No synthetic hormones!
Diary, diet and muscles
One dairy serving equals ...
Milk is delicious and nutritious
How is milk processed?
Nutrients know-how
Rely on milk for calcium!
Good-to-know milk info
Learn about lactose
The White Stuff Story
Additional health benefits of milk
Dairy FAQs
Help for moms and dads battling with picky eaters
No synthetic hormones!
Our milk suppliers sign a declaration that they do not and will not use the supplemental BST (bovine somatotropin) growth hormone for any of their dairy cows. rBST hormones are synthetic hormones that are used to artificially stimulate milk production in cows. The dairy farmers also give consent for any of Parmalat’s dairy advisors to visit their farm to inspect parlour conditions and enforce quality and safety specifications. Parmalat’s dairy advisors are on hand to assist farmers with any queries and issues and we’re proud of the strong interpersonal relationships our advisors forge and maintain with the farmers supplying milk to Parmalat.
This is in line with Parmalat’s commitment to safety and quality. We aspire to meet the highest quality and safety standards in our production processes, including the quality of the milk we use to make our range of products. We are proud of our overall focus on food safety practices and our milk suppliers share this journey with us. They participate in a food safety programme that has been designed to ensure good safety practices, environmental protection and animal well-being. Parmalat’s products are already synonymous with exceptional quality and the numerous awards our products receive annually are testament to our commitment towards producing innovative and quality dairy products. We go the extra mile to ensure that we meet and exceed consumers’ expectations for high quality and delicious dairy products.
Dairy, diet and muscles
Anyone who has ever told you that full-cream milk is bad for you, was so wrong. It can not only help to combat loss in muscle mass (something that usually happens as we get older, especially after the age of 50), but for people who exercise, drinking full-cream milk after exercise will help to enhance muscle mass.
A recent study which looked at the link between high-fat dairy products and health found that “dairy fat consumption is not typically associated with an increased risk of cardiovascular disease, weight gain or type-2 diabetes”.
The study was published in the European Journal of Nutrition. It showed that 11 out of 16 international studies agreed that higher dairy fat intake, incorporated into a balanced diet, was associated with lower body fat levels and lower long-term weight gain.
The researchers also found nothing to link full-fat dairy products with poorer metabolic health or increased risk of diabetes.
*source: www.dairyherd.com www.health24.com
One dairy serving equals ...
One cup of milk
One cup low fat buttermilk
Half a cup of evaporated milk
A 175 ml portion of plain non-fat yogurt
A 175 ml portion of low fat yogurt with fruit.
Did you know?
Three servings of dairy a day is the healthy way!
Milk is delicious and nutritious
The composition of milk is:
• 87.3 % water;
• 3.8 % milk fat;
• 8.9 % solids-not fat;
• 3.4 % protein (¾ casein);
• 4.7 % lactose, and
• 0.8 % minerals.
Did you know?
One serving of milk (250ml) contains:
As much protein as a large egg;
As much calcium as seven medium sardines consumed with their bones;
More thiamin, riboflavin and niacin than a slice of 100% whole wheat bread;
Almost as much potassium as a banana;
Half the cholesterol of 100g of haddock;
Close to ¾ of the vitamin A in 125ml of broccoli;
Less fat than 450g of lean ground beef, and
About 50% of the vitamin D adults under 50 years old need daily.
How is milk processed?
Milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins.
Ordinary fresh milk sold for domestic use must contain a minimum of 3,3%fat and 8,5% fat-free solids.
Most milk that is consumed via commercial sources today is processed in at least one of the following ways:
• Pasteurisation: Milk is exposed to intensified temperatures, usually 72°C, for fifteen seconds. This destroys all the pathogenic organisms, the heat resistant tuberculosis bacteria, as well as approximately 90 percent of all remaining organisms, without causing any visible changes.
• Homogenisation: Most liquid milk products are homogenised. This involves the breaking down of milk fats into small particles so that a layer of cream is not formed on the surface.
• UHT process: During this process of Ultra Heat Treatment (UHT), milk is exposed to a temperature of 136°C for four seconds. These products have a long shelf life because UHT destroys all bacteria that are not destroyed during the pasteurisation process.
• Standardisation: This is the deliberate modification of milk composition by removing milk fats to reduce the fat content to the required 3.3%, or to control the total solids composition of milk products.
• Sterilisation: This is a heat treatment which will destroy all organisms, give the milk a brownish colour and make it taste like boiled milk.
Nutrients know-how
Milk and milk products naturally provide nine essential nutrients for normal growth and for the maintenance of good health.
These nutrients include:
• Calcium: A 250ml serving of milk provides 30% of the daily requirement of calcium. Calcium helps build and maintain strong bones and teeth. This mineral also plays an important role in nerve function, muscle contraction and blood clotting.
• Vitamin D: When fortified, a glass of milk provides about 25% of the daily value for vitamin D. Vitamin D helps to promote the absorption of calcium and enhances bone mineralisation. Milk is one of the few dietary sources of this important nutrient.
• Protein: Milk protein is a 'complete protein', because it contains all the essential amino acids we need for the growth of new tissues and the repair of damaged ones. These amino acids are classified as 'essential' because the human body is not able to manufacture them and we are dependent on our food to supply this in adequate quantities. A 250ml glass of milk provides about 16% of the daily value for protein.
• Potassium: Potassium regulates the body’s fluid balance and helps maintain normal blood pressure. It’s also needed for muscle activity and contraction. A glass of milk provides 11% of the daily value of potassium.
• Vitamin A: A glass of milk provides 10% of the daily value of vitamin A. This nutrient helps maintain normal vision and skin. It also helps regulate cell growth and maintains the integrity of the immune system.
• Vitamin B12: Vitamin B12 helps build red blood cells that carry oxygen from the lungs to working muscles. Just one 250ml glass of milk provides about 13% of the daily value for this vitamin.
• Riboflavin: Milk is an excellent source of riboflavin, providing 24% of the daily value. Riboflavin, also known as vitamin B2, helps convert food into energy – a process crucial for exercising muscles.
• Niacin (or equivalent): Niacin is important for the normal function of many enzymes in the body, and is involved in the metabolism of sugars and fatty acids. A glass of milk contains 10% of the daily value for niacin.
• Phosphorus: It helps strengthen bones and generates energy in your body’s cells. Providing 20% of the daily value, milk is an excellent source of phosphorus.
Rely on milk for calcium!
Milk products are the most reliable source of calcium. Throughout our lives, calcium is necessary for many of our body’s vital functions. Milk contains large quantities of calcium that can be well absorbed by our bodies.
Eight out of ten South African women do not get enough calcium. And half of the male population in South Africa do not get their recommended daily allowance (RDA) of calcium. Dairy products are still considered the most affordable source of calcium.
Vitamin D is necessary to help your body absorb and use the calcium found in the foods you eat. For this reason, it plays an important role in the maintenance of healthy bones. Recent studies indicate that vitamin D may also contribute to the prevention of colon cancer, multiple sclerosis, rheumatoid arthritis and type 1 diabetes.
Good-to-know milk info
Handle with care
At the supermarket always collect dairy products from the fridge last when you have done the rest of your shopping; this will minimise the length of time it spends out of the refrigerator.
Refrigerated dairy products should be refrigerated again as soon as possible after you have bought it. It is preferable to store it on the shelves of the fridge and not in the door, which is usually not as cold.
Also remember not to store milk alongside smelly foods such as onions and garlic, as it could take on those odours. Keep milk in the container in which you bought it and never decant leftover milk back into the original container.
Remember!
Always check the sell-by-date on the milk container before you buy it.
Did you know?
Consuming three servings of milk, cheese or yoghurt a day can help maintain a healthy body weight. A serving consists of 250ml of milk, 175ml of yoghurt or 50g of hard cheese such as cheddar or Gouda.
Did you know?
Milk, cheese, and yogurt are naturally nutrient-rich foods providing calcium, potassium, other minerals, vitamins, and protein essential for children’s growth and development
Dairy products are a good source of vitamin D, which helps your body absorb calcium.
Dairy is good for your children
Feeding children the recommended amounts of dairy products for their age not only provides their bodies with calcium and potassium, it can also act as prevention against bone fractures and may even prevent them from developing osteoporosis in later years.
Studies in children and adolescents demonstrate that the consumption of dairy products such as unflavoured and flavoured milk increases calcium intake and improves the overall nutritional quality of their diets.
Some like it hot
Milk should be treated gently and heated up slowly to prevent scorching it and ending up with a ‘skin’ on the top. On the stove top heat the milk gently until tiny bubbles start to form around the edge of the pot and it starts to steam.
If you are using the microwave oven be sure to stir the milk a couple of times during the cooking process to promote even heat distribution.
Learn about lactose
Lactose is the milk sugar that occurs naturally in milk. Usually, the body breaks down lactose into simpler sugars by means of an enzyme called lactase. The broken down sugars are then absorbed by the body and used as energy.
Lactose intolerance occurs when there is insufficient lactase in the gut and the body is therefore unable to break down the lactose, which remains in the gut and leads to bloating, flatulence and discomfort.
Coping with lactose intolerance
Although removing foods such as milk and milk products, and foods containing milk or milk powder is the first step in dealing with lactose intolerance, this can also create nutritional problems. Milk is an essential source of calcium, which is needed for the growth and repair of bones throughout life, and if you need to minimise your intake of milk because of an allergy or intolerance, you should keep in mind that cheese and yoghurt are both excellent sources of calcium, and they have low lactose content.
Another great option is consuming lactose-free milk such as Parmalat’s EasyGest.
The White Stuff Story
mĭlk. 1. n. Opaque white fluid secreted by female mammals for nourishment of their young; milk of cow etc. as food.
The Middle East were pioneers of milk consumption as human food. Goats and sheep were domesticated between 9 000 and 8 000 BC, and cattle were being herded in parts of Turkey around 7 000 BC. There is evidence of milk consumption in the British Isles during the Neolithic period.
The use of cheese and butter spread in Europe, parts of Asia and parts of Africa. Domestic cows, which previously existed throughout much of Eurasia, were then introduced to the colonies of Europe during the Age of Exploration.
The legend about the birth of cheese
It is still not clear how man discovered rennet and learned how to produce cheese. As an explanation, several legends have arisen. The most well-known is that of an Arabian merchant who had to cross the desert and brought with him some food, including milk. For transportation, he used a sack made from the dried out stomach of a sheep.
The movement during the trip, along with the heat and the enzymes that remained on the sides of the sheep’s stomach, are said to have turned the milk acidic and solidified the proteins present inside. And that is how rennet is said to have been born.
No, the nymphs did it!
Greek mythology has also occupied itself with the discovery of cheese, attributing it to the nymphs who are said to have taught Aristeo, son of Apollo, the art of making rennet and transforming milk.
It is most probable that the discovery of cheese was made by accident, and it came about in an attempt to transport and conserve milk for long periods of time.
Milk production today
In the Western world today, cow's milk is produced on an industrial scale. It is by far the most commonly consumed form of milk. Commercial dairy farming using automated milking equipment produces the vast majority of milk in developed countries. The largest producers of dairy products and milk today are India followed by the United States and New Zealand.
Dairy cows are milked two or three times a day, depending on the quantity of milk produced by a specific herd.
A healthy cow may produce up to 65 litres per day. Milk production peaks approximately 60 days after calving, after which it starts dropping. After 300 days, the cow is no longer milked and is given a respite of two to three months. A healthy, strong cow may have up to eight lactation periods during a lifetime.
Additional health benefits of milk
Research has indicated that key milk nutrients may do more than just help keep bones strong. Take a look:
Cancer
A study published in the American Journal of Clinical Nutrition shows that increasing their intake of calcium and vitamin D could reduce the risk for cancer in women by at least 60%. The risk of developing cancer was 47% lower for those taking calcium alone.
Harvard Medical School and Brigham and Women’s Hospital in the US pooled the raw survey data from 10 different studies, extracting information on daily intake of dairy products and calcium supplements, as well long-term diagnoses of colorectal cancer. They found that people who drank at least one 250ml glass of milk a day were 15% less likely to get colorectal cancer than people who drank almost none.
Diabetes
A meta-analysis and review published in the Journal of Clinical Endocrinology & Metabolism states that an increase in calcium and vitamin D could help decrease the risk of type 2 diabetes by nearly 15%.
PMS
The American Journal of Obstetrics and Gynaecology found that calcium supplementation is a simple and effective treatment in premenstrual syndrome. The study indicated that the overall severity of symptoms – both psychological and physical – was reduced by 48% in the group of women talking calcium. Another study conducted by the US Department of Agriculture’s Human Nutrition Research Center, found that women on a high calcium diet were less irritable, emotional, and depressed.
Insomnia
According to a study published in the American Journal of Clinical Nutrition, a protein naturally found in milk – alpha-lactalbumin, rich in tryptophan – may improve sleep quality and next day alertness.
Milk′s sleep-inducing properties have been documented for centuries. Dating back to 1500 BC, the oldest medical text – it forms the basis of Indian Ayurvedic medicine – advises poor sleepers to drink a glass of milk before going to bed.
