A framework for the development of Halal food products in Malaysia

Abstract

The global increase in the Muslim population and the growing awareness of consuming halal food has created an\nincreased demand for new and differentiated Halal food. It is known that the introduction of new products may give\ncompany the competitive advantage but it is also noted that failure rates of new food products are high. The generic\nproduct development process and food safety rules such the hazard analysis and control points (HACCP) and good\nmanufacturing practice (GMP) are also applicable to halal products. In addition, the manufacturers producing halal\nfood need to meet the halal requirements. The ultimate is to get the halal markings for the product. However, facts\nfrom halal certification bodies indicate that many have failed. There is a need to determine what is needed for the\nsuccessful development of halal food products. This paper attempts to explore the new product development process\nand its management and how halal issues are incorporated. The intention of this concept paper is to propose a\nframework for developing halal food products. It may be used by companies that are developing halal products to\nbetter manage the product development process and facilitate in getting the halal markings. These provide\ncompetitive advantage for the companies.