Halal Certification
Why Go Halal
- Tap global Halal food market worth >USD 560 billion
- Enhance marketability of products to >1.67billion muslims worldwide. 200 million of whom are in middle east
- Fastest growing population @ 1.82% per year. By 2030 muslim will constitute more than 1/4 of the global population
- Two strong markets for Halal food:
- Southeast Asia
- >250 million Halal consumers
- Indonesia, Malaysia, Singapore-Regulations on Halal food
- Thailand, the Philippines-Halal activities are gaining more momentum
- Middle East
- Muslim-majority region
- Halal certification mandatory for meat & meat-based imported products
- Large import of Halal products from Muslim-minority countries
- South Africa (7 mil Muslims)
- Singapore (6 mil Muslims)
- China (26.5 mil Muslims)
- India (151 mil Muslims)
- Southeast Asia
- General Requirements
- Does not contain ingredients and/or derivatives from non-Halal sources
- Use equipment that is free from contamination with non-Halal items
- Fully segregated from non-Halal items (use of signage)
- Comply with hygiene and sanitation requirements
- Dairy Products
- Milks and eggs are generally Halal
- Cheese is rendered as Syubhah
- Status of cheese depends on the origin of the enzymes
- Microbial enzymes are generally Halal
- Enzymes from porcine origin are not Halal
- Ensure that other additives (e.g. emulsifiers) are Halal
- Meat Products
- Ensure that the meat source is Halal-certified
- Avoid ingredients such as pork extract, lard, natural Bacon flavour
- Ensure that the casings used (for sausages) are Halal
- Natural & collagen casing – must come from Halal slaughtered animals
- Cellulose casing – generally suitable for Halal use
Obtaining Halal Certification
Typical Halal Certification Process
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Significance of Halal food & certification
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