Document type: scientific review published in Foods
Authors: J. Akbar, M. Gul, M. Jahangir, M. Adnan, S. Saud, S. Hassan, T. Nawaz, S. Fahad
Preview: The demand for ethical foods is rising, with halal foods playing a significant role in this trend. However, halal standards vary globally, which can have substantial implications. Multiple Halal Certification Bodies (HCBs) can approve food products but they often prioritize national regulations over international alignment. To explore the similarities and differences in halal standards, we conducted a critical analysis of various standards, including Pakistan's halal standards, the Standards and Metrology Institute for Islamic Countries, Majlis Ugama Islam Singapore, Majelis Ulama Indonesia, GCC Standardization Organization, Jabatan Kemajuan Islam Malaysia, ASEAN General Guideline, and the halal standards of Thailand, Iran, and Brunei, through a literature survey. While some commonalities exist, differences stemming from various Islamic schools of thought pose challenges for regulators, consumers, and food producers. Controversial issues include stunning, slaughtering, aquatic animals, insects, and labeling requirements. For example, all standards except the GSO allow non-Muslim slaughterers, and stunning is permitted in all standards except those of Pakistan. These disparities underscore the need for standardization and harmonization in the halal food industry to meet the growing demand for ethical foods.
