Global demand for mozzarella driving Clandeboye capability uplift
Fonterra’s Clandeboye site is increasing mozzarella production to meet rising demand for specialised cheese, with the South Canterbury plant on track for another record season.
Fuelled by growing global demand, the increase has been achieved through improved plant operations, efficiency, and performance.
The result builds on a record FY25 for Clandeboye’s Individually Quick Frozen (IQF) mozzarella plants, which turn New Zealand milk into high-value Foodservice products for customers around the world.
Fonterra’s Clandeboye site is the Southern Hemisphere’s largest producer of natural mozzarella, supplying major restaurant brands worldwide. IQF mozzarella from the site is exported to more than 25 countries, including China and those across Southeast Asia.
Using Fonterra’s patented technology, Clandeboye can produce mozzarella in around six hours instead of the traditional three-month process.
Raj Singh, Clandeboye Cheese Manufacturing Manager, says IQF mozzarella is a key Foodservice product for Fonterra, helping the Co-op meet demand from quick-service restaurant customers in global markets.
Consumers, especially across Asia-Pacific, want quick, convenient meal options. As our customers open more stores, their need for cheese keeps growing.
“Our quick-service restaurant customers expect demand to keep rising, driven by population growth and urbanisation.
“Consumers, especially across Asia-Pacific, want quick, convenient meal options. As our customers open more stores, their need for cheese keeps growing.”
Singh says the site is focused on keeping its momentum going as the Co-op continues to invest in growing production of high-value products such as mozzarella and butter. Notably, this includes construction of a new $75 million butter plant at Clandeboye, part of the Co-op's commitment to invest up to $1 billion over the coming years in projects that generate further value and drive operational cost efficiencies.