Table of Contents

Introduction. Halal Food Laws and Regulations. General Guidelines for Halal Food Production. International and Domestic Trade in Halal Products. Import Requirements for Different Countries. Halal Production Requirements for Meat and Poultry. Halal Production Requirements for Dairy Products. Halal Production Requirements for Fish and Seafood. Halal Production Requirements for Cereal and Confectionary. Halal Production Requirements for Nutritional Food Supplements. Gelatin in Halal Food Production. Enzymes in Halal Food Production. Alcohol in Halal Food Production. Food Ingredients in Halal Food Production. Labeling, Packaging and Coatings for Halal Food. Biotechnology and GMO Ingredients in Halal Food. Animal Feed and Halal Food. Comparison Between Kosher, Halal and Vegetarian. How to Get Halal Certified. Appendices.

Reviews

"The authors present the first comprehensive reference detailing Halal food production and certification requirements … a rare mix in one volume, practicality down to the expert's minutia combined with a fascinating and enlightening explanation of the spiritual basis for Halal, the Arabic word for 'permitted' or 'lawful.' … I wish to publicly thank the authors for a professionally informative and personally enjoyable read."
- Journal of Aquatic Food Product Technology, Vol. 14(1), 2005


"This comprehensive summary serves as a valuable reference for food scientists, food manufacturers and other food industry professionals. For those targeting the halal food market for the first time, this book is particularly useful, providing a better understanding of how to properly select, process, and deliver foods."
- Food Trade Review, Vol. 74, January 2004