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

National Institute of Food Science & Technology 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

National Institute of Food Science & Technology Food Processing National Institute of Food Science & Technology

National Institute of Food Science & Technology 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

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 Food Processing Development of traditional and innovative food products Improve and control the functionality of food constituents 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

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.)

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

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

Groups of Food Ingredients-1 Preservatives Sweeteners Color additives Flavors, Spices Flavor enhancers Fat replacers Nutrients Emulsifiers Stabilizers, Thickeners, Binders, Texturizers

Groups of Food Ingredients-2 Leavening agents Anti-caking agents Humectants Yeast nutrients Dough strengtheners, Conditioners Firming agents Enzyme preparations Gases

National Institute of Food Science & Technology Halal Ingredients National Institute of Food Science & Technology

National Institute of Food Science & Technology Halal Ingredients-1 Only ALLAH, 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

National Institute of Food Science & Technology 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

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

National Institute of Food Science & Technology Haram Ingredients National Institute of Food Science & Technology

National Institute of Food Science & Technology 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

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

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

National Institute of Food Science & Technology 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

National Institute of Food Science & Technology 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

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

National Institute of Food Science & Technology 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

National Institute of Food Science & Technology E-Codes Groups E-Codes number Groups of Food Ingredients E-100 Coloring agents E-200 Preservatives E-300 Anti-oxidants E-400 Thickeners, Stabilizers, Gelling agents, Emulsifiers E-500 Agents for physical characteristics E-600 Flavor enhancers National Institute of Food Science & Technology

National Institute of Food Science & Technology E-Codes Groups E-Codes number Groups of Food Ingredients E-900 Glazing agents, Improving agents E-1100 Stabilizers, Preservatives E-1200 Stabilizers E-1400 Thickening agents E-1500 Humectants National Institute of Food Science & Technology

Some Examples of Mashbooh and Haram E-Codes E-No Food Ingredients Mashbooh/Haram E-106 Riboflavin 5-Sodium phosphate Mashbooh E-120 Cochineal, Carmines (Animal) Haram E-140 Chlorophylls, Chlorophyllins E-161b Lutein E-252 Potassium nitrate, Saltpetre E-304 Fatty acid esters of Ascorbic acid E-322 Lecithin from animal fat E-431 Polyoxyethylene National Institute of Food Science & Technology

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

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

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

National Institute of Food Science & Technology Halal Market Halal, ethnic & specialty stores Supermarket chains Food Services Universities Schools Offices Prison systems Airlines Armed Forces Where do Muslims go to buy their food? here are some of the places where Halal foods are available or where they need to be made available. Halal, ethnic or specialty stores are a major vendor of Halal foods. Supermarket chains are the easiest place to reach and are becoming a supplier of Halal foods. Many have internal bakeries which are starting to think Halal. Also, convenience foods, such as frozen dinners or shelf stable entres, are an opportunity area for Halal suppliers. Food service is a major area, reaching students in schools and universities, the airlines, the prison system where more and more inmates are embracing Islam and the military. And of course, we saw the size of the global Muslim population. Export is a major market for Halal producers here. National Institute of Food Science & Technology

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

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