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Expert analysis, market trends, and event coverage from the global halal industry.
Everything restaurant owners need to know about halal certification — from kitchen setup and supplier requirements to audit procedures, costs, and maintaining compliance in a food service environment.
Halal certification and HACCP food safety systems share common principles but are often managed separately. This guide explains how to integrate them — reducing audit burden and improving compliance.
Many common medications contain porcine gelatin capsules, alcohol-based solvents, or animal-derived ingredients. This guide explains what to look for on medicine labels, how scholars view medicinal alcohol, the gelatin capsule issue, and how to find or request halal-certified alternatives.
A practical guide to halal certification for small businesses, covering costs, timelines, documentation requirements, and step-by-step processes for food producers, restaurants, and retail operations.
A guide to the most recognized halal certification bodies globally.
Choosing the wrong halal certifier can lock you out of key markets. This guide covers accreditation, market recognition, costs, and the questions to ask before committing.
A detailed walkthrough of the halal certification process from initial application to ongoing compliance. Covers documentation, facility audits, ingredient review, and renewal requirements.
Mono- and diglycerides (E471) are halal when derived from plant oils, haram when porcine, and only halal from cattle if zabihah-slaughtered. Without halal certification, E471 is mashbooh (doubtful).
Exporting halal products requires specific documentation beyond standard trade paperwork. This guide covers certificates, permits, and country-specific requirements.
A detailed guide to halal food packaging and labelling requirements for exporters: market-specific labelling laws, halal logo placement rules, ingredient disclosure obligations, packaging material compliance, and Codex Alimentarius halal standards.
A practical decision framework for selecting a halal certification body: government-linked vs private certifiers, recognition across GCC and Southeast Asian markets, cost considerations, timeline expectations, and the key bodies to know.
A clear comparison of halal and kosher dietary laws, certification processes, and market dynamics. Useful for food manufacturers serving both Muslim and Jewish consumers.
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