Halalsphere

Preparing future-ready graduates through halal entrepreneurship education: Reflections from four years of teaching and income-generation training

Amal A.M. Elgharbawy Elgharbawy — 2026-01-31

The rapid expansion of the global halal economy presents new opportunities for graduates to create value through ethical, innovation-driven enterprises. This paper reflects on four years of teaching the Halal Entrepreneurship course at the International Islamic University Malaysia (IIUM), where the pedagogical approach intentionally goes beyond theoretical instruction to train students in halal-compliant income generation, digital business models, and ethical entrepreneurial behaviour grounded in Maqasid al-Shari’ah principles. The study adopts an autoethnographic approach, using the instructors' self-reflection, supported by teaching notes, course artefacts, and informal feedback collected over four consecutive years. The course design integrates value-centric teaching, digital marketplace training, and project-based entrepreneurship, enabling students to apply halal concepts to practical business activities that generate real revenue. Cross multiple student cohorts delivered over four academic years, during which the course was offered twice per year, students demonstrated the capacity to conceptualise halal business models, conduct fundamental market analysis, price products responsibly, and utilise digital platforms for sales and branding. Observations indicate that early exposure to Halal Entrepreneurship reduces fear of business failure, strengthens ethical decision-making, and improves student confidence in economic participation through self-employment and small-scale start-ups. The paper illustrates how a values-based entrepreneurship curriculum supports the development of future-ready talent for the digital economy, encourages inclusive economic governance, and contributes to the broader halal innovation landscape.

Detection of pig bristles in brushes: A halal verification approach using microscopy and chemical methods

Norazlin Binti Amrun — 2026-01-31

The reliable identification of animal-derived bristles, specifically pig hair, in industrial and consumer brushes poses a persistent challenge for halal compliance, as conventional DNA-based methods are often limited by severe genetic material degradation in processed hair samples. This study proposes and validates a dual-platform, non-DNA approach that exploits the intrinsic biochemical and morphological stability of keratin to verify fibre origin. Using a composite brush sample, fibres were sub-categorised by colour (dark brown and white) to account for potential material heterogeneity. The dark brown fibres were identified as animal-derived based on their solubility in NaOH and characteristic sulphurous odour upon combustion. Both are hallmark indicators of the cystine-rich keratinous matrix. High-resolution microscopic analysis (Stereomicroscopy and SEM) further confirmed this origin by the presence of a distinct, broad medulla and imbricate cuticle scales, structural features unique to keratinised mammalian hair. Conversely, the white fibres exhibited chemical insolubility and a lack of organised surface morphology, confirming their synthetic nature. By focusing on the robust, degradation-resistant properties of the keratin protein rather than labile DNA, this integrated methodology offers a rapid, cost-effective, and unambiguous standard for halal verification in the food and cosmetic supply chains.

Gelatine source labelling in gelatine-containing products: A product analysis

Nur Azira Tukiran — 2026-01-31

Gelatine is a widely used ingredient in food and health supplement products, valued for its functional properties but controversial due to its animal source. For Muslim consumers, the halal status of gelatine depends on the source animal and slaughtering process, while for others, allergenicity and dietary restrictions (e.g., vegetarianism) require clear source disclosure. In Malaysia, the Food Regulations 1985 [Part VIII: Standards and particular labelling requirements for food 153(4)] mandate transparency in gelatine labelling, including the requirement to state the source animal. This study evaluated the extent of disclosure of gelatine sources among gelatine-containing products marketed in Malaysia. A total of 120 products across confectionery, health supplements, and bakery ingredient categories were assessed using a structured checklist. Findings showed that 78% of products declared the source of gelatine, whereas 22% listed only the generic term "gelatine" without specifying the source. Halal logos were displayed on 73% of the products, with variation observed across product categories. The presence of products without clear gelatine source information indicates gaps between regulatory expectations and marketplace practice, which may affect religious assurance, allergen risk awareness, and consumer confidence. Strengthening consistency in source declaration, supported by responsible industry practice and accessible verification mechanisms, may enhance transparency and support informed decision-making among consumers in Malaysia.

