In a world where dietary choices, sustainability, and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques not only addresses the aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production and explores the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers. This book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine, and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the Halal supply chain, while focusing on the impact of consumer choices and ethical considerations.
• Addresses the challenges in ethical food production and Halal practices
• Explores the intricacies of the Halal food supply chain, while addressing sourcing, production, distribution, and certification
• Investigates the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers
• Discloses plant-based innovation in Halal cuisine
• Examines consumer behavior and preferences within ethical and Halal contexts
1. Introduction - p. xxvii 2. Part 1. Introduction to halal food production - p. P1 3. Chapter 1. Understanding halal food preferences - p. 3 4. Part 2. The halal food supply chain - p. P2 5. Chapter 2. Halal livestock and its requirements for halal certification - p. 23 6. Chapter 3. Uncovering the loophole in the halal food industry - p. 43 7. Part 3. Ethical principles in halal food production - p. P3 8. Chapter 4. Shari'ah principles in ethical food production - p. 79 9. Chapter 5. Establishment of Halal Industrial Park Indonesia 2.0: Basic concepts and underlying theory - p. 99 10. Part 4. Novel ingredients and techniques - p. P4 11. Chapter 6. Innovative food colorant in halal food production - p. 129 12. Chapter 7. The black soldier fly: A sustainable source of food - p. 159 13. Chapter 8. Integration of nanomaterials in halal food production: Safety, regulatory, and ethical perspectives - p. 181 14. Chapter 9. A multivariate analysis of antibacterial activity of crude Carica papaya seed extract and its effectiveness as natural preservative in Asian yellow noodle - p. 221 15. Chapter 10. Sustainable aquaculture in halal food production - p. 243 16. Part 5. Consumerism and preferences - p. P5 17. Chapter 11. Exploring the intersection of faith and well-being: A thematic exegesis on halal and healthy diets - p. 269 18. Chapter 12. The role of molecular gastronomy in ethical food production - p. 295 19. Chapter 13. Plant-based and meat analog innovations in halal food - p. 321 20. Part 6. Ensuring integrity - p. P6 21. Chapter 14. Internet of Things (IoT) in halal food supply chain: A discussion in the realm of Maqasid al-Shari'ah - p. 349 22. Chapter 15. Strategies for enhancing halal integrity through ethical whistleblowing practices - p. 371 23. Chapter 16. Effectiveness of discriminant analysis and varimax rotation as food forensic tools for authentication of skin gelatin sources - p. 397 24. Chapter 17. Blockchain technology and halal supply chain transparency - p. 421 25. Chapter 18. Metabolomics approach for food safety authentication - p. 447 26. Part 7. Case studies - p. P7 27. Chapter 19. Beefing up the halal meat industry in Jombang, Indonesia - p. 477 28. Chapter 20. Halal certification and global market access - p. 503 29. Glossary - p. 527 30. Index - p. 545
In a world where dietary choices, sustainability, and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques not only addresses the aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production and explores the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers. This book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine, and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the Halal supply chain, while focusing on the impact of consumer choices and ethical considerations.
• Addresses the challenges in ethical food production and Halal practices
• Explores the intricacies of the Halal food supply chain, while addressing sourcing, production, distribution, and certification
• Investigates the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers
• Discloses plant-based innovation in Halal cuisine
• Examines consumer behavior and preferences within ethical and Halal contexts
1. Introduction - p. xxvii 2. Part 1. Introduction to halal food production - p. P1 3. Chapter 1. Understanding halal food preferences - p. 3 4. Part 2. The halal food supply chain - p. P2 5. Chapter 2. Halal livestock and its requirements for halal certification - p. 23 6. Chapter 3. Uncovering the loophole in the halal food industry - p. 43 7. Part 3. Ethical principles in halal food production - p. P3 8. Chapter 4. Shari'ah principles in ethical food production - p. 79 9. Chapter 5. Establishment of Halal Industrial Park Indonesia 2.0: Basic concepts and underlying theory - p. 99 10. Part 4. Novel ingredients and techniques - p. P4 11. Chapter 6. Innovative food colorant in halal food production - p. 129 12. Chapter 7. The black soldier fly: A sustainable source of food - p. 159 13. Chapter 8. Integration of nanomaterials in halal food production: Safety, regulatory, and ethical perspectives - p. 181 14. Chapter 9. A multivariate analysis of antibacterial activity of crude Carica papaya seed extract and its effectiveness as natural preservative in Asian yellow noodle - p. 221 15. Chapter 10. Sustainable aquaculture in halal food production - p. 243 16. Part 5. Consumerism and preferences - p. P5 17. Chapter 11. Exploring the intersection of faith and well-being: A thematic exegesis on halal and healthy diets - p. 269 18. Chapter 12. The role of molecular gastronomy in ethical food production - p. 295 19. Chapter 13. Plant-based and meat analog innovations in halal food - p. 321 20. Part 6. Ensuring integrity - p. P6 21. Chapter 14. Internet of Things (IoT) in halal food supply chain: A discussion in the realm of Maqasid al-Shari'ah - p. 349 22. Chapter 15. Strategies for enhancing halal integrity through ethical whistleblowing practices - p. 371 23. Chapter 16. Effectiveness of discriminant analysis and varimax rotation as food forensic tools for authentication of skin gelatin sources - p. 397 24. Chapter 17. Blockchain technology and halal supply chain transparency - p. 421 25. Chapter 18. Metabolomics approach for food safety authentication - p. 447 26. Part 7. Case studies - p. P7 27. Chapter 19. Beefing up the halal meat industry in Jombang, Indonesia - p. 477 28. Chapter 20. Halal certification and global market access - p. 503 29. Glossary - p. 527 30. Index - p. 545
