ASSALAAMU ALAIKUM WA RAHMATULLAH Alhamdulillah was-salatu was-salaamu 'ala rasoolillah. All thanks and praise is to ALLAH, Subhanahu wa ta'ala, and we ask that HIS blessings and peace be upon HIS Messenger, Muhammad, salla ALLAHu alaihi wa sallam.
Nachos! Nachos! Get Your Fresh Nachos! By Suzann Audi
Ricos, known as the "Originators of Concession Nachos", offers IFANCA certified products. Ricos fried tortillas with cheese and jalapenos were first introduced at a baseball game in Texas in 1977. Since their launch, nachos have become a staple at sports games everywhere.
IFANCA certified Round Nacho Chips (sold retail in Singapore in a 16 oz bag) and Hot N' Easy Nacho Cheddar Sauce (sold for foodservice in Singapore in 4-110 oz bags) are sure to be crowd-pleasers. Ricos also offers marketing support in the form of posters and displays for foodservice customers, and their website, www.ricos.com, is packed with recipes.
Going Nuts By Suzann Audi
Paramount Farms, IFANCA certified for over 10 years, is the world’s largest vertically integrated supplier of pistachios and almonds, with more than 50,000 acres of bearing orchards in central California. The company offers a full range of IFANCA certified in-shell and shelled pistachio products, as well as a complete line of almond products including whole, sliced, slivered or diced, which can be produced in raw, roasted, or blanched forms.
IFANCA certified Paramount Farms' nuts are available under the Sunkist® brand name, as well as Paramount Farms, Cal Pure, West Hills, and Golden Orchards brands.
Halal food, and its availability in the United States, was discussed in an article posted on Voice of America on November 9th, 2006. IFANCA was contacted by Voice of America for information on the piece. The article features pictures and an interview with Muhammad Abdul-Mateen, who owns Halalco Supermarket, a store offering halal meat and foods in the Washington D.C. area.
Voice of America is a multimedia international broadcasting service. Voice of America broadcasts worldwide on the radio, TV, and through their website, www.voanews.com, with news available in over 60 languages.
Dr. Javed Rashid, IFANCA staff, recently attended the Annual Private Label Trade Show. The show, an event of the Private Label Manufacturers Association (PLMA), was held at the Rosemont Convention Center in Chicago, Illinois on November 12-14.
The expo demonstrated that supermarket chains are giving a leading role to their own labels (private labels), and branded products will soon find themselves against stiff competition. There is a growing trend among private label manufacturers to get certifications, such as organic and halal. Consumers are attracted to organic, healthy, halal, kosher, and ethnic flavor labeling, though certifications are not only a marketing tool aimed at consumers. They also add to a company’s portfolio to impress customers like Walmart, Safeway, Kroger, and Albertsons.
Retailers, wholesalers, manufacturers, brokers, and supporting agencies were present at the show. Both food and pharmaceutical private label manufacturing companies and international companies had booths in the PLMA expo.
IFANCA V.P. In South East Asia To Strengthen Ties Between IFANCA & Government Halal Bodies In The Region By Zeshan Sadek
In Malaysia, IFANCA Vice President, Prof. Dr. Mohamed Sadek, recently met with Tan Sri Prof. Dr. Syed Jalaludin, Chairman of the newly formed Halal Development Council Chairman (HDC). Both parties agreed to strengthen a strong, working relationship between IFANCA & HDC. HDC was formed by the Prime Minister of Malaysia to develop global Halal standards, and ultimately transform Malaysia into a robust & dynamic Halal hub. This relationship would help make IFANCA more visible in Halal activities in Malaysia.
Dr. Sadek also met with the Director General of the Malaysian Islamic Development Department (JAKIM) to discuss issues of mutual concern. Dr. Sadek also visited the newly appointed Director-General of the Department of Veterinary Services, the body that regulates the importing of meat products into Malaysia.
