Dr. Mohamed Shafit Hussain

Food Technology Research Centre

Malaysian Agricultural Research And Development Institute (MARDI)

WORLD HALAL RESEARCH SUMMIT 2010

23RD – 25TH June 2010

Kuala Lumpur Convention Centre (KLCC)

PRESENTATION OUTLINE

• Introduction

• Focusing R&D for halal food industry

• MARDI’s services to halal food industry

• Commercialization of R&D technologies

• Summary

HALAL SCIENCE

• Issues pertaining to ‘halalness’

• Financial,

• Banking system,

• Processing system,

• Monitoring system,

• Transportation and distribution

• Quality and safety

• Research and development

Research & Development in Halal Food Industry :

1. Halalan

2. Thoyyiban

• Slaughtering

• Food analysis

- e.g. raw materials,

ingredients, additives, GMF.

• Food safety and quality

• Processing equipment

• Packaging/storage

• Distribution/transportation

examples :

examples :

• determining ‘halalness’

• generating new knowledge

• new product development

• improve existing products

• produce quality and safe products

• helping business to grow

R&D Centre plays an important role in :

Increased food safety

concerns by the customers.

Examples :

• Nipah Virus

• Melamine crisis

• Avian Influenza (AI)

• Bovine spongiform encephalopathy (BSE)

• Severe acute respiratory syndrome (SARS)

Consumer food safety concerns

include the following

1. Chemical residues

2. Antibiotics

3. Hormones

4. Food irradiation

5. Additives

6. Poor sanitation

7. Microbial contamination

8. Pesticides

IRRADIATION

FREEZING

CHEMICAL

Calvin, L., Hu, D., Gale, F. and Lohmar, B. 2006. Food safety improvements underway in

China. Amber Waves, 4(5):16-21.

Problems with food safety can influence trade flows.

e.g. China’s setbacks for some export products.

Another issue of major

relevance in the food

sector is the use of

genetically modified

organisms (GMOs) to

produce genetically

modified foods (GMFs).

Challenges to Food Safety: GMOs/GMFs

1. Soybean

2. Maize

3. Canola

4. Papaya

5. Sugarbeet

Coming soon : 1. Eggplant

2. Rice

3. Wheat

4. Sugarcane

GM CROPS

Science-based guidance

on safe food practices is

vital at all levels – from

farm to consumer – to

prevent contamination of

food during

production

processing

preparation

distribution

Example : Poultry

FROM FARM

Test Kit

CUSTOMERS

TABLE

FORK

RAPID DETECTION KIT FOR PESTICIDE

RESIDUES, ANTIBIOTICS IN POULTRY

AND GMO PRODUCTS.

• Able to detect in a shorter

period of time.

Today’s consumers top trends :-

1. Convenience

• Ready-to-eat/heat

• Custom quick food (e.g. ready

meals, with own personal touch

• Portability to meet the need

‘eat-where-you-are’ such as at

your work desk

• Snacks and mini meals such as

breakfast bars, and wraps

2. Health and wellness

• low carbohydrate foods

• nutritious foods

• non-allergic foods

• trans fat free / saturated fats

• weight loss products to combat

obesity

Challenges to Food Safety

3. Pleasure

Consumers are spending for products that make

their lives easier or provide pleasure.

• comfort foods such as tasty snacks

• gourmet products

• regional cuisine i.e. consumers are

interested in high flavour foods

• ethnic foods

4. Value

• fresh foods are considered as

better taste, healthier and more

nutritious.

• energy foods e.g. sport drinks,

energy bars and snacks.

The nature of the consumer diet is

changing.

Current consumer trends towards :

1. natural

2. minimally processed

3. organically grown foods

To consumers it means healthier.

- no synthetic pesticides, herbicides, fertilisers,

fungicides, veterinary drugs (e.g. antibiotics,

growth hormones), synthetic preservatives

and additives, irradiation and GMOs.

Minimally Processed : Fruits And Vegetables

Fresh-cut: Fresh produce, peeled,

sliced, packed and ready-to-eat or use.

growing due to consumers demand

due to health consciousness

convenient to use

Food Safety Issue : Bacterial growth

preservation techniques such as chlorine and

modified atmosphere packaging (MAP)

A challenge – to reduce pathogen population

Hurdle technology required

FRESH-CUT TECHNOLOGY

OF SUGARCANE FOR EXPORT MARKET

Maintain quality

Ensure safety

Extend shelf life to >4 weeks at 5 C

Fresh juice meet the international food quality and safety standards

• Colours

• Flavours

Examples :

Only one step for the complete process !

