Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis

Advances and challenges in conventional and modern techniques for halal food authentication: A review

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever-increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high-pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E-Nose), polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near-infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.

Perceived challenges in implementing halal standards by halal certifying bodies in the United States

Islamic dietary laws inform halal standards, defining which foods are halal (lawful and permissible). Many halal foods are produced in non-Muslim majority countries increasing the likelihood they might be haram (prohibited). Halal certification is one way to operationalize halal standards, hence protecting Muslim consumers. At present there is no unified halal standard guiding halal certification. The aim of this study was to determine the perceived challenges in implementing halal standards in the United States. Semi-structured in-depth interviews were done with a representative from 6 of the 11 halal certifying bodies (HCBs) in the United States. All reported their role was to verify food safety records for compliance with government regulations but not to monitor food safety practices. Two main issues-forged halal certificates and expired halal logos were identified as significant issues. Three HCBs stated there is no problem with having multiple halal standards, but all believed it is necessary to have one universal halal standard with minimum standards followed by everyone. The findings of this study can be beneficial to the U.S. halal industry as it highlights the challenges and issues they face.

Trends and challenges in phytotherapy and phytocosmetics for skin aging

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Free radicals, oxidative stress, and inflammation contribute to the etiology of most chronic diseases.

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Natural products can be incorporated into cosmetics, cosmeceuticals, and nutricosmetics to tackle inflammation-related diseases.

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The use of alternative green extraction solvents such as natural deep eutectic solvents and electrochemically reduced water is trending.

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Delivery systems are important for the enhancement of the bioavailability, stability, solubility, and controlled release profile of the bioactives.

Oxidative stress and inflammation mostly contribute to aging and age-related conditions including skin aging. The potential of natural products in the form of naturally-derived cosmetics, cosmeceuticals, and nutricosmetics have, however, not been fully harnessed. This review, thus, critically analyzes the potential roles of natural products in inflammation-related skin aging diseases due to the increasing consumers’ concerns and demands for efficacious, safe, natural, sustainable, and religiously permitted alternatives to synthetic products. The information and data were collated from various resources and literature databases such as PubMed, Science Direct, Wiley, Springer, Taylor and Francis, Scopus, Inflibnet, Google, and Google Scholar using relevant keywords and Medical Subject Headings (MeSH). The role of green extraction solvents as promising alternatives is also elucidated. The potential enhancements of the bioavailability, stability, solubility and controlled release profile of the bioactives using different delivery systems are also presented. The current potential global market value, motivators, drivers, trends, challenges, halal, and other regulatory certifications for cosmeceuticals and nutricosmetics are equally discussed. The adoption of the suggested extractions and delivery systems would enhance the stability, bioavailability, and target delivery of the bioactives.

Blockchain-Empowered Halal Fashion Traceability System in Indonesia

Incorporating blockchain into Halal traceability systems is developing in nature; the research aspires to examine the participation intent in blockchain-empowered Halal fashion traceability (BHFT) system via a joint framework that includes diffusion of innovation theory, institutional theory, and Halal-oriented approach. The study uses a simple random sampling method to collect the data from 165 Indonesian Halal fashion manufacturing companies. PLS-SEM is employed to examine the conceptual framework. Findings show that Halal-oriented approach significantly affects institutional pressures, while institutional pressures significantly affects perceived desirability, and perceived desirability significantly affects the participation intent. The companies operating an inclusive Halal-oriented approach will be more aware of the institutional pressures that expect them to partake in a BHFT. The paper enhances the existing literature in Halal supply chains, blockchain, operation management, and information systems via a cohesive framework and empirical insight.

Halal Food Sustainability between Certification and Blockchain: A Review

Islam is the second-largest religion on a global scale. All around the world Muslims are estimated to comprise more than 1.9 billion people. Therefore, the demand for Halal commodities is expected to reach a high growth rate: thus, it is crucial to increase its global market’s reliability and traceability. Based on these grounds, the scope of this paper is to assess Halal food sustainability, examining the barriers and opportunities offered by the certification and blockchain tools. To this purpose, the authors carried out an integrative literature review, selecting 54 contributions in the Web of Science platform. Despite several limitations, such as the lack of a standardized framework or universally accepted and reliable certifying authorities, the implementation of blockchain technology has emerged as an interesting instrument to increase the trustworthiness and traceability of Halal foods. This tool could also help the development of protocols and standard procedures, ensuring hygienic and permitted products that may boost food safety and security. Besides, the enhancement of the Halal certification and the blockchain tool, even if several efforts are required in terms of innovation and cooperation by local authorities, industrial associations and leading consumers, could enhance fair trade, ethical business, green animal breeding and environmental economics, and hence sustainable development.

