International Delegation of IUoFST Visited Mengnniu Champion Yoghurt Manufactory

One, two, three! Yoghurt! On April 24, a memorable picture that witnessed the friendship between the IUoFST international delegation and low-temp division of Mengniu was taken at the hall of yoghurt manufactory. In the morning, head by IUoFST chairwoman Mary Schmidl, Ted Labuza, chairman of food safety committee of IUoFST, Mansel Griffiths, director of Canadian Food Safety Center, Rao Pingfan, vice director-general of Chinese Institute of Food Science and Technology, and Shaowei, vice secretary-general of Chinese Institute of Food Science and Technology arrived at Mengniu s yoghurt manufactory located in Beijing. He who attracted these renowned guests was Mengniu s Champion Yogurt that authorized as the health food by state a few days ago. IUFoST is an international NGO consisting of representatives in science circle from various counties with the aim to support the implementation of food science theory into practice as well as promote international education and training on food science. In the morning, the delegation members firstly talked to yogurt responsible persons for a better understanding of the entire links of production and sales. They paid attention to cattle breeding, milk tank volume, transportation, sewage disposal, quality inspection, product flavor and international cooperation, index of raw material s vitamin, and production date, etc. Their communication was always in lightened and harmonious atmosphere, and the delegation member carefully tasted the Champion Yogurt on hand from time to time. Mr. Labuza nodded after his first taste and expressed his appreciation on the nice flavor. As the meeting concluded, delegation members visited the yogurt workshop and quality examination room with great interest. They appreciated the production equipment, technique and strict quality system. When knowing Mengniu s inspection cost reached RMB 100 yuan per ton, Mary Schmidl happily said that this standard is quite close to European level. She was also deeply impressed by Mengniu s principle Food is first necessity for people; milk is the first priority for food, while safety is the key to milk.
As for the Champion Yogurt that was authorized as health food, Mansel Griffiths appreciated on the healthy development of Chinese yogurt. Mr. Griffiths introduced that in Europe and America, consumers were now paying more attention on yogurt s function. Some international dairy makers were making efforts to yoghurt s functional knowledge publicity on the basis of functional yoghurt development so as to help consumers build correct concept of yogurt eating. Mr. Griffiths thought that this was the responsibility that large dairy enterprises should take.
After the interview, the leader of low-temp division gifted visitors with fur picture, the traditional Inner Mongolian art work. The joyful and efficient visit concluded, however, professional and high-level cooperation was just to start.