Halal Food Production: 1st Edition (Hardback) book cover

Halal Food Production

1st Edition

By Mian N. Riaz, Muhammad M. Chaudry

CRC Press

400 pages | 22 B/W Illus.

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pub: 2003-10-28
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Description

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.

Reviews

"The authors present the first comprehensive reference detailing Halal food production and certification requirements … a rare mix in one volume, practicality down to the expert's minutia combined with a fascinating and enlightening explanation of the spiritual basis for Halal, the Arabic word for 'permitted' or 'lawful.' … I wish to publicly thank the authors for a professionally informative and personally enjoyable read."

- Journal of Aquatic Food Product Technology, Vol. 14(1), 2005

"This comprehensive summary serves as a valuable reference for food scientists, food manufacturers and other food industry professionals. For those targeting the halal food market for the first time, this book is particularly useful, providing a better understanding of how to properly select, process, and deliver foods."

- Food Trade Review, Vol. 74, January 2004

Table of Contents

Introduction

Halal Food Laws and Regulations

General Guidelines for Halal Food Production

International and Domestic Trade in Halal Products

Import Requirements for Different Countries

Halal Production Requirements for Meat and Poultry

Halal Production Requirements for Dairy Products

Halal Production Requirements for Fish and Seafood

Halal Production Requirements for Cereal and Confectionary

Halal Production Requirements for Nutritional Food Supplements

Gelatin in Halal Food Production

Enzymes in Halal Food Production

Alcohol in Halal Food Production

Food Ingredients in Halal Food Production

Labeling, Packaging and Coatings for Halal Food

Biotechnology and GMO Ingredients in Halal Food

Animal Feed and Halal Food

Comparison Between Kosher, Halal and Vegetarian

How to Get Halal Certified

APPENDICES

Codex Alimentarius

Halal Industrial Production Standards

Malaysian General Guidelines

Singapore's Halal Regulations and Import Requirements

New Jersey Halal Law

Illinois Halal Food Law

Minnesota Halal Food Law

California Halal Food Law

Michigan Halal Food Law

Export Requirements for Various Countries

Ritual Slaughter Guidelines

Key Terminology from Other Languages

E-numbered Ingredients

Halal Status of Ingredients

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science