Innovation of Food Products in Halal Supply Chain Worldwide

1st Edition - April 1, 2023
Imprint: Academic Press
Editors: Aishah Bujang, Siti Aimi Sarah Zainal Abidin, Nina Naquiah Ahmad Nizar
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 6 6 2 - 2
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 5 2 3 - 9

Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market an… Read more

Innovation of Food Products in Halal Supply Chain Worldwide

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Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives, such as lard substituted with modified vegetable fats, pig with halal goat/beef/camel/fish gelatin/collagen, alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication, halal tracking/traceability in halal transport and logistics, a vast area at the end of a supply chain.

All chapters are written by acknowledged experts in their field, thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population.

Cover Image
Title page
Table of Contents
Copyright
List of contributors
Preface
Section 1: Introduction
Chapter 1. Overview on halal issues
Abstract
1.1 Halal issues: an introduction
1.2 Production-related issues
1.3 Authentication and certification issues
1.4 Antihalal groups and economic Islamophobia
1.5 Halal training and capacity building
1.6 Conclusion
References
Chapter 2. Halal food product innovation according to Shariah law
Abstract
2.1 Introduction
2.2 Product innovation in Islam
2.3 Principles of the Halalan Toyyiban
2.4 Haram: forbidden food and drinks
2.5 Mashbooh, mushtabahat: questionable or doubtful
2.6 Slaughtering of animals according to Islamic rights
2.7 The basic principles of halal, by al-Qaradawi, in the book al-Halal wa al-Haram fi al-Islam
2.8 Halal standards as an effort toward Halalan Toyyiban
2.9 Harmonization of halal standards
2.10 Conclusion: halal product innovation
Acknowledgment
References
Section 2: Product and Processing Innovations
Chapter 3. Modification of plant fats and oils as lard alternatives
Abstract
3.1 Introduction
3.2 Triacylglycerol composition of lard-alternative lipids
3.3 DSC thermal profiles of lard-alternative lipids
3.4 Solidification profiles of lard-alternative lipids
3.5 Lard-alternative formulations by fat blending
3.6 Future prospects and challenges
References
Chapter 4. Umami sources in flavorings and seasonings: halal approach
Abstract
4.1 Introduction
4.2 Umami sources
4.3 Halal process and execution in umami production
4.4 Innovative trends in halal food industry
4.5 Conclusion
References
Chapter 5. Engineered meat and its acceptability
Abstract
5.1 What is engineered/cultivated meat?
5.2 Conclusion and recommendations
References
Chapter 6. Product innovation: palm oil fat in plant-based meat
Abstract
6.1 Introduction
6.2 Market size of plant-based meat products
6.3 Driving factors of plant-based meat products
6.4 History of plant-based meat
6.5 Ingredients in plant-based meat
6.6 Palm fats in plant-based meat
6.7 Conclusion
References
Further reading
Chapter 7. Palm oil–based emulsifier: halal and sustainable
Abstract
7.1 Introduction
7.2 Overview of emulsifiers and emulsion
7.3 Emulsifiers in food applications
7.4 Emulsifiers in nonfood applications
7.5 Palm oil and its derivatives as halal emulsifier
7.6 Palm-based emulsifier in meeting global trend
7.7 Halal authentication for emulsifiers
7.8 Conclusion
References
Chapter 8. Enzyme, the cheese case
Abstract
8.1 Introduction
8.2 Cheese
8.3 Case study: Optimization of milk-clotting activity and rheological monitoring in soft cheese production using plant enzyme
8.4 Demand for halal cheese
8.5 Conclusion
References
Chapter 9. Gelatin Substitute
Abstract
9.1 Gelatin
9.2 Sources of Gelatin
9.3 Chemistry and Structure of Gelatin
9.4 Types of Gelatin Substitutes
9.5 Functional Properties: Gelling and Surface Behavior
9.6 The Factors that Drive the Rise of Plant-based Gelatin Replacers
9.7 Regulatory Aspects and Future Outlook: An Overview
9.8 Conclusion
References
Further reading
Chapter 10. Alternative biomanufacturing of bioactive peptides derived from halal food sources
Abstract
10.1 Introduction
10.2 Bioactive peptides as functional food ingredients
10.3 Halal food sources and bioactive peptides production
10.4 In-silico assessments of potential bioactive peptides
10.5 Current process of bioactive peptides production and its limitation
10.6 Alternative processes
10.7 Future trends in halal bioactive peptides industry
References
Chapter 11. Honey diastase: a natural halal enzyme and its potential application in food
Abstract
11.1 Introduction
11.2 Chemical composition
11.3 Quality parameters and wholesomeness issues
11.4 Use of honey in foods
11.5 Food innovation using honey diastase
11.6 Conclusion, challenges, and future opportunities
Acknowledgments
References
Chapter 12. Insects and worms as an alternative protein source in the halal food industry
