NESTLÉ INDONESIA "DON'T LET GOOD FOOD GO BAD" BLOGGERS CLASS 2018
First of all, I would like to express my sincerest gratitude to Nestlé Indonesia and Mirum Agency Jakarta for inviting me to the "Don't Let Good Food Go Bad" Bloggers Class 2018! It was such an honor to be able to take part in the amazing event and getting to know more about food safety, how storage affects quality preservation, the proper guidelines in food labeling and Nestlé Indonesia's excellency in preserving the quality of their products in conjunction to prioritizing customers' preferences and satisfaction.
All of you must have known the name Nestlé since the company has been a pioneer in the F&B and nutrition industry worldwide. First expanding its venture to Indonesia 1873, Nestlé has become influential and leading in the industry with many products that have owned trust from people in the community from time to time.
The event was held at The Moon (rooftop level of Hotel Monopoli Kemang) and it was nicely prepared and organized by Mirum Agency for Nestlé Indonesia with the theme of picnic.
BRUNCH - TASTING "NESTUM" CREATIONS BY NESTLÉ INDONESIA
To start the event, we had a brunch; trying and tasting creations of NESTUM, the latest product release by Nestlé Indonesia that has been launched in the market over the past month. As you are reading this right now, you might have been familiar with the product itself!
What is NESTUM?
NESTUM is a cereal product which is made from multigrain and GrainSmarta (mixed composition of oats, wheat and corn). The main aim of NESTUM is to provide a simple, easy to be made and hearty breakfast for consumers who desire a healthy and nutritious breakfast to kick-start the day!
For the brunch session, there was a booth by the side of the pool which is divided into three stations:
- SWEET: Here, they displayed the sweet variant of NESTUM; with chocolate flavor - along with toppings to complement; such as: fresh fruits, yogurt, granola, etc. This one was my favorite because when it comes to having grains, I just simply like to match it with fruits and granola.
- SALAD: They also provided salad toppings, like mushroom, tomatoes, paprika, etc.
- SAVORY: While in this station, they displayed the savory variant of NESTUM. This one was particularly unique and the most anticipated since they provided toppings for their Bubur Ayam creation: crackers, cakwe, chicken & mushroom, even sambal and fried onions!
The entire place was decorated in accordance to the theme of picnic and it was dressed down to the details! We sat down and enjoy our meals while taking pictures and mingling with each other. They also served free-flow infused water and some wonderful canapés!
As millennials or people living in this modern era, we consume many food and beverage products in our daily lives, we do groceries and in the end of the day, we must head to our refrigerator to store some products. May it be things we took out from our groceries shopping, food leftovers or home-cooked dishes. We have been living and believing that to maintain a healthy lifestyle, it is better to cook and prepare our own meals at home. That is certainly not wrong, yet in status quo, most of the health diseases related to digestion are caused by home produces.
We cook using various utensils, may it be pans, knives, cutting boards, graters and many other for various kinds of dishes. Ms. Diana explained that we actually need to make sure that we separate between animal and plant products when we are producing our foods. First thing first, the basic hygiene: WASHING OUR HANDS. Everytime we want to start cooking in the kitchen, make sure that we wash our hands with soap and do not forget to dry it to prevent the development of bacteria. Then we need to use different utensils for animal and plant products because using the same utensils can cause contamination towards ingredients which will then damage the quality and health value of the products. Also, every time we skip from one to another process, we need to wash our hands again and clean the utensils.
Ms. Diana also explained about how important it is for us to have common sense towards the judgement and evaluation of food safety. We need to make sure (especially for raw products) that the products we select have to be fresh and in good condition. The key sentence or the golden sentence, I have to say from her that was repeated over and over again during the talkshow is:
"When in doubt of whether the food is still good or bad, just throw it away." - Ms. Eka Herdiana, Corporate Nutritionist of Nestlé Indonesia
And that is right because all of us must have been dealing with some scenarios where we are not sure of whether the food products are still good or not. The easiest way to judge is back again by common sense. Scan from the visual appearance (color, structure, texture) and aroma, therefore you might be able to determine whether it is still consumable or needs to be thrown away. Do not risk yourself or else you can end up getting contaminated by bacteria and diseases.
To prevent getting food into waste and overstocking products that in the end cannot be consumed due to the deterioration of the quality and safety, we need to shop smarter and plan ahead before we stock things in our refrigerator. Ms. Diana explained that we can prevent wasting products by doing groceries more frequently (2-3 times a week) instead of having the method to shop once for a long time of usage. This is truly important, especially for fresh and raw products like meat, poultry and vegetables. Therefore, it is best to plan so that we can make use of the fresh ingredients directly for usages rather than putting everything in the refrigerator for a long time.
