Halal Food Production  book cover
1st Edition

Halal Food Production

ISBN 9781587160295
Published October 28, 2003 by CRC Press
400 Pages 22 B/W Illustrations

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USD $280.00

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Book 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.

Table of Contents

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

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

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"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