398 Pages 22 B/W Illustrations
    by CRC Press

    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.

    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

    Biography

    Mian N. Riaz, Muhammad M. Chaudry

    "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