Malaysian Halal Authority and European Operational Excellence
More and more European companies start to explore growing markets outside of Europe. A large part of these growing markets is happening in Islamic countries or countries with a large Muslim population, with more specific Halal requirements than we're used to in Europe.
Although European producers are be well placed to take their part of the market, lack of understanding of local Halal requirements often acts as a true entry barrier.
Our focus is on removing these Halal entry barriers, allowing companies to enter Halal markets, at home, or worldwide.
Halal in most non-Muslim countries is limited to its 'Halal' part : permitted. Much less attention is given to its 'Toyyib' part : quality and wholesomeness. Although Halal and Toyyib (or tayyib) always go together, they got somewhat separated in European or Western environments.
The separation between Halal and Toyyib is a pity, especially within the European environment. European quality and food safety systems are very strong with producers having access to the latest production technology. In an environment which is familiar with ISO, BRC or IFS and where HACCP is a legal requirement, products are toyyib by definition, without people realising it.
The situation is different in many Muslim majority countries, where food safety and quality systems are still developing. Halal standards may be higher, but toyyib levels may need to improve.
Combining the strengths of both regions seems obvious : applying high level Halal knowledge onto the high level toyyib/quality systems of European players to obtain both Halal and Quality assured products at high standards. Based on proven technology.
This is our focus : establishing Halal assured products and supply chains by combining the strength of quality assured production of European producers with the Halal autority of importing Muslim countries. Always Toyyib, always Halal.
Although easy in its conception, Halal is not always that easy to implement. It is not as straightforward as implementing ISO 9000 or other food safety or quality standards.
Halal requirements may differ across the globe, making a global approach more difficult. Halal is not as standardised as toyyib, making Halal somewhat more challenging to implement.
But this is what we do : putting theory in practice, removing (Halal) entry barriers, turning Halal opportunities into Halal successes.
- balancing different requirements. Without compromising Halal Integrity. Halal for non-Halal environments.