1927
Dairy Research Institute (DRI) founded in Palmerston North
to support dairy companies throughout New Zealand. 
Fonterra Research and Development Centre
At Fonterra's Research and Development Center (FRDC), innovation is the heart of our mission. For nearly a century, we have been at the forefront of pioneering advancements in dairy technology, driven by our unwavering commitment to delivering sustainable value from New Zealand's world-renowned milk. We focus on all ages and stages of life, while also tackling some of our biggest sustainability challenges and ensuring we produce high quality safe dairy nutrition.
Our R&D pedigree
1 000+ academic papers
demonstrates our contribution to the academic community and advancement of research.
459+ patents
showcase our commitment to research and development.
60+ global partnerships
indicates our commitment to fostering global connections and leveraging collective expertise for mutual growth and innovation.
A legacy of innovation
With a rich history dating back to our inception, we have consistently pushed the boundaries of what's possible in dairy. Our scientists, engineers, and experts have played a pivotal role in shaping the global dairy industry. From pioneering milk processing techniques to developing cutting-edge technologies, our legacy of innovation speaks for itself.
Maximising the potential of New Zealand milk
We know New Zealand milk and the incredible potential it has. Our teams are continuously working to unlock this potential by creating superior products and technologies. We cover a broad wide spectrum, from improving milk quality to enhancing production processes, all while adhering to the highest sustainability and food safety and quality standards.
Collaborative approach
We believe that true innovation thrives in a collaborative environment. Our research and development (R&D) center serves as a hub for collaboration, bringing together industry experts, partners, and visionaries to tackle complex challenges and drive positive change. By fostering partnerships and knowledge exchange, we aim to accelerate the pace of innovation in the dairy sector.
Our vision for the future
As we look ahead, our vision remains clear: to lead the way in sustainable dairy innovation. We are committed to creating a brighter, more sustainable future for dairy by continuously developing new and improved products, processes, and technologies that benefit our communities, farmers, customers and the environment.
Leading experts in dairy science
Amongst our team we have a diverse range of skillsets, knowledge, backgrounds, specialties, and personalities to offer - many are respected and recognised as global leaders in their fields.
Our people
- 4500 cumulative years of experience
- 90 PhDs
- More than 45 countries represented
Research initiatives
Our key areas of focus:
- Active Living
- Medical
- Healthy Aging
- Infant and Maternal
- Foodservice
- Sustainability
- Complementary Nutrition
- Food Safety and Quality
Areas of expertise
Our expertise at FRDC is made up of 350 staff working in:
- Dairy Science
- Consumer and Applied testing
- Product Design
- Processing and Manufacturing
- Health Research
- Analytical Chemistry
- Microbiology
A history of R&D
We continue to push the boundaries of dairy science and technology solutions. With over 350 employees, we are home to a team of expert scientists, technologists and engineers.
1938
Single starter strains
Developed single starter strains for making cheese. 
1941
Extended the shelf life of Anhydrous Milk Fat
allowing cream-based food to be shipped to troops during World War II. 
1960
Developed the Cheddarmaster
to enable greater automation and continuous processing of cheese. This revolutionised cheesemaking all over the world. 
1970
World's first Whey Protein Concentrate
is developed and commercialised to deliver a high concentration of whey protein in powder form. 
1991
Spreadable butter
Achieved what many believed to be impossible by launching the world's first spreadable butter with Anchor™. 
Launched Anlene™ Calcium-fortified Products for bone nutrition.
2000
Advanced Dairy Technology
To make Milk Protein Concentrate dissolve easily in cold liquids, an important step for making cheese and medical beverages.
2008
Invented Individually Quick Frozen (IQF) mozzarella
Disrupted the global pizza industry by inventing IQF mozzarella to dramatically reduce production time from 3 months to just 6 hours. 
2015
Groundbreaking 'Milk Fingerprinting' technology developed
This new high speed diagnostic test helps to ensure milk is safe to supply in seconds versus weeks and cuts testing costs by more than 99%. 
2018
Ambient UHT cream
Formulated an ambient UHT cream that can be stored in room temperature without compromising quality. A huge step in introducing dairy to consumers in markets with limited to no chilled supply chains. 
2020
Partnered with Sea Forest
Partnered with Sea Forest to test the efficacy of seaweed in cows' feed in methane emissions reduction by up to 80%.
2023
Fonterra Microbiome Research Centre
Established the Fonterra Microbiome Research Centre at University College Cork to identify and develop new probiotic strains. 
Our R&D stories
Read our latest innovation stories to find out how we are creating superior products and technologies in dairy.