Fonterra partners with Nourish Ingredients to leverage breakthrough Creamilux technology aimed at enhancing the quality of dairy and non-dairy products while addressing environmental challenges.
Fonterra and Nourish Ingredients Join Forces in Cutting-Edge Dairy and Non-Dairy Innovation
Auckland, New Zealand – New Zealand’s leading dairy cooperative, Fonterra, has announced a landmark partnership with Australian startup Nourish Ingredients aimed at revolutionising the dairy and non-dairy product sectors. This strategic collaboration leverages Nourish Ingredients’ breakthrough in precision-fermented fats, known as Creamilux, which promises to enhance product quality in terms of mouthfeel, flavour, and texture.
The innovative Creamilux fat, developed by Nourish Ingredients, was prominently featured at the Future Food-Tech event held in San Francisco this past April. The ingredient showcased its versatility in alternative dairy products and confectionery, demonstrating its ability to replicate the creamy texture and emulsification characteristics of traditional dairy fats.
According to a spokesperson from Nourish Ingredients, “Creamilux is an innovation platform that combines old technology with new methods of modulating fat molecules, driving flavour, mouthfeel, and texture all in one potent molecule.”
The collaboration was conceived following Fonterra’s initial tasting of Creamilux in January, which left the company impressed. Jeremy Hill, Chief Science and Technology Officer at Fonterra, articulated the synergy between the two companies, stating, “Nourish Ingredients’ unique approach aligns perfectly with Fonterra’s focus on leadership in dairy innovation science and being at the forefront of innovative new food ingredients.”
Applications and Future Projects
The partnership will initially focus on enhancing conventional dairy products such as cream, cheese, and butter using Creamilux. This innovation aims to unlock new levels of functionality while preserving the original flavours and texture of traditional dairy products.
Additionally, Fonterra and Nourish Ingredients plan to venture into non-dairy segments, exploring the potential of Creamilux to improve bakery goods and other food items that typically utilise dairy lipids. This move represents an expansion beyond Fonterra’s core dairy activities, aiming to meet the growing global demand for high-quality, plant-based alternatives.
James Petrie, CEO of Nourish Ingredients, emphasised the potential impact of this partnership, saying, “We are overcoming specific animal ingredient bottlenecks to optimise current animal-based food production capacity without losing quality.”
Economic and Environmental Impact
While the companies have not disclosed specifics about cost implications or market launch timelines, the low inclusion rate of Creamilux – which impressed attendees with just 1% content in a vegan chocolate at Future Food-Tech – suggests minimal impact on production budgets and potentially offers cleaner product labels by avoiding additives and emulsifiers.
However, the environmental debate surrounding Fonterra continues to loom large. As New Zealand’s largest company, responsible for 30% of the world’s dairy exports, Fonterra also carries a significant environmental footprint. Agriculture accounts for half of New Zealand’s overall emissions, with methane from livestock being a major contributor. In 2023, Fonterra alone emitted over 26.8 million tonnes of greenhouse gases, making it the nation’s largest polluter.
In response to these challenges, Fonterra has committed to reducing its emissions footprint by 30% by the end of the decade. Still, the cooperative faces scrutiny after a report by the Changing Markets Foundation accused it of greenwashing – the dissemination of misleading information to portray an environmentally responsible public image – owing to a discrepancy between its actual environmental practices and marketing efforts.
Moving Forward
Notably, this isn’t Fonterra’s inaugural exploration into precision fermentation. In 2022, the dairy giant entered into a joint venture with DSM-Firmenich Venturing, forming Vivici, which received self-determined Generally Recognized as Safe (GRAS) status for its animal-free whey protein in the United States earlier this year.
Jeremy Hill expressed confidence in the future of both conventional and innovative food solutions, stating, “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.”
As this trans-Tasman partnership progresses, industry observers will be keenly watching to see if it can address the dual challenges of improving product quality while mitigating environmental impact.