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 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.

Fonterra has once again proven its excellence in the dairy industry with a series of impressive wins at the UK’s prestigious International Cheese and Dairy Awards (ICDA), the world’s biggest platform to champion world-class producers of cheese and dairy products.

As part of an official visit to New Zealand, Premier Li Qiang visited the Fonterra Centre in Auckland accompanied by New Zealand Prime Minister, Christopher Luxon and other officials.

As part of a state visit to China, the Prime Minister of New Zealand, Chris Hipkins, visited our Fonterra Application Centre (FAC) in Shanghai. It was a great opportunity to demonstrate the innovative ways New Zealand dairy is used in Greater China Foodservice.

We answer all your important butter-related questions. Why is butter from New Zealand yellow? The yellow-orange colour of New Zealand butter is perfectly natural. A natural pigment, beta-carotene, provides this yellow colour.

March 22nd is World Water Day, with the global theme ‘Accelerate Change’, focusing on how everyone has a part to play to protect water.

The annual forum, hosted in sunny Florida, brings together more than 1,000 dairy leaders to connect with other industry leaders, advance their knowledge and discover new perspectives on issues that are important to our industry.

In response to the devastating floods that hit the North Island of New Zealand last week, Fonterra has been supporting key community groups on the front-line giving assistance to affected kiwis.