The intention of food manufacturer toward application of online halal label in Selangor

2021 ◽  
Author(s):  
A. L. Zul Ariff ◽  
R. Golnaz ◽  
B. Abdullah ◽  
M. H. Mohd Safuan
Keyword(s):  
Food Manufacturer

scholarly journals A Conceptual Framework for Understanding the Potential Economic Impact of Halal Food Testing in Halal Supply Chain

2021 ◽  
Vol 7 (2) ◽  
pp. 276
Author(s):  
Siti Aimi Sarah Zainal Abidin ◽  
Siti Ayu Jalil ◽  
Mohd Nasir Taib
Keyword(s):  
Conceptual Framework ◽  
Economic Impact ◽  
Food Industry ◽  
Raw Materials ◽  
Integrative Approach ◽  
Food Fraud ◽  
Food Testing ◽  
Extensive Analysis ◽  
Halal Food ◽  
Food Manufacturer

A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of non-Halal substance in food cases. Halal laboratory testing or Halal testing is an approach to identify contaminants and ensure the integrity of raw materials and food products. The adoption of an integrative approach of Halal management system and Halal testing was investigated to identify and discuss several related economic issues in this field.  From an extensive analysis of academic literatures using ‘Halal Food Fraud’, ‘Halal Food Testing’ and ‘Halal Food’ specifically at food manufacturer, the issues involving economic impact of Halal testing was highlighted. Several Halal Testing Points were proposed for the evaluation of Halal ingredients and products, followed by a conceptual framework on the potential economic impact of Halal food testing. The high demand for transparency in the food industry among consumers has therefore may need food manufacturers to consider Halal food testing as part of their production process.

Factors Important in Determining the Heat Process Value, FT, for Low-Acid Canned Foods1

1987 ◽  
Vol 50 (6) ◽  
pp. 528-533 ◽  
Author(s):  
I. J. PFLUG
Keyword(s):  
Safety Factor ◽  
Clostridium Botulinum ◽  
Heat Processing ◽  
Processing Conditions ◽  
Safety Factors ◽  
Logarithmic Model ◽  
Heat Process ◽  
Canned Foods ◽  
Heat Preservation ◽  
Food Manufacturer

In this monograph an attempt is made to put into perspective several factors that impinge on the heat process value, FT. In the heat processing of low-acid canned foods (LACF), there are three specific types of final product spoilage that concern the food microbiologist and the food manufacturer. These three areas are discussed in some detail. The order to follow in the design of LACF and endpoint values are suggested. Use of descriptive and numerical terms for the endpoint of the LACF heat preservation process is discussed. The origin of the term, “commercial sterility,” is reviewed; reasons for replacing this term (in the future) with a specification are presented. The several faces of the widely-used heat process value, FT, are examined. The use of a safety factor to take care of unknown processing conditions is proposed. Suggested safety factors are listed. The classical research of Esty and Meyer on resistance of Clostridium botulinum is reviewed and interpreted using the simple logarithmic model. The often-quoted but poorly-understood term, 12D, is discussed.

Unable to find a pet food to recommend, I set up a business to make one

2018 ◽  
Vol 183 (14) ◽  
pp. i-ii
Keyword(s):  
Small Animal ◽  
Pet Food ◽  
Set Up ◽  
Food Manufacturer

While working in small animal practice, vet John Burns developed an interest in holistic pet health and eventually became a pet food manufacturer.

Pedigree Growth Strategy (A)

2017 ◽  
pp. 1-14
Author(s):  
Tim Calkins ◽  
Ann Deming
Keyword(s):  
Growth Strategy ◽  
Business Growth ◽  
Cause Marketing ◽  
Brand Building ◽  
Dog Food ◽  
The Common ◽  
Food Manufacturer

Julie Smith, brand manager for dog food manufacturer Pedigree, has to determine how best to jump-start growth in the slumping business. The (A) case centers on the debate over which type of strategy to pursue, brand building versus in-store activity, while the (B) case focuses on the concept of cause marketing as a growth strategy.The case examines the common challenge of building a very well-established business, and can be used to teach established business growth strategy, advertising, and cause marketing.