Recent advances in halal food authentication: Challenges and strategies

Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review provides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.

Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020

Gastronomy represents a significant part of the cultural heritage and identity of tourist destinations; however, related scientific literature is scarce. Considering these aspects within the field of tourism and hospitality, and selecting the articles written in English indexed in the Web of Science and Scopus from 2001 to 2020, the objective of this research is twofold: (1) to present a bibliometric analysis of the literature on gastronomic heritage (71 articles); and (2) to analyze some aspects (main topics, frequency of key terms, methods, and data sources) of the research on case studies in Asia and Europe (46 articles), as they are the most prominent regions on the representative list of the intangible cultural heritage of humanity (UNESCO). The study shows the temporal evolution of the literature on gastronomic heritage in parallel with UNESCO’s actions on cultural heritage. The results reveal that most articles relate gastronomic heritage to the sustainability of tourist destinations, and that European case studies address sustainability more than Asian studies do. Regarding the methodology to analyze Asian and European case studies, qualitative research predominates. Within quantitative studies, the use of online content generated by consumers and marketers as a data source is rare.

Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sensory evaluation. Significant reductions of 3.65 log CFU were observed in TPC in rice cake treated with MCO solution after 28 days of storage. However, mold and yeast counts were only reduced by ethanol treatment. Among the physical texture properties analysis, hardness was maintained for the 28 days in all samples. The total color difference values (ΔE) revealed no significant color changes in any rice cake compared to the controls. The ethanol-treated rice cake scored the lowest for overall preference and desired hardness.

Analysis of pork adulteration in the corned products using FTIR associated with chemometrics analysis

Meat-based foods such as beef corned became one of the targets of counterfeiting with pork because relatively cheaper. This becomes a serious problem for Muslims, especially in Indonesia. One method that can be used to detect fat was Fourier transform infrared (FTIR) spectrophotometry. The purpose of this study was to quantitatively analyze and a group of corned beef and corned pork using FTIR spectrophotometry combined with chemometrics. Reference samples corned pork-beef made of 7 various concentration (0%, 25%, 35%, 50%, 65%, 75%, 100%) and 6 product samples purchased in the Umbulharjo, Yogyakarta. Extraction was carried out by the soxhlet apparatus using n-hexane technical solvent for 4 – 5 hours at 69 – 70 °C. Fat analyzed using FTIR spectrophotometry for generating infrared spectral data then processed with Partial least square (PLS) chemometrics for quantitative analysis and Principal component analysis (PCA) for grouping. Results of quantitative analysis chemometrics PLS, selected areas fingerprints for analysis corned pork-beef was 1180 – 730 cm-1 with R2 0.9833; RMSEC 2.06%; RMSEP 1.65% and RMSECV 2.22%. The results of PCA showed groupings in different quadrants between corned pork 100% and corned beef 100%. Results showed that FTIR spectrophotometry combined with chemometrics can be used for quantitative analysis and grouping of pork corned and beef corned on the market but it can not identify pork in corned after choking process.

Development and verification of a quantitative real-time PCR method to identify and quantify gelatin derived from animal hide

The species origin of hide gelatin is a crucial issue with respect to health concerns and religious restrictions. Analysis of the animal-derived ingredients of gelatin by reliable methods is necessary to ensure its authenticity. However, due to the highly processed nature of gelatin, it remains a challenge to identify gelatin end products accurately and robustly. Our study established and verified a quantitative real-time PCR (qPCR) method based on careful selection of target genes and a DNA extraction method. The middle products of the gelatin production streamline were investigated to explore the influence of each critical processing step on the method. Gelatin reference samples were used to quantify the levels of target species. Commercial gelatin commodities were surveyed to highlight the mislabeling situation. In summary, the qPCR method was demonstrated to be highly specific and sensitive, with limits of detection (LOD) of 0.1 to 1 pg/µL and gelatin LODs of 0.1% to 5% (w/w). The transition from decoction to concentrated gel was found to have the most severe effect on the qPCR. Intensification of pressure or temperature or employment of enzyme hydrolysis aggravated the DNA damage, resulting in elevated Cq values. Quantitation of gelatin products was feasible; gelatin products produced from 5% target hide and 95% matrix hide mixtures showed 2.9% to 5.2% target species. The 26% relative error for low gelatin content is acceptable for semiquantitation purposes. A market survey showed that 52.6% of the gelatin products were mislabeled as being of animal origin.

The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review

Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.

Risk management in Halal supply chain: an integrated fuzzy Delphi and DEMATEL approach

Purpose

In a globalised environment, market volatility makes risk management an essential component of the supply chain. Similar to conventional supply chains, a Halal supply chain (HSC) is also affected by several factors making it vulnerable to risks. Therefore, the purpose of this study is to identify and analyse the elements of Halal supply chain management (HSCM) and their significant risk dimensions.

