Halal Food Production / Edition 1

by Mian N. Riaz, Muhammad M. Chaudry

Overview

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.

Product Details

ISBN-13:	9781587160295
Publisher:	Taylor & Francis
Publication date:	10/28/2003
Edition description:	New Edition
Pages:	398
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Mian N. Riaz, Muhammad M. Chaudry

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.

Editorial 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

From the Publisher