Front Cover -- Innovation of Food Products in Halal Supply Chain Worldwide -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Introduction -- 1 Overview on halal issues -- 1.1 Halal issues: an introduction -- 1.2 Production-related issues -- 1.2.1 Raw materials and ingredients -- 1.2.2 Preslaughter stunning in halal meat production -- 1.2.3 Cellular and simulacra agriculture technologies -- 1.2.4 Halal workers' work and wellness -- 1.2.5 Halal-compliant financing -- 1.3 Authentication and certification issues -- 1.3.1 Too many halal certifiers with no unified standard -- 1.3.2 Lack of appropriate rapid authentication techniques -- 1.3.3 Ownership of halal-certifying organization -- 1.4 Antihalal groups and economic Islamophobia -- 1.5 Halal training and capacity building -- 1.6 Conclusion -- References -- 2 Halal food product innovation according to Shariah law -- 2.1 Introduction -- 2.2 Product innovation in Islam -- 2.3 Principles of the Halalan Toyyiban -- 2.4 Haram: forbidden food and drinks -- 2.5 Mashbooh, mushtabahat: questionable or doubtful -- 2.6 Slaughtering of animals according to Islamic rights -- 2.7 The basic principles of halal, by al-Qaradawi, in the book al-Halal wa al-Haram fi al-Islam -- 2.8 Halal standards as an effort toward Halalan Toyyiban -- 2.9 Harmonization of halal standards -- 2.10 Conclusion: halal product innovation -- Acknowledgment -- References -- 2 Product and Processing Innovations -- 3 Modification of plant fats and oils as lard alternatives -- 3.1 Introduction -- 3.2 Triacylglycerol composition of lard-alternative lipids -- 3.3 DSC thermal profiles of lard-alternative lipids -- 3.4 Solidification profiles of lard-alternative lipids -- 3.5 Lard-alternative formulations by fat blending -- 3.5.1 Binary blends of mee fat:palm stearin.

3.5.2 Ternary blends of avocado fat:palm stearin:cocoa butter -- 3.5.3 Quaternary blends of palm oil:palm stearin:soybean oil:cocoa butter -- 3.6 Future prospects and challenges -- References -- 4 Umami sources in flavorings and seasonings: halal approach -- 4.1 Introduction -- 4.2 Umami sources -- 4.2.1 Traditional food -- 4.2.1.1 Animal-based umami sources -- 4.2.1.1.1 Marine-fermented products -- 4.2.1.2 Plant-based umami sources -- 4.2.1.2.1 Fermented soybean product -- 4.2.2 Commercial preparation -- 4.2.2.1 Umami and kokumi compounds -- 4.2.2.1.1 Soya sauce -- 4.2.2.1.2 Monosodium glutamate, inosine-5′-monophosphate, and guanosine-5′-monophosphate production by fermentation process -- 4.3 Halal process and execution in umami production -- 4.3.1 Standards and halal references -- 4.3.2 Halal risk management through Malaysian halal management system -- 4.4 Innovative trends in halal food industry -- 4.4.1 Case study: chicken hydrolysate the halal way -- 4.5 Conclusion -- References -- 5 Engineered meat and its acceptability -- 5.1 What is engineered/cultivated meat? -- 5.1.1 Cells -- 5.1.1.1 Embryonic stem cells -- 5.1.1.2 Induced pluripotent stem cells -- 5.1.1.3 Immortalized cells -- 5.1.2 Cell culture -- 5.1.3 Tissue -- 5.1.4 Benefits and downsides of cultivated meat -- 5.1.5 Acceptance of cultivated meat -- 5.1.5.1 General -- 5.1.5.2 Special interest groups -- 5.1.6 Criteria for halal approval -- 5.2 Conclusion and recommendations -- References -- 6 Product innovation: palm oil fat in plant-based meat -- 6.1 Introduction -- 6.2 Market size of plant-based meat products -- 6.3 Driving factors of plant-based meat products -- 6.4 History of plant-based meat -- 6.5 Ingredients in plant-based meat -- 6.5.1 Types of protein and their functions -- 6.5.2 Fat (function, types, comparison with animal fat in meat and plant-based meat products).

6.5.3 Carbohydrate as binding agents -- 6.5.4 Other additives -- 6.6 Palm fats in plant-based meat -- 6.6.1 Palm oil fractions and solid fat composition -- 6.6.2 Use of palm oil and palm kernel oil as animal fat replacer -- 6.7 Conclusion -- References -- Further reading -- 7 Palm oil-based emulsifier: halal and sustainable -- 7.1 Introduction -- 7.2 Overview of emulsifiers and emulsion -- 7.3 Emulsifiers in food applications -- 7.4 Emulsifiers in nonfood applications -- 7.5 Palm oil and its derivatives as halal emulsifier -- 7.6 Palm-based emulsifier in meeting global trend -- 7.7 Halal authentication for emulsifiers -- 7.8 Conclusion -- References -- 8 Enzyme, the cheese case -- 8.1 Introduction -- 8.2 Cheese -- 8.2.1 Soft cheese -- 8.2.2 Milk coagulant -- 8.2.3 Rennet -- 8.2.3.1 Microbial enzyme -- 8.2.3.2 Plant enzyme -- 8.3 Case study: Optimization of milk-clotting activity and rheological monitoring in soft cheese production using plant enzyme -- 8.3.1 Optimization of yield and milk-clotting activity -- 8.3.2 Evaluation of proteolysis -- 8.3.3 Viscoelastic properties -- 8.4 Demand for halal cheese -- 8.5 Conclusion -- References -- 9 Gelatin Substitute -- 9.1 Gelatin -- 9.2 Sources of Gelatin -- 9.3 Chemistry and Structure of Gelatin -- 9.4 Types of Gelatin Substitutes -- 9.5 Functional Properties: Gelling and Surface Behavior -- 9.6 The Factors that Drive the Rise of Plant-based Gelatin Replacers -- 9.7 Regulatory Aspects and Future Outlook: An Overview -- 9.8 Conclusion -- References -- Further reading -- 10 Alternative biomanufacturing of bioactive peptides derived from halal food sources -- 10.1 Introduction -- 10.2 Bioactive peptides as functional food ingredients -- 10.3 Halal food sources and bioactive peptides production -- 10.3.1 Animal-based protein -- 10.3.2 Plant-based protein.

