- Mark your calendar for IFANCA’s “15th International Halal food Conference”, to be held on April 6-8 2013, at Hyatt Regency O’Hare, Chicago, IL USA.
Click here for the Registration Form.
Print Announcement & Program.
15th International Halal Food Conference April 6 - 8, 2013, Rosemont, Illinois, USA
- The Place to Discuss and Discover the Keys of Trading,
Marketing, and Certification of Halal Foods and Non-Food Products
- Learn General Guidelines for Halal Certification of Food and Non-Food Product
- Learn about the Developing field of HALAL LOGISTICS
- Learn about Halal Assurance System and Integrated Halal Assurance System
- Participate in Discussion towards Developing a Global Halal Standard
- In-Depth Discussion on Food Processing Aids, Packaging Materials, Propellants and Sanitation Chemicals in Halal Industry
- Attended and Addressed by the Renowned Scientists, Scholars, Industries Executives, Halal Authorities from around the World
Hyatt Regency O’Hare
9300 Bryn Mawr Ave., Rosemont, IL 60018
Online Hotel Reservation click below link
Or by Phone: (847) 303-4100, use block code IFAN
Registration Fees (US Dollars)
Early Bird Rates before March 15, 2013 – US$400
Registration after March 15, 2013 – US$450
Conference Dates & Times
Saturday, April 6, 2013
General Session: 10:00am – 4:00pm
Banquet: 7:00pm - 10:00pm
Sunday, April 7, 2013
Technical Sessions: 8:00am - 5:00pm
Monday, April 8, 2013
Technical Sessions: 8:00am – 1:00pm
For More Information, Please Contact:
Islamic Food and Nutrition Council of America (IFANCA)
IFANCA recently received a letter of appreciation from Mr. Henri Harland, President and CEO, Neptune Technologies & Bioressources, Laval, Quebec, thanking a contribution by IFANCA to the Fonds d’Entraide Neptune Technolgies. This fund is being generated to help the Neptune’s employees and families affected by the tragic incident that occurred on November 08, 2012 at their production plant located in Sherbrooke, Quebec. Contribution to the Fonds d’Entraide Neptune Technolgies are used diligently and assigned to help maintaining basic living standards for employees and their families in need during this current year’s difficult time.
V egetable Juices, Inc. of Bedford Park, IL has been halal certified by IFANCA since 2005. Now in 2013, the number of their halal certified has reached 400 plus.
For more than 75 years, VJI has been a supplier of natural vegetable flavors and ingredients to food processors around the world. VJI is your one-stop source to enhance the natural flavor, visual appeal, texture, and health aspects of all your food and beverage products. Our read-to-ship products, development expertise and range of processing capabilities keep you ahead of the trends and delight your customer. We deliver endless possibilities naturally, with our Natural Ingredient Solution ® line of products.
We offer an extensive selection of freshly-sourced vegetables and herbs from our strategic network of quality growers. Our juices, concentrates, purees or dices fit your applications as single ingredients or blends and our multi-stage processing capabilities let you finely tune results so you get the product attributes you desire. We deliver variety, in more forms, in both ready-to-ship formulations and custom blends from basic vegetables like beet, carrot, celery, cucumber, garlic, ginger, onion, sweet potato, to more distinctive vegetable and herbs like ancho, capers, cayenne, chipotle, guajillo, lemongrass, olive, pepperoncini, sweet bell pepper, to blends like mirepoix, salsa, vegetable blends, sriracha, and chili garlic.
