People need food to survive. Today, population growth, technological developments and globalization are influencing and shaping the food sector in many ways, especially in terms of speed, convenience, and cheap production. The topic of "halal food," which arose in the setting of these reasons, raises Muslims' religious consciousness and sensitivity. In this context, to achieve halal and conscious consumption, it is very important to know the meaning of halal food terms and the criteria that influence the religious judgement of food. This study investigates the additives found in halal food intake. In addition to the halal concept, which serves as the study's foundation, the impacts of additives and the diseases they induce are investigated. Without a doubt, the fact that a food is halal does not imply that it is clean. The Holy Qur'an promotes the use of halal and clean foods from the earth. The additives investigated here in the context of halal and cleanliness have generated the halal food certificate that the Muslim population is particularly interested in and desires to see in the substances consumed. As a result, it is evident how critical it is to understand the content and effect of additives that may be antithetical to the concept of cleanliness due to their harmful effects on health, even if they are halal. This study helps to raise awareness about ingesting additives in the world of halal food through accurate information and Islamic consciousness. All of this is explored in the context of the definition of additives such as Mono Sodium Glutamate, which we regularly hear about in ingested foods, as well as why they are utilized and the impacts of these additions. The perspective of Islamic Law on these concerns is shown within the scope of the research by using current packaged food examples. In addition to traditional sources, theses, articles, and papers on halal food were examined during the preparation of this study. One noteworthy source in this regard is the work titled "Current Religious Issues Consultation Meeting-IV Halal Food Today" organized by the Turkish Presidency of Religious Affairs in Afyonkarahisar on November 26-28, 2011. Again, as an up-to-date approach, the fatwas of the Presidency of the Supreme Council of Religious Affairs on halal food are included in the study. There is a widespread belief in society that items with halal food certificates are prepared in line with Islamic criteria and that consuming these products is safe. For halal and conscious consumption, it is critical to understand the authorization processes of these substances in the international health market in terms of danger to health. As a result, E-coded additives derived from plants, microbes, or animals must be examined. In this context, it is critical to provide information that promotes halal awareness of food content as well as alternate solution options. In a process where sensitivity to halal food consumption is growing by the day, the issue of halal food will keep its current position and importance as a worldwide concern. As a result, it is critical to enhance the amount of studies on healthful, easy, and accessible foods with halal and clean content. This is expected to raise sensitivity and societal awareness about halal food consumption.