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The purpose of this study is to ascertain service quality (halal values, assurance, meal quality, reliability, security, system and traceability) and perceived risks (financial, quality, environment, social, time, psychology and health) and its influence on satisfaction, as well as trust concerning online halal food delivery system (OHFDS).

This study uses quantitative methodology, through an online survey, by using purposive sampling across a sample size of 423 respondents. The analysis of data was conducted using SmartPLS.

The results of the findings indicate that assurance and halal values have an influence on satisfaction, as well as trust; nonetheless, only reliability has an impact on satisfaction. On the other hand, perceived health and financial risks have negative influence on trust and satisfaction toward OHFDS. In addition, perceived psychological and financial risks are found to have negative impacts on trust of OHFDS.

The theoretical value of this study is the testing of perceived service quality and risks concerning OHFDS in the same model, thereby contributing to a deeper understanding of its impact on trust and satisfaction toward the online food service delivery industry. The results of this study may appear as a starting point for researchers who wish to conduct further studies on the same topic.

This study suggests that the service providers need to boost their efforts in establishing high quality service and, simultaneously, reduce perceived risks, to develop satisfaction and trust toward OHFDS.

The long-term consequence of the business's achievement is that it makes it simpler for customers to have confidence in, be satisfied with and recommend the service providers to others.

A number of research investigations have been conducted among Muslims, specifically in the Asian region, which have yielded crucial data regarding consumer behavior toward halal products, such as food and tourism. This study, nonetheless, remains close with other studies on halal food, except that it adds together the knowledge of perceived quality and risks, as to gain a deeper understanding of the experience customers have on food, through online service delivery.

The research investigates the relationship between halal credence, awareness, certification, need for cognition (NC), effort, health consciousness, and satisfaction towards halal food (STHF). In addition, observe the influence of STHF on purchase intention explored. Finally, religiosity is examined as a moderator between STHF and halal purchase intention.

The data was collected from Muslim participants in Guangzhou and Shenzhen, China. A total of 476 respondents take part in this research. The data was collected from Muslims who eat food from halal food hotels. A purposive sampling technique is used to collect data from respondents. PLS-SEM is followed to test the proposed hypotheses.

The results reveal that halal credence, awareness, certification, effort, and health consciousness increase STHF. Conversely, NC does not influence STHF. Moreover, STHF significantly determines halal purchase intention. Finally, religiosity strengthens the positive association between STHF and purchase intention.

Food marketers and policy decision-makers can use research findings to enhance halal purchase intention. In China, Muslim customers usually search for halal food by putting in extra effort and seeing halal certification. They trust halal food because religiosity is their priority.

This initial research incorporates halal credence, halal awareness, certification, NC, effort, health consciousness, STHF, and religiosity to examine halal purchase intention using the theory of planned behavior (TPB).

Given the scarcity of studies regarding religious food as a destination attraction and limited research on tourist halal food experience, this study aims to explore and compare halal food experience perceived by Muslim and non-Muslim tourists in a non-Islamic destination.

This study was carried out in a halal food street in Yuanjia Village, China. It used a qualitative approach and interviewed 16 Muslim tourists and 20 non-Muslim tourists.

Six themes and 18 attributes of halal food experience were identified. The findings revealed that Muslim tourists saw the reassuring options and religious value of halal food as important experiences. By contrast, the experiences of abundant choices, value for money, sensory pleasure and unique charm were frequently mentioned by non-Muslim tourists. The nature of halal food, the context of China (i.e. Chinese halal food culture) and the feature of research site (i.e. food operation of Yuanjia Village) work together to create such experiences.

To the best of the authors’ knowledge, this is one of the first studies to explore and compare halal food experiences of Muslim and non-Muslim tourists in a non-Islamic country (China). This study suggests that halal food could be an appealing destination attraction, even in non-Islamic destinations. Thus, this study contributes to a better understanding of the halal food experiences and assists destination marketers in promoting halal food.

The purpose of this study to examine the factors that encourage/inhibit Muslim behavior in buying halal-certified food (HCF), based on two theories, the knowledge-attitude-behavior model and the attitude-behavior-context model; and study the impact of trust and perceived risk on Muslim behavior in buying HCF, and their role in moderating the relationship between halal awareness and religious commitment with Muslim behavior in buying HCF.

