Assuring Tayyib from a food safety perspective in Halal food sector: a conceptual framework

Purpose – The purpose of this paper is to investigate perspective in explaining how global food safety can be created through stringent implementation of Codex and World Trade Organization (WTOs) Sanitary and Phytosanitary food safety regulations and suggests the appropriate food safety system for India. Design/methodology/approach – The study has been deployed a survey questionnaire using a sample of Indian Processed food sector. In order to collect data 1,000 supply chain professional were contacted for seeking their consent to be part of the survey. Whereas total responses collected were 252 from Delhi and NCR, with response rate 25.2 percent. The data collected was empirical tested using descriptive statistics, correlation analysis, regression and ANOVA. Findings – The results and discussions indicate that all the global food safety norms laid down by WTO such as goods manufacturing practices, good hygienic practice, hazard analysis critical control point, has been developed to embody principles of safe food processing sector globally. India has also developed their food safety norms as per laid down principles by WTO. Originality/value – The present research work makes an important contribution to the body of literature on global food safety. The paper has important implications for the processed food sector since it tries to bring out practices which would help in successful implementation of global food safety standards. It is useful for academic food research as well as for processed food corporate.

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A Conceptual Framework for Understanding the Potential Economic Impact of Halal Food Testing in Halal Supply Chain

ADVANCES IN BUSINESS RESEARCH INTERNATIONAL JOURNAL ◽

10.24191/abrij.v7i2.14624 ◽

2021 ◽

Vol 7 (2) ◽

pp. 276

Author(s):

Siti Aimi Sarah Zainal Abidin ◽

Siti Ayu Jalil ◽

Mohd Nasir Taib

Keyword(s):

Conceptual Framework ◽

Economic Impact ◽

Food Industry ◽

Raw Materials ◽

Integrative Approach ◽

Food Fraud ◽

Food Testing ◽

Extensive Analysis ◽

Halal Food ◽

Food Manufacturer

A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of non-Halal substance in food cases. Halal laboratory testing or Halal testing is an approach to identify contaminants and ensure the integrity of raw materials and food products. The adoption of an integrative approach of Halal management system and Halal testing was investigated to identify and discuss several related economic issues in this field. From an extensive analysis of academic literatures using ‘Halal Food Fraud’, ‘Halal Food Testing’ and ‘Halal Food’ specifically at food manufacturer, the issues involving economic impact of Halal testing was highlighted. Several Halal Testing Points were proposed for the evaluation of Halal ingredients and products, followed by a conceptual framework on the potential economic impact of Halal food testing. The high demand for transparency in the food industry among consumers has therefore may need food manufacturers to consider Halal food testing as part of their production process.

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Factors Influencing Information Seeking Behaviour for Halal Food Products Among Malaysian Muslim Consumers: A Conceptual Framework

Malaysian Journal of Science Health & Technology ◽

10.33102/mjosht.v4i.88 ◽

2019 ◽

Author(s):

Firas S. Omari ◽

Norhidayah Azman ◽

Roesnita Ismail

Keyword(s):

Conceptual Framework ◽

Information Seeking ◽

Global Economy ◽

Food Product ◽

Food Products ◽

Information Seeking Behavior ◽

Sources Of Information ◽

Seeking Behavior ◽

Halal Food ◽

Potential Factors

In the new global economy, information seeking behavior of halal food products has become a central issue for Muslims. Muslims in Malaysia form two-third of the entire population who makes the significance of consuming halal food products. This paper presents a conceptual framework on the information seeking behavior of Malaysian Muslim consumers while searching for halal food products. This conceptual framework presents the potential factors that might influence the information seeking behavior for halal food products among Malaysian Muslim consumers. This paper assumes that there is a relationship among human information attributes, namely: attitude, habit and awareness of individual and sources of information as factors that may lead to an effective information searching process. This study provides insights into how Malaysian Muslim consumers seek information for a halal food product that offers an effective searching process.

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Impact of supply chain integration on halal food supply chain integrity and food quality performance

Journal of Islamic Marketing ◽

10.1108/jima-08-2020-0250 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Mohd Helmi Ali ◽

Mohammad Iranmanesh ◽

Kim Hua Tan ◽

Suhaiza Zailani ◽

Nor Asiah Omar

Keyword(s):

