Fonterra looking to expand its international recipe contest
Fonterra sees international competition as a way to bake in global demand for New Zealand butter.
The best use of New Zealand's bright yellow, grass-fed butter was the secret of success at the cooperative's confectionary and bakery recipe contest which saw 60 of Japan's leading chefs create a range of award worthy buttery treats.
Among the winning entries at the Fonterra Grand Prix included a bread named, Moon of Grass Fed Butter, and a confectionery called, Fonterra Butter Sand.
The competition was held in 2019-2020 but the winners had to wait until recently to collect their prize, which included a tour of New Zealand, as well the commercialisation of their winning entries, aimed at promoting grass-fed butter and dairy products in Japan.
Fonterra chief operating officer Fraser Whineray said the Japanese market loves New Zealand's butter and cheeses, as do other markets.
The competition was so successful, he was thinking of expanding it, Whineray said.
"Maybe we need to grow this and have a few countries competing for the top prize rather than just one which is within a country in ... the Olympics, why not." he said.
Fonterra's recent work on protein products was ideal for ageing populations, such as Japan, he said.