The Department of Science and Technology (DOST) has bared the development of a generic halal assurance system (HAS) manual for selected food ingredients.
DOST Secretary Fortunato “Boy” T. de la Peña said the Food Processing Division of the Industrial Technology Development Institute (ITDI) has developed the HAS manual for selected food ingredients such as onion, garlic, black pepper, and chili.
The development of the manual was made possible under a research project funded by DOST-Philippine Council for Industry, Energy, and Emerging Technology Research and Development (PCIEERD).
"Standardization of the processing method for selected food ingredients, specifically onion, garlic, black pepper, and chili, was conducted following the halal principles. Physico-chemical analysis was performed for parameters such as moisture, water activity, Scoville heat test, pH, and Halalness such as porcine detection,” de la Peña said in a taped report on Friday, Jan. 9.
The DOST chief said based on the results of the PCIEERD-funded study, the selected food ingredients were developed to comply with halal requirements, regulatory, and market standards.
“Prototype products of the chosen food ingredients were developed using the international halal accredited R&D facility of ITDI. Halal hazard analysis critical control points (HACCP) were also designed for the selected food ingredients,” he said.
“Aside from the generic HAS manual, a specific has manual for all cooperators was prepared,” he added.