ABSTRACT

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

chapter 1|4 pages

INTRODUCTION

chapter 2|12 pages

HALAL FOOD LAWS AND REGULATIONS

chapter 11|10 pages

GELATIN IN HALAL FOOD PRODUCTION

chapter 12|10 pages

ENZYMES IN HALAL FOOD PRODUCTION

chapter 13|6 pages

ALCOHOL IN HALAL FOOD PRODUCTION

chapter 14|8 pages

FOOD INGREDIENTS IN HALAL FOOD PRODUCTION

chapter 17|4 pages

ANIMAL FEED AND HALAL FOOD

chapter 18|22 pages

COMPARISON OF KOSHER, HALAL, AND VEGETERIAN

chapter 19|10 pages

HOW TO GET HALAL CERTIFIED