Examining the Critical Points of Rennet and Carmine and How to Trace Them

Many businesses have already checked their main raw materials. However, critical points often lie in minor auxiliary ingredients. Two examples that frequently arise are rennet in cheese and carmine in red coloring.

Why Auxiliary Ingredients Need to Be Traced

The Decree of the Head of BPJPH (Halal Product Assurance Agency) Number 57 of 2021 on the Criteria for the Halal Product Assurance System (SJPH) places ingredients as one of the five SJPH criteria. This means that businesses cannot simply declare their products halal. They must be able to demonstrate the origin of every ingredient, including those used in small amounts.

Law Number 33 of 2014 on Halal Product Assurance serves as the basis for this obligation. The determination of product halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, while halal certificates are issued by BPJPH. Therefore, the task of businesses is to prepare evidence and documentation that can be examined.

Rennet: The Milk-Clotting Enzyme

Rennet is an enzyme that clots milk in cheese-making. Its critical point lies in the origin of the enzyme itself.

Three Possible Sources

• Animal rennet. Derived from the stomach of calves. Its status depends on the slaughtering method of the source animal.
• Microbial rennet. Produced from fungi or molds. Generally does not come into contact with animal materials.
• Genetically engineered rennet (FPC). Produced through fermentation of engineered microorganisms. It must be ensured that the media and process are free from non-halal materials.

Animal rennet and microbial rennet have different statuses. Therefore, the label "rennet" alone is not sufficient. Businesses need to ask suppliers about the origin of the enzyme, not just read the ingredient name on the packaging.

Carmine: Red Colorant E120

Carmine or cochineal is a natural red colorant derived from insects. In ingredient lists, it is often written as E120.

Its status is classified as syubhat (doubtful). Scholars differ in opinion regarding its halalness. This difference is not a reason to ignore it, but rather a reason to trace and document it properly.

Carmine is widely used in red-colored beverages, candy, fruit yogurt, processed meat products, and even lipstick. If your product uses red coloring, check whether the source is carmine or a plant-based colorant.

Plant-Based Alternatives

• Beetroot (beetroot red)
• Anthocyanin
• Lycopene

Ingredients Often Considered Safe

Not all animal-derived ingredients have syubhat status. Albumin from egg white is generally halal. Nevertheless, verification is still needed to ensure there is no mixture of other ingredients. On the label, make sure it explicitly states "egg albumin" or "albumen".

Another example is vitamin D3. Commercial vitamin D3 is often extracted from lanolin, which is sheep wool fat, not from slaughtered animals. Its status depends on the source and process. Alternatives include vitamin D3 from halal-certified lanolin, or vitamin D2 which is fungus- and yeast-based. This ingredient is commonly found in fortified milk, multivitamin supplements, and infant formula.

Steps to Trace Critical Points

1. Map all ingredients. Record all ingredients that enter the production line, including auxiliary ingredients and colorants.
2. Classify by origin. Separate plant-based, animal-based, and microbial ingredients. Ingredients with unclear origin go on the priority list.
3. Request documents from suppliers. Halal certificates for ingredients are the strongest evidence. If not available, request written information regarding origin and production process.
4. Check trade names, not just generic names. A single ingredient may be sold under several trade names from different manufacturers.
5. Document findings. Store traceability results in an ingredient registry so they can be updated when suppliers change.
6. Review periodically. Changes in suppliers or formulas can change the status of ingredients.

Closing Gaps Before an Audit

Tracing critical points is not a one-time task. It requires living records that can be examined. With a well-organized ingredient registry, businesses can demonstrate the traceability of each ingredient's origin during inspections.

To organize ingredient registries and critical points in one place, IndoHalal.id provides an SJPH platform that helps manage halal policies, ingredient registries, and BPJPH certification readiness.