Beyond halal in food product: present and future of halalan tayyiban

Contemporary demand for halal products has been increasing globally. The demand is not only from Muslim consumers but also non-Muslims consumers. When the growing trend in applying the halal concept and consuming halal products becomes increasingly universal, then the opportunity for consumers to ev...

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Main Authors:	Md Dahlal, Norazilawati, Ahmad, Fadzila Azni
Format:	Article
Language:	English
Published:	Society of Interdisciplinary Business Research 2018
Subjects:	H61 Theory. Method TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/71252/ http://irep.iium.edu.my/71252/ http://irep.iium.edu.my/71252/1/71252_Beyond%20Halal%20in%20Food%20Product.pdf

id	iium-71252
recordtype	eprints
spelling	iium-712522019-03-22T02:17:17Z http://irep.iium.edu.my/71252/ Beyond halal in food product: present and future of halalan tayyiban Md Dahlal, Norazilawati Ahmad, Fadzila Azni H61 Theory. Method TP368 Food processing and manufacture Contemporary demand for halal products has been increasing globally. The demand is not only from Muslim consumers but also non-Muslims consumers. When the growing trend in applying the halal concept and consuming halal products becomes increasingly universal, then the opportunity for consumers to evaluate prospective halal products would increase. This includes evaluation of the consumer’s safety issues and sustainable health. One of the most discussed consumption issues is food additives. Food additives have become the main ingredient in processed foods as it functions to enhancer to the physical quality of processed foods. However, food additives also have a deleterious effect on human health and this raises an incongruity with the tayyiban concept when implementing a halalan tayyiban diet. Hence, this study intended to re-evaluate the quality of halal processed foods that contain halal food additives from a tayyiban perspective. This study was conducted in two parts. First, it identified the function of food additives and their impact on food products. Second, it analysed the use of halalan tayyiban quality management procedures on halal food products that contained food additives. This qualitative study adopted the content analysis method to systematically verify facts and evidence. The findings showed that most of food products that used food additives had received halal status certification. Although food additives are categorised as halal; hence, from a tayyiban aspect, it is still an issue. The discussions in this study had helped improve the quality of processed halal foods. Lastly, this working paper suggested an appropriate form of certification for halal processed foods that could effectively fulfil the requirement of the halalan tayyiban concept. Society of Interdisciplinary Business Research 2018-01-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/71252/1/71252_Beyond%20Halal%20in%20Food%20Product.pdf Md Dahlal, Norazilawati and Ahmad, Fadzila Azni (2018) Beyond halal in food product: present and future of halalan tayyiban. Review of Integrative Business and Economics Research, 7 (Supp.2). pp. 276-289. ISSN 2304-1269 E-ISSN 2304-1013 http://buscompress.com/uploads/3/4/9/8/34980536/riber_7-s2_k18-109_276-289.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	H61 Theory. Method TP368 Food processing and manufacture
spellingShingle	H61 Theory. Method TP368 Food processing and manufacture Md Dahlal, Norazilawati Ahmad, Fadzila Azni Beyond halal in food product: present and future of halalan tayyiban
description	Contemporary demand for halal products has been increasing globally. The demand is not only from Muslim consumers but also non-Muslims consumers. When the growing trend in applying the halal concept and consuming halal products becomes increasingly universal, then the opportunity for consumers to evaluate prospective halal products would increase. This includes evaluation of the consumer’s safety issues and sustainable health. One of the most discussed consumption issues is food additives. Food additives have become the main ingredient in processed foods as it functions to enhancer to the physical quality of processed foods. However, food additives also have a deleterious effect on human health and this raises an incongruity with the tayyiban concept when implementing a halalan tayyiban diet. Hence, this study intended to re-evaluate the quality of halal processed foods that contain halal food additives from a tayyiban perspective. This study was conducted in two parts. First, it identified the function of food additives and their impact on food products. Second, it analysed the use of halalan tayyiban quality management procedures on halal food products that contained food additives. This qualitative study adopted the content analysis method to systematically verify facts and evidence. The findings showed that most of food products that used food additives had received halal status certification. Although food additives are categorised as halal; hence, from a tayyiban aspect, it is still an issue. The discussions in this study had helped improve the quality of processed halal foods. Lastly, this working paper suggested an appropriate form of certification for halal processed foods that could effectively fulfil the requirement of the halalan tayyiban concept.
format	Article
author	Md Dahlal, Norazilawati Ahmad, Fadzila Azni
author_facet	Md Dahlal, Norazilawati Ahmad, Fadzila Azni
author_sort	Md Dahlal, Norazilawati
title	Beyond halal in food product: present and future of halalan tayyiban
title_short	Beyond halal in food product: present and future of halalan tayyiban
title_full	Beyond halal in food product: present and future of halalan tayyiban
title_fullStr	Beyond halal in food product: present and future of halalan tayyiban
title_full_unstemmed	Beyond halal in food product: present and future of halalan tayyiban
title_sort	beyond halal in food product: present and future of halalan tayyiban
publisher	Society of Interdisciplinary Business Research
publishDate	2018
url	http://irep.iium.edu.my/71252/ http://irep.iium.edu.my/71252/ http://irep.iium.edu.my/71252/1/71252_Beyond%20Halal%20in%20Food%20Product.pdf
first_indexed	2023-09-18T21:41:08Z
last_indexed	2023-09-18T21:41:08Z
_version_	1777413147621064704

Beyond halal in food product: present and future of halalan tayyiban

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