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Fonterra
Brands Malaysia’s New Product Development, Scientific and Regulatory Affairs
Director Megawati Suzari speaks on food quality control in dairy production
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A group of Malaysian foodies today became the pioneer batch
of Dairy Sommeliers after undergoing a sensory science programme by leading dairy
nutrition company Fonterra Brands Malaysia.
For the very first time, the Fonterra Dairy Sommelier
Programme opened to the public of Malaysia. The programme, which has been running
for the past two years and exclusive only to employees, allows participants to
deepen their understanding of food and familiarise themselves with its nuances.
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Fonterra
Brands Malaysia’s Senior Sensory Technician Aimi Rahman introduces workshop
participants to food sensory testing
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The programme focuses on the sensory skills required to
analyse taste profiles, flavours, and new recipes, through to creating the
tastes for new products and assessing quality. Each participant is put through
a series of sensory exercises in the two-hour workshop.
Fonterra Brands Malaysia’s Senior Sensory Technician Aimi
Rahman said, “We know that consumers want nutritious dairy products, but
equally, they need to love the taste, and that’s why we place such a strong
emphasis on getting the taste profile right for each of our products.”
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Workshop
participants challenge their understanding of food tasting to identify
different types of milk
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“This workshop aims to challenge participants to learn
more about the types of milk and their differences between UHT, pasteurised,
powdered, full cream and low fat milk.”
Fonterra Brands Malaysia’s New Product Development,
Scientific and Regulatory Affairs Director Megawati Suzari said, “Sensory
testing is not only vital in ensuring great taste. We also undertake a series
of sensory tests on our products before they leave our manufacturing facility, to
ensure they are of the highest quality each and every time.”
Congratulating the participants on being pioneer Dairy
Sommeliers, Megawati said, “Modern consumers are becoming more aware of where
their food comes from, how it is produced and what goes into it. We hope that
through the workshop, our participants develop an aptitude for discerning food
quality and the taste of fresh and high-quality dairy.”
Fonterra strives to maintain the highest of standards in
maintaining the freshness and great taste in all of their New Zealand-made
products for all walks of life.
ABOUT FONTERRA
Fonterra
is a global leader in dairy nutrition – the preferred
supplier of dairy ingredients to
many of the world’s leading food companies. It is also a market leader with its
own consumer dairy brands in New
Zealand and Australia, Asia, Africa, the Middle East and Latin America.
Fonterra is a farmer-owned co-operative and
the largest processor of milk in the world. It is one of the world’s largest
investors in dairy research and innovation drawing on generations
of dairy expertise to produce more than two million
tonnes of dairy ingredients, value added dairy ingredients, specialty
ingredients and consumer products for 140 markets.
Fonterra Brands Malaysia began its operations in 1975 in Shah
Alam. Today it has two manufacturing plants, Susumas and Dairymas and a total
of 750 full time workers dedicated to bring the best in dairy nutrition to
Malaysians. All dairy products by Fonterra Brands Malaysia are certified Halal
by the Department of Islamic Development Malaysia (JAKIM) and the New Zealand
Islamic Development Trust (NZIDT). Fonterra Brands Malaysia also adheres to
international and local industry standards including HACCP, Veterinary Health
Mark, ISO 9001:2000 and GMP. Fonterra in Malaysia is known for its leading
brands Anlene, Anmum Materna, Anmum Lacta, Anmum Essential, Fernleaf, CalciYum,
Chesdale and under its foodservices division, Anchor Food Professionals, it is
known for Anchor, Mainland and Perfect Italiano.
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