Fonterra Expands China Foodservice Business with New Anchor Essence Cream
Fonterra is strengthening its foodservice presence in China with the launch of a new cream for professional bakeries at Bakery China 2026 in Shanghai.
Mark Leslie, Director New Zealand Manufacturing, says Fonterra will be discussing the proposal over the coming weeks with the employees, with a decision expected mid-March.
"This is a difficult process for our people and supporting them is our priority as we work through the details," says Leslie.
"We will be discussing all options and opportunities available to our staff around their future employment, as well as providing the support they need to make decisions should the closure go ahead."
Fonterra Kaikoura employs 22 full time staff and typically operates between three to five months a year producing a small volume of specialty cheese. Moving this production to other sites would bring significant cost savings for the business and its 10,500 farmer shareholders.
"The proposal to close the Kaikoura site has not been made lightly and is one intended to help generate cost savings for the benefit of all Fonterra farmer shareholders," says Leslie.
