Halal Food Industry Research Articles

The Emergence of Halal Food Crimes amidst COVID-19: An Analysis of Illegal and Frozen Meat Issues in Brunei Darussalam

COVID-19, caused by SARS-CoV-2, is a zoonotic respiratory epidemic declared a global public health emergency by the World Health Organization (WHO). As a result, COVID-19 has caused food shortages in almost every country, including Brunei Darussalam. During the COVID-19 pandemic. Brunei has had shortages of meat products such as chicken, lamb, and processed meat. Food crime, such as smuggling meat products in Brunei Darussalam, has resulted from halal meat shortages. Therefore, this paper aims to examine the causes of halal-related food crimes in Brunei Darussalam and the proposed solutions. This study employs a library research method, and the data gathered is analysed qualitatively. This study discovered that, amid COVID-19, there are emerging threats of food criminality. As a result, relevant parties face a significant challenge in not only combating food criminality, which has the potential to harm the halal food industry but also in managing food shortages.

Traceability System in Halal Procurement: A Bibliometric Review

Background: The increasing Muslim population worldwide will increase the Islamic market share in the future. Thus, the higher demand for halal food has caused the food industry to pay attention to the quality control system for the ingredients used. This paper aims to review the previous literature regarding the traceability system for halal suppliers in the food supply chain to achieve the specified halal standards. It discusses the literature review as a method for conducting research and offers an overview of different types of reviews, as well as some guidelines to both conduct and evaluate a literature review. Methods: The method uses a sample of about 200 articles from the structured literature study period in 2007–2021. We use Perish application to identify journals, articles, citations, authors, and keywords. Results: The analysis reveals five research topic clusters: traceability, halal supply chain, food supply chain, halal logistics, and halal lifestyle. There is a strong relationship between procurement and traceability. Procurement is related to the food industry and halal traceability. The food product traceability system provides transparency in food manufacturing, enabling customers to trust halal product claims. The results show that food supply chain information systems can enable traceability and transparency. Conclusions: The review of this analysis is related to the supplier traceability system in the halal-food-production supply chain, which can help explore halal supplier issues and trends. For future research, technology can be used within a traceability system in the halal food industry, such as data interchange, radio frequency identification, and blockchain.

A CONCEPTUAL FRAMEWORK OF CONSUMERS’ INTENTION TO PURCHASE HALAL FOOD AMONG GEN Z IN MALAYSIA

The purpose of this paper is to develop a conceptual framework that provides insights and aids in understanding the factors that influence consumers’ intention to purchase halal food among Gen Z in Malaysia. This concept paper explains the relationship between attitude, subjective norms, and perceived behavioural control towards purchase intention on halal food among Gen Z in Malaysia. Based on an extensive literature review, this paper proposes a conceptual framework for understanding the relationship and relevant insights on its development. The study uses a descriptive research approach in order to gain fruitful insights as well as to explain the relationship between attitude, subjective norms, and perceived behavioural control that influence purchase intention on halal food among Gen Z in Malaysia. A structured questionnaire will be given to the respondents in assessing their purchase intention on halal food. The results of this study discovered the importance of consumers’ purchase intention of halal food products. It is hoped that this paper would serve as a reference to Malaysian Statutory bodies and halal food industry specifically on the current purchase intention of halal food among Malaysia’s Gen Z. Keywords: Attitude; Gen Z; Purchase Intention; Perceived Behavioural Control; Subjective Norms

