Holdorf/D. Certified by the Islamic Food Council of Europe the cultures from Chr. Hansen offer meat producers better taste, appearance and food safety.
"After many customer requests Chr. Hansen has partnered with the Islamic Food Council of Europe to offer Halal certified meat cultures to the meat producers who wish to manufacture products according to the Halal rules," says John Jensen, Marketing Director, Meat Cultures, Chr. Hansen.

The Islamic Food Council of Europe is one of the few Halal organizations that are recognized by the powerful Indonesian MUI Council stipulating a set of global rules in terms of Halal certification.

"The six cultures in question meet all the requirements as outlined in Muslim dietary rules while providing optimum flavor development, appealing color and natural protection against food bugs in the final meat product," Jensen explains.

Growing demand
With the global Halal food market currently valued at almost US$760 billion (source: HalalFocus.com), the demand for raw materials and ingredients that can be fully certified as Halal is higher than ever before and rapidly growing.
Muslim consumers increasingly expect assurance that food and beverages fully comply with Islamic preparation requirements from the very start of the manufacturing process, creating increased pressure to source ingredients from suppliers that are certified by recognized Halal organizations.

"In Chr. Hansen we are constantly working on providing the market with new cultures that meet the requirements for high quality, uniformity, safety and flexibility in modern meat production. Listening to market needs is a key value driver for us, and with the new Halal cultures 30 million Muslims in Europe will get the opportunity to choose a product to their liking," concludes John Jensen. 

Three product lines
The six Halal certified meat cultures available in Turkey, France, Germany, Italy and soon Spain fall within three categories:

BactoFlavor®: For optimum flavor development in fermented sausages and a fast and reliable fermentation

Quelle: Chr. Hansen