Objective: A controversial issue on grey areas of Halal is the presence of alcohol in food and beverage. Alcohol in its pure form is used for extracting, dissolving, and precipitating functions in the food industry. As it is the best solvent or chemical available in many cases to carry out certain processes, religious scholars have realized its importance for use in the industry. Most food products nowadays contain some type of flavouring - natural, artificial, or a combination of both. Many of these flavourings contain alcohol, which is used as a carrier or solvent for the flavouring. These distinctive features of alcohol as solvent agents are also extensively applied in pharmaceutical, cosmetics, drugs and antibiotics, and other industrial applications. Material and Method: Alcohol occurs as a result of the processes of fermentation and in industrial applications, fermentation has proven to be an economically and commercially viable mode to produce alcohol. Ingredients made with alcohol or extracted by using alcohol have become acceptable as long as alcohol is evaporated from the final ingredient. Food ingredients with 0.5% residual or technical alcohol are generally acceptable. However, for consumer items, acceptable limits vary from country to country and one group to another. The Islamic Food and Nutrition Council of America accepts a level of 0.1%, a 1:1000 dilution of alcohol. The final alcohol content of the finished products should be lowered to less than 0.1%. Result and Conclusion: The actual amount of alcohol in the finished food product may vary, but it is usually around 1% or less, as the alcohol evaporates during the production process. Items such as drinks and ice creams can contain a bit more, since no evaporation takes place. Consumer products with added ingredients that contain alcohol must have less than 0.1% alcohol, including both added and any natural alcohol, to qualify as halal. At this level, one cannot taste the alcohol, smell the alcohol, or see the alcohol, a criterion generally applied for the impurities. This reasoning has been established by the Islamic Food and Nutrition Council of America.

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