Viabilities Of Manufacturing Halal Food Products In The Republic Of Korea
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Viabilities Of Manufacturing Halal Food Products In The Republic Of Korea
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Author : Youri Oh
language : en
Publisher:
Release Date : 2020-05-15
Viabilities Of Manufacturing Halal Food Products In The Republic Of Korea written by Youri Oh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-15 with categories.
Bachelor Thesis from the year 2017 in the subject Business economics - Market research, grade: A+, Universiti Brunei Darussalam, language: English, abstract: This study aims to explore the potentials of producing halal food products in Korea as halal animal meat manufacturing facility at primary stage; and to examine the viability of developing halal food manufacturing industry. There are about 1.6 billion Muslim population in the world, which is one fifth of the world population, and they are not only within the confines of the Arabian Gulf states but widespread all around the world. Followed by an analysis conducted by Pew Research Center, Muslim population make up about 23% of the world's population and is expected to reach 26.4% of in a decade's time, which is equivalent to 10 per cent annual growth of the industry. Muslim communities were created by ties of Islam that bound all Muslims together, requiring them to comply with the basic requirement of the religion in their way of life. However, diversity may be identified among Muslims by differences in appearance, culture, customs and lifestyle through the spread of Islam. Along with the widespread and rapid growth of Muslim population globally, halal industry is highlighted as a significant growing industry - a new "Blue ocean" in global market. According to the Oxford Dictionary of Islam, Halal refers to "lawful" and "permissible" in Islamic law, which recognised as a standard for food, products, behaviours and services that are allowed for Muslims to consume. Initially, halal industry seems only relevant to Muslim-majority countries, however, it is now increasingly spreading to non-Islamic nation-states. Muslim consumers identify halal food and non-food products as obligatory to consume and use, and non-Muslim consumers often recognise halal food and non-food products as good quality (Riaz & Chaudry, 2004) and healthy because they are specially processed with strict requirements to prevent harms and for the
Handbook Of Halal Food Production
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Author : Mian N. Riaz
language : en
Publisher: CRC Press
Release Date : 2018-09-03
Handbook Of Halal Food Production written by Mian N. Riaz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-03 with Technology & Engineering categories.
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.
Halal Development Trends Opportunities And Challenges
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Author : Heri Pratikto
language : en
Publisher: Routledge
Release Date : 2021-07-22
Halal Development Trends Opportunities And Challenges written by Heri Pratikto and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-22 with Business & Economics categories.
The increasing demand for halal products, including goods and services, every year, especially for food and beverages, has resulted in a growing need for products with halal guarantees. Along with the increasing trend of the global demand, it has resulted in an increase in producers of halal food and beverages in both Muslim and non-Muslim countries. In addition the demand for halal tourism is also increasing. Indonesia is one of the largest Muslim countries in the world. However, there are still many Muslim consumer actors and Muslim producer actors who do not yet have an awareness of the importance of complying with the provisions of Islamic law in consuming and producing goods and services. There are still many restaurants and hotels that serve food and drinks that are not certified halal. There are still many food, medicinal and cosmetic products that are not halal certified. But now many secular countries such as France, Canada, Australia, the United States, Britain are also halal certified with the aim of meeting the Muslim demand for halal products for food and beverage, including for halal tourism. Starting from the development of the halal industry both in the fields of food, beverages and services, an International Seminar was held, which provides a more complete understanding of halal products, current halal developments and can serve as motivation to produce halal products, providing research results from the topic of halal development. The international seminar, entitled International Conference on Halal Development, listed speakers from several countries able to provide an overview of the halal development of several countries. This book contains a selection of papers from the conference.
The Viability Of Crickets As An Alternative Food Source To Beef Overconsumption
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Author : Anthony Li
language : en
Publisher: GRIN Verlag
Release Date : 2017-03-09
The Viability Of Crickets As An Alternative Food Source To Beef Overconsumption written by Anthony Li and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-09 with Nature categories.
Essay from the year 2016 in the subject Environmental Sciences, , language: English, abstract: Among some of the leading current global issues is world hunger. Many attempts have been made at mitigating or even solving the problem, but progress has been slow. Recently, there has been increasing awareness about eating insects, known as entomophagy, to solve world hunger. In 2008, the Food and Agriculture Organization of the United Nations published a report discussing how insects could be the solution to achieve food and feed security. I found the report intriguing, noting that entomophagy now had considerable credibility with the United Nations having thoroughly examined the notion. With entomophagy, I noticed not only global applications with hunger and environmental issues, but also potential local applications in nutrition and economics. I narrowed down the enormous topic of entomophagy to two organisms: the cricket and the cow. I thus investigated the question: Through the lenses of biology and environmental systems, are crickets viable as a solution to counteract the overconsumption of beef to prevent a potential global hunger epidemic? With different avenues of research, I decided to separately study biology and environmental systems. I found the biological aspect most interesting, but I also recognized the importance of the environmental factor. Biological elements were examined in the first half of the investigation, with focus on nutrition, health risks and efficiency comparisons. Environmental systems elements were covered in the second half by looking at emissions, ecological footprint and impact on nearby ecosystems. Overall, there were noticeable benefits of introducing crickets into the global food industry as a substitute to beef. Not only could they rival beef in nutrition, but also were more efficient and posed little human health risk. In addition, the emissions and ecological footprint imposed by crickets were considerably lower than those of beef, with minimal potential impact on nearby ecosystems.
