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.

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. 

Fonterra has teamed up with Superbrewed Food, a natural ingredient manufacturer, to develop functional biomass protein from the Co-op’s lactose.

Companies utilise complementary expertise to meet growing global dairy demand and foster new market opportunities.

Radix Nutrition co-founder and CEO Mike Rudling says it was always their dream to work with Fonterra. The two companies have now worked together for years, perfecting their products with scientific research and nutritional knowledge.

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.

Dr Pierre Venter has been honoured with the Significant Contribution to Food Safety Award at this year’s New Zealand Institute of Food Science and Technology Awards.

As the USA celebrates its Independence Day holiday, we thought it was a good opportunity to showcase the impact your milk makes in the Co-op’s fourth largest market by value.

Mental health is increasingly recognised as a major global concern. There's a growing interest in understanding how our diet, including probiotics, might influence our mental well-being.