Fonterra clear protein hit in US

A clear milk protein developed by scientists at Palmerston North's Fonterra Research Centre is making a hit in the United States and is soon to be sold as an ingredient.

The co-operative owns the intellectual property for the world beating crystal-clear milk protein and it is the only company worldwide that has such a product.

The protein is being tested in clear drinks at Fonterra's Chicago Technical Centre, a laboratory away from home, in which samples are developed for customers.

The taste tests included a clear apple juice, boosted with a whey protein, clear sparkling water which had an orange-pomegranate flavour and included 5 grams of whey proteinate in a serving.

Martin Bates, Fonterra's managing director in North America, Fonterra's largest market and one of its biggest earners, said much of what they sell to multibillion dollar companies are ingredients, based on work done at the company's Palmerston North science innovation centre.

"We're the tip of the iceberg here. About 80 or 90 per cent of the work is the Palmerston North Research Centre. W

"e've got the world's best scientists there. And Fonterra is recognised as being a world leader in ingredients, because of the work they do," he said.

Ultimately, he said the North American team, made up of technical and sales people played a smaller part.

"They've done all the hard work. What we're doing is just working with the customer, and tweaking perhaps a little the research and development they've done," Mr Bates said.

Although a smaller piece of the Fonterra puzzle, he said the North American Fonterra force was vital to the success of the research centre.

"The co-operative has world-class dairy science and ingredient technology. In some of these categories, we're the best in the world, no question.

"You can have that, but you have to have the customers engaged and their trust, to commercialise it, or else that research goes nowhere."

- © Fairfax NZ News