True Dairy Flavour. NZMP Cream Ingredients Range.

True Dairy Flavour. NZMP Cream Ingredients Range.

Our deep dairy expertise. Our farmers have generations of experience in dairy farming. For over a century, they have been learning from those who have farmed before them. They have a deep understanding of this land, and they know how to unlock its natural goodness. Fonterra is a co-operative owned by 10,500 New Zealand farming families, supported by more than 20,000 employees internationally. We re united by a fundamental belief in the power of dairy to make a difference. From our farms to your door, we take great care to protect the nourishing goodness of milk from how the grass is grown and how the cows are raised, to how are ingredients are made. 1

Shaped by nature. In New Zealand, cows can graze in the most natural way outdoors, with access to grass, all year round. This means that the milk they produce is completely natural. It also means that the milk s composition changes slightly according to the seasons. The components that change include protein, milk fat and lactose. These changes influence our NZMP Cream Ingredients, specifically in terms of betacarotene which in turn affects colour and fatty acid composition which affects melting point and hardness. NATURAL COMPOSITION There are also natural seasonal changes in the fatty acid composition of the milk from New Zealand grass-fed cows and therefore our NZMP Cream Ingredients. This affects the melting point and hardness of milk fat. In spring, our milk fat has more short chain fatty acids and unsaturated fatty acids, giving it a lower melting point. In summer, on the other hand, our milk fat typically has more long chain fatty acids and therefore a higher melting point. Then in autumn, more long chain unsaturated fatty acids decrease the melting point of our milk fats once again. These seasonal changes are completely natural. In fact, they are proof of the purity and naturalness of our Cream Ingredients. NATURAL COLOUR The golden yellow colour of our NZMP milk fat comes from beta-carotene. When our cows graze on fresh spring grass, their milk contains higher levels of beta-carotene. Then, during the height of summer, this beta-carotene content decreases. These changes are passed on to our NZMP Cream Ingredients. While colour differences are not usually observable in end applications, this natural, seasonal variation in beta-carotene content does mean our NZMP milk fat and Cream Ingredients may have a slightly more yellow colour during spring and a paler yellow colour during summer. NATURAL CONSISTENCY Here at Fonterra, we have expert knowledge of the grass-fed milk we use and deep understanding of New Zealand s seasonal environment. We want to keep our Cream Ingredients natural, so we don t standardise the beta-carotene content or fatty acid composition of our ingredients throughout the seasons. Instead, we manage these compositional changes carefully, and regularly test our milk fat ingredients to ensure the product we send to you, our customer, always meets your specifications. 2 3

Unmatched ingredients. The greatest food and nutrition brands are built from the best ingredients. NZMP is Fonterra s global brand of dairy ingredients; providing one of the broadest ingredient offerings worldwide. This portfolio strength gives you more flexibility to fine-tune your ingredient selection, whether it s from core ingredients such as milk powders, butter and cheese or quality proteins and specialty solutions for advanced nutrition. 93% 93% of the ingredients we make use fresh milk from our New Zealand grass-fed cows. 20,000 At peak production, we conduct 20,000 quality tests on milk and ingredients every single day. Pasture Raised in New Zealand Our farmers in New Zealand use some of the most advanced pasture-based farming systems in the world enabling us to produce dairy products with less impact on natural resources. Our cows graze naturally on open fields, with access to lush pastures and clean drinking water. Safety and Quality Every year around 2,000 audits are performed on our production facilities and having ensured their safe production, NZMP products have a comprehensive anticounterfeit and tamper-evident packaging standard. 126 We have 126 product classes organised into five product families, all under one brand NZMP. Superior Product Performance Year after year, independent customer benchmarking rates our product performance ahead of competitors (index 105 vs competitors*). *CVM research by TNS, 2015 5