Tooth decay
Clinical research from UCLA School of Dentistry finds what many dentists have known for years: milk helps build strong teeth and may help to prevent tooth decay. Besides calcium, milk contains multiple proteins critical for oral health. These include casein which prevents cavity-causing bacteria from sticking to the tooth surface, as well as anti-bacterials that promote oral health overall.
Alzheimer’s disease
According to a study published in the medical journal, Neurology, elderly people who consume low levels of vitamin B12 and folate may have an increased risk of developing Alzheimer's disease. Milk is a good source of vitamin B12 and three cups of milk provide the entire amount of vitamin B12 needed by most adults each day.
Muscle training
Research reveals the ability of milk to support muscle protein accretion. In young men completing 12 weeks of resistance training, researchers observed a tendency for greater gains in whole body lean mass with consumption of milk. Milk includes two types of protein: casein, which makes up 80% of the total protein content, and whey, which accounts for the remaining 20%. Both are recognised as high-quality, muscle-building proteins. In fact, whey is currently the most common form of protein found in bodybuilding supplements.
Chocolate milk for athletes
Researchers at Indiana University at Bloomington found that chocolate milk effectively helps athletes recover from an intense workout. When they drank chocolate milk, the amount of time they could exercise until they were exhausted was similar or longer to when they drank fluid-replacement drinks (like sports drinks) alone. This suggests that the ratio of proteins to carbohydrates in chocolate milk may be an effective means of refueling glycogen depleted muscles. Plus it’s cheaper, easily available, effective and doesn’t have any harmful side effects.
Healthy hair
Milk contains the ideal mix of nutrients for beautiful healthy hair:
Dairy FAQ's
Have a question about something dairy-related? Take a look at these FAQs:
Help for moms and dads battling with picky eaters
Don’t despair if you find yourself unable to convince your child to eat healthy foods. Most parents experience phases where their children will reject certain foods. There are a number of tricks to get around this, such as disguising healthy vegetables in popular family dishes.
When making spaghetti bolognaise, add grated carrot and celery to the mince mixture to increase the nutritional value of the dish; stir in some grated cheese and mashed, cooked cauliflower to mashed potatoes; and disguise the aubergine in Moussaka by cubing it and frying it along with the mince mixture.
Stick to the routine
Children thrive on routine. From knowing which toys they get to play with in the bath, to having the same bedtime every night, these rules and regulations give their lives structure and help them feel safe in their world. This rule applies to meals too. Small children especially should be served their meals at the same time each day and should have their own place at the dining table. In the same vein, do not offer your child too many choices, for example at breakfast time they should have a choice between no more than two types of cereal, and in the evenings they should be offered the same foods as the other members of the family.
Don’t resort to bribery
Promising your child a slice of cake if she finishes her supper may work in the short term but it is not a good long term solution to the problem. Instead, if your child refuses to eat her dinner, take the plate away without making a fuss but do not give her any other dinner options. Children are more likely to reject food they are not partial to if they think they will get offered something else instead.
Make meal times a family affair
Too many modern families eat on the run or in front of the television. Turn meal times into quality time with your children and you will be amazed by how they thrive on the attention, not to mention tuck in to a healthy meal as they follow the example set by their parents. Get the mood right by setting the table properly, then switch off the television, put those cellphones away, take the phone off the hook and enjoy spending some quality time together.
“But I’m not hungry in the morning”
Many children refuse to eat breakfast, saying that they are simply not hungry. You can combat this by offering your child a small piece of fruit or a small serving of yoghurt, and then make sure you add some extra healthy snacks to their lunchbox to keep them going throughout the school day. On days that your child has high-energy extra-curricular activities after school be sure to add an extra sandwich and a serving of fruit to their lunchboxes as well as a bottle of water to keep them hydrated in hot weather.
Pitfalls and good ideas
Be aware of common pitfalls such as letting your small child consume unhealthy snacks and sugary drinks before supper. This will certainly impact on her appetite when supper is finally ready. Try to take your child’s mind off her rumbling tummy by letting her help to prepare the evening meal.
Even very young children can shred lettuce to make a salad and arrange cherry tomatoes and cubes of cheese and cucumber on top. You are also more likely to be successful in introducing new foods to your child if she has been involved in the preparation of the dish. Likewise, get your child involved in shopping for fresh fruit and vegetables. Once you have made your purchases allow your child to hold the produce, to smell it and touch it. Focus on how beautiful it is to look at and not only how good it tastes.
The problem with teenagers
The teenage years are a source of stress and frustration for children and parents alike for a myriad of reasons, behavioural and otherwise. From a nutritional standpoint, the teen diet should be designed to promote healthy habits that the child can take into adulthood, and to sustain growth.
But at this time, when most teenagers are developing their first real independence from their parents, they tend to eat the food promoted by their peers and are resistant to taking instructions from Mom and dad. Apart from ensuring that the fridge is always stocked with healthy snacks and appealing to their better judgement, you can also appeal to your teenager’s vanity.
Lead by example
Children of all ages learn by watching and imitating what goes on in the world around them. As parents you are your child’s primary role models and setting a good example for them is non-negotiable. If Mom and Dad are enjoying their meal, it stands to reason that the child will be more likely to try the foods on their plate. You should also try and show your child your own willingness to try new foods and in so doing you will demonstrate to them how to be open-minded about food.
Try, and then try again. And again
Children are naturally suspicious of new foods and need to be offered the “strange” ingredient up to 12 times before they get accustomed to it and are prepared to eat it. Most parents will however stop putting the food in question on the child’s plate after two or three disastrous attempts.
The South African dairy industry provides healthy, nutritious products to millions of South Africans each year.
The industry operates to free market principles and Parmalat is one of the leaders in this highly competitive industry. The SA industry provides work to more than 60000 people, contributing to the country’s economy and sustaining job industries in the industry.
Safety and other legislation
South African dairy products comply with high safety and quality standards, in accordance with local legislation about issues ranging from safety to packaging and ingredients.
Go to www.rediscoverdairy.co.za for more details about the goodness of dairy or visit www.sampro.co.za and www.milksa.co.za for more details about the organised dairy industry in South Africa.
5 Things you didn’t know about cows
Fun facts about dairy products
Kids in the kitchen
Your food questions – here are some answers
Help for moms and dads
Milky goodness
Eating cheese can help prevent cavities. The protein, calcium and phosphorous it contains, allows cheese to help protect tooth enamel and neutralise the acids in the food you eat. It also stimulates the production of saliva, helping your body to digest the food you eat.
Make your own pizzas
Here’s how you do it:
Spread a bit of bottled tomato sauce on a whole-wheat pita bread.
Sprinkle slices of cooked ham, well-drained tinned corn and finely chopped green pepper on top. Season the toppings with salt, pepper and dried marjoram. Top with grated mozzarella pizza cheese and bake in a preheated oven at 180 degrees C until the cheese melts and bubbles.
Make your own stuffed potatoes
Here’s how you do it:
Allow a baked potato to cool down so you can hold it without burning yourself. Cut it in half lengthways and carefully scoop out the flesh, keeping the shell of the potato intact. Mash the potato flesh with milk and margarine to make a smooth mash. Season to taste with salt and pepper and stir in the ingredients of your choice. Sprinkle with grated cheddar cheese and grill until the cheese bubbles and browns.
Add ingredients of your choice to make these potatoes a meal on their own, and serve with a fresh green salad. Here are some combinations you can try:
• Finely chopped spring onion and crispy bacon
• Olives and sun-dried tomato pesto
• Tinned sweet corn and English mustard
• Feta cheese and sliced Vienna sausages
Make your own hot chocolate
Here’s how you do it:
Pour 250ml milk into a jug. Add 5ml of cocoa powder, 1ml of vanilla essence and 5ml of sugar and stir well. Microwave for a minute or two and sprinkle grated chocolate on top. Yum!
Make your own rainbow sandwiches
Here’s how you do it:
Cut the crusts off three slices of fresh white bread. Use a rolling pin to gently flatten out each slice but make sure they retain their original shape. Spread a thin layer of fish paste on one slice, and place the second slice on top.
Spread the second slice with a thin layer of mashed avocado pear and place the third slice on top.
Finish off the sandwich tower with a thin layer of Melrose cheese spread. Carefully roll up the sandwich so it looks like a Swiss roll. Wrap it tightly in cling film and place in the fridge for 10 minutes. Then cut the sandwich into three thick slices and tuck in.
Why is breakfast the most important meal of the day?
Your body is like a car engine and the food you eat is like the fuel you put in the car: it provides your body with the energy it needs to function optimally. In order to concentrate properly at school your body needs energy and breakfast provides this. If you skip breakfast, you will run out of “fuel” by the middle of the morning and you will be left feeling tired – in the same way that a car that runs out of petrol cannot drive any further.
Will drinking milk make me grow bigger?
Milk contains loads of proteins, the essential building blocks for muscle. Proteins will also contribute to the growth and development of healthy bones and muscles. But ultimately it is your genetic make-up that determines how big you will be as an adult.
What is calcium?
Calcium is a mineral in your body that helps keep your teeth and bones healthy. It also helps your muscles to grow and makes sure your nerves transmit the right messages to your brain and around your body.
Give me some examples of a good breakfast?
• Fortified cereal with milk and a little sugar;
• Baked beans on toast with grated cheese and a small apple;
• Toast with peanut butter and a glass of milk, or
• Fresh fruit and yoghurt and a cup of tea with milk.
Tell me more about calcium?
Calcium was discovered in 1808 by the scientist Humphrey Davy. He named it after the Latin word for lime (calcis).
Interested in the road milk travels from the cow to the kitchen? Click here for Afrikaans and English downloads in jpg and pdf formats.
NEW LEGISLATION IMPACTS DAIRY INDUSTRY
SA dairy products are reclassified in line with international standards
New South African food legislation coming into effect in 2016 will see a reclassification of local dairy products and the introduction of a new medium fat class.
Regulation 260 (R260), announced by the Department of Agriculture, Forestry and Fisheries (DAFF), repeals regulation 2581 and aims to align local dairy products with international standards and codes of practice that contribute to the safety, quality and fairness of the international food trade. The R260 legislation was drafted by the Department in close consultation with the dairy industry and other role players.
Parmalat SA (PSA) has announced that its former range of low fat yoghurts will, in line with the new legislation, in future be labelled as medium fat products. While announcing the yoghurt change Parmalat also once again confirmed its commitment to quality and ensuring that its yoghurt range continues to meet consumer’s needs. PSA has opted to not make any changes to its current popular creamy yoghurt recipe, but to rather reclassify the former low fat range to comply with R260 regulations.
Jompie Burger, Managing Director of the Dairy Standards Agency (a non-profit organisation promoting the improvement and safety of the composition of dairy products) says that the “regulation of product labelling is designed to protect consumers, while ensuring fair competition within the industry. The old legislation dates back to 1987 and had to be revised to account for new technology and innovation, as well as accommodate changes in international health regulations.”
One of the implications of R260 is that dairy products will now be categorised according to five different class designations: high fat, full fat, medium fat, low fat and fat free (skimmed). For example, low-fat milk was previously classified as having a fat content of between 1.5% and 2.5%. Under the new legislation, milk with a fat content of between 1.5% and 3.3% will however be classified as “medium fat”. Another example is 2% milk that will no longer be classified as “low fat”.
The new R260 fat classification will be applied across all dairy products, including yoghurt and drinking yoghurt, as well as cheeses. The legislation will in essence lead to the reclassification of the majority of former “low fat” products to “medium fat”.
André Mahoney, Parmalat SA’s Marketing Executive, says the company welcomes the new legislation: “R260 will empower consumers to make informed purchasing decisions and we support that wholeheartedly. We’re keen to ensure that our quality products continue to meet consumers’ needs and that our ranges are in line with legislation. Parmalat has been working on introducing the yoghurt packaging changes for the past year to ensure we meet the DAFF’s March 2016 deadline and that we are in compliance.”
He explains that Parmalat’s Plain Low Fat, Flavoured Smooth Low Fat and Fruited Low Fat will be reclassified as medium fat under the new legislation. “Consumers have consistently told us that they regard Parmalat yoghurt as SA’s best-tasting, they simply love its creamy taste. We consequently decided not to make any changes to our winning recipe. So consumers can expect the same great taste and quality from Parmalat medium-fat yoghurt; our product remains exactly the same, it is simply classified differently. The on-pack label changes to medium fat, but it’s still the same creamy goodness inside. Parmalat’s Fabulite range also continues to be an option for consumers who want to enjoy fat free yoghurt. ”
Apart from the technical updates, the R260 legislation will also comprise stricter labelling requirements for dairy and imitation dairy products: an ingredients list, “best by/use by/sell by” dates, and batch code indicators now become compulsory information that must be displayed on containers of dairy or imitation dairy products. The changes bring R260 in line with the Labelling and Advertising Regulations under the Foodstuffs, Cosmetics and Disinfectants Act of 1972 that governs the labelling and advertising of foodstuffs in South Africa.
|
Class designation |
R2581 of 1987 Milk fat content per 100g |
R260 of 2016 Milk fat content per 100g
|
|
High-fat milk & yoghurt |
At least 4,5% | More than 4,5% |
|
Full-fat milk & yoghurt |
At least 3,3% |
3,3 – 4,5% |
|
Medium-fat milk & yoghurt |
N/A |
1,5 – 3,3% |
|
Low-fat milk & yoghurt |
At least 1,5 but not more than 2,5% |
0.5 –1,5% |
|
Fat-free milk & yoghurt |
Not more than 0,5% |
Less than 0,5% |
Parmalat (PSA) is one of the major players in the South African dairy industry and has been active in the South African dairy industry since 1998. PSA’s brand focus is on quality and the annual national and international awards its products receive are testament to this. Parmalat SA (Pty) Ltd and Parmalat Africa (including South Africa, Zambia, Botswana, Swaziland and Mozambique) form part of Lactalis, a French international dairy company.
