Skip to main content
Elsevier
View Cart

Beyond Halal

Exploring Dietary Preferences, Novel Ingredients and Techniques

  • 1st Edition - January 23, 2026
  • Latest edition
  • Editors: Amal A. Elgharbawy, Muhamad Shirwan Abdullah Sani, Azura Bt. Amid, Hamzah Mohd Salleh, Feri Kusnandar
  • Language: English

In a world where dietary choices, sustainability, and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel In… Read more

World Book Day celebration

Where learning shapes lives

Up to 25% off trusted resources that support research, study, and discovery.

Explore resources

Description

In a world where dietary choices, sustainability, and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques not only addresses the aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production and explores the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers. This book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine, and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the Halal supply chain, while focusing on the impact of consumer choices and ethical considerations.

Key features

  • Addresses the challenges in ethical food production and Halal practices
  • Explores the intricacies of the Halal food supply chain, while addressing sourcing, production, distribution, and certification
  • Investigates the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers
  • Discloses plant-based innovation in Halal cuisine
  • Examines consumer behavior and preferences within ethical and Halal contexts

Readership

Researchers and policymakers working in the food sciences in the fields of product development, food supply chain, halal studies, nutrition and dietary practices and ethics and compliance

Table of contents

PART 1: Introduction to halal food production

1 Understanding halal food preferences
Feri Kusnandar

PART 2: The halal food supply chain

2 Halal livestock and its requirements for halal certification
Mohd Hafidz Mahamad Maifiah

3 Uncovering the loophole in the halal food industry
Noor Yuslida Hazahari, Nurul Auni Mohd Noor

PART 3: Ethical principles in halal food production

4 Shari’ah principles in ethical food production
Mohammad Aizat Jamaludin, Nur Syammimi Mat Puat

5 Establishment of Halal Industrial Park Indonesia 2.0: Basic concepts and underlying theory
Irwandi Jaswir, Ridar Hendri, Widya Lestari, Soraya Ismail, Artika Hassan, Sobri

PART 4: Novel ingredients and techniques

6 Innovative food colorant in halal food production
Wan Syibrah Hanisah Wan Sulaiman, Rashidi Othman, Aisyah Zawawi, Razanah Ramya, Farah Ayuni Mohd Hatta, Sri Mulijani

7 The black soldier fly: A sustainable source of food
Azura Amid

8 Integration of nanomaterials in halal food production: Safety, regulatory, and ethical perspectives
Amal A.M. Elgharbawy, Nor Azrini Nadiha Azmi, Najihah Mohd Noor, Sharifah Shahira Syed Putra, Avicenna Yuhan

9 A multivariate analysis of antibacterial activity of crude Carica papaya seed extract and its effectiveness as natural preservative in Asian yellow noodle
Muhamad Shirwan Abdullah Sani, Nurul Aimi Amanina Mohamad Asri, Rashidi Othman, Noor Faizul Hadry Nordin, Mohd Nasir Mohd Desa, Azman Azid

10 Sustainable aquaculture in halal food production
Noor Faizul Hadry Nordin

PART 5: Consumerism and preferences

11 Exploring the intersection of faith and well‑being: A thematic exegesis on halal and healthy diets
Betania Kartika, A. Bella‑Salsa, Mohamad Afiq Razali

12 The role of molecular gastronomy in ethical food production
Nurhusna Samsudin, Yumi Zuhanis Has‑Yun Hashim

13 Plant‑based and meat analog innovations in halal food
Aklimah Mustapa

PART 6: Ensuring integrity

14 Internet of Things (IoT) in halal food supply chain: A discussion in the realm of Maqasid al‑Shari’ah
Yumi Zuhanis Has‑Yun Hashim, Salman Hilmi Amir Husin, Ainaa Batrisyia Nazri, Anis Najiha Ahmad, Nurhusna Samsudin, Dinie Kaiyisah Mohamad Tauhid

15 Strategies for enhancing halal integrity through ethical whistleblowing practices
Norazilawati Md Dahlal, Nabiilah Mat Yusoff, Rasyidah Rasyid, Anis Najiha Ahmad

16 Effectiveness of discriminant analysis and varimax rotation as food forensic tools for authentication of skin gelatin sources
Muhamad Shirwan Abdullah Sani, Azman Azid, Mohd Saiful Samsudin

