Recently, two of our manufacturing team, Taryn Haslem and Conrad Harle, visited China to gain firsthand experience of our Co-op’s operations and the dynamic Chinese market.

From 12-15 November, Fonterra will participate in the 17th International Hydrocolloids Conference at Massey University in Palmerston North, coinciding with International Chemistry Week 2024. This annual celebration highlights the contributions of chemistry to society, showcasing its role in addressing global challenges.

Fonterra is expanding its Foodservice offerings in China with the launch of a mid-tier UHT cream for bakeries.

The Innovation Lab, which opened in February, is one of several similar Co-op facilities around the world, the others being in Melbourne, Amsterdam, Chicago and six in China.

Some of Fonterra’s largest customers are in New Zealand this week seeing firsthand the value of sustainably produced dairy.

Fonterra has opened its sixth application centre in China to meet growing demand for its foodservice offerings.

Across our Co-operative, dairy know-how and innovation is part of our DNA. For nearly a century, we have been at the forefront of pioneering advancements in dairy nutrition. Take a look at some of our premium ingredients that form the backbone of our exceptional products. 

Some of Japan’s future rugby stars recently visited New Zealand, learning English, playing rugby with local teams and battling it out in a cream competition.

Fonterra was part of a recent New Zealand business delegation to Japan, a market that is one of the Co-op’s top export destinations for high-quality, innovative dairy ingredients.