Norizah Mohamad School of Electrical and Electronic Engineering  Universiti Sains Malaysia, Engineering Campus 14300 Nibong Tebal, Pulau Pinang, Malaysia  
Chris Backhouse School of Mechanical and Manufacturing Engineering Loughborough University,  Leicestershire, LE11 3TU, UK  
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.   
Resource : Proceedings of the 2014 International Conference on Industrial Engineering and Operations Management Bali, Indonesia, January 7 – 9, 2014

Document : MY_food.pdf

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