Our stories

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.

It’s a tough question, so here’s one of our experts to explain the answer. Fonterra’s Principal Research Scientist, Sheelagh Hewitt, says it all comes down to how milk reflects light.

Giving them a treat is something most of us admit to doing. But how do we know if it’s good for our pampered pals?

A cuppa is many people’s favourite part of the day – whether it’s a breakfast boost, a mid-morning pick-me-up or a wind-down ritual after a hard day’s work.

A new analysis released today confirms New Zealand dairy farms have the lowest carbon footprint in the world.

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.

Is it possible to boost your immune system? What if you improve your diet? Make other lifestyle changes in the hope of producing the best immune response?

Whether you enjoy daily morning walks, trips to the gym, backyard and competitive sports or weekend mountain hiking, it’s important for your body to stay hydrated.

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.

New Zealand’s first carbonzero milk, Simply Milk, hits supermarket shelves this week, meaning Kiwis can now enjoy their milk and have the satisfaction of helping the environment.

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.

Consumers across the world are seeing protein as the ‘silver bullet’ to good health with dairy products and milk regarded among the holy grail of protein sources.

Are you an adventurous foodie, up for some sashimi, kimchi, a nicely spiced shakshuka or a tea macchiato?

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.