Ms. Diana then discussed in-depth about food storage, especially of storing food in refrigerator. There are guidelines in how we are supposed to store products in the refrigerator and it is important to preserve the quality and safety of the food and beverage products. She told many things about food storage and I truly learned a lot to correct my mistakes that I have been making so far. Food storage in refrigerator is affected by the temperature of where we put the product in. The average temperature of the refrigerator is from 5°C and below. As the part goes up, the colder it gets, therefore we know that the freezer is the coldest part of the refrigerator. We also have chiller and other compartments in the refrigerator and Ms. Diana told us that we need to pay attention to where we put the products in because different product has different rule in food storage. I may not be able to state all the in-depth details but here is the picture of the overall conclusion in how we are supposed to store products in our refrigerator:
And at last, Ms. Diana also gave some information about food labels. In fact, there are lots of purposes and meanings in every food label. We have to be able to distinct between "Expiry Date" and "Best Before" etc in order to help us notice whether the product is still consumable or not. Those two may be tricky to many people. If it is written the expiry date, it means that we can no longer consume the product after the date written. While if it is written "Best Before", we can still consume the products up to 1-2 weeks post the date yet the quality may not be at its best anymore. The information delivered by Ms.Diana was really clear and she gave amazing enlightenment for all of us to be more aware about food safety and its importance for our lives.
INTERACTIVE SESSION
The event was organized to be really laid-back and enjoyable! We had fun during the Interactive Session when we got to work as teams and participate in the games that they had prepared. I was in Team Cheese along with some of the fellow food bloggers: Teddy Zelig (@teddyzelig), Vera J (@jktfoodventure) and Jessica Yulianti (@snapfoodjourney). For the first round, we had to test our attentiveness during the presentation by placing food stickers in the right compartment of the refrigerator. Even though we made several mistakes, yet we won the round and we received a chopper by Tupperware from Nestlé Indonesia! Unto another round where we got to compete in answering questions to be the quickest. We won for the second time and we received an amazing portable blender by Sharp from Nestlé Indonesia. We truly had fun and enjoyed the session. Thank you Nestlé Indonesia for the wonderful and useful gifts!
TALKSHOW: NESTLÉ INDONESIA'S COMMITMENT IN PRESERVING QUALITY IN CONJUNCTION TO CUSTOMERS' PREFERENCES AND SATISFACTION & GUIDELINES IN FOOD LABELING with Mr. Iwan Utama, Head of Quality Management from Nestlé Indonesia | #FoodSafetyTalk
We proceeded with another session to discuss more about Nestlé Indonesia and how the company has been standing as a solid pioneer in the industry. Mr. Iwan explained about the history of the company and the overview of how Nestlé Indonesia follows a consistent procedure in the production and manufacturing process. Nestlé Indonesia started from the first product: Susu Kental Manis "Cap Nona" until having so many products today, including Milo, Cerelac, Bear Brand, Nestlé Pure Life Drinking Water, Cetaphil, Dolcé Gusto, Nescafé, Nestlé Professional and many more! You must have been familiar with those brands that I mentioned and probably using it in your daily basis.
For as long as 150 years, Nestlé Indonesia has been seriously maintaining their commitment in quality preservation. Starting from the cultivation of materials, they have a high standard in selecting the materials which will later be used in production. In the process of production, they are strict in committing to minimize the number of waste down to Zero Waste as a form of caring towards the natural resources. The company also gives a standardized training to everyone who commits to be the human resources in every sector. They always make sure to increase the awareness of everyone working in the company to live up to the standard of their quality. I was amazed to know about their consistent procedures and all the amazing elements and policies in terms of preserving the quality from scratch until packed and delivered to their consumers.
Mr. Iwan also explained how not only preserving excellent quality in their products, Nestlé Indonesia also prioritizes the preferences and satisfactions of their consumers. In meaning that they also make sure that the products taste good and give good uses to the consumers. Mr. Iwan also explained about the guidelines in food labeling. We were socialized about how to properly read and follow the information stated in the product packaging. Though his talk may be delivered quite briefly, yet I was privileged to be able to discover more about the wonderful company.
All of you must have known the name Nestlé since the company has been a pioneer in the F&B and nutrition industry worldwide. First expanding its venture to Indonesia 1873, Nestlé has become influential and leading in the industry with many products that have owned trust from people in the community from time to time.
The event was held at The Moon (rooftop level of Hotel Monopoli Kemang) and it was nicely prepared and organized by Mirum Agency for Nestlé Indonesia with the theme of picnic.
