A refreshing salad of heirloom tomatoes, basil pesto cream cheese, tomato foam, and parmesan wafers.

Home made tagliatelle tossed with ragout of rabbit, with anchovy and chanterelle mushrooms in light pommery mustard cream scented with orange.

Singapore Orchid Tea Mousse, Coconut Cream, Tropical Fruits Potpourri, Coconut Dacquoise.

Flaky croissant with Chocolate Flavoured Hazelnut Pralines.

Try out this delicious Banana Custard Tart in your bakery - made with delicious Anchor milk, cream and butter.

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!

The yellow-orange colour of New Zealand butter is perfectly natural. A natural pigment, beta-carotene, provides this yellow colour.

As part of a state visit to China, the Prime Minister of New Zealand, Chris Hipkins, visited our Fonterra Application Centre (FAC) in Shanghai.

Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès​.

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.

Two of our New Zealand team recently travelled to China to learn more about the UHT Cream market there, and how we can develop great new products for our customers.