Transcript Ensuring Halal Value Addition in Dairy Products

Ensuring Halaal Value
Addition in Dairy Products
Moulana MS Navlakhi
South African National Halaal Authority
PAK – ASEAN Workshop on Halal Food Production
Technology and Certification system
11-12th March 2009 – Karachi Expo Centre, Pakistan
AFRICA… SOME FACTS
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Cradle of Humankind
First sanctuary for Muslims
Approx 400m Muslims
Natural resources
Colonial invasion
SOUTH AFRICA –
The Rainbow Nation
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Unique location
3000 km coastline
Highly developed infrastructure
11 languages
Muslim minority
Introduction
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‘Halaal’ dietary law simplified
Common misconception
Ambit of application
Halaal diet – preference or obligation
Additives / Food ingredients
Dairy Products Source and Definition
• Dairy products defined as foodstuff
produced from milk
• Dairy among the oldest food industries
• Sources – Cows, Buffalos, Goats, Sheep,
Camels, etc.
Main Source
• Cows Milk
Dairy In the Qur’ân
• “ Verily, in the cattle there is a lesson for
you. We give you to drink of that which is
in their bellies, from between the impurities
and blood, pure milk palatable for the
drinkers”.
(Chapter 16, verse 66)
General Rule for Eggs
& Dairy Products
• Milk and eggs of all acceptable animal
species are permitted
Dairy in the Good ‘ol Days
• Fresh Milk
• Cream
• Butter
Nowadays ….
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Fortified Milk
Low Fat Milk
UHT Milk
Skim Milk
Buttermilk
Condensed Milk
Evaporated Milk
Milk/Juice Blend
Nowadays ….
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Fresh cream
Sour cream
Flavoured Butters
Fortified Yoghurt
Fat Free Yoghurt
Flavoured Yoghurt
Fruity Yoghurt
Drinking Yoghurt
Nowadays ….
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Hard Cheese
Cottage Cheese
Processed Cheese
Feta Cheese
Mozzarella Cheese
Parmesan Cheese
Cream Cheese…
Why Additives ? ? ?
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Processing Aid
Improve Texture
Add Colour
Lock in Moisture
Enhance Appearance
Create Stability
Ensuring Halaal Value Addition. . .
Critical Ingredients
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Fortification agents
Gelatin
Glycerin/glycerol
Emulsifiers
Stabilisers
Enzymes
Alcohol
Flavourants
Colourants
Critical Ingredients
•Fortification Agents
- Addition of specific nutrients to population with
an increased level of intake.
•Gelatin
– No distinction on the label for the source of
animal, so any product containing gelatin is
Haram or suspected.
•Glycerin
– No distinction on the label for source of
glycerin (animal or vegetable) so any product
containing glycerin is also suspected.
Critical Ingredients
• Emulsifiers:
– Commercially
available
mono
and
diglycerides may be manufactured from
vegetable oil, beef fat or lard.
– If not labeled as vegetable, then product is
considered suspected.
Critical Ingredients
• Enzymes:
– The source can be animal, plant or microbial.
Normally the label does not make any
distinction.
• Whey and Other Dairy Ingredients:
– Depends on the enzyme used. Normally the
label does not make any distinction, so the
products will either be Haram or suspected.
Critical Ingredients
• Alcohol:
• Wine & Liquor is not permitted
• Alcohols naturally occurring in fruits
which is distilled into essences is
condoned in small amounts.
• Ethanol used for technical applications
e.g. solvent, carrier etc. may be
permitted at specified residual levels.
Biotech Ingredients
• Non-hazardous Chemicals are
acceptable
• Microbial Enzymes are acceptable
• Transgenic Foods
• Plant to plant gene transfer is ok
• Animal to plant gene transfer ?
• Animal to animal gene transfer ?
Halaal Assurance – an option ?
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Leading edge
Export requirement – Muslim Countries?
Expand market share
1,6 billion Muslims
650b US $
CONCLUSION
Conclusion
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Motivation not Coercion
Proactive industry approach
Halaal alternatives
Religious obligation
Corporate responsibility
Shukran !
Thank You For Your Attention !
www.sanha.org.za