Kosherhalal

Kosherhalal refers to foods, ingredients, or production processes that meet both Jewish dietary laws (kashrut) and Islamic dietary laws (halal). The term is used in markets with diverse consumers and in global food supply chains seeking broader acceptance. Dual certification is issued by independent agencies that verify items as kosher, halal, or both, often providing separate marks or certificates on the same product.

Key considerations in dual compliance include slaughter, processing, and ingredients. For meat, dual certification generally requires adherence to the slaughter requirements of both traditions, with supervision relevant to each standard. The acceptability of stunning varies by certifier and interpretation, and dual facilities typically follow the stricter prevailing rule to satisfy both communities. In all cases, both traditions prohibit blood and pork-derived ingredients, and halal also restricts intoxicants. Kosher law adds the dairy-meat separation, which is not a halal requirement; therefore dual-certified products must prevent cross-contamination between dairy and meat lines to satisfy kashrut.

Seafood rules differ: kosher law permits only fish with fins and scales, while halal broadly permits many seafood types depending on interpretation. Dual certification often limits seafood to species permissible under both systems. Other ingredients, flavorings, and processing aids must be certified as permissible under both frameworks, including considerations around wine or grape products for kosher and alcohol for halal.

Labeling and consumer information reflect dual status. Products may carry both kosher and halal symbols, with certificates available upon request. Kosherhalal products aim to accommodate adherents of both faiths, though the overlap creates practical and regulatory complexities in production, sourcing, and certification.