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Benefits of IFANCA Halal Certification

Halal Digest Header SEPTEMBER 2003
ISSN 1533-3361
In This Issue
Benefits of IFANCA Halal Certification Food News Vitamin D

Alhamdulillah was-salatu was-salaamu 'ala rasoolillah. All thanks and praise is to ALLAH, Subhanahu wa ta'ala, and we ask that HIS blessings and peace be upon HIS Messenger, Muhammad, salla ALLAHu alaihi wa sallam. Peaches
Crescent M, the Symbol of IFANCA Halal Certification For the consumer, the benefits of IFANCA Halal certification are clear: knowing a product is Halal certified means they don’t have to bother checking all the ingredients. They can purchase the product with the assurance it does not contain anything that is haram or doubtful.

What about the producer? What benefits do they receive from IFANCA Halal certification? Actually, the benefits for the producer are just as great.

For starters, they get the expertise of the IFANCA staff in reviewing their products, the ingredients, the preparation and processing and the hygiene and sanitation procedures. Of course, this is all done confidentially so there is no concern of competitors learning anything about the products. However, it does provide an independent third party quality assurance step, which is valued by the consumer.

IFANCA has developed a documented procedure for producing Halal products. The procedure is consistent with HAACP and other quality assurance standards and is easily implemented. IFANCA works with the producer every step of the way to make sure all questions are answered and the Halal procedures are integrated into the standard operating procedures.

IFANCA provides training in Halal to the key personnel, who pass on this training to the other staff so they know proper methods of production.

Crescent M, the Symbol of IFANCA Halal Certification IFANCA provides consulting on product development, marketing and quality assurance to help roll out new products for the Halal consumer. IFANCA offices are available for this consultation year-round and it is part of the services we provide to client companies.

Once a product meets the requirements for Halal certification, a certificate is issued. This can be done electronically, if that is preferred. The IFANCA Halal certificate has worldwide acceptance. From Indonesia, Malaysia and Singapore, to Saudi Arabia, the UAE and the rest of the Middle East, through Europe and North and South America, IFANCA certified Halal products have delighted and satisfied consumers.

Once the product is certified, permission is granted to display the IFANCA certification logo, the Crescent M, on the product packaging and label. This is a valuable assurance that the product is an authentic Halal certified product, certified by IFANCA and meeting the highest quality of Halal certification.

Once a retail product is Halal certified, the company and product are listed on our website, Anyone interested in Halal products can check the website and find the product. In addition, anyone searching for Halal, will find their way to the IFANCA website. Halal ingredients will soon be listed on the web site.

The Halal certified products, the Halal certified ingredients and the companies are listed in the Halal Consumer magazine, published twice a year. With a circulation of 40,000 copies per issue, the information is available to Halal consumers around the world.

New Halal certified products and companies are listed in the Halal Digest, the web based newsletter. This is an announcement that the products are now produced to the stringent IFANCA Halal requirements.

Frequently, IFANCA issues news releases to introduce the new Halal certified products. This works best when coordinated with news releases by the certified company.

Crescent M, the Symbol of IFANCA Halal Certification IFANCA refers seekers of Halal certified products and ingredients to the certified companies. IFANCA receives frequent requests for Halal products from consumers, educational institutes, food service organizations, foreign importers and others, seeking Halal certified products or Halal ingredients.

Finally, IFANCA Halal certified companies enjoy reduced fees at the IFANCA sponsored Halal Food Conferences. These conferences, which have been held annually since 1999, bring the food industry together to listen to and interact with renowned speakers from around the world. They learn about the Halal market, the needs of the Halal consumer and the trends in the Halal industry around the world. They return to their staffs with new information on how to remain competitive in a global environment.

For the Halal food producer, this means immediate acceptance of the Halal certification by the Halal consuming community around the world. The IFANCA logo portrays the Halal authenticity!

This article is reprinted from the Spring 2003 Issue of Halal Consumer. Peaches















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Newspaper The EC has banned various chilli containing the red dye Sudan 1. The dye is thought to be a carcinogen. The spice containing the dye is frequently used in the UAE. (Reported on on August 11, 2003.)
Nuts, Peanuts may lower risk of heart disease The US Food and Drug Administration says that regular consumption of peanuts and some other nuts may reduce the risk of heart disease. Studies at Pennsylvania State, Harvard and Purdue Universities show the benefits of eating 1-2 ounces of nuts 5 or more times a week. Look for government approved labels on peanuts indicating eating nuts may reduce the risk of heart disease. (Reported on on July 30, 2003.)
Tooth, Caffeine may cause tooth decay The Australian Dental Association has issued a warning that caffeine could cause tooth decay. (Reported on on August 27, 2003.)
Newspaper A British company claims to have come up with a subsitute for calcium propionate, a mold inhibitor in bread. TasteTech has developed a microencapsulated sorbic acid that can be used in place of calcium propionate. (Reported on on August 8, 2003.)Peaches

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Glass of Milk, fortified with Vitamin D Vitamin D is a fat-soluble vitamin. It is found in some foods but can also be made by the body after exposure to ultraviolet light from the sun. It is converted to the active hormone in the liver and kidneys. Vitamin D is needed to absorb calcium, which is essential for strong, healthy bones.

The major sources of vitamin D are are fatty fish, fish oils and foods that are fortified with vitamin D, such as milk (in the USA). Fortified foods are a very important source of vitamin D. Before milk was fortified with vitamin D, rickets was a major health problem in the USA. (Rickets is a bone disease that causes deformities in children.)

When exposed to sunlight, the ultraviolet rays trigger the synthesis of vitamin D in the skin. This is an important way of getting the vitamin D required for healthy bones. The amount of exposure to ultraviolet rays depends on the amount of sun available. In some climates, cloud cover may limit the exposure. Sunscreens also limit the effects of ultraviolet rays on the skin. It is important to avoid overexposure, so use of sunscreens is important to protect the skin.

There is no Recommended Daily Allowance (RDA) for vitamin D. Instead there is an Adequate Intake (AI) level which is 5 micrograms (mcg) for males and females age 19-50, 10 mcg for 51-69 year olds and 15 mcg for people over 70.

Sunlight, s Source of Vitamin D The most common causes of vitamin D deficiency are low dietary intake, limited exposure to sun or poor absorption or conversion. Vitamin D deficiency can cause rickets in children and osteomalacia in adults. This results in weak bones and muscles. If one has a vitamin D deficiency, they may need supplements.

Too much vitamin D can cause nausea, vomiting, poor appetite, constipation, weakness and weight loss. It can also affect calcium levels in the blood, which may cause confusion or abnormal heart rhythms. It is not likely one would get too much vitamin D unless they are taking supplements.

As always, it is best to eat a balanced diet and to exercise regularly. And if you suspect a health problem, consult with a physician.

This information was extracted from the National Institutes of Health website. Peaches







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