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Journals / Helal ve Etik Araştırmalar Dergisi / 2026 / Cilt: 8 Sayı: 1

NOVEL FOODS FROM A HALAL PRODUCTION AND CONSUMPTION PERSPECTIVE

HELAL ÜRETİM VE TÜKETİM PERSPEKTİFİNDEN YENİLİKÇİ GIDALAR

Muhammed Yüceer(Çanakkale Onsekiz Mart Üniversitesi, Gıda İşleme Bölümü)0000-0001-6709-1347
Cengiz Caner(ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ)0000-0002-8293-7301
Hasan Yetim(İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ)0000-0002-5388-5856
Pages
1–17
Publication Date
2026-06-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This article examines the concept of novel or innovative foods from the Halal (lawful) perspective in Islamic jurisprudence, focusing on key aspects such as the origin of raw materials, production and processing methods, contamination risks, scientific devel opments and the roles of certification bodies.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Innovative foods, encompassing developments in biotechnology, nanotechnology, cultured (lab-grown) meat and insect-based products represent a rapidly expanding sector within the global food industry focused on sustainable food sources.
📊
Key Findings & Data:Novel foods are developed to feed sustainably the growing global population, reduce the use of natural resources, minimize environmental impacts, and create safer, more nutritious, and cost-effective alternative solutions.
💡
Conclusion & Impact:This article examines the concept of novel or innovative foods from the Halal (lawful) perspective in Islamic jurisprudence, focusing on key aspects such as the origin of raw materials, production and processing methods, contamination risks, scientific devel opments and the roles of certification bodies.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Helal · Yenilikçi Gıdalar · Kültür Eti

Abstract

Innovative foods, encompassing developments in biotechnology, nanotechnology, cultured (lab-grown) meat and insect-based products represent a rapidly expanding sector within the global food industry focused on sustainable food sources. Novel foods are developed to feed sustainably the growing global population, reduce the use of natural resources, minimize environmental impacts, and create safer, more nutritious, and cost-effective alternative solutions. However, while these innovations offer partial solutions to food security and environmental challenges, they also raise issues that may conflict with the religious beliefs of the Muslim consumers. This article examines the concept of novel or innovative foods from the Halal (lawful) perspective in Islamic jurisprudence, focusing on key aspects such as the origin of raw materials, production and processing methods, contamination risks, scientific devel opments and the roles of certification bodies.

Özet

Yenilikçi gıdalar; biyoteknoloji, nanoteknoloji, kültür eti (yapay et) ve böcek bazlı ürünler, gıda kaynaklarındaki gelişmeleri de içine alan, küresel gıda endüstrisinde gün geçtikçe büyüyen bir sektörü temsil etmektedir. Bunlar; artan küresel nüfusu sürdürülebilir şekilde beslemek, doğal kaynak kullanımını azaltmak, çevresel etkileri minimize etmek ve daha güvenli, besleyici, maliyet-etkin alternatif gıda çözümleri geliştirmek amacıyla ortaya çıkan ürünlerdir. Ancak bu yenilikler, gıda güvenliği ve çevresel zorluklara nispi çözümler sunarken, Müslüman tüketicilerin dini inançları ile çelişen bazı sorunları da beraberinde getirmektedir. Bu makale, İslam hukukunda helal (caiz) perspektifinden yeni veya yenilikçi gıdalar kavramını incelemekte; kaynak menşei, üretim ve işleme yöntemleri, kontaminasyon riskleri, bilimsel gelişmeler ve sertifikasyon kurumlarının rolleri gibi önemli hususları ele almaktadır.

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Cite This Article

Yüceer, M., Caner, C., Yetim, H. (2026). NOVEL FOODS FROM A HALAL PRODUCTION AND CONSUMPTION PERSPECTIVE. Helal ve Etik Araştırmalar Dergisi, Cilt: 8 Sayı: 1, 1–17. https://doi.org/10.51973/head.1918682

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