Islamic Dietary Laws Research Articles

Uniqueness of Malaysia’s Halal Gastronomy in Promoting Muslim-Friendly Tourism Hub

Malaysia’s Halal gastronomy, with its deep roots in Islamic dietary laws, presents a strategic opportunity to enhance the country's position as a premier destination for Muslim-friendly tourism. Despite Malaysia's rich culinary heritage, the potential of Halal gastronomy to drive tourism and economic growth remains underexplored. This study aims to fill this gap by conducting a qualitative analysis of the cultural, economic, and societal impacts of Halal gastronomy on Malaysia's tourism industry. Through a comprehensive review of existing literature and qualitative data, the paper provides insights into how Malaysia can harness Halal gastronomy to strengthen its identity as a welcoming and inclusive destination for Muslim travellers.

Tartaric Acid: An Analysis of Its Halal Status in Islamic Dietary Laws

This study examines the halal status of tartaric acid in Islamic dietary laws, focusing on four objectives: identifying sources, production methods, and effects; assessing ethanol content and intoxication potential; analysing the application of istihalah and istihlak principles; and establishing parameters for halal certification. The research employs a qualitative approach, utilizing library research to review fatwas, contemporary halal food science studies, and scientific literature on tartaric acid. Data analysis involves comparative, thematic, and interpretative techniques. Key findings reveal that tartaric acid's halal status is significantly influenced by its source and production method, with wine industry by-products being particularly contentious. While tartaric acid itself doesn't cause intoxication, potential ethanol contamination is a concern. The application of istihalah and istihlak principles in determining halal status is debated among Islamic scholars. The study establishes parameters for halal certification, including source, production method, ethanol content, and intended use. This research contributes to standardizing halal certification processes for tartaric acid and similar substances in the global halal food industry. Kajian ini meneliti status halal asid tartarik dalam undang-undang pemakanan Islam, dengan memberi tumpuan kepada empat objektif: mengenal pasti sumber, kaedah pengeluaran, dan kesan; menilai kandungan etanol dan potensi memabukkan; menganalisis aplikasi prinsip istihalah dan istihlak; dan menetapkan parameter untuk pensijilan halal. Penyelidikan ini menggunakan pendekatan kualitatif, memanfaatkan penyelidikan perpustakaan untuk mengkaji fatwa, kajian sains makanan halal kontemporari, dan literatur saintifik mengenai asid tartarik. Analisis data melibatkan teknik perbandingan, tematik, dan interpretatif. Penemuan utama mendedahkan bahawa status halal asid tartarik dipengaruhi secara signifikan oleh sumber dan kaedah pengeluarannya, dengan produk sampingan industri wain menjadi isu yang sangat kontroversi. Walaupun asid tartarik sendiri tidak menyebabkan kemabukan, potensi pencemaran etanol menjadi kebimbangan. Aplikasi prinsip istihalah dan istihlak dalam menentukan status halal diperdebatkan di kalangan ulama Islam. Kajian ini menetapkan parameter untuk pensijilan halal, termasuk sumber, kaedah pengeluaran, kandungan etanol, dan tujuan penggunaan. Penyelidikan ini menyumbang kepada penyeragaman proses pensijilan halal untuk asid tartarik dan bahan-bahan serupa dalam industri makanan halal global.

