Innovative ‘H numbers’ system accurately detects halal food additives, reducing costs for entrepreneurs and driving the food industry of the future
The Halal Science Center, Chulalongkorn University (HSC) won the Public Sector Excellence Award (PSEA), Outstanding level, for its "H numbers" innovative system for accurately checking additives in halal food.
This is deemed the future of the food industry, thereby reducing costs for entrepreneurs. It is utilised easily, conveniently, quickly and cost-effectively. Users can search through the "H numbers” application" with their fingertips, meeting the needs of entrepreneurs and halal food consumers in the digital era.
The Office of the Public Sector Development Commission (OPDC) initiated PSEA on the basis of rewarding government agencies with responsibility and participation. Winners have to truly respond to the needs of the people.
Mr. Wissanu Krea-ngam, Deputy Prime Minister, presided at the ceremony at the Royal Jubilee Ballroom, IMPACT Muang Thong Thani, conveying policies and directions for bureaucratic development.
Assoc. Prof. Dr. Winai Dahlan, Director of HSC, as the representative receiving the award, said, "The Halal Science Center of Chulalongkorn University once received an excellent award from PSEA 2013 in the category of Excellence Service Innovation for its HAL-Q Halal Standardisation project. This year brought another great success as we won in the Innovation category, Outstanding level, for our ‘H numbers’ innovation. An innovative system to check additives in halal food accurately, it epitomises the food industry of the future.”
“H numbers” is a halal food additive database for industrial users. It is developed to benefit entrepreneurs who want to reduce the cost of halal verification of certain food additives in the halal certification process. This includes reducing expenses incurred in preparation for halal certification, for example, confirming the halal status of the source of raw materials or certain food additives. Most food additives are produced naturally from minerals but some are synthesised.
HSC researched this area and developed “H numbers" to help drive the future of the food industry by providing a precise additive detector for halal food. Prior to the point where it reduces costs, the Center conducts research through textbooks, interviews, and above all, Halal Forensic Examination.
The additives are divided into three categories.
Halal by Fatwa includes chemically synthesised raw materials or extracts from plants. These are allowed to be used in the halal food production process and are certified by the Sheikhul Islam in Thailand.
Halal by Certification includes raw materials that may be contaminated. These must be certified by a religious organisation. The certification tracks back to companies or brands certified. For further use in industrial production to be permitted, the production information from the manufacturing company has to be clear.
Mashbooh is a group whose status is still obscure. Raw materials may be obtained from a manufacturing process at risk of contamination and banned or without a halal certification. It is not recommended to use these ingredients and other ingredients cannot be suggested as alternatives.
“The Halal Science Center, Chulalongkorn University has constantly developed innovations to meet the needs of entrepreneurs and halal food consumers in the digital age. With “H numbers”, users can check the status and certification information of the food additives. A list of distributors' trademarks related to food additives is provided. Halal food manufacturers can easily use “H numbers”. It is convenient, fast and cost-effective in terms of requesting a halal forensic laboratory certification or verification of any food additives,” Assoc. Prof. Dr. Winai Dahlan concluded.
“H numbers” application can be downloaded from http://h4e.halalthai.com/, for both IOS and Android systems, without charge.
