Fonterra develops new type of mascarpone for Japan

New Zealand-based dairy co-operative Fonterra is set to introduce a new formulated mascarpone for the Japanese food market.

The dairy cooperative recently commissioned mascarpone line at its Te Rapa site.

Fonterra project manager Shane van den Hurk said: “The mascarpone you find in most supermarket chillers is made to be balanced, slightly sweet, a bit creamy, but with a relatively low fat content so it’s good for ready-to-eat consumption.

“Our ingredients customers, on the other hand, are looking for something that packs more of a punch.  When used as an ingredient, a high-quality mascarpone should have much more depth of flavour; it should be richer, sweeter and with a higher percentage of natural dairy fats.

“That’s what gives a milk shake its creaminess and what makes ice creams more decadent.”

Japan is a quickly growing market for dairy consumption, in particular ice cream, which has traditionally been considered a treat for children only.

The company has invested NZD5m ($3.6m) for this project.

van den Hurk said: “We’ve been able to apply existing technology in a creative way that allows us to switch our frozen cream line, where we’ve got capacity, over to mascarpone quickly and easily.

“Much of that milk was previously turned into commodity products such as anhydrous milk fat, so it’s a win-win that we’re about to add significantly more value to our farmers’ milk for a small investment.”

The first major shipment of mascarpone will reach Japan next January.

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Image: Fonterra develops new type of mascarpone for Japan. Photo: courtesy of Fonterra Co-Operative Group.