HALAL RESTAURANTS AND PORK FREE CONCEPT AWARENESS AMONG YOUNG MUSLIMS IN KOTA KINABALU, SABAH

Halal is an Arabic term that means "permissible" or "lawful" in Islam. It is used to describe what is allowed or permitted according to Islamic dietary laws and other aspects of life. One of the issues in Sabah that seem endless is the halal issue of a restaurant and the issue of Muslims often going to restaurants that do not have a halal certificate and only have the label "Serve No Pork" or "Muslim Friendly". This has become a hot topic that is often discussed by the local community because they think there are still people who ignore the importance of eating at restaurants that are believed to be halal and toyyiban. This paper places its emphasis on young Muslims, as we hold the belief that the perspectives of youthful consumers, especially within the Muslim community, will shape the future of the Halal industry in our nation. Although there is not a single dataset that measures the awareness of pork-free versus halal concepts across Malaysia, but the general trend in Malaysia indicates a steady rise in both halal-certified businesses and consumer awareness. Data will be gathered through questionnaires sent to young Muslims in Kota Kinabalu, Sabah. This study employs quantitative methods to analyse and ascertain the degree of awareness and knowledge among young Muslims regarding the concept and practices of Halal. The survey data was analysed using the Statistical Package for the Social Sciences (SPSS). The statistical findings of this study aim to explain the level of awareness and knowledge of Muslim youth in Kota Kinabalu regarding the consumption of Halal products, especially in restaurants or eating places. The results showed a negative correlation between halal awareness, and other variables signals potential challenges or areas for improvement in halal perception, strategies, and education in Kota Kinabalu, Sabah.

The impacts of food certificate adoption on e-commerce income among small online agri-food sellers

PurposeThis paper aims to assess the determinants of food certificate adoption and analyse the impacts of food certificates on e-commerce income among small online agri-food sellers in Indonesia.Design/methodology/approachThe authors used data from an online survey of 228 small-online agri-food sellers in East Java, Indonesia. This study aims to focus on two food certificates: a mandatory Halal (Islamic dietary law) certificate and the P-IRT certificate, a food safety certificate for home-based businesses. A maximum simulated likelihood (MSL) estimator was employed to account for selection bias and endogeneity.FindingsThe study highlights the continued importance of certification in agri-food markets, including e-commerce and the need to consider the degree of substitutability and resource allocation between multiple food certificates. It finds that online agri-food sellers adopting the Halal certificate earn two to three times higher compared to non-adopters. Conversely, the gross income per month from e-commerce sales is 78% lower among those adopting the P-IRT certificate. Moreover, access to regulatory information sources motivates the likelihood of adopting food certificates. In contrast, the business size, marketing channels, contractual relationship and management capabilities are insignificant factors for the adoption of any of the Halal and P-IRT certificate combinations.Research limitations/implicationsResults from this research might be specific to the context of the focus study area, thereby reducing their generalisability. In addition to gathering representative samples, future research should also capture more complex dimensions of food certificates. These include the cost of acquiring food certificates, online sellers' perceptions of food certificate adoption, and emerging topics such as group certification and the use of technology.Originality/valueTo the authors' knowledge, this research is one of the first studies investigating the adoption of food certificates within the e-commerce setting. This study also contributes to the small number of studies looking at multiple certificate adoption and food certificate issues from the retailers' perspectives

Factors Influencing Readiness towards Halal Logistics among Food and Beverages Industry in the Era of E-Commerce in Indonesia

Based on Global Islamic Economy Indicator 2019/2020 report, Indonesia is in the fourth position globally as a country that uses a Sharia economic system. Seeing Indonesia's opportunities, it should be able to act as a regional and global halal hub. Efforts to encourage the halal industry through strengthening the halal value chain are one of the strategies to encourage Indonesia to become a global halal hub player. This study utilizes the structural equation modeling to examine relationships among key factors affecting readiness towards halal logistics in the food and beverages industry in Indonesia. 13 key factors are confirmed with measurement-model results, including (1) Cleanliness, (2) Safety, (3) Islamic Dietary Law, (4) Physical Segregation, (5) Material Handlings, (6) Storage and Transport, (7) Packaging and Labelling, (8) Ethical Practices, (9) Training and Personnel, (10) Resource Availability, (11) Innovative Capability, (12) Marketing Performance, (13) Financial Performance. The population in this study is in the food and beverage industries, especially in Semarang, Yogyakarta, Malang, and Surabaya. Cluster random sampling was used in this research with as many as 150 sample respondents. A survey with an online questionnaire was conducted in this research. The structural-model results reveal directions of relationships among key factors. Resource availability, training and personnel, and innovative capability are the most important factor in halal supply chain readiness. Further research can focus on other industrial sectors, such as fashion and tourism, as stated in the 2019-2024 Indonesian Sharia Economic Masterplan

Perceived challenges in implementing halal standards by halal certifying bodies in the United States.

