Global trends in halal animal-based products: a comprehensive review of consumer demand, supply chain dynamics, and market opportunities

With the rise in the population of Muslims globally, the issue of halal products is becoming increasingly important. The fact that consumers prefer halal products and demand more of these products has attracted companies’ attention as well. The certification of halal products and product type affects the behavior of consumers towards these products. Besides that, the countries that produce the products, whether Muslim or not, is a matter of concern for consumers who are sensitive about halal products. In this study, halal product certification, how consumer behavior changes according to product type, and the country where the product is produced were examined. A scenariobased experiment was used to test the hypotheses developed, and the effects of independent variables on consumer purchase intention, trust, and perceived risk were examined. The religiosity scale was used as a control variable to control consumer religious sensitivities in the study. The results showed that halal-certified products and Muslim country product origin led to a higher level of consumer purchase intention, trust, and lower levels of perceived risk. Besides that, the existence of halal certification increased purchase intention for utilitarian products. Based on the results, the interaction of halal certification and country of origin has a significant impact on consumer purchase intention, while the interaction of halal certification and product type has a significant impact on consumer purchase intention as well as perceived risk. Halal certification increases both consumer purchase intention and trust in products produced by non-Muslim countries.

Objective: The fact in salt production by traditional coastal communities is a lack of understanding of the halal standards for salt production formulated by the Ulama Consultative Council in the Aceh region. Supposedly, Muslim salt farmers already have basic knowledge about halal salt production standards under Islamic sharia rules. This article, therefore, describes the salt processing process that conforms to halal production standards, including the main raw materials, workers, facilities, production processes, product packaging, and product distribution under Islamic law. Method: The data used in this study were observations of Lancang coastal salt (coastal salt fields), interviews with the head of LPPOM MPU and secretaries, the head of the Banda Aceh Maritime Affairs and Fisheries Service, 241 coastal salt farmers, and three staff supporting salt farmers. Data were also obtained through a focus group discussion attended by all elements involved in the Acehnese halal salt production. Results: The results of this study highlighted that four standards had been met: raw material standards, worker standards, packaging standards, and distribution standards. Meanwhile, two standards have not been fulfilled: the standard for processing and the standard for the facilities used. Both have not met halal standards according to the guidelines of the Ulama Consultative Council in Aceh. SDGs Review | São Paulo (SP) | VOL. 4 | e01594 | pag: 01-47 | Jan-Dec | 2024. Contribution: this research helps improve the quality of salt produced by traditional farmers in Aceh by introducing and guiding them to comply with the halal standards set by LPPOM MPU Aceh. Education and awareness-raising among farmers about the importance of halal production are key points, where they are taught how to apply halal principles at every stage of the salt-making process. With a better understanding of these standards, farmers can not only improve the quality of their products but also obtain halal certification, which in turn increases the market value and consumer trust in the salt they produce. Furthermore, this research positively impacts the local economy by opening up broader market opportunities for traditional salt farmers. Halal certification allows them to sell their products to a larger market segment, including consumers who prioritize halal products, thus increasing the income and well-being of the farmers. Additionally, this research emphasizes the importance of preserving traditional methods in salt production, ensuring that techniques passed down through generations remain relevant and comply with current halal standards. The findings of this research also provide valuable input for the government and related institutions in formulating policies that support halal production and the sustainability of traditional salt farmers. As a model or example of best practices, this research can be adopted by other regions with traditional salt production, enabling them to follow Aceh's lead in implementing halal production standards. Thus, this research not only directly benefits traditional salt farmers in Aceh but also has the potential to inspire and drive positive changes at the national level.

