Australian food tech company, Nourish Ingredients, and dairy co-op Fonterra are working together to accelerate the development of dairy products using Nourish’s scientific ingenuity in precision fermentation-based animalic fats and Fonterra’s decades of dairy expertise and global scale.
Nourish Ingredients has been at the forefront of creating dairy-type lipid solutions that deliver authentic creamy taste, aroma and mouthfeel to dairy foods. It launched Creamilux in January, which provides the rich mouthfeel of full cream that consumers want from premium dairy products.
Product innovation is the focus of the partnership, initially looking for applications across a range of dairy categories. The goal will be to use Creamilux as a key ingredient to unlock functionality while preserving the traditional dairy taste.
Non-dairy categories that traditionally use dairy lipids, including bakery, will also be looked at.
Nourish Ingredients CEO, James Petrie, said, “This collaboration balances our passion for creating innovative ingredients with hard-nosed applications to unlock massive product opportunities.
“We are overcoming specific animal ingredient bottlenecks to optimise current animal-based food production capacity without losing quality. This allows us to enable our partners to meet demand with our potent lipids without sacrificing taste and experience. Fonterra is a great partner that lets us bring our vision to commercial reality as quickly as possible.”
Fonterra CTO, Jeremy Hill, said Nourish Ingredients had an approach that aligned to Fonterra’s in dairy innovation science.
“By partnering together, we can explore new ways to help meet the growing global demand for great-tasting, texturally appealing products, that deliver the exceptional experiences to customers.
“Dairy will always be at the core of our business, now and in the future. At the same time, ingredients produced through emerging technologies can work seamlessly in and alongside our dairy products, expanding the range of products and choices we can offer to customers and consumers,” Hill said.