Challenges of Indonesian Halal Industry in the Digital Economic Era

Food is the most important basic human need, and its fulfilment is part of the human rights of every Indonesian people. Food must always be available in a sufficient, safe, quality, nutritious, varied manner at a price that is affordable by people's purchasing power and is halal given the religion and beliefs of the community, especially Muslims. The awareness of Muslim consumers in Indonesia regarding halal products continues to increase. However, there are interesting facts about the current pattern of fast food and beverages consumption due to technological advances in today's digital economy. This article examines the challenges of the Indonesian halal industry in the digital economy era. The method used in this study is a juridical or normative approach, such as an approach to legislation and literature relevant to the halal industry. As a result, the law on halal product guarantees emphasises that the challenge for the Indonesian halal industry in this digital economy era is the obligation of halal certification for all food and beverage products. Unfortunately, the regulation is not serious enough to be enforced by the government because it is not supported by the ease and low cost of making a halal certification, coupled with a lack of public awareness. So the halal industry in the form of fast food and beverages in Indonesia, especially in today's digital economy, is still difficult to obtain. Thus, to obtain a halal food and beverage industry in this digital economy era, the alternative is that there must be a special institution that issues and supervises halal certification of food and beverage products that will circulate in the community and synergise with the government.

Awareness of Halalan Toyyiban, HAS Practices, Export Readiness and Food SMEs’ Business Performance in East Coast Region, Malaysia

: Halal food refers to food and beverages that are strictly prepared as per the rules emphasised by Islamic dietary law. According to the law, alcohol, blood, pork, animals that died before slaughtering, and animals that were not killed in the name of Allah are considered haram or not allowed to be eaten. In addition, halal food is packaged and stored in utensils that have been cleaned in accordance with prescribed guidelines. This study aims to investigate the importance of halal compliance and export readiness in the small and medium-sized enterprise (SME) halal food industry and its impact on business performance in the East Coast region of Malaysia. In addition, this study also tested the relationship between Halalan Toyyiban Awareness and Halal Assurance System (HAS) Practices. There are four research constructs included in this study, including halal and toyyiban awareness, HAS practice, export readiness, and business performance. The questionnaires were distributed to the SME food companies, of which 205 can be used for organisation-level analysis. The research design method used in this study is quantitative, and the main data collection method is a questionnaire survey. A simple random sampling method was used to select the sample. The data was analysed by the Statistical Package for Social Science (SPSS) version 26.0 for descriptive, reliability, correlation, and multiple linear regression analysis. The results showed a significant correlation between Halalan Toyyiban Awareness and HAS Practices. There are also noteworthy relationships between HAS Practices, export readiness, and business performance. Export readiness partially mediates the relationship between HAS Practice and business performance. In general, this shows the importance of HAS Practicess and export readiness in boosting SMEs’ business performance. It may persuade government agencies to provide more incentives or programmes in both aspects (HAS Practicess and export readiness) to assist SMEs in the halal food industry.

The Producing of Fermented Milk as an Application of Alternative Halal Culture Medium for the Growth of Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus

The halal food industry is increasing in conjunction with the world’s Muslim population growth. Microbial bioprocess-based is an option for producing a wide range of high-quality and nutritional foods. This study aimed to evaluate fermented milk using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starter cultures propagated on halal media. The catfish was used as the primary raw material for preparing peptone to formulate the halal medium. The papain enzyme was occupied during the hydrolysis process of peptone extraction. Experimental studies used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study was to produce fermented milk with the concentration of starter cultures 3, 5, 7, and 9% (V/V). The ratio of L. plantarum TMW 1.1623 and S. thermophilus is 1:1. The results indicated that the starter concentration of the cultures significantly affects the pH, titratable acidity, Viscosity, total sugar, and total lactic acid bacteria (LAB) of fermented milk. The best quality fermented milk was obtained with a 9% culture starter of L. plantarum TMW 1.1623 and S. thermophilus. The pH was 4.88, total acid 0.74%, total sugar 0.53%, viscosity 1043.17cP, and total LAB 11.49 log CFU/mL.

