THERE IS NOMEAT IN A PRODUCT
By Dr. Farhat Quadri
Chocolate is a universal weakness. Its ingredients generally are
cocoa, sugar, butter, whey, nuts. It could also be flavored with
mint, strawberry or vanilla. And it could contain emulsifiers
such as egg yolks or lecithin. The making of food is a complex
process and we’re not talking about cooking in the kitchen.
Moreover, with food scientists and technologists formulating
foods that are safe, flavorful and meet nutritional needs, food
formulas change on a daily basis.
But, you ask why certify food if there is no meat in the product?
HALAL CERTIFICATION — A STAMP OF PURITY ON
INGREDIENTS, ADDITIVES, PROCESSING AIDS
Believe it or not, given today’s globalized food chain each of
these ingredients often come from different countries and
are assembled in yet another country. This means there are
many opportunities for the food to be cross-contaminated with
non-halal ingredients. Further, as food ingredients travel great
distances, they need preservatives to retain their quality.
Food formulas are constantly changing. For instance, in the
beginning there were potatoes. If you froze them, they turned
to mush when defrosted. If you left them out too long, they
would rot. Today, we are able to have French fries, hash browns,
mashed potatoes, tater tots, sweet potato fries and those are
only some frozen versions of the hearty potato. Without food
technology, frozen potatoes wouldn’t be palatable. Whether it
is the harnessing of medicinal properties of traditional foods
such as lentils and Greek yogurt, or creating new foods, food
scientists and technologists are responsible for formulating foods
that are safe, flavorful and meet nutritional needs. With nine
billion people to feed by mid-century, these innovations are not
only important they are necessary. Adept at creating imitation
products, food technologists create both natural Greek Yogurt
and Greek Yogurt made with Ingredion
starch — both equally
nutritious, both aimed at pleasing the palate. This is especially
significant when it comes to feeding millions where food short-
age is common. IFANCA halal certification ensures that all the
ingredients and processes are in keeping with Islamic dietary
laws. Halal certification means products containing additives
such as preservatives, flavors and other processing aids, are veri-
fied to be free from questionable ingredients.
HALAL CERTIFICATION IMPLIES QUALITY ASSURANCE.
In August & September 2012, National Public Radio (NPR) ran
a story on farmers who could no longer afford corn and soy feed