ISSN: 2222-6990
Open access
The halal industry sector, particularly the food industry, is a significant factor in boosting the economic power of a country. This is because the demand for food characterized as 'halal and tayyib’ has been increasing over time. The rapid development of biotechnology and nanotechnology, along with the production of various innovations in the food industry today, is aimed at meeting the demand for food while simultaneously achieving the Sustainable Development Goal 2, which is zero hunger. What is concerning is that issues related to halal and tayyib have not been fully resolved and remain a topic of debate among the Islamic community. In the context of Shariah Maqasid, the emphasis is placed on innovative food products that guarantee halal, cleanliness, and safety, without being taken lightly. The presence of newly innovated and technological food ingredients, which are rapidly produced, should not be accepted or rejected without considering their production aspects and usefulness, whether they are halal in accordance with Shariah or otherwise. The term "emergency" to legalize a product identified to use forbidden or prohibited items in Shariah needs to be studied and refined to ensure it does not deviate from the true foundations of Shariah. This study employs content analysis to synthesize the dimensions of Maqasid Daruriyyah for the purpose of establishing a parameter for halal and tayyib innovations in food products based on Maqasid Daruriyyah. The study findings indicate that Maqasid Daruriyyah is authoritative as a parameter and foundation for determining legal rulings and fatwas regarding the issues of halal and safety in the production of contemporary food products. Maqasid Daruriyyah establishes the principle that measuring an urgent benefit is not solely guided by rational considerations but must also be guided by in-depth knowledge and mastery of the collection of Shariah evidence.
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