spectroscopy has emerged as a powerful, rapid, and non-destructive analytical technique for the authentication of Halal food products. This chapter explores the application of FTIR spectroscopy in detecting and quantifying non-Halal adulterants, such as lard, pork-derived ingredients, and alcohol, in various food matrices. The fundamental principles of FTIR spectroscopy are discussed, highlighting its ability to capture unique molecular fingerprints based on vibrational transitions of functional groups, particularly in the mid-infrared region (4000–400 cm−1). Recent advancements in combining FTIR with chemometric modeling, including PCA, PLSR, and DA, have significantly enhanced its accuracy and sensitivity in differentiating Halal from non-Halal components. This chapter aims to offer valuable insights into the current state of FTIR applications in Halal food science, supporting regulatory compliance and consumer confidence in Halal-certified products.