Visit www.parmalat.co.za for more information about Parmalat.
News update: In line with new SA food legislation, Parmalat’s low fat yoghurt is now labelled as medium fat.
Parmalat’s range of delicious low fat yoghurt is getting new labels – but South Africa’s best tasting yoghurt will remain exactly the same as always.
In compliance with new legislation to reclassify the fat content of all dairy products in South Africa, in line with global dairy standards, Parmalat and other dairy producers are introducing a new category yoghurt – medium fat.
Yoghurt products with a fat content of 1.5%-3.3% previously labelled as “Low Fat” will now be classified as “Medium Fat”, while yoghurt with a fat content of 0.5%-1.5% will be labelled as Low Fat.
Parmalat’s great-tasting Medium Fat yoghurt range will be available on shelf from March 2016. Parmalat’s extensive yogurt range also includes fat free Fabulite and the Yumchums range for children.
*** More about the new legislation:
Regulation 260 (R260), announced by the Department of Agriculture, Forestry and Fisheries (DAFF), is coming into effect in 2016 and will see a reclassification of local dairy products and the introduction of a new medium fat class.
R260 aims to align local dairy products with international standards and codes of practice that contribute to the safety, quality and fairness of the international food trade.
The new legislation was drafted by the Department in close consultation with the dairy industry and other role players.
The lock-out at some of Parmalat SA’s (PSA) operational facilities has been terminated.
After protracted negotiations between PSA and FAWU, an agreement was reached on Friday, 6 July. This will see a return to work by all striking workers by Monday, 9 July. Chris Vermeulen, PSA’s Human Resource Executive, welcomed the agreement which he regards as a fair and reasonable outcome for both parties. The agreement provides for a 7.75% increase to employees at bargaining unit level.
The agreement ends the 9-day strike that had been accompanied by high levels of intimidation of non-striking workers and incidents of violence resulting in damage to property. Vermeulen lamented the fact that the strike occurred in the first place on a ‘no work, no pay’ basis, worsening the financial hardship of employees even further.
The strike and consequent lock-out followed when a deadlock was reached after negotiations between the parties took place over a number of weeks. PSA implemented the lock-out of less than 700 FAWU-members last week (on Wednesday, 27 June) after the union served PSA with notice of the strike on Monday, 26 June. PSA employs a total workforce of approximately 2400 employees.
Vermeulen said PSA successfully limited the impact of the strike through well-prepared contingency plans and the commitment of its non-striking workforce. Operational plans were in place to ensure that the safety of employees, contractors and customers was not negatively affected. The same applied to product supply to consumers and customers.
Parmalat SA (PSA) implemented a lock-out of employees who are FAWU-members on 27 June. The lockout is effective at some of PSA’s operational facilities and commenced at midday on Wednesday 27 June. It is directed at 75% of the approximately 900 FAWU members working for PSA. PSA employs a total workforce of approximately 2400 employees. The lock-out was implemented in response to the union’s decision to embark on a strike on the 27th after giving the company 48 hours’ notice.
This strike and consequent lock-out followed when a deadlock was reached after negotiations with the union over many weeks. The process included mediation by the CCMA. PSA has described the decision to strike as “disappointing given that the parties had previously, at FAWU’s request, agreed to meet again on 29 June”.
Chris Vermeulen, PSA’s Human Resource Executive, says the company has indicated its willingness throughout the negotiation process to move on its offer if FAWU did the same. “It’s also important to note that the notice to strike was issued without the ballot process being followed in line with FAWU’s own constitution.” He confirmed that PSA has implemented contingency plans to ensure the safety of its employees, contractors and visitors. “Unfortunately the strike has already been accompanied by a high level of intimidation, preventing employees from working or returning to work and there have been incidents of violence resulting in damage to property,” he added.
“Quality however remains our product focus and we have operational plans in place to ensure that product supply to our consumers and customers is not negatively affected.”
Vermeulen says PSA is aware of the financial hardship of some of their employees. “We presented FAWU with an offer which is fair and reasonable given the current economic conditions. It’s sad that the union’s decision to not accept the offer and to embark on industrial action on a ‘no work, no pay’ basis will worsen the hardship of employees even further.”
PSA indicated it will only allow union members back on its premises once the industrial action is officially and unconditionally ended and fully abandoned by FAWU. This is in accordance with standard labour relations practise and legislation.
*At the start of the negotiations between PSA and FAWU the union demanded a 12% increase plus numerous other demands. After weeks of negotiations their demand stood at 9% (on 27 June) with a number of remaining demands, while the company’s offer stood at 7.3% plus a once-off payment of R500. PSA describes the union’s remaining other demands (including monthly incentive bonuses of R1000) as “substantial” and says it cannot be agreed to.
Parmalat SA’s Yoghurt has once again been voted as the ‘Coolest Yoghurt Brand’ in the 2018 Sunday Times Generation Next youth survey, claiming this accolade for the second year running. The 2018 top performing brands were announced at the highly anticipated Sunday Times Generation Next Award ceremony that took place in Sandton on Thursday, 14 June.
Now in its 14th year, the Sunday Times Generation Next youth survey, presented in association with leading youth market specialists HDI Youth Marketeers, polls more than 12,000 youths from around the country across more than 70 categories. The survey is considered the leading barometer of what South African children, teens and young adults find ‘on-trend’ and aspirational. According to Reardon Sanderson, GM group sales and marketing at Tiso Blackstar, the survey is a great insight into how the youth perceive and attribute value to brands in a highly competitive market. “It’s always important for brands to understand how a very switched-on youth segment makes decisions, as they’ll be the income-earners of tomorrow.”
Monica Howarth, Parmalat South Africa (PSA) Marketing Manager, says the fact that Parmalat’s yoghurt range won the top yoghurt spot in the survey for the second consecutive year is testament to the company’s ongoing commitment to great quality and good taste. “It reflects the mammoth efforts of the various teams to ensure that our deliciously creamy yoghurt range continues to deliver on the overall Parmalat brand promise of great quality.” Earlier this year two PSA yoghurts - Medium Fat Yoghurt - Choc Chip, and Medium Fat Yoghurt - Fruited – Strawberry – received Qualité awards at the annual SA Dairy Championships, accolades reserved for only a select few products.
Other Parmalat products such as Steri Stumpie, Melrose Spread and EverFreshUHT Milk also claimed spots in the top ten of their respective categories in this year’s Sunday Times Generation Next Youth survey.
The quality of the products it offers to consumers is of the utmost importance to Parmalat and our entire yoghurt range is Halaal-verified and certified by the Muslim Judicial Council (MJC). The ingredients and processes used, as well as Parmalat’s factories, also have MJC-accreditation.
Parmalat is sensitive to and respectful of the individual dietary needs of consumers of various religious backgrounds. The Muslim Judicial Council (MJC) Halaal Trust’s accreditation of Parmalat yoghurts makes it fit for consumption by Muslim consumers. The company has complied with the MJC-guidelines for many years. The yoghurt range’s ingredients and processes rigorously adhere to the MJC’s guidelines and also meet Parmalat’s own demanding quality standards.
The MJC is an organisation entrusted by the Muslim community with ensuring that food consumed is Halaal. The MJC has been active in South Africa since 1945 and its approval for Parmalat’s yoghurts is in line with universally accepted Halaal certification standards. The MJC has confirmed that all Parmalat’s ingredients, processes and factories have adhered to MJC regulations and have been verified and accredited. The Council’s certificate of approval for yoghurt is also adhered to by other leading yoghurt suppliers.
Parmalat SA has rewritten SA dairy history by claiming the prestigious Product of the Year prize for the second year running at the annual SA Dairy Championships. This achievement is a first of its kind for the 185-year-old event.
PSA secured the 2018 Product of the Year award for the second consecutive year for its 10-month Mature Gouda, an aromatic and full-flavoured cheese produced for Woolworths. PSA triumphed across dairy classes by claiming seven Qualité awards and an exceptional total of 15 SA Championship prizes. Winning products in each class are crowned SA Champions, a select few are awarded the Qualité Mark of Excellence, while only the most superior of these is named as the overall Product of the Year.
The Qualité award is South Africa’s only officially acknowledged symbol of outstanding dairy quality and the following seven Parmalat products will soon be sporting the much desired Qualité black and gold emblem: Président Matured Gouda 6 Months, UHT Low Fat Milk, Medium Fat Yoghurt - Choc Chip, Medium Fat Yoghurt - Fruited – Strawberry, as well as the following three cheeses produced for Woolworths: Matured Gouda 10 Months, Vintage Cheddar – White, and Matured Gouda 20 Months.
Cathy Eve, PSA Marketing Executive, says the team is delighted with the results. “This is the third time in nine years we have won the Product of the Year award for one our cheeses, a clear indication of the high quality of our products and the dedication and diligence of our teams. To make SA Dairy Champs history by winning Product of the Year two years in a row is an added bonus! We’re also especially proud to have secured Qualité awards for two of our Parmalat yoghurts and our Parmalat EverFresh UHT Low Fat Milk. This shows our commitment to high quality dairy products across our product portfolio.”
SA Dairy Championship chief judge and international dairy expert Kobus Mulder says that for a product to be chosen as Dairy Product of the Year in a competition of this nature is a long and difficult journey and the dream of every dairy technologist. “That the honour befalls this year’s winner of the prestigious title for the second year in a row, is exceptional. Not only is it an extraordinary performance, but also proof of sustained good manufacturing practices and quality control by the personnel of the manufacturer. Technically and gastronomically the Parmalat 10- month Mature Gouda is as close to perfection as a food product can come.”
This year’s SA Dairy Championship was contested by 83 producers who entered 945 dairy products. The Championship was first presented in 1834 and is the oldest of its kind in Africa. This year products competed for the attention of 84 judges ranging from food technologists and cheese retailers, to food bloggers and chefs.
Parmalat won two prizes at the prestigious 2017 World Cheese Awards (WCA)* in London where more than 3000 cheeses from across the world were judged. Parmalat’s 20-month aged Mature Gouda made for Woolworths was awarded a silver medal, while Parmalat’s Medium Cheddar won a bronze award.
This international nod of approval for Parmalat’s Matured Gouda produced for Woolworths follows after it was also named as the South African Product of the Year at this year’s SA Dairy Championships. The cheese is an aromatic and full-flavoured cheese.
Parmalat also excelled in the rest of the 2017 SA Dairy Championship competition by winning four coveted Qualité Mark of Excellence awards and 11 SA Champion prizes. The Championship represents the entire South African dairy industry and is perceived as one of the top dairy competitions in the world. Three of PSA’s Qualité award winners are produced at its Ladismith Plant: the Simonsberg Matured Gouda, Parmalat Matured Cheddar, and the Matured Gouda (maximum age 12 months) produced for Woolworths. The fourth PSA product claiming a Qualité award is the Woolworths Vintage Cheddar (minimum age 18 months) produced at the Parmalat Bonnievale Plant.
Commenting on the World Cheese Awards results Cathy Eve, Parmalat SA’s Marketing Executive, says “Parmalat is immensely proud of the team of cheese makers in our business who consistently produce such high quality cheeses. To win local accolades in the form of Qualité awards is very important and to have the same product recognised internationally is a testament to the high level of expertise in the South African industry.”
*This year was the 30th time the annual WCA event took place and the international entries were adjudicated by 230 judges. Cornish kern, a British cheese, was crowned as the overall World Champion Cheese.
Parmalat SA (PSA) has announced the appointment of Eugene Swarts as its new General Manager with effect 1 November 2017. Swarts has been a member of PSA’s Executive team the past five years after joining the business as its Executive: Sales in 2012. He has more than 23 years’ experience in the FMCG industry with extensive experience in strategic and operational Sales and Marketing.
In another top management internal move the current PSA GM, Paul Verhaak, will be appointed as Parmalat’s General Manager: Rest-of-Africa to oversee operations in Zambia, Botswana, Swaziland and Mozambique, as well as Business Development and Exports. Verhaak has been Parmalat SA’s GM since July 2015. Prior to that he headed up the Family Powder Development team within the Lactalis Group. Parmalat SA (Pty) Ltd and Parmalat Africa form part of the French international dairy company Lactalis.
