The Knorrox cubes and stock powders are now a source of iron, while the Knorrox soya mince range is a source of zinc. The recent Knorrox Luncheon celebrated the launch of the new Knorrox fortified products, bringing together the nation’s diverse culinary traditions and promoting essential nutrition in a flavourful way.
Four panellists, Dr Xolile Mkhize, a senior lecturer at the Mangosuthu University of Technology; Siphesihle Kweyama, a clinical dietician; Dudu Mthuli, a dietician and Nono Mtshali, a professional chef, took time to educate the event guests. The conversation, which was led by media personality Sthandwa Nzuza, featured topics such as indigenous foods and their importance, the role of fortification in nutrition, hidden hunger, Unilever’s purpose as related to nutrition and tips on how consumers can make quick but nutritious meals even during load shedding.
Knorrox brand manager Thobeka Mkhize – Goba says, “Research has shown that one in three South Africans have micronutrient deficiencies, as not all foods contain essential vitamins and minerals. With this in mind, we have been working tirelessly to improve the nutritional value of our products so that they not only deliver the rich meaty flavour that we all love and know Knorrox for but also provide nourishment for all Southern Africans.
Knorrox has been in the South African market since 1968 – making it a brand with a rich heritage. The Knorrox range is simple, with each product offering having a defined and essential role in cooking. The Knorrox range includes stock cubes, stock powder, economy soup and soya mince and spices.
At the heart of the event was the legendary seven-colour meal, a feast that showcased the rich flavours of South Africa’s culinary heritage. This symphony of tastes and aromas, represented by a vibrant array of colours, reflected the unity and diversity of the nation.
Renowned Chef Saneh demonstrated her culinary expertise by creating exquisite dishes using the versatile Knorrox products. Chef Saneh ensured that the entire menu, which comprised sauteed spinach, beef curry, and roast chicken, to name a few, was a source of iron. Even the dessert, dark chocolate lava pudding, was a source of iron. Set against a picturesque farm, the luncheon provided a captivating backdrop for celebrating South Africa’s vibrant food culture.
Adds Thobeka Goba – Mkhize, “Knorrox wants to make nutritious eating accessible and affordable for all South Africans by supporting communities with ways to cook nutritious meals with our products and other indigenous foods which are high in essential vitamins and minerals. We are also partnering with skilled chefs, who are Knorrox ambassadors that will be sharing recipes and nutritional information.”
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