Impact of halalan toyyiban principles on consumer trust in sustainable food security in Malaysia: A conceptual study

Dzuljastri Bin Abdul Razak — 2026-01-31

This conceptual article establishes a theoretical background that illustrates the relationships between the implementation of halalan toyyiban principles and their role in shaping consumer trust and enhancing sustainable food security in Malaysia. This study develops a conceptual framework based on Islamic ethical philosophy, trust theory, and sustainability discourse. It contends that halalan toyyiban is both a religiously mandated concept and a holistic quality and sustainability framework that influences customer perceptions and systemic resilience. The suggested conceptual model links three dimensions, halalan toyyiban compliance and certification, food safety and cleanliness, and ethical farming and production practices to consumer trust, which mediates their total influence on the sustainability of national food security. Consumer trust is argued to be a spiritual and moral link between personal faith-based certainty and larger sustainable benefits. This study seeks to develop a trust-based sustainability context for halal food systems, expand halal research to include ethical considerations alongside legal ones, and inform policy discourse on the governance of Malaysia's food security.

Bridging informal halal industry experience and formal accreditation: The implementation of accreditation of prior experiential learning (APEL) in Islamic studies within Malaysian higher education institutions

Muhammad Irhammudin Ibrahim — 2026-01-31

The swift growth of the halal industry has generated a need for experts possessing both formal academic credentials and practical experience. Malaysia has established the Accreditation of Prior Experiential Learning (APEL) as a system to acknowledge non-formal and informal learning for academic credit and access. This article examines the implementation of APEL in Islamic Studies programs, particularly in halal industry management and Shari’ah-based fields, across Malaysian higher education institutions. This study employs qualitative methods, including policy analysis, document review, and expert interviews, to examine how APEL integrates field experience in halal auditing, certification, logistics, and compliance into its formal curriculum frameworks. It evaluates the difficulties in harmonising experiential learning with Maqasid al-Shari’ah, Usul al-Fiqh, and institutional certification criteria. The findings suggest that although APEL serves as an essential link between industry and academia, its execution must consider epistemological integrity, assessment systems, and curricular alignment. Recommendations are proposed to improve governance, Shari’ah compliance, and strategic implementation of APEL to future-proof Islamic higher education within the global halal economy.

Islamophobia’s effect on the halal economy and Muslim minority communities: A comparative analysis of Belgium and the Philippines

Muhammad Irhammudin Ibrahim — 2026-01-31

This paper analyses the influence of Islamophobia on halal economic involvement and socioeconomic inclusion within Muslim minority groups in Belgium and the Philippines. The research employs a qualitative comparative framework, grounded in a comprehensive evaluation of the academic literature, legal documents, and policy materials, supplemented by thematic synthesis derived from institutional theory and political economy. The analysis differentiates between active institutional Islamophobia, manifested through explicit legal and regulatory constraints, and passive institutional Islamophobia, characterised by governance fragmentation, inadequate provision, and insufficient institutional support. Research indicates that Belgium demonstrates significant institutional obstacles, notably through limitations on religious slaughter and the regulation of Muslim visibility, which hinder local halal supply chains and heighten reliance on imports. The Philippines faces passive institutional constraints due to fragmented certification systems, insufficient government capacity, and socio-political marginalisation, which impede market expansion and certification adoption. In these situations, Islamophobia manifests through legislative obstacles, societal bias, and institutional marginalisation, resulting in elevated transaction costs, diminished customer confidence, and limited economic prospects. The research also emphasises gender-specific impacts and disparate policy reactions. This essay presents a framework that elucidates Islamophobia as a financial constraint by integrating political economy and institutional perspectives. The repercussions of policy on the well-being of minorities are examined.

The practice of halal and toyyib principles among migrant food handlers IIUM food services: A food safety and hygiene perspective through a mixedmethods approach

