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Food Processing and Halal Ingredients Pr. Dr. Faqir Muhammad Anjum Director General PowerPoint Presentation
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Food Processing and Halal Ingredients Pr. Dr. Faqir Muhammad Anjum Director General National Institute of Food Science & Technology University of Agriculture, Faisalabad Email: dgnifsat@ymail.com. KEY ELEMENTS OF PRESENTATION. Food Processing Sources of Food Ingredients

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slide1

Food Processing and Halal Ingredients

Pr. Dr. Faqir Muhammad Anjum

Director General

National Institute of Food Science & Technology

University of Agriculture, Faisalabad

Email: dgnifsat@ymail.com

slide2

KEY ELEMENTS OF PRESENTATION

  • Food Processing
  • Sources of Food Ingredients
  • Halal Ingredients
  • Haram Ingredients
  • E-Codes
  • Questionable/Mashbooh Ingredients
  • Halal Food Production
slide4

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

slide5

AIMS OF FOOD PROCESSING

  • Isolate specific compounds and exploit biological potential of constituents
  • Safe and sure food products
  • Improve safety and freshness of products
  • To iprove or maintain nutritional values
  • Improve and control the functionality of food constituents

Food Processing

  • Keep quality and typicity of food products
  • Increase the storage life of food products
  • Development of traditional and innovative food products
slide6

METHODS USED FOR PRESERVATION

  • Methods using coldness
    • Refrigeration
    • Freezing
  • Methods using heating
    • Pasteurisation
    • Sterilisation
    • UHT processing
  • Methods by dessiccation
    • Concentration (liquid food like milk)
    • Drying
  • Other methods
    • Methods of filtration (microfiltration)
    • High pressure
    • Ultra-sounds
    • Pulsed electrical fields

Conservation improved by an adapted packaging

(sterile, impenetrable to water, etc.)

slide8

FOOD INGREDIENT SOURCES

  • Animals (Milk, Eggs, Meat, Seafood)
  • Plants (Fruits, Vegetables, Spices, Seafood)
  • Synthetic (Flavours, Colours, Additives)
  • Fermented (Bacteria, Enzymes)
slide12

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
slide13

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
slide14

HALAL INGREDIENTS SOURCES

  • 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
slide16

HARAM INGREDIENTS

  • Haram means prohibited
  • Haram foods include those containing:
    • Pork
    • Alcohol
    • Blood
    • Dead animals
    • Animals slaughtered without reciting the name of ALLAH
slide17

EXAMPLES OF HARAM E-NUMBERS

  • E 120: Cochineal (red color from insects) according to Ulema from UK and South Africa
  • E 441: Gelatin
  • E 542: Edible Bone Phosphate
slide19

QUESTIONABLE 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
slide20

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
slide21

GMO’S BIOTECHNOLOGY

  • Chemicals are acceptable
  • Enzymes are acceptable
  • Transgenic Foods
      • Plant to plant gene transfer is ok
      • Animal to plant gene transfer?
      • Animal to animal gene transfer?
  • New Species?
slide23

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
slide28

HALAL FOOD PROCESSING

  • Ingredients must be from Halal source
  • Processing must be checked according to Islamic rules and regulations
  • Final compositions must be checked alcoholic product are involved during processing
  • In final composition alcoholic ingredients must not exceed than permissible limits
  • Packaging material should not contain any haram ingredient
  • Cross-contamination must be avoided
  • Equipments must be washed with permissible deterdents
slide29

SANITATION, CROSS-CONTAMINATION

  • In Food Processing, all equipment must be clean per visual 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
slide30

HALAL MARKET

  • Halal, ethnic & specialty stores
  • Supermarket chains
  • Food Services
    • Public and private schools
    • Universities
    • Prison systems
    • Airlines,
    • Military

2010 Present data 24%

2025 world population (PROJECTED) 30%

slide31

HALAL MONOGRAM

  • Doubt clarification
  • Time saving (reading the labels)
  • Peace of mind and satisfaction
slide32

QUESTIONS

THANKS FOR YOUR ATTENTION