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Expert analysis, market trends, and event coverage from the global halal industry.
Plain yogurt is universally halal-compatible. Flavoured fruit yogurt is where compliance breaks down — gelatin thickener, carmine colourant, and vanilla extract alcohol are the three landmines. A buyer's guide across plain, fruit, Greek, drinkable/kefir, frozen, and labneh sub-markets.
"Halal wagyu" almost always means Australian wagyu — Japan has very limited halal slaughter infrastructure. A buyer's guide to the four sources of wagyu (Japanese A5, Australian full-blood/F1, American, domestic Muslim-majority crossbred), the slaughter and stunning question, foodservice considerations, and grading.
Ice cream is mostly dairy and sugar — but five additive categories drive almost all halal compliance work. A buyer's guide to vanilla extract alcohol, emulsifiers (E471/E472), stabilizers, carmine, and liqueur flavours across supermarket scoop, fast-food soft-serve, stick novelties, gelato, and plant-based.
Halal gummies span three distinct sub-markets — confectionery, vitamin supplements, and wellness — each with different compliance pictures and dominant brands. A practical buyer's guide to the gelatin question, vitamin gummy compliance, the fast-growing wellness segment (collagen, sleep, beauty), label-reading, and procurement.
Most mainstream marshmallows are not halal — they contain porcine gelatin. A practical buyer's guide to the three halal marshmallow paths (halal bovine gelatin, fish gelatin, fully plant-based), where to find them in major markets, how to read the label, applications (s'mores, hot chocolate, baking), homemade recipe basics, and B2B foodservice sourcing.
Most supermarket cheese can be halal in substance, but only a minority is certified — and a few categories are genuinely problematic. A practical guide to the three compliance axes (rennet, milk supply chain, additives), category-by-category guidance, certification bodies, and a buyer checklist for retail and procurement.
A practical guide to booking halal catering for a wedding — what makes catering halal beyond ingredients, the eight questions every couple should ask a caterer, how to handle mixed-faith events, and which certifying bodies oversee caterers by region.
A practical guide to halal food in Japan — covering Japanese certification bodies (JHA, MPJA, JHF), certified Japanese-made categories (wagyu, soy sauce, ramen), import flows, and how B2B buyers can verify Japanese suppliers and source through JETRO and Foodex Japan.
A market entry guide for halal food manufacturers targeting Europe — covering France, Germany, Netherlands, Belgium, and the UK, distribution channels, regulatory requirements, and trade shows to find European distribution partners.
A complete guide to US halal certification — covering IFANCA, ISNA, HFA-USA, and ISA certification bodies, core compliance requirements, application process, costs ($500–$5,000+/year), and how to choose the right certifier for your export market.
A sourcing guide to the global halal meat export market — covering Brazil, Australia, New Zealand, India, Malaysia, and the USA. What to verify before buying, common pitfalls, and how to find qualified exporters.
The complete guide to JAKIM halal certification — from pre-application requirements and the MyHDL portal to facility inspection, costs, and certificate maintenance. Covers both Malaysian domestic applicants and foreign manufacturers.
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