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.
The co-op hopes to lift New Zealand processing capability by 8.2m litres/day by 2016; this includes lifting Litchfield plant's capability by 4.4mL/day, Edendale 1.4mL/day and Pahiatua 2.4mL/day.
Spierings says very strong milk flows and an extended peak season stretched the co-op's powders capacity and forced it to make lower-returning products.
"We fast-tracked investments to expand our New Zealand capacity and undertook immediate projects to maximise output from existing plants," he says.
"As these have come on stream we have announced further investments to keep us ahead of the milk curve and provide more options for the most profitable end use of our farmer shareholders' milk.
"This gives us more flexibility with what we make and where we make it and lifts our operational efficiency."
Spierings says Fonterra can meet customer demand and keep its farmgate milk price competitive by having New Zealand sites focus as much as possible on products with higher stream returns.
Apart from investment in processing capability, the co-op has also spent $260m on plants supplying products to the foodservice industry.
About $72m was spent at the Clandeboye plant in Canterbury to double grated mozzarella capacity.
At the Eltham site, $32m was spent on boosting slice-on-slice cheese making; at Te Rapa another $32m was spent on cream cheese production.
