• Journal of Distribution Science
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• v.16 no.8
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• pp.29-37
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• 2018

Purpose - This research aimed at exploring the mediation role of Muslim's identification with halal brand in the effects of the congruity between Islamic self and halal brand and Islamism commitment on the loyalty to the brand. Research design, data, and methodology - A single factor design was employed. A total of 199 undergraduate, graduate students or office workers in Bangladesh participated in main survey to finish the questionnaire. Structural equation model analysis was used to verify hypotheses. Results - The results of verifying hypotheses were as followings. First, the Muslim's identification with halal brand positively affected on the loyalty to the halal brand. Second, Both Muslim's commitment to Islamism and the congruity between Islamic self and halal brand positively affected on the identification with the halal brand. Third, mediation analysis showed the partial mediation role of Muslim's identification with halal brand in the effects of the Islamism commitment on the loyalty to the halal brand, and there was the full mediation role of the Muslim's identification in the effect of the congruity on the loyalty. Conclusions - Marketers should build the congruity between Islamic self and their halal brand and promote Islamism commitment to induce the loyalty to the halal brand from Muslim.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.108-116
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• 2016

Halal market has been growing tremendously recently. The food products occupies the most share in the Halal market category. The phenomenon could be explained by the increased number of consumer among Halal products. Apart from Muslims, who consumes Halal product due to religious obligations, it is assumed that non-Muslims have also started consuming Halal products, especially food items. Halal food products have been perceived as safer, animal friendly and environmental sustainable. Hence, the awareness of Halal principles, Islamic Brand, moral obligation animal welfare and food safety have been studied in this research in order to investigate the influence of Halal food product purchase intention among non-Muslim consumer using quantitative research method. Food safety has been identified to be the most significant in predicting the purchase intention of Halal food product. Furthermore, future studies are suggested to include additional variables such as habit and self-awareness.

• Fashion & Textile Research Journal
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• v.22 no.4
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• pp.481-494
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• 2020

This study examined consumer perceptions and consumer responses of Halal cosmetics and compared them with vegan cosmetics, which is a term similarly used. Twitter API of Python 3.7 was used to collect the keywords '#halalcosmetics' and '#vegancosmetics'. First, the main perception of consumers on Halal cosmetics focused on the original concept, image, expected efficacy, and factors to consider before purchase, religious keywords, labels and packaging for Halal cosmetics. Second, the main consumer perception of vegan cosmetics was the product concept, expected efficacy, factors to consider before purchase, related vegan industry, image, and vegan cosmetic components. Third, the consumer perceptions of Halal cosmetics and vegan cosmetics were similar in multiple ways, and both concepts included the Cruelty-free concept. Fourth, consumer satisfaction factors included cosmetics color, brand's consumer service, efficacy, smell, packaging design, reasonable price, effects, and formulation of cosmetics as well as satisfaction with Halal certification, and satisfaction of Vegan consumers. Consumer dissatisfaction factors included smell, flavor, delay in shipping, dissatisfaction with formulation, discrepancy between actual color and computer screen, concern and distrust about the use of prohibited ingredients for Halal products. This study examined consumer perceptions and reactions to Halal and vegan cosmetics to create basic knowledge for niche markets that are emerging as an ethical beauty consumption trend.

• Food Science and Industry
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• v.53 no.3
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• pp.295-306
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• 2020

In Korea, confectionery refers to biscuits, snacks, chocolate, candy and gum. The first sweet in Korea is the Yumilkwa (oil-and-honey pastry) in the Goryeo Dynasty which was mentioned in history book, and is seen to be popular in medieval Korea. Korea's confectionery industry began in 1945 with the aid of the U.S. forces, Haitai Confectionery company produced sweets. The first confectionery product is 'Yeon yang gang'. In the 1970s and 1980s, the confectionery industry developed along with economic growth in Korea, and many of the products released at this time are still loved. Now the domestic market is saturated, sales of domestic confectionery companies are decreasing due to low-priced offers made by importers. It is necessary to develop products with high quality and brand power that can lead the market, and I think it is necessary to target the undeveloped market like the Halal market.