Halal Certification Requirements for Nutraceutical Manufacturers

In this guide, we break down the key halal certification requirements for nutraceutical manufacturers, focusing on industry best practices and globally accepted halal standards.

Ingredient Requirements for Nutraceutical Manufacturers

All raw materials, ingredients, additives, and processing aids used in nutraceutical products must be halal and derived from halal sources: ​

• This means plant-based ingredients, minerals, and synthetic compounds are generally acceptable, as long as they are not contaminated with any impure or haram substances​

• Ingredients derived from halal animals (like beef or poultry) are permissible only if the animals were slaughtered according to Islamic law (dhabiha)​

• Marine-based ingredients (fish, algae, etc.) are typically halal as well, since seafood is broadly allowed in Islam​

• Many vitamins and supplement components can also be sourced from plant or synthetic origins (e.g. plant-derived glycerin, vegetable lecithin, mineral salts), which poses no issue for halal compliance​

If an ingredient is already halal-certified by a trusted body, that documentation can streamline approval. If not, the manufacturer must provide detailed information (and sometimes laboratory or source documentation) to prove the ingredient meets halal criteria.

Prohibited Ingredients: 

Nutraceutical manufacturers must ensure no haram substances are present in any ingredient. Halal standards explicitly forbids ingredients derived from the following sources​: 

Prohibited Ingredient	Explanation:
Porcine (Pig) Sources	Any pork or pig-derived material is haram. This includes pig gelatin (often used in capsules), pork-based enzymes, lard, or pig fat derivatives. Capsules or softgels must be made with fish gelatin or halal bovine gelatin, not porcine gelatin.
Non-Halal Animal Derivatives	Ingredients from animals that were not slaughtered according to Islamic requirements (or from forbidden animals) are not allowed. This includes collagen, glandular extracts, and derivatives from dogs, snakes, or insects. Rennet and enzymes must come from halal-slaughtered animals or microbial sources.
Blood or Blood By-products	Nutraceuticals cannot contain blood plasma, hemoglobin, or any ingredient categorized as blood-derived, since blood is haram for consumption. While rare in supplements, some traditional tonics or iron supplements might use blood derivatives, which are prohibited.
Insect-Derived Additives	Certain colorants and glaze agents from insects are haram or doubtful. Carmine (cochineal), a red coloring from crushed insects, and shellac, a resin used as a coating on pills and capsules, are not allowed. Plant-based or synthetic alternatives should be used.
Alcohol and Intoxicants	Any ingredient containing intoxicating alcohol (khamr) is strictly forbidden. Alcohol cannot be used as an ingredient or solvent unless removed to trace levels. The permissible limit for this is 5,000 PPM or 0.5%.
Impurities (Najis)	Any substance defined as najis (filth/impurity) by Shariah law is prohibited, including urine, fecal matter, blood, vomit, or human bodily fluids. Derivatives from najis sources, such as glycerin or fatty acids from impure slaughter waste, are also forbidden.

Halal Manufacturing Process Controls

Securing halal status is not only about ingredients but also about how the product is made. Halal certification requirements mandate that nutraceutical manufacturers implement processes that maintain halal integrity throughout production. Key process requirements include:

1. Dedicated or Segregated Production: 

Ideally, the processing lines, equipment, and utensils used for halal nutraceuticals should be dedicated exclusively to halal production​. Using separate production lines or equipment prevents any risk of cross-contamination with haram products. 

If a facility produces both halal and non-halal items, there must be strict segregation in scheduling and cleaning. In practice, this could mean scheduling halal product runs only after a complete cleaning and sanitization, or using specific equipment only for halal-certified products. 

Halal requirements explicitly state that halal products must be prepared, processed, and packaged in a way that they are never in contact with non-halal products at any stage​

2. Preventing Cross-Contamination: 

The manufacturer must have controls to avoid any cross-contact between halal materials and haram substances. This extends from the raw material storage areas, through mixing/blending, up to packaging. 

