Page 22 - AWA Vol.41-No.4

DAIry FArMING

Müller confirms acquisition of Biotiful Gut Health

üller UK & Ireland has reached an agreement to acquire
Mthe Biotiful Gut Health business.
Biotiful Gut Health is the #1 kefir brand in the UK which pro-
duces a wide range of kefir and other natural gut health prod-
ucts.
As awareness of the benefits of natural gut health continue to
accelerate, the acquisition allows Müller to realise its ambition
to expand into the growing functional health yogurt and drinks
segment.
Functional health represents the largest part of the health Health will really help us expand into new growth areas to meet
segment, an area that Müller is not currently active in. Founded changing consumer needs.
in 2012, Biotiful Gut Health is a multiple-award winning busi-
ness and the acquisition represents an exciting opportunity for “We’re confident that our investment in Biotiful will enable
the dairy company to serve more consumer needs across the the brand to further accelerate its growth potential, benefitting
category. both consumers and our retail partners.”
The Biotiful Gut Health business will continue to operate as Natasha Bowes, founder and CEO of Biotiful Gut Health, said:
business as usual. Founder Natasha Bowes will continue to sup- “Since founding the company 13 years ago, through unwav-
port the team in an advisory capacity to ensure a smooth tran- ering focus and dedication to best-in-class innovation and
sition and Müller Yogurts & Desserts CEO Richard Williams will product quality, Biotiful has gone from strength to strength and
join the existing leadership team to help it realise its growth grown into the successful consumer-centric business it is to-
ambitions. day.
Richard Williams, CEO of Müller Yogurt & Desserts said: “I am humbly proud of Biotiful’s major positive impact on the
“Biotiful Gut Health is a business we have long admired: it is entire category so far, in bringing natural health to the fore-
one of the fastest growing brands in the sector, has great tast- front of innovation in yogurts. And I’m especially excited about
ing products and a real focus on consumer and innovation. how this can now be amplified and accelerated through the
“This is a business which fits really well within our existing Müller acquisition, with its breadth and depth of resources and
portfolio of brands. We are already growing and optimising ambition to take natural gut health to the next level.”
our range of health and nutrition products and Biotiful Gut Circle 25 on enquiry card

Record season for Fonterra's Darfield

onterra's Darfield site in Canter- • Tea macchiatos featuring a distinc-
Fbury has set new records this sea- tive whipped cream cheese topping are
son, increasing its production capacity trending across the region
of cream cheese from 24,000 to 30,000 • Cheesecakes and innovative treats
tonnes per year through operational like cheese lollipops are gaining popu-
improvements including the use of new larity
process technologies.
• Seasonal specialties such as straw- its cutting-edge technology, which al-
The site, a key part of the Co-op's dairy berry cakes and cheese-based milk tea lows the team to customise the firmness
operations, is now able to produce an av- are particularly sought after during Chi- and consistency of cream cheese to
erage of over 270,000 tonnes annually of nese New Year celebrations meet specific customer requirements.
cream cheese and milk powder. Darfield Site Manager Blake Aston says This flexibility ensures their products
This milestone comes as demand for the achievement demonstrates the site's meet the high standards required for
Fonterra's cream cheese continues to ability to meet growing market demands both bakery items and beverages.
surge, particularly across the Asian re- while setting new benchmarks. As one of only two Fonterra sites in
gion with significant volumes being "This record-breaking season reflects New Zealand producing cream cheese
shipped to China, Japan and Southeast both the incredible dedication of our - alongside the Te Rapa site in Waikato
Asia. The demand is a result of an ex- team and the soaring demand for our - Darfield distributes its cream cheese
panding middle class and growing ap- cream cheese products," he says. "The to bakeries, restaurants, catering busi-
petite for fusion bakery and beverage team continues to push the boundaries nesses, and tea shops across Asia, with a
products in the region. when it comes to new efficiencies and portion allocated for processed cheese
Fonterra's cream cheese has become a optimising production, while maintain- products.
staple ingredient in a range of popular ing the highest quality standards. We With the continuing rise in demand for
items across the region with the versatil- need that capability more than ever in the Co-op's cream cheese in key Asian
ity of the cream cheese making it highly the lead up to the holiday season when regions, the team at Darfield take pride
sought after for a range of applications: demand for our cream cheese in tradi- in knowing that their cream cheese is
• Traditional pastries like mooncakes tional festival treats absolutely skyrock- making its way into some of the most vi-
are being reinvented with cream cheese ets." brant food markets in the world.
fillings One of Darfield's key strengths lies in Circle 26 on enquiry card
20 Vol. 41 No. 4