• Contains fully-cooked premium chicken breast
  • Cage-free, sustainably farmed chickens
  • Contains no preservatives
  • Low in saturated fat
  • High in protein
  • A delicious alternative to tuna
  • Sandwiches, wraps, panini          
  • Toasted cheese sandwich
  • Sushi
  • In a salad or pasta or on a home-made pizza (especially the breast chunk flavours)
  • On a baked potato
  • Check out the recipe ideas on the back of every label or click here

In either the canned meat or canned fish aisle of supermarkets

  • Chop Chop! Chicken is fully cooked, sealed in the can, and then heat sterilized for 112-118°C  for at least 60 minutes (dependant on flavour and can size).  There are no preservatives used in the process.
  • It is a similar process to any other canned food like tuna, canned baked beans, or canned peaches
  • Meets all requirements of the Australian Quarantine & Inspection Service (AQIS), NZ’s Ministry of Primary Industries (MPI) and Food Standards Australia New Zealand (FSANZ)
  • Also meets EU and Canadian requirements
  • We make it in our factory in Thailand.  The factory meets all international standards and is regularly inspected by both government and independent auditors. 
  • Thailand has a very large and advanced food processing industry. 
  • Thailand is one of the largest exporters of chicken meat in the world.
  • We only use export-grade premium chicken breast meat from large, reputable chicken processers in Thailand.  The chicken farms and production facilities adhere to the strictest safety standards and are also regularly inspected and audited.

No.  Unlike tuna, chicken can be sustainably farmed.  We only use export-grade premium chicken breast meat.

Our chickens are barn raised in large buildings or barns where they have free access to food and water.  They are free to roam around within the barn.  This is very similar to standard industry practice both in Australia and NZ.

There is a strong public perception that growth hormones are widely used in the poultry industry.  This, however, is false and hormones have not been used anywhere in the poultry industry for many decades.

  • Bird flu is carried by wild fowl.  Our chickens are barn raised and are, therefore, not able to mix with wild fowl.  The flock is tested daily under the supervision of the Department of Livestock Development (DLD).
  •  “The H5N1 virus is sensitive to heat. Normal temperatures used for cooking (70oC in all parts of the food) will kill the virus... Avian influenza is not transmitted through cooked food. To date, no evidence indicates that anyone has become infected following the consumption of properly cooked poultry or poultry products, even when these foods were contaminated with the H5N1 virus.” (World Health Organisation)

The pink colour in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable colour.  Smoking or grilling may also cause this reaction.

Yes.  Chop Chop! Chicken is certified Halal by the Islamic Committee of Thailand.  The certification mark is on every label.


  • Our Chop Chop! Chicken products are all gluten free.
  • The Springwater and Smoked varieties contain thickener (1442) which is a tapioca based modified starch.
  • The Lite Mayo varieties contain thickener (1422) which is a corn-based modified starch and thickener (415) which is xantham gum.

Chop Chop! Chicken is produced on a brand new, purpose built line. Canned chicken is the only product made on this line.

There are some selected anti-biotics that are approved for usage on broiler farms under the Thai Agricultural Standard (which is administered by the National Bureau of Agricultural Commodity and Food Standards and the Ministry of Agricultural Cooperatives and enforced by the Department of Livestock Development).  All anti-biotic usage must be for a specified treatment by veterinary prescription.  If administered, all flocks must have a withdrawal period of 7-15 days (dependent on the anti-biotic used) before being sent for slaughter and processing.  All flocks are also tested for to ensure that residual anti-biotic levels are below the accepted maximum prior to processing.