Ingredients
Ingredients play a fundamental role in determining the halal status of food and consumer products. Every ingredient used in production must be evaluated to ensure that it originates from permissible sources and that its processing complies with Islamic halal principles.
Within the ICH halal system, manufacturers are required to provide full documentation regarding the origin, composition and processing of ingredients used in their products. This process ensures transparency, traceability and continuous halal compliance throughout the production chain.
Ingredient Evaluation
- Verification of the origin and composition of raw materials.
- Assessment of additives, flavourings and processing aids.
- Review of supplier manufacturing processes.
- Verification of halal declarations or supporting documentation.
Documentation Requirements
- Ingredient specification sheets.
- Supplier information and traceability documentation.
- Halal declarations or supporting documentation from manufacturers.
- Production flow charts showing ingredient usage.
Compliance Monitoring
All ingredients used in production must remain consistent with the information submitted during the approval process. Any change in ingredient formulation, supplier or manufacturing process must be reported and evaluated before implementation to ensure continued halal compliance.
Ingredient Risk Categories
- Low Risk Ingredients – plant-based materials such as grains, fruits, vegetables and natural spices.
- Medium Risk Ingredients – processed ingredients such as dairy products, oils and certain additives.
- High Risk Ingredients – animal-derived materials such as gelatin, enzymes, emulsifiers or alcohol-based substances that require detailed verification.