The Synthetic Antioxidant Ethoxyquin And Its Effect On Fish Products
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Author : Rony Antony
language : en
Publisher: GRIN Verlag
Release Date : 2019-03-18
The Synthetic Antioxidant Ethoxyquin And Its Effect On Fish Products written by Rony Antony and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-18 with Technology & Engineering categories.
Project Report from the year 2017 in the subject Chemistry - Food Chemistry, grade: 7.0, University of Copenhagen (Food Science and Technology), course: Advanced Food Chemistry, language: English, abstract: This work analyzes the effects of the antioxidant Ethoxyquin on fish products. The synthetic antioxidant Ethoxyquin is widely used, specifically in the fishmeal industry in order to prevent the fishmeal from lipid oxidation. New implemented regulations of EU do not allow to incorporate any traces of EQ on feed in some countries within the Europe. But in many countries, it is used in some spices like rosemary and chilli to preserve their color. The toxicity of EQ is the major problem which creates some harmful effects on human and animals when animals are fed with the feed containing EQ. At the same time, humans are affected indirectly by other means. The project report tries to present the physical and chemical properties of EQ, its working mechanism as an antioxidant in fishmeal, positive and negative attributes of EQ on feed, feed ingredients, human and animals, regulations and requirements of the incorporation of EQ on different feed, the reauthorization part and the replacement of EQ by some alternative natural and/or synthetic compounds as well. Three major synthetic antioxidants are used in food industry especially in processed feed such as fishmeal. These are Ethoxyquin (6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline) (EQ), Butylated Hydroxytoluene (2,6-di-tert-butyl-p-cresol) (BHT) and Butylated Hydroxyanisole (tert-butyl-4-hydroxyanisole) (BHA). Other synthetic antioxidants such as octylgallate and propylgallate have no significant role, even though among all the synthetic antioxidants, ethoxyquin is mostly used because of its low production costs and higher antioxidative effect. Ethoxyquin has been widely used in fishmeal as an antioxidant and its antioxidant capacity through free radical scavenging mechanism has been widely understood. However, when toxigenicity in human and animals is considered, the use of ethoxyquin is still in a bewildered stage for a decision. A combination of multiple antioxidants (either natural or synthetic or a combination of natural and synthetic) with less toxicity and stability along with some emulsifying or chelating agents may provide some good results. In order to do so, extensive data collection and research have to be conducted. Through this process, stabilization and reauthorization is possible to a greater extent and the present huddle can be minimized. Knowing the toxicity, the regulating body shall consider the maximum inclusion level of EQ on feed and feed ingredients.
The Sustainable Chef
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Author : Stefan Gössling
language : en
Publisher: Routledge
Release Date : 2021-12-09
The Sustainable Chef written by Stefan Gössling and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-09 with Business & Economics categories.
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Innovations In Food Labelling
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Author : J Albert
language : en
Publisher: Elsevier
Release Date : 2014-01-23
Innovations In Food Labelling written by J Albert and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-23 with Technology & Engineering categories.
Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. Provides important information about the principles and requirements of food labelling and reviews the trends in this area Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location
Halal Food Production
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Author : Mian N. Riaz
language : en
Publisher: CRC Press
Release Date : 2003-10-28
Halal Food Production written by Mian N. Riaz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-28 with Technology & Engineering categories.
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
Ensuring Safe Foods And Medical Products Through Stronger Regulatory Systems Abroad
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2012-09-03
Ensuring Safe Foods And Medical Products Through Stronger Regulatory Systems Abroad written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-03 with Medical categories.
A very high portion of the seafood we eat comes from abroad, mainly from China and Southeast Asia, and most of the active ingredients in medicines we take originate in other countries. Many low- and middle-income countries have lower labor costs and fewer and less stringent environmental regulations than the United States, making them attractive places to produce food and chemical ingredients for export. Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad explains that the diversity and scale of imports makes it impractical for U.S. Food and Drug Administration (FDA) border inspections to be sufficient to ensure product purity and safety, and incidents such as American deaths due to adulterated heparin imported from China propelled the problem into public awareness. The Institute of Medicine Committee on Strengthening Core Elements of Regulatory Systems in Developing Countries took up the vital task of helping the FDA to cope with the reality that so much of the food, drugs, biologics, and medical products consumed in the United States originate in countries with less-robust regulatory systems. Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad describes the ways the United States can help strengthen regulatory systems in low and middle income countries and promote cross-border partnerships - including government, industry, and academia - to foster regulatory science and build a core of regulatory professionals. This report also emphasizes an array of practical approaches to ensure sound regulatory practices in today's interconnected world.
Asean 2030
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Author : ADBI
language : en
Publisher: Brookings Institution Press
Release Date : 2016-03-08
Asean 2030 written by ADBI and has been published by Brookings Institution Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-08 with Business & Economics categories.
This book investigates long-term development issues for members of the Association of Southeast Asian Nations (ASEAN). It finds that with the proper policy mix—including domestic structural reforms and bold initiatives for regional integration—ASEAN has the potential to reach by 2030 the average quality of life enjoyed today in advanced economies and to fulfill its aspirations to become a resilient, inclusive, competitive, and harmonious (RICH) region. Key challenges moving forward are to enhance macroeconomic and financial stability, support equitable growth, promote competitiveness and innovation, and protect the environment. Overcoming these challenges to build a truly borderless economic region implies eliminating remaining barriers to the flow of goods, services, and production factors; strengthening competitiveness and the institutional framework; and updating some governing principles. But ASEAN should not merely copy the European Union. It must maintain its flexibility and pragmatism without creating a bloated regional bureaucracy. The study’s main message is that through closer integration, ASEAN can form a partnership for achieving shared prosperity in the region and around the globe.