Halal Flavor Destination, Indonesian Cuisine's Global Potential

Amidst the aroma of spices and the diverse flavors of the archipelago, halal cuisine is not merely about religious certainty but also a story of a nation's identity. The Chief Secretary of BPJPH (Halal Product Assurance Agency), Muhammad Aqil Irham, emphasized that halal cuisine reflects two major aspects: compliance with Halal Product Assurance (JPH) regulations and the strength of Indonesian culture.

“Halal cuisine represents two things. First, compliance with the obligation of halal certification as mandated by the Halal Product Assurance Law. Second, as a manifestation of cultural strength,” stated Aqil Irham in Jakarta.

According to him, Indonesia possesses an exceptionally rich culinary heritage – from Minangkabau rendang to Yogyakarta gudeg – and when prepared with halal standards, these dishes become not only safe for consumption but also symbols of quality, integrity, and national identity to be proudly showcased on the global stage.

Regulations and Mandatory Halal Stages

The journey of halal regulations in Indonesia has been lengthy. Law Number 33 of 2014 stipulates that products entering, circulating, and traded in Indonesia must be halal-certified. Under this law, halal certificates remain valid for 4 years from issuance unless there are changes in product composition.

On October 18, 2024, the first transition period concludes for food, beverages, raw materials, and slaughter products manufactured by medium and large enterprises, making halal certification mandatory for these items. For micro and small enterprises (MSEs), the halal certification deadline is October 17, 2026.

For imported products, Government Regulation (PP) 42 of 2024 mandates that food, beverages, raw materials, and slaughter products from overseas must obtain halal certification by October 17, 2026 at the latest.

Halal Cuisine and Economic Value

Halal cuisine is both a symbol and an economic driver. According to BPJPH, halal products have strengthened the national halal ecosystem by directly engaging communities including consumers, traders, and businesses.

With rising halal awareness, Indonesian food and beverage products gain greater competitiveness in the global halal market. Notably, Indonesian halal certificates are valid for 4 years and require producers to implement a comprehensive Halal Assurance System (HAS) from production to distribution.

Several strategies are being pursued: enhancing business education, simplifying certification for MSEs, and collaborating with international halal institutions to broaden recognition of Indonesian certificates in export markets.

Halal Cuisine as Cultural Identity and Culinary Diplomacy

At the Indonesia International Halal Chef Competition (IN2HCC) 2025, Aqil Irham asserted that halal cuisine must serve as a cultural unifier and creative expression platform. The competition not only showcases chefs' skills but also demonstrates how halal values integrate with flavor innovation, presentation aesthetics, and global competitiveness.

Through this strategy, halal cuisine becomes Indonesia's "taste diplomacy" – when archipelago halal dishes are savored in overseas restaurants, they introduce cultural narratives and local values. Thus, every plate of sambal, satay, gulai, or halal dessert becomes an ambassador of Indonesian flavor on the world stage.

If regulations and strategies are well implemented, halal cuisine could emerge as a new tourism magnet: halal food travel. Muslim tourists worldwide now seek trusted halal culinary destinations. With standardized certification, cities like Jakarta, Bandung, Yogyakarta, Medan, Makassar, and Lombok can become world-class halal culinary hubs bridging travel, culture, and faith.