Journal of Halal Science, Industry, and Business

Advancing Halal Supply Chain Management in Taiwan: A DEMATEL-Based Approach to Integrating Consumer Awareness, Sustainability, and Certification Standards

2025-03-05T18:48:59+07:00

This study investigates Halal Supply Chain Management (HSCM) advancement in Taiwan using the Decision-Making Trial and Evaluation Laboratory (DEMATEL) method. Focusing on four critical perspectives, Compliance and Certification, Ethical Sourcing and Sustainability, Quality Control and Traceability, and Consumer Awareness and Communication, the research identifies 18 key criteria influencing HSCM. Insights from 15 industry experts emphasize the central role of consumer awareness, including clear labelling and educational campaigns, alongside the need for advanced technologies like blockchain and IoT. Despite challenges such as limited product scope and early-stage adoption of technologies, the study aligns its findings with ESG principles and Sustainable Development Goals (SDGs), providing a pathway for optimizing halal supply chains globally.

Muslim Consumer Attitudes in Brunei Darussalam toward Current Trends in Cosmetics Products from Non-Muslim Countries Acquired by Personal Shoppers

2025-02-27T21:18:02+07:00

Using personal shoppers (PS) to acquire personal care and cosmetic products from non-Muslim countries is becoming increasingly popular in Brunei Darussalam. Given the widespread use of social media platforms and live selling applications, consumers in Brunei can easily access global brands and products that may not be readily available in the local market. However, this trend raises critical concerns because many imported products lack halal certifications and PS does not rigorously assess ingredients to ensure compliance with halal standards. Therefore, this study explores the attitudes and factors driving Bruneian consumers toward non-halal-certified cosmetics acquired from non-Muslim countries through PS using the Theory of Consumption Values (TCV). A mixed-methods approach was used. The quantitative survey gathers information on customers' purchasing behaviors. Additionally, qualitative interviews with the PS shed light on their knowledge of and procedures for halal standards and ingredient verification. The findings reveal a strong preference among Bruneian youth for aesthetics and brand reputation regarding cosmetics. This preference is partly driven by the limited availability of locally halal-certified cosmetic products, compelling consumers to seek international brands via PS. Additionally, PS lacked adequate knowledge and often focused on popular demand without checking ingredient suitability under halal standards. The findings highlight the critical need to enhance consumer and PS awareness while reinforcing halal certification policies to build trust and ensure compliance. As key intermediaries, PS should take responsibility for improving their halal verification practices by sourcing from credible suppliers or cross-checking certification authenticity. A collaborative effort among all stakeholders is essential for strengthening the integrity of the halal market.

Halal Plant-Based Gelatin Production, Authentication, and Implementation

2025-03-13T07:11:54+07:00

The manufacture of gelatin has long been a contentious issue on a global scale. The culinary, pharmaceutical, and cosmetics sectors use gelatin extensively. However, it is considered one of the most controversial elements in Halal and Kosher food businesses. Once gelatin has been combined with food or medication, it is difficult to identify the animal from which it came. This study was carried out to develop yoghurt with transglutaminase enzyme. The yoghurt was evaluated for the rheological characteristics of yoghurt and its synthesis using the transglutaminase enzyme isolated from the fig plant as a gelatin substitute. The effects of different fig-based enzyme concentrations (5%, 10%, and 20%) and temperature settings (35°C, 45°C, and 55°C), as well as time treatments (60, 90, and 120 minutes) on gelatin-based yoghurt, were assessed. The enzymatic treatment of milk enhanced its ability to retain water following centrifugation by delaying the syneresis process during yoghurt storage at 4°C. The cross-linking of transglutaminase with milk protein improved the functional qualities of yoghurt and impacted the post-acidification process and the stability of yoghurt samples. Plant-based yoghurt exhibited higher FRAP antioxidant activity than gelatin-based yoghurt, which exhibited no antioxidant activity. Quantitative protein and fat content estimates using FTIR and Raman spectroscopy revealed better fat and protein microstructure changes. Modern scientific methods about Halal and Kosher food features must be incorporated since consumer concerns over the authenticity of Halal and non-halal food products have increased.

