Principles of halal-compliant fermentations: Microbial alternatives for the halal food industry

Karahalil E.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.98, pp.1-9, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 98
  • Publication Date: 2020
  • Doi Number: 10.1016/j.tifs.2020.01.031
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.1-9
  • Keywords: Microbial products, Halal media, Genetic modification, Chymosin, Cochineal, Gelatin, LACTIC-ACID BACTERIA, BLOOD, PIGMENTS, INSECTS, FEED, FISH, PRESERVATION, MICROALGAE, EXPRESSION, INGREDIENT
  • Akdeniz University Affiliated: Yes

Abstract

Background: Microbial food ingredients produced using biotechnology have a wide range of applications in the food industry. With new technological improvements such as genetic modification, microbial products can be produced more effectively. Microbial products and the new ways of producing them have led to some confusion for consumers in recent years. Religions and lifestyles are determinative factors in the food consumption preferences of different societies. People who are followers of a religion or philosophy of life, such as Islam, inquire about the microbial ingredients of the foods they consume. For Muslim societies, who follow Islam, it is critical that microbial products match the criteria of the Islamic diet. Therefore, they require some basic principles that must be followed in the production of bioproducts.