Fonterra to build new mozzarella plant in South Canterbury

Fonterra global operations chief operating officer Robert Spurway said: “This new plant, like the two before it, uses patented technology to produce a high quality, natural mozzarella without using chemicals in the production process.

“It is the only process of its kind in the world that can significantly reduce production time while still remaining 100% natural, something our customers and their consumers place great value in.

“It is one of our key product differentiators and has helped make mozzarella one of the most in-demand of our foodservice products. Once this expansion is complete, Fonterra’s mozzarella sales will have increased by more than 60% since 2008 when the first IQF plant was built.”

Spurway further explained that the demand for this mozzarella out of China and wider Asia continues to grow as more consumers seek out natural dairy products.

The company also said that the new expansion will capture every cent of value from the milk, and the plants will process the whey and lactose created in the cheese-making process.

The company anticipates that the plant expansion would create full-time employment for 100 people in and around South Canterbury.

Image: Fonterra to double its production capacity of individually quick frozen (IQF) mozzarella. Photo: courtesy of Fonterra Co-operative Group.