The two announcements follow the resignation of Louise Cooke who has been the CEO of Parmalat SA and Head: Africa Zone for the past eight years.
Commenting on his appointment as PSA’s General Manager, Swarts said he wanted to thank the departing CEO Louise Cooke, as well his predecessor Paul Verhaak for the growth trajectory on which they had placed the business. “At the same time I also acknowledge that PSA will have to keep evolving and improving to ensure it remains relevant in an ever increasingly competitive market. We will do so with the needs of consumers and customers at the forefront of all our strategies.”
Parmalat Yoghurt has been named as the ‘Coolest Yoghurt Brand’ in the 2017 Sunday Times Generation Next youth survey. This is the first year a ‘Coolest Yoghurt’ category was included in the annual survey.
The survey, commissioned by the Sunday Times and conducted by HDI Youth Marketeers, is the leading barometer of youth sentiment towards brands and celebrities in South Africa. Nearly 12000 young people aged between 8 and 23 years and from across urban and peri-urban parts in South Africa were polled.
Commenting on the vote of confidence in Parmalat’s yoghurt from South Africa’s young people Monica Howarth, Parmalat South Africa’s Marketing Manager: Chilled Dairy, says Parmalat’s yoghurt range has been through a journey over the past couple of years. “This involved huge factory investment, product renovation and perfecting our recipes, coupled with an excellent marketing support plan to allow us to drive leadership in this category.”
Some of the other top brands taking the first prize in their respective categories included MrPrice, Colgate, Vodacom, Coca-Cola, Samsung, Avon and WhatsApp. “Young people are becoming increasingly aware of their surroundings and every year they become more open in their consumption habits. Now more than ever, youth want to associate with brands that invest in their communities, brands that do good, that make them feel special, and are accessible and affordable,” added Catherine Bothma, MD of HDI Youth Marketeers.
Parmalat does not compromise on food quality and safety
Parmalat SA does not release products for human consumption that pose any health risk. PSA’s procedures for product evaluation and risk assessment are robust and regularly audited by local customers and authorities, as well as international experts.
A story initially reported in Rapport newspaper on Sunday 26 March 2017 was triggered by a 2016 CCMA ruling in a case between a disgruntled employee and Parmalat South Africa (PSA). The ruling upheld the dismissal of an employee who was removed as a quality manager at a Parmalat Plant in 2014 for poor performance, including not following procedures in the identification and correction of quality issues – a critical role in any food production facility.
Milk is a natural product with quality variations. As a responsible dairy processor PSA has in place specifically designed systems to detect any quality issues as early as possible, and to assess the root causes and take necessary corrective action.
The allegations described in the Rapport story refer to events that took place in 2014. When a processing issue was identified, the rigorous system of identifying the cause and putting corrective action in place was initiated. This would also have formed an important aspect of the quality manager’s role. The source of the problem was in fact identified by an international expert that was asked to assist.
The PSA product safety system worked. It prevented any contaminated product from being released from PSA’s Bonnievale plant to any of our customers, and consumers were never at risk.
PSA is regularly audited by key customers (including retailers and other food manufacturers) and all information about production and product quality is shared openly in such relationships. PSA has not falsified any laboratory reports or deliberately withheld information with the purpose of allowing poor quality products to be distributed and sold on.
As a leading company Parmalat highly values employee engagement – a good, competent and motivated work force is vital to ensure that such a large organisation runs efficiently and everyone maintains the quality standards that make up the Parmalat brand. Job specific expertise and integrity are critical – especially in quality management positions. PSA has many checks and balances to ensure that any employee who is not satisfied with his or her treatment can escalate issues via a Tip-off Line that has been in place since 2010. In this case, the allegations of mismanagement were raised after the process of dismissal had been initiated.
No individual has ever been dismissed from PSA for whistleblowing.
Parmalat entered openly into the CCMA hearing process, knowing full well that it is in the public domain, but being of the opinion that there was nothing to hide. Parmalat does not wish to engage in any personal attack on the employee concerned – the employment issue has been dealt with through the relevant channels and the dismissal has been upheld.
PSA manufactures a wide range of high quality dairy products. The company employs about 2500 people around the country in fields ranging from processing, packing, and distribution, to sales and marketing. The business has a worldwide reputation for good manufacturing practices and high quality products. Good practices and quality products are of the utmost importance to PSA and will not be compromised at any time. It is disappointing that unfounded allegations about Parmalat product safety have found public voice and could cause unnecessary concern.
20 March 2017
Parmalat-produced Matured Gouda is Product of the Year
Parmalat SA (PSA) has asserted its position as the South African dairy industry’s big cheese by claiming the top prize at the 2017 SA Dairy Championships. PSA collected the Product of the Year award for its Matured Gouda (10 months), an aromatic and full-flavoured cheese produced for Woolworths. Parmalat also excelled in the rest of the 2017 competition by winning four coveted Qualité Mark of Excellence awards and 11 SA Champion prizes.
This year’s Championship was contested by 83 producers with 854 products competing in 102 classes. Winning products are crowned SA Champions and only a select few are awarded the Qualité Mark of Excellence, while the most superior of these is named the Product of the Year.
Three of PSA’s Qualité award winners are produced at its Ladismith Plant: the Simonsberg Matured Gouda, Parmalat Matured Cheddar, and the Matured Gouda (maximum age 12 months) produced for Woolworths. The fourth PSA product claiming a Qualité award is the Woolworths Vintage Cheddar (minimum age 18 months) produced at the Parmalat Bonnievale Plant.
Parmalat’s 11 SA Champion prizes are for the following products: Simonsberg Matured Gouda, Parmalat Matured Cheddar, Woolworths Vintage Cheddar produced by PSA, Simonsberg Camembert (Traditional), Président Brie (Ready-to-eat), Simonsberg Brie (Cambrieni), Simonsberg Feta with Herbs, Simonsberg Blue-Veined Cheese (Creamy Blue), Melrose Full Cream Bacon Spread, Melrose IWS Cheddar Slices, and Parmalat Low Fat Chunky Cottage Cheese.
Cathy Eve, PSA’s Marketing Executive, says the team is thrilled about this year’s SA Dairy Championships performance.
“This is the second time in eight years we have won a Product of the Year award; the previous one was in 2009 for an Extra Matured Cheddar produced for Woolworths. Our brand is built on the promise of consistent quality and winning these sought-after cheese awards is not only an immense
honour for Parmalat SA, but it is also validation for the continuous hard work by our various teams to ensure our range of cheeses maintains its exacting quality standards.”
Kobus Mulder, Chief Judge for the SA Dairy Championships and international dairy expert, says the process of determining the Dairy Product of the Year from such diverse classes as ice cream and butter, or cottage cheese and sheep’s milk cheese, is no easy feat. “Agri-Expo instituted a new procedure this year – all the Qualité winners are lined up and evaluated to determine the most superior dairy product from amongst these exceptional products. In previous years the product with the highest overall score was awarded this honour.”
1 March 2017
Parmalat’s yoghurts are Halaal-verified and certified by MJC
The quality of the products it offers to consumers is of the utmost importance to Parmalat and the company’s entire yoghurt range is Halaal-verified and certified by the Muslim Judicial Council (MJC). The ingredients and processes used, as well as Parmalat’s factories, also have MJC-accreditation.
Parmalat has always been sensitive to and respectful of the individual dietary needs of its consumers of various religious backgrounds and is proud of the Muslim Judicial Council (MJC) Halaal Trust’s accreditation of Parmalat yoghurts, making it fit for consumption by Muslim consumers.
The MJC is an organisation entrusted by the Muslim community with ensuring that food consumed is Halaal. MJC scholars say the Council has thoroughly investigated the matter and can confidently say that whatever products are certified by the Muslim Judicial Council is Halaal, in particular the gelatin used in these foods. “We wish to reassure the community that the use of gelatin if certified by the MJC is Halaal and in line with the Ruling of the MJC Fatwa Dept. and other reputable Islamic Scholars worldwide. The issue of the use of gelatin in food products has been dealt with in detail by the MJC.”
The MJC has been active in South Africa since 1945 and its approval for Parmalat’s yoghurts is in line with universally accepted Halaal certification standards. The MJC has confirmed that all Parmalat’s ingredients, processes and factories have adhered to MJC regulations and have been verified and accredited. The Council’s certificate of approval for yoghurt is also adhered to by other leading yoghurt suppliers.
André Mahoney, Parmalat SA Marketing Executive, has confirmed that Parmalat’s yoghurts are verified and certified and says the company has complied with the MJC-guidelines for many years.
“Our ingredients and processes rigorously adhere to the MJC’s guidelines and also meet our own demanding quality standards.”
December 2016
Parmalat Phuma Phambili – Getting ahead with Parmalat
Parmalat’s Phuma Phambili campaign aims to assist traders in growing their businesses and “getting ahead with Parmalat”, developing their local communities one slice at a time.
The Phuma Phambili Trader Loyalty Campaign is a community-based campaign aimed at growing traders’ businesses through recognising and rewarding the traders and outlets that loyally stock and sell SA’s No.1 Cheese Slice, Parmalat Cheese Slices, to their customers.
The campaign has grown significantly from rewarding 300 outlets and traders when it first started in 2014, to rewarding 800 traders and outlets in 2016.
Incentive prizes help to further develop the outlets’ businesses. Winners are rewarded with prizes that include Parmalat Cheese Slices stock, branded staff aprons and hats, refrigerators, cooking equipment, televisions, outdoor advertising and a spaza shop container.
Parmalat’s Simonsberg 6-Month Matured Gouda wows overseas cheese experts - 23 November 2016
Parmalat cheese has once again showed its class, this time impressing international cheese connoisseurs with its taste and quality. The Simonsberg 6-Month Matured Gouda has been named as a Super Gold Award winner at the World Cheese Awards in Spain. The Super Gold Awards list the world’s best cheeses and the Simonsberg Gouda was one of only two South African cheeses (and the only locally-produced hard cheese) to claim this accolade. It was also the first time a Parmalat cheese won the Super Gold Award at this prestigious annual event.
The winning Simonsberg Gouda is a light creamy cheese with a milky-sweet, savoury taste, and with pleasant tastes of salt and pepper lingering in the mouth. The cheese is produced at the Parmalat SA (PSA) Ladismith Plant and is available at all good retailers.
More than 3 000 cheeses from 32 countries were entered for the 29th World Cheese Awards and 266 judges from 26 countries were tasked with choosing the select group of award-winning cheeses from the thousands of entries.
Parmalat cheeses recorded its best overall annual performance at this year’s Awards by also securing two more gold, one silver and two bronze prizes in other cheese classes. These winners are: gold – Président Brie (class 4), and Simonsberg 24-Month Matured Gouda (class 10); silver – Simonsberg 10-Month Matured Gouda (class 16), and bronze – Parmalat Mild Cheddar (class 2), and Parmalat Smoked Salmon-flavoured Cream Cheese (class 1).
Earlier this year PSA was named as the top performer at the 2016 South African Diary Championship, winning an unrivalled five Qualité and 12 SA Champion awards. André Mahoney, PSA Marketing Executive, says the Super Gold Award proves that the Parmalat cheese basket can compete with the best international cheeses. “Our focus has always been and still remains on great-tasting quality and we are proud that this is not only recognised locally, but also internationally.”
Parmalat geared for future growth - 8 April 2016
Parmalat SA (PSA) plans to embark on a major cheese development project over the course of the next year and will be investing in key operational business changes. The cheese development project is set to ensuring the continual sustainability and growth of the Parmalat Cheese business.
Paul Verhaak, PSA General Manager, says recent business reviews showed that the company’s Stellenbosch Plant has limited physical space to provide for future growth. The Plant experiences capacity constraints during peak production periods and additional space is required to ease the current capacity constraints. The reviews also highlighted the need to improve the Stellenbosch Plant’s operational efficiencies.
Analyses showed that the best option would be to relocate the Blue Mould production line at the Stellenbosch Plant to the Ladismith Plant, and to relocate all the other lines (Wedges, Portions, Spreads, Feta, White Mould, Cream Cheese, Mascarpone and Galbani) to the Bonnievale Plant. The impact of the proposed relocation would be that the current Stellenbosch Plant is likely to be closed down over a period of 12 months, with the various production lines being relocated in a staggered manner over the time period.
“The work opportunities will continue to exist, but not in Stellenbosch. Our intention is to accommodate all current Stellenbosch Plant employees at either the Bonnievale or the Ladismith Plant,” says Verhaak. He adds that all reasonable measures would be taken to ensure the Stellenbosch Plant employees receive all the necessary support during the relocation process and to guarantee that PSA fully adheres to all relevant labour legislation. Parmalat’s employees have been informed of the plans to relocate the cheese production lines and the next steps will be to start with a consultative process as prescribed by legislation.
Parmalat SA and Parmalat Africa’s Head Offices will remain in Stellenbosch.
Parmalat Phuma Phambili - Terms And Conditions
No synthetic hormones!
