Innovation Drives Product Growth at Campbell Company

A growing number of companies are working to meet the needs of an increasingly diverse and multicultural consumer base. In an interview with Food Business News, Campbell Company president and chief executive officer Denise Morrison said Campbell’s new products and product platforms were aligning with what she called “customer reconfiguration” and the ‘New American Family’ “nontraditional, multi-generational, single-parent and multicultural. Our revamped innovation process is designed to enable us to better understand and respond to the drivers of consumer choice.” In keeping with this spirit, Campbell Company of Canada today carries select IFANCA halal certified soups. For a complete list, visit www.ifanca.org

Conferences on Manufacturer’s Meeting Niche Needs

A ccommodating diverse dietary needs in product development to attract multiple consumer profiles, including halal consumers, is the new norm. There is a need to appeal to a wide range of global, multicultural consumers, while at the same time reducing regulatory costs, saving time, and resolving clean labeling issues. IFANCA will be represented on panels at multiple conferences, sharing its expertise to facilitate and further such initiatives.

International Boston Seafood Show, – 14th April, 2012

Asma Ahad, Director of Halal Market Development, IFANCA participated at the International Boston Seafood Show from March 10-11, 2012. Speaking on a panel, Ms. Ahad shared industry specific information, providing an overview of halal’s impact on the sale & distribution of seafood. She outlined religious laws pertaining to halal and geared her presentation to seafood professionals who had vast knowledge of their business but little expertise in halal and the ethnic markets it represents.

IFANCA halal-certified seafood-related products include frozen fish, seafood extracts, seafood flavors, seafood pulps and stock powder. “Yes, seafood is halal or permissible. However, fish can be processed with non-halal ingredients. There is also a concern if its smoked or cooked with Islamically non-permissible ingredients such as wine or animal fat from non-halal sources,” said Ms. Ahad in an interview with Halal Digest.

Besides foods themselves, other areas of consideration include the halal status of marinade ingredients, processing agents and packaging material.

IFANCA Shares Halal Recipe Development Case-Studies at the 2012 Research Chefs
Association Conference, March 22-24

IFANCA was represented by Halal Market Development Director, Asma Ahad, at this year’s Research Chefs Association's (RCA) Annual Conference & Culinology® Expo, in San Antonia Texas. She spoke at a session called Halal Recipe Development: A Competitive Edge in Global and Specialty Markets on March 22, 2012. Ms. Ahad shared halal recipe development case-studies of companies IFANCA has worked with in the last three decades, with over 50 attendees at the session. Also speaking were Chef Mike Lonteen from Custom Culinary and Chef Demetrios Haralambatos from Kontos Foods, who shared their culinary experiences developing halal recipes with IFANCA. The duo also addressed the market reach that their halal-certified products have enjoyed globally. Further, the discussion covered how halal products are developed, understanding the full potential of including halal in menus, and how to leverage halal to differentiate your menu and products from competitors.

Ms. Ahad spoke on the global economy’s demand for halal prepared foods. She covered how halal certification could help food companies across every category gain access to this emerging market while adhering to halal guidelines. Her presentation included several different company success stories – from cheeses, teas, and frozen food products to global food conglomerates like Nestle. “Thanks to global food trends, halal consumers, like consumers across the world, have a deep interest in trying out new foods and cuisines,” said Ms. Ahad. She added that the global and local opportunity for halal prepared foods, foodservice, and menu development is currently assessed at US$634 billion per year, and forms 16 percent of the entire global food industry. In the U.S. alone, halal consumers spend upward of US$20 billion every year on food, and hold a collective purchasing power of US$170 billion.

The RCA Annual Conference & Culinology® Expo is the only R&D conference focused on the fast growing discipline of Culinology® – the blending of culinary arts and food science. RCA was formed in 1996 by a group of food professionals with a mission to promote the value of Culinology® and empower its community. The RCA has rapidly grown to approximately 2,000 members and has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.

5th International Halal Food Conference organized by Halal Food Council of Europe (HFCE)

March 23rd 2012, Brussels, Belgium - The recently concluded 5th International Halal Food Conference organized by the Halal Food Council of Europe (HFCE) was a successful event. The theme of this year’s conference was “Halal Market Potential: A Global Force”. The event was attended by a large number of attendees, including dignitaries, HFCE client companies, importers and exporters. Others attending were representatives from government halal regulatory bodies of JAKIM (Malaysia) & MUI (Indonesia). This one day event was endorsed by the Islamic Food and Nutrition Council of America (IFANCA), the World Halal Food Council (WHFC), and co-sponsored by Abbott Nutritionals.

