The Muslim consumer market is quickly expanding, driven by an increasing population that is more ethnically, geographically, and economically varied than it has ever been. The demand for Halal is being driven by not only product-conscious Muslims but also those who are looking for safe and quality products, with the industry predicted to increase from an estimated 20 billion USD in 2015 to 54 billion USD by 2024. Therefore, ensuring that the market have an inclusive range of products is of key importance to the industry player to remain competitive.
One of the important elements to have varieties of products is by introducing flavouring and change of ingredients. Flavour and ingredients are added in either food, beverages, cosmetics, or fragrance as additives. Because of the number of materials used and the complexity of the manufacturing process, certain flavours and ingredients are classified as critical materials. These flavours, components, and sub-ingredients are easily buried, overlooked, or simply unknown unless one analyses the ingredient list. Even yet, each one is made up of a number of sub-ingredients and is defined in vague or generic terms.
For example, what does it mean to use natural or artificial colours and flavour? What is the source of their origins? Are they made from plants, synthetics, microbials, animals, or minerals? Does “beef flavour” imply that beef has been used? Certainly not. Customers may find it challenging to identify each and every component since it requires a full understanding of the items. This is where the deep dives happen in the Halal product review process. Halal industry players must check that each product, ingredients, its suppliers, and production techniques all comply in order to obtain Halal certification.
Although not all ingredients must be Halal certified, they must all be examined by a globally recognised Halal certification body to ensure that they are Halal compliant. Certain components should be avoided at all costs. Ingredients with a potential animal origin, processing aids with a potential animal origin, and ingredients that employ ethanol, enzyme, or other chemical compounds obtained from several processes or by-products in some manner fall into this category.
Again, not all Halal standards and regulations deal with ingredients in the same way. Some Muslim nations and regulations, for example, allow ethanol to be present not just in the components but also in the completed product if it does not exceed a certain proportion of the end product. Others restrict the amount of ethanol that can be present in component substances, and some even ban the intentional addition of ethanol during the manufacturing process. No matter which Halal standard being referenced, the source of the ethanol is very important.
If you are unfamiliar with Halal certification, you may think that this ingredient checking step is complicated. However, when it comes to Halal certification, materials that appear safe or bring no harm to the average consumer are absolutely of concern due to their origin. Halal certification of both the ingredients and the finished products are necessary to determine whether they are compliant with Halal needs and to give the consumer strong confidence in the Halal integrity of the final product. The bottom line is consumers are looking for Halal certified products because of all these meticulous audits and checking.
Thus, in order for producers, manufacturers, or exporters to truly take advantage of the Halal economy’s prospects and develop brand awareness within the vast Muslim customer base, Halal certification of their products is an absolutely critical component of success.
Are you aware of what you’re eating and how it was produced? What are the ingredients? We do. Not only halal, adherence to quality standards of each ingredient is also important in Halal industry. You can also consult our halal certification experts and standards at the Halal Centre of Excellence or visit https://serunai.com/halal-coe/