Every day, people all around the world consume our dairy in new, fascinating ways. We support every life stage, providing the very young with the best start in life to advanced nutrition for later years.

The way people manage their health and wellness is being revolutionised, and we’re seeing this trend growing more prominently due to COVID-19. Consumers are rethinking what it means to age well, are being proactive with their health and taking a holistic perspective on their wellbeing. This has given rise to a range of consumer solutions targeting specific health and wellness needs, which Fonterra is well placed to take advantage of.

Today is World Water Day, a day that highlights the importance of fresh water and the sustainable management of freshwater resources. This year’s theme, Groundwater – making the invisible visible, is a significant focus for the Co-op in achieving our sustainability targets.

Fonterra’s Amsterdam based Trade Strategy and Stakeholder Affairs Manager, Mark Casey, recently attended COP26 – the annual United Nations Convention on Climate in Glasgow. Here are his thoughts on this globally significant event and what it means for the Co-op.

Fonterra has further cemented its position as a leading dairy nutrition producer by becoming a member of the Medical Nutrition International Industry (MNI).

In a year of supply chain challenges and strong demand for dairy, a massive team effort and the power of partnership has helped Fonterra ship more product than any other year.

Is milk the best source of calcium? Is trim milk watered down? Can you drink milk if you are lactose intolerant? Read on for some milk and dairy myths answered by nutrition expert Laura Anderson.

Strong global demand for our cream cheese has seen Fonterra’s Darfield site in Canterbury hire a full shift of new recruits as the team ramps up production.

COVID’s presented many challenges for businesses, and one of them is the inability to travel. So, when Fonterra’s research and development partner BY-HEALTH wanted to give its customers a glimpse of farming, New Zealand-style, they used live video technology to bridge the gap, taking the farm to the customers.

When COVID closed shops, and many of us were forced to work from home, baking often became the go-to activity for comfort.

COVID-19 has had a massive impact on our everyday lives. What’s also really interesting is how it’s shaping how we think about our weekly shop.

When Fonterra Chief Science & Technology Officer, Dr Jeremy Hill heard the news he was being recognised on the Queen’s Birthday Honours list, he didn’t quite believe it.

Fonterra farmers, factory workers and even some of the crew at Air New Zealand have been doing their bit to help patients suffering from COVID-19.

World Milk Day is all about celebrating the goodness in milk, and we’ve got some milk nutrition facts to do just that.

It's that time of year when we take a look back at the highlights that helped make 2019 what it was before turning the page to 2020.

With increasing awareness and demand for probiotic food and supplements, Fonterra's NZMP extends their line of products.

Fonterra is the first dairy company that can electronically trace its product anywhere in the world within minutes.

Alex Turnbull, Director – NZMP marketing, outlines Fonterra’s ongoing commitment to adding value to New Zealand’s economy and the global dairy industry, in relation to a recent Situation and Outlook report from New Zealand’s Ministry of Primary Industry.

Fonterra is a finalist in the prestigious CR Reporting Awards 2019, which recognise the very best in corporate reporting worldwide.

Trends – Our team at NZMP, Fonterra’s Global Ingredients business, have identified the top five trends for the dairy industry in 2019.

In the topsy-turvy world of food trends, protein doesn’t need much hype, for one simple reason – your body will not function properly without it.

As a nutrition company committed to innovative sustainable food production, we’re proud of the part our dairy plays in helping feed the world.

It’s about taking the goodness of plants, insects, algae, dairy and animal proteins, and using different types of technology to make nutritious food.

Anchor Chef’s Cream has been chosen by the world’s largest foodservice distributor, Sysco, as one of their top ten innovative products for 2019 – the first time a New Zealand product has ever been chosen.

Increasingly, scientific evidence is showing that dairy fat is not the bad guy and that dairy products like milk, cheese and yoghurt.

Full-fat dairy is a friend, not a foe according to on-going scientific research. Growing scientific evidence is showing that dairy fat is not the bad guy and that dairy products like milk, cheese, and yoghurt – including full-fat varieties – may even be protective for heart disease and associated risk factors like blood pressure, type 2 diabetes and obesity.

For the first time in nine years, Korean President Moon Jae-in is visiting New Zealand and no doubt, trade is on his agenda.

To survive in the modern market, you have to adapt to changes. Find out how our award-winning program ‘Disrupt’ helps our employees to drive innovation.