Food Processing and Halal Ingredients Pr. Dr. Faqir Muhammad Anjum Director General National Institute of Food Science &

1. 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

2. KEY ELEMENTS OF PRESENTATION • Food Processing • Sources of Food Ingredients • Halal Ingredients • Haram Ingredients • E-Codes • Questionable/Mashbooh Ingredients • Halal Food Production

3. Food Processing

4. 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

5. 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

6. 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.)

7. Food Ingredients Sources

8. FOOD INGREDIENT SOURCES • Animals (Milk, Eggs, Meat, Seafood) • Plants (Fruits, Vegetables, Spices, Seafood) • Synthetic (Flavours, Colours, Additives) • Fermented (Bacteria, Enzymes)

9. GROUPS OF FOOD INGREDIENTS

10. GROUPS OF FOOD INGREDIENTS

11. Halal Ingredients

12. 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

13. 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

14. 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

15. Haram Ingredients

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

17. 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

18. Questionable/Mashbooh Ingredients

19. 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

20. 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

21. 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?

22. E-Codes

23. 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

24. E-CODES GROUP-1

25. E-CODES GROUP-2

26. EXAMPLES OF MASHBOOH/HARAM

27. Requirements for Halal Food Processing

28. 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

29. 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

30. 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%

31. HALAL MONOGRAM • Doubt clarification • Time saving (reading the labels) • Peace of mind and satisfaction

32. QUESTIONS THANKS FOR YOUR ATTENTION