Fonterra Cooperative Group, has opened its new research and development center called the Chicago Technical Center (CTC) in Chicago, Ill. Just four months ago, Fonterra USA moved its North American headquarters from Camp Hill, Pennsylvania, to the Rosemont area. Customers will be able to come in and physically see the processes and taste the products, as Fonterra’s technical staff develop cheeses, yogurt, pediatric formulas, beverages and bars.
Fonterra has invested $2.4 million in the state-of-the-art facility, which applies New Zealand intellectual property and technology to the benefit of both the New Zealand and US dairy industries.
“Our investment in the CTC reinforces Fonterra’s commitment to the US dairy industry and to innovation,” said Martin Bates, Fonterra USA’s President and Chief Operating Officer. “Along with the move, earlier this year, of our corporate headquarters to Chicago, the CTC’s location will allow more innovations to be tailored specifically to the needs of Fonterra’s customers operating within the US and Canadian markets.”
The CTC houses advanced processing equipment, a sample analysis lab and an ingredient supply site.
Keith Schafer, Fonterra USA’s Vice President of Technical Development, said the 15 staff employed at the
center will assist Fonterra’s customers, partners, and scientists in defining products using Fonterra specialty ingredients in formulating retail and food service products.
Recent Fonterra launches in the North American market have been the PowerProteins™ range for improved bar functionality and flavour; clear clean flavoured whey-based beverage ingredients; speciality milk protein concentrates for both the cheese and yogurt industries to improve yields and textures; and a number of hydrolysates for the pediatric nutrition area.