ABSTRACT
Fermentation has long been used in food production as a way of enhancing and increasing the performance of food. This chapter explores the implications of the developments in the global markets for kosher and halal food. Traditionally the majority of enzymes used in the food industry were from animal sources. In relation to kosher and halal this presented many potential problems in terms of tracing and testing for unacceptable animal-based ingredients. In the global era, non-animal ingredients have thus come to play an important role shaping new knowledge, work processes and certification practices in global kosher and halal markets. The chapter briefly looks at the opportunities these developments present for the new knowledge processes involved in production. Similar developments were evident at a leading global manufacturer of enzymes based in Denmark, which has offices and production facilities in a number of countries. The company's history of kosher certification has helped them to comply with rising halal requirements in recent decades.
