In a significant move towards fostering diversity and inclusivity in STEM (Science, Technology, Engineering, and Mathematics) fields, Fonterra, Aotearoa, New Zealand's largest dairy Co-operative, and Pūhoro, a national Charitable Trust dedicated to increasing Māori participation in STEMM (Science, Technology, Engineering, Mathematics, and Mātauranga Māori), have joined forces in a new partnership.

Fonterra's research and development efforts, particularly in MFGM lipids, are driving significant advancements in infant nutrition and cognitive health.

Fonterra's breakthrough whey protein concentrate revolutionises cultured products.

This year for Chemistry Week, we wanted to introduce some of our team from the Fonterra Research & Development Centre (FRDC) where chemistry is a fundamental part of their roles.

Fonterra has long been at the forefront of innovation in dairy science and nutrition. At the heart of this innovation lies the Fonterra Research and Development Centre in Palmerston North, New Zealand.

Fonterra is taking another step in leveraging its expertise in probiotics by partnering with APC Microbiome Ireland, a world-leading Science Foundation Ireland research centre that is focused on harnessing the power of the microbiome for the health and wellbeing of people and planet.

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.

Fonterra has established a fifth application centre in China but unlike the other four, the newest one is focused on beverage applications.

Our gut is often referred to as our second brain. It’s why we get a ‘gut feeling’ about something when we’re making difficult decisions or those butterflies in our stomach when we’re nervous.