Description
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
Table of Contents
PART 1 Introduction to halal food productionCHAPTER 1 Understanding halal food preferencesPART 2The halal food supply chainCHAPTER 2 Halal livestock and its requirements for halal certificationCHAPTER 3 Uncovering the loophole in the halal food industryPART 3Ethical principles in halal food productionCHAPTER 4 Shari'ah principles in ethical food productionCHAPTER 5 Establishment of Halal Industrial Park Indonesia 2.0: Basic concepts and underlying theoryPART 4Novel ingredients and techniquesCHAPTER 6 Innovative food colorant in halal food productionCHAPTER 7 The black soldier fly: A sustainable source of foodCHAPTER 8 Integration of nanomaterials in halal food production: Safety, regulatory, and ethical perspectivesCHAPTER 9 A multivariate analysis of antibacterial activity of crude Carica papaya seed extract and its effectiveness as natural preservative in Asian yellow noodleCHAPTER 10 Sustainable aquaculture in halal food productionCHAPTER 11 Exploring the intersection of faith and well-being: A thematic exegesis on halal and healthy dietsCHAPTER 12 The role of molecular gastronomy in ethical food productionCHAPTER 13 Plant-based and meat analog innovations in halal foodCHAPTER 14 Internet of Things (IoT) in halal food supply chain: A discussion in the realm of Maqasid al-Shari'ahCHAPTER 15 Strategies for enhancing halal integrity through ethical whistleblowing practicesCHAPTER 16 Effectiveness of discriminant analysis and varimax rotation as food forensic tools for authentication of skin gelatin sourcesCHAPTER 17 Blockchain technology and halal supply chain transparencyCHAPTER 18 Metabolomics approach for food safety authenticationPART 7Case studiesCHAPTER 19 Beefing up the halal meat industry in Jombang, IndonesiaCHAPTER 20 Halal certification and global market access