17 Blockchain technology and halal supply chain transparency
Siti Nur Idayu Matusin

18 Metabolomics approach for food safety authentication
Nurrulhidayah Ahmad Fadzillah, Amal A.M. Elgharbawy, Anjar Windarsih, Abdul Rohman

PART 7: Case studies

19 Beefing up the halal meat industry in Jombang, Indonesia
Anis Najiha Ahmad, Shofa Junaidi Rahmat, Norfazila Jaihan, Nur Azira Tukiran, Mohd Hafidz Mahamad Maifiah, Nurrulhidayah Ahmad Fadzillah

20 Halal certification and global market access
Hamzah Mohd Salleh, Nor Azrini Nadiha Azmi, Najihah Mohd Noor

Product details

  • Edition: 1
  • Latest edition
  • Published: January 23, 2026
  • Language: English

About the editors

AE

Amal A. Elgharbawy

Amal A. M. Elgharbawy is an Assistant Professor at the International Institute for Halal Research and Training (INHART). She obtained her PhD in Engineering from the International Islamic University Malaysia (IIUM) in 2018, and her Master’s in Biotechnology Engineering in 2013. She obtained her B.Sc. (Hons.) from King Abdul Aziz University, Saudi Arabia, and was awarded First Honor and Excellence Award, and worked as chemistry and biology teacher for two years. Dr. Amal started her research career as Research Associate (2017-2018) at University of Malaya and joined INHART as a research fellow (2018-2020). Her research interests are in the areas of (1) Ionic Liquids and Deep Eutectic Solvents and their applications in Halal Industry, (2) Enzymology, (3) Fermentation Technology and (4) Nanomaterials.
Affiliations and expertise
Assistant Professor, International Islamic University Malaysia, Malaysia

MS

Muhamad Shirwan Abdullah Sani

Muhamad Shirwan Abdullah Sani is a chemist with a PhD in Halal Products Science from Universiti Putra Malaysia. He has a wealth of knowledge and experience in halal products science and worked as a registered chemist for the Department of Chemistry for the Ministry of Science, Technology, and Innovation. He has also served as an expert witness in environmental enforcement cases and has experience in method development for oil spill analysis. He is a skilled trainer and consultant in halal assurance systems, in addition to his professional experience. He is certified by the Department of Islamic Development Malaysia (JAKIM) and the Human Resource Development Fund (HRDF), and he has worked as a halal-related trainer and auditor in Japan, South Korea, Taiwan, and Pakistan.
Affiliations and expertise
International Islamic University Malaysia, Malaysia

AA

Azura Bt. Amid

Dr Azura Amid is a Professor and the Deputy Dean Responsible Research, Publication, and Innovation at the International Institute for Halal Research and Training (INHART). Prof Ts. She has previously served the Department of Biotechnology Engineering, Kulliyyah of Engineering, IIUM since April 2001, and transferred to INHART in 2018. She has more than 18 years of teaching experiences in the area of cell and molecular biology, genetic engineering, genomics and functional genomics, research methodology, protein and bioprocess engineering, integrated and sustainable agriculture, and halal science and toyyib lifestyle. Dr Azura is active in research's product innovation, and commercialized few research IPs. Among her commercialized IPs are recombinant bromelain and bromelain cream cheese.
Affiliations and expertise
International Islamic University Malaysia, Malaysia

HS

Hamzah Mohd Salleh

Dr. Mohd Salleh is currently a professor at the Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University. His current research interests include enzymology; utilization of agro-industry residues; halal industry science (microcarriers, ingredients with natural deep eutectic solvents; plant natural products); and teaching & learning of natural science from the Qur’anic worldview.
Affiliations and expertise
Professor, Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University, Brunei Darussalam

FK

Feri Kusnandar

Dr. Kusnandar's interest include Physicochemical modifications of food carbohydrates, food product development based on local carbohydrate sources, thermal processing evaluation of foods, shelf-life determination of processed foods. He also currently teaches courses on Food Innovation, Food Regulation, and Food Legislation and Law at the Department of Food Science and Technology at IPB University.
Affiliations and expertise
Fakultas Teknologi Pertanian (FATETA) Institut Pertanian Bogor, indonesia

View book on ScienceDirect

Read Beyond Halal on ScienceDirect