Halalsphere

Revisiting contemporary halal research from the perspective of the tawhidic paradigm

Yumi Z.H-Y Hashim — 2025-07-31

The concept of halal, established over 1,400 years ago in the Qur’an, has only recently developed into a commercial industry within the global Islamic economy. This evolution has placed the halal industry within a capitalist ecosystem, which has helped it expand into sectors beyond food but has also raised concerns about potential economic exploitation that may dilute its faith-based values. Recognising this, the study investigates whether halal research aligns with the tawhidic paradigm—rooted in the unity of God and Islamic values—through an analysis of halal-related publications. Using thematic analysis, the study categorises publications within halal science and education, guided by the framework of the Islamization of knowledge. Data sourced from Scopus and Google Scholar is classified into five categories: un-Islamic, conventional studies, conventional halal studies, relevantization, and Islamization. Findings reveal that most articles fall within the "relevantization" category, indicating applications of Islamic teachings in modern issues. However, the degree of relevantization may still be minimal, portraying only limited tawhidic elements. This suggests that current halal research does not consistently safeguard halal as a divinely ordained system. Focusing on articles aligned with 'conventional halal studies' could help emphasise the tawhidic elements in halal-related work. By fostering more faith-based halal research, the study proposes that the industry can better retain its spiritual integrity, highlighting halal's unique religious and ethical dimensions. This approach is essential for preserving halal's sanctity as a faith-bound system while addressing contemporary challenges in science and education.

Detection of Rusa spp. DNA in ready-to-eat food (RTF) using singleplex of Polymerase Chain Reaction

Nooratiny Ishak — 2025-07-31

Deer meat is more expensive than meat from domesticated animals, making it a possible target for adulteration. As a result, a practical approach for detecting deer DNA was developed by employing a Polymerase Chain Reaction (PCR) assay to target a region of the mitochondrial Cytochrome Oxidase Subunit I (COI) gene in locally ready-to-eat food (RTE) products. A specificity trial was performed on eight deer-based RTF to include Kerutup Rusa, Kari Tulang Rusa, Kurma Rusa, and Rendang Tok Rusa food matrices (to include the four commercially processed RTE food products) and deer DNA was detected from four commercial RTE products (Kerutup Rusa, Kari Tulang Rusa, Kurma Rusa and Rendang Tok Rusa) with the CerV primers at 0.0001 ng/μL detection limit, showing that both the primers and the assays were effective at detecting DNA targets in thermally treated matrices. This assay addresses critical gaps in halal certification and food fraud prevention, offering a reliable tool for regulatory enforcement and consumer protection in Malaysia's growing RTE market. The CerV gene detection limit was 0.0001 ng of CRM, consistent with the Certified Reference Material (CRM) used in this investigation (Red Deer). As a result of the present investigation, it is clear that PCR targeting the CerV COI 1 gene is appropriate for identifying deer DNA in RTE food samples.

Evaluating PCR and ELISA for porcine detection in collagen-based products for halal authentication

Muhamad Shirwan Abdullah Sani — 2025-07-31

Collagen is a widely used protein in various highly processed products across the food, cosmetic, pharmaceutical, and biomedical industries due to its versatility and unique properties. Its primary sources include pigs, cows, and marine animals, with industrial extraction typically performed from hides, bones, tendons, and skin. Given the importance of halal authentication, especially in Muslim-majority markets, a key challenge lies in reliably detecting porcine-derived collagen in highly processed products due to DNA degradation, protein denaturation, and matrix interference. These issues often result in detection failures and false negatives, underscoring the need for a comparative evaluation of available analytical methods. This study compares two analytical approaches for porcine detection: the DNA-based Polymerase Chain Reaction (PCR) and the protein-based Enzyme-Linked Immunosorbent Assay (ELISA). A total of nine collagen-based samples were analysed. PCR successfully detected porcine DNA in three samples, while ELISA detected porcine antigen in two samples, including one not detected by PCR. However, two porcine-labelled samples were missed, leading to a false negative rate of 66.7%. Four samples, specifically samples 5, 6, 8, and 9, resulted in an Overall Agreement Rate (OAR) of 44.4%. The combination of real-time PCR and ELISA offers complementary advantages. Real-time PCR is particularly effective for detecting low-level porcine DNA in undenatured type II collagen. At the same time, ELISA helps mitigate false negatives that may arise from DNA degradation or PCR inhibition caused by the presence of the collagen matrix. These findings suggest that integrating real-time PCR for detecting trace DNA in less processed matrices with ELISA for identifying degraded proteins in hydrolysed products enhances the overall reliability of porcine detection and strengthens halal authentication protocols across diverse product types.

