Which foods are halal?

The categorization of a food as permissible (halal) or forbidden (haram) is a complex interplay of numerous factors (see also: What does halal mean? ). The primary sources for such a determination are the Quran and the Sunnah of the Prophet Muhammad (peace be upon him). Furthermore, geographical conditions and circumstances play a role. Finally, food production is such a highly specialized field that it is divided into various disciplines (e.g., food chemistry or food technology). Processes and materials used change so rapidly that no universally applicable statements can be made about product categories. Instead, individual components and manufacturing processes are examined and analyzed by Islamic legal scholars and subsequently classified as halal or non-halal.

Halal classification by certification institutes

Today, the classification is no longer carried out by individual scholars. Depending on the requirements, school of thought, and region, various certification institutes have established themselves worldwide to certify products as permissible ( halal ) on behalf of food producers, restaurants, and other businesses. To obtain a seal from the respective institute, the organization or company seeking certification must comply with all criteria and conditions. A well-known contact in Europe, and particularly in Germany, is the European Halal Certification Institute (EHZ) in Hamburg.

Criteria for Halal Certification

The EHZ provides an easily understandable overview [1] of the necessary criteria for halal certification. Certification institutes examine the Quran, the Sunnah of the Prophet Muhammad (peace be upon him), and legal opinions from various scholars, and test products, foodstuffs, and especially the production methods according to the previously agreed standards. These will be considered below as an introduction to the topic and summarized in essence. Halal foodstuffs must therefore

made from halal raw materials

• They come from permitted animals that have been slaughtered according to Islamic principles.
• They must be produced "purely". That means, for example, without blood, excrement, etc.
• They are produced completely alcohol-free.

No alcohol may be used in processing, and in this context, "alcohol" refers specifically to ethanol. In a broader sense, all intoxicating substances are forbidden (haram). Furthermore, seafood is generally permitted. As cold-blooded animals, it does not require slaughter.

These criteria can be further broken down below. Since the category of meat represents a broad and sometimes complex area within this topic, the focus will initially be on the products and foodstuffs themselves. Aspects such as halal slaughter and the criteria for the production process (keyword: cross-contamination) of foodstuffs will be addressed in separate articles.

Halal raw materials for food production are

• Plant-based raw materials that have not undergone fermentation (e.g., unfermented fruit juices)
• Animal raw materials that come from permitted and halal slaughtered animals (e.g. gelatin from a halal slaughtered cow ).

Haram raw materials are

• blood
• pork
• Meat from dead animals
• Meat from predators with fangs, as well as birds of prey with claws
• Alcohol as a recreational substance, regardless of form and concentration

What does that mean in concrete terms?

The criteria mentioned all seem somewhat abstract. To better illustrate them, two concrete examples will be discussed.

Some food producers, for example in the case of gummy candies, have switched from pork gelatin to beef gelatin . The consumption of beef and other beef products is generally permitted (halal). However, if the animal was not slaughtered according to Islamic guidelines, the gelatin derived from it may not be consumed. A similar difficulty arises with calf rennet. Rennet is a mixture of various enzymes obtained from the abomasum of a slaughtered calf and is necessary for cheese production.² If a product containing rennet is to be classified as halal, then the corresponding calf must have been slaughtered halal. Otherwise, according to many scholars, the entire product (e.g., cheese) cannot be considered halal. Other ingredients frequently found in sweets are mono- and diglycerides of fatty acids. Glycerides are essentially the product of glycerol (a non-intoxicating alcohol) and acids. In this case, the focus should be on the fatty acids. According to EU regulations, the origin of these acids does not need to be explicitly stated. They can be of plant or animal origin. While the name has become historically established, it no longer explicitly reflects modern manufacturing processes. In fact, the acids mentioned can originate from animal fats. However, according to current standards, they are often derived from soy (plant origin) or milk (animal origin). Milk is considered "pure" according to Islamic standards.

As previously mentioned, food production involves very subtle nuances which, when examined by certifiers and experts, can lead to minimally varying dietary regulations due to differing regional conditions and other factors. Simple examples were chosen for illustrative purposes. Applying these principles to complex production processes requires significantly more in-depth analysis.

Having already addressed the topic of "meat" several times, the next article will discuss the correct Islamic slaughter of animals and variations that have become established through modern technologies: Article: Halal Meat. How is Islamic slaughter carried out?