|
|
|
Last Updated: Jun 25th, 2007 - 17:07:26 |
By Karen Miltner, Staff writer
(January 30, 2007) — Halal is a general term used by Muslims to describe anything that is permissible under Islamic scriptures. In terms of food, halal pertains to foods that follow Islamic dietary laws. Meats must be slaughtered by a Muslim following a particular set of rules (sharia) that minimizes suffering and ensures cleanliness. These meats are considered zabiha.
Halal foods must not contain anything that is haram, or forbidden, such as pork, blood, alcohol and anything derived from humans. In today's industrialized food world, that can be trickier than you think. Enzymes and rennet used in cheeses and yogurts may be derived from pork. L-cysteine, a dough conditioner and flavoring aid, can be derived from human hair or pig bristles.
Because the derivation of some additives are not required on nutrition labeling, Muslims end up putting these foods in a category called mushbooh, or unknown and to be avoided.
To address these concerns, third-party halal certifying agencies have evolved to ensure foods meet halal standards.
Halal certification has a much shorter history in the United States than its kosher counterpart, which goes back nearly 80 years, says Muhammad Munir Chaudry, president of the Islamic Food and Nutrition Council of North America in Chicago, a leading halal certifying agency.
When halal certification started here about 20 years ago, it was mainly for the benefit of the export market. With 8 million Muslim consumers now living in the United States, that is starting to change, says Chaudry.
While mainstream supermarkets are slow to warm up to halal certification and labeling, halal symbols such as the IFANCA's crescent M are frequently showing up in ethnic markets, notes Chaudry.
Since the late 1990s, a handful of states, including New York, has passed halal regulations. New York's Halal Food Protection Act of 2005 requires manufacturers, producers and sellers of halal-certified foods to register with the state Department of Agriculture & Markets.
Top of Page
|
|
|
|
|
