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 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.
Have you ever opened Ayam Brand™ Sardines or mackerels in Tomato Sauce and found that there are some white particles/dots on top of the sauce? Don’t worry, those are normal, safe to eat and, in fact, it is a proof of quality!
When the fish is very fatty and juicy, some of its fats migrate from the flesh to the surface of the sauce. The white particles are only fish oil that have crystalized in the form of white particles, depending on the storage temperature. It usually happens when the cans spend some time in an air-conditioned room.
Nothing! These white particles just indicate that the fish is very fat and juicy. Simply heat up the sardines or mackerels and these fats will dissolve into fish oil. Don’t need to worry about it anymore, especially now that you know that they are fish oil!
Fish oil is healthy oil derived from the tissues of fatty fish, like sardines, salmon, mackerel, tuna, which are recommended by nutritionists. Ayam Brand™ only chooses the best quality Sardines from the cold seas. These sardines are much fattier and juicier to stand the extreme coldness. They contain richer fish oil which includes Omega 3. This is a natural process and shows that our sardines are of excellent quality.
Big marine predators like shark, whale, swordfish and some big tuna species may contain traces of methyl mercury because they are at the top of the sea’s food chain.
Ayam Brand™ selects only two small species of tuna: skipjack and small yellowfin. Both these species have two benefits: they are sustainable and, because they are small marine predators, they do not contain traces of mercury.
Ayam Brand™ has, over the past 15 years, had its production of tuna tested regularly by independent laboratories. These laboratories, using scientific instruments capable of a detection limit as low as 0.05 ppm, have never detected any mercury in Ayam Brand™ tuna.
Monosodium glutamate or MSG is a flavor enhancer because it balances, blends and rounds the total perception of other tastes. You can find it under the food additive E621. Ayam Brand strongly believes that recipes with fresh natural ingredients are the best form of food. Hence, all of our products are guaranteed without added MSG to provide you with healthy and delicious meals.
The ingredients in our tuna range 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 as we currently do not have a systematic allergen control and gluten free certification.
Our sardines are exclusively of the Sardinops or Genus Sardina species from the North-Western and Eastern Pacific waters, Southern waters of the Indian Ocean and North-Western Atlantic waters. Mackerels are exclusively of the Scomber species, caught mainly in the North Atlantic Ocean, North-western Pacific waters and Eastern pacific waters.
By selecting these fatty blue fishes that live in cold sea waters, we make sure our products are rich in "healthy fats" including DHA & EPA, the most beneficial Omega 3.
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 healthier nutrient profile. For the few Ayam Brand™ products still using palm oil, our factories only source segregated RSPO certified sustainable palm oil of West Malaysian origin.
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 favourite cooking recipe.
A can is the best way to preserve the texture, presentation and taste of processed food for long, without adding preservatives.
Canning process uses sterilization, invented by a French cook in 1810 to preserve perishable 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 kills bacteria and preserves the food. The product can be the safely consumed without the help of preservatives.
More info: http://www.mfca.org.my/
Unopened canned products should be stored in a cool, dry place where they can last for up 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 four days.
Some cans come with lining to protect food from contamination from the metal of the can and to extend the shelf life. The epoxy lining, which contains Bisphenol A (BPA), currently applied to some of our cans complies with the EU directive 2004/19/EC. This directive establishes a specific migration limit (SML) on Bisphenol A migration into foodstuffs or food stimulants of 0.6 mg/kg of food. Our company does monitor closely the outcome of assessments done by food safety agencies such as the EFSA (European Food Safety Authority), The German Society of Toxicology, the UK Food Standard Agency (FSA), the Japanese National Institute of Advanced Industrial Science and Technology, Health Canada, the USFDA and the decisions made by the governments. The latest developments are as follows: In April 2011, the German Society of Toxicology concluded that the current tolerable daily intake (TDI) level, which was set at 0.05 milligram/kg body weight (bw), was justified and that available evi dence indicates BPA exposure represents no significant risk to human health, including to babies. In December 2011, the EFSA reconfirmed its opinion that BPA was safe at the levels the people are exposed to. Meanwhile, because of the consumer concerns on BPA , the can manufacturers are developing BPA NI cans (new term in the industry for lining produced without BPA) . Our aim is to offer all Ayam Brand™ products in BPA NI cans, however, as consumer safety is our utmost priority, we will only be able to do so when the new linings have been thoroughly tested and proven to be safe.