The conference began with recitation from the Holy Quran, followed by the Welcome Address by HFCE Chairman, Prof. Dr. Hj. Mohamed Sadek. The official opening of the conference was done by H.E. Dato’ Zainuddin Yahya, Ambassador of Malaysia to Belgium.

15 speakers from various client companies and representatives from government regulatory departments shared insights on several interesting subjects associated with the increasing potential of halal products in a global economy. Many views were exchanged which ranged from halal certification to global halal standards.

The speakers from Indonesia & Malaysia were especially well received as attendees were eager to hear their point of view regarding the criteria and standards of halal in their respective countries.

Interesting presentations were on the topics of Halal Traceability by Dr. Heiner Lehr, Halal Food Certification: Opportunities and Challenges by Dr. Abdulla Ruwaida, Mr. Othman Yusoff of Nestle Malaysia and speakers from Givaudan Flavors and DSM Nutritionals.

Given the tremendous response and large number of attendees this year, the HFCE staff looks forward to organizing an even better 6th International Halal Food Conference in the Spring of 2014 in Brussels.

Click to read MEDIA COVERAGE

CONFERENCE FEEDBACK FROM OUR CLIENTS

1. Dr. Anne Giraud of Firmenich wrote: “The conference went well and was interesting. Besides the presentation, it was a very good opportunity to meet representatives from the certifying agencies as well as from the industry and have very interesting discussions around the halal theme, which I really appreciate. I suggest including some time for such discussions in the conference, (including) “forum discussions” on pre-chosen themes, between all the attendees”.

2. Mr. Emil Ammann of Givaudan wrote: “The morning session was very informative and gave us a good picture of the current situation of different certifiers and their view of the Halal market. A very special topic has been the different interpretations of the many Halal standards applied in different countries and the wish to move to a harmonized global Halal standard. We think that this is the right way to address the concerns of the industry (Certifiers listed and/or de-listed from MUI acceptance list) and we hope that substantial results can be achieved in the future by the experts of your commissions.

Further, we were impressed by the comments of the Ambassadors of Indonesia and Malaysia to the audience.

We look forward with great enthusiasm to the next Global Halal Conference and hope that the industry will again be invited to participate actively in the discussions of various topics”.

3. Dr. Stephan Heck of DSM Nutritionals wrote: “It was an outstanding conference. It is very comprehensive, informative and (offers) excellent networking opportunities with the key stakeholders of the halal community. Thank you for that”.

4. Mr. Riyaz Khan of Nitta Gelatin (India) wrote: “All (the) arrangements for the conference were perfect. The attendance was very good, presentations were all very good. All activities were coordinated in (a) timely manner. I congratulate you for (an) excellent conference”.

5. Dr. Heiner Lehr of Yakin IT wrote: “At the conference there were several positive things:
• I liked a lot that you insisted on reserving time for discussion – usually the first victim to time pressure, but actually the most important part of the conference
• The venue was very well chosen and the organisation during the day excellent
• I also liked it a lot that there were many speakers from the industry with practical questions or solutions. Many thanks again for the excellent day”.

IFANCA Presents at IFT Wellness Expo, March 28, 2012

At the IFT Wellness Expo on March 28, 2012, Ms. Ahad spoke on a panel that discussed managing niche dietary markets. Joe Regenstein, Ph.D., Professor, Cornell University and Brooke Schantz, R.D., Outpatient Clinical Dietitian, Loyola University Medical Center, were the other panelists. The team shared specific R&D information that highlighted similarities and differences between halal and kosher, the requirements of the two certifications and attendees also learned about the markets demanding these certificates. Insight into what appeals to consumers during religious observances was also explored.

Dr. Muhammad M. Chaudry, President IFANCA and Dr. Riaz, Director, Food Protein R&D Center at Texas A&M University will be at the IFT Annual Meeting and Expo in Vegas, from June 25 - June 28, 2012.

Halal and Nutrition Workshops Further Mrs. Obama’s Goals for ‘Let’s Move!’

Islamic Schools Explore What Makes Food Halal, Healthy

M rs. Obama is the spirit behind Let’s Move!, a campaign to bring together community leaders, teachers, doctors, nurses, moms and dads in a nationwide effort to tackle the challenge of childhood obesity. Let’s Move! has an important, albeit ambitious goal: “to solve the epidemic of childhood obesity within a generation”. Towards this end, its Chefs Move to Schools program, a U.S. Department of Agriculture effort, has chefs across America contributing their knowledge and talent to schools. Responding to Mrs. Obama's call, IFANCA is also doing its share to deliver on the campaign’s goals.

“Like many Americans, we at IFANCA have been inspired by our First Lady, Michelle Obama, and her work towards healthy eating. We’ve launched the Halal and Nutrition Workshop Series for 2012 that will take the movement to mosques and community centers,” said Maria Omar, Director, Media Outreach at IFANCA.