Abstract
12.1 Introduction
12.2 Insects and worms as sources of food
12.3 Processing methods of edible insects for Muslim consumption
12.4 Nutritional content of insects and worms
12.5 Microbiological risk associated with insects and worms
12.6 Consumer acceptance of edible insects and worms
12.7 Summary and conclusion
References
Chapter 13. Food processing aids: lubricants for halal manufacturing facilities
Abstract
13.1 Introduction
13.2 Why lubricants are important?
13.3 Viscosity measurement of food-grade lubricants
13.4 Category and classification of food-grade lubricants
13.5 Vegetable oil lubricants
13.6 Animal-derived lubricants
13.7 Comparison between vegetable- and animal-based lubricants
13.8 Conclusion
References
Chapter 14. Halal packaging: halal control point in manufacturing of packaging materials and halal labeling
Abstract
14.1 Introduction
14.2 Halal control point for paper manufacturing
14.3 Halal control point for glass manufacturing
14.4 Halal control point for metal manufacturing
14.5 Halal issues of plastic packaging material
14.6 Halal labeling
14.7 Conclusion
References
Section 3: Innovation in Halal Supply Chain
Chapter 15. The dynamics of palm oil supply chain
Abstract
15.1 Introduction
15.2 Palm oil supply chain
15.3 Roundtable on Sustainable Palm oil certification
15.4 Halal palm oil supply chain
15.5 Palm oil adulteration
15.6 Conclusion
References
Chapter 16. Halal biotechnology product: halal supply chain compliance and integrity risk
Abstract
16.1 Introduction
16.2 Biotechnology product and halal compliance
16.3 Halal supply chain
16.4 Halal supply chain compliance of the biotechnology products
16.5 Biotechnology product and halal supply chain integrity risk
16.6 Conclusion
Acknowledgment
References
Further reading
Chapter 17. The development of halalan toyyiban warehouse performance measurement system model and its usability
Abstract
17.1 Introduction
17.2 Development of halalan toyyiban warehouse performance measurement system model
17.3 Model verification result: evaluation rest of prototype (pilot model)
17.4 Conclusion and discussion
Acknowledgment
References
Further reading
Chapter 18. Sertu and Halal critical point for managing risks in halal transportation
Abstract
18.1 Introduction
18.2 Halal control point and sertu in halal supply chain operation
18.3 Sertu in halal supply chain operation
18.4 Requirement and guidelines for the implementation of halal critical control point and sertu in halal supply chain
18.5 Research methodology
18.6 Research findings
18.7 Conclusion
References
Further reading
Section 4: Innovation in Halal Food Monitoring
Chapter 19. Sample preparation strategies for the analysis of contaminants in foods
Abstract
19.1 Introduction
19.2 Sample preparation techniques
19.3 Conclusion and future perspectives
Abbreviations
References
Chapter 20. Halal detection technologies: analytical method approaches, validation and verification, and multivariate data analysis for halal authentication
Abstract
20.1 Introduction
20.2 Approaches of halal detection technologies
20.3 Method verification and validation
20.4 Multivariate data analysis
20.5 Challenges
20.6 Conclusion
Acknowledgment
Conflict of interest statement
References
Section 5: Sustainability in Halal Supply Chain
Chapter 21. Healthy aquatic ecosystem, towards sustainable food supply
Abstract
21.1 Introduction
21.2 Ecological-network functions in stability of aquatic food web
21.3 Plankton as primary producer; diversity and abundance of plankton distribution
21.4 A source of plankton to support secondary production
21.5 Disturbance to aquatic community
21.6 Adaptation in aquatic ecosystem recovery through aquaculture activities
21.7 Aquafeed: halal status and its contribution to aquaculture industry
21.8 Conclusion
Acknowledgment
References
Chapter 22. Treated waste-based planting media for sustainable agricultural activities to enhance halal food production
Abstract
22.1 Istihalah (agent of change) involved in treated sewage sludge for agricultural activities
22.2 Istihalah concept and use of animal waste as plant fertilizer
22.3 Concept for using human waste (treated sewage sludge) as plant fertilizer
22.4 The chemical composition of treated residual sludge
22.5 Use of treated sewage sludge in food production
22.6 Experiment results of laboratory analysis on coliform bacteria in treated residual sludge
22.7 Determining the legality of using human waste (treated residual sludge) based on al-Istihalah al-tammah method
22.8 Total transformation of the unclean substance
22.9 Positive effects on management of treated residual sludge on food production and ecosystem
22.10 Conclusion
References
Further reading
Chapter 23. Brine waste management in desalination industry: a prospective wealth from waste
Abstract
23.1 Introduction
23.2 Brine today
23.3 Conclusion
References
Index