10.4 In-silico assessments of potential bioactive peptides -- 10.4.1 Structure implication of bioactive peptides on ACE inhibition -- 10.4.2 Computational approach -- 10.4.2.1 Molecular docking simulation -- 10.4.3 Current molecular interaction studies in ACE-inhibitory peptides -- 10.5 Current process of bioactive peptides production and its limitation -- 10.6 Alternative processes -- 10.6.1 Emerging process technology -- 10.6.2 Integrative process technology -- 10.7 Future trends in halal bioactive peptides industry -- References -- 11 Honey diastase: a natural halal enzyme and its potential application in food -- 11.1 Introduction -- 11.2 Chemical composition -- 11.2.1 Sugars -- 11.2.2 Protein -- 11.2.3 Organic acids -- 11.2.4 Vitamins -- 11.2.5 Minerals and heavy metals -- 11.3 Quality parameters and wholesomeness issues -- 11.3.1 Sugars -- 11.3.2 Moisture -- 11.3.3 Free acidity and pH -- 11.3.4 Diastase -- 11.4 Use of honey in foods -- 11.5 Food innovation using honey diastase -- 11.6 Conclusion, challenges, and future opportunities -- Acknowledgments -- References -- 12 Insects and worms as an alternative protein source in the halal food industry -- 12.1 Introduction -- 12.1.1 Overview -- 12.1.2 Insect consumption from halal perspective -- 12.1.3 Food regulatory status of edible insects and worms -- 12.1.3.1 Codex Alimentarius -- 12.1.3.2 The Europe Union -- 12.1.3.3 Other countries versus Malaysia food law -- 12.2 Insects and worms as sources of food -- 12.2.1 Types of edible insects and worms -- 12.2.1.1 Coleoptera (beetles) -- 12.2.1.2 Lepidoptera (caterpillars, butterflies, and moths) -- 12.2.1.3 Hymenoptera (wasps, bees, and ants) -- 12.2.1.4 Orthoptera (locusts, grasshoppers, and crickets) -- 12.2.1.5 Hemiptera (cicadas, stink bugs, true bugs) -- 12.2.2 Derived products -- 12.2.2.1 Food ingredients -- 12.2.2.2 Ready-to-eat snacks.

12.3 Processing methods of edible insects for Muslim consumption -- 12.3.1 Current practice -- 12.3.2 Food fortified with insect ingredients -- 12.3.3 Challenges and future direction -- 12.4 Nutritional content of insects and worms -- 12.4.1 Proteins -- 12.4.2 Carbohydrates and fiber -- 12.4.3 Fats -- 12.4.4 Vitamins and minerals -- 12.5 Microbiological risk associated with insects and worms -- 12.5.1 Pathogen reservoir -- 12.5.1.1 Bacteria -- 12.5.1.2 Fungi -- 12.5.1.3 Viruses -- 12.5.1.4 Allergens -- 12.5.2 Potential health risks -- 12.5.2.1 Food allergy -- 12.5.2.2 Food poisoning -- 12.5.2.3 Mycotoxin contamination -- 12.6 Consumer acceptance of edible insects and worms -- 12.6.1 Desirable attributes of edible insects and worms -- 12.6.1.1 Nutritional value -- 12.6.1.2 Environmental benefits -- 12.6.1.3 Economical benefits -- 12.6.2 Current findings on consumer acceptance -- 12.6.2.1 Acceptance in various regions -- 12.6.2.2 Sensory aspects -- 12.6.2.3 Food security concerns -- 12.7 Summary and conclusion -- References -- 13 Food processing aids: lubricants for halal manufacturing facilities -- 13.1 Introduction -- 13.1.1 Definitions -- 13.1.1.1 What is lubrication? -- 13.1.1.2 What are lubricants? -- 13.1.1.3 Classification of lubricants -- 13.1.1.3.1 Mineral oil -- 13.1.1.3.2 Synthetic oil -- 13.1.1.3.3 Biolubricant -- 13.1.1.4 What is food processing machinery? -- 13.2 Why lubricants are important? -- 13.2.1 What is food-grade lubricant? -- 13.2.2 Chemistry of food-grade lubricants -- 13.2.3 Evolution of food-grade lubricants -- 13.2.4 Example of base materials for food-grade lubricants -- 13.2.5 Additives for base materials food-grade lubricants -- 13.3 Viscosity measurement of food-grade lubricants -- 13.3.1 Reasons for viscosity measurement -- 13.4 Category and classification of food-grade lubricants -- 13.5 Vegetable oil lubricants.

13.5.1 Sesame, coconut, and sunflower oils.