Innovation of Food Products in Halal Supply Chain Worldwide

Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives, such as lard substituted with modified vegetable fats, pig with halal goat/beef/camel/fish gelatin/collagen, alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication, halal tracking/traceability in halal transport and logistics, a vast area at the end of a supply chain. All chapters are written by acknowledged experts in their field, thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world's population. Helps readers understand the advancement of available halal substitutes and replacers Offers tools to enhances product sustainability and food security through innovation Fosters innovation in food science with alternative halal ingredients INDICE: 1. Overview on halal issues 2. Modification of Fats and Oils as Halal Alternatives3. Alternative Sources of Protein/Amino Acid in Flavorings and Seasonings4. Engineered Meat and it's Acceptability5. Emulsifier: MAG and DAG Replacers6. Glycerine and It's Innovation7. Enzyme, The Cheese Case8. Gelatin Substitute9. Innovation in Slaughtering Technologies10. Halal Detection Technologies11. Tracking and Traceability Technologies12. Food Logistics- Halal Supply Chain

• ISBN: 978-0-323-91662-2
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 320
• Fecha Publicación: 01/03/2023
• Nº Volúmenes: 1
• Idioma: Inglés