For example, if a non-halal ingredient (like porcine gelatin or alcohol) is present anywhere in the facility for other product lines, it must be securely segregated and ideally produced in a different area or time from halal products​

All containers, scoops, mixers, and surfaces must be cleaned to remove traces of any haram substance before being used for halal production​. Halal requirements emphasizes comprehensive cleaning and even ritual purification if needed for any equipment that had contact with haram.

3. Cleanliness and Hygiene: 

Islamic dietary laws as stated by the Islamic Dietary Concepts & Practices puts strong emphasis on cleanliness (Taharah). Halal requirements requires that the production environment be sanitary and hygienic not just by normal GMP standards, but also free from religious impurities​.

4. Packaging Verification: 

Halal requirements extend to anything that directly contacts the product. Packaging materials (capsules, gelatin shells, softgel casings, bottling components, etc.) must also be halal. For instance, capsules should be made from halal gelatin or vegetable cellulose, and tablet coatings or encapsulants must not contain haram ingredients​

The packaging itself (bottles, blister packs, etc.) is usually not edible and thus not a direct halal concern, but halal requirements specify that packaging materials should not be made from haram sources either​. 

This is however, rarely an issue (most packaging is plant fiber, plastic, or metal), but it covers scenarios like any edible packaging or capsules. Moreover, during packaging, the equipment (counters, fillers, sealers) must be clean and not contaminated by haram products.

5. Facility Audits and Maintenance: 

The facility should maintain an environment that continuously complies with halal standards. The halal certification body will perform an annual audit of the plant to verify that the halal conditions are upheld over time​

Between these external audits, the company’s internal team should also conduct periodic checks, for example, using the AHF-provided halal checklist, to ensure ongoing compliance. Any changes in the facility (new equipment, new cleaning chemicals, renovations) that could affect halal status should be evaluated and communicated to your halal certifier for approval​. 

Halal Auditing and Certification Process

Obtaining and maintaining halal certification  involves a series of steps and ongoing commitments. Below is an outline of the certification process and what is required at each stage:

Certification Step	What is the Process?
Application and Initial Documentation Review	The process begins with the manufacturer submitting an application to AHF for halal certification. AHF does not charge an application fee. Companies provide details about their products, including ingredient lists, sources, and the manufacturing facility. AHF’s technical team conducts a desk review to verify compliance. If necessary, companies may need to reformulate or submit additional documents. The review is usually completed within a few days, and if all requirements are met, an on-site audit is scheduled.
On-Site Halal Audit and Training	After documentation approval, AHF conducts an on-site audit of the manufacturing facility. An AHF auditor inspects the facility for cleanliness, ingredient compliance, and adherence to halal requirements. This includes reviewing processing areas, checking packaging and labels, and training staff on halal compliance. The audit typically lasts 4-6 hours, and findings are discussed at the end. Non-conformities must be corrected before certification proceeds.
Certification and Approval	Once the facility passes the audit, AHF issues the official halal certification, including a Halal Certificate and a certified product list. The certificate details the facility address, approved products, and bears the AHF halal logo. With certification, the company can use the halal logo on product packaging and in marketing. AHF’s certification is internationally recognized, enabling exports to Muslim markets worldwide.
Maintaining Certification (Ongoing Requirements)	Halal certification requires ongoing compliance. Manufacturers must undergo annual audits to ensure continued adherence to halal standards. These audits are generally shorter than the initial audit but still review key compliance aspects. Additionally, companies must inform AHF of any changes that could impact halal status, such as new ingredients, suppliers, or facility modifications. Any unapproved changes can invalidate certification.

In terms of timeline, after the initial certification, the cycle tends to repeat annually: an update of documentation, an on-site audit, and renewal of the certificate.

Get in Touch With AHF! 

If you’re a nutraceutical manufacturer, brand owner, or supplier, AHF’s globally recognized halal certification audit will guarantee your products meet strict halal standards, opening access to Muslim markets worldwide.

The AHF team is ready to assist! Contact us today:

• Email: info@halalfoundation.org
• Phone: +1 (630) 759-4981