Nutritional supplements for halal and kosher consumers: religious-based dietary laws impact ingredient options for supplement manufacturers. An explanation of basic considerations for these products can assist food manufacturers as well

Prepared Foods, Jan, 2005 by Mian N. Riaz, Joe. M. Regenstein

Besides halal-certified gelatin, some countries also accept regular bovine gelatin as halal--under certain conditions. Most commercially produced fish gelatin is from fish with scales and may qualify as both halal and kosher.

For cheese to be kosher, a Jew must add the cultures to the milk. There is no such restriction for halal, where any person may add in the cultures. Alcohol, especially from alcoholic drinks, is not allowed for Muslims, but the Jews consider most alcohol as being kosher. There are, however, some restrictions about the source of alcohol for kosher products as noted earlier.

Also, for kosher observance, it is important not to combine meat and dairy products, but no such restriction is observed for halal. To clean equipment used for halal products, it usually suffices to thoroughly clean the machinery, which then can be used immediately. For kosher standards, after a through cleaning, any equipment that has been used at a temperature above 120[degrees]F (this varies with each religious supervision agency) will need to be left idle for 24 hours. Subsequently, the machinery will have to be religiously kosherized using boiling water.

Insects are neither kosher (except certain grasshopper-types) nor halal (except locust). Insect by-products, such as carmine, are not considered kosher but are considered halal. Lac resin (shellac) and honey are acceptable to most kosher supervising authorities. All plant materials are kosher and vegetarian. Plant materials are halal only if they do not contain alcohol or other intoxicants. The rules of halal apply year-round; however, there are additional rules that go into effect for kosher products during the eight days of Passover.

In addition to their religious significance, many food companies consider halal and kosher certification as a seal of quality. A large number of consumers perceive halal and kosher foods as being specially selected and supervised at all stages of preparation and processing to achieve the highest standards of wholesomeness and hygiene. A food company that wants to introduce halal or kosher standards into their product line should obtain appropriate certification of their food product. Many Muslim countries require that food products imported to their countries be certified as halal by recognized halal certifying organizations.

In many countries, including the U.S., Muslim consumers are looking for and demanding halal-labeled products. The halal and/or kosher certification is an authoritative, reliable and independent testimony to support a food manufacturer's claim that his products meet the certain religious requirements. Customers will have greater confidence in consuming such products or foods.

On the Web: RELIGIOUS CERTIFICATION

* www.ift.org/pdfs/crfsfs/crfsfsv2n3p111-127ms20030025.pdf--Institute of Food Technologist review on kosher and halal food laws

* http://meat.tamu.edu/kosher.html--Texas A&M site on meat processing

* www.chipsbooks.com/halal.htm--Halal food production book