In this series, IFANCA is partnering with Yvonne Maffei, Founder, My Halal Kitchen, who will conduct a cooking demonstration as part of a fun, interactive workshop on understanding nutritional information, and making healthier everyday food choices.

“Given the hectic pace of our lives, it’s easy to overlook our diet and eating habits. We hope to contribute towards lowering childhood obesity levels and later diseases, such as high blood-pressure and diabetes, by teaching our community how to eat healthier,” said Ms. Omar. “We’ve had a very good response. I even got a call today from Washington DC about doing something like this over there!” says Ms. Omar.

“Most of us know which foods are healthy but are often overwhelmed about easily incorporating them in our daily life,” said IFANCA’s Asma Ahad, who is presenting the workshop with Yvonne Maffei. Asma has over 13 years of experience in the food industry. “These workshops are intended to take the mystery out of food labels and promote an understanding of nutritional values and ingredients.”
Upcoming workshops include presentations at Islamic Foundation School ( IFS) on April 10th, Villa Park, ICNA SistersWing on May 19 and Masjid Dawah on June 5. To schedule a workshop or if you have questions, email halal@ifanca.org .

‘Food: What is Halal and Wholesome’ Presentation Garners Approximately 100 Attendees

M orton Grove, IL, March 11, 2012: A two-hour presentation by Dr. Muhammad M. Chaudry, President, IFANCA and Dr. Farhat Quadri, IFANCA’s Director for Community Services, on the topic, “Food: What is Halal and Wholesome” was very well received at the Muslim Education Center (MEC) in Morton Grove, IL with approximately 100 attendees. After an introduction by Dr. Kaiseruddin, the MEC coordinator of the monthly lecture series, Dr. Quadri began the presentation with verses of the Quran and a brief introduction about IFANCA. Dr. Chaudry spoke on the additives in our daily consumable products. On display were select IFANCA halal-certified products including snacks and packaging so as to familiarize audiences with the ingredients in those items. During the two hours, interaction with the audience was very encouraging. There seems to be lot of interest on the topic and the audience was eager to discuss it, said Dr. Quadri. MEC has recorded the session to make it available to those unable to attend that night.

Upcoming Industry Events

New Halal Certified Companies

International Stakeholders Collaborating to Make Strides in Halal

UAE - Halal isn’t a global household word as yet, but that’s not stopping nations from collaborating to gain an advantage over competitors in the halal industry. Aiming to effectively tap into the nearly US$ 3 trillion global Halal food market, Expo Centre Sharjah (ECS) has tied up with the Morocco-based Islamic Centre for Development of Trade (ICDT) to launch Halal Food Middle East – a trade show and exhibition. It will be held at Expo Centre Sharjah from December 10-12, 2012, and is positioned as a one-stop shop for facilitating and sourcing the sale and purchase of food and related products that conform to the Shariah.

With nearly 20 per cent of the world’s 2.2 billion Muslims living in the Arab World, Halal Food ME will have a ready local and regional market, besides being an attractive platform for other Halal consuming as well as Halal producing countries. It will be the largest and the most comprehensive show of its kind in the region that will cater to Halal producers, traders and distributers looking to expand their business in the Middle East region.

Ningxia Hui, China Seeking Sister City in Indonesia to Boost Halal Ties

C HINA - The Chinese government has designated Ningxia Hui as a Halal food hub. Ningxia has developed trading partnerships with more than 120 countries and entered into sister city relationships with 23 provinces from around the world. It is now eyeing Indonesia.

Ningxia Hui has expressed its desire for its capital city of Yinchuan to establish a sister city in Indonesia, so as to facilitate cooperation in Halal food production, according to March 2012 news reports. The official expressed hope that Yinchuan and its Indonesian sister city would one day export Halal food products to respective regions and other countries as well.

The Hui ethnics form the majority of the population in Ningxia, one of China’s five autonomous regions and inhabited by 6.3 million people, of whom 2.3 million are Hui Muslims. There are some 4,000 mosques in Ningxia.

Taiwan Promoting Halal Tourism

T AIWAN - Halal food currently accounts for approximately one-fifth of the world food trade, and is projected to grow by US$500 billion every year. Taiwan is capitalizing on this by making itself halal-tourism friendly. In February, the Taiwan Tourism Bureau announced plans to increase the number of eateries certified to serve halal food by more than 300%. The bureau hopes to see 10 percent growth in tourists from Muslim majority nations mainly Malaysia, Indonesia, Singapore, Brunei and northwest China, this year. Based on certification guidelines, restaurants must ensure that the food offered to Muslims is prepared according to Islamic law. The guidelines also have specific instructions for items ranging from buying from certified halal food suppliers to purchasing seasonings and cookware. Further, service personnel receive training on the “dos and don’ts” of hosting according to Muslim customs.

