Dairy Research Institute (DRI) founded in Palmerston North
to support dairy companies throughout New Zealand.
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.
demonstrates our contribution to the academic community and advancement of research.
showcase our commitment to research and development.
indicates our commitment to fostering global connections and leveraging collective expertise for mutual growth and 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.
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.
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.
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.
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 key areas of focus:
Our expertise at FRDC is made up of 350 staff working in:
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.
to support dairy companies throughout New Zealand.
Developed single starter strains for making cheese.
allowing cream-based food to be shipped to troops during World War II.
to enable greater automation and continuous processing of cheese. This revolutionised cheesemaking all over the world.
is developed and commercialised to deliver a high concentration of whey protein in powder form.
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.
To make Milk Protein Concentrate dissolve easily in cold liquids, an important step for making cheese and medical beverages.
Disrupted the global pizza industry by inventing IQF mozzarella to dramatically reduce production time from 3 months to just 6 hours.
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%.
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.
Partnered with Sea Forest to test the efficacy of seaweed in cows' feed in methane emissions reduction by up to 80%.
Established the Fonterra Microbiome Research Centre at University College Cork to identify and develop new probiotic strains.
Read our latest innovation stories to find out how we are creating superior products and technologies in dairy.
Fonterra's breakthrough whey protein concentrate revolutionises cultured products.
November 09, 2023
Dr. Maher Fuad, a well-respected research clinician at the Fonterra Research and Development Centre (FRDC), is preparing to unveil ground breaking discoveries regarding the impact of Nutiani Phospholipids [sourced from milk fat globule membrane (MFGM)] supplementation on psychological well-being.
June 14, 2023
Fonterra has established a fifth application centre in China but unlike the other four, the newest one is focused on beverage applications.
April 26, 2023
Established in February, the Centre for Climate Action Joint Venture is now open for business and has appointed an experienced Board of Directors chaired by Sir Brian Roche.
April 06, 2023
Fonterra will contribute up to $50 million over the next four years in a public private partnership that’s working to find a solution to biogenic methane.
December 07, 2022
More than 100 years ago, Fonterra’s Waitoa site had New Zealand’s largest fleet of electric milk trucks. Fast-forward to 2022, the site has welcomed New Zealand’s first modern electric milk tanker.
November 25, 2022
The way people manage their health and wellness is being revolutionised, and we’re seeing this trend growing more prominently due to COVID-19. Consumers are rethinking what it means to age well, are being proactive with their health and taking a holistic perspective on their wellbeing. This has given rise to a range of consumer solutions targeting specific health and wellness needs, which Fonterra is well placed to take advantage of.
June 22, 2022
In 2020, we entered a partnership with Sea Forest to see if using Asparagopsis seaweed as a supplement feed for dairy cows could reduce greenhouse gas emissions. This trial now enters its next phase including a new agreement allowing Fonterra farmers first access to this potential new seaweed solution.
April 29, 2022
Fonterra’s Amsterdam based Trade Strategy and Stakeholder Affairs Manager, Mark Casey, recently attended COP26 – the annual United Nations Convention on Climate in Glasgow. Here are his thoughts on this globally significant event and what it means for the Co-op.
November 26, 2021
Fancy your latte or flat white from a source that produces less waste and is better for the environment?
November 30, 2021
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.
September 02, 2021
A team of six scientists from Fonterra’s Research and Development Centre (FRDC) headed along to the Girl-Powered Workshop on recently to ‘wow’ local students with science.
November 11, 2021
Fonterra has further cemented its position as a leading dairy nutrition producer by becoming a member of the Medical Nutrition International Industry (MNI).
October 26, 2021
A study between Fonterra, Beca, Firstgas Group and EECA has found using organic waste is a viable, untapped solution to provide an alternative to New Zealand’s current residential gas supplies, with the potential to replace nearly 20% of the country’s total gas usage by 2050.
July 07, 2021
Our Anchor Food Professionals (AFP) foodservice business in New Zealand has teamed up with Eat New Zealand to showcase its dairy expertise and hero products.
July 27, 2021
As a Co-op we’ve committed to 100% recyclable, reusable or compostable packaging by 2025 and that means we’re always searching for methods to reduce waste.
June 29, 2021