Objective: The fact in salt production by traditional coastal communities is a lack of understanding of the halal standards for salt production formulated by the Ulama Consultative Council in the Aceh region. Supposedly, Muslim salt farmers already have basic knowledge about halal salt production standards under Islamic sharia rules. This article, therefore, describes the salt processing process that conforms to halal production standards, including the main raw materials, workers, facilities, production processes, product packaging, and product distribution under Islamic law. Method: The data used in this study were observations of Lancang coastal salt (coastal salt fields), interviews with the head of LPPOM MPU and secretaries, the head of the Banda Aceh Maritime Affairs and Fisheries Service, 241 coastal salt farmers, and three staff supporting salt farmers. Data were also obtained through a focus group discussion attended by all elements involved in the Acehnese halal salt production. Results: The results of this study highlighted that four standards had been met: raw material standards, worker standards, packaging standards, and distribution standards. Meanwhile, two standards have not been fulfilled: the standard for processing and the standard for the facilities used. Both have not met halal standards according to the guidelines of the Ulama Consultative Council in Aceh. SDGs Review | São Paulo (SP) | VOL. 4 | e01594 | pag: 01-47 | Jan-Dec | 2024. Contribution: this research helps improve the quality of salt produced by traditional farmers in Aceh by introducing and guiding them to comply with the halal standards set by LPPOM MPU Aceh. Education and awareness-raising among farmers about the importance of halal production are key points, where they are taught how to apply halal principles at every stage of the salt-making process. With a better understanding of these standards, farmers can not only improve the quality of their products but also obtain halal certification, which in turn increases the market value and consumer trust in the salt they produce. Furthermore, this research positively impacts the local economy by opening up broader market opportunities for traditional salt farmers. Halal certification allows them to sell their products to a larger market segment, including consumers who prioritize halal products, thus increasing the income and well-being of the farmers. Additionally, this research emphasizes the importance of preserving traditional methods in salt production, ensuring that techniques passed down through generations remain relevant and comply with current halal standards. The findings of this research also provide valuable input for the government and related institutions in formulating policies that support halal production and the sustainability of traditional salt farmers. As a model or example of best practices, this research can be adopted by other regions with traditional salt production, enabling them to follow Aceh's lead in implementing halal production standards. Thus, this research not only directly benefits traditional salt farmers in Aceh but also has the potential to inspire and drive positive changes at the national level.

Business Licensing is the legality given to Business Actors to start and run their businesses and activities. having NIB speeds up the processing of other licenses because NIB is the initial requirement for obtaining various other documents, one of which is obtaining a halal certificate. Halal certificate is legal certainty of the halalness of a product. Halal products are products that have been declared halal in accordance with Islamic law. The purpose of this study was to determine the Empowerment of MSMES in Increasing Competitiveness Based on Business Legality and Halal Products. The results of this study indicate that the increase in small and medium enterprises cannot be separated from the role of the government in providing training and knowledge to improve the quality of products of business actors, one of which is in obtaining business licenses and halal product certificates. By having business legality and halal certificates business actors have a comparative advantage so that they are able to compete in the global market.

The purpose of this study is to determine the implementation of Aceh Qanun Number 8 of 2016 on the Halal Product Assurance System (The Aceh Qanun on Halal Label) on Micro, Small, and Medium Enterprises (MSMEs) and to understand the supervision of the implementation of the Aceh Qanun on Halal Label in West Aceh Regency. The study method used is empirical juridical, producing descriptive data regarding implementing the Aceh Qanun on Halal Label towards MSMEs in the West Aceh Regency. This study is important because data from the Health Office of West Aceh Regency shows that 30 MSMEs have obtained halal certificates. In comparison, 64 MSMEs do not have halal certificates for their marketed food products. Based on the data, this fact does not comply with the provisions of Article 4 of Law Number 33 of 2014 on Halal Product Assurance (hereinafter referred to as the Halal Product Guarantee Law 2014), which obliges all products traded in Indonesia to have halal certification. This provision is in line with Article 4 of the Aceh Qanun on Halal Label, which states that the Halal Product Assurance System aims to provide protection, peace of mind, and legal certainty to the community in consuming and using Halal and hygienic products for physical and spiritual health. The assurance of halal products refers to legal certainty regarding the halal status of products, proven by halal certificates, halal registration numbers, and halal labels. Many MSMEs in West Aceh do not have halal product certificates, so the objectives of the Aceh Qanun on Halal Label have yet to be well implemented. The suboptimal supervision also influences the suboptimal implementation of the Aceh Qanun on Halal Label. This supervision involves various West Aceh Regency Local Government institutions, such as the Ministry of Religious Affairs and the Health Office. The main constraint is the limited funds allocated for such supervision, resulting in suboptimal halal product supervision for MSMEs in West Aceh.

