Halal is the Arabic word that means “permitted or lawful”, while haram means “not permitted, or forbidden”.

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May | June 2014
Role of extruders in Halal food production
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3. H
alal is the Arabic word that
means “permitted or lawful”,
while haram means “not
permitted, or forbidden”.
Foods consumed by Muslims that meet
the Islamic dietary code are halal.
According to a latest estimation, there
are about 1.8 billion Muslims in the world
today and they comprise 25 percent of the
global population of seven billion people.
Muslims are required by their faith to
consume only halal products.
An estimated 70 percent of all Muslims
adhere to at least some of the restrictions
associated with halal foods. As a result, the
halal food market has exploded in the past
decade and is still growing. The global halal
food market is currently valued at US$660
billion per year.
Demand on the increase
everywhere
Demand for halal foods is increasing, not
only in the US, Europe and Canada, but also
in the Middle East, Southeast Asia, North
Africa and Australia.
By meeting halal requirements, a food
company will have access to over eight mil-
lion Halal consumers in the USA and more
than 1.8 billion consumers worldwide.
By making a halal food a company has
opportunities in halal markets that are cur-
rently closed to their products. Halal is not
for Muslims only, it is for entire mankind,
halal means wholesome and hygienic food
which is good for health.
Besides Muslims, other segments have
joined the ranks of halal consumers, as these
types of foods gain worldwide recognition as
being safe and hygienic.
Non-Muslim consumers like them,
because of their additional safety and sanita-
tion features, making them less likely to be
cross-contaminated.
Therefore, there is tremendous eco-
nomic opportunity for food manufacturers
to meet the needs of halal consumers.
Processing for halal
There are different food processing
methods which the industry can use to
produce halal food.
The method of food processing depends
on the finished product and the objectives of
the processing.
For some food, processing can be done
simply by heating the ingredients using a
toaster or oven whereas for some other
foods processing may be more sophisticated
and detailed.
Extrusion is one of these methods that
can be used to process varieties of food. A
food extruder is a device that expedites the
shaping and restructuring process for food
ingredients. Extrusion is a highly versatile unit
operation that can be applied to a variety of
food processes. Extruders can be used to
cook, form, mix, texturize and shape food
products under conditions that favor quality
retention, high productivity and low cost.
The use of extruders in the food industry
has been expanding rapidly over the past
few years.
During the recent years, quite a
number of technologies in food process-
ing have emerged and made an impact
on the availability and variety of food
products. Food extrusion is one of these
latest multidimensional food processing
techniques.
Great possibilities are offered in the food
"Extrusion technology
is ideal for halal food
processing in that
it combines several
steps in one and thus
avoids opportunities
for contamination
with non-halal
food products"
by Mian N. Riaz, Food Protein Research and Development Center, Texas A&M University, College
Station, Texas, USA. Email: mnriaz@tamu.edu
Role of extruders
in Halal food production
12 | May - June 2014 GRAIN&FEED MILLING TECHNOLOGYF

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5. processing field by the use of extrusion tech-
nology to modify physicochemical properties
of food components. The extruded food,
besides its preserved and frequently even
enhanced biological value, can be character-
ized by physicochemical properties superior
to the original raw material.
Extrusion cooking is defined as a unique
tool to introduce the thermal and mechani-
cal energy to food ingredients, forcing the
basic components of the ingredients, such as
starch and protein, to undergo chemical and
physical changes.
Extrusion combines several unit opera-
tions including mixing, cooking, kneading,
shearing, shaping and forming so it is a highly
versatile unit operation that can be applied
to a variety of food processes. Extrusion has
for years provided the means of producing
new and creative foods.
One major advantage of extrusion cook-
ing is the capability to produce a wide
range of finished products with minimum
processing times and by using inexpensive
raw material.
Some of the foods which are currently
processed using extrusion technology are:
• Co-extruded snacks and other food
items
• Precooked pasta
• Noodles, spaghetti and macaroni
• Third generation snacks
• Texturized vegetable protein (soy &
wheat)
• Semi-moist foods
• Meat analogues
• Stabilization of rice bran
• Multicolor food and snacks
• Cereals and corn flakes
• Corn and tortilla chips
An opportunity
In extrusion cooking several steps are
combined in a single continuous unit which
offers several advantages to food manu-
facturers, resulting in making it a more
economical method than traditional food
processing.
Extrusion technology offers an opportu-
nity to food industries to produce halal food
which is suitable for the halal consumer.
In order to produce halal extruded food
products, all the raw material needs to meet
the Halal requirement.
No processing aids or other additive
should be added which are from animal
sources, unless they are from halal slaugh-
tered animals.
Also there should not be any cross
contamination during and after extru-
sion of food with non-Halal ingredients.
Halal extruded products should be kept
in clean area after processing, drying and
coating.
Extreme caution needs to be considered
when applying flavoring and
coating.
Only halal cer-
tified flavors and
seasoning should
be used. Storage
area needs to
be clean and
free from insect
contamination
with proper label for
Halal storage.
In summary extrusion
technology offers several advantages to the
food industries and can produce excellent
halal foods for the growing halal market.
"Extrusion cooking is
defined as a unique
tool to introduce
the thermal and
mechanical energy
to food ingredients,
forcing the basic
components of
the ingredients,
such as starch and
protein, to undergo
chemical and
physical changes"
May - June 2014 | 13GRAIN&FEED MILLING TECHNOLOGY
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INCORPORATING PORTS, DISTRIBUTION AND FORMULATION
In this issue:
• Role of
extruders
in Halal food
production
• Fortification
Fortification in
rice and flour
• IAOM
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• GM soybeans
The on-farm facts
• Harvest
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• The Mills Archive
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