HALAL BUSINESS INFO Ivana Jukić

Guest Ivana JukićHosted by Boris ŽivkovićMay 3, 2026

Ivana Jukić

About this episode

What you'll hear in this conversation

For a bakery group the size of Mlinar, with over 330 stores and 2,600 employees across the Adria region, the decision to pursue Halal certification wasn't a niche market play. It was a strategic imperative driven by export ambitions for a new burek factory. Ivana Jukić, Mlinar's export director, reveals how this seemingly straightforward compliance step transformed "almost everything" in their operations, from ingredient sourcing and supplier relations to production lines and even the very fat used to crisp their iconic bureks. Her account offers a rare look into the unseen complexities of global food standards, revealing how customer expectations can reshape a company's entire product range, even for its domestic market. Readers will consider how deeply a single market requirement can ripple through an entire business, forcing changes far beyond the initial scope.

Insights from the conversation

What to take from this episode

The new burek factory, with its excess capacity, became the initial driver for Mlinar to seek Halal certification. Export requirements aren't just about market access; they can define a company's entire production strategy and force new compliance standards.

Ivana Jukić notes that "almost everything" had to change for Mlinar to become Halal-certified — from every ingredient and supplier to production processes and packaging. Achieving a new standard isn't a bolt-on; it often demands a complete re-engineering of the entire value chain.

Pik, a meat supplier, adapted its processes to perform separate slaughter and ensure proper blood drainage, even for Mlinar's initially small order volumes. Securing a new certification often depends less on internal changes and more on the willingness of key suppliers to adapt their own fundamental operations.

Mlinar manages Halal and non-Halal production by dedicating entire days to Halal products on specific lines, followed by thorough cleaning before non-Halal items can be made. Producing for multiple standards isn't about running parallel lines; it's about strict scheduling and operational discipline to avoid cross-contamination.

While markets like Saudi Arabia and UAE constantly tighten Halal regulations, countries like Switzerland, Austria, and Sweden maintain more stable requirements. Regulatory compliance is not a static state; it's a dynamic target that shifts significantly depending on the specific export market.

The domestic Croatian market shows little awareness of Halal products, with demand primarily coming from specific requests by hotels or restaurants for tourists. Investing in a new standard for export does not guarantee domestic market recognition; sometimes, the value remains almost entirely external.

Even seemingly "banal" ingredients, like E-numbers in a multi-component product like burek, require double-checking for their Halal status. The integrity of a certified product rests on the smallest, least obvious component; one non-compliant ingredient can invalidate an entire recipe.

Mlinar used to add pork fat to bureks for shine and crispness, but customer inquiries from abroad, regarding products bought in Croatia, led to its complete removal from all production. Customer expectations, even when buying a "non-haram" product, can force a company to eliminate non-compliant ingredients from its entire product portfolio, not just the certified line.

Palm oil, despite being a vegetable oil, must also carry a Halal certificate, with its origin (vegetable vs. animal contact) being the critical factor. Even ingredients perceived as inherently compliant can hide complex sourcing and processing challenges that require their own certification.

Explore further

ScenariosBusiness challenges CardsEducational cards TimelineTopic evolution