This research addresses the critical issue of maintaining consumer trust in the halal products within the Indonesian context, specifically focusing on beef products. Recognizing the vulnerability of halal products and counterfeit certificates, the study proposes an innovative solution through the implementation of an Enterprise Resource Planning (ERP) application. This application is designed to trace and monitor the halal beef supply chain, aligning with the certification standards set by the Indonesian Ulema Council (MUI). The choice of beef as the subject of this study stems from its high susceptibility to counterfeiting and the complexity of its supply chain. The research utilizes an ERP system for its comprehensive enterprise-level management capabilities, including aspects of purchasing, inventory, and manufacturing. This technology integration aims to address the challenges in tracing halal beef products from their origin to the consumer (upstream to downstream), ensuring compliance with halal requirements and optimizing the supply chain. Methodologically, the development of this traceability system adheres to the System Development Life Cycle (SDLC), employing a modified waterfall model. The system’s efficacy is evaluated through Blackbox testing, demonstrating its capability to effectively track the journey of halal beef products. It ensures validation at each stage of the supply chain in accordance with MUI’s halal certification criteria and provides rapid tracking capabilities in emergency situations. In conclusion, this study presents a significant technological innovation in the field of halal product assurance. It offers an integrated solution that combines information technology and management principles to uphold the integrity of halal products, thereby safeguarding consumer trust and supporting the reputation of conscientious manufacturers in Indonesia.

Recently, the trend of the halal industry has become a global discussion, attracting interest not only from Muslim-majority countries but also from Muslim-minority countries like South Korea. South Korea has shown significant efforts in promoting and developing halal tourism. In this context, it is essential to conduct an in-depth study on halal certification. Typically, halal certification is associated with Muslim-majority countries, not secular countries like South Korea. Therefore, this study aims to deeply explore the legality and process of halal certification carried out by South Korea, a country with a Muslim minority. This qualitative research uses a phenomenological approach to obtain an emic perspective on halal certification. Data was collected through in-depth interviews with the president and members of the Korea Muslim Federation (KMF), which oversees the halal committee in South Korea. Observations were also made to assess several halal restaurants and products there. The findings were documented as material for data analysis, which was conducted in several stages: data reduction, data presentation, and conclusion drawing. The results indicate that in the policy of halal certification, the South Korean government collaborates with KMF for the halal certification process. Unfortunately, this policy is not supported by adequate human resources. Therefore, KMF collaborates with Muslim-majority countries to support the halal certification process. The cultural aspect of South Korean society, which often contrasts with Islam, also poses a unique challenge in the halal certification policy. It is recommended that exhibitions be held to promote halal products in South Korea so that the halal certification policy is not opposed.

Indonesia is a country that has the biggest Moslem population in the world. It causes an increase in demand for Islamic products, especially halal food products. The obligation to consume halal products become a huge market potential for food producers to produce halal products. This research aimed to find out the relation of factors that influence the intention to purchase halal food products. This research uses purposive sampling method with 200 respondents consisting of Muslim students from Universitas Gadjah Mada. Structural Equation Modelling was used to analyze existing data. This research uses halal awareness, product ingredients, Islamic brands, halal certification, product quality, and promotion as many factors that influence purchase intention of halal food products. Results showed that halal awareness, product ingredients, Islamic brands, halal certification, and product quality have a significantly positive effect on purchase intention of halal food products, but halal certification and promotion have no significant effect on purchase intention of halal food products.

Halal certification becomes part of the ecosystem of halal industrial products. Through halal certification will be reflected in halal product guarantee for the community as the mandate of law No 33. 2014 on Halal product guarantee. Therefore, halal product design becomes an important part to estabslishment of halal product ecosystem. Halal certification process will be an important part of the local design for realizing the ecosystem of halal products in order to ensure the existence of halal products. This study uses qualitative method based phenomonology approach in Bangkalan district, which is one of the regencies in Madura Island with the nuance of Islamic in the daily life. The results halal certification on small and micro enterprises is important because it has a direct impact on the economy and community consumption for population. In addition from infrastructure of authorities involved in MSMEs is ready and tends to wait for direction in implementation in the fulfillment of halal standards through halal certification. Furthermore that preparations and potentiality halal certification that possessed in outside bureaucracy. Thus, based on this study there will be a description of the condition halal certification in Bangkalan. Therefore that design development of halal product both on a micro and macro scale for halal ecosystem in sustainable level.Keywords: Halal Product Certificated, Small Micro Enterprises; Bangkalan Madura

