Halal Compliance in Cultivated meat Production: Risks and Strategic Management
Abstract
The production of meat without involving conventional livestock, known as cultivated meat, is one of the latest innovations in the field of food biotechnology. Cultivated meat is produced in laboratories through the cultivation of stem cells. However, cultivated meat raises several issues, such as the absence of halal guidelines and safety standards provided by the Food Safety and Quality Division (FSQD), Department of Veterinary Services Malaysia (DVS), and Department of Islamic Development Malaysia (JAKIM). This article aims to identify potential hazards at Halal Control Points (HCPs) in the cultivated meat production and analyse strategies for managing these hazards within a halal risk management framework. To achieve these objectives, an exploratory research design, also referred as formative research, was employed. Interviews were conducted with subject matter experts in cultivated meat field, including academics, regulatory authorities, and start-up companies. The collected data were analysed using thematic analysis. The potential hazards and strategies for managing the risks can serve as a reference not only for the industry but also for regulatory authorities in monitoring the safety and halal aspects of cultivated meat production. Halal compliance in cultivated meat production has the potential to ensure the halal integrity and safety of cultivated meat, making it reliable, consistent, and trustworthy not only at the local but also capable of penetrating global markets.
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