Abstract: In recent years, the frequent occurrence of adulteration events, illegal addition driven by economic interests made the issue of food authenticity gradually become a global focus. Food fraud, shoddy goods and false labeling of origin all belong to "food authenticity" issues, which is particularly prominent in high value-added products. Fraud is common in the food origin, variety, year, useful ingredients, etc. Therefore, food authenticity and food adulteration have become another important research subject that attracts international attention after the emergence of food safety problems, which not only interferes with the fair competition order of the food industry, but also blows the consumer confidence of our country. With the development of food fraud technology, it is more and more difficult to detect the authenticity of food by conventional means, and targeted identification means are urgently needed. At present, the detection techniques used in food authenticity identification include molecular biology, near infrared spectroscopy, Raman spectroscopy, enzyme linked immunosorbent assay, stable isotope mass spectrometry, proteomics, etc. In this review, the main types of food authenticity, the identification technologies and the application status are reviewed, and the future development trend of the analysis technology in this field is prospected, in order to provide theoretical reference and targeted suggestions for the solution of food authenticity.