• Search
  • My Account
  • Auris
  • Recipes
  • Careers
  • Blog
  • FAQs
  • Partnership
  • Contact Us
  • Sign In
    Sign In

    Lost your password?

    Lost your password? Sign Up
  • contact us sign in

Lost your password?

Lost your password? Sign Up
  • Shop Online
    • Manufacturers
    • Home Use
  • About
    • Overview
    • Expertise
    • Milestones
    • Global Footprint
    • Team
  • Capabilities
    • Creation
    • Application
    • Manufacturing
    • Quality Control
    • Global Standards
  • Flavours
    • Food Applications
    • High-Performance Formats
    • Wellness Solutions
  • Seasonings
  • Shop Online
    • Manufacturers
    • Home Use
  • Highlights
    • News
    • Events
  • Investors
    • Annual Report

  • Partnership
  • FAQs
  • Blog
  • Careers
  • Auris
  • Recipes
  • My account
  • Shop Online
    • Manufacturers
    • Home Use
  • About
    • Overview
    • Expertise
    • Milestones
    • Global Footprint
    • Team
  • Capabilities
    • Creation
    • Application
    • Manufacturing
    • Quality Control
    • Global Standards
  • Flavours
    • Food Applications
    • High-Performance Formats
    • Wellness Solutions
  • Seasonings
  • Shop Online
    • Manufacturers
    • Home Use
  • Highlights
    • News
    • Events
  • Investors
    • Annual Report
  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
  • Authors
    • Azza Naik
    • Dr. Uday Annapure
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • R. D. Shenoy
    • Ummeayman Rangwala
Keva - Blog - "Halal" and "Kosher" in the flavour industry

‘Halal’ and ‘Kosher’ in flavour industry

By Azza Naik

December 19, 2017

Halal refers to food permissible under Islamic religious law. Kosher refers to food permissible under Jewish religious law. Halal is an Islamic term that means lawful or permitted while Kosher denotes food that is proper or fit for consumption according to Kashrut, the Jewish dietary law. Thus food products certified as halal or kosher should have their constituent raw materials, processing aid ingredients, processing and sanitation chemicals, packaging material etc. meet the religious dietary requirements. Different countries through various authorized certification agencies ensure trained auditors inspect and certify Halal and Kosher products to meet consumer requirements.

In India, there are many major Halal certification agencies to support the increasing demand. ‘Jamiat Ulema-e-Hind Halal Trust’ is one such agency that certifies Halal foods all over India. Despite the Kosher market being at infancy in India, the international market for Kosher foods is massive, extending from Israel and the Middle East and covers parts of Asia, Europe and the Americas. Several Kosher certification agencies in India are affiliated with global Kosher agencies and work towards strengthening consumer’s confidence and to erase distrust or doubt over the consumption of these products, thereby boosting exports.

Halal’ and ‘Kosher’ in flavour industry
Halal and Kosher in flavour industry

The list of Halal and Kosher ingredients is exhaustive and flavours are a prominent part of this catalogue. For flavours to be Halal, no solvent or any ingredient from animal origin or processing aid that is outside the Halal list can be used for the manufacturing of the ingredient. A general assumption is that any flavour that has ethanol as a solvent or as a constituent produced during fermentation is non-halal. Various Halal supervision agencies involved in Halal certification have decided to set trace alcohol level standards for food processing industries such that traditional requirements are followed without leading to a withdrawal of food items that have been consumed for centuries. The largest Halal certification agency in the United States, Islamic Food and Nutrition Council of America (IFANCA) use the standard of 0.5% in ingredients and 0.2% in finished products. Further, the alcohol used must not be produced from forbidden raw material and thus should not be najis/impure. Naturally fermented soy sauce, hydrolyzed non-halal gelatin in flavours, etc. are examples of additives that are not Halal.

Though Halal and Kosher ingredients have an overlap, yet alcohol is selectively permitted in Kosher products. Any alcohol derived from grapes and grains is subject to additional stringent checks that require the religious leaders to ascertain the source of alcohol. Combination of Dairy and meat within any product is not acceptable under Kosher laws while Halal certification has no such rules. Gelatin from kosher-slaughtered or halal-slaughtered animals or obtained from fish is acceptable under both certifications for formulations that require this additive. For packaged flavours, standard recognized symbols make it easy for the consumer to identify Halal and Kosher products.

The reputation and sale of several popular food products have taken a hit due to such ambiguities along with hoax emails playing on people’s fear and religious sentiments. One might have come across forwards or shares on social media that condemn consumption of many popular ice creams or confectionery products due to supposed non-halal ingredients. Most of these have little truth to them. However, it requires synchronized efforts by all the stakeholders i.e. the manufacturers, regulatory bodies and aware vigilant consumers to ensure that malpractices and hoaxes do not control our food choices. Regulated certifications and detailed labels will ensure informed marketing and image building for many FMCG giants.

Tags: flavour industry, halal flavour, kosher flavour
Array

Share this article

Keva has an extensive flavour shop for various food and beverage applications, besides a team of expert flavourists and food technologists for creating custom flavours and matches. To partner with us, contact Keva today.

You may also like

Flavours in Vegan Foods
Flavours in Vegan Foods

17 Sep 2021

Sensory Evaluation of Food Products
Sensory Evaluation of Food Products

20 Aug 2021

Effect of Carbohydrates on Flavor Perception
Effect of Carbohydrates on Flavor Perception

25 Oct 2020

<Go back
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Azza Naik
  • Dr. Uday Annapure
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • R. D. Shenoy
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sodium Reduction with Flavours
    Sodium Reduction with Flavours

    20 Jan 2020

  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2021

    • September (1)

      • Flavours in Vegan Foods
    • August (1)

      • Sensory Evaluation of Food Products
  • 2020

    • October (1)

      • Effect of Carbohydrates on Flavor Perception
    • September (1)

      • Sensory Attributes of Fats
    • August (1)

      • Flavour and Protein interaction
    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

Contact Us

+91 22 2164 3300

+91 88790 06600

connect.flavours@keva.co.in

Feeling Sociable?


Stay updated. Subscribe to our e-newsletter

Disclaimer Privacy Policy Terms of Use Online Store Policy All rights reserved Maintained by Goyal Infotech © Keva Flavours Pvt. Ltd.