At Fonterra's Research and Development Center (FRDC), innovation is the heart of our mission. For nearly a century, we have been at the forefront of pioneering advancements in dairy technology, driven by our unwavering commitment to delivering sustainable value from New Zealand's world-renowned milk. We focus on all ages and stages of life, while also tackling some of our biggest sustainability challenges and ensuring we produce high quality safe dairy nutrition.
Amongst our team we have a diverse range of skillsets, knowledge, backgrounds, specialties, and personalities to offer - many are respected and recognised as global leaders in their fields.
Our key areas of focus:
Our expertise at FRDC is made up of 350 staff working in:
We continue to push the boundaries of dairy science and technology solutions. With over 350 employees, we are home to a team of expert scientists, technologists and engineers.
is developed and commercialised to deliver a high concentration of whey protein in powder form.
Achieved what many believed to be impossible by launching the world's first spreadable butter with Anchor™.
Launched Anlene™ Calcium-fortified Products for bone nutrition.
Disrupted the global pizza industry by inventing IQF mozzarella to dramatically reduce production time from 3 months to just 6 hours.
This new high speed diagnostic test helps to ensure milk is safe to supply in seconds versus weeks and cuts testing costs by more than 99%.
Formulated an ambient UHT cream that can be stored in room temperature without compromising quality. A huge step in introducing dairy to consumers in markets with limited to no chilled supply chains.
Partnered with Sea Forest to test the efficacy of seaweed in cows' feed in methane emissions reduction by up to 80%.