The research population target is Muslims aged 18 years or older who reside in Greater Jakarta and have purchased certified halal food at least once in the past month. The survey method is a self-administered survey using a purposive sampling technique. The online survey has been successful in getting 283 Muslim respondents. In analyzing the causal relationship and hypothesis testing, this research uses the partial least square – structural equation model.

This study reveals several results: attitude, halal awareness, religious commitment, trust and perceived risk have a significant influence on the frequency of Muslims buying HCF. Attitude mediates the impact of halal awareness, religious commitment and trust on the frequency of Muslims buying HCF; perceived risk and trust moderate the relationship between religious commitment and the frequency of Muslims buying HCF.

Research on halal food is still limited, including in Indonesia. Meanwhile, the study explores the actual behavior of consumers, particularly in a certified halal food context, which is still rare in the existing literature. At the same time, the intention-behavior gap can lead to wrong decisions. Furthermore, this study also studies how Muslims feel when they consume foods that are not certified as halal. Research like this has an immense opportunity to be developed because not many have been developed.

This research discloses the effect of religiosity on purchasing intention through serial-mediation paths in a halal-certified food context. Borrowing from the identity theory while supplemented by the theory of planned behaviour (TPB) and the knowledge–attitude–practice (KAP) theory, a 4-layered framework is developed to investigate such an issue.

264 questionnaires are collected in the field study conducted in Tunis, Tunisia. Quota sampling method is applied. Testing of the hypotheses is performed using partial least square analysis.

The findings reveal that religiosity affects the four mediators—awareness, trust, subjective norm and perceived behavioural control—which in turn affect attitude, and purchase intention towards halal-certified food is eventually aroused. These four serial-mediation paths are further proved to form the mechanisms.

The field study participants are limited to consumers in Tunis. Besides, a mechanism to collect the data from general public including lower educated consumers should be necessary.

This research is a pioneering work investigating the sequential intervening effect in the religiosity-intention relationship in halal-certified food. The authors provide unique and fruitful insights into this relatively untapped field for academia and firms.

The purpose of this study is to examine and review tayyiban indicators in the context of halal food production. In Islam, food produced or manufactured must be halal and tayyiban. Even though both halal and tayyiban are always mentioned together in the Quran, the halal aspect is highlighted more than tayyiban. The discussion of tayyiban’s indicators is still vague.

The study was adopted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the review of the current research which used two main journal databases, namely, Web of Science and Scopus. Accordingly, the search resulted in a total of 40 articles that can be systematically examined.

The results of review of these articles formulated five main themes: safety, nutrition, cleanliness, quality and authenticity. These five indicators are considered relevant enough in the context of halal food production to build a comprehensive tayyiban concept.

This study enriches the field of halal food research. The concept of tayyiban as a whole has been given limited attention in academic literature. At the end of this study, a number of recommendations are suggested for the reference of future scholars.

This study aims to examine attitude, perceived behavioral and religiosity that influence Muslim consumers’ intention in patronizing at food premises with halal logo.

The data were collected from 450 respondents on random sampling basis. Quantitative analysis was conducted using SEM SMARTPLS version 3.3.

Based on the findings gathered using PLS analysis with n = 450, it was indicated that attitude, perceived behavioral control and religiosity significantly influence Muslim consumers’ intention on patronizing at food premise with halal logo.

The data collection for the present study was limited to the respondents in Kuala Lumpur among Muslim consumers, and limited to 450 sample sizes.

The presence of halal logo should be crucial in attracting consumers due to the comprehensive meaning it brings.

In the context of food premises, the results of the research suggest that the halal logo shown by the food premise seems to operate significantly in attracting Muslim consumers toward the food premises. Muslim consumers need to be nourished by proper Islamic teachings and have a good understanding of halal principle.

The halal logo of food premise concerns the Muslims. Muslim consumers are relying on surrogates in selecting the alternatives for packaged goods in Islamic marketing literature. However, it is little known how Muslims use indicators to select food premises when there is no halal logo.

Due to increasing scandals involving non-halal foods, contamination and fraudulent practices within the halal food supply chain, this paper aims to identify pivotal factors closely tied to halal food traceability and subsequently proposes a comprehensive halal food traceability model rooted in these factors.