Halal science as an emerging academic field: Examining its academic and epistemological foundation

Nurhusna Samsudin — 2025-07-31

Halal science refers to the use of scientific and technological principles in halal research, production, and innovation, and is becoming crucial to the global halal industry, yet its definition, scope, and scholarly foundations remain vague. This review evaluates whether halal science meets accepted hallmarks of an academic discipline by analysing peer-reviewed studies, educational texts, and authoritative reports. Evidence shows a rising presence in universities and research, hinting at disciplinary status. However, gaps persist: no standardised frameworks, limited institutional backing, and weak integration of religious and scientific paradigms. To mature, halal science must clarify its interdisciplinary nature, build stronger theoretical models, and gain wider academic recognition. The information gathered pointed towards its emergence as an academic discipline. A clearer disciplinary profile is vital for designing structured curricula and producing skilled professionals who can sustain the halal industry’s expanding needs.

Impact of a nutrient-rich health bar intervention on health and cognitive performance among children and adolescents in the B40 community in Gombak

Nurul Auni Mohd Noor — 2025-07-31

Diet and nutrition are vital in preventing cognitive decline, yet research on their impact on children and adolescents, particularly in Malaysia, remains limited. This study evaluated the effects of a health bar intervention on the health and cognitive performance of children and adolescents from the B40 community. A health bar formulated with date powder, moringa, sacha inchi oil, and pumpkin seeds was assessed for acceptability and efficacy. Seventy participants aged 10–16 from two boarding schools underwent an eight-week intervention, during which anthropometric measurements, PedsQL 4.0, and RAVLT were used to evaluate health and cognitive outcomes. The results revealed significant improvements in physical health, emotional well-being, and mental performance, particularly among males, highlighting the influence of socioeconomic factors on nutrition and cognition. Overall, the health bar intervention led to significant improvements in physical health and cognitive function, suggesting the need for extended study durations and diverse data collection methods for future research.

Cultured meat and halal: A comprehensive analysis from jurisprudence, biology, and ethics

Jawad Alzeer — 2025-07-31

With the growing global Muslim population, dietary practices remain firmly rooted in the principles of halal and tayyib. The rise of cultured meat, produced through cellular agriculture without traditional slaughter, presents significant ethical, spiritual, and jurisprudential challenges. This research evaluates the halal status of cultured meat by examining its production processes, scientific complexities, and alignment with Islamic dietary laws. Through a qualitative review of scientific literature, Islamic jurisprudence, and consumer perspectives, the study focuses on cell-based meat production techniques, health and ethical concerns, and theological positions regarding halal compliance. The findings reveal that cultured meat lacks essential components of natural meat, such as a functional immune system and inherent biological processes, and does not fulfil critical zabiha requirements, including invoking Allah’s name and proper blood drainage. Additionally, the absence of these spiritual and biological elements creates a disconnect from tayyib principles, contributing to scepticism and uncertainty among Muslim consumers. Despite its sustainability potential, cultured meat does not meet the criteria for halal status under current Islamic jurisprudence.

Reevaluating the halal status of Carmine (E120): A scientific and Islamic legal review

