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Halal Highlights Winter 2023
Everything That Is ‘Halal’ Is Not ‘Haram’ Each Of The Great World Religions Has Its 0wn Individual Principles
Each of the great world religions has its own individual principles which concern, among other things, the consumption of a particular type of food, its origin or the way in which it is prepared. These rules are more or less restrictive depending on the religion. Some of them indicate the exact types of products authorised or completely prohibited for consumption by their followers.
To what extent can religion influence respect for the principles in the act of consumption itself? It depends on the type of religion, the interpretation of the rules and the determination of believers to follow its teachings.
One of the most interesting religions, whose doctrine defines in detail the rules of consumption, among other things, is Islam. The concept of ‘halal’ is a determinant of the Islamic doctrine in the area of food that is acceptable to be consumed by the followers.
What is Halal?
Halal is a set of rules concerning the life principles of Islamic followers and ‘Muslim morality’. It includes, among other things, nutritional standards in accordance with the Islamic law of Shari’ah. Halal means everything that is allowed or in compliance with Islamic law. The opposite of halal is the concept of ‘haram’ which in Arab culture means things that are unacceptable or illegal in Islamic law.
Please note that halal (allowed) and haram (prohibited) refer not only to consumption but also to other areas of human life.
Differences between halal and kosher
In European culture, Halal is usually identified as a restrictive way of eating followed by Islamic believers, which in principle is similar to Jewish kosher. The similarity ends with the general existence of a ban on the consumption of a certain group of food products and foods prepared from them.
Muslims generally allow kosher products to be consumed, but not all halal foods can be consumed by Jewish communities. Why? Because the kosher guidelines prohibit, for example, the combination different types of food (such as meat and dairy).
The difference between the halal and the kosher lies primarily in ritual slaughter of animals, although slaughter is similar, Jews do not speak the name of God with every animal that they slaughter. However, they recite a special prayer for the first and last animal they slaughter. Muslims who obey the halal rituals always speak the name of God over every animal slaughtered.
A key issue in the kosher slaughter of terrestrial animals and birds (S hechita) is also the person who carries it out. This role is played by a specifically educated, religious and pious man, with a knowledge of the Talmud (Shochet). During the Shechita, he recites a special blessing addressed to God (Hahn). At the time of halal slaughter, there is no such procedure. According to halal, every adult and pious Muslim can perform a slaughter ritual.
Muslims consider cattle or sheep as a whole to be a halal, provided they are killed according to the ritual. The Jews, on the other hand, regard only the rear quarter of the animal as kosher.
In addition, Islamic followers are looking for a source of enzymes before they are obtained. If these substances originate from an animal which is not halal, their use in any form shall be prohibited. In the case of kosher, the origin of enzymes is irrelevant, as Jews consider all enzymes, even those from non-kosher animals, to be kosher.
Halal rejects all alcohol, wine and drugs. However, the kosher law permits, for example, wine as a kosher product.
Although Islamic law recognises rabbit meat, wild hens, crustaceans, ducks and geese as halal, they are not considered as food allowed under the kosher rules.
Why does Islam prohibit certain food products?
Islam has a very interesting food legislation, but it is also a very complex and comprehensive subject. As with other known religions, the rules were established and written to protect followers from the spiritual danger of eating certain products and foods prepared from them.
Halal cuisine is naturally linked to Muslim culture and the Quran. Islam is the second religion in the world in terms of the number of followers. Moreover, the number of the Muslim population is still increasing. Halal cuisine is therefore also popular.
The reason for the popularity of halal is that foods authorised for consumption by Muslims are associated with high quality and safety. As a result, not only Islamic believers have a positive attitude toward it. Halal products are readily purchased by both Muslims and followers of other religions. This is particularly the case in regions where Islam is the dominant religion. Therefore, the production of Halal food is increasingly popular and is growing rapidly.
The nutritional requirements according to halal usually have their genesis in history. Although today some of the exclusions appear to be unrelated to specific prohibited products, the bans have survived to this day.
Importantly, not all individual dietary restrictions were introduced at the same time. They were introduced gradually, and some of them were revealed as haram (forbidden) long after the death of the prophet Muhammad, who died in Medina in 632. This is how the doctrine of halal developed over the centuries.
Scientific basis for the halal guidelines
The Quran guidelines indicate that all food products are halal (allowed except those explicitly mentioned as haram (not compatible with Islam law or prohibited).
We already know that meat is the most rigorously regulated food. The Quran definitely prohibits the eating of pork as well as the blood and meat of dead animals and that of animals that have been sacrificed without compliance with the Islamic religion. It is required to pronounce the name of Allah over every animal during its ritual slaughter.
According to the halal rules, products intended for consumption by Muslims must not contain narcotics (alcohol, drugs) or other unauthorised materials.
So how do Muslims explain the prohibitions associated with the consumption of certain non-hala products? Below are some examples cited on the basis of scientific reasoning:
The pig is an incubator for pathogenic worms and micro-organisms which, along with its meat, enter the human body, wreaking havoc there.
Fatty acids, a fat composition in pork, is not compatible with human fat and biochemical systems. They are therefore harmful to human life and health.
Dead animals are not fit for human consumption due to the progressive process of natural degradation that produces harmful chemical substances (toxins) dangerous to human health and life.
