Fonterra Dairy Sommelier


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.

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.

“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. 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.” — Aimi Rahman, Senior Sensory Technician of Fonterra Brands Malaysia.

“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. 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.” — Megawati Suzari, Product Development, Scientific and Regulatory Affairs Director  of Fonterra Brands Malaysia.

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.

Workshop participants challenge their understanding of food tasting to identify different types of milk | Food For Thought

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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Nicholas Ng

Nicholas Ng is a restaurant critic and drinks writer and is the editor of independent publication Food For Thought. He has been a freelance journalist for the 15 years and has previously worked as a lawyer and in digital marketing. He currently is the Principal Consultant of A Thought Full Consultancy, a food and beverage marketing consultancy.


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