Branding Halal: A Delicate Balance

Authors

  • Marco Tieman HELP University

DOI:

https://doi.org/10.52282/icr.v10i2.48

Abstract

Traditionally, halal status has been assumed for all non-pork food products and non-alcoholic beverages available in Muslim countries. Halal certification bodies changed this precept, however, by issuing halal certificates for processed food, beverages, and non-food products based on an assessment of ingredients used and production processes. This allowed brand owners to place a halal logo on their products or outlets. The result has been that halal-certified products are available in the market place but, at the same time, there is a greater diversity of halal logos due to the presence of imported products sold by retailers.

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Published

2019-12-15

How to Cite

Tieman, Marco. 2019. “Branding Halal: A Delicate Balance”. ICR Journal 10 (2):283-87. https://doi.org/10.52282/icr.v10i2.48.