Jawad Alzeer — 2025-07-31

Carmine (E120), a natural red dye extracted from cochineal insects (Dactylopius coccus), has long been questioned in its halal status due to its insect origin. Traditional Islamic legal principles generally classify insects as khabīth (impure or repugnant), thus non-halal, based on interpretations rooted in scriptural sources and early dietary norms. However, emerging scientific insights, particularly from entomology and food chemistry, challenge the broad generalisation of this classification. Cochineal insects are herbivorous, feed solely on plants, and are cultivated under clean, controlled conditions. Moreover, the process of producing carmine involves istihālah (chemical transformation), wherein carminic acid undergoes metal complexation, resulting in altered physical and chemical properties that may meet classical criteria for purification. This study reevaluates carmine through an integrative framework that includes Islamic legal principles (such as al-aṣl fī al-ashyāʾ al-ibāḥah and maqāṣid al-sharīʿah), scientific evidence, allergenic considerations, and cultural perceptions (ʿurf). We argue that carmine can be considered halal when derived from herbivorous cochineal insects and processed with high hygiene and transformative techniques. However, due to potential allergic reactions, transparent labelling remains essential to protect consumers and uphold ethical responsibility. This review encourages refining halal certification practices by integrating jurisprudential tradition with contemporary scientific advancements.

Integration of spectroscopy and chemometric analysis for food authentication: A review

Katrul Nadia Basri — 2025-07-31

The high demand in the food sector necessitates an authentication process to verify products and prevent food fraud. In the food industry, applying spectroscopy techniques combined with chemometric analysis has become an efficient tool for authentication, thanks to its rapid results, cost-effectiveness, and reliability. Among the spectroscopy techniques reviewed in this paper are near-infrared (NIR), Fourier transform infrared (FTIR), ultraviolet (UV), and Raman spectroscopy. This paper reviews recent spectroscopy applications to food, such as oils, agricultural products, and beverages. This paper reviews various types of classification and regression algorithms in chemometric analysis to demonstrate the capabilities of these algorithms for use in food authentication processes. The chemometric model can accurately identify authentic samples with minimal risk of misclassification. This review presents a comparative synthesis of algorithms for various types of food samples, highlighting the performance of predictive algorithms. This review will provide a practical framework for researchers seeking to develop a robust predictive system for food authentication using spectroscopy and chemometrics. The review discusses the emerging trend of integrating spectroscopy into real-time authentication systems, particularly in the application of data fusion and deep learning techniques.

Muslim-friendly tourism in non-Muslim majority destinations: A review of Bali Island

Anis Najiha Ahmad — 2025-07-31

The global rise in Muslim tourists has prompted the international tourism industry to prioritise Muslim-friendly services and amenities. Bali, as a world-renowned tourist destination, faces a unique challenge in balancing its predominantly Hindu cultural identity with the growing expectations of Muslim travellers, particularly about religiously appropriate services. This study investigates the potential, challenges, and strategic approaches to implementing Muslim-friendly tourism in Bali. A narrative review methodology was employed, utilising secondary data from academic literature, industry reports, statistical sources, and documents highlighting current trends in Muslim-friendly tourism. The findings reveal that Bali offers supportive infrastructure, business interest, and several Muslim-friendly facilities, including prayer spaces, hotels, and halal food options. However, challenges persist, such as limited halal-certified establishments, local cultural resistance, and unclear regulatory frameworks. The study concludes that developing inclusive Muslim-friendly tourism in Bali requires a culturally adaptive approach, clear standards, and active stakeholder collaboration.

Halal assurance beyond science: A perspective on socioeconomic factors and consumer trust in food authentication

Muhammad Zulhelmi Nazri — 2025-07-31

Halal assurance within the global food system has traditionally relied on scientific verification methods such as chromatographic, spectroscopic, genomic and immunological analyses to authenticate and determine product compliance with Islamic dietary laws. While these methods remain critical and essential for detecting non-compliant contaminants, this article argues that scientific validation alone is insufficient to foster consumer confidence and trust in halal certification. Drawing on an interdisciplinary synthesis of food science, analytical chemistry, sociology, economics, and religious studies, this article explores how socioeconomic and cultural factors, including education, income, religious literacy, cultural identity, and institutional credibility, influence consumer perceptions and acceptance of halal-certified products. The analysis also reveals that these sociocultural dimensions are significant in legitimising halal governance frameworks and sustaining public trust. This article recommends advancing halal literacy, enhancing transparency in certification processes, adopting participatory and inclusive governance models and utilising digital traceability tools to strengthen the integrity and inclusivity of halal certification systems. Hence, by expanding halal assurance beyond laboratory-based validation, this study calls for a more holistic, socially attuned and equitable approach to halal authentication that reflects the complexity of contemporary worldwide markets and the diverse expectations of Muslim consumers.