Islamic dietary laws inform halal standards, defining which foods are halal (lawful and permissible). Many halal foods are produced in non-Muslim majority countries increasing the likelihood they might be haram (prohibited). Halal certification is one way to operationalize halal standards, hence protecting Muslim consumers. At present there is no unified halal standard guiding halal certification. The aim of this study was to determine the perceived challenges in implementing halal standards in the United States. Semi-structured in-depth interviews were done with a representative from 6 of the 11 halal certifying bodies (HCBs) in the United States. All reported their role was to verify food safety records for compliance with government regulations but not to monitor food safety practices. Two main issues-forged halal certificates and expired halal logos were identified as significant issues. Three HCBs stated there is no problem with having multiple halal standards, but all believed it is necessary to have one universal halal standard with minimum standards followed by everyone. The findings of this study can be beneficial to the U.S. halal industry as it highlights the challenges and issues they face.

Best Practice in Halal Frozen Meat Products in Brunei Darussalam: A Legal Review

This paper provides a legal review of the best practices in halal frozen meat products in Brunei Darussalam. This paper examines the regulatory framework for halal meat production in Brunei and analyses the country's current state of halal frozen meat products. This paper aims to review the laws and regulations governing importing of halal frozen meat products in Brunei Darussalam. Moreover, this paper also aims to provide recommendations for improving the legal and regulatory framework governing the importation of halal frozen meat products in Brunei Darussalam. This paper has implemented qualitative methods using library research, and all the information for the findings is obtained through secondary sources. Overall, the paper highlights the importance of ensuring that halal frozen meat products comply with Islamic dietary laws, the production process adheres to the strict rules and regulations of the country and ensuring that imported meat products have their certificate and permit to be able to commercially sold and consumed in the country.

The Factors that affect Halal Food and Food Products Awareness and Different Challenges: an overview

The growing concern about food and drink safety, hygiene, and quality has increased interest in halal products worldwide. These products, prepared according to Islamic dietary laws, are becoming more acceptable to Muslim consumers and those of other religions. This study examines the challenges faced by Malaysia in implementing halal food and food products. Despite some consumer skepticism about halal certifications, the industry has found that such certifications can be a helpful marketing tool for businesses. The study calls for cooperation between the private and public sectors to overcome these challenges. The study looks at the sources of Muslim knowledge consumers have about halal food and products. The results show that halal certification and awareness positively impact purchase intentions for halal food products. The study also provides a framework for examining factors that affect the integrity of the halal food supply chain and halal Islamic marketing, such as traceability, asset quality, quality assurance, and trust and commitment. The study also notes that halal and Islamic marketing is not limited to food but includes other product categories such as medicine, cosmetics, fashion, education, and entertainment. The study finds that Knowledge, halal certification, and Religiosity all play a role in shaping the halal awareness of business people.

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.

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.

Development of Safe Halal Food Management System (SHFMS)

The term halal is used to label food perceived as allowable according to Islamic law. The Alliance of Islamic Dietary Law and HACCP values on matters such as hygienic, halal and safe food have befitted to be increasingly important in the global food supply system. This paper explores the potential application and implementation of Islamic dietary criteria in accordance with the HACCP principles to food safety and to make it work in practice, especially in the light of current needs as the need for practicalities required by food producers. If the method is capable of harmonizing food safety and Halal Food Production Control with HACCP, it may lead to the acceptance and development of a complex interchange environment for the introduction, compliance, and enforcement of halal product standards.

Are Halal Food Supply Chains Sustainable: A Review And Bibliometric Analysis

ABSTRACT Halal food supply chains (HFSCs) are increasingly characterized by fragmentation, complexity, and uncertainty. Halal food consumers are becoming more demanding for food quality and compliance with Islamic dietary law. As sustainability is a multidimensional concept that entails several aspects and interpretations, the objectives of HFSCs significantly overlap with the sustainable dimensions of the food ecosystem. The purpose of this study is to examine the inherent sustainable aspects and characteristics of HFSCs. Therefore, a systematic literature review and a bibliometric analysis were conducted to redress the lack of academic attention being given to the relationships of HFSCs with sustainability. Selected 74 papers were coded and analyzed according to the dimensions of sustainability, namely, the economic, social, and environmental dimensions. The review primarily attempts to provide answers to the following research question: What are the sustainable aspects of HFSCs? We provide a comprehensive analysis of the three critical components of sustainability, offering a broad and comprehensive picture of many critical issues in HFSCs. Finally, the contribution of the study, the scope of future research, and the limitations are highlighted in detail.

Droplet digital polymerase chain reaction assay for identifying and quantifying pork products.

Halal products are growing in consumer markets worldwide, and pork meat is classified as non-halal. Manufacturers of processed foods and products must ensure that their products follow Islamic dietary law because pork is prohibited for Muslims. Droplet digital polymerase chain reaction (PCR) (ddPCR) is a novel method for identifying pig species and quantifying pork products. This experiment aimed to investigate pork species and establish the proportion of pork in meat products using the mitochondrial cytochrome b gene (CYTB). The study found that the correlation coefficient between the meat weight and DNA concentration of pork was 0.997, and the correlation coefficient between the DNA concentration and the target DNA copy number of pork was 0.998. The accuracy of the ddPCR assay was verified using a sample of a known proportion of pork, and it was revealed that this method is highly precise in quantifying pork products. Nine products contained an undeclared meat proportion (90%). The limit of detection for pork was 0.0001 ng. The analysis indicated that the ddPCR assay has high accuracy and sensitivity for quantifying pork products. Therefore, the predictive model can be used in routine laboratories for quality assurance of halal food products.

Understanding halal food market: Resolving asymmetric information

People consume food not only to satisfy hunger but also for cultural, religious and social reasons. In Islam there is an emphasis on cleanliness in both spirit and food (Agriculture and Agri-food Canada 2011). Eating is perceived to be a form of worship (Talib et al., 2015). Halal is Islamic dietary law derived from the Quran and Hadith, the practices of the Prophet Mohammad, Ijma and Qiyas (Regenstein et al., 2003). Halal goes beyond religious obligation. It is part of the Islamic way of life which includes not only dietary requirements but also behaviour, speech, dress, and conduct (Talib et al., 2015a). Furthermore, observing the tenets of halal can guarantee food safety and serve as a business model for the Canadian export market. The benefits of halal notwithstanding, a lack of trust in the market can jeopardize the food’s perceived authenticity and provide traceability challenges. This especially affects Somali, Syrian, Pakistani and Afghani Canadians who prefer halal meat’s taste and require it for cultural and religious reasons. New policies are therefore a prerequisite to strengthening the halal food value chain thereby reducing asymmetric halal information.

The Myth of Cultured Meat: A Review.

To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well described previously. The main conclusion is that no major advances were observed despite many new publications. Indeed, in terms of technical issues, research is still required to optimize cell culture methodology. It is also almost impossible to reproduce the diversity of meats derived from various species, breeds and cuts. Although these are not yet known, we speculated on the potential health benefits and drawbacks of cultured meat. Unlike conventional meat, cultured muscle cells may be safer, without any adjacent digestive organs. On the other hand, with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron. Regarding environmental issues, the potential advantages of cultured meat for greenhouse gas emissions are a matter of controversy, although less land will be used compared to livestock, ruminants in particular. However, more criteria need to be taken into account for a comparison with current meat production. Cultured meat will have to compete with other meat substitutes, especially plant-based alternatives. Consumer acceptance will be strongly influenced by many factors and consumers seem to dislike unnatural food. Ethically, cultured meat aims to use considerably fewer animals than conventional livestock farming. However, some animals will still have to be reared to harvest cells for the production of in vitro meat. Finally, we discussed in this review the nebulous status of cultured meat from a religious point of view. Indeed, religious authorities are still debating the question of whether in vitro meat is Kosher or Halal (e.g., compliant with Jewish or Islamic dietary laws).

Negotiating halal: The role of non-religious concerns in shaping halal standards in Indonesia

Rapid growth in the global halal markets in recent years has invited scholars to pay close attention to the development of halal standards. However, the actual processes behind the formulation of the criteria specified in halal standards remain underexplored. This paper examines competing arguments and narratives behind the formulation of halal ruling on pre-slaughter stunning and mechanical slaughter in the new state-led halal standards in Indonesia. Drawing on the notion of ‘backstage politics,’ the results show that the criteria in halal standards are no longer determined exclusively by Islamic dietary laws that explain them. The inclusion of various actors in the formulation of halal standards has cleared the path for non-religious concerns, namely the meat production shortage and protections to the poultry sector, to embed and play an essential role in shaping the approval on pre-slaughter stunning and the ban on mechanical slaughter, respectively. As such, this paper argues that halal standards not only operate as a tool for economic development and facilitation of international trade but also serve as a safeguard to address food security issues and a mechanism to protect the national economy from the adverse consequences of the globalized markets.

Smart halal recognizer for muslim consumers

<span>Halal is the term used for permissible food according to Islamic dietary law. Indicators such as Halal logo have been used to facilitate Muslims in identifying Halal food. In Malaysia, the Department of Islamic Development (JAKIM) has introduced a standard Halal logo for locally manufactured products and currently recognizes 67 Islamic bodies in 41 countries around the world as certification bodies for products imported into Malaysia. Therefore, a more practical way is required to assist Muslims in recognizing various forms of Halal logos on food packaging. A neural network (NN) approach is proposed to recognize authentic and recognized Halal logo on imported products. A dataset of available and recognized Halal logo images worldwide will be created for this purpose. The dataset will be used to train and test the performance of the learning algorithm to recognize logo of recognized foreign bodies by JAKIM. The approach is expected to complement current facilities for verification using Short Messaging Services (SMS) and web portal. The approach is assumed to be more efficient and accurate for Halal logo verification which eventually could win the trust of Halal product consumers and support the Halal industry in Malaysia.</span>

Halal Meat Supply Chain Traceability based on HACCP, Blockchain and Internet of Things

Recently, Halal food has drawn remarkable attention of many consumers around the world. Besides to being unsafe, Halal food such as meat can encounter several issues throughout its supply chain and logistics. At any time, Halal integrity is not guaranteed and risks of becoming non-Halal is the major concern of all parties along the supply chain. To respond to Muslim consumers’ trust concerns in Halal food, many traceability systems were proposed in previous studies based on emerging technologies and recommended to be incorporated into Halal food supply chains. Nevertheless, all of these systems are centralized, opaque and not enough transparent. To mitigate these problems, blockchain technology is introduced as a ground-breaking innovation with greater decentralization, visibility and transparency. This paper makes a major contribution in suggesting Halal meat supply chain traceability system for real-time food tracing based on embedding Islamic dietary law into HACCP, blockchain and Internet of Things.

The Role of Supplier, Top Management and Government in Halal Practices Integrity of Malaysian Food Business

In the last few years, halal food industry has grown substantively and globally. It become crucial to the Muslim consumers due to its safety, hygiene and quality assurance of what is consumed and used. Muslim consumers follow the Islamic dietary law as explained clearly in Quran and Sunnah, which is called as halalan-thoyyiban, i.e. lawful or permissible, wholesome, authentic and safety. In Malaysia, the organization has to comply with MS1500:2009 in the production of halal food and to obtain halal certification. Suppliers, top management of the companies and government should play their role in ensuring the integrity of halal food. Any improper description and inappropriate preparation of halal food provide a huge impact to the demand for halal food as well as to retain the buyers’ trust in consuming the halal food. Given the significant role of supplier, top management and government in the halal production over the Muslim consumers’ life, this study aims to examine the role of supplier credibility, top management capability and government support in halal practices integrity of food business in Malaysia. The questionnaires distributed to the halal food manufacturers during the Malaysian halal food events and festivals. Structural Equation Modeling with Partial Least Square was used to analyze the collected data. The findings show the important role those parties in the halal food production. The results also provide a better understanding of their role in sustaining the integrity of halal food.

An Evaluation of Registered Dietitian Nutritionists’ Self-Perceived Knowledge, Skill, and Application of Islamic Dietary Laws

An Evaluation of Registered Dietitian Nutritionists’ Self-Perceived Knowledge, Skill, and Application of Islamic Dietary Laws