Fonterra’s Core Dairy Category Innovation Insights Lead, Nick Hall, takes a look at the rising trend for new flavours and cuisines in markets with changing tastes and preferences.

We recently entered some of our Anchor Food Professionals products in the International Cheese and Dairy Awards – the world’s biggest platform to champion world class producers of cheese and dairy products.

Last week we were at Asia Pacific’s biggest bakery event - Bakery China in Shanghai.

A yummy chocolate mousse made with Anchor Whipping Cream.

A traditional New York cheesecake made with Anchor Cream Cheese.

Brioche Feuillete with Raspberry Jam and topped with Raspberry Crème Diplomat made with our Anchor Chef’s Classic Whipping Cream.

Mandarin Cheesecake with Milk Chocolate Earl Grey Mousse.

Ricotta Gnocchi, wild mushrooms & garlic pangratatto by Chef Todd Thorburn

Thin Crust Pizza with Roasted Pumpkin Puree, Pistachio, Pickled Red Onions, Preserved Lemon Wedges, Goat Cheese and Anchor Extra Stretch+ Mozzarella. By Chef David Warren - Global Advisory Chef

Freshly made Prawn Bisque served with Tagliatelle, tomatoes, asparagus, prawns and scallops.

Creamy Tomato Penne Pasta flambéed in Vodka. By Chef David Warren - Global Advisory Chef

This Tarte à la mangue is a baked mango tart with mango mousse and vanilla cream using our Anchor Whipping Cream.