Design/methodology/approach

In total, 72 risk elements of HSCM are identified through a review of contemporary scientific literature along with news items and official websites related to risk management of conventional supply chain management, HSC and sustainable supply chain. Further, 42 risk elements are finalised using fuzzy Delphi and then these risk elements are categorised into 7 dimensions. The interrelationships among the risk dimensions as well as risk elements are developed using fuzzy DEMATEL.

Findings

Results suggest that production, planning, logistic & outsourcing and information technology-related risk are prominent risk dimensions. The causal relationships among the significant risk dimensions and elements related to the HSCM may help managers and policy planners.

Research limitations/implications

This study faces a challenge due to inadequate availability of the literature related to risk management in the area of HSCM. Further, this study has used inputs from experts, which can be biased.

Originality/value

To the best of the author's knowledge, it is the first comprehensive study towards investigating the interrelationships among the risks in the context of the HSCM.

Detection of porcine-derived ingredients from adulterated meat based on real-time loop-mediated isothermal amplification

Increasingly globalized and complex food supply chains contribute to a growing problem of meat fraud. Meat adulteration with pork is especially exceptionable to the global population for health concern and religious faith reasons. To prevent unfair competition and protect consumer rights, an efficient and rapid assay to identify the species of meat products is crucial. In this study, a real-time loop-mediated isothermal amplification (real-time LAMP) assay was developed for the detection of a porcine gene in meat products. The designed primers were highly selective for the porcine gene. The amplification showed no cross-reactivity with 11 other meats. The established method required 20 min with an initial amplification curve of approximately 10 min and demonstrated a detection limit of 1.76 pg/μL porcine DNA, which is 1000 times more sensitive than PCR. This study is the first attempt at detecting porcine-derived ingredients using a real-time LAMP assay in commercial products. This method meets specificity, rapidness, robustness, and sensitivity criteria; its practical application will greatly aid in battling adulteration in the food industry.

Potential authentication of various meat-based products using simple and efficient DNA extraction method

BACKGROUND

The growth of halal food consumption worldwide has resulted in an increase in the request for halal authentication. DNA-based detection using powerful real-time polymerase chain reaction (PCR) technique has been shown to be highly specific and sensitive authentication tool. The efficient DNA extraction method in terms of quality and quantity is a backbone step to obtain successful real-time PCR assays. In this study, different DNA extraction methods using three lysis buffers were evaluated and developed to recommend a much more efficient method as well as achieve a successful detection using real-time PCR.

RESULTS

The lysis buffer 2 (LB2) has been shown to be the best lysis buffer for DNA extraction from both raw and processed meat samples comparing to other lysis buffers tested. Hence, the LB2 has been found to be ideal to detect meat and porcine DNAs by real-time PCR using pairs of porcine specific primers and universal primers which amplified at 119 bp fragment and 93 bp fragment, respectively. This assay allows detection as low as 0.0001 ng of DNA. Higher efficiency and sensitivity of real-time PCR via a simplified DNA extraction method using LB2 have been observed, as well as a reproducible and high correlation coefficient (R²  = 0.9979) based on the regression analysis of the standard curve have been obtained.

CONCLUSION

This study has established a fast, simple, inexpensive and efficient DNA extraction method that is feasible for raw and processed meat products. This extraction technique allows an accurate DNA detection by real-time PCR and can also be implemented to assist the halal authentication of various meat-based products available in the market. © 2019 Society of Chemical Industry.

Halal Criteria Versus Conventional Slaughter Technology

Simple Summary

While legislation can be implemented, amended or revoked according to the requirements of a given time period, this is very difficult or even impossible with religious laws due to their sanctity. Faithful Muslims believe in the sanctity of the main Islamic laws (Quran and Hadiths) because, according to them, they originated from heavenly and divine sources (God and his prophet Muhammad). The technological means of the meat industry are constantly evolving to meet the requirements of the present day and may sometimes be inconsistent with ancient religious norms. Recently, greater attention has been paid to the halal meat industry due to the increased size of the Muslim community in Europe; the opportunity of producing and exporting meat and meat products to the Islamic world; and the ease of delivery, trade and transport. The purpose of this study is to highlight some of the controversial aspects of modern technological means and the principles of the halal meat industry. The controversial aspects that this study deals with include the practices of modern slaughter (animal fasting prior to slaughter, the animal’s body position during slaughter, the location of the incision during bleeding, stunning and mechanical slaughtering). This review may contribute to raising awareness among producers and consumers and to finding means of technology compatible with halal criteria.

