Once labeled as “beer-like,” now certified halal is it merely a rebranding, or has it truly changed? This phenomenon highlights that halal status is determined by the current process and conditions. It is not about past image, but about a transformation driven by halal commitment, verified through strict BPJPH halal certification with audit support from LPPOM.
Recently, the public has been intrigued by the transformation of a beverage product that was previously associated with a “beer-like” image, but is now officially halal certified. This change is not just about introducing a new variant, but rather a transformation of the product itself from one closely tied to a certain perception to one that now meets halal standards.
How is it possible for a product once perceived as similar to beer to become halal? Is this allowed under Indonesian regulations and the fatwa of the Indonesian Ulema Council (MUI)? And what about the production process has it truly changed?
At first glance, this situation may seem confusing. However, under the Halal Product Assurance System (SJPH), halal status is not determined by a product’s history or past image, but by its current condition and processes. This means that a product that previously did not meet halal criteria still has the opportunity to become halal, as long as all critical aspects have been corrected and comply with the requirements.
Halal Fatwa Is Based on Current Conditions
In the halal assessment process, audits are conducted specifically based on the product’s current state. Raafqi Ranasasmita, M.Biomed., Vice President Corporate Secretary of LPPOM, emphasized that a change in halal status is entirely possible, provided the product has undergone comprehensive improvements in terms of ingredients, formulation, and production processes.
“Products that previously could not be halal certified due to resembling prohibited products can indeed become halal certified. However, this must go through a strict and comprehensive halal examination, and the company must consistently implement the Halal Product Assurance System (SJPH),” he explained.
The halal audit process itself is far from simple. It involves a comprehensive examination from tracing raw materials, supply chains, and production facilities, to evaluating the final product. Each stage ensures that there is no possibility of contamination by prohibited or impure substances. The audit results conducted by a Halal Inspection Body (LPH), such as LPPOM, then become the basis for the fatwa determination by the Indonesian Ulema Council (MUI).
This type of transformation is not limited to beverages—it can also occur in food products and restaurants that were previously non-halal but later commit to serving Muslim consumers and successfully obtain halal certification.
Not Enough to Be Alcohol-Free—Must Also Lose the “Beer” Image
One of the crucial aspects in halal certification is similarity to prohibited products. This is regulated in MUI Fatwa Number 44 of 2020 concerning the Use of Names, Shapes, and Packaging of Products That Cannot Be Halal Certified. One of its key points states that products with flavors or aromas resembling prohibited substances or animals cannot be halal certified.
Beyond sensory aspects (taste and aroma), the product’s packaging and name must also be adjusted to eliminate associations with alcoholic beverages. In other words, what takes place is a complete product transformation not merely changing the label to halal.
This transformation must be comprehensive, not only affecting the final product. Companies must reformulate ingredients, adjust branding and product naming, redesign packaging, and ensure that no association with prohibited products remains. This underscores that halal status cannot be achieved simply by claiming to be “alcohol-free.”
Production Facilities Must Be Halal-Dedicated
In addition to product changes, the production aspect is equally critical. To obtain halal certification, the entire production process must comply with strict standards, including ensuring that there is no contamination from impure or prohibited substances.
“Production facilities must be halal-dedicated. This means there must be a clear separation between halal and non-halal products,” Raafqi emphasized. If the product was previously associated with non-halal processes, then the production system must be improved—either through facility separation, thorough cleansing (sertu), or implementation of new procedures in accordance with halal standards.
All of these processes are audited by a Halal Inspection Body (LPH) before a halal certificate is issued. In this regard, LPH LPPOM is committed to ensuring that every product applying for halal certification undergoes a strict, independent, and comprehensive examination.
Ultimately, this phenomenon shows that a product can indeed change its status to halal, even if it previously had an image associated with prohibited elements. Such a transformation is the result of a long and complex process involving comprehensive improvements. With this understanding, the public is expected to view the issue more clearly. In the halal industry, what matters is not a brand’s past, but its commitment to delivering products that fully comply with halal principles. (YN)
