Fonterra is in consultation with its Kaikoura staff over the possible closure of the site in order to cut costs.
The plant operates between three to five months a year producing a small volume of specialty cheese.
In a statement today, the dairy company said moving this production to other sites would bring significant cost savings for the business and its 10,500 farmer shareholders.
Fonterra has met with Kaikoura staff today. A closure would affect 22 full-time workers.
“We will be discussing all options and opportunities available to our staff around their future employment, as well as providing the support they need to make decisions should the closure go ahead,” says director of New Zealand manufacturing Mark Leslie.
“The proposal to close the Kaikoura site has not been made lightly and is one intended to help generate cost savings for the benefit of all Fonterra farmer shareholders,” he says.
A decision is expected later this month.
Upon FoodBev Media’s return from Vitafoods 2022 – which took place from 10-12 May in Geneva, Switzerland – the team reflects on the event’s aim to bring together international nutraceutical suppliers and experts from across the globe.
Following a strategic review last year, Mondelēz International is planning to sell its developed chewing gum business, which includes brands Trident and Dentyne. This is in addition to offloading its Halls cough drop brand, as the food giant focuses on generating 90% of revenue in its chocolates and biscuits businesses, including baked snacks.
Givaudan has unveiled NaNino+, a patent-pending combination of plant-based ingredients and natural flavorings that can replace nitrite in processed meat. Designed with natural ingredients, it provides a lasting multi-sensorial food experience with a good taste, color and freshness.