GAS EXTRACTION :

• use gas instead of alcohol

• applicable for food flavours and natural oils

• safe, environmentally friendly process

Tecnolab

Timatic

Cochineal from insect that grow on nopal cactus di

Mexico, Peru, Chile and Canary Islands.

RED FERMENTED RICE AS FOOD COLORANT

• The natural colorant was

obtained through

biodegradation of broken rice

using the fungus, Monascus

purpureus on solid state

fermentation.

STARTER CULTURE

Cultured foods have been

consumed for thousands of years

and are essential to good health.

They built resistance to infections,

and greatly enhancing digestion.

They are used in various types of

food products such as fermented

vegetables, meat, yoghurt and

many others.

MARDI Culture Collection :

1. Soy sauce

2. Nata de coco

3. Tapai

4. Tempeh

5. Yoghurt

Examples of products :

• Low calorie

• Low fat

• Low salt

• Low cholesterol

• High fibre

• Enriched products

• Restructure meat products

• Meat Cuts

• Fat Content

• Uniform size

• Packaging

• Enriched eggs for health

High content of Vitamin E,

Omega 3 and selenium

Low cholesterol

RESEARCH ACHIEVEMENTS

• High total and soluble fibre contents Pink Guava

Pineapple

Mango

• Good functional properties• Good colonic fermentability • Low caloric content

HIGH FIBRE DRINKS

Vacuum Fried Fruits

Improve quality attributes of fried food because of the low temperatures employed

Able to reduce fat content of fried products

Able to preserve the colour of the products

Enzymes :

Application of enzymes :-

• improve yield

• speed-up process

• reduce cost of production

• to improve taste, aroma, colour

• improve texture/bind

• From blood fibrinogen and thrombin

• No ‘tumbling’ and cooking

• Does not require salt or phosphate

• Its 100% natural

• But non-halal

MAKE IT HALAL:TRANSGLUTAMINASE USING RECOMBINANT TECHNOLOGY

• Transglutaminase is use to improve the

physical properties of various foods

e.g restructured meat, surimi-based

products.

• Through biotechnology we are able to

produce transglutaminase.

• Development of analysis methods

• Development of halal ingredients

• Development of new value added halal products

• Improvement in the quality and safety

• Enhancing production and increasing output

R&D THRUST AREAS

IN HALAL FOOD

Durian Pulp Destoner• Overcome labour shortage• Hygienic. Current practice of

manually scraping is cumbersome and not hygienic

• Capacity to process up to 30kg of paste per hour with only one operator as compared to 12 workers, if manually done

SATAY SKEWING

Capacity : 1,500 satay/hr (2 operator)

Capacity: 6 time faster

Save time

Easy operation

Operator only needs to place meat

into mould

Automatic skewing

SATAY GRILLING

• Does not require skill operator

• More hygienic and consistent quality

• High grilling capacity compared to

manual

• Grilling cost is lower (RM0.011)

compared to manual (RM0.024) per

stick

• Can be put together in a system

comprising of skewing and

packaging machines

• Suitable for franchising concept

KUIH ROS PROCESSING MACHINE

• Capacity 800 pieces per hour

• Uniform and consistent quality (shape, colour, thickness, crunchiness and less oily)

REMPEYEK PROCESSING MACHINE

• Capacity 700 pieces/hour

• Uniform & consistent quality (shape, color, thickness, crunchiness & less oily)

HALAL FOOD HUB

1. Padang Besar Halal Hub, Perlis

2. Sungai Petani Halal Food Park Kedah

3. Perda Halal Food Park Penang

4. Pengkalan Chepa HFP, Kelantan

5. Pasir Mas Halal Food Park, Kelantan

6. Chendering Halal Food Park, Terengganu

7. Gambang Halal Park, Pahang

8. Labuan Halal Distribution Hub WP Labuan

9. Tanjung Manis Halal Hub, Sarawak

Under Development :

1. Selangor Halal Hub

2. Port Klang Free Zone

3. Pedas Halal Park

4. Serkam Halal Food Park

In Operation :

Centralized Food Park would

greatly facilitate the implementation

of an effective traceability system.

