The French halal market is no longer just for Muslims. If you export processed or ready-to-eat food and haven't yet considered France as a destination, this article might make you reconsider. This market is valued at approximately \u20ac7 billion by 2025, growing at an average rate of around 10% per year. And the consumers buying halal products in France now include not just the 9 million Muslims, but also approximately 3 million general consumers who are increasingly choosing halal products regularly.<\/p>\n
But before you get excited about these numbers, I want you to understand that market-level data and actual export performance are two different things. The fact that the French halal market is large and growing doesn't mean you can immediately sell your products after shipping them. There are still issues like halal certification, French-language labeling, EU regulations, and finding the right importer\u2014all of which need to be prepared beforehand.<\/p>\n
France is one of the largest halal markets in Europe, and what has changed in the last 5-7 years is that halal products are no longer confined to Muslim-owned shops but are now found on the shelves of major supermarkets across the country. Brands like Isla D\u00e9lice, Fleury Michon, and R\u00e9ghalal are readily available in general hypermarkets, without needing specialized stores.<\/p>\n
For Thai SMEs, an interesting signal is that product categories currently experiencing growth in France include ready-to-eat meals, frozen foods, halal desserts, and pork-free nutritional supplements. Many of these are products that Thai manufacturers already excel at, such as frozen spring rolls, sauces, snacks, and halal gummies.<\/p>\n
However, it's important to be aware that the French market has very strong domestic players, and French buyers often demand products certified by agencies recognized in the European market, not just Halal certification from Thailand alone.<\/p>\n
This is where many Thai SMEs stumble the most. Halal certification from Thailand, issued by CICOT or the Office of the Chulalongkorn University Rector, carries weight in the Middle Eastern and ASEAN markets. However, for France and Europe, buyers may ask for certification from an organization more well-known in the European market, such as an organization that is a member of ESMA (Emirates Authority for Standardization) or an organization recognized by the Grande Mosqu\u00e9e de Paris, Grande Mosqu\u00e9e de Lyon, or SFCVH.<\/p>\n
In practice, if you ship goods to France through a local importer, they will tell you which certifications are required. However, if you don't yet have an importer and are looking for one, having a Halal certification that is recognized in Europe will greatly simplify negotiations.<\/p>\n
The first thing you should do is contact a halal certification body in Thailand that has ties with European bodies and ask directly whether your current certification is accepted in France. Don't assume that a certification valid in Malaysia or the UAE will automatically be valid in France.<\/p>\n
Based on the current structure of the French market, the product categories experiencing the most growth and offering the greatest opportunities for foreign manufacturers are those not yet fully covered by domestic production. These include:<\/p>\n
However, directly entering the major French supermarket chain is very difficult for newly established Thai SMEs. This is because hypermarket buyers require high minimum order quantities and manufacturers with IFS or BRC food safety certifications. More suitable channels in the initial stages are specialized halal stores, halal restaurants, and importers who distribute products to community stores.<\/p>\n
France is a member of the European Union, so the food labeling regulations used are the EU Food Information Regulation (FIR) or Regulation EU 1169\/2011, which stipulates that food products sold in France must have complete French-language labeling, not just translations from Thai or English.<\/p>\n
The required items for a French-language label according to the EU FIR include: product name, a list of all ingredients by weight, the 14 EU-defined allergens, net weight, expiration date, storage conditions, name and address of the EU importer, country of origin, and nutritional information. If your label is missing any of these items, the product may be rejected at customs or returned by the importer.<\/p>\n
Furthermore, for food products containing animal ingredients such as meat, dairy products, or eggs, a Veterinary Health Certificate issued by the Thai Department of Livestock Development and recognized by the EU is also required. This process is time-consuming and requires advance planning.<\/p>\n
Before you confirm your order with the buyer in France, please double-check these items. Missing any one item could cause delays at customs or prevent the importer from receiving the goods on schedule.<\/p>\n
Some of these documents can take several weeks to obtain, especially Health Certificates and Lab Test Reports. Therefore, if you start requesting these documents after receiving an order, it may result in a delay in delivery.<\/p>\n
Many people calculate the selling price by considering only production costs and transportation expenses. However, when exporting food to France, there are other costs that must be taken into account; otherwise, the projected profit may disappear when the goods reach their destination.<\/p>\n
Costs that should be estimated in advance include: the cost of French-language labeling and new packaging design, which can range from tens of thousands to hundreds of thousands of baht depending on the number of SKUs; the cost of lab testing in Europe or Thailand that meets EU standards, which may be 5,000-30,000 baht per test; the cost of Halal certification per year from a European-recognized agency; and the importer margin in France, which is typically 20-351 TP3T of the product price.<\/p>\n
Furthermore, EU import duties on certain processed foods range from 5-20% depending on the HS Code. If you are eligible for GSP benefits, the duty may be reduced or even zero, but you must have the correct Form A or EUR.1 document. It is advisable to consult an experienced customs broker specializing in exporting to Europe before confirming prices with the buyer.<\/p>\n
For dried foods and canned or packaged foods, FCL or LCL sea freight through the ports of Le Havre or Marseille is the main route used. The shipping time from Thailand to France by sea is approximately 25-35 days, depending on the routing and shipping line.<\/p>\n
For chilled or frozen food, Reefer containers must be used, and the required temperature must be specified in all shipping documents. Furthermore, temperature monitoring is required throughout the cold chain, from the factory in Thailand to the importer's warehouse in France. If the cold chain is interrupted at any point, the goods may be rejected at the destination.<\/p>\n
If you are shipping LCL (Less Than Container Load), be mindful of odor contamination from other items in the container, especially if your product is food with a strong smell. Conversely, if other items in the container have odors that might seep into your packaging, choose packaging that provides sufficient odor protection.<\/p>\n
If you are contacting an importer or distributor in France, be prepared to answer these questions before they ask. If you can't answer them or answer too late, there's a high chance they will choose a different manufacturer.<\/p>\n
These questions aren't just formality; they're what the importer uses to assess your readiness. Answering them completely and providing supporting documentation will make the negotiations much smoother.<\/p>\n
Many Thai SMEs underestimate the preparation time, thinking that once they have the products and halal certification, they can ship immediately. However, in reality, if you haven't exported to Europe before, you should plan at least 3-6 months in advance of your first shipment.<\/p>\n
Months 1-2 should be spent checking whether existing Halal certificates are valid in France, and determining the timeframe for obtaining new or additional certificates. Months 2-3 should be used to design French-language labels and submit them for review by EU food law experts. Months 3-4 should involve sending samples to a lab for EU standard testing and beginning contact with importers. Months 4-6 should be used to negotiate terms with importers and prepare for the first shipment.<\/p>\n
If you rush or skip any step, the risk of your goods being rejected at customs or not accepted by the importer increases.<\/p>\n
The halal market in Europe is at a crucial stage, as, in addition to France, Germany, the Netherlands, and Italy are also markets where major halal producers are expanding. This means that competition will intensify in the next two to three years.<\/p>\n
For Thai SMEs considering this market, key factors to watch include changes to EU food labeling regulations, which may include adjustments to allergen and nutritional information, as well as the EU's Farm to Fork policy, which could impact the production standards of imported food in the future.<\/p>\n
Furthermore, it remains to be seen whether the EU is considering issuing EU-level regulations on halal certification. If a common standard is established, manufacturers who are prepared in advance will have an advantage.<\/p>\n