Various modern technologies are applied to meet the needs of world food security while ensuring the sustainability of the food supply chain. Synthetic technology in food science is emerging as a development that is capable of affecting the quality and quantity of food, productivity, and production efficiency of food supplies required by people.
In order to protect the wellbeing of the entire consumer population and fulfill the increasing demand for food, the quality aspect of food should not be overlooked. Undeniable technological progrest represents a sort ofadvancement (meaning unclear). As a result, Muslims must tackle any development related to the issue of modern food and accept it as a challenge with clear knowledge and understanding. Thus, raising consumer awareness on the issue of synthetic food is critical, particularly among Muslims, to avoid confusion and commotion should difficulties arise in the future.
For the purpose of maintaining and enhancing quality as well as extending shelf life, synthetic technology is adopted in the food industry to produce something similar to the original. Besides natural components, food additives are produced synthetically. The purpose of adding additives to food is to improve its taste, appearance and texture, as well as to protect it against microbiological dangers. Furthermore, additives are classified according to their purposes, such as colours, emulsifiers, preservatives, flavour enhancers, foaming agents, sweeteners, and many others that play a specific role in the production and manufacturing of a food product. Consumers may be unaware that such products are created using synthetic technologies.
The E-code system has been introduced by the European Union (EU) and agreed upon by the Codex Alimentarius to facilitate the identification of such food additives. However, much uproar in today’s society is due to the confusion of information concerning the E-code system, which contains substances that are prohibited in Islam. The misunderstanding is spreading continuously in the Muslim community, as it involves halal and haram sensitivities. Therefore, Muslims should address this issue wisely to avoid extreme panic. Generally, the E-code system includes all additives derived naturally or synthetically from plants or animals and not just the swine element.
Cultured meat is a modern product based on synthetic technology that has been developed successfully and is expected to solve the problem of food insecurity. The invention is reported to have originated with an idea by Western researchers, namely Fredrick Edwin Smith (1930) and Winston Churchil (1932), who were also inspired by a scientist named Alexis Carrel. The commencement of that history became the starting point for the evolution of cultured meat development to the present day.
The development of synthetic technology has also given rise to society’s concerns regarding environmental issues such as greenhouse gas emissions, water and land use, depletion of natural resources, etc. can be overcome or minimised. If the production of cultured meat can be developed to the industrial level along with effective commercialisation efforts, this industry is expected to be able to compete with the conventional livestock industry. Consequently, the rate of greenhouse gas emissions is expected to be reduced and the risk of animal-borne diseases which are often associated with livestock farming can be reduced indirectly.
Evolving food production technologies have had a positive impact on producing a wide variety of foods, yet some of those foods are likely to put consumers at risk from various angles. As meat culture is an emerging modern food issue, thus contemporary researchers, scientists and jurists need to scrutinise the subject comprehensively and holistically. Debates from various perspectives must be carries out so that Muslims remain relevant and competitive given the current scientific developments. Without comprehending the issues from bioethical and religious aspects, Muslims will be trapped in dilemmas and deadlocks persistently.
The success of the food industry revolution with the advent of synthetic technology is expected to have an impact on consumers’ health. The health aspect still receives less attention among the public due to the limited availability and accessibility of food products based on synthetic technology in the global market. Among the potential health effects of synthetic technology are genotoxicity, carcinogenicity, hypersensitivity, and allergies. Therefore, further studies from health perspective should be carried out extensively.
For Muslims, such contemporary issues certainly require analyses and assessments from the Islamic point of view. Therefore, any advancement of food technology requires the collaboration of religious scholars, scientists, and technologists to ensure that the food meets the halal and tayyib requirements for the benefit of Muslims worldwide. Such an understanding is critical in resolving the halal and food safety issues which involve values and ethics related to modern biotechnology.
Any new technology that emerges should be considered in the context of the maqasid al-shariah by assessing the conflicts and challenges faced by Muslims. Furthermore, philosophical frameworks and Islamic worldview need to be taken into account in debates involving contemporary food issues.