In Indonesia, Dr. Sadek met with the newly appointed Director of the Indonesian Ulema Council (LPPOM-MUI) and in Singapore, he met with the officers from the Islamic Council of Singapore(MUIS). The MUIS Director made a presentation on the council activities, followed by a very beneficial discussion, an exchange of ideas of mutual importance between IFANCA & MUIS. The meetings were aimed at making IFANCA further accessible to government agencies in the Far East region, where the bulk of the Halal certification is based.
eat baked, steamed, boiled, broiled, or microwaved foods
butter, palm and coconut oils
cook with unsaturated vegetable oils such as corn, olive, canola, safflower, sesame, soybean, sunflower, or peanut
fatty cuts of Halal meat
eat lean cuts of Halal meat or cut off the fatty parts
one whole egg in recipes
use two egg whites
sauces, butter, and salt
season vegetables with herbs and spices
regular hard and processed cheeses
eat low-fat or no-fat, low-sodium cheeses
salted potato chips
choose low-fat, unsalted tortilla and potato chips and unsalted pretzels and popcorn
sour cream and mayonnaise
use plain low-fat yogurt, low-fat cottage cheese, or low-fat or "light" sour cream
Heart Healthy Substitutions
Here are some easy and satisfying ways to tweak your recipes.
If baking, replace half of the eggs with egg whites. (For instance, instead of using two whole eggs, use one egg and two egg whites.) Desserts and breads baked with egg whites only tend to be tough. You can also use egg substitutes in recipes. Generally, ¼ cup of egg substitute is equal to one whole egg. If a recipe calls for two or more eggs, you can use one whole egg and use either egg whites or egg substitutes for the others.
Go easy on the oil. If a recipe calls for a cup of oil, use 3/4 or 2/3 of a cup instead. If making a sweet bread such as banana bread, cut the oil in half and replace it with pureed plums or prunes, mashed banana, applesauce, or canned pumpkin. However, it's best not to skimp on oil when making yeast breads or pie crusts. (Eliminating the oil completely makes for a pretty "gummy" product.)
When baking, use one cup of plain low-fat yogurt instead of one cup of sour cream. You'll hardly notice the difference, and you'll end up with 350 fewer calories, 44 fewer grams of total fat, and nearly 28 fewer grams of saturated fat.
If you're baking something sweet, you can replace regular sour cream with nonfat sour cream. Don't try this in a savory casserole -- nonfat sour cream turns sweet when heated.
Cut down on heavy cream. If making soup or a casserole, use evaporated skim milk instead. If baking, use light cream.
Instead of evaporated whole milk, try evaporated skim milk.
You can use low-fat or nonfat cheese in place of regular cheese. Since nonfat cheese doesn't melt, though, it's not a good choice for cooked meals. Another alternative is to decrease the portions while boosting the flavor. Instead of adding a cup of regular cheddar, use 3/4 cup of extra sharp cheddar. Likewise, 3/4 cup of freshly shredded Parmesan will add just as much zip as a cup of the grated stuff from the shaker.
Low-fat cream cheese is a good alternative to regular cream cheese. Keep in mind that nonfat cream cheese will get very runny in cake frostings and dips.
If you add nuts to a recipe, reduce the quantity and make sure to toast them. This helps bring out the flavor with fewer calories.
When cooking with all-purpose flour, use half of the usual amount. Then complete the recipe with whole-wheat flour, an excellent source of fiber. (If the flavor seems a little strong, you can cut back a bit on the whole-wheat flour.)
If you're on a low-sodium diet, you can reduce (or eliminate) the salt in many recipes without killing the flavor. Try adding herbs and spices instead of salt.
These tips have been collected from the U.S. Food and Drug Administration, the American Cancer Society, the Ohio State University Extension Service, the Purdue University School of Consumer and Family Sciences, Healthresources.caremark.com and American Heart Association
7. If the package says 'halal', then it is certified zabihah halal.
False: Although, several states including New Jersey, Michigan, Illinois, California, Minnesota, Texas, and New York have passed halal laws, making it more difficult to falsify halal claims on food products.
8. Only meat needs to be halal certified.
False: Many products are made with meat flavors (e.g. spaghetti sauce) and gelatin (e.g. cream fillings in cakes).
9. If a food is kosher, then it is automatically halal.
False: While some aspects of kosher and halal are similar, not all rules are. Many foods, such as yogurt and foods in the ethnic aisle, contain kosher gelatin or kosher meat. Kosher gelatin and kosher meat does not follow halal guidelines, and is not zabihah halal.
10. Choosing halal foods is easy.
True! Selecting halal foods is as easy as looking out for other areas of our health and spirituality, and is a valuable skill we can pass to our relatives, children, and brothers and sisters in Islam.