The Contribution of Science and Technology in Determining the Permissibility (Halalness) of Food Products

Science and technology have always played an important role in the food industry, in ensuring that society’s need for safe and good quality food is met in a sustainable way. In recent decades, advances in automated food preparation and packaging technologies have made the mass production of attractively packaged food commercially viable. However, this use of science and technology for commercial gain can sometimes lead to food adulteration, whereby some ingredients that do not comply with shari’ah requirements are used in food production. It has been reported, for instance, that some food manufacturers use lard as a substitute for other types of fat in their products because it is relatively cheap and easily available. This is a matter of concern to Muslim consumers, who have to be sure that their foods are halal and free from haram ingredients. This paper discusses the contribution of science and technology to the detection of haram ingredients in food products. It is hoped that this paper will contribute to knowledge in the field of science and shari’ah.