A new type of mascarpone is set to prove a treat with consumers in Japan, as Fonterra puts the final touches on a project aimed at meeting growing global demand for dairy.

The recently commissioned mascarpone line at the Co-operative’s Te Rapa site brings a new offering to Fonterra’s already strong portfolio of exported ingredients.
 
Project Manager Shane van den Hurk says it is a different to the mascarpone most Kiwis will be familiar with.
 
“The mascarpone you find in most supermarket chillers is made to be balanced – slightly sweet, a bit creamy, but with a relatively low fat content so it’s good for ready-to-eat consumption. 
 
“Our ingredients customers, on the other hand, are looking for something that packs more of a punch.  When used as an ingredient, a high quality mascarpone should have much more depth of flavour; it should be richer, sweeter and with a higher percentage of natural dairy fats. 

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