Minimum Limit of Detection of Pork Fat DNA in Halal Food Mixtures Using Real-Time Polymerase chain reaction (PCR) technique

2025-02-10T11:24:01+07:00

A practical scientific approach was developed and implemented to detect raw pork meat and fat. This study aimed to determine the minimal limit of detection (LOD) of pork fat DNA in a halal food mixture using Real-time PCR. The minimum LOD was determined for 0.01% and 0.001% pork fat DNA in a mixture of halal meat. A comparative analysis was conducted on DNA isolated from raw pork meat and pork fat. DNA extraction was performed using the Qiagen DNeasy Mericon Food Kit. Meat samples, including chicken, camel, and bovine, were collected from the local market, whereas pork fat samples were obtained from customs. Pork fat was mixed at 0.1%, 0.01%, and 0.001% (w/w) concentrations in the halal meat mixture. DNA band size identification of pork meat and pork fat was conducted using gel electrophoresis, and results were validated through test repeatability. The findings confirmed that Real-time PCR could detect pork fat at a minimum concentration of 0.001%, establishing it as the LOD. This study first identifies the minimum LOD of pork fat (0.001%) in halal food mixtures. Time constraints limited the research and manual DNA extraction yielded higher DNA quantities but was more time consuming than kit-based methods.

Factors Influencing Young Customers’ Purchase Intention for Ready-to-Eat Halal Food Products in Pattani Province

2025-02-10T15:14:10+07:00

Halal food, as part of the "Halal Economy", was found to be suitable for all consumers, including non-Muslims. The COVID-19 pandemic has significantly impacted consumer food purchasing habits, particularly for Ready-to-Eat (RTE) foods. Young Muslim consumers under 30, who make up 60% of the global Muslim population, are expected to demand Halal food that promotes ethnic cuisine, including prepared and RTE options. This research aimed to determine the factors influencing the purchase intention of RTE Halal food products among young consumers in Pattani Province, Thailand. A cross-sectional design was employed using an online survey distributed to young consumers. Data analysis involved descriptive and bivariate analyses, with a multiple linear regression model used to examine the relationship between dependent and independent variables. Results showed that religious beliefs, education level, attitudes toward Halal quality, and perceptions of the Halal logo significantly influenced young consumers' intentions to purchase RTE Halal food products in Pattani Province. Non-Muslim youth generally had lower purchase intentions for these products than their Muslim counterparts. Young consumers with only a high school education or lower tended to be less interested in purchasing RTE Halal food products than those with bachelor's degrees. However, the study has limitations, including a small sample size, the discrepancy between respondents' perceived knowledge of Halal and their actual understanding, and external validity concerns. Recognizing these limitations could help improve interpretation and guide future research directions.

Development of Halal Antimicrobial Agents from Plants: Prospects for a Halal Nutritional Framework

2025-03-05T18:41:24+07:00

Proper halal nutrition refers to a halal diet that provides every nutrient and ingredient required to sustain regular body function. Muslim consumers are worried about the origin of food antimicrobial agents, such as free fatty acids (FFA), since they can contain ingredients that are forbidden in Islam, such as lards and other animal sources. This study evaluated extracts from ginger, cumin, and Echinophora plants as alternatives to halal food antimicrobial agents such as halal-free fatty acids (HFFA). These extracts were prepared using a solvent extraction method. Then, these extracts were added to the butter production. The butter samples were compared to synthetic sulfonamide and animal-based lactoferrin regarding their antioxidant activity (DPPH) and antimicrobial effects on dairy butter samples for 30 days of storage. The extracts of ginger and Echinophora exhibited greater antimicrobial potential. In contrast, cumin demonstrated the lowest antimicrobial potential at 50 µM and 100 µM solutions of Staphylococcus and E.Coli sps., but was still significantly higher than those of sulfonamide and lactoferrin. After 30 days of storage for butter preservation, the DPPH activity of echinophora (43.5 mmol TEAC/kg) and ginger (39.65 mmol TEAC/kg) was higher than that of cumin (30.52 mmol TEAC/kg), lactoferrin (27.55 mmol TEAC/kg), and sulfonamide (25.56 mmol TEAC/kg). The results showed that these plants had higher antimicrobial and antioxidant activity, but the activity decreased with storage time. Therefore, this research will open the way for new natural sources of HFFA as potential active food ingredients that might boost the halal market and promote the nutritional framework.