COMMON SERVICES:

• Cold room for raw materials

• Cold room for finished products

• Storage for ingredients

• Storage for packaging materials

• Waste water/effluent treatment

The key to traceability is

the application of a unique

identification system

applied along the food

chain.

INPUTS PRODUCER PROCESSOR DISTRIBUTOR WHOLESALER RETAILER

ALONG THE FOOD CHAIN: TRACEABILITY

Beef traceability Turmoil after the BSE outbreak

Decrease of beef consumption

Individual Identification

Number10 digits

1 5

Abattoirs Sellers Consumers

Enforcement of the Law :

December 1st 2004

1. R&D CONTRACT RESEARCH

Contract and collaborative research (Food science, food safety, product development, processing, packaging, post harvest handling)

2. KNOWLEDGE AND SKILL DEVELOPMENTPublications, Training, S&T Exhibitions

3. TECHNICAL ADVISORY SERVICESLaboratory Analysis, Trouble Shooting, Technology Clinics

4. ENTREPRENEURIAL DEVELOPMENTQuality Improvement, Technology Test-bed, Product Diversification, Adoption Scheme

5. TECHNOLOGY DEVELOPMENTProduction & Processing System, Planting Material, Seeds & Livestock Breeds, QAS, Contract R&D

6. BUSINESS DEVELOPMENTConsultancy, Technology Incubators, Technology Licensing, Joint Ventures, Business Forums

R&D

CENTRE

TEST-BED

INCUBATOR

CENTRE

ENTREPRENEURS

Technical Expertise-Product development

-Economic analysis

-Food Regulation

-GMP

-SOP

-HACCP

-MQAS

-HALAL

Test Bed Systems Serdang – sauces, beverages,

bakery product and pasta

Johor Bahru – beverages, sauces, snacks, jams and fruits spread

Cameron Highlands, Pahang –jam and spreads, beverages

Bukit Raya – traditional rice snacks

Manir, Kuala Terengganu –fishery products

Besut, Terengganu – frozen food products

Pasir Putih, Kelantan – drinks,

sauces, pickles and traditional cakes

Kuching, Sarawak – convenient food,

drink, bakery products and fish products

Kota Kinabalu, Sabah – Bakery

products, fishery products, drinks, fruits

snacks and traditional cakes

Test Bed Systems

4 technology incubators established:

Stesen MARDI Alor Star –

extruded rice based snacks

Stesen Bukit Tangga – fruit

based products

Stesen Kuala Linggi – essential

oils from herbs and spices

Serdang – animal feed based on

oil palm fronds

Stesen Alor Star

Technology Incubator Systems

Stesen Linggi

Tacara Sdn. Bhd

- Semi refined carrageenan

Centrifugal Process Sdn. Bhd.

- Fruit Juice, Puree

Mentari Corporation Sdn. Bhd.

- Pastry based products

YBH Products Sdn. Bhd. -

Fruit Juice, Fruit CordialNada Food Sdn. Bhd. - Noodle,

Kuey TeowSal’s Food Industries Sdn.

Bhd. - Retort Pouch Products

MARDI TECHNOLOGY COMMERCIALISATION

OBJECTIVE

TO MARKET MARDI’S

INTELLECTUAL CAPITAL

TO PROVIDE A PLATFORM

FOR INTEGRATING R&D

RESULTS AND INDUSTRY

NEEDS

TO DEVELOP CAPACITY AS

AN INTEGRATOR FOR

TECHNOLOGY INNOVATION

INITIATIVES

DEVELOP VIABLE

TECHNOLOGY-BASED

BUSINESS OPPORTUNITIES

MARDITECH

CORPORATION SDN BHD

(241148-A)

Malaysian Agricultural Research & Development Institute

Summary

R&D will continue to be important for the

halal food industry. Through R&D new

halal products are developed, quality

and safe products are produced

and helping

business to grow

especially in halal

food products.

Further Information :

Director General

Malaysian Agricultural Research And Development Institute

GPO Box 12301

50774 Kuala Lumpur

MALAYSIA

Website: www.mardi.gov.my