Diary, diet and muscles
One dairy serving equals ...
Milk is delicious and nutritious
How is milk processed?
Nutrients know-how
Rely on milk for calcium!
Good-to-know milk info
Learn about lactose
The White Stuff Story
Additional health benefits of milk
Dairy FAQs
Help for moms and dads battling with picky eaters
No synthetic hormones!
Our milk suppliers sign a declaration that they do not and will not use the supplemental BST (bovine somatotropin) growth hormone for any of their dairy cows. rBST hormones are synthetic hormones that are used to artificially stimulate milk production in cows. The dairy farmers also give consent for any of Parmalat’s dairy advisors to visit their farm to inspect parlour conditions and enforce quality and safety specifications. Parmalat’s dairy advisors are on hand to assist farmers with any queries and issues and we’re proud of the strong interpersonal relationships our advisors forge and maintain with the farmers supplying milk to Parmalat.
This is in line with Parmalat’s commitment to safety and quality. We aspire to meet the highest quality and safety standards in our production processes, including the quality of the milk we use to make our range of products. We are proud of our overall focus on food safety practices and our milk suppliers share this journey with us. They participate in a food safety programme that has been designed to ensure good safety practices, environmental protection and animal well-being. Parmalat’s products are already synonymous with exceptional quality and the numerous awards our products receive annually are testament to our commitment towards producing innovative and quality dairy products. We go the extra mile to ensure that we meet and exceed consumers’ expectations for high quality and delicious dairy products.
Dairy, diet and muscles
Anyone who has ever told you that full-cream milk is bad for you, was so wrong. It can not only help to combat loss in muscle mass (something that usually happens as we get older, especially after the age of 50), but for people who exercise, drinking full-cream milk after exercise will help to enhance muscle mass.
A recent study which looked at the link between high-fat dairy products and health found that “dairy fat consumption is not typically associated with an increased risk of cardiovascular disease, weight gain or type-2 diabetes”.
The study was published in the European Journal of Nutrition. It showed that 11 out of 16 international studies agreed that higher dairy fat intake, incorporated into a balanced diet, was associated with lower body fat levels and lower long-term weight gain.
The researchers also found nothing to link full-fat dairy products with poorer metabolic health or increased risk of diabetes.
*source: www.dairyherd.com www.health24.com
One dairy serving equals ...
One cup of milk
One cup low fat buttermilk
Half a cup of evaporated milk
A 175 ml portion of plain non-fat yogurt
A 175 ml portion of low fat yogurt with fruit.
Did you know?
Three servings of dairy a day is the healthy way!
Milk is delicious and nutritious
The composition of milk is:
• 87.3 % water;
• 3.8 % milk fat;
• 8.9 % solids-not fat;
• 3.4 % protein (¾ casein);
• 4.7 % lactose, and
• 0.8 % minerals.
Did you know?
One serving of milk (250ml) contains:
As much protein as a large egg;
As much calcium as seven medium sardines consumed with their bones;
More thiamin, riboflavin and niacin than a slice of 100% whole wheat bread;
Almost as much potassium as a banana;
Half the cholesterol of 100g of haddock;
Close to ¾ of the vitamin A in 125ml of broccoli;
Less fat than 450g of lean ground beef, and
About 50% of the vitamin D adults under 50 years old need daily.
How is milk processed?
Milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins.
Ordinary fresh milk sold for domestic use must contain a minimum of 3,3%fat and 8,5% fat-free solids.
Most milk that is consumed via commercial sources today is processed in at least one of the following ways:
• Pasteurisation: Milk is exposed to intensified temperatures, usually 72°C, for fifteen seconds. This destroys all the pathogenic organisms, the heat resistant tuberculosis bacteria, as well as approximately 90 percent of all remaining organisms, without causing any visible changes.
• Homogenisation: Most liquid milk products are homogenised. This involves the breaking down of milk fats into small particles so that a layer of cream is not formed on the surface.
• UHT process: During this process of Ultra Heat Treatment (UHT), milk is exposed to a temperature of 136°C for four seconds. These products have a long shelf life because UHT destroys all bacteria that are not destroyed during the pasteurisation process.
• Standardisation: This is the deliberate modification of milk composition by removing milk fats to reduce the fat content to the required 3.3%, or to control the total solids composition of milk products.
• Sterilisation: This is a heat treatment which will destroy all organisms, give the milk a brownish colour and make it taste like boiled milk.
Nutrients know-how
Milk and milk products naturally provide nine essential nutrients for normal growth and for the maintenance of good health.
These nutrients include:
• Calcium: A 250ml serving of milk provides 30% of the daily requirement of calcium. Calcium helps build and maintain strong bones and teeth. This mineral also plays an important role in nerve function, muscle contraction and blood clotting.
• Vitamin D: When fortified, a glass of milk provides about 25% of the daily value for vitamin D. Vitamin D helps to promote the absorption of calcium and enhances bone mineralisation. Milk is one of the few dietary sources of this important nutrient.
• Protein: Milk protein is a 'complete protein', because it contains all the essential amino acids we need for the growth of new tissues and the repair of damaged ones. These amino acids are classified as 'essential' because the human body is not able to manufacture them and we are dependent on our food to supply this in adequate quantities. A 250ml glass of milk provides about 16% of the daily value for protein.
• Potassium: Potassium regulates the body’s fluid balance and helps maintain normal blood pressure. It’s also needed for muscle activity and contraction. A glass of milk provides 11% of the daily value of potassium.
• Vitamin A: A glass of milk provides 10% of the daily value of vitamin A. This nutrient helps maintain normal vision and skin. It also helps regulate cell growth and maintains the integrity of the immune system.
• Vitamin B12: Vitamin B12 helps build red blood cells that carry oxygen from the lungs to working muscles. Just one 250ml glass of milk provides about 13% of the daily value for this vitamin.
• Riboflavin: Milk is an excellent source of riboflavin, providing 24% of the daily value. Riboflavin, also known as vitamin B2, helps convert food into energy – a process crucial for exercising muscles.
• Niacin (or equivalent): Niacin is important for the normal function of many enzymes in the body, and is involved in the metabolism of sugars and fatty acids. A glass of milk contains 10% of the daily value for niacin.
• Phosphorus: It helps strengthen bones and generates energy in your body’s cells. Providing 20% of the daily value, milk is an excellent source of phosphorus.
Rely on milk for calcium!
Milk products are the most reliable source of calcium. Throughout our lives, calcium is necessary for many of our body’s vital functions. Milk contains large quantities of calcium that can be well absorbed by our bodies.
Eight out of ten South African women do not get enough calcium. And half of the male population in South Africa do not get their recommended daily allowance (RDA) of calcium. Dairy products are still considered the most affordable source of calcium.
Vitamin D is necessary to help your body absorb and use the calcium found in the foods you eat. For this reason, it plays an important role in the maintenance of healthy bones. Recent studies indicate that vitamin D may also contribute to the prevention of colon cancer, multiple sclerosis, rheumatoid arthritis and type 1 diabetes.
Good-to-know milk info
Handle with care
At the supermarket always collect dairy products from the fridge last when you have done the rest of your shopping; this will minimise the length of time it spends out of the refrigerator.
Refrigerated dairy products should be refrigerated again as soon as possible after you have bought it. It is preferable to store it on the shelves of the fridge and not in the door, which is usually not as cold.
Also remember not to store milk alongside smelly foods such as onions and garlic, as it could take on those odours. Keep milk in the container in which you bought it and never decant leftover milk back into the original container.
Remember!
Always check the sell-by-date on the milk container before you buy it.
Did you know?
Consuming three servings of milk, cheese or yoghurt a day can help maintain a healthy body weight. A serving consists of 250ml of milk, 175ml of yoghurt or 50g of hard cheese such as cheddar or Gouda.
Did you know?
Milk, cheese, and yogurt are naturally nutrient-rich foods providing calcium, potassium, other minerals, vitamins, and protein essential for children’s growth and development
Dairy products are a good source of vitamin D, which helps your body absorb calcium.
Dairy is good for your children
Feeding children the recommended amounts of dairy products for their age not only provides their bodies with calcium and potassium, it can also act as prevention against bone fractures and may even prevent them from developing osteoporosis in later years.
Studies in children and adolescents demonstrate that the consumption of dairy products such as unflavoured and flavoured milk increases calcium intake and improves the overall nutritional quality of their diets.
Some like it hot
Milk should be treated gently and heated up slowly to prevent scorching it and ending up with a ‘skin’ on the top. On the stove top heat the milk gently until tiny bubbles start to form around the edge of the pot and it starts to steam.
If you are using the microwave oven be sure to stir the milk a couple of times during the cooking process to promote even heat distribution.
Learn about lactose
Lactose is the milk sugar that occurs naturally in milk. Usually, the body breaks down lactose into simpler sugars by means of an enzyme called lactase. The broken down sugars are then absorbed by the body and used as energy.
Lactose intolerance occurs when there is insufficient lactase in the gut and the body is therefore unable to break down the lactose, which remains in the gut and leads to bloating, flatulence and discomfort.
Coping with lactose intolerance
Although removing foods such as milk and milk products, and foods containing milk or milk powder is the first step in dealing with lactose intolerance, this can also create nutritional problems. Milk is an essential source of calcium, which is needed for the growth and repair of bones throughout life, and if you need to minimise your intake of milk because of an allergy or intolerance, you should keep in mind that cheese and yoghurt are both excellent sources of calcium, and they have low lactose content.
Another great option is consuming lactose-free milk such as Parmalat’s EasyGest.
The White Stuff Story
mĭlk. 1. n. Opaque white fluid secreted by female mammals for nourishment of their young; milk of cow etc. as food.
The Middle East were pioneers of milk consumption as human food. Goats and sheep were domesticated between 9 000 and 8 000 BC, and cattle were being herded in parts of Turkey around 7 000 BC. There is evidence of milk consumption in the British Isles during the Neolithic period.
The use of cheese and butter spread in Europe, parts of Asia and parts of Africa. Domestic cows, which previously existed throughout much of Eurasia, were then introduced to the colonies of Europe during the Age of Exploration.
The legend about the birth of cheese
It is still not clear how man discovered rennet and learned how to produce cheese. As an explanation, several legends have arisen. The most well-known is that of an Arabian merchant who had to cross the desert and brought with him some food, including milk. For transportation, he used a sack made from the dried out stomach of a sheep.
The movement during the trip, along with the heat and the enzymes that remained on the sides of the sheep’s stomach, are said to have turned the milk acidic and solidified the proteins present inside. And that is how rennet is said to have been born.
No, the nymphs did it!
Greek mythology has also occupied itself with the discovery of cheese, attributing it to the nymphs who are said to have taught Aristeo, son of Apollo, the art of making rennet and transforming milk.
It is most probable that the discovery of cheese was made by accident, and it came about in an attempt to transport and conserve milk for long periods of time.
Milk production today
In the Western world today, cow's milk is produced on an industrial scale. It is by far the most commonly consumed form of milk. Commercial dairy farming using automated milking equipment produces the vast majority of milk in developed countries. The largest producers of dairy products and milk today are India followed by the United States and New Zealand.
Dairy cows are milked two or three times a day, depending on the quantity of milk produced by a specific herd.
A healthy cow may produce up to 65 litres per day. Milk production peaks approximately 60 days after calving, after which it starts dropping. After 300 days, the cow is no longer milked and is given a respite of two to three months. A healthy, strong cow may have up to eight lactation periods during a lifetime.
Additional health benefits of milk
Research has indicated that key milk nutrients may do more than just help keep bones strong. Take a look:
Cancer
A study published in the American Journal of Clinical Nutrition shows that increasing their intake of calcium and vitamin D could reduce the risk for cancer in women by at least 60%. The risk of developing cancer was 47% lower for those taking calcium alone.
Harvard Medical School and Brigham and Women’s Hospital in the US pooled the raw survey data from 10 different studies, extracting information on daily intake of dairy products and calcium supplements, as well long-term diagnoses of colorectal cancer. They found that people who drank at least one 250ml glass of milk a day were 15% less likely to get colorectal cancer than people who drank almost none.
Diabetes
A meta-analysis and review published in the Journal of Clinical Endocrinology & Metabolism states that an increase in calcium and vitamin D could help decrease the risk of type 2 diabetes by nearly 15%.
PMS
The American Journal of Obstetrics and Gynaecology found that calcium supplementation is a simple and effective treatment in premenstrual syndrome. The study indicated that the overall severity of symptoms – both psychological and physical – was reduced by 48% in the group of women talking calcium. Another study conducted by the US Department of Agriculture’s Human Nutrition Research Center, found that women on a high calcium diet were less irritable, emotional, and depressed.
Insomnia
According to a study published in the American Journal of Clinical Nutrition, a protein naturally found in milk – alpha-lactalbumin, rich in tryptophan – may improve sleep quality and next day alertness.
Milk′s sleep-inducing properties have been documented for centuries. Dating back to 1500 BC, the oldest medical text – it forms the basis of Indian Ayurvedic medicine – advises poor sleepers to drink a glass of milk before going to bed.
