Absolutely not disagreeing with this video - milk's a great source of nutrition. But I do find it quite misleading coming from Fonterra. As we saw with Fonterra's strategy u-turn last week, currently 80% of the milk solids Fonterra processes are turned into ingredients rather than being drunk as glasses of milk. Globally, 90% of dairy is produced in the country where it's consumed. That's the stuff being drunk as milk and eaten as cheese, providing great nutrition for populations. New Zealand represents a fifth of the dairy that crosses an international border, and over half of the world's exports of whole milk powder. While some of this may end up in dairy-like products like yoghurts and cheap reconstituted milk where the nutritional value is recognised, quite often it's also ending up in ultra-processed foods made by the likes of Nestle and Mars. When it comes to the argument that alternatives made from plants or precision fermentation will never match the complexity and nutrition of dairy milk, on the whole, I agree. But when milk is separated into its component parts and sold as an ingredient for processed foods, that's a different stroy entirely - it's becoming increasingly technically viable by the day, and there are multiple drivers pushing our key customers in this direction. Celebrating the nutritional value of milk is noble, but it's not going to be a factor which differentiates New Zealand commodity dairy ingredients from emerging alternatives.
A glass of milk delivers an impressive array of nutrients 🥛 Get the facts on dairy in the link here: https://brnw.ch/21wK5ps