The blood discharged from the animal body is harmful because it contains bacteria, toxins and metabolic products.
Intoxicants such as alcohol, narcotics, and drugs in various forms are extremely harmful to the human nervous system. They lead to social pathologies, diseases and, in many cases, even death.
Despite the fact that these arguments have scientific foundations, religious grounds remain the main foundation behind the bans, and thus the provisions of the holy book of Quran. Muslims therefore allow al food as a halal, provided that it is ‘clean’. Only then is it fit for consumption. The decision on the purity of the various products is made by Islamic case law, based on the Ahadith principles, which determine whether the animal or bird is halal (allowed) and legal, or haram (prohibited) and illegal.
Halal certification
The growing popularity of the ‘halal economy’ is a function of various economic and cultural incentives Among these, the certification of halal (allowed) products and services that are in compliance with the rules of Islam plays an important role.
This compliance is confirmed by a halal certificate. Certification generally begins with verification of the ran material manufacturing process. Each step in the process of the production of a given product, from raw materials to finished goods, must comply with the rules of Islam. This applies in particular to production technologies, cross-contamination, the origin of ingredients, additives contained in recipes and other important areas, such as storage and confectioning.
The following entities may be included in the Halal Certification:
– food producers and sellers, food additives, materials and packaging,
– manufacturers and sellers of cosmetic products and personal hygiene products,
– manufacturers and dealers of household, industrial and institutional detergents,
– manufacturers of chemical, pharmaceutical, and medical printing products,
– logistics companies, service companies, garbage collection and utilisation,
– producers and animal feed and feed additives,
– producers and traders of chemical and biochemical agents, pesticides and fertilisers,
– manufacturers of machinery and processing equipment,
– producers and distributors of drinking water dispensers, – farm and fishery owners,
hotels and restaurants.
These entities, companies, or legal entities may also require halal certification from their suppliers to certify their products or services. When they certify their products, they have the opportunity to gain an additional competitive advantage in the growing halal food market.
(Source: https://www.products.pcc.eu/en/blog/everything-that-is-halal-is-not-haram/)
Halal Recipe of the Month: Smoked Salmon Crudites
Smoked Salmon Crudites
This is such a tasty, elegant and rather quick recipe to make for a party in any season, really. I’ve made them for Ramadan Iftar parties, Eid gatherings, family night dinners, and in special occasions.
Ingredients:
8 ounces cream cheese, 1/2 cup sour cream, Juice of one large lemon, 1/3 cup freshly chopped dill Sea salt, to taste (about 1/8 teaspoon), Freshly ground black pepper, to taste (about 1/8
teaspoon), 4 ounces smoked salmon (preferably wild), 1/3 cup diced cucumber, 2 tablespoons heavy whipping cream (optional), Arugula or spring greens leaves.
Method:
If you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it together with the sour cream; if not,
an electric beater works fine. Add the lemon juice, fresh dill, salt and pepper. Roughly chop the salmon then gently fold it into the dip. Fold in the cucumbe with a spoon or spatula. Check the consistency and, if desired, add the heavy cream to create the consistency you prefer.
(Source: http://www.myhalalkitchen.com)
COMPANY PROFILE
At Lallemand Inc., they believe that success comes from cooperation. They put all their company resources at the service of their customers and partners, from their production facilities, experience and network of experts, to their knowledge, energy and the innovative spirit of their people.
The key to their success is cooperation not only cooperation among ourselves, but cooperation with their customers, researchers, suppliers and the key people in the markets they serve.
Lallemand Inc. is a privately owned company that researches, develops, produces and markets yeasts, bacteria and related products with the aim of reproducing, managing and optimizing natural fermentation processes in the agri-food industries.
They take pride – individually and collectively – in the quality of their work, the advanced processes they use, the products and services they provide, and in the recognized and validated efficacy of their continuous improvement program. They take pride in meeting selected customer needs ahead of our competition. They take pride in achieving and sustaining levels of financial returns as a measure, beyond the numbers, of the value our customers agree we create.
Lallemand Inc has obtained IFANCC halal certification for another plant in Tara, ON. For more information, please visit: www.bio-lallemand.com
Wing’s is a family business that began in 1953 with the goal of supplying Oriental noodles to Chinese restaurants. Since then, Wing’s has expanded to include a full range of quality products created specifically for the consumer and foodservice markets.
Wing’s is a family business that began in 1953 with the goal of supplying Oriental noodles to Chinese restaurants. Since then, Wing’s has expanded to include a full range of quality products created specifically for the food service and consumer markets.
In 1976, Wing’s expanded operations to western Canada establishing a manufacturing plant in Edmonton. With two plants up and running in Toronto and Edmonton, Wing’s was able to expand production, maintaining state-of-the-art facilities which employ over 275 people, with capacity for over 10 million units a day.
Today, Wing’s is still a family business and many of its original customers still rely on Wing’s products to offer consistent quality and leading edge innovation.
Wing’s also offers its customers flexible liquid pouching capabilities ranging from 3 grams to 20 lites, along with custom formulation, processing and packaging services which are utilized by many major retail food manufacturers. In fact. our custom formulated and packaged products can be seen in most major food retailers across Canada.
Wing’s Food Products has obtained IFANCC halal certification for some of their products. For more information, please visit their website: www.wings.ca