Ayam Brand™ products are manufactured under state-of-the-art factories.

Certified by international food standards from around the world including certified 'Halal food standards'.

HACCP MS 1480:2007: Good and effective protection control system to prevent food contamination.

ISO 9001:2008 QMS: Product Quality Management System to deliver stable products and maintain the highest consistency for consumers HALAL MS 1500:2009: Halal food certification standards are strictly supervised by the Central Muslim Authority. JAKIM Malaysia including other halal certification under JAKIM.

With an environmental logic, Ayam Brand™ believes that the whole product should be used in the process to limit waste therefore we are engaged in a long term production program to reduce waste and carbon footprint.

For our coconut range: our factory process the whole coconut (water, oil, milk and cream) and the only waste, the coconut shell, is collected and used for the burners to replace the usual fossil energy, like oil or gas.

In the case of our fish factory, we are working on special machinery that will process the rejects to produce (Fish Hydrolyzed Protein) for the pharmaceutical industry.

We minimize packaging and work mostly with simple packaging material like tin, glass or paper, which are 100% recyclable.

Tuna range: the ingredients are gluten free. Our tuna factory has an organization that actively prevents allergen cross-contamination.

We also do random checks on our products to ensure that our products do not have various types of allergen cross-contamination.

However as we do not make such public claims for this range of products, we currently do not have a systematic allergen control and gluten free certification.

Ayam Brand™ has, for many years, implemented a responsible policy for the use of palm oil, by replacing it, wherever technically possible, by alternative vegetable oils with a healtier nutrient profile. For the few Ayam Brand™ products still using palm oil, our factories only source segregated certified sustainable palm oil of West Malaysia origin.

Ayam Brand™ only uses tuna species, which are not endangerede & from biomass that is healthy (not overfished).

Big marine predators like shark, whale, swordfish an some big tuna species may contain traces of methyl mercury because the mercury concentrations increase at the top of the food chain.

Ayam Brand™ selects only small size fishes from two species of tuna: skipjack and small yellowfin.

Because the selected tuna are relatively small, they are naturally unlikely to concentrate mercury like big size predators.

Notwithstanding the tuna selection, Ayam Brand™, for the total peace of mind of its tuna consumers, send each and every batch of its tuna production for and independent laboratory mercury analysis.

Ayam Brand™ makes sure that its tuna productions comply with the most stringent food safety regulations in the world.

Monosodium glutamate is flavour enhancer because it balances, blends and rounds the total perception of other tastes. You can find it under the food addictive E621. But if the recipe is good and the ingredients are fresh, what is the point of having added MSG? Ayam Brand™ canned food is guaranteed without added MSG to provide you with only the best recipe.

Ayam Brand™ is compliant with the most stringent regulations in the world covering BPA and all Ayam Brand™ products are totally safe for consumption.

Most cans come with linings to protect food from contact with the metal used in the can. For decades, these linings have been made of epoxy, containing BPA (Bisphenol A).

The world's most stringent regulation (EU directive XNUMX/XNUMX/EC) has established that it is totally safe to eat canend foods with a BPA specific migration limit (SML) of up to XNUMX ppm or (mg/kg) of food.

Independent laboratory analyses have demonstrated that for most of Ayam Brand™'s reference products there is no migration of BPA to food even after a can's expiry date.

Certain products with more acidic food contents may show some BPA migration, but this has always been analyzed as below the stringent limit of 0.6 ppm.

Ayam Brand™ is switching ALL its canned products to BPA-FREE cans.

Ayam Brand™ took the decision at the beginning of 2012 to switch all its products to cans with linings containing neither BPA or any similar family of components such as BPF, BPS etc. Ayam Brand™ is therefore setting even higher standards in this regard than consumers' expectation.

At the time the decision was taken, however, alternative BPA linings were not readily available. Ayam Brand™ took it upon itself to extensively test alternative linings with Real Time Aging analysis to ensure they were totally safe. It took several years for the can industry to formulate the new linings and for Ayam Brand™ to test them.

Ayam Brand™ is progressively switching to cans with BPA linings, as soon as tests and analyses prove the new linings are safe for each category of products.

Coconut products are now in packaging containingBPAlinings. The tuna range is in the process of completing the switch. Sardines, mackerel and baked beans will be switch in 2017.

All other products in different packaging (like glass jars or Tetra Pak) are BPA.

Canned products are cooked in the can as part of the canning process. This means that they are always fully cooked in the sealed can and may be eaten straight from the can without the need for additional cooking. However, you can warm them up or use them as ingredient in your favorite cooking recipe.

Unopened canned products should be stored in a cool, dry place where they can last for rup to three years in your pantry unless the "best before" date says sooner.

Use a clean and rust-free can opener, or look for pull-tab cans, and wipe the top of a can before opening.

Do not store foods in opened cans in the refrigerator, instead, transfer unused contents to a safe storage container and place immediately in the refrigerator for up to 4 days.

A can is the best way to preserve the textire, presentation and taste of processed food for long, without adding preservatives.

Caning process uses sterillization, invented by a French cook in 1810 to preserve food in such a stable manner that it could be stored and shipped overseas all year long.

Cans are vacuumed then sealed in air tight conditions and go through a high temperature and controlled heating process. The heating process kilss bacteria and preserves the food.

The product can be safely consumed without the help of preservatives.

Additional information: http://www.mfca.org.my.