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Halal certification in food products: science mapping of present and future trends

Muhammad Ashraf Fauzi (Faculty of Industrial Management, Universiti Malaysia Pahang Al-Sultan Abdullah, Gambang, Malaysia)
Noor Saadiah Mohd Ali (Centre for Foundation Studies, International Islamic University Malaysia, Kuala Lumpur, Malaysia)
Nazirah Mat Russ (Centre for Foundation Studies, International Islamic University Malaysia, Kuala Lumpur, Malaysia)
Fazeeda Mohamad (Faculty of Industrial Management, Universiti Malaysia Pahang Al-Sultan Abdullah, Gambang, Malaysia)
Mohamed Battour (College of Business Administration, A’Sharqiyah University, Ibra, Oman and Faculty of Commerce, Tanta University, Tanta, Egypt)
Nor Nadiha Mohd Zaki (Institut Penyelidikan Produk Halal, Universiti Putra Malaysia, Serdang, Malaysia)

Journal of Islamic Marketing

ISSN: 1759-0833

Article publication date: 6 June 2024

42

Abstract

Purpose

This study aims to evaluate the knowledge structure of halal certification in food and beverages. The growth of the Muslim population and the expanding economic activities among the Muslim community have necessitated extensive and comprehensive halal certification, particularly in food and beverage products.

Design/methodology/approach

Through a science mapping approach, this study explores the knowledge structure based on past publications in food and beverages and its association with halal certification, logos and brands. Applying bibliographic coupling and co-word analysis, the present and future trends of halal certification in food and beverages are explored by presenting a network visualization to present the underlying themes and research streams.

Findings

The main finding from recent and emerging themes shows that the pivotal perspective is increasing consumers’ knowledge and awareness of halal-certified food products. Future trends stemming from the co-word analysis suggest the importance of exploring consumer halal food product determinants.

Originality/value

This study is relevant to stakeholders, scholars and practitioners, particularly in disseminating information and voice on the importance of halal-certified food products that are recognized as having better quality and contributing to environmental sustainability.

Keywords

Acknowledgements

This study was funded by International Institute of Islamic Thought East and Southeast Asia (Grant no IIIT ESEA SRP2023-2/01) and Ministry of Higher Education Malaysia under the Fundamental Research Grant Scheme FRGS/1/2022/SS01/UMP/02/2 (UMPSA Grant no. RDU220137).

Citation

Fauzi, M.A., Mohd Ali, N.S., Mat Russ, N., Mohamad, F., Battour, M. and Mohd Zaki, N.N. (2024), "Halal certification in food products: science mapping of present and future trends", Journal of Islamic Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JIMA-12-2023-0407

Publisher

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Emerald Publishing Limited

Copyright © 2024, Emerald Publishing Limited

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