Halalsphere (Journal)
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Vegan alternatives as the source of halal cosmetic products: a comparative analysis in efficiency, cost, and ethical ımplications
Full text linkThe growing demand for vegan cosmetics, projected to reach US $20 billion by 2028, presents a significant opportunity for the cosmetics industry. However, aligning vegan products with halal certification remains a challenge, especially given the prevalence of animal-derived ingredients in traditional formulations. This study explores the comparative efficacy, cost implications, and ethical considerations of vegan versus animal-based ingredients in cosmetics. Through a comprehensive analysis of existing literature and market trends, we examine the benefits of vegan cosmetics, such as their cruelty-free production and reduced environmental impact, alongside the barriers to halal certification. The research identifies key vegan alternatives—such as agar, carrageenan, soy, and plant-based colourants—that offer similar functional benefits to animal-derived ingredients like collagen, gelatin, and keratin but often require additional processing or formulation adjustments to achieve comparable results. Despite these challenges, vegan alternatives offer cost-effective solutions and align more easily with ethical standards, including halal compliance. The study concludes that heightened consumer awareness, alongside innovative product formulations, can facilitate the acceptance of vegan and halal-certified cosmetics for ethical consumption practices in the industry
Exploring factors behind whistleblowing intention among employees in the Malaysian halal food manufacturing sector
Full text linkWhistleblowing serves as a crucial tool to enhance the security of the halal food supply chain. Despite its importance as a monitoring tool, research on whistleblowing intentions within halal-certified food companies has been limited. This study explores employee awareness and whistleblowing intentions by conducting semi-structured interviews with 16 informants and using thematic analysis guided by the Theory of Planned Behaviour (TPB). The findings show varying levels of employee awareness and knowledge of whistleblowing. Some employees have a clear understanding due to company policies and training, while others have an intuitive understanding of the concept despite limited exposure. As highlighted in the TPB, attitudes, subjective norms, and perceived behavioural control were found to influence whistleblowing intentions. Furthermore, factors such as organisational support, employee responsibility, religious obligation, seriousness of wrongdoing, knowledge, and the perceived authority of the complaint recipient also influenced whistleblowing decisions. These findings emphasise whistleblowing's complex interaction of individual, social, and organisational factors. While the whistleblowing framework is not new, this study’s contribution lies in its application to halal-certified food companies, offering valuable insights for companies, regulators, policymakers, and academics in the halal sector
Detection of Rusa spp. DNA in ready-to-eat food (RTF) using singleplex of Polymerase Chain Reaction
Full text linkDeer 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
Revisiting contemporary halal research from the perspective of the tawhidic paradigm
Full text linkThe 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
Muslim-friendly tourism in non-Muslim majority destinations: A review of Bali Island
Full text linkThe 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
Exploring environmental, social and governance (ESG) in the halal industry in Brunei
Full text linkThis article aims to explore the extent, approaches and challenges of Environmental, Social and Governance (ESG) principles’ incorporation into the halal industry with Brunei Darussalam as the case study. This is based on multiple factors, especially economic diversification. A qualitative approach with a case study analysis was employed, utilising solely library data on ESG and observational insights on Brunei. As a result, this study finds that it is possible to incorporate ESG within Brunei's halal industry. It comes with challenges such as low purchasing power due to the small population, unemployment issues, and perceptions of ESG centred around developed countries. Coupled with limited data, the solutions to the challenges are unknown. Thus, collaborative efforts from all stakeholders are required. Addressing these challenges could enable Brunei to align its halal industry with ESG principles for realising Wawasan Brunei 2035
Halal science as an emerging academic field: Examining its academic and epistemological foundation
Full text linkHalal 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.
The Ministry of Health (MOH) Malaysia policy regarding the use of medications containing non-halal ingredients: an analysis from the Shari’ah perspective
Full text linkThis article analyses the policy of the Ministry of Health (MOH) Malaysia against the use of medicines containing non-halal substances according to the Shari’ah perspective. This article aims to enlighten pharmaceutical professionals about their responsibilities in the preparation of medications containing non-halal (impermissible) ingredients and the responsibility of the physicians when prescribing drugs that include non-halal components to patients, emphasising that such prescriptions are permissible only in situations of necessity, known as al-Darurah (necessity). This article also raises awareness among the public that not all illnesses or diseases can be considered al-Darurah except in certain situations permitted by Shari’ah (Islamic law). This article also proposes several solutions to the MOH to facilitate the public's usage of medications containing non-halal ingredients based on rukhsah. This article uses the qualitative method approach, explicitly incorporating the perspectives of Islamic scholars regarding the necessity of utilising medications containing non-halal ingredients in situations of al-Darurah. Furthermore, this article analyses the guidelines implemented by the MOH concerning the usage of drugs containing non-halal substances in Malaysia. This article also seeks to raise awareness among physicians about the vital responsibility they hold in only prescribing medications with non-halal ingredients to patients when it is necessary (al-Darurah) and to educate pharmaceutical experts on the significance of disclosing complete details about the non-halal components used
Reevaluating the halal status of Carmine (E120): A scientific and Islamic legal review
Full text linkCarmine (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
Full text linkThe 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