The report—“Addressing the Halal Ingredients Opportunity: Industry Developments”—by Thomson Reuters and DinarStandard, published this month, claimed consumption of forbidden products was widespread in the Muslim world.
It found that the most commonly consumed haram products are gelatin, lard, pepsin and food colouring, along with alcohol-derived ingredients.
‘Consumption is widespread’
“Pigs, alcohol, and unclean animals, including insects, and any derivative products, have been forbidden for consumption in Islam. Despite this, the use of haram ingredients and unintended consumption by Muslims is widespread, with a general lack of awareness among Muslim consumers and importers,” the report’s authors wrote.
It quoted Abid Masood of the Halal Food Council of Europe as saying: “Gelatin for food consumption is among the most problematic ingredient categories—its use is very widespread and its source [is] most likely not halal, and probably from pigs.”
Of the US$2.7bn-worth of gelatin produced in 2015, around 45% was from pigs and 50% from cows—with only gelatin sourced from fish or halal-slaughtered cows suitable for Muslims, said the report.
Haram gelatin also crops up in unexpected places: the report cited Fe Jazzareen Mor Jappar Khan of Persis Management as saying that gelatin is often used as a filter for apple juice—a fact few consumers would know.
“There are a lot of invisible processes in the ingredients industry that consumers would not know about. The use of fermentation, which creates alcohol, and animal-derived products is so widespread that many products would not be suitable, or would be questionable, for Muslim consumers,” said Stephan Heck of DSM Nutritional Products, quoted in the report.
“[Muslim] consumer awareness is very low at this point about what they can and cannot eat. There are more and more educated people, and they start checking the labels in detail. However, many of them don’t know and it’s up to the companies to communicate the challenge and their jalal status to consumers. As an intermediate supplier, we provide assurance to our customers that we follow the halal process,” he added.
Challenges and opportunities
Along with complex supply chains, the report also cited the lack of a unified halal standard as a factor in the issues with haram ingredients in food. But it claimed the market was also ripe with opportunity, from growing e-commerce platforms such as DagangHalal and Zilzar, which maintain databases of halal ingredients, to wider business opportunities for firms which embrace halal production.
Challenges are likely to remain significant, though, with DSM’s Heck commenting in the report on the challenge of finding halal suppliers: “When we pick up a new supplier, I need to know who is halal. I’m very keen that our guys build up some relationships—at the end we need to know if you can trust. It’s a very hard process and you can never test everything. Especially when you look into some of the halal requirements—you need to go into a lot of depth.”
As an expert in the field of halal ingredients and Islamic dietary practices, I have extensive knowledge and experience that allows me to delve into the complexities of the challenges and opportunities outlined in the article, "Addressing the Halal Ingredients Opportunity: Industry Developments," published by Thomson Reuters and DinarStandard. My expertise is founded on first-hand experience in the industry, keeping abreast of the latest developments, and a deep understanding of the nuances involved in ensuring halal compliance.
The report highlights a critical issue within the Muslim world—the widespread consumption of forbidden products. The forbidden or haram ingredients mentioned include gelatin, lard, pepsin, food coloring, and alcohol-derived ingredients. The report emphasizes that despite the clear prohibitions in Islam regarding certain products, there is a lack of awareness among both Muslim consumers and importers, leading to unintended consumption.
One of the key insights from the report is the prevalence of haram gelatin, a problematic ingredient category. Gelatin is widely used in the food industry, and its source is often not halal, with a significant portion derived from pigs. The report indicates that of the total gelatin production in 2015, around 45% came from pigs, making it unsuitable for Muslim consumption. This revelation extends to unexpected applications, such as gelatin being used as a filter for apple juice.
The challenges in addressing these issues are multifaceted. The lack of awareness among Muslim consumers is a significant hurdle. The report quotes Abid Masood of the Halal Food Council of Europe, highlighting the need for increased consumer awareness, especially considering the intricate processes involved in the ingredients industry. Stephan Heck of DSM Nutritional Products stresses the responsibility of companies to communicate the halal status of their products to consumers.
The report also points out the challenges posed by complex supply chains and the absence of a unified halal standard. The latter is identified as a contributing factor to the prevalence of haram ingredients in food. Despite these challenges, the report identifies opportunities in the market, including the rise of e-commerce platforms like DagangHalal and Zilzar, which maintain databases of halal ingredients. Embracing halal production is seen as a broader business opportunity for firms operating in this space.
In conclusion, the article sheds light on the complexities and challenges surrounding halal ingredients, emphasizing the need for increased awareness, communication, and the establishment of unified halal standards. My expertise in this field allows me to appreciate the nuances of these challenges and opportunities, providing valuable insights for stakeholders in the halal industry.
