2 research outputs found

    A framework for the development of Halal food products in Malaysia

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    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

    Sustainable food supply networks in the Chinese supermarket sector

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    This paper analyses the current status of Chinese supermarkets food supply network in terms of agricultural products and the ways supermarkets ensure food quality from different food sources. The local geographical context and guanxi network are also considered in this study. An improved supply mode (logistics) for agricultural food for the Chinese supermarket sector is proposed which aims to ensure supermarkets and their supply chain partners remain profitable whilst ensuring high quality, safe agricultural food products