Gelatine and genetically modified food (GMF) / Nur Athirah Mohd Fauzi … [et al.]

Gelatine, a by-product of animal origin, is obtained from partially hydrolyzed collagen tissue found in various parts of animals, serving as a food ingredient for stabilization, foaming, emulsifying, and other purposes. Countries such as Malaysia, Indonesia, and some Muslim countries demand halal gelatine in both imported and domestically produced products. Gelatine is a substance used in the food and medicine industry due to its unique properties, with its use dating back centuries. Its applications have expanded into the pharmaceutical, cosmetic, and technical industries. Without gelatine, certain products are difficult to produce.

Genetically modified (GM) foods result from modifying an organism's genetic material (DNA) in a way that does not occur naturally, which involves introducing genes from different organisms. The intersection of gelatine and genetically modified foods raises important considerations, especially in areas with strict kosher requirements. Genetically modified food (GMF) is no longer a stranger in human daily life, growing along with other technological advances. The production of GMF involves modem biotechnological techniques, manipulating animal deoxyribonucleic acid (DNA) and transferring it to other organisms. GMF products offer advantages over natural foods, are more nutritious, cost-effective, and have high virus resistance. However, challenges arise among Muslims because most GMF products are produced by mixing halal and non-halal ingredients.