The evolution and impact of green pigments in halal food technology

This chapter explores the role of green pigments, particularly chlorophyll, in the Halal food industry, emphasizing its applications, benefits, and future potential. Green pigments, derived naturally from plants, have long been recognized for their aesthetic qualities and healthpromoting properties. In recent years, their use has expanded beyond food colouring to encompass functional foods, sustainable food packaging, and bioactive ingredients that promote consumer health and well-being. As consumer demand for natural, Halal-certified products increases, chlorophyll stands out as an ideal solution, meeting both dietary and ethical requirements. The chapter delves into extraction techniques and biotechnological advancements in the production of chlorophyll, highlighting methods such as supercritical fluid extraction and microbial fermentation that promise to make these pigments more sustainable and cost-effective. Additionally, the chapter investigates the increasing use of chlorophyll in biodegradable food packaging, an essential aspect of the eco-conscious shift in the food industry, particularly in Halal markets where sustainability is a priority. Moreover, chlorophyll’s antioxidant properties and detoxifying effects position it as a sought-after ingredient in functional foods like juices, smoothies, and health supplements. This chapter also examines consumer perceptions of green pigments in Halal foods, considering the growing awareness around health, sustainability, and ethical sourcing. Finally, the future of green pigments in Halal food technologies is discussed, with a focus on emerging trends and the potential for innovation in Halal-certified products. As the market continues to evolve, chlorophyll offers a promising avenue for aligning health-conscious, eco friendly, and Halal-compliant food solutions, ensuring that the Halal food industry remains at the forefront of sustainable and ethical food technology.