Halal Food Production
Mian N. Riaz, Ph.D.
Head of the Extrusion Technology Program
Food Protein Research and Development Center
Texas A&M University
- Summarizes the guidelines for Halal food production, domestic and international markets, and trade and import requirements
- Details production rules for meat, poultry, dairy, fish, seafood, confectionaries, and supplements
- Addresses the role of gelatin, enzymes, alcohol, and other questionable ingredients
- Presents examples of proper labeling, packaging, and coatings
- Discusses biotechnology and GMO in food production
- Compares and contrasts Halal, Kosher, and Vegetarian requirements
- Outlines procedure for obtaining Halal certification
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad.
Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.
For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource, it is a beneficial tool for developing new and promising revenue streams.