I-CReST 2025:104-069 – advancement in halalan toyyiban laboratory chemical instrumentation for sustainable food product analysis

The halalan toyyiban (HT) concept is crucial in ensuring food products adhere to both halal (permissible) and toyyiban (wholesome) Islamic dietary principal, addressing ethical, safety, and quality considerations in the global food industry. However, challenges such as complex food matrices and the presence of adulterants necessitate advanced analytical techniques for robust detection. This comprehensive review explores the latest laboratory instrumentation for HT assurance, focusing on spectroscopic techniques such as Fourier Transform Infrared Spectroscopy (FTIR) for rapid, non-destructive analysis, chromatographic methods such as High-Performance Liquid Chromatography (HPLC) and Gas Chromatography (GC) for precise quantification, respectively. Beyond the analytical advancements, sustainability is increasingly integral for HT compliance, necessitating environmentally friendly detection methods, efficient resource utilization and reduced the chemical waste in food product testing laboratories. Furthermore, this review also highlights the role of multivariate data analysis (MVDA) in managing complex datasets, enhancing pattern recognition and improving predictive modelling for more accurate decision-making for the HT aspects based on aforementioned laboratory instrumentations. While these methodologies offer significant advancements, challenges such as high-cost, lack of standardization and technical expertise remain key limitations. This study emphasizes the need for cost-effective, automated and standardized detection laboratory system that align with sustainability goals, ensuring more efficient, accessible and environmentally responsible HT compliance framework for a reliable and ethical food product laboratory results.