BRUNCH - TASTING "NESTUM" CREATIONS BY NESTLÉ INDONESIA
To start the event, we had a brunch; trying and tasting creations of NESTUM, the latest product release by Nestlé Indonesia that has been launched in the market over the past month. As you are reading this right now, you might have been familiar with the product itself!
What is NESTUM?
NESTUM is a cereal product which is made from multigrain and GrainSmarta (mixed composition of oats, wheat and corn). The main aim of NESTUM is to provide a simple, easy to be made and hearty breakfast for consumers who desire a healthy and nutritious breakfast to kick-start the day!
For the brunch session, there was a booth by the side of the pool which is divided into three stations:
- SWEET: Here, they displayed the sweet variant of NESTUM; with chocolate flavor - along with toppings to complement; such as: fresh fruits, yogurt, granola, etc. This one was my favorite because when it comes to having grains, I just simply like to match it with fruits and granola.
- SALAD: They also provided salad toppings, like mushroom, tomatoes, paprika, etc.
- SAVORY: While in this station, they displayed the savory variant of NESTUM. This one was particularly unique and the most anticipated since they provided toppings for their Bubur Ayam creation: crackers, cakwe, chicken & mushroom, even sambal and fried onions!
NESTUM SWEET
I really liked how the flavor of the chocolate was just fine, without being
overly sweet. Also, the fresh fruits were amazing and I really love that
they had granolas and corn flakes with dried coconuts! Pure joy!
NESTUM SAVORY
This one was on the highlight and everyone loved it! I really liked
how they uniquely created a classic Indonesian dish: Bubur Ayam with having
multigrain as the base and of course, the generous toppings!
TALKSHOW: FOOD SAFETY AND STORAGE GUIDE with Ms. Eka Herdiana, Corporate Nutritionist from Nestlé Indonesia | #FoodSafetyTalk
For the first session in the afternoon, we sat down to discuss about Food Safety and Storage Guide with Ms. Eka Herdiana as the Corporate Nutritionist from Nestlé Indonesia. She told us about how food safety is related to hygiene, quality preservation and the way we store and refrigerate the products.As millennials or people living in this modern era, we consume many food and beverage products in our daily lives, we do groceries and in the end of the day, we must head to our refrigerator to store some products. May it be things we took out from our groceries shopping, food leftovers or home-cooked dishes. We have been living and believing that to maintain a healthy lifestyle, it is better to cook and prepare our own meals at home. That is certainly not wrong, yet in status quo, most of the health diseases related to digestion are caused by home produces.
We cook using various utensils, may it be pans, knives, cutting boards, graters and many other for various kinds of dishes. Ms. Diana explained that we actually need to make sure that we separate between animal and plant products when we are producing our foods. First thing first, the basic hygiene: WASHING OUR HANDS. Everytime we want to start cooking in the kitchen, make sure that we wash our hands with soap and do not forget to dry it to prevent the development of bacteria. Then we need to use different utensils for animal and plant products because using the same utensils can cause contamination towards ingredients which will then damage the quality and health value of the products. Also, every time we skip from one to another process, we need to wash our hands again and clean the utensils.
Ms. Diana also explained about how important it is for us to have common sense towards the judgement and evaluation of food safety. We need to make sure (especially for raw products) that the products we select have to be fresh and in good condition. The key sentence or the golden sentence, I have to say from her that was repeated over and over again during the talkshow is:
"When in doubt of whether the food is still good or bad, just throw it away." - Ms. Eka Herdiana, Corporate Nutritionist of Nestlé Indonesia
And that is right because all of us must have been dealing with some scenarios where we are not sure of whether the food products are still good or not. The easiest way to judge is back again by common sense. Scan from the visual appearance (color, structure, texture) and aroma, therefore you might be able to determine whether it is still consumable or needs to be thrown away. Do not risk yourself or else you can end up getting contaminated by bacteria and diseases.
To prevent getting food into waste and overstocking products that in the end cannot be consumed due to the deterioration of the quality and safety, we need to shop smarter and plan ahead before we stock things in our refrigerator. Ms. Diana explained that we can prevent wasting products by doing groceries more frequently (2-3 times a week) instead of having the method to shop once for a long time of usage. This is truly important, especially for fresh and raw products like meat, poultry and vegetables. Therefore, it is best to plan so that we can make use of the fresh ingredients directly for usages rather than putting everything in the refrigerator for a long time.