Abstract

The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry. Modern slaughter practices, including animal fasting prior to slaughter, animal body position, the location of the incision during slaughter, stunning and mechanical slaughter, are reviewed. The purpose of preslaughter feed availability according to halal criteria could be to ensure greater welfare for animals, though feed withdrawal is necessary today. Although there is no clear unified opinion among the Islamic sects, reversible stunning of animals is generally accepted. A neck cut at a higher position than the conventional low cut in cattle may reduce the compromise in welfare (the onset of unconsciousness), minimise false aneurysm and be compatible with halal criteria. This study may contribute towards consideration being given to technology that is not in conflict with the religious legislation, while at the same time meeting the requirements of the modern meat industry.

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.

Specific PCR assays to determine bovine, porcine, fish and plant origin of gelatin capsules of dietary supplements

Gelatin, a purified protein derived mostly from pig skin and bovine tissue, is used widely in both food and pharmaceutical industries. Here, to determine the species of origin of capsule gelatin, we developed a sensitive and reliable test using the polymerase chain reaction (PCR) method, which included 1) species-specific or universal primer sets, designed to detect short 16S ribosomal RNA (rRNA) gene sequences from cow, pig, and fish (tilapia) as well as genes encoding the large subunit of plant ribulose-1,5-bisphosphate carboxylase oxygenase and 2) species-specific PCR coupled with whole-genome amplification. This method was used to verify manufacturing label claims of 28 gelatin capsule samples sold as dietary supplements. The results from 27 samples were consistent with gelatin-related information on the manufacturer label, while one sample that mentioned tilapia gelatin was found to contain only bovine DNA. This rapid method can therefore be used to verify the authenticity of gelatin capsules.

Revealing factors hindering halal certification in East Kalimantan Indonesia

Purpose

– This study aims to explore various factors that hamper halal certification in food service industries in East Kalimantan, Indonesia. World halal business as well as awareness in halal products and services consumption has been growing rapidly for the past few years. However, many industry players have not yet realized those huge potential concepts of halal business. Food service industries such as restaurants and caterings show less concern in putting priority on the issue of halal certification.

Design/methodology/approach

– A qualitative data collection technique called nominal group technique (NGT) was used in this study. Four categories of stakeholders participated in this NGT to represent certifying body, consumers, industry player and government. Each category was given a fundamental question: “What factors are hindering restaurant and catering in East Kalimantan, Indonesia, in obtaining halal certification?”

Findings

– The authors found that through NGT, the authors can obtain top priority issues to be followed up by the respecting institutions which are concerned. The lack of socialization and information have led to the lack of knowledge and awareness. This is the most important issue addressed by the participants.

Research limitations/implications

– This research was conducted to collect data from various stakeholders in East Kalimantan Province of Indonesia. Considering the vast expanse of Indonesia and different level of development in each province, results of this study could not be generalized as Indonesia situation in general.

Practical implications

– Halal certification in food service industry gains low interest from industries. This research presents hampering factors in various perspectives and offers some suggestions to overcome those issues accordingly.

Originality/value

– It is hard to find research paper discussing halal management from the Indonesian perspective. This paper extends the use of NGT in halal management with the perspectives from many stakeholders in food service industries. It provides a relatively new finding from the Indonesian point of view.

Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas

There are increasing concerns of society towards the consumption of animal products which have been produced and transformed in a sustainable manner. This trend influences consumer purchasing decision making, particularly in developed countries. On the other hand, in the next years, the pressure to increase the volume and efficiency of meat production will be much higher to cope with the expected unsatisfied demand. At least in part, current and future technologies could contribute to solve this challenge. However, the use of some of these innovations could have a negative effect on consumer preferences. There is no consensus in our society about this dilemma. The objective of this paper is to review the scientific evidence related to these topics and to analyze and discuss the effect of some of the extrinsic and intrinsic factors linked with the sheep industry which could affect the acceptability of lamb meat by consumers.

Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat

This paper reports on halal credence quality coordination and Muslim consumers' willingness to buy and pay for certified halal labelled meat at the supermarket and the Islamic butcher. Cross-sectional data were collected through a survey with 202 Muslim consumers in Belgium. Findings indicate that more acculturated and female consumers are more in favour of purchasing certified halal labelled meat in a supermarket. Important conditions are that supermarkets can provide a guarantee of separating halal from non-halal meat and of the organisation of adequate verification and control. Results further show that more Muslim consumers are willing to pay a price premium (of 13% on average) for halal labelled meat at the Islamic butcher shop than at the supermarket. The higher the importance attached to a certified halal label and the more distrust in the actual halal meat status, the higher the likelihood that a Muslim consumer is willing to pay a higher price for certified halal labelled meat at the Islamic butcher shop. Gender and generation determine the actual premium Muslim consumers are willing to pay.