Halal Foodstuff Innovation: A Review from The Perspective of Maqasid al- Daruriyyah


  • Sumayyah Abdul Aziz Universiti Sultan Zainal Abidin
  • Sakinah Harith Universiti Sultan Zainal Abidin
  • Mohd Hapiz Mahaiyadin Universiti Teknologi MARA
  • Nizaita Omar Universiti Sultan Zainal Abidin
  • Wan Anwar Fahmi Wan Mohamad Universiti Sultan Zainal Abidin
  • Ismahafezi Ismail Universiti Sultan Zainal Abidin
  • Ain Khadeeja Zainuzzaman Universiti Sultan Zainal Abidin


Halal, Maqasid, Al-Daruriyyah, Innovation, Food


Innovations in the food industry have a large impact on the citizens in Malaysia. Towards Wawasan 2020, Malaysia has celebrated progress from a technological aspect and innovations from various sectors. Malaysia is also in the process of becoming among the primary global halal hubs. Hence, various forms of support have been given by government and private sectors to ensure that the innovations and empowerment of the halal industry continue to expand in Malaysia. Some issues arise when the food innovations are done using constituents from questionable sources as well as contamination of enzyme cells and genetics from various sources. Although the final food innovation creates foods that seems halal, this matter requires extensive research to ensure the welfare of Islam's ummah. The objective of this study is to examine the level of foodstuff innovation as well as its perspective from the aspect of Maqasid al-daruriyyah. To conduct this study, analysis has been done towards issues related to halal and the concept of daruriyyah in food production. In-depth semi-structured interviews were also performed on several bodies involved in the halal industry, namely JAKIM, Mardhiyyah Hotel and Suits, MARDI, and UPM. The result of this study finds that foodstuff innovation in Malaysia must utilise the Maqasid al-daruriyyah application to ensure the innovations made are aligned with the concepts of halal and toyyib (universal values) which are pillars of Al-Quran and Sunnah.