Halal quality represents the totality of characteristics of products and services that meet the fundamental attributes of quality, such as health and hygiene safety, as well as compliance with halal standard requirements and Islamic dietary regulations. Halal product certification is carried out proactively using a preventive method to prevent the mixing or occurrence of any amount of ingredients that may have haram status. The modern food production process necessitates the use of rapid methods and techniques for analyzing the origin and quality of food, which is particularly emphasized in the production of halal products. The aim of this study was to validate rapid enzymatic tests for detecting ethanol in prepared samples and finished products and to determine their applicability and reliability in analysis. For the detection of alcohol in products and samples, the XEMATest Alco – an enzymatic test for the semi-quantitative determination of ethanol in samples, produced by XEMA Co. Ltd., was used. For the purpose of this research, 90 analyses were conducted on 18 samples, of which 10 samples were prepared with different ethanol contents ranging from 0.02% to 10%, while 8 samples consisted of commercial alcoholic and non-alcoholic beverages. The rapid enzymatic tests

Consumers today are increasingly aware of the impact of food on health and pursue dietary practices that sustain physical well-being, prevent diseases, and enhance mental health and quality of life. The aim of the research was to determine the attitudes of consumers in the Tuzla Canton regarding the impact of halal diets on reducing health risks associated with obesity and non-communicable diseases. The study employed data analysis on information collected through an anonymous questionnaire administered to respondents in the Tuzla Canton, and compared these findings with secondary data derived from relevant scientific and professional literature on the benefits of halal diets. A high percentage of the most favorable response option on the Likert scale was observed for questions regarding commitment to the consumption of halal products and dishes prepared with halal ingredients (86.3%), awareness of the health benefits of Ramadan fasting (81.6%), and the practice of Ramadan fasting (84.5%). However, despite these high percentages, particularly concerning commitment to halal diets, the proportion of the most favorable responses for questions related to the nutritional aspects of halal diets was notably low; specifically, responses regarding monitoring nutritional information on halal products (23.3%), consuming a diverse range of halal foods while maintaining nutritional balance (11.0%), and consuming halal food in moderation (28.2%). For all three of these questions, the intermediate response option, namely “occasionally,” was frequently selected, with percentages of 60.2%, 61.0%, and 57.8%, respectively. The response to the seventh question confirmed the potential of halal diets in reducing excessive body weight and obesity, as 48.1% of respondents reported a decrease in body weight after Ramadan fasting. The respondents’ answers indicate a positive impact of halal diets on health. The high proportion of intermediate responses for questions of a nutritional nature (nutritional balance, diversity, and moderation) indicates a need for consumer education on the nutritional aspects of halal food. Such education would contribute to establishing a stronger scientific foundation for consumers’ attitudes and experiences regarding halal food, potentially resulting in a higher percentage of respondents providing the most favorable responses to these and similar questions.

The aim of this research was to analyze consumer perceptions, trust, and needs regarding halal products, with a focus on identifying key trends and obstacles. Survey results revealed a high level of awareness about the importance of halal certification, with 60% of respondents expressing full trust in labels, 30% partial trust, and 10% expressing doubts. The main motives for purchasing halal products include religious reasons (50%), health benefits (30%), and quality assurance (20%). The age structure of respondents shows that the majority are between 30 and 50 years old (70%), while those over 50 years old make up 20%, and those under 30 years old account for only 10%. Regarding product availability, more than half of respondents (55%) find the range unsatisfactory, particularly in the meat and dairy product segments. These groups were highlighted as priorities for improving the offering. Respondents also suggested greater focus on consumer education and certification transparency. Recommendations for improvement include developing specialized store shelves, increasing product diversity, and investing in marketing aimed at raising awareness of halal product benefits. Additionally, introducing extra controls and strengthening trust through education and public campaigns are proposed. This research contributes to understanding consumer needs and can serve as a basis for further strategies to develop the halal product market, aiming to meet consumer expectations and strengthen trust in halal certification.

Results: Herbal preparations based on willow, red pepper and most recently, turmeric show potential in the treatment of arthritis. Dietary supplements as antioxidants (vitamins C and E, minerals zinc and selenium), chondroitin, glucosamine, collagen and hyaluronic acid also show positive effects. In addition, numerous food ingredients poses anti-inflammatory effects, such as acetylsalicylic acid, omega-3 fatty acids, polyphenols and flavonoids. These research findings suggest that a proper food selection and menu planning, combined with some of the aforementioned could affect the symptoms and progression of the disease. Conclusion: Although medical treatment is still the first choice for people with arthritis, accumulating evidence supports the use of various dietary supplements and herbal preparations to alleviate symptoms of arthritis. Additionally, given that many foods contain ingredients with potent anti-inflammatory characteristics, proper food selection could add the additive effect and improve quality of life of people with arthritis.