Tooth decay
Clinical research from UCLA School of Dentistry finds what many dentists have known for years: milk helps build strong teeth and may help to prevent tooth decay. Besides calcium, milk contains multiple proteins critical for oral health. These include casein which prevents cavity-causing bacteria from sticking to the tooth surface, as well as anti-bacterials that promote oral health overall.
Alzheimer’s disease
According to a study published in the medical journal, Neurology, elderly people who consume low levels of vitamin B12 and folate may have an increased risk of developing Alzheimer's disease. Milk is a good source of vitamin B12 and three cups of milk provide the entire amount of vitamin B12 needed by most adults each day.
Muscle training
Research reveals the ability of milk to support muscle protein accretion. In young men completing 12 weeks of resistance training, researchers observed a tendency for greater gains in whole body lean mass with consumption of milk. Milk includes two types of protein: casein, which makes up 80% of the total protein content, and whey, which accounts for the remaining 20%. Both are recognised as high-quality, muscle-building proteins. In fact, whey is currently the most common form of protein found in bodybuilding supplements.
Chocolate milk for athletes
Researchers at Indiana University at Bloomington found that chocolate milk effectively helps athletes recover from an intense workout. When they drank chocolate milk, the amount of time they could exercise until they were exhausted was similar or longer to when they drank fluid-replacement drinks (like sports drinks) alone. This suggests that the ratio of proteins to carbohydrates in chocolate milk may be an effective means of refueling glycogen depleted muscles. Plus it’s cheaper, easily available, effective and doesn’t have any harmful side effects.
Healthy hair
Milk contains the ideal mix of nutrients for beautiful healthy hair:
Dairy FAQ's
Have a question about something dairy-related? Take a look at these FAQs:
Help for moms and dads battling with picky eaters
Don’t despair if you find yourself unable to convince your child to eat healthy foods. Most parents experience phases where their children will reject certain foods. There are a number of tricks to get around this, such as disguising healthy vegetables in popular family dishes.
When making spaghetti bolognaise, add grated carrot and celery to the mince mixture to increase the nutritional value of the dish; stir in some grated cheese and mashed, cooked cauliflower to mashed potatoes; and disguise the aubergine in Moussaka by cubing it and frying it along with the mince mixture.
Stick to the routine
Children thrive on routine. From knowing which toys they get to play with in the bath, to having the same bedtime every night, these rules and regulations give their lives structure and help them feel safe in their world. This rule applies to meals too. Small children especially should be served their meals at the same time each day and should have their own place at the dining table. In the same vein, do not offer your child too many choices, for example at breakfast time they should have a choice between no more than two types of cereal, and in the evenings they should be offered the same foods as the other members of the family.
Don’t resort to bribery
Promising your child a slice of cake if she finishes her supper may work in the short term but it is not a good long term solution to the problem. Instead, if your child refuses to eat her dinner, take the plate away without making a fuss but do not give her any other dinner options. Children are more likely to reject food they are not partial to if they think they will get offered something else instead.
Make meal times a family affair
Too many modern families eat on the run or in front of the television. Turn meal times into quality time with your children and you will be amazed by how they thrive on the attention, not to mention tuck in to a healthy meal as they follow the example set by their parents. Get the mood right by setting the table properly, then switch off the television, put those cellphones away, take the phone off the hook and enjoy spending some quality time together.
“But I’m not hungry in the morning”
Many children refuse to eat breakfast, saying that they are simply not hungry. You can combat this by offering your child a small piece of fruit or a small serving of yoghurt, and then make sure you add some extra healthy snacks to their lunchbox to keep them going throughout the school day. On days that your child has high-energy extra-curricular activities after school be sure to add an extra sandwich and a serving of fruit to their lunchboxes as well as a bottle of water to keep them hydrated in hot weather.
Pitfalls and good ideas
Be aware of common pitfalls such as letting your small child consume unhealthy snacks and sugary drinks before supper. This will certainly impact on her appetite when supper is finally ready. Try to take your child’s mind off her rumbling tummy by letting her help to prepare the evening meal.
Even very young children can shred lettuce to make a salad and arrange cherry tomatoes and cubes of cheese and cucumber on top. You are also more likely to be successful in introducing new foods to your child if she has been involved in the preparation of the dish. Likewise, get your child involved in shopping for fresh fruit and vegetables. Once you have made your purchases allow your child to hold the produce, to smell it and touch it. Focus on how beautiful it is to look at and not only how good it tastes.
The problem with teenagers
The teenage years are a source of stress and frustration for children and parents alike for a myriad of reasons, behavioural and otherwise. From a nutritional standpoint, the teen diet should be designed to promote healthy habits that the child can take into adulthood, and to sustain growth.
But at this time, when most teenagers are developing their first real independence from their parents, they tend to eat the food promoted by their peers and are resistant to taking instructions from Mom and dad. Apart from ensuring that the fridge is always stocked with healthy snacks and appealing to their better judgement, you can also appeal to your teenager’s vanity.
Lead by example
Children of all ages learn by watching and imitating what goes on in the world around them. As parents you are your child’s primary role models and setting a good example for them is non-negotiable. If Mom and Dad are enjoying their meal, it stands to reason that the child will be more likely to try the foods on their plate. You should also try and show your child your own willingness to try new foods and in so doing you will demonstrate to them how to be open-minded about food.
Try, and then try again. And again
Children are naturally suspicious of new foods and need to be offered the “strange” ingredient up to 12 times before they get accustomed to it and are prepared to eat it. Most parents will however stop putting the food in question on the child’s plate after two or three disastrous attempts.
The South African dairy industry provides healthy, nutritious products to millions of South Africans each year.
The industry operates to free market principles and Parmalat is one of the leaders in this highly competitive industry. The SA industry provides work to more than 60000 people, contributing to the country’s economy and sustaining job industries in the industry.
Safety and other legislation
South African dairy products comply with high safety and quality standards, in accordance with local legislation about issues ranging from safety to packaging and ingredients.
Go to www.rediscoverdairy.co.za for more details about the goodness of dairy or visit www.sampro.co.za and www.milksa.co.za for more details about the organised dairy industry in South Africa.
5 Things you didn’t know about cows
Fun facts about dairy products
Kids in the kitchen
Your food questions – here are some answers
Help for moms and dads
Milky goodness
Eating cheese can help prevent cavities. The protein, calcium and phosphorous it contains, allows cheese to help protect tooth enamel and neutralise the acids in the food you eat. It also stimulates the production of saliva, helping your body to digest the food you eat.
Make your own pizzas
Here’s how you do it:
Spread a bit of bottled tomato sauce on a whole-wheat pita bread.
Sprinkle slices of cooked ham, well-drained tinned corn and finely chopped green pepper on top. Season the toppings with salt, pepper and dried marjoram. Top with grated mozzarella pizza cheese and bake in a preheated oven at 180 degrees C until the cheese melts and bubbles.
Make your own stuffed potatoes
Here’s how you do it:
Allow a baked potato to cool down so you can hold it without burning yourself. Cut it in half lengthways and carefully scoop out the flesh, keeping the shell of the potato intact. Mash the potato flesh with milk and margarine to make a smooth mash. Season to taste with salt and pepper and stir in the ingredients of your choice. Sprinkle with grated cheddar cheese and grill until the cheese bubbles and browns.
Add ingredients of your choice to make these potatoes a meal on their own, and serve with a fresh green salad. Here are some combinations you can try:
• Finely chopped spring onion and crispy bacon
• Olives and sun-dried tomato pesto
• Tinned sweet corn and English mustard
• Feta cheese and sliced Vienna sausages
Make your own hot chocolate
Here’s how you do it:
Pour 250ml milk into a jug. Add 5ml of cocoa powder, 1ml of vanilla essence and 5ml of sugar and stir well. Microwave for a minute or two and sprinkle grated chocolate on top. Yum!
Make your own rainbow sandwiches
Here’s how you do it:
Cut the crusts off three slices of fresh white bread. Use a rolling pin to gently flatten out each slice but make sure they retain their original shape. Spread a thin layer of fish paste on one slice, and place the second slice on top.
Spread the second slice with a thin layer of mashed avocado pear and place the third slice on top.
Finish off the sandwich tower with a thin layer of Melrose cheese spread. Carefully roll up the sandwich so it looks like a Swiss roll. Wrap it tightly in cling film and place in the fridge for 10 minutes. Then cut the sandwich into three thick slices and tuck in.
Why is breakfast the most important meal of the day?
Your body is like a car engine and the food you eat is like the fuel you put in the car: it provides your body with the energy it needs to function optimally. In order to concentrate properly at school your body needs energy and breakfast provides this. If you skip breakfast, you will run out of “fuel” by the middle of the morning and you will be left feeling tired – in the same way that a car that runs out of petrol cannot drive any further.
Will drinking milk make me grow bigger?
Milk contains loads of proteins, the essential building blocks for muscle. Proteins will also contribute to the growth and development of healthy bones and muscles. But ultimately it is your genetic make-up that determines how big you will be as an adult.
What is calcium?
Calcium is a mineral in your body that helps keep your teeth and bones healthy. It also helps your muscles to grow and makes sure your nerves transmit the right messages to your brain and around your body.
Give me some examples of a good breakfast?
• Fortified cereal with milk and a little sugar;
• Baked beans on toast with grated cheese and a small apple;
• Toast with peanut butter and a glass of milk, or
• Fresh fruit and yoghurt and a cup of tea with milk.
Tell me more about calcium?
Calcium was discovered in 1808 by the scientist Humphrey Davy. He named it after the Latin word for lime (calcis).
Interested in the road milk travels from the cow to the kitchen? Click here for Afrikaans and English downloads in jpg and pdf formats.
NEW LEGISLATION IMPACTS DAIRY INDUSTRY
SA dairy products are reclassified in line with international standards
New South African food legislation coming into effect in 2016 will see a reclassification of local dairy products and the introduction of a new medium fat class.
Regulation 260 (R260), announced by the Department of Agriculture, Forestry and Fisheries (DAFF), repeals regulation 2581 and aims to align local dairy products with international standards and codes of practice that contribute to the safety, quality and fairness of the international food trade. The R260 legislation was drafted by the Department in close consultation with the dairy industry and other role players.
Parmalat SA (PSA) has announced that its former range of low fat yoghurts will, in line with the new legislation, in future be labelled as medium fat products. While announcing the yoghurt change Parmalat also once again confirmed its commitment to quality and ensuring that its yoghurt range continues to meet consumer’s needs. PSA has opted to not make any changes to its current popular creamy yoghurt recipe, but to rather reclassify the former low fat range to comply with R260 regulations.
Jompie Burger, Managing Director of the Dairy Standards Agency (a non-profit organisation promoting the improvement and safety of the composition of dairy products) says that the “regulation of product labelling is designed to protect consumers, while ensuring fair competition within the industry. The old legislation dates back to 1987 and had to be revised to account for new technology and innovation, as well as accommodate changes in international health regulations.”
One of the implications of R260 is that dairy products will now be categorised according to five different class designations: high fat, full fat, medium fat, low fat and fat free (skimmed). For example, low-fat milk was previously classified as having a fat content of between 1.5% and 2.5%. Under the new legislation, milk with a fat content of between 1.5% and 3.3% will however be classified as “medium fat”. Another example is 2% milk that will no longer be classified as “low fat”.
The new R260 fat classification will be applied across all dairy products, including yoghurt and drinking yoghurt, as well as cheeses. The legislation will in essence lead to the reclassification of the majority of former “low fat” products to “medium fat”.
André Mahoney, Parmalat SA’s Marketing Executive, says the company welcomes the new legislation: “R260 will empower consumers to make informed purchasing decisions and we support that wholeheartedly. We’re keen to ensure that our quality products continue to meet consumers’ needs and that our ranges are in line with legislation. Parmalat has been working on introducing the yoghurt packaging changes for the past year to ensure we meet the DAFF’s March 2016 deadline and that we are in compliance.”
He explains that Parmalat’s Plain Low Fat, Flavoured Smooth Low Fat and Fruited Low Fat will be reclassified as medium fat under the new legislation. “Consumers have consistently told us that they regard Parmalat yoghurt as SA’s best-tasting, they simply love its creamy taste. We consequently decided not to make any changes to our winning recipe. So consumers can expect the same great taste and quality from Parmalat medium-fat yoghurt; our product remains exactly the same, it is simply classified differently. The on-pack label changes to medium fat, but it’s still the same creamy goodness inside. Parmalat’s Fabulite range also continues to be an option for consumers who want to enjoy fat free yoghurt. ”
Apart from the technical updates, the R260 legislation will also comprise stricter labelling requirements for dairy and imitation dairy products: an ingredients list, “best by/use by/sell by” dates, and batch code indicators now become compulsory information that must be displayed on containers of dairy or imitation dairy products. The changes bring R260 in line with the Labelling and Advertising Regulations under the Foodstuffs, Cosmetics and Disinfectants Act of 1972 that governs the labelling and advertising of foodstuffs in South Africa.
|
Class designation |
R2581 of 1987 Milk fat content per 100g |
R260 of 2016 Milk fat content per 100g
|
|
High-fat milk & yoghurt |
At least 4,5% | More than 4,5% |
|
Full-fat milk & yoghurt |
At least 3,3% |
3,3 – 4,5% |
|
Medium-fat milk & yoghurt |
N/A |
1,5 – 3,3% |
|
Low-fat milk & yoghurt |
At least 1,5 but not more than 2,5% |
0.5 –1,5% |
|
Fat-free milk & yoghurt |
Not more than 0,5% |
Less than 0,5% |
Parmalat (PSA) is one of the major players in the South African dairy industry and has been active in the South African dairy industry since 1998. PSA’s brand focus is on quality and the annual national and international awards its products receive are testament to this. Parmalat SA (Pty) Ltd and Parmalat Africa (including South Africa, Zambia, Botswana, Swaziland and Mozambique) form part of Lactalis, a French international dairy company.
