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.
Managing director Fonterra Nutrition Sarah Kennedy congratulated Hill on his election.
"This reflects New Zealand's leadership on the international dairy stage and Jeremy's contribution to the industry," says Kennedy. "Fonterra is a world-leader in dairy research and innovation and, since 1991, Jeremy has been at the forefront of that research at Fonterra and its legacy organisations."
Hill was elected last week to the position at the IDF's general assembly at the IDF World Dairy Summit in Cape Town and took the seat. He replaces Richard Doyle, who has completed a four-year term.
With a PhD in biochemistry, at least 100 publications and four patents, Hill has held senior research and development leadership roles. These include stints as general manager R&D at LIC, general manager Fonterra Research Centre and general manager manufacturing innovation. He has also served at Fonterra's director regulatory affairs and food assurance.
Hill is based at the Fonterra R&D centre at Palmerston North. Its products include cheese starter technology, spreadable butter, Anlene, DR10 and DR20 probiotics and 'instant mozzarella'.
