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This paper aims to examine existing literature on halal food consumption from the perspective of consumer behaviour research. It identifies progress, current state and gaps and provides direction for future research to advance the field.

This paper reviewed papers from 2007 to 2023 using Scopus and WOS databases. The review used the Theories–Context–Characteristics–Methods (TCCM) framework and followed the scientific procedures and rationales for systematic literature reviews (SPAR-4-SLR) protocol.

The review summarises the methods, theory and approaches used in the topic and presents key findings and a proposed framework. It can guide future researchers in developing their models, making it a valuable starting point for future research. Despite the existence of SRL in halal food to the best of the authors’ knowledge, this work is the first review that proposes a model for halal food in consumer behaviour.

This review provides a twofold contribution. First, this review's theoretical contribution is advancing consumer behaviour literature on halal food. Second, this work's practical contribution is to enrich practitioners' understanding of the antecedents of consumer behaviour regarding halal food. This is the first review proposing a consumer behaviour model for Halal food. It makes a theoretical contribution to understanding consumer behaviour on Halal food and provides practical insights for practitioners.

This study investigates how tourists’ local food consumption value, local food experiential value and food culture differences influence food destination image, with food destination attractiveness acting as the mediator. The moderating role of social media influencers is also analysed within this interrelationship.

This study employed a quantitative research design and purposive sampling to collect data. Partial least square-structural equation modelling (PLS-SEM) was employed to test the research hypotheses, with 312 food tourists participating.

The results indicate that tourists’ local food consumption value, tourists’ local food experiential value and tourists’ food culture differences positively influence food destination attractiveness, which, in turn, mediates their impact on food destination image. However, the moderating role of social media influencers has a significant but negative effect on the relationship between food destination attractiveness and food destination image.

The research findings indicate that, by considering factors such as overall consumption experiences, cultural differences and social media management, destination stakeholders can capitalise on local food to enhance destination attractiveness and image significantly.

This study provides new insights into the significance of food consumption experiences and their values in tourism while highlighting the critical role of local food culture differences in enhancing each destination’s attractiveness and image. Additionally, it emphasises the subtle influence of social media influencers in promoting destinations, particularly within the context of food tourism.

This study presents a systematic literature review of halal food (HF) customer behaviour using the Scopus and Web of Science (WoS) databases. This study aims to identify trends, methodologies, theoretical developments and determinants of HF customer behaviour in Indonesia and Malaysia, as well as potential future research directions.

This study extends the bibliometric and systematic literature review covering all variables in customers purchasing HF by extracting the Scopus and WoS databases. We used the SLR method via the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) model. A total of 43 samples related to customer behaviour towards HF articles were identified and reviewed.

This study found 43 articles discussing variables or factors that influence consumers’ behaviour towards HF in Indonesia and Malaysia. Quantitative methods and extended TPB theory are most widely used to measure the determinants of customer behaviour towards HFs. Religiosity, attitude, halal awareness and trust are the most dominant factors that significantly influence customer behaviour towards HF. This study suggests several potential future research directions.

The HF industry, marketers and governments in Indonesia and Malaysia must ensure that their products meet consumer expectations by implementing halalan thayyiban and strengthening HF marketing strategies based on halal-labelled food.

This study is the first to examine the factors determining customer behaviour towards HF in Indonesia and Malaysia using a systematic literature review method from Scopus and the WoS database.