So far, Taiwan has 11 halal-only businesses and seven Muslim-friendly eateries — businesses that serve both halal and non-halal food. Jozo Chen, marketing specialist at Shangrila Leisure Farm in Yilan County, said the farm hosted about 1,000 Muslim tourists last year. “We must also have arrow signs [pointing to Mecca] for their daily prayers and proper washing facilities in the hotel rooms,” Chen said. According to Chen, the cost of hosting Muslims is slightly higher than that of non-Muslim tourists, but the certification would help the hotel attract more tourists from Muslim nations.

IFANCA’s Religious Advisor Passes Away

March 21, Florida - Dr. Syed Jaafar Mohiuddin Al-Quaderi, long serving religious advisor to the Islamic Food and Nutrition Council of America, passed away recently in Florida. He had been associated with IFANCA since its inception in 1982. Dr. Al-Quaderi was one of the earliest Islamic scholars in North America who attempted to learn the intricacies of modern food production and ascertain the status of food and related products from an Islamic standpoint.

In his long association with IFANCA, he provided valuable advice to the organization in its mission to serve Muslim consumers through its educational and halal certification initiatives. In the 1980s, when there wasn’t much awareness about halal issues in North America he was part of the IFANCA team that visited food companies in Illinois and elsewhere, educating them about the needs of the growing Muslim community.

Born into a prominent family of scholars and academics in Hyderabad (India), Dr. Quaderi was a graduate of the famous Jamia Nizamia Islamic University. In 1970, he completed a doctoral degree from the prestigious Al-Azhar University in Cairo. His PhD dissertation was on the Resolutions and Permissions in Islam at the Faculty of Shariah and Law.

His command of the Arabic language was outstanding, evidenced by his 11 years as a Radio Cairo Announcer. Concurrently, he taught Arabic at the American University, Cairo, and also conducted classes at the Indian Embassy in Cairo. Dr. Quaderi also worked at the Osmania University in India as an editor of Arabic manuscripts of historic significance. After moving to the USA in 1980, Dr. Quaderi taught Arabic at Chicago’s North-Eastern University, and American Islamic College for 6 years, as well as Sunday school at the American Islamic Association in Frankfort, Illinois. An inspiring and motivational speaker he was much sought after at Islamic conferences. He also served as the president of Al-Sira Society of North America. May God shower his soul with the choicest blessings.

IFANCA Chief Religious Advisor Dr. Syed Jaafar Mohiuddin Al-Quaderi is Remembered
by his Friends.

March 21, Florida - Dr. Syed Jaafar Mohiuddin Al-Quaderi passed away peacefully on March 21 in Florida. May God grant him heaven and give his family every strength and patience in these trying days.

Dr. Chaudry recalls Sheikh Quaderi as extremely accessible and knowledgeable. For thirty years, he played a vital role, guiding IFANCA to its status as a leading organization in halal education and awareness.

“Whenever the IFANCA staff had questions about an ingredient or process, he was always ready to take their questions. He would look at the matter in light of all four schools of Islamic jurisprudence, before arriving at a recommendation,” said Dr. Chaudry. “He was part of the IFANCA family from its inception. We really miss him.”

Dr. Sadek remembers Sheikh Quaderi as a larger-than-life warm and loving personality, with meticulous attention to detail in every phase of life. “We would go on audits to client plants and he was thorough and particular about how the plant or food processing should be. He was not one to shy away from challenging questions and about expressing himself,” said Dr. Sadek. “When the issue of the use of cochineal extract first came up a decade ago, it was Sheikh Quaderi who did the research, concluding that it was halal. At that time, there were conflicting views amongst the halal certification agencies in different countries. Now almost everybody accepts that opinion.”

“He was like an elder brother,” says Dr. Sadek. “He could counsel us on any topic whether it was about halal or other Islamic matters. He was very approachable.”

“He was a dynamic Muslim, a scholar and very active in the local Muslim community,” says fellow IFANCA religious advisor, Dr. Ahmed Sakr. “He was a speaker, educator and imam (religious leader). He had good knowledge that comprised a Sharia point of view, the halal and haram point of view, a scientific point of view and a Fiqh point of view. He contributed significantly to the community he lived in.”

We pray to God that He bless Sheikh Quaderi and give him a place in heaven. “He lived a humble life, committed to disseminating knowledge about Islam. I’m sure he’s enjoying paradise thanks to his contributions to spreading the word of Allah. We will continue to make prayer for his happiness in heaven,” said Dr. Sakr.