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Expert analysis, market trends, and event coverage from the global halal industry.
Natamycin (E235 / Pimaricin) is a natural antifungal preservative produced by bacterial fermentation — no animal-derived ingredients involved. It is classified as halal by JAKIM, MUI, BPJPH, and ESMA. The only halal concern is the food product it is used in, not the natamycin itself.
Pepsin (E1101) is mashbooh — doubtful and likely haram without halal certification. It is predominantly sourced from pig stomachs (porcine pepsin). Bovine pepsin from halal-slaughtered cattle is permissible but requires documentation. JAKIM, MUI, and IFANCA require source confirmation before certifying products containing pepsin.
MSG (monosodium glutamate, E621) is halal — it is produced by bacterial fermentation of plant-based sugars and contains no animal ingredients. JAKIM, MUI, and IFANCA all classify properly produced MSG as halal.
Rennet's halal status depends on its source. Porcine rennet is haram. FPC (fermentation-produced chymosin) and microbial rennet are halal by consensus. Calf rennet requires zabihah slaughter documentation. Most industrial cheese now uses FPC — look for halal certification or 'vegetarian rennet' labelling.
Soy lecithin, sunflower lecithin, and egg lecithin are all halal. The concern arises only with animal-derived lecithin — rare commercially but possible. Here is what JAKIM, MUI, and ESMA require for E322 in certified products.
Pure vanilla extract contains 35%+ alcohol — making it controversial. Vanilla bean powder, paste, and vanillin are universally halal. Here is what JAKIM, MUI, and ESMA require for certified products.
Complete guide to obtaining halal certification in the UAE through ESMA. Covers the Emirates Conformity Assessment Scheme, documentation requirements, audit process, and timelines for food manufacturers.
SMIIC is the OIC's standards body and the most serious effort yet to harmonise halal certification across Muslim-majority markets. This guide covers what the OIC/SMIIC 1, 2, and 3 standards actually require, how SMIIC accreditation works, where it interacts with GCC/GSO standards, and — honestly — how far harmonisation has and has not gone for exporters.
Planning halal catering for a corporate event, wedding, or conference requires more than choosing a halal caterer. This guide covers sourcing, venue requirements, buffet labelling, mixed-audience events, and the questions every organiser should ask.
A practical guide to halal candy — the ingredient red flags (gelatin, carmine, shellac, alcohol-based flavourings), which categories carry most risk, how to read a label, and where halal-certified confectionery is manufactured globally.
Japan's halal food scene has grown dramatically as Muslim tourism rises. From certified halal ramen and sushi in Tokyo to mosque-adjacent restaurants in Osaka, this guide covers where to eat, what to check, and which apps to use.
Choosing between HMC, HFA, and IFANCA UK depends on where you sell. This guide explains each certifier, UKAS accreditation, and how to pick the right one for UK retail or export.
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