The use of nanotechnology in food is Halal and Thayyib?

 By: Assoc. Prof Ts Dr Aisah Bujang

Head (Halal Supply Chain)

Malaysia Institute of Transport (MITRANS)

Universiti Teknologi MARA, Shah Alam

In this day and age, whether it is by choice or force, technology has dominated the food industry. Nanotechnology has already made its mark in food processing, entering the food chain as food ingredients as well as in food packaging. Various nanomaterials such as nanopolymers, nanocomposites, nanoemulsions and nanocarriers are involved at different levels in the food industry and have both positive and negative implications towards human health. The applications of nanotechnology in food processing and packaging will be more rapid and unavoidable in a few years ahead.

In determining the halal status of the use of nanomaterials, it is of paramount importance to first assess the toxicological and health risks of the nanomaterials to human health. Halalan-thayyiban is more than just compliance to the fundamentals of Syariah. It includes the requirement of the food to be good, pure and wholesome.

Research works that thoroughly study the status of the use of nanomaterials in food processing and packaging from the halal perspective are still very lacking and at dearth. Studies employing Shariah-based research methodologies and tools are needed to set the halal parameter for nanomaterials. Halal certifying bodies need to work alongside the scientific community in understanding and regulating the manufacturers on the application of nanomaterials in food production and food packaging. Mandatory labelling is another critically important aspect that should be given attention, as more and more nanomaterials-containing products will reach consumers. The public has the right to know the whole picture to be able to make knowledgeable and informed choices of the nano-applied technology in the food that they consume.