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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 Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.
For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource, it is a beneficial tool for developing new and promising revenue streams.
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 market. 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 United
States and abroad. Handbook of Halal Food Production answers this
need by summarizing the fundamentals of Halal food production,
serving as a valuable reference for food scientists, food
manufacturers, and other food industry professionals. This text
delivers a wealth of information about Halal food guidelines for
food production, domestic and international food markets, and Halal
certification. Among chapters that cover production requirements
for specific foods such as meat and poultry, fish and seafood, and
dairy products, there are other chapters that address global Halal
economy, Muslim demography and global Halal trade, and comparisons
among Kosher, Halal and vegetarian. In addition, the book presents
Halal food laws and regulations, HACCP and Halal and general
guidelines for Halal food Production. For persons targeting the
Halal food market for the first time, this book is particularly
valuable, providing understanding of how to properly select,
process, and deliver foods. In light of the increasing worldwide
demand for Halal food service, branded packaged food, and
direct-marketed items, this volume is more than an expert academic
resource; it is a beneficial tool for developing new and promising
revenue streams. Both editors are food scientists who have
practical experience in Halal food requirements and Halal
certification and the contributors are experts in the Halal food
industries.
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