AMAL A . M ELGHARBAWY International Institute for Halal Research and Training ( INHART ), International Islamic University Malaysia

This evolution , driven by technology , economics , and changing consumer preferences , has reshaped not only how we produce flour but also its nutritional value . For Malaysia , an importer of wheat , these shifts have further implications , especially when aligned with the principles of halalan toyyiban consumption .

WHEAT MARKET AND TRADE

Malaysia does not grow wheat domestically due to its tropical climate , relying almost entirely on imports to meet its flour needs . Major suppliers include Australia , Canada , and the United States , which provide the high-quality wheat that forms the backbone of Malaysia ’ s flour milling industry .

However , global disruptions such as climate change and geopolitical conflicts , especially in wheat-exporting countries like

Ukraine , have impacted global wheat prices and availability .

This dependency on imports makes Malaysia vulnerable to price fluctuations and supply chain interruptions . For instance , the war in Ukraine has limited wheat exports , pushing prices higher and creating uncertainties in supply .

These challenges necessitate more significant emphasis on logistics , efficiency , and diversification in wheat sourcing to ensure that the domestic market remains stable ( Cleaver , 2024 ).

While white flour has dominated the market due to its shelf life and versatility , there is growing awareness of the importance of whole grain products . This reflects a broader trend towards halalan toyyiban consumption , where consumers are increasingly mindful of not just what is permissible but also what is wholesome and beneficial to their health .

One of the main reasons for refining whole grain flour into overprocessed white flour is to extend its shelf life . Whole grain flour , which includes the germ and bran , contains oils that can spoil quickly .

In Malaysia , where the tropical climate accelerates spoilage , this poses a logistical challenge

“ However , some researchers and nutrition experts suggest that what many people label as “ gluten intolerance ” may not necessarily be a reaction to gluten itself , but rather to other compounds in overprocessed flour . ”

for retailers and consumers alike . Removing the bran and germ results in longer-lasting white flour , but at a nutritional cost - white flour is lower in essential nutrients like fibre , iron , and B vitamins .

GLUTEN INTOLERANCE VS PROCESSED FLOUR

Besides , there is an ongoing debate about whether symptoms associated with gluten intolerance or sensitivity are sometimes misunderstood and instead related to the consumption of overprocessed flour , such as modern white flour .

Gluten intolerance , or non-celiac gluten sensitivity ( NCGS ), is distinct from celiac disease and wheat

allergies . NCGS involves symptoms like bloating , diarrhoea , and fatigue after consuming gluten , but without the autoimmune response seen in coeliac disease . Gluten is a protein found in wheat , rye , and barley , and its digestion can be problematic for some individuals .

However , some researchers and nutrition experts suggest that what many people label as “ gluten intolerance ” may not necessarily be a reaction to gluten itself , but rather to other compounds in overprocessed flour .

Modern industrial practices remove the bran and germ from wheat , leaving behind refined white flour that is easier to store but lacks fibre and nutrients . This type of processing can increase the concentration of simple carbohydrates , which are rapidly digested and absorbed , leading to spikes in blood sugar and digestive discomfort .

In addition to the loss of fibre and nutrients , highly processed flour products often contain additives such as preservatives , emulsifiers , and enzymes , which can further irritate the digestive system . Some studies point to these additives , along with fermentable oligo- , di- , mono-saccharides , and