The approach involved conducting a content analysis to meticulously gather data from existing scholarly works. Subsequently, the authors analysed this data using a thematic approach.

The extensive literature review yielded the identification of eight pivotal factors for the adoption and implementation of effective halal food traceability systems. These factors encompass consensus on halal food standards, government support, meeting consumer demands, ensuring the authenticity of halal food integrity, leveraging technological advancements, adherence to halal standards and certification systems, fostering stakeholder collaboration and promoting research and educational initiatives. Building upon these factors, this study presents a halal food traceability factorial model that can serve as a foundation for constructing a robust and readily-adoptable traceability system within Muslim countries.

The proposed halal food traceability model offers invaluable insights to stakeholders within both private enterprises and governmental bodies. By taking into account the identified factors, these stakeholders can significantly enhance their prospects for the successful adoption and implementation of traceability systems. Additionally, the paper expounds upon practical recommendations for practitioners and highlights avenues for future research aimed at establishing a robust halal traceability system across Muslim countries.

This paper stands as a significant contribution within the limited body of research addressing the development of an effective and readily-adoptable traceability model, thereby bolstering the integrity and safety of halal food. The outcomes of this paper are expected to catalyse improvements in the adoption and implementation of halal food traceability practices across Muslim nations.

Systematic reviews have contributed substantially to the development of knowledge in various academic fields and have helped discover new research potentials in a systematic manner. Specifically, this study aims to conduct a systematic bibliometric review to address ethical issues across the halal food supply chain (HFSC), as well as to identify the ethical challenges that food handlers face in ensuring authenticity, compliance with Shariah law and avoidance of contamination with non-halal ingredients in halal food products.

A bibliometric approach was used to analyse 263 publications from the Scopus database. The present research analysed the documents’ bibliographical data based on publication year, source title, country of origin, institution, authorship, keywords and citation count. The VOSviewer software was applied to perform citation and co-word analysis, as well as to construct bibliometric networks centred on the topic of ethical issues in the HFSC. This bibliometric review provides valuable insights for researchers to identify key publications and comprehend the foundational structure of the subject matter. It also helps guide future research into significant trends and new areas of study.

Citation analysis provides valuable insights into influential publications and the interconnectedness of research on HFSC. A co-word analysis revealed that discussions on ethics and integrity in the HFSC primarily revolved around the concept of halal and its implications, particularly in supply chain management. However, the limited frequency and prominence of these keywords suggests a scarcity of academic discourse on ethical matters in this field. Moreover, ethical considerations not only serve as a critical aspect of ensuring halal integrity but also emerge as a strategic imperative in marketing, brand management and the operation of global businesses.

This study addresses the need to examine the knowledge gap in the literature on ethical practices and issues in HFSC. Although there is a significant amount of academic writing in the halal context, there is a scarcity of research that specifically focuses on the ethical aspects of HFSC. This study also offers a framework for investigating the ethical practices and issues in HFSC.

This study aims to propose a framework for Halal Food Sustainable Traceability, with the purpose of investigating the implementation of traceability and sustainability within organizations operating in the halal food industry as well as exploring the impact of these practices on organizational performance. This study examines the meat processing sector in Indonesia, focusing on medium to large-scale industrial operations. The rationale for this investigation stems from Indonesia’s substantial potential in the competitive worldwide halal food industry.

The research framework has been developed by an extensive review of relevant literature, with a specific emphasis on the cycle of the halal food sustainable traceability framework. This cycle encompasses four key stages, including the roles played by authorities, the process of standardization, the implementation phase and the importance of collaboration. The study analyses and validates data using partial least square-structural equation modeling and empirically tests the theoretical framework using 109 Indonesian halal food industry data.

The research identifies potential obstacles and difficulties that may arise during different phases of the halal food sustainable traceability framework. Concerns regarding authority, standardization, implementation and collaboration are among these. In addition, strategies for overcoming these obstacles are deliberated upon, including knowledge sharing, transparency, ongoing reporting and strategic collaboration.

The present study introduces a Halal Sustainable Traceability Framework that incorporates the principles of halal, traceability, sustainability and their effects on organizational performance. This study offers significant perspectives on the difficulties and resolutions pertaining to the traceability and sustainability of halal food in Indonesia.