Soft ricotta herb gnocchi tossed in nutty brown butter with spring greens, pea asparagus puree, rich parmesan, pangrattato, and zingy lemon zest.

Golden cheesy flatbread loaded with confit garlic, herbs, pistachio pesto, creamy ricotta and mortadella. Mouthwatering melt and stretch in each bite.

Smoked Ham & Cheddar Mousse by Chef David Warren: A savoury blend of smoked chicken ham, creamy cheddar mousse, and bold flavours for a modern culinary twist!

Mango Sticky Rice Tart by Chef Steven Ong. With Thai-inspired sticky rice coconut custard, fresh mango, and a rich coconut whipped ganache, starring Anchor™ Whipping Cream.

Try this delicious Café de Paris butter with simple pantry staples. Perfect for steaks and vegetables. 

Fonterra promotes dairy nutrition and sustainability at CIIE.

Check out our great new test kitchen space in our Anchor Food Professionals HQ in Auckland, New Zealand!

Fonterra’s Core Dairy Category Innovation Insights Lead, Nick Hall, takes a look at the rising trend for new flavours and cuisines in markets with changing tastes and preferences.

We recently entered some of our Anchor Food Professionals products in the International Cheese and Dairy Awards – the world’s biggest platform to champion world class producers of cheese and dairy products.

Last week we were at Asia Pacific’s biggest bakery event - Bakery China in Shanghai.

We’re proud to announce an exciting new partnership with the World Association of Chefs.

Anchor Food Professionals have curated some of the latest trends to help deliver you some menu inspiration!