Health danger: fraudulent practices of certain brands of halal charcuterie

An article published in The Parisian highlights deceptive practices in the halal meats industry. Under tempting names like “Turkey Délice” or “Chicken Breast”, the Isla Délice and Réghalal brands offer products whose composition leaves something to be desired: less than 70% meat, supplemented by water and starch. , soy and a multitude of additives.

The investigation details how these products, designed to imitate traditional cured meats, contain a significant proportion of non-meat ingredients. At Isla Délice, the “Turkey Délice” only contains 68.7% meat, the rest being essentially water and potato starch. Réghalal doesn’t do much better, notably using corn starch in its formulations.

Furthermore, the article points to the use of sodium nitrite (E250), an additive which, while it provides an attractive pink color to the product, is also identified as a risk factor for colorectal cancers. While this chemical component tends to disappear from classic cold meats, it remains present in industrial halal products, a situation which worries many consumers. Asked by The ParisianFaïza Ghraïri, owner of the Molati halal butchery and charcuterie in Roubaix, denounces this situation: “It’s a shame. » Asked for a response, the management of Isla Délice contented itself with a polite refusal: “I decline your proposal. Thank you nevertheless for the interest in our brand. »

The nutritional labeling of these products clearly reflects their shortcomings. The “Turkey Délice” has a Nutri-Score D, with a salt content three times higher than that used by Faïza Ghraïri in its artisanal preparations. In the mouth, the difference is also striking: industrial products, with their elastic and uniform texture, contrast with pieces of natural meat obtained by artisanal processes.

According to The Parisianthese abuses find their origin in the rapid growth of the halal market, a lucrative sector which attracts certain unscrupulous manufacturers. “Some want their share of the pie, without any consideration for quality,” concludes Faïza Ghraïri.

Read the full survey in The Parisian.