Visit www.parmalat.co.za for more information about Parmalat.
News update: In line with new SA food legislation, Parmalat’s low fat yoghurt is now labelled as medium fat.
Parmalat’s range of delicious low fat yoghurt is getting new labels – but South Africa’s best tasting yoghurt will remain exactly the same as always.
In compliance with new legislation to reclassify the fat content of all dairy products in South Africa, in line with global dairy standards, Parmalat and other dairy producers are introducing a new category yoghurt – medium fat.
Yoghurt products with a fat content of 1.5%-3.3% previously labelled as “Low Fat” will now be classified as “Medium Fat”, while yoghurt with a fat content of 0.5%-1.5% will be labelled as Low Fat.
Parmalat’s great-tasting Medium Fat yoghurt range will be available on shelf from March 2016. Parmalat’s extensive yogurt range also includes fat free Fabulite and the Yumchums range for children.
*** More about the new legislation:
Regulation 260 (R260), announced by the Department of Agriculture, Forestry and Fisheries (DAFF), is coming into effect in 2016 and will see a reclassification of local dairy products and the introduction of a new medium fat class.
R260 aims to align local dairy products with international standards and codes of practice that contribute to the safety, quality and fairness of the international food trade.
The new legislation was drafted by the Department in close consultation with the dairy industry and other role players.
The lock-out at some of Parmalat SA’s (PSA) operational facilities has been terminated.
After protracted negotiations between PSA and FAWU, an agreement was reached on Friday, 6 July. This will see a return to work by all striking workers by Monday, 9 July. Chris Vermeulen, PSA’s Human Resource Executive, welcomed the agreement which he regards as a fair and reasonable outcome for both parties. The agreement provides for a 7.75% increase to employees at bargaining unit level.
The agreement ends the 9-day strike that had been accompanied by high levels of intimidation of non-striking workers and incidents of violence resulting in damage to property. Vermeulen lamented the fact that the strike occurred in the first place on a ‘no work, no pay’ basis, worsening the financial hardship of employees even further.
The strike and consequent lock-out followed when a deadlock was reached after negotiations between the parties took place over a number of weeks. PSA implemented the lock-out of less than 700 FAWU-members last week (on Wednesday, 27 June) after the union served PSA with notice of the strike on Monday, 26 June. PSA employs a total workforce of approximately 2400 employees.
Vermeulen said PSA successfully limited the impact of the strike through well-prepared contingency plans and the commitment of its non-striking workforce. Operational plans were in place to ensure that the safety of employees, contractors and customers was not negatively affected. The same applied to product supply to consumers and customers.
Parmalat SA (PSA) implemented a lock-out of employees who are FAWU-members on 27 June. The lockout is effective at some of PSA’s operational facilities and commenced at midday on Wednesday 27 June. It is directed at 75% of the approximately 900 FAWU members working for PSA. PSA employs a total workforce of approximately 2400 employees. The lock-out was implemented in response to the union’s decision to embark on a strike on the 27th after giving the company 48 hours’ notice.
This strike and consequent lock-out followed when a deadlock was reached after negotiations with the union over many weeks. The process included mediation by the CCMA. PSA has described the decision to strike as “disappointing given that the parties had previously, at FAWU’s request, agreed to meet again on 29 June”.
Chris Vermeulen, PSA’s Human Resource Executive, says the company has indicated its willingness throughout the negotiation process to move on its offer if FAWU did the same. “It’s also important to note that the notice to strike was issued without the ballot process being followed in line with FAWU’s own constitution.” He confirmed that PSA has implemented contingency plans to ensure the safety of its employees, contractors and visitors. “Unfortunately the strike has already been accompanied by a high level of intimidation, preventing employees from working or returning to work and there have been incidents of violence resulting in damage to property,” he added.
“Quality however remains our product focus and we have operational plans in place to ensure that product supply to our consumers and customers is not negatively affected.”
Vermeulen says PSA is aware of the financial hardship of some of their employees. “We presented FAWU with an offer which is fair and reasonable given the current economic conditions. It’s sad that the union’s decision to not accept the offer and to embark on industrial action on a ‘no work, no pay’ basis will worsen the hardship of employees even further.”
PSA indicated it will only allow union members back on its premises once the industrial action is officially and unconditionally ended and fully abandoned by FAWU. This is in accordance with standard labour relations practise and legislation.
*At the start of the negotiations between PSA and FAWU the union demanded a 12% increase plus numerous other demands. After weeks of negotiations their demand stood at 9% (on 27 June) with a number of remaining demands, while the company’s offer stood at 7.3% plus a once-off payment of R500. PSA describes the union’s remaining other demands (including monthly incentive bonuses of R1000) as “substantial” and says it cannot be agreed to.
Parmalat SA’s Yoghurt has once again been voted as the ‘Coolest Yoghurt Brand’ in the 2018 Sunday Times Generation Next youth survey, claiming this accolade for the second year running. The 2018 top performing brands were announced at the highly anticipated Sunday Times Generation Next Award ceremony that took place in Sandton on Thursday, 14 June.
Now in its 14th year, the Sunday Times Generation Next youth survey, presented in association with leading youth market specialists HDI Youth Marketeers, polls more than 12,000 youths from around the country across more than 70 categories. The survey is considered the leading barometer of what South African children, teens and young adults find ‘on-trend’ and aspirational. According to Reardon Sanderson, GM group sales and marketing at Tiso Blackstar, the survey is a great insight into how the youth perceive and attribute value to brands in a highly competitive market. “It’s always important for brands to understand how a very switched-on youth segment makes decisions, as they’ll be the income-earners of tomorrow.”
Monica Howarth, Parmalat South Africa (PSA) Marketing Manager, says the fact that Parmalat’s yoghurt range won the top yoghurt spot in the survey for the second consecutive year is testament to the company’s ongoing commitment to great quality and good taste. “It reflects the mammoth efforts of the various teams to ensure that our deliciously creamy yoghurt range continues to deliver on the overall Parmalat brand promise of great quality.” Earlier this year two PSA yoghurts - Medium Fat Yoghurt - Choc Chip, and Medium Fat Yoghurt - Fruited – Strawberry – received Qualité awards at the annual SA Dairy Championships, accolades reserved for only a select few products.
Other Parmalat products such as Steri Stumpie, Melrose Spread and EverFreshUHT Milk also claimed spots in the top ten of their respective categories in this year’s Sunday Times Generation Next Youth survey.
The quality of the products it offers to consumers is of the utmost importance to Parmalat and our entire yoghurt range is Halaal-verified and certified by the Muslim Judicial Council (MJC). The ingredients and processes used, as well as Parmalat’s factories, also have MJC-accreditation.
Parmalat is sensitive to and respectful of the individual dietary needs of consumers of various religious backgrounds. The Muslim Judicial Council (MJC) Halaal Trust’s accreditation of Parmalat yoghurts makes it fit for consumption by Muslim consumers. The company has complied with the MJC-guidelines for many years. The yoghurt range’s ingredients and processes rigorously adhere to the MJC’s guidelines and also meet Parmalat’s own demanding quality standards.
The MJC is an organisation entrusted by the Muslim community with ensuring that food consumed is Halaal. The MJC has been active in South Africa since 1945 and its approval for Parmalat’s yoghurts is in line with universally accepted Halaal certification standards. The MJC has confirmed that all Parmalat’s ingredients, processes and factories have adhered to MJC regulations and have been verified and accredited. The Council’s certificate of approval for yoghurt is also adhered to by other leading yoghurt suppliers.
Parmalat SA has rewritten SA dairy history by claiming the prestigious Product of the Year prize for the second year running at the annual SA Dairy Championships. This achievement is a first of its kind for the 185-year-old event.
PSA secured the 2018 Product of the Year award for the second consecutive year for its 10-month Mature Gouda, an aromatic and full-flavoured cheese produced for Woolworths. PSA triumphed across dairy classes by claiming seven Qualité awards and an exceptional total of 15 SA Championship prizes. Winning products in each class are crowned SA Champions, a select few are awarded the Qualité Mark of Excellence, while only the most superior of these is named as the overall Product of the Year.
The Qualité award is South Africa’s only officially acknowledged symbol of outstanding dairy quality and the following seven Parmalat products will soon be sporting the much desired Qualité black and gold emblem: Président Matured Gouda 6 Months, UHT Low Fat Milk, Medium Fat Yoghurt - Choc Chip, Medium Fat Yoghurt - Fruited – Strawberry, as well as the following three cheeses produced for Woolworths: Matured Gouda 10 Months, Vintage Cheddar – White, and Matured Gouda 20 Months.
Cathy Eve, PSA Marketing Executive, says the team is delighted with the results. “This is the third time in nine years we have won the Product of the Year award for one our cheeses, a clear indication of the high quality of our products and the dedication and diligence of our teams. To make SA Dairy Champs history by winning Product of the Year two years in a row is an added bonus! We’re also especially proud to have secured Qualité awards for two of our Parmalat yoghurts and our Parmalat EverFresh UHT Low Fat Milk. This shows our commitment to high quality dairy products across our product portfolio.”
SA Dairy Championship chief judge and international dairy expert Kobus Mulder says that for a product to be chosen as Dairy Product of the Year in a competition of this nature is a long and difficult journey and the dream of every dairy technologist. “That the honour befalls this year’s winner of the prestigious title for the second year in a row, is exceptional. Not only is it an extraordinary performance, but also proof of sustained good manufacturing practices and quality control by the personnel of the manufacturer. Technically and gastronomically the Parmalat 10- month Mature Gouda is as close to perfection as a food product can come.”
This year’s SA Dairy Championship was contested by 83 producers who entered 945 dairy products. The Championship was first presented in 1834 and is the oldest of its kind in Africa. This year products competed for the attention of 84 judges ranging from food technologists and cheese retailers, to food bloggers and chefs.
Parmalat won two prizes at the prestigious 2017 World Cheese Awards (WCA)* in London where more than 3000 cheeses from across the world were judged. Parmalat’s 20-month aged Mature Gouda made for Woolworths was awarded a silver medal, while Parmalat’s Medium Cheddar won a bronze award.
This international nod of approval for Parmalat’s Matured Gouda produced for Woolworths follows after it was also named as the South African Product of the Year at this year’s SA Dairy Championships. The cheese is an aromatic and full-flavoured cheese.
Parmalat also excelled in the rest of the 2017 SA Dairy Championship competition by winning four coveted Qualité Mark of Excellence awards and 11 SA Champion prizes. The Championship represents the entire South African dairy industry and is perceived as one of the top dairy competitions in the world. Three of PSA’s Qualité award winners are produced at its Ladismith Plant: the Simonsberg Matured Gouda, Parmalat Matured Cheddar, and the Matured Gouda (maximum age 12 months) produced for Woolworths. The fourth PSA product claiming a Qualité award is the Woolworths Vintage Cheddar (minimum age 18 months) produced at the Parmalat Bonnievale Plant.
Commenting on the World Cheese Awards results Cathy Eve, Parmalat SA’s Marketing Executive, says “Parmalat is immensely proud of the team of cheese makers in our business who consistently produce such high quality cheeses. To win local accolades in the form of Qualité awards is very important and to have the same product recognised internationally is a testament to the high level of expertise in the South African industry.”
*This year was the 30th time the annual WCA event took place and the international entries were adjudicated by 230 judges. Cornish kern, a British cheese, was crowned as the overall World Champion Cheese.
Parmalat SA (PSA) has announced the appointment of Eugene Swarts as its new General Manager with effect 1 November 2017. Swarts has been a member of PSA’s Executive team the past five years after joining the business as its Executive: Sales in 2012. He has more than 23 years’ experience in the FMCG industry with extensive experience in strategic and operational Sales and Marketing.
In another top management internal move the current PSA GM, Paul Verhaak, will be appointed as Parmalat’s General Manager: Rest-of-Africa to oversee operations in Zambia, Botswana, Swaziland and Mozambique, as well as Business Development and Exports. Verhaak has been Parmalat SA’s GM since July 2015. Prior to that he headed up the Family Powder Development team within the Lactalis Group. Parmalat SA (Pty) Ltd and Parmalat Africa form part of the French international dairy company Lactalis.
