Fonterra opens Chengdu Application Centre to drive Western China growth. Fonterra opens its seventh application centre in Chengdu, expanding its foodservice footprint and value-added dairy offerings across Western China. New innovation hub leverages local culinary trends and high-value dairy ingredients to expand foodservice footprint in inland markets. Fonterra has officially opened its seventh application centre in China, locating the new facility in Chengdu, the economic capital of Sichuan province. The strategic investment strengthens the New Zealand cooperative's foodservice presence across inland China, positioning its Anchor Food Professionals brand to capture rapidly growing regional demand. By establishing a dedicated innovation footprint in Western China, Fonterra aims to partner directly with local bakery, beverage, and dining chains to develop specialized dairy-based menu items tailored to regional flavor profiles. The Chengdu Application Centre features commercial kitchen infrastructure, sensory evaluation areas, and pilot processing equipment designed to demonstrate how technical dairy ingredients perform in commercial food preparation. Food scientists and culinary technicians based at the centre work alongside client development teams to reformulate recipes using cream cheese, UHT cream, mozzarella, and butter. This collaborative culinary approach allows foodservice clients to shorten product development cycles and launch innovative dairy-rich menu offerings to target younger, urban consumers. Expanding into Western China reflects Fonterra's broader corporate strategy to diversify its market reach beyond established first-tier coastal cities like Shanghai, Beijing, and Guangzhou. Western China's rapidly growing middle class and expanding retail foodservice sectors present high-growth opportunities for imported dairy commodities. Culinary trends across the region increasingly incorporate dairy into traditional dishes, hot pots, and tea beverages, creating steady demand for functional, high-performance milk fats and proteins. The foodservice division remains a primary driver of value addition and margin growth for Fonterra's Chinese operations. Rather than relying solely on bulk commodity imports like whole milk powder, supplying specialized, yield-consistent dairy ingredients directly to commercial kitchens generates higher financial returns for New Zealand farmer-shareholders. Establishing regional application hubs provides the technical sales support required to secure long-term supply contracts with fast-growing regional restaurant and bakery franchises. Fonterra's continued expansion in China highlights the critical role of market-tailored product development in maintaining competitive leadership across global export markets. As China's regional food markets mature, technical support facilities serve as a operational bridge connecting pasture-based primary production with evolving consumer tastes. Strengthening regional distribution and application networks secures Fonterra's long-term market access and protects value-added returns across its global dairy supply chain.

Governance transition: Brent Goldsack to retire from Fonterra Board. Fonterra announces that farmer-elected director Brent Goldsack will retire from its board at the annual meeting after nine years of service. Nine-year veteran director steps down at upcoming Annual Meeting as nominations open for two farmer-elected board seats. An official market announcement released via the New Zealand Exchange (NZX) by Fonterra Co-operative Group details upcoming governance changes on the co-operative's board. Farmer-elected director Brent Goldsack has announced his decision to retire from the Fonterra Board at the co-operative's upcoming Annual Meeting, concluding a nine-year tenure of board service. The retirement coincides with the standard rotation cycle for Fonterra's director elections, where shareholder-owners will vote to fill two farmer-elected director positions. While fellow rotating director Cathy Quinn has confirmed her intention to seek re-election, Goldsack elected to step down at the conclusion of his term, opening a seat for new candidate nominations ahead of the annual election process. Throughout his nine years on the Fonterra Board, Goldsack played a prominent role in shaping key governance and financial strategies across the co-operative. His leadership contributions include chairing the Capital Structure Committee and the Co-operative Relations Committee, alongside serving on the Milk Price Panel, Strategic Review Committee, Sustainability and Innovation Committee, and the Audit, Finance and Risk Committee. Fonterra Chairman Peter McBride publicly acknowledged Goldsack's long-standing dedication, praising his hard work and leadership during a transformative era for the co-operative. McBride emphasized that Goldsack leaves Fonterra well-positioned for the future, expressing gratitude on behalf of the board and farmer shareholders for his commitment to the co-op. The announcement marks the official commencement of Fonterra's 2026 director election cycle, with candidate nominations scheduled to open on July 31, 2026. As the global dairy exporter continues to execute its long-term strategic priorities, maintaining strong governance continuity and experienced leadership on its board remains central to protecting farmer-owner returns. You may be interested in. Legal Notice Related notes.

Working for water. Behind Fonterra's new Wai Mahea water treatment plant lies a story of environmental innovation, cultural partnership and a shared commitment to the Waikato River. Master carver Bodie Taylor and the pou he carved guarding Wai Mahea, Fonterra's Hautapu water treatment plant. Photo: Mary Anne Gill For carver Bodie Taylor, the significance of Wai Mahea extends well beyond the pou that now stands at the entrance to the site. The $85 million plant has been designed to improve the quality of water leaving the Hautapu dairy processing facility before it returns to the Waikato River. Its name, gifted by mana whenua, reflects the transformation of water through the removal of impurities. Taylor said the purpose of the plant became clear as discussions progressed during the design and carving process. One aspect was the treatment of water before its return to the river. Another was Fonterra's ability to reuse treated water for practical purposes such as dust suppression on roads. The reuse of treated water was one example of the practical thinking behind the project, reducing waste while supporting other activities on site. "There is innovation to be had," he said. Participants, including environmental manager Jude van Bommel, right, and master carver Bodie Taylor, centre, gathered around braziers to remember loved ones who had died, reflect on the year gone by and share hopes for the future during the ceremony preceding the pou unveiling. Photo: Mary Anne Gill Taylor said the project represented an opportunity to balance environmental responsibility with the realities of modern industry. The collaborative approach particularly impressed him. He reserved special praise for Hautapu environmental manager Jude van Bommel, whose willingness to engage with mana whenua throughout the project helped build strong relationships. "I think when I look at Fonterra environmental manager Jude van Bommel, she's a typical Dutchy hard worker, loves to work as a team," Taylor said. Her Dutch heritage also prompted Taylor to reflect on the Netherlands' long history of living with water and managing its challenges. "Holland is lower than the ocean. The majority of it is lower than sea level," he said. "So they really understand what it means." Taylor said generations of Dutch people had learned the importance of collective effort in managing water, and he saw similar values reflected in the Wai Mahea project. He said van Bommel and her colleagues embraced working alongside local iwi, creating a partnership that went beyond consultation and focused on shared outcomes. The project also highlighted the growing connection between cultural values and environmental management. Waikato-Tainui's Norm Hill said the event marked the first Hautapu celebration held at the site and expressed hope similar ceremonies might be adopted at other Fonterra locations. The ceremony brought together mana whenua, Fonterra staff and guests to acknowledge the past year, celebrate achievements and look ahead to the future. Hautapu is a traditional Matariki ceremony centred on gratitude for the gifts of the environment and recognition of the relationship between people, land and water. For Taylor, those themes align closely with the purpose of Wai Mahea. He believes projects such as the Hautapu treatment plant demonstrate how environmental stewardship, industry and cultural knowledge can work together rather than in opposition. The result is more than new infrastructure or improved wastewater treatment. It is an example of how different perspectives can contribute to a common goal: protecting the health of waterways while supporting one of the region's most important industries. Fonterra staff, Ngāti Korokī-Kahukura and Ngāti Hauā and community representatives in front of the pou and behind them Hautapu's Wai Mahea water treatment plant. Photo: Mary Anne Gill