Background: Digital transformation and the implementation of advanced technologies play a crucial role in the advancement of the halal industry. As a strategic step in building a halal product ecosystem, developing halal food products, encompassing the entire supply chain from upstream to downstream, is essential. However, there are many halal products, particularly food products, whose halal status is not guaranteed and lack halal certification. BPJPH (Halal Product Assurance Organizing Agency) reported that around 1,544 products had not received halal certification, including 192 ready-to-eat instant foods registered as halal. Purpose: In light of these issues, this research examines how halal certification and knowledge of halal products affect instant food purchase decisions through halal awareness moderated by religiosity. Methods: This study employed a cross-sectional design with a non-probability sampling approach, specifically the convenience sampling technique. Data was obtained using questionnaires distributed to 150 respondents who have consumed instant food. Using WarpPLS 8.0, the data was analyzed using Structural Equation Modeling-Partial Least Square (SEM-PLS). Findings: The research findings indicate that halal certification and knowledge of halal products significantly impact halal awareness and instant food purchase decisions. Halal awareness also mediates the effect of halal certification and knowledge of halal products on purchase decisions. Furthermore, religiosity strengthens the relationship between halal awareness and individuals’ decision to purchase instant food in Malang. This study provides valuable insights into instant food purchase decisions, particularly for halal instant food. Conclusion: Based on these results, it is recommended that producers develop marketing strategies that emphasize halal certification or logos and provide clear information regarding the benefits of halal products. Research implication: Companies should collaborate with authorized institutions and religious figures to increase societal halal awareness. Meanwhile, LPPOM MUI should simplify the halal certification process, launch campaigns to raise awareness about the importance of halal products, and provide the general public comprehensive education about halal concepts.

Businessmen have the duty of ensuring halal food products and giving the halal label on the basis of having obtained a halal certificate from the ministry of religion which was socialized to the consumer society in a way that it is conveyed through writings that are easy to read and not easily removed by a visitor at a particular place in the restaurant. It is according to Article 39 of Law Number 33 Year 2014 concerning the guarantee of halal products. The halal certificate is valid for four years since it was issued by the Halal Product Guarantee Agency (HPGA), and it must be extended. Halal certificates are mandatory, so the food products which do not have halal label certificate cannot longer circulate in Indonesia.The procedure for obtaining halal certification at the hotel restaurant which was issued by the Ministry of Religious Affairs (MORA). First, businessmen must fulfill the requirements which were checked by HPGA such as, the data of businessmen, the name and type of business product, a list of products and materials used, the manner or the product processing as well as halal guarantee system. After fulfilling the requirements of HPGA in checking the dokumen, then determine the LPH that has been selected by the applicant, then the LPH conducts the examination and / or testing of the next step of the MUI product through the determination of the halal food product halal through a halal fatwa session. After the process is carried out through the prescribed stages, the HPGA issues a halal certificate.Keywords : Halal Label Certification, Halal Products, Halal Product Protection Guarantees

Halal certification is still no guarantee that consumers will purchase the product. This study aims to analyze the role of consumer trust in mediating the relationship between halal certification and intentions, where intentions ultimately impact the consumption behavior of halal cosmetic products during the Covid-19 pandemic. The population of this study is the female population in Jakarta aged 15-60 years. The number of research samples to be taken is 160 respondents with the purposive sampling technique. Data will be collected using questionnaires and analyzed using Partial Least Square (PLS) analysis method. Based on the research results, halal certification positively affects consumer trust, and trust has a positive influence on consumer intentions to buy halal products. Halal certification also positively influences consumer intentions to buy halal products. In addition to direct influence, halal certification indirectly affects intentions—the effect of halal certification on intentions through trust mediation. Futhermore, intention positively influences the consumption behavior of halal products.