Mohd Hafidz Mahamah Maifiah — 2026-01-31

Food service establishments in universities serve as the primary dining destinations for students, where the principles of halal and toyyib become significant considerations in maintaining overall hygiene and safety within food production and processing environments. However, ensuring adherence to these principles has become critical, particularly when migrant workers are
involved in food handling. Despite their significant contribution to food service operations, limited research has examined their compliance with halal, hygiene, and food safety practices. The objective of this study was to assess the level of compliance with halal and toyyib principles among migrant food handlers at the International Islamic University Malaysia (IIUM), Gombak,
about food safety and hygiene practices. This study also aimed to identify the factors contributing to non-adherence to these practices. A mixed-method approach was employed, combining quantitative and qualitative data collection. A structured questionnaire was distributed to 30 migrant food handlers, and 10 respondents were selected for in-depth interviews to gain deeper insights into the factors influencing their practices. Data were analysed using descriptive analysis and Creswell’s five-step method. The results revealed that 73.3% of respondents demonstrated high compliance, with an overall mean score of 4.32 on a 5-point Likert scale. However, specific weaknesses were identified in key areas, including protecting food from contamination, properly thawing food, and using thermometers for temperature control. Additionally, the findings identified four factors contributing to non-compliance, including limited training, poor attitudes, operational and resource constraints, and differing cultural or religious perspectives. Although overall adherence to the practices is excellent, targeted improvements are needed to address the identified gaps. This highlights the necessity of continuous awareness and training initiatives that account for the cultural and linguistic diversity among migrant groups, as well as the implementation of rules and monitoring systems to ensure the integrity of halal food consumed

Strengthening halal culinary talent in Malaysian TVET: Development of a competency-based assessment kit (CBAK)

Nur Iman Hashim — 2026-01-31

Malaysia’s Technical and Vocational Education and Training (TVET) sector is instrumental in cultivating a skilled workforce for the food service industry, which constitutes a significant pillar of the national economy. Notwithstanding notable advancements in policy formulation and curriculum design, assessment practices in Malaysian TVET culinary programmes remain largely theory-driven, thereby constraining their capacity to effectively evaluate and develop workplace-ready halal assurance competencies. This paper outlines a proposed Competency-Based Assessment Kit (CBAK) for halal culinary TVET programmes, informed by constructivist learning principles and the Competency-Based Education and Training (CBET) approach. The framework incorporates performance-oriented assessment activities, selected halal certification components, digital assessment tools, and input from relevant industry stakeholders to improve alignment with Shariah-compliant practices. Attention is also given to the role of collaboration with halal industry actors and regulatory bodies in supporting graduate readiness across both professional practice and religious considerations. Overall, the proposed conceptual framework is presented as a reference point for enhancing halal talent development within Malaysian TVET institutions and may offer potential for adaptation in other ASEAN and Organisation of Islamic Cooperation (OIC) contexts.

Adoption of halal verification mobile applications: A conceptual framework integrating perceived trust and technology adoption

Ely Tajuddin — 2026-01-31

The digitalisation of halal certification has led to the emergence of halal verification mobile applications to support informed consumption decisions. Despite their increasing availability, adoption remains uneven, particularly in settings where halal options are reinforced by strong institutional certification systems, religious obligation, and heightened risk sensitivity. Existing studies on halal digitalisation frequently adopt operational or organisational perspectives and examine adoption determinants in a fragmented manner, limiting theoretical coherence. This study proposes a trust-centred conceptual framework for the adoption of a halal verification mobile application, grounded in the Technology Acceptance Model (TAM). Perceived usefulness and perceived ease of use are retained as core cognitive beliefs, while perceived trust is positioned as a central mediating mechanism linking these beliefs to adoption intention. The framework further distinguishes halal verification app awareness from general halal awareness. It incorporates social influence, together with external antecedents, as external antecedents shaping internal belief formation rather than exerting direct effects on adoption. By integrating halal-specific considerations into TAM, the framework offers a theoretically coherent foundation for future empirical research on halal digital trust and governance.

The urgency of halal logos for micro, small, and medium food products (MSMEs) in Indonesia

Dewi Elfrida — 2026-01-31

The increase in demand for halal products must be accompanied by regulations that require relevant authorities to verify the halal status of products. The result of halal certification is the addition of a halal logo on product packaging. In Indonesia, the government is working to accelerate the halal certification process so that MSME products must carry a halal logo. However, this process has not been running smoothly. This study aims to provide an overview and explanation of the importance of halal logo labels for micro, small, and medium enterprises (MSMEs). This study reveals that the importance of halal certification for MSMEs is significant, especially in the context of Indonesia, which has the largest Muslim population in the world. The government has played a crucial role in accelerating the halal certification process for MSMEs through a self-declaration mechanism. The addition of the halal logo is believed to have a significant impact not only on individual entrepreneurs and consumers but also on the halal industry ecosystem.

Editorial Note

Yumi Z.H-Y Hashim — 2026-01-31