Aishah Bujang

Dr. Aishah Bujang spent eight years in the industry particularly in the production prior to joining the academia. Her research mainly focused on functional foods, food processing and preservation, food packaging and shelf life, as well as natural pigments and antioxidant. In 2020, she was appointed as the Head of Halal Supply Chain at Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM). She is a member of Malaysia Institute of Food Technologist, Professional Technologist in Malaysia Board of Technologist, and a Senior Member in Asia-Pacific Chemical, Biological & Environment Engineering Society. She has published more than 30 reputable publications, paper reviewer for prestigious journals, active in consultancies and secured many grants for her food research projects.

Affiliations and expertise

Head of Halal Supply Chain, Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Malaysia Associate Professor, Department of Food Science and Technology, Faculty of Applied Science, Universiti Teknologi MARA (UiTM), Malaysia

Siti Aimi Sarah Zainal Abidin

Dr. Siti Aimi Sarah Zainal Abidin is a senior lecturer at the Department of Food Science and Technology at the Faculty of Applied Science, Universiti Teknologi MARA (UiTM), and a professional member of Malaysia Institute of Food Technology (MIFT). She was appointed as the Head of Laboratory Services (Halal) at Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM) in 2019. She specializes in proteomics, meat authentication and halal products science. Although her career has just started, she has published more than 10 academic papers in reputable journals, involved in various research projects, secured several research grants and active as an invited speaker in her area. She also works closely with the Malaysian government in development of guidelines and standards for food products.

Affiliations and expertise

Senior Lecturer, Department of Food Science and Technology, Faculty of Applied Science University Technology of MARA, Malaysia Head of Laboratory Services (Halal), Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Malaysia

Nina Naquiah Ahmad Nizar

Dr. Nina Naquiah Ahmad Nizar specializes in food adulteration detection, with a particular focus in halal foods. Successfully developed halal detection methods by DNA, analytical and multivariate approaches. Published more than 10 academic papers in reputable journals including ISI, Scopus and IEEE. Book editor for halal and religious food. Research interests include halal food science, certification and standards, food safety and food analysis

Affiliations and expertise

Postdoctoral Researcher, Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Malaysia

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Innovation of Food Products in Halal Supply Chain Worldwide

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Aishah Bujang

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Nina Naquiah Ahmad Nizar

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