Nutrition

Well for Ice Cream Innovation Manager, Esraa El Shall, it’s a normal day’s work.  

“If we continue to find better, more innovative ways to improve our products, we’re proving our commitment to doing what’s right by our consumers.”

Mindy is Head of Nutrition at Fonterra. She holds a BSc (Hons) Nutrition and Dietetics from King's College, London.

Can you guess what food starts us off in life, keeps us going until we can fend for ourselves and is critical for growing vital body parts?

Kiwi sports scientist Dr. Richard Swinbourne (Ricco) says diet plays a huge part in our sleep patterns.

Soggy chips, limp salad or fully melted ice-cream, none of these sound particularly appealing but why not? The food is in essence the same – a limp Caesar salad contains the same ingredients as a crisp one and liquid ice cream has the same taste as its frozen self. The difference is texture, or the “mouth feel” of food.

NZMP, Fonterra’s dairy ingredient business, has recently set up a medical nutrition and healthy ageing division to develop science-based solutions that help to treat people who are suffering malnutrition, cancer and other diseases, as well as to help people age in good health.

New research has found evidence that one of Fonterra’s probiotics can help prevent or treat symptoms of postnatal depression. 

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