Halal and Tayyib as an Integrated Dietary EthicThe Quranic Concept and Its Contemporary Scientific Relevance Page 41-58

Abstract

This article advances a comprehensive framework for understanding food ethics in Islam by integrating the Qur’anic concept of Halalan Tayyiban with classical juristic reasoning, Maqasid al Sharia, and contemporary scientific and regulatory perspectives. It argues that reducing halal to formal ingredient permissibility is insufficient in modern food systems characterized by industrial processing, complex supply chains, biotechnology, and globalized markets. Through a layered methodology that combines Qur’anic thematic analysis, Prophetic guidance, classical fiqh tools on purity, impurity, harm, and transformation, and modern food safety and governance literature, the study demonstrates that halal and tayyib constitute a single, inseparable dietary ethic. The article shows that halal establishes the boundary of permissibility through revelation and juristic method, while tayyib functions as a qualitative and ethical threshold requiring safety, wholesomeness, cleanliness, and protection from harm and deception. Classical concepts such as taharah, najasah, istihalah, and harm prevention are critically examined and applied to contemporary challenges including additives, enzymes, alcohol traces, ultra processed foods, and emerging technologies. By situating these discussions within a maqasid framework, the study highlights how food ethics serve the preservation of life, intellect, wealth, and religion, while also extending to public health, consumer protection, and sustainability. The article further evaluates halal certification and governance, using Pakistan as a case study to illustrate regulatory strengths and gaps. Ultimately, it proposes an integrated halal tayyib assessment model that bridges revelation and science, resists logo reductionism, and provides a principled basis for policy, industry practice, and consumer responsibility in contemporary Muslim societies.