From our families to yours

Inclusivity and Innovation key to success. With more than 40 different ethnicities across a team of nearly 400 and 14 different languages spoken by our leaders across site alone, our team at the FRDC truly is a culturally diverse bunch.

A truck pulls up to the cow shed, a pretty normal scene on a rural New Zealand dairy farm, but it’s not a tanker here to pick up the milk – it’s a delivery truck full of magazines.

“We wanted to improve the farm and do our bit for the environment” is Manawatu farmer Grant Bell’s response when he’s asked why he converted 4ha of his property into an impressive wetland.

Hawke’s Bay farmers Nick and Nicky Dawson have led a clean sweep for Fonterra suppliers at the 2020 New Zealand Dairy Industry Awards.

Fonterra’s Senior Research Technologist Richard Lloyd packed up the 3-D printer with him and has been putting it to good use for the community.

Thanks to technology and a team effort a Kiwi dairy pioneer has been granted his one wish for his twilight years — the chance to see what his life's work has led to in a modern processing plant.

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.

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

Two Fonterra farmers have made the Grand Final of the 2017 FMG Young Farmer of the Year competition.