Whether you are looking to sneak veggies in, feature them front and center, or improve your nutrition label, we have concepts and products to help. Our culinary and food science team is looking forward to assisting you with your next innovation. Vegetable Juices’ headquarters is located in Chicago, IL and has Organic, Kosher, Halal, SQF Level 2, and WBENC certifications. Call Vegetable Juices, Inc. today and let us know how we can help. 1-888-776-9752 ext. 4 or visit our website at www.vegetablejuices.com
|Company name||Product Type||Market||Region|
|Confiserie Triki||Chewing Gums||FoodService - Bulk||Worldwide|
|Consumers Vinegar and Spice Co., Inc.||Glazes and Coatings||FoodService - Bulk||Worldwide|
|Franklin Foods Inc.||Dairy Products||Retail||Worldwide|
|Fujian Province Fuzhou Foreign Trade Frozen Food Factory Co., Ltd||Appetizers||Industry||Worldwide|
|Gimbal Brothers, Inc. DBA Gimbal's Fine Candies||Nutritional Foods||FoodService - Bulk||Worldwide|
|Industrial Supply Import, SRL||Food Ingredients||Industry||Worldwide|
|Kanegrade Ltd.||Botanical Extracts||Industry||Worldwide|
|Organic By Nature, Inc.||Nutritional Supplements||Industry||Worldwide|
|Omega Protein, Inc.||Nutritional Supplements||Industry||Worldwide|
|Provitas, LLC.||Nutritional Supplements||Industry||Worldwide|
|Savvy Seafood Inc.||Sea Food and Fish||Industry||Worldwide|
|Scholle Packaging (Suzhou) Co., Ltd||Packaging Materials||Industry||Indonesia|
|TaiMei Potato Industry Limited||Potato Products||Industry||Worldwide|
|Zhejiang Shanshan Tea Co., Ltd.||Tea||Industry||Worldwide|
Food additives are commonly used in foods to perform a number of functions. They are used to preserve food, retard spoilage, improve nutritional value and make food more appealing. Food additives make food more convenient especially for the on-the-go consumer!
Islamic Food and Nutrition Council of America (IFANCA) has halal certified several categories of additives for companies e.g., Cargill, Chr. Hansen, DSM – DuPont, Firmenich, International Flavors & Fragrances, and Kraft Foods Ingredients. Since the source of these additives varies, Muslim consumers are advised to check with the manufacturer if any additive is from animal source and if the residual alcohol content in any product exceeds the limit of less than 0.1% in any consumer product due to any of the added flavor or color. Additives are used in foods for following reasons:
Preserving and Retarding Spoilage
Antioxidants are added to food products to retard spoilage. Mold, bacteria, air-borne microorganisms, and other substances can cause food to spoil. Bacteria can also cause food borne illnesses. Antioxidants prevent fats and oils in food products from becoming rancid and prevent fresh fruits from turning brown when exposed to air.
Improving Nutritional Value
Vitamins and minerals are added to food to improve nutritional value. They are added to a variety of products including milk, flour and cereals to help reduce malnutrition. Products containing added nutrients must be appropriately labeled.
Spices and flavors are added to food to enhance taste, leavening agents are added to make baked goods rise, colors are added to enhance appearance, emulsifiers are added to give products a consistent texture, stabilizers and thickeners are added to produce a smooth and uniform texture, anti-caking agents are added to help substances, such as salt, flow freely rather than stay in one clump and other additives are added to modify acidity and alkalinity of foods. Additives may be natural or artificial. Natural additives are manufactured from natural sources. Examples of natural additives are lecithin derived from soybeans or corn, and food coloring derived from beets. Artificial additives are often used when a natural additive cannot be found or when they are more economical to use.
The United States Food and Drug Administration (FDA) must approve food additives before they can be used in the United States. The safety of any proposed additive must be investigated before it is approved.
Impart Characteristic Color
Food colors are dyes that impart color to food products. In the US, color additives are classified as certifiable or exempt from certification. Certifiable colors are man-made. They are tested by both the manufacturer and the FDA before they are approved or certified for use. There are nine certified colors approved for use in the US, including FD&C Yellow No.6. Color additives that are exempt from certification are derived from natural sources such as vegetables, minerals or animals, and man-made counterparts of natural derivatives. They include caramel color, which is used in sauces, soft drinks, baked goods and other foods. These too are tested before approval for use is granted.
Certifiable color additives are used widely because their coloring ability is greater than most colors
derived from natural products. This enables food producers to use smaller quantities, which is more economic. In addition, these additives are more stable; provide better color uniformity and blend together easily to provide a wide range of hues; generally do not impart undesirable flavors to foods, while color derived from foods such as beets and cranberries can produce such unintended effects. These additives are available for use in water and oil-soluble forms; as powders, granules or liquids; and are used in a wide variety of products including beverages, dry mixes, baked goods, confections, dairy products, coated tablets, hard candies and chewing gums.
Hence, the flexibility of using additives makes it easier to produce food products with long shelf life, appealing taste and color and with high nutritive value. It also poses a challenge for Muslims since the processes used to produce the additives and the sources of the additives may introduce haram ingredients into an otherwise halal product. For those with allergies, the use of additives may pose additional concerns, since they are present in small quantities and may not be listed very descriptively.