Supply Chain ◽

Food Safety ◽

Food Quality ◽

Food Supply ◽

Structural Equation ◽

Clear Understanding ◽

Food Supply Chain ◽

Content Type ◽

Halal Food ◽

The Impact

Purpose The current complex halal food supply chain (SC) has caused food scandals, which have illustrated the weakness of multiple food quality standards and certification and audits in ensuring food safety. Drawn on the resource-based view (RBV) theory, the purpose of this study is to explore the impacts of SC integration (SCI) on halal food SC integrity and, consequently, food quality. Design/methodology/approach Empirical data were collected from 275 halal-certified food companies in Malaysia and analysed using structural equation modelling – SmartPLS3.0. Findings The results confirmed that SCI, including internal, supplier and customer integrations, has significant effects on the dimensions of the halal food SC integrity which, in turn, lead to halal food safety and quality. Practical implications The importance of SCI in halal food SC is highlighted in this study. The impact of SCI is contexted in halal food SC integrity and food quality. Therefore, it provides a clear understanding to managers of SC applicability in the halal food industry. Originality/value Based on the RBV theory, this study contributes to the limited body of research of the relationships among SCI from the context of the halal industry with a specific focus on food supply chain integrity and food quality.

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Determining Consumers’ Willingness to Buy Halal Meat

JURNAL BISNIS STRATEGI ◽

10.14710/jbs.29.2.143-162 ◽

2020 ◽

Vol 29 (2) ◽

pp. 143-162

Author(s):

Asri Sekar Mawar Firdausi ◽

Dea Farahdiba ◽

Abdillah Menri Munthe

Keyword(s):

Food Safety ◽

Reasoned Action ◽

Meat Products ◽

Least Square ◽

Daily Consumption ◽

Positive Effects ◽

Willingness To Buy ◽

Hedonic Theory ◽

Halal Food ◽

The Government

The halal food industry is no longer underrated. Since consumers became very concerned about their daily consumption considering the hygiene that should be maintained. This research was aimed to measure the Indonesian consumers’ willingness to buy halal food, especially meat products, based on trust, awareness, packaging information, and food safety. However, Indonesian consumers’ demand for halal food is not proportional comparing to a large number of the Muslim population. Contrast to previous similar studies that adopting the Theory of Planned Behavior (TPB) or Theory of Reasoned Action (TRA) that focused more on halal awareness and halal labels, this study was adopting Hedonic Theory. This research using 186 data that were collected by online questionnaires. Data then analyzed using multiple linear regression and Ordinal Least Square (OLS). Results showed that only halal awareness and food safety are proven to have significant positive effects on willingness to buy. Regardless of Muslim and non-Muslim, halal awareness and food safety attract consumers’ willingness to buy halal-labeled meat products. To increase the willingness to buy halal meat products in Indonesia, the government and producers must be able to encourage awareness of the importance of eating halal food. Furthermore, they also must ensure the safety of that food. Hopefully, these findings can become input for stakeholders.

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Nanotechnology in the Food Industry

Advances in Environmental Engineering and Green Technologies - Nanotechnology Applications for Improvements in Energy Efficiency and Environmental Management ◽

10.4018/978-1-4666-6304-6.ch008 ◽

2015 ◽

pp. 218-239

Author(s):

Shabir Ahmad Mir ◽

Manzoor Ahmad Shah

Keyword(s):

Food Safety ◽

Product Development ◽

Food Processing ◽

Potential Application ◽

Food Industry ◽

Health Benefits ◽

Food Sector ◽

Potential Risks ◽

Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

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Nanotechnology in the Food Industry

Materials Science and Engineering ◽

10.4018/978-1-5225-1798-6.ch045 ◽

2017 ◽

pp. 1165-1181

Author(s):

Shabir Ahmad Mir ◽

Manzoor Ahmad Shah

Keyword(s):

Food Safety ◽

Product Development ◽

Food Processing ◽

Potential Application ◽

Food Industry ◽

Health Benefits ◽

Food Sector ◽

Potential Risks ◽

Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

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A social innovation perspective on business model improvement in food related industries

International Food and Agribusiness Management Review ◽

10.22434/ifamr2019.0183 ◽

2020 ◽

Vol 23 (5) ◽

pp. 767-772

Author(s):

Xiao-Wei Wen ◽

Sang-Luo Sun ◽

Zhao-Hui Yang

Keyword(s):

Food Safety ◽

Food Production ◽

Social Innovation ◽

Social Forces ◽

Food Sector ◽

Talent Pool ◽

The Social ◽

Production Distribution ◽

Production And Distribution ◽

Model Improvement

Food sector sustainability should not be discussed solely through an economic lens. On the contrary, social forces are critical in motivating and practicing high-quality food production and distribution in the supply chain context. This opinion addresses food sector imperatives from the social innovation perspective to preliminarily comment on social innovation’s potential influences on food production, distribution, and safety. Preliminary though, the purpose and contribution of this opinion paper are both stimulating future imagination in theory and practices for utilizing social innovation for food safety and sustainability. The main opinions are the employment of resources, sustainable development of resources, generation of finances and diversifying the talent pool for social innovative initiatives that promote food safety.

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