About This Campaign
Seeing a certification logo on a product package or restaurant window may look reassuring, yet there is no single uniform global standard for "halal," "kosher," "vegan," or "organic." In halal and kosher certification, rules on slaughter methods, pre-slaughter stunning, gelatin/additive eligibility, and ethanol residue limits vary widely; in vegan and organic certification, requirements on shared production lines, processing aids, GMO/pesticide thresholds, and unannounced audit frequency differ from body to body.
This research programme clearly distinguishes between standard-setting bodies (such as OIC/SMIIC and national institutes), accreditation agencies (such as HAK), and certification bodies (including JAKIM, BPJPH/MUI, IFANCA, HMC, GİMDES; Kosher agencies OU, OK, Star-K; and Vegan/Organic bodies V-Label, Vegan Society, EU Organic, USDA). Each organization’s role, published technical criteria, product scope, and mutual recognition status are mapped directly from primary documents with verification dates.
Phase 1 of this ongoing programme delivers 40 comprehensive institutional dossiers covering the most widely encountered certification and accreditation bodies in global trade. Every completed dossier, comparison matrix, and certificate-verification guide is published free of charge on the HalalVera Knowledge Base.
What will support fund?
- Role, scope, and technical criteria dossiers for 25 national and international Halal standard-setting, accreditation, and certification bodies
- Criteria, shared-line rules, and inspection-method studies for 15 leading international Kosher, Vegan, and Organic certifiers
- Category-specific comparison matrices covering slaughter methods, stunning, ethanol limits, ingredient origins, and audit rigor
- Multilingual, free publication of consumer guides on checking certificate validity, verifying accreditation scope, and spotting expired or out-of-scope marks
Help consumers understand the real standard and inspection scope behind every certification logo by supporting this open guide.
