Halal Food Production

Halal Food Production

Halal Food Production

Halal Food Production


This book summarizes the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers , and other food industry professionals. It describes Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. The book also details how to properly select, process and deliver foods. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification. In light of the increasing worldwide demand for Halal food this volume is both an expert resource and a beneficial tool for developing new and promising revenue streams.


The word halal has become quite common in the Western food industry in the past 2 decades, primarily due to the export of food products to the Middle East and Southeast Asia. The meaning of this Arabic word, “permitted” or “lawful, ” is very clear. Nevertheless, its practical interpretation varies a great deal among food-importing countries, as does its understanding by companies that produce food. Students of food science and technology generally are not taught about dietary requirements of different religions and ethnic groups and are only exposed to concepts such as kosher, halal, and vegetarian in industry, whereas product development, quality assurance, procurement, and other key personnel are forced to learn about these concepts to meet their customers' requirements.

The books currently in the market for people interested in the subject of halal have been published to help Muslim consumers decide what to eat and what to avoid among the foods already present in the marketplace. There is no book written for the food industry itself that provides the information industry needs to produce food products that meet the needs of both domestic and international consumers.

Both authors, Mian N. Riaz (working at a university) and Muhammad M. Chaudry (working in the food industry), have recognized this gap in the vital information about halal available to the food professionals. Both authors are food scientists, with collectively more than 30 years of practical experience in this area. This book is the result of their practical experience and knowledge in halal food requirements and halal certification.

This book is written to summarize some of the fundamentals to be considered in halal food production. It is an excellent starting point for the food scientist and technologist and other professionals who are in the halal food business. There is a wealth of information about halal food laws and regulations, general guidelines for halal food production, domestic and international halal food markets, and trade and import requirements

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