Fonterra to expand mozzarella production capacity at Canterbury plant

Fonterra, a New Zealand-based multinational dairy co-operative, has chalked out plans to expand its mozzarella facility in Clandeboye, Canterbury, with an investment of N$72m ($60.72m).

The project is a part of the co-operative’s strategy to reinforce its food service business in Asia, Africa and the Middle East regions.

The food service category comprises of full and quick service restaurants, institutions, hotels, airline catering facilities and other commercial kitchens.

Being the final stage of a technology upgrade, the expansion will double the capacity of the Clandeboye plant to produce individual quick frozen (IQF) grated mozzarella.

The upgrade, due to start in mid-2014 and end in September 2015, will increase the company’s annual mozzarella production capacity across its two facilities to 50,000t.

Fonterra uses a manufacturing process designed by its R&D centre, at the Clandeboye site.

Unlike the traditional mozzarella processes, the technology allows production of frozen natural shredded mozzarella in one day.

The co-operative is driving the technology in collaboration with the Ministry for Primary Industries, through the primary growth partnership (PGP) initiative.

Fonterra Foodservice director, René Dedoncker, said the food service category is being driven out of emerging Asian markets, where the category is estimated to grow at around 13% annually to 2016.

"Demand for high-value dairy products like mozzarella is being fuelled by changing dietary habits, particularly in Asia where there is a significant move toward more Westernised diets," Dedoncker said.

The co-operative stated that foodservice segment is one of seven strategic paths in its business strategy and it was one of the major contributors to its annual results announced last month.

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Image: The expansion will increase Fonterra’s annual mozzarella production capacity across its two facilities to 50,000t. Photo courtesy of Fonterra Co-operative Group.