Analysis of Cause for China's Food Safety Problem Based on Profit Distribution Structure in Supply Chain

2010 ◽  
Vol 44-47 ◽  
pp. 591-595
Author(s):  
Guang Ji Tong ◽  
Li Qin
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Adverse Selection ◽  
Food Quality ◽  
Research Result ◽  
Quality And Safety ◽  
Profit Distribution ◽  
Sector Model ◽  
Food Quality And Safety ◽  
Food Manufacturer

On the discussion of food safety, the majority of China's scholars believe that the food manufacturer should responsible for its inferior products. The food manufacturer should be punished by government more than that of wholesaler and retailer. But the punishment produces less effect on the food manufacturer’s adverse selection. This paper establishes a three-sector model, and analyzes empirically the distribution of benefits among food manufacturer, wholesaler and retailer. The research result shows that the unreasonable distribution of benefits resulting in manufacturer’s adverse selection on food safety in supply chain. Therefore, in order to improve the governance of food quality and safety, government should concern about the distribution of benefits among food manufacturer, wholesaler and retailer in supply chain. Based on the above analysis, this paper puts forward some corresponding recommendations.

The future of traceability within the U.S. food industry supply chain: a business case

2015 ◽  
Vol 64 (1) ◽  
pp. 129-146 ◽  
Author(s):  
Sameer Kumar ◽  
Dawn Heustis ◽  
Jacqueline M Graham
Keyword(s):  
Supply Chain ◽  
Radio Frequency Identification ◽  
Food Industry ◽  
Business Case ◽  
Specific Information ◽  
Management Support ◽  
Processed Food ◽  
Content Type ◽  
The Us ◽  
Food Manufacturer

Purpose – The purpose of this paper is to analyze the US food industry supply chain based on a case study of a leading US global processed food manufacturer to determine areas for improvement in the recall process to reduce the possibility of harming consumers with unsafe products. Design/methodology/approach – Current US Food and Drug Administration and US Department of Agriculture regulations were evaluated to understand the minimum requirements placed upon members of the supply chain within the US food industry. Thereafter, a situation analysis was conducted followed by a cause and effect analysis to illustrate weaknesses within typical recall procedures. Substantiation of the analysis was based on specific information provided by managers from various functional areas of the processed food manufacturer in their interviews and their perspective about the recall/traceability process and its complexities. Findings – Improvement concepts considered were: the implementation of Radio Frequency Identification Technology (RFID); the Food Marketing Institute (FMI) Recall Portal; and standardized global regulations within the food industry. Various phases of RFID are being piloted within the US food industry, but are not yet being widely studied due to the lack of immediate implementation requirements. Specific results pertaining to the FMI Recall Portal are not available due to its recent launch. Research indicated various regulatory processes implemented in individual countries, but no global standards have been agreed upon and initiated. Practical implications – The improvement ideas have implications for timely communication among supply chain partners, resulting in less contaminated product in the hands of consumers. The ability to make these improvements will require collaboration among global suppliers through global regulations and top management support. Originality/value – Understanding the gaps within current regulations and emphasizing the global footprint of how the food industry truly transformed itself into a global marketplace. Future studies need to focus on the cost impact of full RFID implementation across the entire food industry, with an understanding of cost burden ownership and worldwide integration.

scholarly journals Viscosity of beta-glucan in oat products

2008 ◽  
Vol 13 (1-2) ◽  
pp. 80 ◽  
Author(s):  
H. ANTTILA ◽  
T. SONTAG-STROHM ◽  
H. SALOVAARA
Keyword(s):  
Raw Material ◽  
Beta Glucan ◽  
Major Health ◽  
Postprandial Plasma Glucose ◽  
Soluble Dietary Fibre ◽  
Health Promoting ◽  
Food Processes ◽  
Sufficient Concentration ◽  
Food Manufacturer

Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and viscous dietary fibres, including the beta-glucan present in oats are associated with two major health promoting effects, i.e. the attenuation of postprandial plasma glucose and insulin levels and the control of cholesterol. Increased viscosity in the intestine delays absorption of glucose and suppresses absorption of cholesterol and reabsorption of bile acids. In spite of its apparent key role physiologically the viscosity of beta-glucan has been discussed relatively little in terms of analytical procedures. In clinical studies performed with oats, the viscosity of beta-glucan has been properly documented in only a few cases. Viscosity of beta-glucan in foods and in the food digest depends on solubility, concentration and molecular weight. A food manufacturer aiming at health-promoting products must pay attention not only to sufficient concentration of beta-glucan (dose) in the raw material, but also to the processing methods that will ensure sufficient solubility of beta-glucan and minimize enzymatic or mechanical breakdown of the beta-glucan molecule. We have been working both with different food processes utilising oat fractions high in beta-glucan and with the development of a method for viscosity determination of the soluble beta-glucan fibre. This review discusses some of the aspects related to the development with a method that could predict the behaviour of beta-glucan in oat processing with respect to its anticipated physiological functions.;

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