Nutrition

We look at how dairy is delivering on the UN Sustainable Development Goals and helping make the world a better place.

Dr Ian Zajac’s work with Fonterra began in early 2017 with a study commissioned by Fonterra to explore the potential brain health benefits of milk. The study involved primary school children, who drank two small serves of milk every day for six months.

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

Fonterra’s Chief Science and Technology Officer Jeremy Hill unveils new research comparing regular cows’ milk with plant-based alternatives based on their nutrient content and cost, and unearths some surprising results.

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.