The global halal food and beverage market alone exceeds USD 1 trillion in annual trade. For manufacturers and producers in non-Muslim-majority countries, halal exports represent one of the most significant growth opportunities available — but the regulatory landscape is complex. This guide walks through the key steps to exporting halal products successfully.
Step 1: Choose Your Target Market
Different markets have very different regulatory requirements, market maturity levels, and consumer expectations. The largest halal import markets globally include:
- Indonesia — The world's largest Muslim-majority country (280 million people) mandates halal certification for food, beverages, drugs, and cosmetics under BPJPH. All halal certificates must be issued or recognised by BPJPH.
- Malaysia — A mature, premium halal market. JAKIM certification is the gold standard. Malaysia is also a major halal re-export hub to other OIC countries.
- Saudi Arabia & GCC — Strict import controls. Meat and poultry must come from approved slaughterhouses. Certification must be from a body recognised by the Saudi Food and Drug Authority (SFDA).
- UAE — A major re-export hub with sophisticated retail. ESMA (Emirates Authority for Standardisation) governs halal standards.
- United Kingdom & EU — No mandatory halal certification, but required by Muslim-majority retail channels and major supermarket halal sections.
Review our country profiles for market-specific regulations and certification body recognition lists.
Step 2: Obtain the Right Halal Certification
The most common export barrier for halal products is certification from a body that is not recognised in the target market. Before applying for certification:
- Identify which certification bodies are recognised in your target market. JAKIM maintains a public list of recognised foreign CBs; SFDA does too.
- If exporting to multiple markets, choose a CB with the broadest mutual recognition — JAKIM and IFANCA are typically the most widely accepted.
- For GCC markets, verify that your CB is listed on the SFDA or ESMA approved bodies list, as this list is updated regularly.
- Contact the certification body early in your product development cycle, not after launch. Reformulating a product post-certification is expensive.
Step 3: Prepare Your Export Documentation
Most halal import markets require a specific documentation package. Common required documents include:
- Halal Certificate — Issued by a recognised CB, covering the specific product(s) being exported. Must be current and not expired at time of import.
- Health Certificate — Issued by the relevant national food authority (e.g., USDA, EFSA, FSANZ). Required for meat, dairy, and processed food exports to most markets.
- Certificate of Origin — Confirming where the product was manufactured. Required by customs authorities.
- Ingredient Declaration — A full ingredients list with sourcing information. Some markets require this to be notarised or certified.
- Slaughter Certificate (meat only) — A declaration that animals were slaughtered according to Islamic requirements, often countersigned by a Muslim religious authority.
Step 4: Understand Labelling Requirements
Labelling requirements for halal products vary by market:
- Malaysia: Products must bear the JAKIM halal logo if certified. Labels must be in Bahasa Malaysia for domestic retail. English is acceptable for imported product packaging in many cases.
- Indonesia: The BPJPH halal logo must appear on certified products. Arabic script is not mandatory, but the "Halal" word in Indonesian or Arabic is expected.
- GCC: The Arabic word "Halal" and the certification body's approved logo must appear on packaging. Arabic-language labels are required for all retail products.
- EU/UK: No mandatory halal logo standards. Products may use any recognised certification body logo. Claims must be truthful under consumer protection laws.
Step 5: Manage Halal-Compliant Logistics
Halal integrity does not end at the factory gate. The entire supply chain — including cold storage, container shipping, and distribution warehouses — must maintain halal integrity. Key considerations:
- Containers and refrigerated vehicles used for halal meat must not have previously been used for pork products without thorough cleaning to halal standards.
- Some certification bodies extend their audits to logistics providers. Ask your CB whether halal cold-chain certification is required for your target market.
- Malaysia's JAKIM requires that halal-certified products be stored and transported in segregated, halal-certified cold chain facilities for retail distribution.
Common Export Mistakes to Avoid
- Assuming one certificate covers all markets. Always verify CB recognition for each specific target country.
- Expired certificates at customs. Build a renewal calendar. Import authorities have rejected shipments due to certificates that expired in transit.
- Changing a supplier without notifying your CB. A change in ingredient source — even for the same ingredient — may require a new document review and possibly a new audit.
- Ignoring the halal supply chain. A certified product transported in a non-compliant container may have its halal status challenged at the port of entry.
Editorial note: Halal export regulations and approved certification body lists are updated regularly by national authorities. Always verify current requirements directly with JAKIM, BPJPH, SFDA, or the relevant authority before exporting.