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New Zealand's Fonterra's latest moves signal a strategic bifurcation to retain the core milk-and-ingredients cash engine rooted in the Kiwi heartland, while investing in large-scale precision fermentation capacity via its tie-up in Abu Dhabi with Vivici/The Every Co. The NZ sale of brands to the French Lactalis frees up capital and simplifies the co-op’s structure, while the UAE project gives access to a 4 million-litre capacity fermentation facility designed for high-standar

NZ Food Awards 2025 - The Supreme Award win for Fonterra’s Easy Bakery Cream showcases NZ’s world-class dairy R&D — but also exposes the system’s export bias. A product Kiwis can’t buy wins top honours while non-animal innovators like Otis, Elta Ego, and Giesen redefine the meaning of “creaminess” at home. Add the sale of Anchor to Lactalis, and the scene looks more Paris than Palmerston North.