Let’s hope that if the ingredients industry is getting Halal certification for its ingredients that this will push the manufacturers to use these ingredients to start their own Halal lines! We hope that this is indicative of a new move in the US to get on board with Halal products for the millions of consumers in the US searching for them.
The Australians have figured out that getting Halal Certification for products that they produce is very beneficial to their sales. Of course we have the Halal Aussie beef and lamb but there are many many other products coming out of Australia that have nothing to do with the Halal meat sector that have added Halal certification to their label. Changing over to natural colouring is brilliant for all those parents with hyper active children. Good business sense that was also driven by the consumer!
Now we are getting down to the nitty gritty of Halal food production. Beyond the disagreements on stunning and mechanical slaughter what people are wanting to know is, what about the hidden ingredients that make the ‘halalness’ of the everyday products we use dubious. Hopefully at this show people were able to speak with companies to get comprehensive answers on their questions in this regard.
It is not often we would put in an advertisement for a product in the news but with all the controversy about cysteine in food at the moment we thought it worthwhile to include the following information.
The
Middle East’s first trade exhibition dedicated to raw materials and
ingredients has generated a strong response from the region’s
fast-evolving manufacturing and processing industry, with particular
interest from groups specialising in Halal food.
Ingredients Middle East, organised by Dubai World Trade Centre
(DWTC), will take place from 15-17 June 2008 at the Dubai International
Convention and Exhibition Centre (DICEC) and has already attracted some
of the world’s leading ingredient producers.
Demand
in the US for fat replacers is set to increase as health trends continue, with
particular growth experienced in the meat and dairy sector, according
to a new report. Cargill have reported the development of a Halal fat replacer made from restructured vegetable fat, and there is a clear opportunity for other Halal ingredient manufacturers to take advantage of this growing trend.
The question of Halal and Kosher gelatin is being promoted by Joe Regenstein at Cornell University.
Regenstein, head of the Cornell Kosher and Halal Food Initiative, said 99 percent of the 272,500 tons of gelatin produced in 2003 came from pork or non-religiously slaughtered beef. Clearly, with 2 billion Halal consumers, there is a potential market for fish-based gelatin products.
“When we talk about globalization, the fact that we don’t talk about
halal foods in most cases is a major oversight,” Regenstein said.
The
growing kosher market is prompting manufacturers in countries without
much local demand to gain certification so they can export to the
high-potential US, and some are exporting continuous kosher production
to keep down costs. This is undoubtedly a trend that the Halal sector will follow, as confirmed by leading Halal food manufacturers comments that their main demand now is for Halal certified ingredients and additives. Ingredient makers take note!
The EU’s decision to review all food additives is likely to have a long-term and deep impact on the food industry. It is all still in its early stages, but initial results indicate that many additives currently in use are a cause for concern, and the old E number system may soon be a thing of the past. Smart Halal food manufacturers and ingredient producers please take note!
Islamic Finance news – IFN Today, Thursday, 17th May 2012
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