Halal Ingredients in Food Processing Pr. Dr. Faqir Muhammad Anjum National Institute of Food Science & Technology Un

1. Halal Ingredients in Food Processing Pr. Dr. Faqir Muhammad Anjum National Institute of Food Science & Technology University of Agriculture Faisalabad Email: dgnifsat@ymail.com

2. ROAD MAP • Food Processing • Food Ingredients Sources • Halal Ingredients • Haram Ingredients • Questionable/Mashbooh Ingredients • E-codes • Requirements for Halal Food Processing National Institute of Food Science & Technology

3. Food Processing National Institute of Food Science & Technology

4. Food Processing Set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food industry. National Institute of Food Science & Technology

5. Aims of Food Processing • Isolate specific compounds and exploit the biological potential of constituents • Have safe and sure food products • To improve safety and freshness of products • Development of traditional and innovative food products • Improve and control the functionality of food constituents Food Processing • To improve or maintain nutritional values • Increase the storage life of food products • Keep quality and typicity of food products National Institute of Food Science & Technology

6. Methods used for Food Conservation • Methods using coldness • Refrigeration • Freezing • Methods using heating • Pasteurisation • Sterilisation • UHT processing • Methods by dessiccation • Concentration (liquid food like milk) • Drying • Other methods • Filtration • High pressure • Ultra-sounds • Pulsed electrical fields Processing and conservation improved by an adapted packaging (sterile, impenetrable to water, etc.)

7. Food Ingredients Sources National Institute of Food Science & Technology

8. Food Ingredients Sources • Animals (Milk, Eggs, Meat, Seafood) • Plants (Fruits, Vegetables, Spices, Seafood) • Synthetic (Flavours, Colours, Additives) • Fermented (Organic acids, Cultures, Enzymes) National Institute of Food Science & Technology

9. Groups of Food Ingredients-1

10. Groups of Food Ingredients-2

11. Halal Ingredients National Institute of Food Science & Technology

12. Halal Ingredients-1 • OnlyALLAH, the Supreme Law Giver can ordain what is Halal and what is Haram • Halal food means food fit for human consumption and permitted by laws of Islam or permissible and lawful • The food or its ingredients do not contain any parts or products of animals that are non-Halal or products of animals which are not slaughtered according to Laws of Islam National Institute of Food Science & Technology

13. Halal Ingredients-2 • Halal ingredients must not be Najis • Halal ingredients must safe and not harmful • Halal ingredients are neither prepared, processed or manufactured using Najis equipments nor remained in contact with Najis items National Institute of Food Science & Technology

14. Sources of Halal Ingredients • Vegetable ingredients All Halal except intoxicating • Animal derived ingredients Animals must be of the Halal species Halal animals slaughtered by sane Muslim Ensure complete removal of blood from carcass Humane handling to be practiced • Synthetic ingredients: All Halal National Institute of Food Science & Technology

15. Haram Ingredients National Institute of Food Science & Technology

16. Haram Ingredients • Haram Foods means foods or drinks strictly prohibited by Quran and Sunnah • Haram foods include those containing: • Pork • Alcohol • Blood • Dead animals • Animals slaughtered without reciting the name of ALLAH National Institute of Food Science & Technology

17. Questionable/Mashbooh Ingredients National Institute of Food Science & Technology

18. Questionable/Mashbooh Ingredients Mashbooh is an Arabic term means suspected or doubtful ingredient about which we are not sure of the source • Gelatin: Pork, Beef, Fish • Glycerin/glycerol: Saponification of animal fats • Emulsifiers: Animals • Enzymes: Animal, Microbial, Biotechnological • Dairy Ingredients: whey, cheese • Alcoholic Drinks • Animal Protein/Fat • Flavorings and Compound Mixtures National Institute of Food Science & Technology

19. Other Examples • Taurine: Often used in energy drinks, mostly derived from pig gall • Pepsin, clarifiers and stabilizers: to make drinks look clear • Cloudifiers: to make juice look cloudy • Active carbon and flavors: for fruity aromas National Institute of Food Science & Technology

20. GMO’s Biotechnology • Chemicals acceptable • Enzymes acceptable • Transgenic Foods • Plant to plant gene transfer is ok • Animal to plant gene transfer? • Animal to animal gene transfer? • New Species? National Institute of Food Science & Technology

21. E-Codes National Institute of Food Science & Technology

22. E-Codes • E-codes are codes sometimes found on food labels in the European Union (Great Britain, France, Germany, Spain, Italy, Portugal etc.) • The codes indicates an ingredient which is some type of food additives • The “E” indicates that is a “European Union Approved” food additive • Other countries have different food labeling laws National Institute of Food Science & Technology

23. E-Codes Groups National Institute of Food Science & Technology

24. E-Codes Groups National Institute of Food Science & Technology

25. Some Examples of Mashbooh and Haram E-Codes National Institute of Food Science & Technology

26. Requirements for Halal Food Processing National Institute of Food Science & Technology

27. Requirements for Halal Food Processing • Ingredients must be from Halal source • Processing must be checked according to Islamic rules and regulations • Final compositions must be checked if there is involvement of any alcoholic product during processing • In final composition alcoholic ingredients must not exceed than the permissible limits • Packaging material should not contain any haram ingredient • Cross-contamination must be avoided • Equipments must be washed with permissible detergents National Institute of Food Science & Technology

28. Sanitation & Cross-Contamination • In Food Processing, all equipment must be clean per visual/laboratory inspection • Clean up after non Halal Ingredients production (if both are being processed with the same equipment) • All Halal products must be segregated during storage to avoid cross-contamination National Institute of Food Science & Technology

29. Halal Market • Halal, ethnic & specialty stores • Supermarket chains • Food Services • Universities • Schools • Offices • Prison systems • Airlines • Armed Forces National Institute of Food Science & Technology

30. Importance and Advantages of Halal Monogram on the Processed Product • Doubt clarification • Time saving (reading the labels) • Peace of mind and satisfaction National Institute of Food Science & Technology

31. QUESTIONS THANKS FOR YOUR ATTENTION www.halalrc.org National Institute of Food Science & Technology