Investigating the Methods of Restaurant Rating to Develop Halal Compliance Rating (HCR) Tool Within the Halal Certified Restaurants Globally

This paper reviews the weighted average approach of rating systems among the restaurant industries globally. Such review is crucial to developing Halal Compliance Rating (HCR) tool within the halal-certified restaurants in Malaysia as all as in other parts of the world. Halal-certified restaurants are in the Halal food and beverage (F&B) industry. At this moment, the Halal F&B industry does not have any standard rating method to rate the level of halal compliance practice of halal-certified restaurants. Hence, the objective of the study is to investigate the methods of restaurant rating globally and adopt the best-suited method to develop an HCR tool within halal-certified restaurants. Simultaneously, the study finds and recommends suitable linguistic and symbolic expressions for different ratings of halal compliance. To achieve the objectives, an extensive literature review was carried out. Additionally, to develop the HCR tool, the study used the ten components of halal compliance identified and weighted by Azam (2021). The findings show an example of using and calculating the HCR tool to rate the halal compliance of a restaurant and expressing the ratings linguistically and/or symbolically. Simultaneously, this paper justifies the use of the weighted average approach for rating halal-certified restaurants. Finally, it provides recommendations for future research to establish a standard HCR tool globally.

The impact of ir 4.0 technology acceptance on small medium enterprises behavior intention in the halal food and beverage industry in malaysia: a pilot study

This pilot study implemented Venkatesh, Morris, Davis and Davis (2003)'s model of Unified Theory of Acceptance and Use of Technology (UTAUT) in the field of halal food and beverage enterprises in Malaysia. 30 sets of questionnaires have been sent to participants which are from the management level in food and beverage establishment. The questionnaire is organized in eight parts and used 5 point Likert scale. The research variables are effort expectancy, performance expectancy, facilitating condition, social influence, price value and muamalat e-commerce. The dependent variable is Small Medium Enterprise (SME) behavior intention in halal food and beverage establishment. The findings highlighted the question items that performed and thus should be kept, as well as the question items that performed badly and should be discarded or studied further. Statistical Program for Social Science (SPSS) version 26 was also used to do a reliability analysis and factor analysis. The findings revealed that the data is trustworthy and has a fair level of normality. In the future, this pilot study will be followed by a full study.This pilot study implemented Venkatesh, Morris, Davis and Davis (2003)'s model of Unified Theory of Acceptance and Use of Technology (UTAUT) in the field of halal food and beverage enterprises in Malaysia. 30 sets of questionnaires have been send to participant which are from the management level in food and beverage establishment. The questionnaire is organized in eight parts and used 5 point Likert scale. The research variables are effort expectancy, performance expectancy, facilitating condition, social influence, price value and muamalat e-commerce. The dependent variable is Small Medium Enterprise (SME) behavior intention in halal food and beverage establishment. The findings highlighted the question items that performed and thus should be kept, as well as the question items that performed badly and should be discarded or studied further. Statistical Program for Social Science (SPSS) version 26 was also used to do a reliability analysis and factor analysis. The findings revealed that the data is trustworthy and has a fair level of normality. In the future, this pilot study will be followed by a full study.

The opportunities and challenges of the halal food industry in Indonesia: some notes from Quranic and economic perspectives

With all the potential that Indonesia has, the halal industry should be optimised to build the economy and prosper people's lives. This study aims to look further at the opportunities and challenges of Indonesia's halal food and beverage industry. This study uses a descriptive-qualitative method with a phenomenological approach and SWOT analysis techniques. The results showed that Indonesia has excellent food and beverage industry opportunities. For example, Indonesia has high growth in the number of Muslims. The target market in Indonesia is enormous, public awareness of consuming halal food continues to increase, and technology development is rapid. The existence of e-commerce and media continues to grow. In terms of financing, there are many choices of alternative financing platforms and collaboration opportunities with Islamic banking and financial institutions. However, this opportunity has not been fully utilised. Indonesia still has to face various challenges from various sides, such as limited access to international markets, a lack of research on market movements, and the utilisation of information technology to develop this industry is still low. Meanwhile, the form of policies from the central and regional governments are still not aligned, and the bureaucracy for inter-sectoral cooperation is still relatively. By looking at the results of the positioning analysis through the SWOT technique, it is recommended that the Indonesian halal food industry implement a growth strategy through horizontal integration. In this position, the Indonesian halal food industry has an excellent opportunity to grow by developing the halal food and beverage industry.

Japanese SME Internationalization in Halal Food Industry: A Preliminary Study

Recently, Japanese small and medium-sized enterprises (SMEs) have faced a shrinking domestic market due to a declining population in Japan. In contrast, the global Muslim population has been drastically increasing, which is attractive to Japanese SMEs, especially food manufacturers. Despite the situation, there has been little empirical research on the internationalization of Japanese SMEs in the halal food industry. With this in mind, this study explores it by adopting an existing framework of SME internationalization. The main aims are to describe the process of how one Japanese small food manufacturer has entered a foreign Muslim market by starting and expanding its halal food business and to identify the role of international entrepreneurial orientation (IEO) in this specific field. By analyzing this case, the findings show the following things. First, IEO is considered an important factor to lead to the internationalization of Japanese SMEs in the halal food industry because the president of the manufacturer actively collected information on the halal food business and built an appropriate organizational structure. Second, since the halal industry in Japan has obstacles to SME internationalization, Original Equipment Manufacturing (OEM) is an effective form of entry into foreign Muslim markets, which gave the president opportunities to collect market information and build a network in the market. Third, procurement innovation is imperative to receive foreign halal certification and break down a cultural barrier based on food habits since ingredients Japanese manufacturers procure possibly contain non-halal materials at the level of not only first-tier suppliers but second and third-tier suppliers.

Practices of Halalan Thayyiban Aspect in Japanese Restaurants in Brunei Darussalam

The halalan thayyiban concept has been mentioned in al-Quran and sunnah. The popularisation of Japanese cuisine is a global phenomenon and Brunei Darussalam is not an exception. With the growing number of non-Islamic food products dominating the halal food industry, the status of halal food has become uncertain and controversial. The Brunei Government has emphasised the importance of Brunei restaurants complying with the requirements of halal eligibility and shariah law. Therefore, the need for Japanese restaurant management to comply with the halal norm is inevitable. This study has been conducted in an attempt to explore halalan thayyiban practices that are being implemented in Japanese Restaurants in Brunei Darussalam. Data was collected from six participants who were involved in semi-structured interviews. The major findings have shown that respondents were excellent in practising halālan thayyiban in terms of healthy food, food safety, and hygiene in Japanese restaurants. These findings are very important and hopefully can be used as a guide to restaurant employees in other ethnic restaurants and also greatly benefit Muslim and non-Muslim readers who consume halal food.

UNDERSTANDING THE CONCEPT OF HALAL AND HALAL AWARENESS IN CONSUMER BEHAVIOR MUSLIMS IN SURABAYA

Halal lifestyle is indeed excellent in both Muslim and non-Muslim countries. One of the industries in the global halal industry is the halal food industry. Based on data from the Global Islamic Economy Report 2018/2019, Indonesia is the highest country in terms of food at US$16 billion. This research is a qualitative research with a case study approach, where the purpose of this research is to answer the problem formulation: how to understand the concept of halal Muslim consumers, how to halal awareness of Muslim consumers and how halal consumption behavior is applied by Muslim consumers. Data of this study were complied from the literature and the result of direct interviews with related research respondents, it's Muslim consumers in Surabaya, which were further analyzed by interactive analysis methods. The results of this study indicate that BreadTalk Muslim consumers understanding of the concept of halal is very good, where they understand that halal does not only lie in its substance but also includes how to obtain and process the food. For halal awareness that they have applied is good but inconsistent, where they unwittingly do not pay attention to the presence oh halal labels on the products they consume. The halal consumption behavior that they implement is consuming whatever they believe is halal.
 Keywords: Understanding of Halal Concepts,Halal Awareness, Halal Consumption Behavior

Supply chain integration and halal frozen meat product returns

PurposeHalal frozen meat product returns are major challenges in the halal frozen meat supply chain because of the sheer volume and processing costs of returns. The purpose of this paper is to investigate the effect of integrated halal supply chain (IHSC) strategies on effective product returns with halal logistics (HL) as an interceding variable.Design/methodology/approachThis paper used the cross-sectional technique to select samples from a population that revolved around the halal food industry in Malaysia. Data collected from halal service providers who handle halal frozen meat product returns provided insightful findings.FindingsThe findings of this paper indicate that the IHSC dimensions, such as interactive fairness, procedural fairness and service coverage, are positively associated with effective product returns. It also shows that HL plays a mediating role between the IHSC and effective product returns.Practical implicationsFrom a practical viewpoint, this paper suggests that an effective return service system can be designed to emphasise the category of interactive and flexible justice services through refunds or product replacement, depending on customer's demand.Originality/valueThe result of this paper provides insights into how logistics service provider managers effectively and efficiently handle the halal supply chain network when involving product returns.

A Scientometric Analysis on Halal Awareness

This study aims to determine the development and trend of halal awareness maps published by Scopus indexed journals. The data analyzed were 200 publications of published documents. The export data is then processed and analyzed using the R Bibliometrix application program combined with VOSviewer to determine the halal awareness bibliometric map for research development. The results showed that the number of publications with the theme of halal awareness experienced a significant increase. The results showed that the most popular journal was the Journal of Islamic Marketing, the most popular author was Abdullah A., and the most popular country was Malaysia. The most popular keyword topics are halal product, food industry, halal certification, halal logo and halal tourism. Furthermore, in conceptual structure, this research has spread thematic maps to place themes and sub-themes on the graph and divided them into four clusters (dropping or emerging themes, basic themes, highly developed and isolated themes, motor themes). Then, the conceptual framework developed will provide the necessary incentives for continued research in this emerging topic, which will benefit academics, researchers and practitioners around the world.

Demystifying Muslim Consumer Religiosity: Does Sustainability Matter in Halal Food Industry?

The recent outbreak of COVID-19 has negatively impacted the global Islamic economy, including the Halal food industry. Despite the pandemic, the Halal food industry continues to survive due to the growing and diverse Muslim population. Thus, researchers focus has shifted to the global Muslim consumers, especially their religiosity. Over the past few years, substantialresearch has focused on the effect of religiosity in predicting behaviour. Nevertheless, current conceptualisation and operationalisation have limited understanding of the multidimensional nature of religiosity. As such, this scarcity may not reflect the entire phenomenon. This paper aims to identify the Muslim consumer religiosity factors concerning Halal food products. The findings from this study suggest five factors that contribute to Muslim consumer religiosity, including the socio-environmental aspects that are essential pillars of sustainability. This new finding suggests that future research explore the social and environmental responsiveness concerning Muslim consumers in order for Halal practitioners to develop sustainable strategies that cater to Muslim consumer preferences.

The development of halal food industry in Bangka Belitung Island: an analytic network process

This study analyzes the development of the halal food industry in Bangka Belitung Island. Development is measured by innovation strategy, product strategy, promotion strategy, pricing strategy, and collusion strategy. The data used are primary data obtained from in-depth interviews with five experts and practitioners with competent considerations in the field of the halal food industry—the analysis technique applying the Analytic Network Process. The findings indicated that the most superior aspects in the behavioral cluster are innovation strategy, product strategy, promotion strategy, price strategy, and collusion strategy. Meanwhile, the result from the benefit, cost, opportunity, risk (BOCR) cluster, the order of aspects that best describes the condition of the halal food industry in Bangka Belitung, is an opportunity, benefit, cost, risk. It is hoped that there will be a joint commitment from policy-makers in supporting and encouraging efforts to develop the halal food industry in Indonesia. It is expected that industry agents can further optimize industrial behavior, especially promotion and collaboration strategies.

The Influence of Attitude and Need for Cognition on Student’s Purchase Intention Behavior on Halal Food: Schools Clustering Perspective

The halal food study is one of the research fields in halal trend which prominent. Currently, the halal food concept is not only the worship of Muslims to Allah, but also this concept is adopted by non-Muslim with healthy lifestyle considerations. Therefore, the insight of the influenced variable on purchased intention behavior of students is crucial to research as basic information for all stakeholders, such as the seller, marketer, policymaker, government, and researchers. A quantitative approach has investigated the influence of attitude and need for cognition variables on student’s purchase intention behavior on halal food. This research aimed to explore the independent variable that influenced students' purchase intention behavior. Then, the other aim is to compare them through the school's clustering perspective. The self-administrated questionnaire was used to collect the data from 561 respondents and inputted into the Survey123 software. The data were analyzed using descriptive and interferential statistics. The result showed that attitude toward halal (HA) and need for cognition (NC) were accepted as the influenced variable on halal food purchase intention behavior. Furthermore, the students from Islamic schools tended to have purchase intention on halal than senior high school. The result of this study could be strategic marketing in the halal food industry. Then, the school must strengthen halal awareness in the syllabus.

Studi Literatur Implementasi Sertifikasi Halal Produk UMKM

This study aims to analyze the implementation of halal product guarantees on MSMEs in Indonesia. The data used in the analysis related to the research topic were taken from various literature, both from books and journal articles. Data from various sources were then analyzed using a literature review approach. Based on the analysis, it was found that the halal food sector is currently a new opportunity to increase growth and economic development. It is said to be a new opportunity because not only Muslim-majority countries but Muslim-minority countries also take part in the development of the halal industry. Therefore, the Indonesian government is also trying to develop the domestic halal food and beverage industry to encourage the growth of the halal industry. In promoting the application of halal standards where one of the things needed is halal certification, Law Number 33 of 2014 concerning Halal Product Guarantee is issued, Article 4 states that halal product certification is mandatory. The method used in this research is library research. The literature study in this research was conducted to study the definition of keywords, to deepen theories and concepts, and to identify variables related to the background and context of the research. Literature studies related to the analysis of barriers to halal product, the journal uses a search application or search application that is searched on Google Scholar with the keyword "Halal Product" the maximum number of results is 20 and the year category is all year (0-0) There are eight journal articles. The following are the details of the journal search results using the publish and perish application and the search on Emerald Publishing. Search through the publish and perish application on Google Scholar with the keywords Islamic bank product innovation: 4 papers. Emerald Publishing on Emerald Insight, with the title: Halal Certification: 6 papers.

HALAL FOOD INDUSTRY INNOVATION IN INDONESIA

Indonesia is a country that has great potential for the development of the halal industry. This is certainly one of the biggest opportunities in increasing the halal food industry with the influence of Indonesia's large Muslim population. Indonesia accounts for 12.7% of the world's Muslim population.This research is a descriptive study with qualitative and phenomenological methods. While the data used is library data which is supported by several articles relating to this research. Then analyze the data obtained by providing a descriptive explanation of the form of text, images, and symbols that are connected. The purpose of this study.To increase awareness about halal products in Indonesia, it will be more optimal if there is a government role in handling the development of these products directly and sustainably. One of the methods in developing halal food in Indonesia is to socialize the advantages of halal products that are conceptualized and comply with the criteria of Islamic sharia. This can also be done by researchers, participants, media (mass and print) and educational institutions that are still in the realm of Islam

Challenges in the Development of Halal Certification System in Bangladesh: A Descriptive and Analytical Study based on Malaysian Experience

In the contemporary world, the Halal industry is seen as a fast-growing global business and it has become one of the most discussed matters around the world particularly in Muslim countries like Bangladesh. In the Halal industry, Halal certification has proven to be an important element in identifying the halal status of certain products or services and capturing global market shares and consumers. As the third-largest Muslim country (with 90% of Muslims) in the world, Bangladesh has huge potential in the Halal food industry. Yet, Bangladesh is far behind in terms of utilizing this potential due to several barriers and a very poor Halal certification system is one of them. On the other hand, Malaysia has made considerable use of its potential in the halal food industry through its well-known certification system worldwide due to its standardized procedures, requirements, and guidelines. This research paper aims to identify the challenges that cause a poor halal certification system and hinder its development in Bangladesh. A descriptive analysis shows how Malaysia has already overcome most of the challenges regarding Halal certification, and there are very few challenges that are on the way to be overcome. Finally, there are some suggestions that have been proposed by the authors to overcome the identified challenges in the development of the Halal certification system in Bangladesh, as well as to provide future research opportunities in the Halal industry in Bangladesh.