“Halal” is an Arabic term meaning “lawful” or everything that is permitted according to Islam, the opposite of what is “haram,” “forbidden.” “Halal” certification is used to certify that products in the food and agricultural supply chains, cosmetics, chemical and pharmaceutical products, health and body care products, the financial and insurance sectors, industrial processes, processing, including packaging certification, comply with the ethical and sanitary standards, law and doctrine of Islam, thus marketable in all countries of the Islamic religion. In the food sector in particular, “Halal” certification ensures that food-in addition to complying with Italian and European regulations on hygiene and safety-is prepared according to Islamic rules. It is a quality, supply chain and product certification that includes: quality control systems, raw material procurement stages, processing stages and processes, internal and storage logistics, and internal and external transportation, including final destination. In order to define a product as “Halal,” it is necessary to obtain the appropriate certification from one of Italy’s accredited bodies. The Halal Italia company certifies Italian companies according to the following requirements:

  • Absence of non-conforming substances: raw materials, ingredients, additives, preservatives, colorings, flavorings, processing aids;
  • Separation of production lines: tools, utensils, machinery and production lines used for “Haram” foods should not be used for “Halal” foods;
  • Non-contamination: “Halal” substances should not come into contact with “Haram” substances, and to avoid contamination or cross-contamination, production lines should be separated;
  • Traceability: the identification of products, raw materials, ingredients and semi-finished products in the company, as well as the areas and lines used for them, must be adequate, with the use of appropriate signs and/or labels;
  • Halal labeling and logo: application of the registered trademark owned by CO.RE.IS;
  • Quality system: internal procedures related to “Halal” certification and production must be included in the company’s quality system;
  • Training: addressed periodically to all personnel directly concerned.

“Halal” certification, achieved through a rigorous process of product and process control, ensures quality and food safety even beyond strictly religious boundaries. “Halal” products are also appreciated by non-Muslims, for example, in France and the United Kingdom, a large proportion of consumers are non-Muslims. The market for “Halal” products is a market that in the last year had a global revenue of about $2.3 trillion, and in Europe alone, the total value is estimated at $70 billion.


Kosher, on the other hand, refers to the set of religious rules that govern the nutrition of observant Jews. The Hebrew word “kasher or kosher” means suitable, appropriate or correct. Kosher certification is obtained following an inspection process by a specialized rabbinic body that oversees the production of a food to ensure that it conforms to Jewish dietary rules. In general, supervision focuses on two aspects:

  • The ingredients, which are all the raw materials in a product;
  • The processing facilities, which may not be used for the processing of impermissible foods.

Basic requirements of kosher products:

  • Animals that can be consumed must have split hooves and must be ruminants such as cow, calf, sheep, goat etc.
  • Animals must be slaughtered in accordance with Jewish laws.
  • After slaughtering, it is necessary that all remaining blood be passed and washed with water and salt for no less than twenty minutes and no more than an hour. Instead, the liver, lungs and heart must be processed directly over fire;
  • The only seafood that can be used are fish that possess scales and fins; therefore, crustaceans, cuttlefish and the like are banned.

While the main prohibitions are as follows:

  • Forbidden from Jewish cuisine are all animals defined as unclean (those with a cloven hoof or nail and that do not ruminate), marine animals without scales and fins (neither crustaceans nor mollusks are allowed), birds of prey and reptiles;
  • There is a ban on consuming blood because it contains the viability of the animal (the same ban applies to eggs that have traces of blood);
  • Some parts of permitted animals are not allowed, such as some parts of fat;
  • There is a prohibition against eating limbs removed from living animals and eating the sciatic nerve;
  • Meat may not be eaten together with milk or milk products.

In Kosher-sensitive countries such as France, the UK, the American continent, Russia, South Africa, Australia, as clearly as Israel, a variety of more than 40,000 products can be found available to the consumer. The consumer is informed that the certified product has sustained and successfully passed the strict procedures for obtaining it. A Kosher-certified product is therefore, the final stage of a careful selection of the ingredients used, with the guarantee that there is no risk of contamination. For this reason, Kosher consumers are continuously increasing, belonging to all social and religious backgrounds, including those intolerant to various foods. A KOSHER PARVE certified product, for example, is a guarantee for those intolerant to milk and meat, just as it will be a guarantee for Muslims. A KOSHER PASSOVER certified product, is a guarantee for those with celiac disease.