Fonterra has launched a new white butter to meet customer demand in the Middle East. It was developed by Fonterra’s Research and Development Centre in Palmerston North alongside its global ingredients business, NZMP.
Most butter sold in the Middle East and elsewhere is golden yellow – a factor of coming from cows fed on grass. But a niche segment of manufacturers prefer white butter as a processing ingredient for their food products.
These Middle Eastern food manufacturers have traditionally sourced butter from grain-fed cows which produce dairy products with a pale colour, said Fonterra’s Dairy Foods Category Director of NZMP, Casey Thomas.
“Fonterra seized an opportunity to respond to customer needs by developing a high quality white butter ingredient through an innovative manufacturing process where we are now able to reduce the golden appearance of the butter without impacting [on] its quality.
“While our yellow butter already sees great success in this market, we saw an opportunity to tap into this new area for customers to use in a variety of applications such as spreadable jar cheese, recombined cream cheese, and could soon be used in ice-cream.”
NZMP General Manager of Middle East and Africa Santiago Aon said there had been positive feedback from customers about the white butter.
The Fonterra Research and Development Centre and NZMP team both have a long history of partnering with customers to not only provide them with steady supplies of ingredients, but create business solutions with them, Fonterra said.
The butter is now available in Saudi Arabia, Iran, Bahrain, Turkey and Pakistan. Plans include launching it in Egypt, Algeria, Morocco and South America.
By: Rural Reporter