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| Introduction | |
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| References | |
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| Halal Food Laws and Regulations | |
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| Principles Regarding Permissibility of Foods | |
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| Halal and Haram | |
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| Basis for the Prohibitions | |
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| How Does One Translate Major Prohibitions into Practice in Today's Industrial Environment? | |
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| References | |
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| General Guidelines for Halal Food Production | |
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| Meat and Poultry | |
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| Fish and Seafood | |
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| Milk and Eggs | |
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| Plant and Vegetable Materials | |
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| Food Ingredients | |
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| Sanitation | |
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| Specific Halal Guidelines | |
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| State Halal Laws | |
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| References | |
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| International and Domestic Trade in Halal Products | |
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| Halal Markets and Demographics | |
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| U.S. Halal Market | |
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| Global Halal Market | |
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| References | |
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| Import Requirements for Different Countries | |
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| Introduction | |
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| Malaysia | |
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| Singapore | |
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| Indonesia | |
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| Middle East Countries | |
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| South Asia | |
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| Other Countries | |
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| Review of the Halal Food Industry | |
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| Reference | |
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| Halal Production Requirements for Meat and Poultry | |
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| Methods of Slaughtering for Meat and Poultry | |
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| Halal Control Points for Slaughterhouses | |
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| Halal Requirements for Boning Rooms | |
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| Halal Requirements for Cold Stores | |
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| Further Processed Meat Items | |
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| Industrial Halal Slaughter (Dhabh) Procedure | |
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| Industrial Halal Procedure for Mechanical Slaughter of Poultry | |
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| References | |
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| Halal Production Requirements for Dairy Products | |
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| Milk in the Quran | |
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| Milk: Whole, Low-Fat, Skim, and Flavored | |
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| Cream, Half and Half, and Butter | |
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| Dry Milk Powder and Nonfat Dry Milk Powder | |
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| Cheeses | |
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| Whey, Whey Protein Concentrate, Whey Protein Isolate, and Lactose | |
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| Cultured Milk, Sour Cream, and Yogurt | |
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| Ice Creams and Frozen Desserts | |
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| Flavors and Enzyme-Modified Products | |
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| Halal Control Points in Cheese Making | |
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| References | |
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| Halal Production Requirements for Fish and Seafood | |
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| Requirements for Slaughtering or Killing Fish and Seafood | |
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| General Guidelines for Processing Fish and Seafood | |
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| Further Processed Products | |
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| Food Ingredients and Flavors | |
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| Imitation Seafood Products | |
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| References | |
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| Halal Production Requirements for Cereal and Confectionary | |
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| Product Types | |
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| Halal Control Points (HCPs) in Breadmaking | |
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| References | |
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| Halal Production Requirements for Nutritional Food Supplements | |
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| Ingredients to Watch | |
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| Types of Products | |
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| References | |
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| Gelatin in Halal Food Production | |
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| Status of Gelatin in Islam | |
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| Sources of Gelatin | |
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| Production of Halal Gelatin | |
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| Vegetable Substitutes for Gelatin | |
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| Uses of Halal Gelatin | |
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| Control Points in Halal Gelatin Production | |
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| References | |
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| Enzymes in Halal Food Production | |
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| Uses of Enzymes in Food | |
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| Classification of Enzymes | |
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| Bioengineered Enzymes | |
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| Halal Control Points in Enzyme Production | |
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| Halal Control Points for a Conventional Process for Extracting Enzymes from Animal Organs | |
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| Halal Control Points for Enzyme Production in a Conventional Fermentation Process | |
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| To Label or Not to Label Enzymes | |
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| References | |
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| Alcohol in Halal Food Production | |
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| Major Categories of Alcoholic Beverages | |
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| Why Alcohol Is Prohibited for Muslims | |
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| References | |
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| Food Ingredients in Halal Food Production | |
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| Bacon Bits | |
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| Amino Acids | |
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| Civet Oil | |
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| Liquor | |
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| Liquor and Wine Extracts | |
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| Fusel Oil Derivatives | |
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| Encapsulation Materials | |
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| Production of Vinegar from Alcohol | |
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| Minor Ingredients | |
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| Manufacturing of Food Products | |
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| Spices and Seasoning Blends | |
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| Condiments, Dressings, and Sauces | |
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| Batters, Breadings, and Breadcrumbs | |
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| Flavorings | |
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| Cheese Flavors | |
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| Meat Flavors | |
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| Smoke Flavors and Grill Flavors | |
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| Colorants | |
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| Curing Agents | |
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| Coatings | |
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| Dairy Ingredients | |
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| References | |
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| Labeling, Packaging, and Coatings for Halal Food | |
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| Labeling Products for the Muslim Market | |
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| Labels and Printing on Food | |
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| Packaging the Food in a Halal Environment | |
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| Packaging Materials and Containers | |
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| Edible Coating and Edible Films | |
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| References | |
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| Biotechnology and GMO Ingredients in Halal Food | |
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| References | |
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| Animal Feed and Halal Food | |
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| References | |
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| Comparison of Kosher, Halal, and Vegetarian | |
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| Meat of Animals Killed by the Ahlul Kitab | |
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| Kosher Laws | |
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| Halal Laws | |
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| Kosher Dietary Laws | |
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| Halal Dietary Laws | |
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| Kosher and Halal | |
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| Vegetarianism | |
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| Comparison of Kosher, Halal, and Vegetarian | |
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| References | |
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| How to Get Halal Certified | |
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| What Is a Halal Certificate? | |
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| Types of Halal Certificates | |
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| Duration of the Certificate | |
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| Who Is Authorized to Issue Halal Certificates? | |
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| Which Products Can Be Certified? | |
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| Halal Certification Process | |
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| Steps Involved in Halal Certification | |
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| Use of Halal Markings | |
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| References | |
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| Codex Alimentarius | |
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| [Halal Industrial Production Standards] | |
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| Malaysian General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal Food | |
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| Singapore's Halal Regulations and Import Requirements | |
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| New Jersey Halal Food Laws | |
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| Illinois Halal Food Laws | |
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| Minnesota Halal Food Laws | |
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| California Halal Food Laws | |
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| Michigan Halal Food Laws | |
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| Export Requirements for Various Countries | |
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| Recommended Ritual Slaughter Guidelines | |
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| Key Terminology from Other Languages | |
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| E-Numbered Ingredients | |
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| Halal Status for Ingredients | |
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| Index | |