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The risk of inadequate management of agro‐waste is an emerging challenge. However, the economic relevance of agro‐waste valorization is one of the key strategies to ensure sustainable development. Among the agro‐waste, oilseed waste and its by‐products are usually seen as mass waste after the extraction of oils. Oilseed by‐products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value‐added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by‐products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by‐products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by‐products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases. A broad range of valuable bioactive compounds has been obtained from oilseeds either in pure form or in a homogenous mixture. Oilseed cake or meal had been undervalued by‐products or waste, which conventionally had been utilized for feed in many countries. In addition to a wide range of carbohydrates, proteins, fibers, vitamins, antioxidants, and bioactive compounds are also present in varying quantities. Oilseeds are widely used for human consumption and industrial application. To overcome this problem, they are in constant search to find ways to reutilize agro‐industrial waste or by‐products.

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever‐increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high‐pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E‐Nose), polymerase chain reaction (PCR), enzyme‐linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near‐infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity. Various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products.