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A framework for the development of Halal food products in Malaysia

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conference contribution
posted on 13.05.2014, 15:07 by Chris Backhouse, Norizah Mohamad
The global increase in the Muslim population and the growing awareness of consuming halal food has created an increased demand for new and differentiated Halal food. It is known that the introduction of new products may give company the competitive advantage but it is also noted that failure rates of new food products are high. The generic product development process and food safety rules such the hazard analysis and control points (HACCP) and good manufacturing practice (GMP) are also applicable to halal products. In addition, the manufacturers producing halal food need to meet the halal requirements. The ultimate is to get the halal markings for the product. However, facts from halal certification bodies indicate that many have failed. There is a need to determine what is needed for the successful development of halal food products. This paper attempts to explore the new product development process and its management and how halal issues are incorporated. The intention of this concept paper is to propose a framework for developing halal food products. It may be used by companies that are developing halal products to better manage the product development process and facilitate in getting the halal markings. These provide competitive advantage for the companies.

History

School

  • Mechanical, Electrical and Manufacturing Engineering

Citation

MOHAMAD, N. and BACKHOUSE, C.J., 2014. A framework for the development of Halal food products in Malaysia. Proceedings of the 2014 International Conference on Industrial Engineering and Operations Management, Bali, Indonesia, 7th-9th January 2014, pp.693-702.

Publisher

IEOM

Version

VoR (Version of Record)

Publication date

2014

Notes

This is a conference paper.

ISBN

9780985549718

ISSN

2169-8767

Language

en

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