Halal Ingredients in Food Processing and Food Additives

Al‐Teinaz, Yunes Ramadan

doi:10.1002/9781118823026.ch10

Cited by 12 publications

(17 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this regard, the Syubhah issue arises in many situations ranging from ingredients, preparation, composition, processes and consumption to the whole of its supply chain (Burhan, 2000; Mohamed et al , 2016; Zailani et al , 2010). The Syubhah issue may also be caused by the unfamiliar name or word of the ingredients, which is challenging to understand due to the complex food additives’ scientific name and the processing methodology (Al‐Teinaz, 2020; Ermis, 2017; Masnono, 2005). In short, Syubhah or doubts Halal food products are closely involved with the composition of ingredients, wholesomeness, labelling and certification.…”

Section: Literature Reviewmentioning

confidence: 99%

The influence of knowledge on wholesomeness, labelling and trust toward Muslim consumers purchase behaviour of Syubhah semi-processed food products

Rahman

Zahari

Hanafiah

et al. 2021

JIMA

View full text Add to dashboard Cite

Purpose The available research works dealing with Halal food are centrally concerned with the Halal certification, logistics, export market, consumer awareness and business ethics with minimal study explores Muslim consumers’ purchase behaviour of Syubhah semi-processed food. The purpose of this study is to investigate the relationship between Muslim consumers’ knowledge on the wholesomeness, labelling, trust and purchase behaviour of Syubhah semi-processed food. Design/methodology/approach The study respondents are Muslim consumers in the semi and rural areas. Through a self-administered survey, 780 usable responses were successfully collected. The study hypotheses were analysed using the partial least squares structural equation modelling. Mediation analyses were conducted, focusing on the effect of trust on the relationship between consumer knowledge on the wholesomeness, labelling and purchase behaviour of Syubhah semi-processed food. Findings This study confirms that lack of knowledge on the wholesomeness and labelling among the semi and rural Muslim consumers influences them to purchase the Syubhah semi-processed food. Trust significantly plays a significant mediation role on the consumer Syubhah semi-processed food purchase behaviour. Originality/value This study confirms there is lack of knowledge among the semi and rural Muslim consumers on Syubhah semi-processed food. Such pessimistic indications of Syubhah food products carry varying consequences and implications for Muslim consumers, Halal food producers and the relevant religious authorities.

show abstract

Section: Literature Reviewmentioning

confidence: 99%

The influence of knowledge on wholesomeness, labelling and trust toward Muslim consumers purchase behaviour of Syubhah semi-processed food products

Rahman

Zahari

Hanafiah

et al. 2021

JIMA

View full text Add to dashboard Cite

show abstract

“…The potential for nonhalal ingredients is monosodium glutamate (MSG). MSG is often added for savory taste in products [ 38 ]. Synthetic flavoring is often made from fatty materials and/or amino acids from animals through the Maillard reaction [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Sucipto

Perdani

Kamal

et al. 2022

International Journal of Food Science

View full text Add to dashboard Cite

A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market. The small-scale bakery will benefit from creating a halal certification to attract new customers. The first stage of submission for halal certification is identifying Halal Control Points (HCP) of materials and production. The material tracing uses a decision tree. The purpose of this study is to identify HCP in materials and production processes and provide alternative improvements. Identification of HCP in material decision trees to determine contains non-HCP (halal) material, HCP material, and haram (forbidden) material. Happy Cake bakery uses 75% non-HCP (halal) materials and 25% HCP (noncertified halal) materials from 80 ingredients. Bakery Canggi Fully has 83.3% halal materials and 16.6% noncertified halal materials from 24 ingredients. Bakery MacCheese has 79% of halal materials and 21% of noncertified halal materials from 43 ingredients. The decision tree makes it very easy to identify the halal status of ingredients. The HCP ingredients need to be replaced with clearly halal ingredients. Substitution of HCP material to halal-certified ingredients may affect production costs, product quality, and profit. Therefore, it is necessary to choose a suitable halal material. Halal certification requires a high commitment of small-scale bakery businesses.

show abstract

“…Long-distance trade of food requires preservatives. Food additives or chemical use for food, as pointed out above, are problems, some of which are not allowed in Sharia/Islamic law (Al-Teinaz, 2020a, 2020bJin, 2022) and are potentially not certified for halal. According to the Islamic teachings above (Al-Qaradawi, 2001), apples are excluded from the list of haram foods.…”

Section: Literature Review 21 Food Miles Between Sustainable Foods An...mentioning

confidence: 99%

“…Fourth, previous studies on apple preferences did not cover belief and halal issues (Ceschi et al, 2018;Grebitus et al, 2013;Relawati et al, 2017;Slamet and Nakayasu, 2017;Wang et al, 2022;Yue and Tong, 2011;Zamzami and Ariyawardana, 2019). Apples are halal food (Al-Qaradawi, 2001;Al-Teinaz, 2020a, 2020bAlzeer et al, 2018), but they can be haram (not allowed by Shariah/Islamic Law) when it is coated or waxed with specific additives (Alzeer et al, 2018;Jin, 2022) that are not halal or are not certified for halal. The halal requirements are mandatory in Muslim countries such as Indonesia (GoI, 2021;Johan and Schebesta, 2022).…”

Section: Introductionmentioning

confidence: 99%

Apple fruit preference and food mile problems under halal supply chain

Nazaruddin,

Miah,

Susanty

et al. 2024

JIMA

View full text Add to dashboard Cite

Purpose This study aims to uncover apple preference and consumption in Indonesia, to disclose the risk of non-halal contamination of apples and the importance of maintaining the halal integrity of apples along the supply chain and to uncover the impacts of food miles of apples along supply chain segmentation. Design/methodology/approach This study adopted mixed research methods under a fully mixed sequential dominant status design (QUAN → qual). Data were collected through a survey in some Indonesian provinces (N = 396 respondents). Samples were collected randomly from individual consumers. The qualitative data were collected through interviews with 15 apple traders in Indonesia. Data were analysed using crosstab, chi-square and descriptive analysis. Findings First, Muslim consumers believe in the risk of chemical treatment of apples because it can affect the halal status of apples. Second, Indonesian consumers consider the importance of halal certification of chemical-treated apples and the additives for apple treatments. Third, the insignificance of domestic apple preference contributes to longer food miles at the first- and middle-mile stages (preference for imported apples). Fourth, apple consumption and shopping distance contribute to the longer food miles problem at the last-mile stage. Fifth, longer food miles have negative impacts, such as emissions and pollution, food loss and waste, food insecurity, financial loss, slow development of the local economy and food unsafety. Practical implications This research has implications for the governments, farmers, consumers (society) and business sectors. Originality/value This study proposes a framework of food miles under a halal supply chain (halal food miles) to reduce the risk of food miles and improve halal integrity. The findings from this research have theoretical implications for the development of the food mile theory, halal food supply chain and green supply chain.

show abstract

Halal Ingredients in Food Processing and Food Additives

Cited by 12 publications

References 4 publications

The influence of knowledge on wholesomeness, labelling and trust toward Muslim consumers purchase behaviour of Syubhah semi-processed food products

The influence of knowledge on wholesomeness, labelling and trust toward Muslim consumers purchase behaviour of Syubhah semi-processed food products

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Apple fruit preference and food mile problems under halal supply chain

Contact Info

Product

Resources

About