Major dairy suppliers affirm their commitment to Australia’s foodservice market

Australia’s dairy industry contributes $3 billion to our national economy, employs 42,000 and feeds millions everyday – both via retail and foodservice channels. FSR spoke to two major suppliers of dairy products to learn more about how they support the nation’s foodservice sector, and the importance of partnering with a trusted supplier which is committed to keeping pace with the evolving needs of a changing market.

Working to achieve the best outcomes

Adam McNamara is Executive General Manager, Growth Channels and Customer Supply Chain at Bega Foodservice, a division of Bega Group, a proudly Australian owned business about to celebrate its 125th birthday. Bega manufactures and sells a range of high quality dairy products that fill the fridges and kitchens of hospitality venues right across the nation.

“Our hero brand is Dairy Farmers, which has long been a trusted stalwart in the foodservice industry, delivering goodness to Australians for more than 120 years,” Adam tells us. “We are an industry leader through our fit for purpose range of fresh milk, culinary cream, cheese and butter, and we have a team of foodservice specialists whose job is to ensure that our offerings are tailored for the wide array of foodservice end-users we support. We have format offerings ranging from single serve to bulk and products developed for all types of customers and end-users.”

The Bega Foodservice portfolio also extends into yoghurts, condiments and spreads under trusted brands including Yoplait, Farmers Union and Zoosh.

“We recognise that in order to meet the needs of the foodservice channel, which is dynamic and ever-changing, it’s imperative to provide consistently high quality products and consistency of supply, and we are committed to do this and work with our key customers to achieve the best outcomes for their business,” Adam emphasises.

“The products and brands under our portfolio are well known across the country, and our specialist foodservice team strives for continual innovation and the provision of tailor made solutions through our product formats and channel expertise.”

A recent example is Dairy Farmers Cooking Cream, which was developed by Bega’s inhouse R&D team in conjunction with an accredited industry chef and is ideal for high heat cooking in a fast-paced commercial environment. “Our foodservice specialists are trained to partner with our end-users and support them with menu inspiration and intel into channel trends that will help them to grow,” Adam adds.

Supporting dairy farmers

Bega Group boasts a longstanding relationship with its dairy farmers, many of whom have a history with the business which goes back multiple generations. “Australian farmers are the backbone of our great country and the dedicated women and men of our dairy industry are no exception. We source our milk from more than 130 farms across the country and we’re proud of the relationship we have with our farmers. Our Farming Services team do a great job of fostering those bonds and are constantly demonstrating our commitment to our farmers by offering them ongoing support.

“We’re proud to also be able to offer official support channels to our dairy farmers through the Bega Better Farms Program, which includes financial grants supplied to eligible farmers who have milk supply agreements with Bega Group.” The grants provide financing for infrastructure development and improving the capability of individual farms.

The business is also dedicated to investing in a sustainable future not only for its dairy farmers but for all Australians. “This is done through our Planet Pledge targets and partnering with the Regional Circulatory Cooperative Limited (RCC) which is focused on developing a number of projects dedicated to circularity. 

“We also invest in the future of the industry through our team of foodservice experts, partnering with key customers and industry bodies and staying abreast of the challenges the channel is facing – be it labour shortages, foot traffic decline or the ever-changing dietary demands of diners.

“By being aware of the challenges our customers are facing, we’re able to support the industry now and into the future via tailored new product development, recipe and menu inspiration and the sharing of emerging channel trends. We also continue to invest in building the capability of our team in support of our customers and the broader foodservice sector.”

Embedded into Australia’s rural community

Victoria Landells is Director of Foodservice and Ingredients for Fonterra in Australia. Fonterra’s Foodservice brand – Anchor Food Professionals – creates high quality, fit for purpose products, services and solutions for foodservice customers in more than 50 countries and has a large footprint across Australia.   

“In Australia, we have eight manufacturing sites across Victoria and Tasmania, where milk from Australian dairy farmers is turned into awesome dairy products and ingredients,” Victoria tells us. “Through our heritage businesses, we’ve been operating in Australia more than a century, and we’re home to dairy brands that lots of Australians have grown up with, including Perfect Italiano and Western Star.”

Fonterra prides itself on its strong ties to Australia’s dairy farming community. “We collect 1.4 billion litres of milk every year, we’re embedded into the Australian rural community through our farming networks, and four of our manufacturing sites are in highly rural areas, so we’re a really important part of those communities and work very closely with our farmers, which is extremely important to us and a pivotal part of our success.

“We are also custodians of some very longstanding brands, so we are mindful of the need to ensure we are always doing the right thing for those brands from both a quality and innovation perspective. A key focus is on delivering consistent high quality and functionality – so that when a foodservice professional buys  our products, they always know what they’re going to get.”

Innovation at the forefront

Innovation is at the forefront of Anchor Food Professionals’ commitment to the market, drawing on the knowledge base of Fonterra’s global expertise. “We are able to leverage global innovation and bring products into the local market which chefs can use in a variety of ways – sweet, savoury, or multipurpose – that will make a positive impact in their foodservice business and allow them to give their customers the very best,” Victoria affirms.

“It’s important to us to gather insights across both a local and global level into how consumers are behaving and what pressures they might be under, determining how they are spending at foodservice outlets. We also research offshore food trends, particularly across Asia and into China, as that often facilitates innovation and new product development in support of our local market here in Australia.

“We have proven expertise in innovating product solutions based upon the various applications of cheese across diverse cooking methods. Two examples of this are Perfect Italiano Ultra Mozzarella and Anchor Hi Melt Burger Cheese Slices, both of which were developed specifically to ensure consistent performance and even melt in extremely high temperature and fast-pace environments. We are committed to ongoing investment into R&D, not just in terms of product but also in customer support and how we can provide resources via the digital realm moving forward.”

In the past year Anchor Food Professionals has identified a need among many foodservice professionals for dairy products at a below-premium price, without compromising quality and performance. “This has become a necessity in the current economic environment for many operators. We recognise that not everyone is seeking a premium product, so we have extended our Holy Cow range which provides a cost-effective, efficient solution for those operators looking for reliable dairy products at that lower pricepoint.”

Caring for the planet for future generations is embedded into Fonterra’s “paddock to plate” production: “That sustainability ethos embraces everything from how our farmers operate, production at our sites and the energy sources we use, right through our supply chain down to our choice of packaging and ultimately our waste management. We are highly focused right now on ensuring our products reach market in a way that minimises waste.”

Industry-leading mentoring program

Anchor Food Professionals’ investment in the future of the foodservice sector is best exemplified in Proud to Be a Chef – an industry-leading mentoring program for young apprentice chefs which is about to reach the quarter-century mark.

“We’ve had more than 600 apprentice chefs go through the program since its inception,” Victoria affirms. “As a business we believe in the value of education and mentorship, and we’re proud to play a pivotal role in shaping a successful and sustainable future for the industry. We know it’s well received by our partners in foodservice.

“This was the first year in which I was involved, and I was there every step of the way for our finalists across their four day program. It really is a life-changing opportunity for them and we are committed to continuing with the program and keeping that opportunity alive.”