Solving Halal Industry Issues Through Research In Halal Sciences
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Solving Halal Industry Issues Through Research in Halal Sciences
This book serves as a platform for the global community of halal researchers to share their insights on approaches to solve halal industry issues through science. The global halal industry is estimated to be worth around USD2.3 trillion (excluding Islamic finance). Growing at an estimated annual rate of 20%, the industry is valued at about USD560 billion a year, making it one of the fastest-growing consumer segments in the world. The global halal market of 1.8 billion Muslims is no longer confined to food and food-related products. This book brings together research carried out through halal sciences to solve issues in halal industries, covering topics such as general issues in halal industries, the level of verification and authentication, finding alternative materials or ingredients that are halal in pharmaceutical and food industries, as well as legal issues that could arise. This book is useful to graduate students in universities, researchers, academics, and industry practitioners working in halal industries.
Halal Food Production
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
Handbook of Halal Food Production
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 market. 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 United States and abroad. Handbook of 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 guidelines for food production, domestic and international food markets, and Halal certification. Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production. 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. Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries.