Halal Food Industry Research Articles

Intention to Use Halal-Certified Bakery Ingredients among Online Muslims Entrepreneurs: Application of Extended Theory of Planned Behaviour (TPB) Model

The development of halal food industries has created more business opportunities for Muslim entrepreneurs. These Muslim entrepreneurs must ensure that only halal ingredients are used in their food products. Although there is a growing literature on halal management and consumerism, empirical studies on certified bakery ingredients and online entrepreneurs are limited. To fill this gap, factors influencing the intention to use halal-certified bakery ingredients among online entrepreneurs are being investigated. The data was obtained from 165 online Muslim entrepreneurs in Malaysia using convenience sampling. The adopted questionnaire was used as a research instrument, grounded by the extended Theory of Planned Behavior (TPB). The TPB model was extended in this study by including additional components to measure self-identity, moral obligation, and barriers. The results obtained based on the path analysis showed that the attitude and subjective norm of the entrepreneurs are both statistically significant in influencing the intention to use halal-certified bakery ingredients. In contrast, entrepreneurs' perceived behaviour control, self-identity, and moral obligations had no significant influence on the intention to use halal-certified bakery ingredients

The digital Halal era: A look into the new normal

As the US $8 trillion global food supply chain is adapting to a post Covid-19 world becoming the new norm, so too is the Halal food system experiencing radical evolution and progression. As innovative technologies spawn new services and digital models, they also strengthen the transparency and integrity of Halal processes and certification and provide the capabilities to establish international Halal best practices alongside mainstream food industry sectors. Awareness is growing of the need to establish Halal systems and regulatory frameworks that will better ensure public interest, including consumer protection and confidence, whilst also advancing towards a viable digital Halal economy. Digital globalization has enabled globally accessible marketplaces where convergences towards digital economies have improved efficiencies as well as developed and strengthened interdependent relationships between services and networks. Rejeb states that, "the combination of blockchain and IoT technologies can be used as a powerful tool to orchestrate Halal food processes and ensure self-organized, transparent and smarter Halal Food Supply Chains (HFSCs). Leveraging blockchain with IoT technologies in the Halal food industry thus holds the potential to restructure conventional ways of managing Halal food traceability, promoting more credibility and trust in Halal certification, and ultimately boosting the Halal economy." (Abderahman Rejeb, 2021) We are in a new digital era of Halal and this paper will discuss the economic impact of a digital Agri & Halal ecosystem and what the essential determinants are to its holistic long-term success.

Halal Food Industry in World: Opportunity and Challenges

Halal Food Industry in World: Opportunity and Challenges

THE APPLICATION OF FOOD SAFETY CONCEPT WITHIN THE REFERENCE STANDARDS FOR HALAL FOOD IN MALAYSIA: AN OVERVIEW

Food safety aspects play an important role in ensuring that ṭayyib (good) components are adhered to such as healthy, quality, hygienic and safe foods. Hence, food safety and halal principles are interconnected and inseparable. In determining safety, the hygiene and quality of food—the concept of halālan ṭayyiban (halal and good) becomes the main benchmark. This article attempts to examine the importance of food safety parallel to the concept of halālan ṭayyiban in positioning food safety in the halal food industry; to review the reference standards used in halal certification that are consistent with the concept of halālan ṭayyiban in Malaysia, and to identify the aspects of food safety in the reference standards used for halal food in Malaysia. The aspects of food safety have to be continuously strengthened so that there will be no loop holes and manipulation in its implementation.

Recent advances in halal food authentication: Challenges and strategies.

Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review provides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.

The investigation of key factors for successful implementation of sustainable halal food supply chain management

Halal food plays an important role in the economic development in various countries. However, halal food supply chains could threaten the environment in several ways. This study was aimed to analyse the best practice of the implementation of a sustainable halal food supply chain from many data sources. The data then transform into managerial knowledge for the halal food industry. The data was collected using SAS Text Miner and analyzed using the decision tree. The analysis shows four key features of sustainable halal food supply chains: pre-slaughtering, warehousing, halal integrity, and packaging. From these features, the two most important factors of successful sustainability implementation in the halal food supply chain are found to be warehousing and packaging. The present study applies a relational view theory and an analysis theory of natural resource-based view, creating and extending new sustainable strategies of halal food chain management to sustainable halal food chain management.

Purchase Intention on Halal Food Products: Non-Muslim Consumers’ Perception

This research examined the perceived behavioural control, attitude and subjective norms with the presence of moderator variables i.e., religiosity and social media that influence the non-Muslim consumers’ buying intention towards halal food products. The questionnaires were distributed to 310 non-Muslim consumers in Penang, Malaysia. Data was analysed using Partial Least Square approach. The research found that perceived behavioural control, attitude and subjective norms are positively related to buying intention of halal food products. Furthermore, religiosity is found to be significant in moderating the relationship between subjective norms towards halal food product buying intention. But religiosity is not a significant moderator in the relationship between attitude and perceived behavioural control towards purchase intention. Similarly, social media only moderates the relationship between subjective norms towards halal food product buying intention. The result of the findings is beneficial for researchers in understanding the buying intention of halal food products among the non-Muslim consumers. The outcome of the research could serve as an essential guidance to the halal food industry player.

Factors Influencing Students Intention to Choose Career of Halal Food Industry in Malaysia using Theory of Planned Behavior

Background: The food industry in Malaysia has experienced significant development, especially in the halal food sector. The halal food industry is a market segment involved with food items and beverages that are strictly prepared according to rules underlined by the Islamic dietary law. In addition, the concept of halal covers not only Syariah law, but also hygiene, sanitation and food safety requirements. Malaysia has become a major global halal hub in delivering halal food to local and international levels. The significant development of halal food industry in Malaysia creates significant job opportunities for new graduating students. Therefore, this study aims to evaluate factors that influence student intention to choose a career for the halal food industry in Malaysia. Research Methodology: This study using a quantitative research method with questionnaire development in assessing the factors that influence intention of students to involve in halal food industry as their future career. The underpinning theory is Theory of Planned Behavior (TPB). The independent variables are Attitude (A), Subjective Norm (SN) and Perceived Behavioral Control (PBC). This study developed four questions for each variable. Unit of analysis for respondents is university students in Malaysia. The sample size is 40 students that have an interest in working for halal food industry in Malaysia. The correlation analysis was analyzed using Pearson Correlation coefficient analysis. Meanwhile, the causal relationship was analyzed using multiple regression analysis. Results: The skewness values for four variables in this study are between -1 and +1 that indicates normal distribution. The value of Cronbach’s alpha statistical test for measuring internal reliability is larger than 0.7 for all four variables. Therefore, four constructs exhibit good reliability that indicates the suitability of internal consistency. Next, the value of R-squared for model fit in this study is 0.675 that indicates a good model fit that explained 67.5% of variance in dependent variable. Multiple regression analysis indicates Attitudes (A), Subjective Norm (SN) and Perceived Behavioral Control (PBC) are significant in predicting the value of Intention (I) to select a career in halal food industry. Conclusion: This study supported the hypothesis that indicates there is a positive and significant relationship of Attitude (A), Subjective Norm (SN) and Perceived Behavioral Control (PBC) towards Intention (I). The findings of this study add value to theoretical knowledge of career selection among university students. At the same time, this study provides guideline for government in developing better policy in cultivating interest among university students to be highly involved in the halal food industry.

Factors Affecting the Successful Implementation of MS1500 by Malaysian Halal Food Industry

Since no specific Halal Act has been established and applied by Malaysian Government yet, up to this day Malaysian Standard, MS1500 is the only basic reference to issue a Halal Certificate for Halal Food which should applied by the legal authority such as JAKIM (Jabatan Kemajuan Islam Malaysia) and State Islamic religious council. Therefore, Malaysian Government is eager to see the successful implementation this MS as their leading Halal Standard. However, there are many problems and challenges that frequently lead to unsuccessful execution of implementation of this MS. Accordingly, this study aims to identify the factors affecting the successful implementation of MS1500 thoroughly. A series of analysis had been performed: started with data preparation and screening followed by Exploratory Factor Analysis (EFA) and reliability test. The next steps of analysis are Confirmatory Factor Analysis (CFA) and Validity Test. This study identified that Perception On Implementation (POI), Halal Control System Activity (HCSA) and Owner, Management, Employee Limitation (OMEL) are the factors affecting the successful of Implementation of MS1500. On top of that, it was also found that in Malaysia, finance and regulation were not the factors that cause the limitation on implementation of Halal Food Standard.

A Proposed of Halal Food Supply Chain Traceability Model

The rise in Halal Food Supply Chain (HFSC) issues and the ongoing 2019 global coronavirus disease (COVID-19) pandemic accelerate the need for HFSC process compliance and the adoption of technologies to validate and verify the authenticity and integrity of the HFSC activity. However, the issues and factors in HFSC traceability in this context have yet to be specifically published in Malaysia. The absence of this study suggests an impending need for a study to be conducted to find the issues of HFSC traceability. Thus, this study aims to propose the Halal Food Supply Chain Traceability Model by identifying the factors for HFSC traceability. The halal food industry was considered as one of the case examples in the study. This study was undertaken using content analysis by identifying the issues and factors for HFSC traceability from previous researchers' twenty-three (23) studies. The study identified the contributing factors to HFSC traceability and proposed the HFSC traceability model. The benefits of knowledge gained could help the clarity and expectations of the solutions to the HFSC industry and as references or basic guidelines on HFSC traceability.

Halal Food Industry Innovation in Jember (Study on Opportunities and Challenges)

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.

Risk Mitigation Via Integrating House of Risk and Probability Impact Matrix in Halal Food Supply Chain

One of the food industry challenges is how to identify sources of risk by considering the halal concept. This study aimed to identify risks and determine risk handling priorities in the supply chain strategy of halal food. This research offered integration of the house of risk and the probability impact matrix to manage risk mitigation in the halal food industry. A case study in the halal food industry was applied in Indonesia based on Supply Chain Operations Reference (SCOR). This study identified 27 risk events and 31 risk agents through 2 phases. Result research showed that employees who did not have special skills (A20) had the highest risk. Moreover, reward and punishment to employees (PA16) was the best proactive action for making effective improvements. The implication of this research is to provide recommendations to management in mitigating risks in the halal food industry.

Enhancing the Halal Food Industry by Utilizing Food Wastes

سابقه و هدف: هر ساله میلیون‌ها تن پسماند مواد غذایی حلال در محیط دفع می‌شود. این امرعلاوه بر اینکه موجب پدیده گرمایش جهانی می‌گردد، موجب تضرر اقتصادی واحدهای صنعتی غذای حلال نیز می‌گردد. در دو دهه گذشته، جهانی شدن، سبک زندگی و ترجیح‌های مصرف‌کننده و پویایی بازار تأثیر قابل توجهی بر صنایع غذایی داشته است که این امر خود موجب رقابت در صنایع نیز گردیده است، این عوامل تقریبا بر همه صنایع غذایی تأثیر گذاشته که صنعت غذای حلال نیز از این قاعده مستثنی نبوده است. این در حالی است که طبق آیات و روایات در دین مبین اسلام اسراف و تبذیر منع گردیده است. نتایج: بررسی روش‌های مدیریت پسماند علاوه بر جلوگیری از اسراف و دورریز پسماندهای غذایی می‌تواند منجر به اشتغال‌زایی و بازگشت سرمایه در گردش کارخانه‌ها گردد. در این مقاله به بررسی روش‌های بازیافت و بازمصرف پسماندهای غذایی در صنعت از جمله بازیافت و تصفیه زیستی در جهت تولید انرژی و سوخت‌هایی با منشأ زیستی و جایگزینی با سوختهای فسیلی؛ تصفیه و بازیافت در جهت تولید کودهای آلی و جایگزینی با کودهای صنعتی؛ و بازیافت پسماندها و ضایعات در جهت بازگرداندن به چرخه صنعت و استفاده بهینه پرداخته شده است.نتیجه‌گیری: پسماندهای آلی از لحاظ علمی دارای ارزش بالایی هستند، با مدیریت صحیح و کارآمد پسماندهای صنعت غذای حلال علاوه بر جلوگیری از ضررهای اقتصادی و کاهش آلودگی‌های زیست محیطی می‌توان به تولید محصولات جدید پرداخت که منجر به بازگشت سرمایه و ایجاد اشتغال می‌گردد و در نتیجه خودکفایی و استقلال کشورهای اسلامی از واردات و حتی ایجاد صادرات و ارز‌آوری در برخی زمینه‌ها را موجب می‌گردد.

Halal food industry certification and operation challenges and manufacturing execution system opportunities. A review study from Malaysia

The food industry has been widely regarded as an effective sector due to its contribution to the national economy, job creation, and people's welfare. Malaysia as one effective country in the food industry and leading country in Halal food brand emphasized the importance of food quality in both operation and supply chain. Despite the importance of the Halal food industry to countries' economy including Malaysia, this industry is facing multiple challenges. In addition, halal food literature still in the infant stage despite the rapid growth of this important industry. Therefore, this review study aims to identify the challenges that surrounded the Halal industry worldwide generally and Malaysian firms particularly. This study also aims to identify the potential solution to overcome Halal food challenges. The finding of this study uncovers multiple challenges surrounded the Halal food industry in operation, marketing, and certification processes. This study also suggests that the application of the manufacturing execution system can bring a new insight to overcome Halal food challenges. This study contributes to the body of knowledge by providing a clear understanding of Halal food industry operation and certification and their challenges and explains how MES can improve the efficiency of this industry.

Positioning HalalanToyyiban in Halal Food System: Production, Processing, Consumption, Marketing, Logistic and Waste Management

The halal food industry is founded based on the concept of Halalan Toyyiban (HT), as commanded in the Qur’an. However, as reflected in the current halal standards, requirements, and practices, the current approach of HT may overlook some components that are supposed to be an integral part of the concept. This article utilises the modern food system approach to frame the discussion for a holistic overview that links the cycle of the current food system and the HT concept towards obtaining its conceptual clarity. The attributes of HT in six different components of the established food system – production, distribution, processing, marketing, consumption and waste recovery; are contextualized. An explicit conceptual clarity of HT shall create a ripple effect towards a change of mindset and behaviour of all stakeholders leading to the attainment of the wholesomeness of HT. Beyond the conceptual clarity, HT attributes can be elegantly positioned in the modern food system as vehicles to provide safe, high quality, good and wholesome food; in an ethical and sustainable ecosystem.

The Impact of Corporate Social Responsibility in Bangladesh Halal Food Industry

For Muslims, all worldly deeds are equal to worship if they are performed in the way given by Allah (SWT). Every aspect of human life is recorded in the Muslim’s Holy book Al-Quran. The Muslim way of eating or trading is determined and governed by Islamic law. Allah (SWT) has ordained for Muslims all the permissible and forbidden worldly matters. The main purpose of this article is to discuss the impact of corporate social responsibility with halal food and halal food business in Bangladesh. Halal food is one of the most important elements of daily life of Muslims. This article focuses on what kind of steps a halal food business needs to take to protect the religious beliefs and obligations of Muslims. So that the supply of Bangladeshi halal food in the international market and halal quality of international consumers can be ensured.

Minat Beli Masyarakat Non Muslim terhadap Produk Makanan Halal

The halal industry has experienced very rapid growth in recent years, including the halal food industry. Halal food is not only for Muslims but also for non-Muslims. Along with the development of the halal industry and the increasing number of non-Muslim residents, non-Muslim communities can become opportunities in the development of the halal food industry. This study was conducted to determine the effect of halal awareness, halal certification, promotion, price, and food safety on non-Muslim community buying interest in Semarang City on halal food products. The population in this study were non-Muslim communities in Semarang City who had bought halal food products and the number of samples used was 100 respondents. Sampling was determined by the purposive sampling technique. Data was collected by distributing questionnaires. The data obtained were then analyzed using multiple linear regression analysis. The results showed that halal awareness, halal certification, promotion, price, and food safety had a positive and significant effect on buying interest.

Minat Beli Masyarakat Non Muslim terhadap Produk Makanan Halal

The halal industry has experienced very rapid growth in recent years, including the halal food industry. Halal food is not only for Muslims but also for non-Muslims. Along with the development of the halal industry and the increasing number of non-Muslim residents, non-Muslim communities can become opportunities in the development of the halal food industry. This study was conducted to determine the effect of halal awareness, halal certification, promotion, price, and food safety on non-Muslim community buying interest in Semarang City on halal food products. The population in this study were non-Muslim communities in Semarang City who had bought halal food products and the number of samples used was 100 respondents. Sampling was determined by the purposive sampling technique. Data was collected by distributing questionnaires. The data obtained were then analyzed using multiple linear regression analysis. The results showed that halal awareness, halal certification, promotion, price, and food safety had a positive and significant effect on buying interest.

The Potential of Halal Food Business in Asia and Europe with Majority of Non-Muslim Communities

The purpose of this article is to find out about how the halal food business is, what halal food restaurants are already in Asia and Europe, what is the potential of the Muslim community in Asia and Europe, and what is the potential of the halal food business in Asia and Europe with the majority non-Muslim society. In Islam, food is not only seen in terms of appearance and taste, but there are more important factors, namely whether the food is halal or not. The halalness of a food is very important as a consideration in the consumption of a food. The study results show that the halal food industry in Asia is increasing. The study results show that the halal food industry in Asia and Europe is increasing. The reason is, the existence of the Muslim population has increased growth, based on the trend of demand for halal products and also halal tourism. This is a great opportunity for business people to meet the demand for halal food. The challenge is how to improve quality and meet halal standards to meet consumer demand.

Customer behaviour towards halal food: a systematic review and agenda for future research

PurposeThe halal food market is a large and fast-growing market. To maintain and boost the growth of the halal food industry, scholars have attempted to understand the behaviour of Muslims and non-Muslims towards halal food. To advance understating of previous studies on behaviour towards halal food and shedding light on future studies, this study aims to systematically review the literature.Design/methodology/approachA sample of 985 peer-reviewed papers was extracted from Scopus and Web of Science databases. A total of 96 articles related to customers' behaviour towards halal food by reviewing the titles, abstracts and contents of the extracted articles were identified and reviewed.FindingsThis study illustrates: (i) various research designs and methodology used in halal food context, (ii) theories that researchers used to explain customer behaviour towards halal food, (iii) most tested behaviours and (iv) determinants of customer behaviour towards halal food.Originality/valueThe findings provide deep insights into the current state of halal food literature. This paper highlights many gaps in the literature and suggests directions for future studies to advance the understanding of customer behaviour towards halal food. This study will help researchers to identify the new dimensions of research and contribute to the literature.