The two announcements follow the resignation of Louise Cooke who has been the CEO of Parmalat SA and Head: Africa Zone for the past eight years.
Commenting on his appointment as PSA’s General Manager, Swarts said he wanted to thank the departing CEO Louise Cooke, as well his predecessor Paul Verhaak for the growth trajectory on which they had placed the business. “At the same time I also acknowledge that PSA will have to keep evolving and improving to ensure it remains relevant in an ever increasingly competitive market. We will do so with the needs of consumers and customers at the forefront of all our strategies.”
Parmalat Yoghurt has been named as the ‘Coolest Yoghurt Brand’ in the 2017 Sunday Times Generation Next youth survey. This is the first year a ‘Coolest Yoghurt’ category was included in the annual survey.
The survey, commissioned by the Sunday Times and conducted by HDI Youth Marketeers, is the leading barometer of youth sentiment towards brands and celebrities in South Africa. Nearly 12000 young people aged between 8 and 23 years and from across urban and peri-urban parts in South Africa were polled.
Commenting on the vote of confidence in Parmalat’s yoghurt from South Africa’s young people Monica Howarth, Parmalat South Africa’s Marketing Manager: Chilled Dairy, says Parmalat’s yoghurt range has been through a journey over the past couple of years. “This involved huge factory investment, product renovation and perfecting our recipes, coupled with an excellent marketing support plan to allow us to drive leadership in this category.”
Some of the other top brands taking the first prize in their respective categories included MrPrice, Colgate, Vodacom, Coca-Cola, Samsung, Avon and WhatsApp. “Young people are becoming increasingly aware of their surroundings and every year they become more open in their consumption habits. Now more than ever, youth want to associate with brands that invest in their communities, brands that do good, that make them feel special, and are accessible and affordable,” added Catherine Bothma, MD of HDI Youth Marketeers.
Parmalat does not compromise on food quality and safety
Parmalat SA does not release products for human consumption that pose any health risk. PSA’s procedures for product evaluation and risk assessment are robust and regularly audited by local customers and authorities, as well as international experts.
A story initially reported in Rapport newspaper on Sunday 26 March 2017 was triggered by a 2016 CCMA ruling in a case between a disgruntled employee and Parmalat South Africa (PSA). The ruling upheld the dismissal of an employee who was removed as a quality manager at a Parmalat Plant in 2014 for poor performance, including not following procedures in the identification and correction of quality issues – a critical role in any food production facility.
Milk is a natural product with quality variations. As a responsible dairy processor PSA has in place specifically designed systems to detect any quality issues as early as possible, and to assess the root causes and take necessary corrective action.
The allegations described in the Rapport story refer to events that took place in 2014. When a processing issue was identified, the rigorous system of identifying the cause and putting corrective action in place was initiated. This would also have formed an important aspect of the quality manager’s role. The source of the problem was in fact identified by an international expert that was asked to assist.
The PSA product safety system worked. It prevented any contaminated product from being released from PSA’s Bonnievale plant to any of our customers, and consumers were never at risk.
PSA is regularly audited by key customers (including retailers and other food manufacturers) and all information about production and product quality is shared openly in such relationships. PSA has not falsified any laboratory reports or deliberately withheld information with the purpose of allowing poor quality products to be distributed and sold on.
As a leading company Parmalat highly values employee engagement – a good, competent and motivated work force is vital to ensure that such a large organisation runs efficiently and everyone maintains the quality standards that make up the Parmalat brand. Job specific expertise and integrity are critical – especially in quality management positions. PSA has many checks and balances to ensure that any employee who is not satisfied with his or her treatment can escalate issues via a Tip-off Line that has been in place since 2010. In this case, the allegations of mismanagement were raised after the process of dismissal had been initiated.
No individual has ever been dismissed from PSA for whistleblowing.
Parmalat entered openly into the CCMA hearing process, knowing full well that it is in the public domain, but being of the opinion that there was nothing to hide. Parmalat does not wish to engage in any personal attack on the employee concerned – the employment issue has been dealt with through the relevant channels and the dismissal has been upheld.
PSA manufactures a wide range of high quality dairy products. The company employs about 2500 people around the country in fields ranging from processing, packing, and distribution, to sales and marketing. The business has a worldwide reputation for good manufacturing practices and high quality products. Good practices and quality products are of the utmost importance to PSA and will not be compromised at any time. It is disappointing that unfounded allegations about Parmalat product safety have found public voice and could cause unnecessary concern.
20 March 2017
Parmalat-produced Matured Gouda is Product of the Year
Parmalat SA (PSA) has asserted its position as the South African dairy industry’s big cheese by claiming the top prize at the 2017 SA Dairy Championships. PSA collected the Product of the Year award for its Matured Gouda (10 months), an aromatic and full-flavoured cheese produced for Woolworths. Parmalat also excelled in the rest of the 2017 competition by winning four coveted Qualité Mark of Excellence awards and 11 SA Champion prizes.
This year’s Championship was contested by 83 producers with 854 products competing in 102 classes. Winning products are crowned SA Champions and only a select few are awarded the Qualité Mark of Excellence, while the most superior of these is named the Product of the Year.
Three of PSA’s Qualité award winners are produced at its Ladismith Plant: the Simonsberg Matured Gouda, Parmalat Matured Cheddar, and the Matured Gouda (maximum age 12 months) produced for Woolworths. The fourth PSA product claiming a Qualité award is the Woolworths Vintage Cheddar (minimum age 18 months) produced at the Parmalat Bonnievale Plant.
Parmalat’s 11 SA Champion prizes are for the following products: Simonsberg Matured Gouda, Parmalat Matured Cheddar, Woolworths Vintage Cheddar produced by PSA, Simonsberg Camembert (Traditional), Président Brie (Ready-to-eat), Simonsberg Brie (Cambrieni), Simonsberg Feta with Herbs, Simonsberg Blue-Veined Cheese (Creamy Blue), Melrose Full Cream Bacon Spread, Melrose IWS Cheddar Slices, and Parmalat Low Fat Chunky Cottage Cheese.
Cathy Eve, PSA’s Marketing Executive, says the team is thrilled about this year’s SA Dairy Championships performance.
“This is the second time in eight years we have won a Product of the Year award; the previous one was in 2009 for an Extra Matured Cheddar produced for Woolworths. Our brand is built on the promise of consistent quality and winning these sought-after cheese awards is not only an immense
honour for Parmalat SA, but it is also validation for the continuous hard work by our various teams to ensure our range of cheeses maintains its exacting quality standards.”
Kobus Mulder, Chief Judge for the SA Dairy Championships and international dairy expert, says the process of determining the Dairy Product of the Year from such diverse classes as ice cream and butter, or cottage cheese and sheep’s milk cheese, is no easy feat. “Agri-Expo instituted a new procedure this year – all the Qualité winners are lined up and evaluated to determine the most superior dairy product from amongst these exceptional products. In previous years the product with the highest overall score was awarded this honour.”
1 March 2017
Parmalat’s yoghurts are Halaal-verified and certified by MJC
The quality of the products it offers to consumers is of the utmost importance to Parmalat and the company’s entire yoghurt range is Halaal-verified and certified by the Muslim Judicial Council (MJC). The ingredients and processes used, as well as Parmalat’s factories, also have MJC-accreditation.
Parmalat has always been sensitive to and respectful of the individual dietary needs of its consumers of various religious backgrounds and is proud of the Muslim Judicial Council (MJC) Halaal Trust’s accreditation of Parmalat yoghurts, making it fit for consumption by Muslim consumers.
The MJC is an organisation entrusted by the Muslim community with ensuring that food consumed is Halaal. MJC scholars say the Council has thoroughly investigated the matter and can confidently say that whatever products are certified by the Muslim Judicial Council is Halaal, in particular the gelatin used in these foods. “We wish to reassure the community that the use of gelatin if certified by the MJC is Halaal and in line with the Ruling of the MJC Fatwa Dept. and other reputable Islamic Scholars worldwide. The issue of the use of gelatin in food products has been dealt with in detail by the MJC.”
The MJC has been active in South Africa since 1945 and its approval for Parmalat’s yoghurts is in line with universally accepted Halaal certification standards. The MJC has confirmed that all Parmalat’s ingredients, processes and factories have adhered to MJC regulations and have been verified and accredited. The Council’s certificate of approval for yoghurt is also adhered to by other leading yoghurt suppliers.
André Mahoney, Parmalat SA Marketing Executive, has confirmed that Parmalat’s yoghurts are verified and certified and says the company has complied with the MJC-guidelines for many years.
“Our ingredients and processes rigorously adhere to the MJC’s guidelines and also meet our own demanding quality standards.”
December 2016
Parmalat Phuma Phambili – Getting ahead with Parmalat
Parmalat’s Phuma Phambili campaign aims to assist traders in growing their businesses and “getting ahead with Parmalat”, developing their local communities one slice at a time.
The Phuma Phambili Trader Loyalty Campaign is a community-based campaign aimed at growing traders’ businesses through recognising and rewarding the traders and outlets that loyally stock and sell SA’s No.1 Cheese Slice, Parmalat Cheese Slices, to their customers.
The campaign has grown significantly from rewarding 300 outlets and traders when it first started in 2014, to rewarding 800 traders and outlets in 2016.
Incentive prizes help to further develop the outlets’ businesses. Winners are rewarded with prizes that include Parmalat Cheese Slices stock, branded staff aprons and hats, refrigerators, cooking equipment, televisions, outdoor advertising and a spaza shop container.
Parmalat’s Simonsberg 6-Month Matured Gouda wows overseas cheese experts - 23 November 2016
Parmalat cheese has once again showed its class, this time impressing international cheese connoisseurs with its taste and quality. The Simonsberg 6-Month Matured Gouda has been named as a Super Gold Award winner at the World Cheese Awards in Spain. The Super Gold Awards list the world’s best cheeses and the Simonsberg Gouda was one of only two South African cheeses (and the only locally-produced hard cheese) to claim this accolade. It was also the first time a Parmalat cheese won the Super Gold Award at this prestigious annual event.
The winning Simonsberg Gouda is a light creamy cheese with a milky-sweet, savoury taste, and with pleasant tastes of salt and pepper lingering in the mouth. The cheese is produced at the Parmalat SA (PSA) Ladismith Plant and is available at all good retailers.
More than 3 000 cheeses from 32 countries were entered for the 29th World Cheese Awards and 266 judges from 26 countries were tasked with choosing the select group of award-winning cheeses from the thousands of entries.
Parmalat cheeses recorded its best overall annual performance at this year’s Awards by also securing two more gold, one silver and two bronze prizes in other cheese classes. These winners are: gold – Président Brie (class 4), and Simonsberg 24-Month Matured Gouda (class 10); silver – Simonsberg 10-Month Matured Gouda (class 16), and bronze – Parmalat Mild Cheddar (class 2), and Parmalat Smoked Salmon-flavoured Cream Cheese (class 1).
Earlier this year PSA was named as the top performer at the 2016 South African Diary Championship, winning an unrivalled five Qualité and 12 SA Champion awards. André Mahoney, PSA Marketing Executive, says the Super Gold Award proves that the Parmalat cheese basket can compete with the best international cheeses. “Our focus has always been and still remains on great-tasting quality and we are proud that this is not only recognised locally, but also internationally.”
Parmalat geared for future growth - 8 April 2016
Parmalat SA (PSA) plans to embark on a major cheese development project over the course of the next year and will be investing in key operational business changes. The cheese development project is set to ensuring the continual sustainability and growth of the Parmalat Cheese business.
Paul Verhaak, PSA General Manager, says recent business reviews showed that the company’s Stellenbosch Plant has limited physical space to provide for future growth. The Plant experiences capacity constraints during peak production periods and additional space is required to ease the current capacity constraints. The reviews also highlighted the need to improve the Stellenbosch Plant’s operational efficiencies.
Analyses showed that the best option would be to relocate the Blue Mould production line at the Stellenbosch Plant to the Ladismith Plant, and to relocate all the other lines (Wedges, Portions, Spreads, Feta, White Mould, Cream Cheese, Mascarpone and Galbani) to the Bonnievale Plant. The impact of the proposed relocation would be that the current Stellenbosch Plant is likely to be closed down over a period of 12 months, with the various production lines being relocated in a staggered manner over the time period.
“The work opportunities will continue to exist, but not in Stellenbosch. Our intention is to accommodate all current Stellenbosch Plant employees at either the Bonnievale or the Ladismith Plant,” says Verhaak. He adds that all reasonable measures would be taken to ensure the Stellenbosch Plant employees receive all the necessary support during the relocation process and to guarantee that PSA fully adheres to all relevant labour legislation. Parmalat’s employees have been informed of the plans to relocate the cheese production lines and the next steps will be to start with a consultative process as prescribed by legislation.
Parmalat SA and Parmalat Africa’s Head Offices will remain in Stellenbosch.
Parmalat Phuma Phambili - Terms And Conditions
