In 2018 I joined Fonterra in Singapore to become a part of the Global Foodservice team as the Global Commercial Analytics Manager. My role mainly focused on driving more actionable insights in our increasingly dynamic businesses where data is required to cut through noise & inform effective decision-making. Throughout my journey at Fonterra, I’ve been fortunate to experience great support and numerous opportunities. I’ve been able to travel, and work remotely,  but have also been involved in diverse projects within sales, pricing, and strategy.

As of 2022, I have been taking on the role of Sourcing Manager UHT Cream where I’m responsible for the high-growth strategy and performance of our EU-sourced portfolio of specialty creams for food service professionals. What I enjoy most about working at Fonterra is all the incredible teams I’ve been a part of. I’ve been very lucky to have been part of multiple great teams who drive for results, but are equally fun to work with.

In 2016 I started working at Fonterra Heerenveen, right after I finished my study in food technology. My first role was QC Officer in the QA/QC department. Here I worked closely with the production and packing teams while also helping the sales team in Amsterdam with commercial sampling.

After a few years, I felt it was time to take the next step in my career. Fortunately, I had the fantastic opportunity to become the Business Improvement Manager at the same location. In this role, my primary responsibility was to assist with improvement and cost-saving projects, the connections I had from my previous role proved to be extremely valuable. Another part of this role is looking into optimizing the process to meet customer demands, one of the great products that came out of this is our infant formula Lipid70. 

At Fonterra Heerenveen we work 24/7 365 days a year with a group of +/- 75 FTE, I am really proud of the performance we deliver as a site. This can only be achieved with great communication between the employees from different departments.

Even though we have a lot of people based in the Netherlands, we also work very closely with our colleagues in New Zealand. It's very easy to stay connected, exchange knowledge, support each other, and seek assistance whenever necessary. 

I joined Fonterra in January 2015, right at the start of manufacturing in the brand-new Fonterra factory in Heerenveen. That first year was both fascinating and inspiring as we set up all the necessary systems to ensure high-quality and safe dairy ingredients.  

My initial role was as a Data Entry Officer, where I was responsible for reviewing test results and releasing batches. Shortly after, I began supporting the Quality Control team. Through internal and external training, I grew and developed into the role of Quality Control Officer, and eventually transitioned into the position of Quality Assurance Officer.  

From the beginning, it was clear that my colleagues from overseas were deeply committed to Fonterra and its systems. Although the business landscape in the Netherlands differs from that of New Zealand, it didn't take long for me to feel like a part of the Fonterra family. Now, more than 9.5 years later, it remains a great place to work.  

What I enjoy most about working for Fonterra and my current role are the business dynamics, the respect and trust within my team, and the ambition and inspiration from our leaders. This environment encourages me to grow as a professional and contribute to the business's needs. I am proud to help make Fonterra’s Promise of Safe Food, Safe People, and World-Class Quality a reality. 

I joined Fonterra in 2017 as a Technical Graduate where I completed my master's in Dairy Science & Technology. Since then I have taken on a number of roles across sales and marketing, supporting our global ingredients customers through traditional account management and online service channels. In 2022 I relocated to the Fonterra Europe office to join the team as a Technical Solutions Lead where I support customers with ingredient selection and formulation/processing across our protein and specialty portfolio. What I enjoy most about working at Fonterra is the culture at care that we have in our offices across the world. I always feel supported in what I am doing and encouraged to challenge and improve how we do what we do.