This book summarizes the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers , and other food industry professionals.
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.
About the Author
Mian N. Riaz is the Director of the Food Protein R&D Center and Head of the Extrusion Technology Program at Texas A&M University, USA.
Table of Contents
1 – Introduction
2 – Halal Food Laws and Regulations
3 – General Guidelines for Halal Food Production
4 – International and Domestic Trade in Halal Products
5 – Import Requirements for Different Countries
6 – Halal Production Requirements for Meat and Poultry
7 – Halal Production Requirements for Dairy Products
8 – Halal Production Requirements for Fish and Seafood
9 – Halal Production Requirements for Cereal and Confectionary
10 – Halal Production Requirements for Nutritional Food Supplements
11 – Gelatin in Halal Food Production
12 – Enzymes in Halal Food Production
13 – Alcohol in Halal Food Production
14 – Food Ingredients in Halal Food Production
15 – Labeling, Packaging, and Coatings for Halal Food
16 – Biotechnology and Gmo Ingredients in Halal Food
17 – Animal Feed and Halal Food
18 – Comparison of Kosher, Halal, and Vegetarian
19 – How to Get Halal Certified
Title: Halal Food Production
Author: Mian N. Riaz, Muhammad M. Chaudry
Publisher: CRC PRESS
Pub. Date: 2003/10/28