E Numbers: A Research-Based and Comparative Study of the Standards of Pakistan's Food Industry in the Light of Islamic Jurisprudence

Abstract

Food additives, particularly those identified by the E number system, play a significant role in the modern food industry by enhancing the taste, appearance, and shelf-life of consumables. However, from an Islamic perspective, not all such additives are religiously permissible. This research critically examines the E number classification system, with a specific focus on the standards adopted by Pakistan’s food industry in light of Islamic jurisprudence. The study explores the origins and sources of various E numbers—whether plant-based, mineral, synthetic, or animal-derived—and assesses their permissibility according to Islamic legal principles. A major component of this analysis is the evaluation of Pakistan's official standard (PS OIC/SMIIC 24:2022/20) derived from the guidelines of the Organisation of Islamic Cooperation (OIC) and the Standards and Metrology Institute for Islamic Countries (SMIIC). The article compares this national standard with lists and interpretations provided by other institutions and scholars. It also discusses the complexities surrounding doubtful (mashbooh) additives and the varying scholarly opinions on their consumption. The findings highlight inconsistencies in classification and call for more rigorous, locally developed halal certification frameworks based on clear Shariah foundations. The study ultimately aims to contribute to the development of a more robust and religiously compliant food standardization system in Pakistan.