The Halal Positive List: Streamlining the Path to Certification

Abstract

Halal certification, a crucial religious guideline for Muslims, has evolved beyond merely excluding meat and alcohol to encompass a wide range of products, including food, cosmetics, chemicals, and pharmaceuticals. This expansion necessitates thorough examinations of ingredient sourcing and processing methods, making certification more complex and time-consuming. The Halal Positive List (HPL) was introduced to streamline this process and developed by Islamic scholars, food scientists, and industry experts. The HPL aims to simplify certification by providing a comprehensive list of pre-approved ingredients, saving time and resources while ensuring consistency and trust. However, challenges remain, particularly in achieving universal acceptance among certifying bodies and addressing the potential toxicity of single-molecule compounds. To enhance compliance, we propose the Halal-Tayyib Positive List (HTPL), which verifies the halal nature and the wholesomeness (tayyib) of ingredients, ensuring they are safe and ethically sourced. The framework categorises ingredients as non-critical, critical, or highly critical, streamlining the halal certification process with a straightforward, standardised approach.