Indonesia introduces standardised non-halal product labels.
Indonesia has introduced a standardised labelling requirement for products that do not meet halal criteria. Under Peraturan BPJPH Nomor 3 Tahun 2026, issued by the Halal Product Assurance Organising Agency (BPJPH) and in force since 23 July 2026, businesses now use a fixed label format to identify non-halal products sold, imported or traded in Indonesia.
The regulation implements Article 110 of Government Regulation No. 42 of 2024 on the Administration of the Halal Product Assurance Sector. Products falling outside halal certification requirements remain exempt from certification, but businesses placing them on the Indonesian market must now identify them clearly, using a set format, wherever they are sold.
A non-halal label is required based on two criteria: a product’s ingredients, and whether its production process complies with Indonesia’s Halal Product Assurance System (SJPH). Unlike halal certification, which involves formal assessment and audit, this determination is made by the business itself.
On ingredients, the label applies where a product draws on non-halal materials. These include pork and pork-derivatives, alcohol at or above 0.5% or materials from the khamr industry, and materials classed as impure or contaminated. They also cover certain microbial, genetically engineered and human-derived materials that do not meet halal criteria. The classification extends to animals that are otherwise halal, such as cattle, goats and poultry, where they were not slaughtered according to Islamic requirements.
On production process, a product is classified as non-halal where facilities, equipment or packaging come into contact with prohibited or contaminated materials and are not subsequently cleansed in line with SJPH requirements, regardless of whether the ingredients themselves are halal.
Standardised label formats
Two labels apply, depending on the reason for non-halal classification.
| Trigger | Required statement | Format |
|---|---|---|
| Contains pork or pork-derived ingredients | “MENGANDUNG BABI” (Contains Pork), with a pig symbol | Red rectangular box, white background |
| Non-halal for other ingredient or process reasons | “NON HALAL” | Red rectangular box, white background |
The regulation also specifies typography, colour codes and design, so the label appears consistently across all products sold in Indonesia, regardless of manufacturer or import origin.
Placement and bulk product requirements
Where packaging is used, the label appears on the outermost packaging received by the consumer, and must be:
- Proportionally sized to the packaging
- Clearly visible and easy to read
- Unobstructed by other design elements
- Permanent, so it cannot be easily removed or damaged
Products with limited packaging space may use alternative display methods, provided the required information remains visible.
For products sold in bulk, businesses display the information on containers, dispensers or point-of-sale signage, and keep supporting documentation from the manufacturer confirming the product’s non-halal status, such as:
- Production flowcharts
- Product composition details
- Certificates of Analysis
- Equivalent declarations from the manufacturer
Responsibility for the accuracy of this documentation rests with the business.
Transition period for existing products
Products already circulating in Indonesia before the regulation took effect have a 12-month transition period from 23 July 2026 to comply. Given the breadth of the criteria, businesses across food, beverage and cosmetics should use this window to review their full product range, rather than assuming the requirement applies only to obvious cases such as pork-containing goods.
Implications for businesses in Indonesia
This regulation shifts real compliance responsibility onto businesses. Rather than waiting for a certification body to determine halal status, companies selling in Indonesia must assess their own products against the ingredient and production criteria, and apply the correct label where required. A product can be entirely exempt from halal certification and still be subject to strict, prescribed labelling rules the moment it is classified as non-halal.
With the transition period now running, businesses should review ingredient sourcing, production processes and packaging design against the new criteria, and build this assessment into product registration for any new products entering the Indonesian market.
