Halal Industry and Exports: Critical Ingredient Documents That Must Be Prepared

For export-oriented industries, halal certification is not just about meeting domestic obligations. A halal certificate from BPJPH (the Halal Product Assurance Agency) is one of the documents requested by trading partners in destination countries. Yet behind that certificate lies more technical work: ensuring that every critical ingredient has clear and traceable source documents.

Why ingredient documents are decisive

Law Number 33 of 2014 on Halal Product Assurance regulates the obligation for halal certification, the establishment of BPJPH, the role of LPH (Halal Inspection Agencies), and MUI's authority in determining product halalness. In practice, LPH will examine not only the final product but also the origin of ingredients. Ingredients whose status depends on their source require more detailed supporting documents.

Minister of Religious Affairs Decree Number 748 of 2021 on Types of Products Required to Have Halal Certification, later amended by KMA 944/2024, sets out the product groups required to have halal certification along with their phasing. For industries, this phasing means there is room to adjust the supply chain, but also deadlines that need to be anticipated.

Four critical ingredients that often require additional documents

Some ingredients have a status that is not automatically halal. Their source documents need to be prepared from the outset, especially if the product is intended for export markets with strict audits.

1. Carmine (E120)

Carmine is a natural red colorant derived from the cochineal insect. Scholars differ on its status, so this ingredient is classified as syubhat (doubtful). Documents to prepare include information on the ingredient's origin and its production process. If the destination market requires full clarity, manufacturers may consider plant-based red colorants such as beet, anthocyanin, or lycopene as substitutes.

2. Lecithin (E322)

Lecithin is an emulsifier generally derived from soybeans and classified as halal. However, some lecithin is sourced from egg yolk or animal fat. The document to prepare is a specification that explicitly states the lecithin source. Soy lecithin or sunflower lecithin clearly stated on the label makes traceability easier.

3. Alcohol or ethanol

Alcohol and ethanol are used as solvents and preservatives. Their status depends on the source, concentration, and purpose of use. Documents to prepare include information on the ingredient's source, concentration, and function in the formulation. Non-alcohol plant-based solvents or synthetic ethanol with source documents and concentrations verified by LPH can be alternatives.

4. Rennet

Rennet is a milk-coagulating enzyme. Animal rennet comes from the stomach of calves that must be slaughtered according to sharia. The document to prepare is information on the rennet's origin. Microbial rennet from fungi or molds, or halal-certified genetically engineered rennet (FPC), can be options. This ingredient is commonly used in hard and semi-hard cheeses such as cheddar, mozzarella, parmesan, and gouda.

Preparing documents before the audit

Readiness of critical ingredient documents should not be left until just before the audit. Several steps can be taken earlier.

1. Map all ingredients that enter the formulation, including additives and processing aids.
2. Flag ingredients whose status is syubhat or source-dependent, such as carmine, lecithin from animal fat, ethanol, and animal rennet.
3. Request specifications and source information from suppliers for each flagged ingredient.
4. Store documents in a consistent format so they are easy for LPH to examine.
5. Update documents when there is a change of supplier or formulation.

These steps align with the principles referenced in LPH accreditation, namely SNI ISO/IEC 17065:2012 on requirements for bodies certifying products, processes, and services. The standard governs impartiality, confidentiality, personnel competence, management of complaints and appeals, and liability. This means LPH is required to work with accountable procedures, and businesses need to prepare documents of equivalent rigor.

Link to BPJPH services

Head of BPJPH Decree Number 243 of 2025 on Service Standards at BPJPH establishes 27 types of services complete with requirements, timeframes, and tariffs. These services cover LPH accreditation, registration of LP3H and PPH Assistants, issuance of halal certificates, and facilitation codes. This decree revokes Kepka 120/2022. For industries, understanding these service standards helps plan the time and cost of processing.

It should be noted that the determination of halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, while the certificate is only issued by BPJPH. Therefore, well-organized ingredient documents help smooth the inspection process; they do not replace the halal determination itself.

Conclusion

For exporting industries, readiness of critical ingredient documents is part of market readiness. If you need to manage SJPH (Halal Product Assurance System) criteria in an integrated way, including ingredient registries and critical points, the SJPH platform from IndoHalal.id can help organize that data in a single application.