Halal Fatwa in the Food and Beverage Industry

Abstract

This study aims to explore in greater detail the role of halal fatwas in the food and beverage industry, focusing on halal standards in food and beverage production, the challenges faced by the halal industry, and the importance of certification and sharia audits in the industry. The research is qualitative in nature, employing a library research approach. Data were collected from various secondary sources such as MUI fatwas, journals, books, and websites. The data were analyzed using descriptive analysis methods. The findings confirm that the halal status of food and beverage products is a fundamental need for Muslims, which must be ensured from raw materials to distribution in accordance with Islamic sharia principles. Law No. 33 of 2014 reinforces the obligation of halal certification as part of national law, with standards set by BPJPH and MUI. The main challenges include the understanding of business actors, certification costs, access to technology, and distribution often mixed with non-halal products, which can undermine consumer trust. Halal certification provides benefits such as quality assurance, safety, and global competitiveness. However, it requires the active role of halal auditors, education, subsidies for SMEs, and simplification of the certification process to realize Indonesia’s potential as a global leader in the halal market.