How My Own Meals Worked with IFANCA to Pioneer Halal Shelf Stable Meals

For nearly 35 years, My Own Meals has believed that no one should have to compromise their dietary or religious beliefs when access to food matters most. That belief helped shape a groundbreaking partnership with the Islamic Food and Nutrition Council of America (IFANCA) that continues to make a difference today.

As the need for halal certified shelf stable meals grew among military personnel, humanitarian organizations, and disaster relief agencies, existing meal options often fell short of meeting the rigorous requirements of halal certification. Simply offering pork-free meals was not enough. Every ingredient, processing aid, manufacturing practice, and production process had to meet strict halal standards.

Recognizing this need, My Own Meals founder Mary Anne Jackson envisioned something different. Rather than treating halal certification as a simple product label, she believed authenticity required collaboration with experts who understood both Islamic dietary law and modern food manufacturing. That vision led to a longstanding partnership with IFANCA, combining My Own Meals’ expertise in shelf stable food technology with IFANCA’s leadership in halal certification.

Solving a Complex Food Manufacturing Challenge

Developing a fully certified halal shelf stable meal required far more than selecting halal meat. Every component of the product and every step of the manufacturing process had to be carefully evaluated to ensure it met rigorous halal standards while still delivering the long shelf life required for military and relief use.

Working together, My Own Meals and IFANCA addressed several complex challenges, including:

  • Ingredient verification: Every ingredient, including seasonings, flavors, processing aids, and other minor components, was reviewed to ensure compliance with halal requirements. Where necessary, alternative ingredients were identified that could withstand the high-temperature retort process while maintaining product quality.
  • Manufacturing controls: Strict production protocols were established to prevent cross-contact between halal and non-halal products. Equipment, production scheduling, sanitation procedures, and quality controls all played an important role in preserving the integrity of halal certified meals.
  • Complete product certification: Certification extended beyond the entrée itself. Beverage mixes, accessory items, packaging materials, and other meal components were evaluated to ensure the finished meal kit met halal standards from beginning to end.

These efforts demonstrated that modern shelf stable food technology and authentic halal certification could successfully work together without compromise.

Mary Anne Jackson of My Own Meals with Dr. Muhammad Munir Chaudry of IFANCA
Mary Anne Jackson, President and Founder, My Own Meals, with Dr. Muhammad Munir Chaudry, President and CEO, IFANCA

A Lasting Impact

The collaboration resulted in its first significant milestone: fully certified halal shelf stable meals suitable for military personnel, emergency preparedness, and humanitarian relief. The partnership also led to offering vegetarian meals that achieved both halal and kosher certification, providing organizations with trusted options for serving diverse populations.

The availability and access to culturally appropriate, religiously certified meals helps ensure individuals receive dependable nutrition without compromising their faith.

Read the Full Story

This remarkable collaboration and the vision that helped redefine halal shelf stable meals is explored in greater detail in “Forging the Halal MRE: How IFANCA Helped Redefine Military and Humanitarian Food Systems,” written by IFANCA and published on Salaam Gateway.

The full article provides a deeper look at the partnership between My Own Meals and IFANCA, the technical challenges of developing fully certified halal shelf stable meals, and the lasting impact this innovation has had on military food systems, humanitarian relief, and emergency preparedness around the world.

Read the full article on Salaam Gateway:
https://salaamgateway.com/story/forging-the-halal-mre-how-ifanca-helped-redefine-military-and-humanitarian-food-systems

Key factsWhat makes a shelf stable meal halal certified?

Every ingredient, processing aid, manufacturing practice and production process must meet halal standards. Simply offering pork-free meals is not enough.

Who developed halal certified shelf stable meals?

My Own Meals, founded by Mary Anne Jackson, partnered with the Islamic Food and Nutrition Council of America (IFANCA) to develop them.

Who needs halal certified shelf stable meals?

Military personnel, humanitarian organizations, and disaster relief and emergency preparedness agencies.

What challenges did the partnership solve?

Verifying every ingredient, controlling manufacturing to prevent cross-contact with non-halal products, and certifying the whole meal kit, including beverage mixes, accessories and packaging.

What did the collaboration produce?

Fully certified halal shelf stable meals for military, emergency preparedness and humanitarian relief, plus vegetarian meals certified both halal and kosher.