Brands

2,000 bath tubs of sugar – gone!

Alex Turnbull, Director – NZMP marketing, outlines Fonterra’s ongoing commitment to adding value to New Zealand’s economy and the global dairy industry, in relation to a recent Situation and Outlook report from New Zealand’s Ministry of Primary Industry.

Moo2Shampoo has proven what can be done when Kiwi businesses are bold.

Three of Fonterra’s brands have been named as some of the most loved brands in New Zealand. Tip Top, Anchor and Mainland all feature in the top 20 of Colmar Brunton’s 2018 brands Kiwi’s love – the only dairy brands in the top 20.

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.

Fonterra’s consumer business, led by Anchor, is marking 5 years in China this week. “It’s great to be here in New Zealand celebrating a significant milestone for Anchor in China, and for the whole Fonterra family,” says Christina Zhu, President of Fonterra Greater China.

Imagine if you had a job where you got to create and taste different ice creams all day long. Sound like a dream? Well for Ice Cream Innovation Manager, Esraa El Shall, it’s a normal day’s work. I’ve always been into science and when I first started Uni I was studying for a Bachelor of Medical Lab Science, but I found it a bit boring. I remembered a food technology day we had at school and how interesting it was. Food is everywhere around us and there’s a lot of science that comes with it, so I decided to change my studies and here I am.

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.

Fonterra Research Centre carries on the legacy of the NZ Dairy Research Institute with a collection of cheese cultures stored inside large freezers. The cultures date back to the 1930s, and include cultures from the Anchor cheese brand.