Systematic Literature Review of Halal Ethnic Foods Consumption; Health-Related Scientific; and Marketing Perspective

Rameen Maqsood () and Rana Muhammad Ayyub ()
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Rameen Maqsood: UVAS Business School, University of Veterinary and Animal Sciences
Rana Muhammad Ayyub: UVAS Business School, University of Veterinary and Animal Sciences

A chapter in Research on Islamic Business Concepts, 2023, pp 203-226 from Springer

Abstract: Abstract In multicultural societies, ethnic food acculturation has increased because of many factors, especially the health factor. The aim of this study is to highlight the impact of food quality, food shelf life, and ethnic foods on health well-being. Systematic literature review was conducted. Online databases were searched for qualitative primary research published between 1990 and 2021. Twenty-six studies met inclusion and exclusion criteria. Fifteen themes were extracted from qualitative data. The notable ethnic foods including halal foods, Jews foods, Hindus foods, and Christian foods were included in analysis. This review offers insights not previously examined by other reviews on this area. It was found halal food foster human health well-being. Consumption of good quality food has positive impact on human health well-being. Longer shelf life of food has adverse effects on health and well-being. This is probably unique study on the impact of ethnic foods on human health well-being. Future researchers can use the findings of this study to guide their research in the area of ethnic food consumption regarding human health well-being. The main findings of this paper are useful for halal producers, marketers, business community and to design marketing campaigns and to position halal foods based on its impact on human health well-being.

Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-031-18663-9_13

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DOI: 10.1007/978-3-031-18663-9_13

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