Our stories

“There is a growing trend of people using dairy based supplements to enhance and maintain their health and wellbeing”, says Rachel Marshall, Global Technical Engagement Manager for Fonterra’s Sports and Active Lifestyle business unit.

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?

Research looks at what milk is best for you. Fonterra Chief Science and Technology Officer, Jeremy Hill believes cow’s milk is one of the most nutritious options available to consumers.

Where milk comes from plays a part in what milk is best for you. Evidence continues to mount in favour of dairy products being an exceptional source of valuable nutrients.

Fonterra has recently signed up as a foundation donor partner to the newly created New Zealand Food Network.

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.

It remains one of the world's most controversial (and misunderstood) plants, but hemp has not only proven itself as a versatile natural fibre to make a wide range of products, from shoes, clothing, to paper, it’s now revealed itself as the perfect crop for Fonterra.

While lockdown has been tough in many ways, it’s showed us some simple, yet practical ways we can stay healthy, try new recipes, taste new foods, and even have some fun.

‘Meat The Need’ was founded by South Island farmers Wayne Langford and Siobhan O'Malley.

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.

When New Zealand went into Covid-19 lockdown Fonterra’s In-School programmes (Fonterra Milk for Schools and KickStart Breakfast) let Principals know that, at their discretion, they could send product that was already at schools’ home with those most in need.

Sustainability is trending among consumers - and for good reason.

One year on, Rob Fenwick, Chair of our inaugural Sustainability Advisory Panel, reflects on the sustainability challenges facing the Co-op and how the panel is advising the Co-op’s roadmap towards a sustainable future.

We’re offering schools a chance to ditch plastic single-use straws to help the environment.

2,000 bath tubs of sugar – gone!

Fonterra has created a new research and development partnership with BY-HEALTH to accelerate sales growth for its Sports and Active Lifestyle business unit.

When Director Paediatrics, Susan Reelick, agreed to an online briefing at the Shanghai Children, Baby, Maternity Expo (CBME), she was surprised to learn that 10 million people would be listening in.

Learn how Fonterra is feeding India’s growing appetite for dairy.

Fonterra NZMP has had its most successful year at the International Cheese and Dairy Awards.

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’s Director of Sustainability Carolyn Mortland looks at finding a diet that’s good for you and good for the planet.

Our Fonterra Research and Development Centre (FRDC) in Palmerston North employs many of the world’s leading experts in unlocking the goodness of milk.

Lactose is a natural sugar found in milk and is a natural source of energy.

Do non-dairy milks such as almond and soy milk have the same nutrition value as cow’s milk? Read the facts to find out.

We need to be having conversations about the challenge of feeding the world’s burgeoning population.

With increasing awareness and demand for probiotic food and supplements, Fonterra's NZMP extends their line of products.

Fonterra is the first dairy company that can electronically trace its product anywhere in the world within minutes.

Fonterra Head of Nutrition Mindy Wigzell looks at our nutritional needs change as we age.

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.

Full-fat dairy is a friend, not a foe according to on-going scientific research. Growing scientific evidence is showing that dairy fat is not the bad guy and that dairy products like milk, cheese, and yoghurt – including full-fat varieties – may even be protective for heart disease and associated risk factors like blood pressure, type 2 diabetes and obesity.

Struggling to get to sleep? Here’s a few tips and tricks to help you get a better night’s sleep.

New Zealand produces enough food for 50 million people. Pretty impressive for a country of 4.7 million. But with 9 billion mouths to feed by 2050, the world needs to produce more nutrition – 30% more.

Fonterra has partnered with one of China’s leading food distributors to take Anchor products into dozens of cities across China, with the potential to reach hundreds of millions of consumers.

From boosting immunity to improving digestion, probiotics have been touted as the “superhero” of the gut bacteria underworld. And yet, there’s a lot we still don’t know about probiotics because the research is just heating up.

Dr Brendon Gill is a Senior Research Scientist in the Nutrition Lab at our Waitoa site and recently received the Emerging Scientist Award at Waikato’s Kudos Science Awards.

Our secret is out…. the rumours are true…. we’ve made our most delicious ice cream yet. It’s the moment Kiwis have been waiting for– the best New Zealand ice cream combined with the best New Zealand chocolate.

At the International Cheese Awards in the UK recently, Fonterra cheeses and a butter scooped up 12 gold, silver and bronze medals, plus Kapiti Creamy Havati took out the trophy for best New Zealand cheese.

Health has become the new wealth. People have always wanted to stay healthy but how we approach our health today is markedly different from a few years ago. Not so long ago, health and wellness meant a lack of disease and illness.

Imagine if you had a job where you got to create and taste different ice creams all day long.

This week a very proud team will be watching as the new Primo hits the supermarket shelves. It has 40% less added sugar and is now the flavoured dairy milk with the lowest amount of sugar on the market. It contains all the same nutritional benefits and according to the 400 people who were part of the testing research, it now tastes even better than before.

Can you guess what food starts us off in life, keeps us going until we can fend for ourselves and is critical for growing vital body parts?

Kiwi sports scientist Dr. Richard Swinbourne (Ricco) says diet plays a huge part in our sleep patterns.

Texture is just as important as flavor for food producers. Learn more about what textures are most appealing to consumers, and how Fonterra is working to produce food textures that people love.

NZMP is Fonterra's dairy ingredient business. They have recently set up a medical nutrition and healthy ageing division to treat people with illnesses and promote good health. Learn more about the initiative on our website.

New research has found evidence that one of Fonterra’s probiotics can help prevent or treat symptoms of postnatal depression.

Inside six large chest freezers at the Fonterra Research Centre in Palmerston North lies a piece of Kiwi food history.

A recent Massey University study shows children drinking milk at school have greater increases in the size and strength of their bones and that Fonterra Milk for Schools has improved the proportion of children (12 per cent) achieving the recommended number of serves of dairy on weekdays.

For baby orphaned Borneo Pygmy elephants, milk from mum is best but New Zealand milk comes a close second.

Fonterra's recent survey of the New Zealand population shows that many people underestimate dairy as a source of protein. Find out if you are misinformed.

New hope in the fight against gestational diabetes 04 April 2017 TAGS Innovation A new University of Otago study has found a Fonterra probiotic could reduce cases of gestational diabetes in pregnant women by 68 per cent.