Why Fonterra accepted defeat in the dairy aisle
OPINION: Fonterra's sale of its consumer dairy business to Lactalis is a clear sign of the co-operative’s failure to compete in the branded consumer market.
The Kobucha project is shifting from the Fonterra Research & Development Centre (FDRC) to the farm.
Kowbucha are potential methane-busting probiotics from the co-op's dairy culture collection stored at FDRC.
Fonterra head of strategy and innovation, Mark Piper, says the project is about making the most of the co-op's people skills and dairy expertise to unlock the potential of these cultures to help ensure New Zealand stays as a leader in sustainable food production.
"The cultures have been selected over decades for their properties in producing different varieties of cheese, yoghurts, sour creams, and for use as health promoting probiotics," Piper exclaims.
"Following analysis of thousands of strains from the collection, specific strains have been identified as those that could potentially reduce greenhouse gas (GHG) production naturally from inside the cow."
