this post was submitted on 30 Oct 2025
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That seems like the dumbest decision ever. A perfect example of short term thinking. Go to any country in Europe and they will have a hundred different kinds of cheeses representing every nook and cranny of the country. Each cheese has a story about the climate or the cows or grass or the air or the aging or whatnot and as a result they cost a premium. We just sell the milk powder, they make artisan bespoke cheese and sell it back to us.
They probably don't sell it back in a lot of cases as we have all sorts of rules around pasteurisation of imported products don't we? Which would also mean they're not using our milk powder to make any high value cheese / butter type products either.
I would expect most of the ingredients business goes into milk powders, baby formulas, sports supplements and then as inputs to bulk production - say cheese flavourings, bulk cheeses or butter/margarine mixes etc.
ETA - as an example, Buldak's Carbonara noodles are listed on Fonterra's marketing as using some of their bulk ingredients for the creamy flavour. So think packet mac 'n cheese & stuff like that :)