Publication:
Harmonizing the halal approach for food and beverage certification: case of Indonesia and Malaysia
| DC Field | Value | |
|---|---|---|
| dc.contributor.author | Indria Ramadhani | |
| dc.contributor.author | Ziyaad Mahomed | |
| dc.date.accessioned | 2026-04-09T07:29:23Z | |
| dc.date.available | 2026-04-09T07:29:23Z | |
| dc.date.issued | 2026 | |
| dc.description.abstract | Motivated by society�s misunderstanding of halal certification for food and bever age, along with the costly and inefficient process of halal cross-border trade, this research aims to analyze the different approaches to regulations and the Islamic jurisprudential method used by the certifying bodies represented by Ulema Council in two influential halal hub countries, Indonesia and Malaysia. A qualitative systematic literature review was used to identify the relevant sources taken from fatwa documents. There are five crucial areas with different verdicts and juristic meth odology. Four resolutions: alcohol contamination, animal stunning, recycled water, and insects for coloring indicate the differences between allowed and permissible. Contrasting law exists in non-permissible ingredient contamination. This is due to the difference in the juristic approach implemented by Indonesia Ulema Council (MUI) who prohibited it, and Malaysia Ulema Council (JAKIM) who allowed it. Both countries could review their halal certification process by understanding the methodologies applied, harmonizing the framework, and gaining further support from the respective regulators. The findings assist policymakers to transform from cooperation act into harmonizing certifying standards, which will enable both countries to implement robust halal free trade agreements, increase the halal industries� competitiveness, and strengthen the position of both countries globally. | en_US |
| dc.identifier.citation | Ramadhani, I., & Mahomed, Z. (2026). Harmonizing the halal approach for food and beverage certification: Case of Indonesia and Malaysia. SN Social Sciences, 6, Article 76. https://doi.org/10.1007/s43545-026-01362-3 | en_US |
| dc.identifier.doi | https://doi.org/10.18646/2056.131.26-002 | |
| dc.identifier.issn | 2662-9283 | |
| dc.identifier.uri | https://ikr.inceif.edu.my/handle/INCEIF/4277 | |
| dc.language | English | |
| dc.language.iso | eng | en_US |
| dc.publisher | Springer Nature | en_US |
| dc.rights | �The Author(s), under exclusive licence to Springer Nature Switzerland AG 2026 | |
| dc.source | SEDONA | |
| dc.subject | Halal certification | en_US |
| dc.subject | Regulation | en_US |
| dc.subject | Food and beverage | en_US |
| dc.subject | Indonesia | en_US |
| dc.subject | Malaysia | en_US |
| dc.title | Harmonizing the halal approach for food and beverage certification: case of Indonesia and Malaysia | en_US |
| dc.type | Journal Article | en_US |
| dspace.entity.type | Publication | |
| ikr.doctype | Scholarly Works | |
| ikr.topic.maintopic | Halal | en_US |
| relation.isAuthorOfPublication | 4f8b920e-6954-48c5-aa66-888d6fa99924 | |
| relation.isAuthorOfPublication.latestForDiscovery | 4f8b920e-6954-48c5-aa66-888d6fa99924 | |
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