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Bruker offers solutions for the analysis of raw materials, ingredients and finished products in the laboratory, at-line or on-line. With the FT-NIR spectroscopy standard parameters like dry matter, fat or protein as well as more complex parameters like amino acids can be measured in seconds in different sample forms like powders, solids, pastes or liquids. A set of pre-calibrations for various industries is available for a quick and efficient start. Contact us for more details: www.bruker.com/ft-nir Bruker Pty Ltd P.O.Box 39-202 Wellington Mail Centre Lower Hutt 5045 Tel: 04 589 3355 | Fax: 04 589 3366 | Email: sales.anz@bruker.com www.foodtechnology.co.nz 23 HM140 FONTERRA STRETCHES CHEESE REACH TO BRAZIL It’s the self-proclaimed ‘Pizza Capital’ of the world and every Sunday, millions of Paulistanos – as residents of São Paulo are known – go out to their local pizzeria to eat pizza. But it’s not just Sunday that close to a million pizzas are consumed - it’s every day…official figures say there are more than 6000 pizzerias in the city of 12 million. Now Fonterra has quietly ventured into the Brazilian pizza market with the first sale of its high quality, extra stretch Individual Quick Frozen (IQF) mozzarella after landing a deal with São Paulo’s oldest and most traditional pizzeria Cantina Castelões. Fonterra’s foodservice manager in Brazil Hugo Melo says the small but significant step into a new market for mozzarella has huge potential. “We’re working closely with Cantina Castelões because we believe our specially patented mozzarella is a superior product with great taste and extra stretch appeal, and will save them time, money, labour costs and reduce wastage,” Melo says. IQF mozzarella is made from pure New Zealand milk using world-leading technology developed at the Fonterra Research and Development Centre in Palmerston North. It has features that bind the topping to the base, and provides colour and texture and extra stretch – a key part of the pizza experience. It’s snap frozen at peak maturity to capture freshness and its authentic taste, and pre-shredded for ease of use. Fonterra global director foodservice Grant Watson says IQF mozzarella is the jewel in the Co-operative’s foodservice crown. “It’s a fantastic and popular product in our other markets and demand for it continues to grow. We think there’s huge potential in Brazil for our mozzarella to become a real selling point for pizzerias, given its extra stretch, the fact it tastes so good and is 100% natural,” Watson says. Fonterra recently announced it was building a new $240 million plant to help meet growing demand – the single largest foodservice investment in New Zealand’s dairy industry history. It will allow the Co-operative to double capacity for its revolutionary mozzarella, which is made from milk in one day instead of the usual two to three months taken by conventional mozzarella processes. It will come on stream in September 2018 and once complete, will make Fonterra’s Clandeboye site the largest producer of natural mozzarella in the Southern Hemisphere. Dairy Special


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