Quality labels

Non-GMO

Non-GMO means non-genetically modified organisms. GMOs (genetically modified organisms) are novel organisms created in a laboratory using genetic modification/engineering techniques. Scientists and consumer and environmental groups have cited many health and environmental risks with foods containing GMOs.

Clean labeling

Beyuna supports clean labeling; Beyuna’s products do not contain any artificial ingredients that cannot be absorbed by the body. Beyuna’s products are improved on an ongoing basis and adjusted based on the latest scientific insights.

Dubai Municipality

Abiding by the Dubai Municipality regulations. Dubai Municipality, the government of Dubai, has recognized the Beyuna food supplements to meet the quality requirements regarding safety, accurate and truthful product labeling, manufacturing facility registration and quality control. Therefore Beyuna owns the required certificates.

GMP (Good manufacturing practices)

GMP are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices. These guidelines provide minimum requirements that a manufacturer must meet to assure that their products are consistently high in quality, from batch to batch, for their intended use. The rules that govern each industry may differ significantly; however, the main purpose of GMP is always to prevent harm from occurring to the end user. Additional tenets include ensuring the end product is free from contamination, that it is consistent in its manufacture, that its manufacture has been well documented, that personnel are well trained, and the product has been checked for quality more than just at the end phase.

HACCP (Hazard analysis and critical control point)

Food production, storage, and distribution monitoring system for identification and control of associated health hazards. It is aimed at prevention of contamination, instead of end-product evaluation. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable. Proposed by the Codex Alimentarius Commission for the food industry in general, and meat, poultry, and seafood industry in particular, it has been adopted by some 150 countries.