PurposeThis study aims to revisit the practice of multiculturalism within the co-existence of halal food products in non-Muslim communities in Kupang, East Nusa Tenggara, Indonesia.Design/methodology/approachData were collected through observations, interviews and documentation using a case study approach.FindingsThe important findings in the existing study indicate that social practice related to the acceptance and expression of non-Muslim communities towards halal products and certificates is integrated into the daily life of the people. It has contrasted with other regions in Indonesia where debates between cultural and structural aspects of halal product studies and certification prevail, often dominated by ego-sectoral interests and Islamic theology. Although Kupang’s predominantly non-Muslim population, the practice and model of halal products emerge with uniqueness within communal traditions and socio-cultural practices take precedence over structural factors.Research limitations/implicationsThe most significant contribution of this research lies in mutual understanding, interfaith dialogue and religiosity that have fused into social life, specially building social coexistence in halal products.Practical implicationsThese findings contribute to policymakers to reformulate halal certification and products, which are not solely driven by the interests of the Muslim community.Originality/valueThis study presents a new synthetic theory about halal products, confirming a case study in Kupang where non-Muslim communities accepted halal products as a reflection of cultural and local customs. This acceptance has led to the development of a new identity without contradictions among business interests, ideologies, sectoral aspects, hygiene, health and structural state movements.

Purpose This study aims to investigate the determinant factors that consumers may consider in buying halal packaged food produced by non-Muslim manufacturers. Design/methodology/approach This paper develops a seven-constructs-based model. Halal awareness, Islamic brand and product ingredients are used as the pre-determined factors for measuring consumer’s purchase intention. Findings The hypotheses which were tested using partial least squares have revealed that halal awareness and product ingredients have significantly influenced Muslims’ intention to buy halal packaged food that are produced by non-Muslim manufacturers. The findings show that the religious belief, exposure and certification/logo are potential sources of Muslim awareness about halal packaged food from non-Muslim manufacturers. Research limitations/implications This research is also not exempted from its limitations. The data collected for the current study investigate general purchase toward halal products. It would be interesting if future researchers examine consumers’ purchase intention toward specific halal products for specific product categories. A comparative study is also worthy of being steered, as such a study is beneficial for producers and marketers of the halal industry. Practical implications As an overall implication, this study will provide a valuable and important information for non-Muslim halal packaged food manufacturers in identifying the appropriate strategy to fulfill the needs and wants of Muslim consumers at best. It is sufficed to suggest that the Muslim community has adopted halal food from non-Islamic brands as part of their lifestyle choice. Clearly, this gives implications to non-Muslim halal food producers. Thus, it is critical for food manufacturers to increase the level of awareness toward halal products by providing sufficient and interesting information, especially on halal certification. Hence, the manufacturer must take the opportunity to do intensive promotion to encourage more consumers to purchase their products. Originality/value This paper examines consumer purchase intention toward non-Muslim packed food manufactures in Saudi Arabia. It is critical for non-Muslim packed halal food manufacturers to increase the level of awareness toward halal products by providing sufficient and interesting information, especially on halal certification.

With its diverse nature and supported by thousands of delicious foods and beverages, East Java Province, Indonesia has the potential to be promoted as a center of tourism and culture. The East Java Governor targets all food products to have halal certification by 2024. Therefore, the East Java government targets that 1.5 million Micro, Small, and Medium enterprises (MSMEs) must have halal certification. Unfortunately, the halal certification achievement is still currently far from the target. Thus, how to increase the legal awareness of business owners and the population of East Java to care for Indonesian halal products? And what are the strategies carried out to achieve these targets? This was qualitative research with an empirical approach. It employed the descriptive-explorative analysis of the researched issues. From this research, it was shown that the legal awareness of business owners on halal product certification and labeling from the aspects of legal knowledge, understanding, and compliance is already relatively good, although 42% of them are still in the process of registering for halal certification. Meanwhile, the East Java residents’ legal awareness of using halal products is still 45%, which is quite low. In achieving the target of increasing legal awareness of halal products, the provincial and city/regency governments and campus halal institutions carried out some efforts by facilitating the registration of halal certification, providing free halal certification, as well as establishing socialization, seminars, and guiding.