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  2. Doux Group - Wikipedia

    en.wikipedia.org/wiki/Doux_Group

    Doux is an integrated player with its own breeding farms (28 farms and 170 buildings), its hatchery (130 million chicks annually), its farmers (325 farmers and 200 integrated farmers cooperatives), its food factories (450,000 tons of annual production), abattoirs (3 sites lid 180 million chickens each year, or 180,000 tons), its plants in ...

  3. Grill'd - Wikipedia

    en.wikipedia.org/wiki/Grill'd

    The restaurant serves meat sourced from halal-certified suppliers, removes bacon from products, and does not serve alcohol. [11] As of May 2024, the Blacktown Grill’d is no longer halal. The company now provides halal meat (excluding bacon) to all franchises without restaurant-level certification. [12]

  4. FamilyMart - Wikipedia

    en.wikipedia.org/wiki/FamilyMart

    FamilyMart Malaysia are owned by Maxincome Resources Sdn Bhd which is one of QL Resources Bhd subsidiary. They had a 20-year agreement with FamilyMart Co Ltd. [18] All of FamilyMart Malaysia's food service and ready-to-eat selections are made with halal ingredients only. The service is currently in the midst of the halal application process ...

  5. 7 Fast Food Chains That Use Real, High-Quality Chicken - AOL

    www.aol.com/finance/7-fast-food-chains-real...

    While many fast-food joints claim they serve “real” chicken, some still rely on antibiotic-laden, factory-farmed mystery meat. Here are 7 chains that actually use high-quality, real chicken.

  6. Halal - Wikipedia

    en.wikipedia.org/wiki/Halal

    The European Union market for halal food has an estimated annual growth of around 15 percent and is worth an estimated $30 billion, [23] approximately $8 billion of which are accounted for in France. [56] The halal food and beverage industry has also made a significant impact on supermarkets and other food business such as restaurants.

  7. Chinese Islamic cuisine - Wikipedia

    en.wikipedia.org/wiki/Chinese_Islamic_cuisine

    A halal meat store in Hankou, c. 1934 to 1935. Traditionally, there is a distinction between Northern and Southern Chinese Islamic cuisine despite both using lamb and mutton. Northern Chinese Islamic cuisine relies heavily on beef, but rarely ducks, geese, shrimp or seafood, while southern Islamic cuisine is the reverse.

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