Ms. Diana then discussed in-depth about food storage, especially of storing food in refrigerator. There are guidelines in how we are supposed to store products in the refrigerator and it is important to preserve the quality and safety of the food and beverage products. She told many things about food storage and I truly learned a lot to correct my mistakes that I have been making so far. Food storage in refrigerator is affected by the temperature of where we put the product in. The average temperature of the refrigerator is from 5°C and below. As the part goes up, the colder it gets, therefore we know that the freezer is the coldest part of the refrigerator. We also have chiller and other compartments in the refrigerator and Ms. Diana told us that we need to pay attention to where we put the products in because different product has different rule in food storage. I may not be able to state all the in-depth details but here is the picture of the overall conclusion in how we are supposed to store products in our refrigerator:
And at last, Ms. Diana also gave some information about food labels. In fact, there are lots of purposes and meanings in every food label. We have to be able to distinct between "Expiry Date" and "Best Before" etc in order to help us notice whether the product is still consumable or not. Those two may be tricky to many people. If it is written the expiry date, it means that we can no longer consume the product after the date written. While if it is written "Best Before", we can still consume the products up to 1-2 weeks post the date yet the quality may not be at its best anymore. The information delivered by Ms.Diana was really clear and she gave amazing enlightenment for all of us to be more aware about food safety and its importance for our lives.
INTERACTIVE SESSION
The event was organized to be really laid-back and enjoyable! We had fun during the Interactive Session when we got to work as teams and participate in the games that they had prepared. I was in Team Cheese along with some of the fellow food bloggers: Teddy Zelig (@teddyzelig), Vera J (@jktfoodventure) and Jessica Yulianti (@snapfoodjourney). For the first round, we had to test our attentiveness during the presentation by placing food stickers in the right compartment of the refrigerator. Even though we made several mistakes, yet we won the round and we received a chopper by Tupperware from Nestlé Indonesia! Unto another round where we got to compete in answering questions to be the quickest. We won for the second time and we received an amazing portable blender by Sharp from Nestlé Indonesia. We truly had fun and enjoyed the session. Thank you Nestlé Indonesia for the wonderful and useful gifts!
Left to Right: Lia Atmadjaja Tahalele, Eka Hardiana,
Jessica Yulianti,Vera J, Richie Nakata, Teddy Zelig
TALKSHOW: NESTLÉ INDONESIA'S COMMITMENT IN PRESERVING QUALITY IN CONJUNCTION TO CUSTOMERS' PREFERENCES AND SATISFACTION & GUIDELINES IN FOOD LABELING with Mr. Iwan Utama, Head of Quality Management from Nestlé Indonesia | #FoodSafetyTalk
We proceeded with another session to discuss more about Nestlé Indonesia and how the company has been standing as a solid pioneer in the industry. Mr. Iwan explained about the history of the company and the overview of how Nestlé Indonesia follows a consistent procedure in the production and manufacturing process. Nestlé Indonesia started from the first product: Susu Kental Manis "Cap Nona" until having so many products today, including Milo, Cerelac, Bear Brand, Nestlé Pure Life Drinking Water, Cetaphil, Dolcé Gusto, Nescafé, Nestlé Professional and many more! You must have been familiar with those brands that I mentioned and probably using it in your daily basis.
For as long as 150 years, Nestlé Indonesia has been seriously maintaining their commitment in quality preservation. Starting from the cultivation of materials, they have a high standard in selecting the materials which will later be used in production. In the process of production, they are strict in committing to minimize the number of waste down to Zero Waste as a form of caring towards the natural resources. The company also gives a standardized training to everyone who commits to be the human resources in every sector. They always make sure to increase the awareness of everyone working in the company to live up to the standard of their quality. I was amazed to know about their consistent procedures and all the amazing elements and policies in terms of preserving the quality from scratch until packed and delivered to their consumers.
Mr. Iwan also explained how not only preserving excellent quality in their products, Nestlé Indonesia also prioritizes the preferences and satisfactions of their consumers. In meaning that they also make sure that the products taste good and give good uses to the consumers. Mr. Iwan also explained about the guidelines in food labeling. We were socialized about how to properly read and follow the information stated in the product packaging. Though his talk may be delivered quite briefly, yet I was privileged to be able to discover more about the wonderful company.
Thank you, Mr. Iwan Utama for presenting me the portable
blender as an extra prize for answering a question!
Once again, thank you very much to Nestlé Indonesia and Mirum Agency Jakarta for inviting me to this wonderful event. Thumbs up to Mirum for the effort in reaching out to all the participants and preparing everything nicely! I do hope that all the information that I have shared in this blog post may become useful to all of you who are reading this post! Wishing all the very best for Nestlé Indonesia and Mirum Agency Jakarta!
If you want to watch the full video coverage of the event, here's the link to it:
https://www.facebook.com/NestleID/
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