Faisalabad | December 17, 2025

Food Scientists Identified as the Missing Link in Safeguarding Halal Integrity of Modern Food Systems

A UAF seminar highlighted how halal compliance is no longer limited to slaughter—today it requires scientific screening of ingredients, processing aids, and full supply-chain traceability.

What the seminar emphasized

Halal is a complete food system—ingredients, processing, and verification matter as much as slaughter.
Food scientists act as gatekeepers by testing, validating, and approving ingredients and processes.
Traceability is the backbone of halal assurance in modern supply chains.

The National Institute of Food Science and Technology (NIFSAT), University of Agriculture Faisalabad (UAF), organized an academic seminar focusing on emerging challenges of maintaining halal integrity in modern food systems, where complex ingredients, advanced processing technologies, and global supply chains demand scientific oversight.

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“Halal is not only about meat—today it is a complete food system that must be protected scientifically.”

Delivering the keynote address, Dr. Mian Nadeem Riaz (Associate Department Head, Professor, and Director, Extrusion Technology Program, Texas A&M University, USA) explained that halal compliance must be understood as a system that begins with animal health and extends through slaughter practices, ingredient sourcing, processing integrity, and supply-chain control.

“Food scientists have become the gatekeepers of halal integrity because ingredients decide halal long before packaging.”

Dr. Riaz emphasized that food scientists play a central role in evaluating raw materials, additives, enzymes, processing aids, and emerging technologies to ensure halal principles are not compromised at any stage. He noted that in modern food manufacturing, minor inputs—often invisible to consumers—can determine the halal status of a final product.

“Cattle-derived ingredients are used far beyond food, which is why halal screening cannot be based on assumptions.”

The seminar highlighted how derivatives obtained from cattle—including materials linked with fat, bones, skin, blood, milk, hooves, and horns—can appear across food, pharmaceuticals, cosmetics, detergents, adhesives, plastics, and other industrial products. Speakers stressed that if an animal is not slaughtered according to Islamic guidelines, the derived ingredients become questionable or non-halal regardless of where they appear in the value chain.

“Pork-derived ingredients remain one of the most hidden risks because technical names can mask their origin.”

Participants were briefed on how pork-derived components may enter products through fatty acids, glycerides, gelatin, and other functional ingredients used in manufacturing and allied industries. The session stressed that scientific literacy and verification protocols are essential to identify hidden sources and prevent inadvertent halal violations.

“Traceability is the backbone of halal assurance because one small input can change the entire halal status.”

Using ingredient-flow examples, the seminar explained why traceability is no longer optional. From sourcing of raw materials to processing and final dispatch, the ability to track inputs is essential for credible halal assurance and consumer trust—particularly in globalized supply chains.

“Modern halal production requires functionality and faith-compliance to move together—this is exactly where food scientists matter.”

The role of food scientists was described as identifying suitable ingredients to meet product requirements such as halal, non-GMO, organic, vegetarian, or gluten-free standards without compromising religious, ethical, and safety considerations. The discussion underlined the need for stronger coordination between academia, industry, and halal certification bodies.

The session concluded with active Q&A, reflecting rising awareness that halal integrity is a science-driven responsibility—not a marketing label.

Participants raised questions on questionable ingredients, non-halal slaughtered derivatives, and certification gaps. Speakers emphasized science-based certification systems, skilled human resource development, and stronger institutional frameworks to support Pakistan’s halal industry growth.