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Halal Food Production

2003 Edition, October 28, 2003

Complete Document

Detail Summary

Active, Most Current

Additional Comments:
ISBN: 978-1-58716-029-5
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Product Details:

  • Revision: 2003 Edition, October 28, 2003
  • Published Date: October 28, 2003
  • Status: Active, Most Current
  • Document Language: English
  • Published By: CRC Press (CRC)
  • Page Count: 399
  • ANSI Approved: No
  • DoD Adopted: No

Description / Abstract:


The word halal has become quite common in the Western food industry in the past 2 decades, primarily due to the export of food products to the Middle East and Southeast Asia. The meaning of this Arabic word, "permitted" or "lawful," is very clear. Nevertheless, its practical interpretation varies a great deal among food-importing countries, as does its understanding by companies that produce food. Students of food science and technology generally are not taught about dietary requirements of different religions and ethnic groups and are only exposed to concepts such as kosher, halal, and vegetarian in industry, whereas product development, quality assurance, procurement, and other key personnel are forced to learn about these concepts to meet their customers' requirements.

The books currently in the market for people interested in the subject of halal have been published to help Muslim consumers decide what to eat and what to avoid among the foods already present in the marketplace. There is no book written for the food industry itself that provides the information industry needs to produce food products that meet the needs of both domestic and international consumers.

Both authors, Mian N. Riaz (working at a university) and Muhammad M. Chaudry (working in the food industry), have recognized this gap in the vital information about halal available to the food professionals. Both authors are food scientists, with collectively more than 30 years of practical experience in this area. This book is the result of their practical experience and knowledge in halal food requirements and halal certification.

This book is written to summarize some of the fundamentals to be considered in halal food production. It is an excellent starting point for the food scientist and technologist and other professionals who are in the halal food business. There is a wealth of information about halal food laws and regulations, general guidelines for halal food production, domestic and international halal food markets, and trade and import requirements for different countries. The book also covers specific halal production requirements for meat, poultry, dairy products, fish, seafood, cereal, confectionary, and food supplements. The role of gelatin, enzymes, alcohol, and other questionable ingredients for halal food production is addressed in some detail. Guidelines with examples of labeling, packaging, and coatings for halal food are also presented. The new topic of biotechnology and genetically modified organisms (GMOs) in halal food production is discussed. A brief discussion of the growing concern about animal feed is also provided. A complete chapter is dedicated to the differences among halal, kosher, and vegetarian food production. For food companies that would like their products to be certified halal, a procedure is included for obtaining halal certification. This book also contains 14 appendices, which cover halal food-related information that can be used as guidelines by halal food processors.

The authors believe that this book can serve as a source of information to all who are involved or would like to be involved in any aspect of the halal food business. For persons who are new to this area, this book will serve as a guide for understanding and properly selecting food ingredients for processing halal foods. In view of the growing halal food markets worldwide in food service, branded packaged foods, and direct-marketed products as well as food ingredients, both academia and industry will benefit from this work.

They are deeply indebted to a number of individuals who provided information and inspiration, and guided us in the right direction to complete this book.