Natural taste and nutrition. From sunlight to grass to fresh cow s milk, this is the natural source we use to produce our dairy fat. The very best milk fat ingredients are made naturally from fresh cream and have a distinctive, golden yellow colour. This colour comes from betacarotene (pro-vitamin A). Milk from grass-fed cows has more beta-carotene than milk from grain-fed cows, and New Zealand cows have access to grass to graze on year round. Research also shows that grass-fed dairy products contain higher levels of other nutrients including Omega-3 fatty acids, Conjugated Linoleic Acid (CLA) and Vitamin K2. (1,2) Our Cream Ingredients have a distinctively clean, fresh natural taste. Made from the fresh milk of pasture raised cows, our Cream Ingredients amplify milks natural flavour qualities to provide a unique flavour that is impossible to imitate. What s more, some of the most important flavour compounds in our Cream Ingredients are only released during exposure to higher temperatures. These flavour compounds are stable in the milk fat during storage, but during baking and cooking they generate the most delicious, baked-through buttery flavours that we are all familiar with. These distinctive flavour qualities make our NZMP Cream Ingredients ideal for use in a wide range of applications including bakery, desserts, meals, spreads and much more. 1) Dhiman, TR., Anand, GR., Satter, LD., & Pariza, MW. Conjugated linoleic acid content of milk from cows fed different diets. J Dairy Sci. Oct 1999; 82(10):2146-56. 2) Hebeisen, DF., Hoeflin, F., Reusch, HP., Junker, E., & Lauterburg, BH. Increased concentrations of Omega-3 fatty acids in milk and platelet rich plasma of grass-fed cows. Int J Vitam Nutr Res. 1993; 63(3):229-33. Respected experience and expertise. The New Zealand dairy industry has been at the forefront of scientific developments and product innovation in dairy since the early 20th century. This experience, combined with our passion and expertise, allows Fonterra to consistently produce high quality NZMP Cream Ingredients in a wide range of offerings. We re also dedicated to innovating and researching new ways to add value for our customers around the world. And we take great care in making sure our entire NZMP Cream Ingredients range reflects our commitment to exceptional safety and quality. Every day, our expertise brings the best NZMP Cream Ingredients to the world. A HISTORY OF EXPERTISE AND INNOVATION: 1960s Frozen Cream was first produced, and Fritz buttermaking equipment was first installed in New Zealand. This facilitated continuous buttermaking, and led to significant improvement in operating costs, product overall capital costs and product quality. 1970s Semi Soft Butter, Lactic Butter and Bulk Cream Cheese were first developed. Work began on Milk Fractionation, aiming to create an all-natural spreadable butter that spreads direct from the fridge. TODAY NZMP continues to work on total customer solutions, and growing our reach of NZMP Cream Ingredients to all areas of the world. Pre 1920s Batch-churned butter was the first cream product exported from New Zealand. The first refrigerated shipment went to London in 1882. 1950s The Buttermaker s Manual was written by F.H. McDowall. It had a major influence on the New Zealand dairy industry for decades and facilitated efficiency and quality in milk fat ingredients. 1980s World-leading compositional control systems were developed in New Zealand. Liquid Fill Technology, pioneered by NZDRI, allows the composition and properties of products to be tailored to customers needs. Solid Fill Technology developed to improve the quality of certain liquid fill products. 2017 15L Ambient AMF is launched as a convenient, light-weight packaging option, also Buttery Blend product options are introduced to extend cream portfolio to range from affordable to premium ingredient options. 1930s The Vacreator was developed by Lamont Murray and Frank Board. It dramatically improved the flavour and keeping quality of New Zealand Butter, and was a key contributor to the current strength of the New Zealand dairy industry. 1940s Anhydrous Milk Fat (AMF) was first d from butter at the NZDRI. Subsequent research and development by Fonterra has improved the quality and shelflife of AMF, and made us a world leader in this technology. 1990s The world s first 100% pure, truly spreadable butter was launched through commercialisation of Milk Fractionation technology. Flavourtech Spinning Cone Column technology was first commercialised in New Zealand, and Solid Fill Ammix Butter, Bulk Spreadable Butter and Anchor UHT Whipping Cream were developed. 2000s Dairy Flavour Concentrate (DFC) was developed by Fonterra. DFC is an all-natural concentrated dairy flavour d from milk using an innovative commercial process. 6 7

Our Cream Ingredients range. Building on our strong heritage, we have developed into a global leader in the development and of Cream Ingredients. We offer an unparalleled range of NZMP Cream Ingredients to meet all your application needs. Our full portfolio of world class Cream Ingredients can be split into four overarching categories: Butters Manufactured using world-leading technology and high quality fresh cream, then frozen to preserve their fresh taste, our NZMP butters deliver superior flavour and mouthfeel. They are an excellent ingredient for use in a wide range of food products and applications such as baked goods and spreads. Unsalted, salted, and specialty ingredients are available in block and sheet formats, as well as a variety of consumer formats. Blends We produce a range of milk fat blends suitable for targeted applications and requirements. To do so, we blend various combinations of ingredients including Concentrated Milk Fat, Butter or Cream with other high quality ingredients. Our sophisticated processing plants ensure consistency across all our blend ingredients, and our different packaging and storage options provide a range of solution options for our customers. Additional Cream Ingredients We have a range of additional Cream Ingredients designed to suit a variety of applications and requirements and to provide a range of affordable to premium ingredients solutions for our customers. These include: Cream Cheese, Frozen Cream, Dairy Spread, Natural Dairy Flavour, and Cream Powder. Milk fats Manufactured by separation and inversion of fresh cream, our milk fats are virtually free of moisture. They give a natural dairy flavour and creaminess to finished products and are the perfect high quality fat ingredient for a broad range of applications. Multiple packaging options provide flexibility for our customers. 9

NZMP CREAM INGREDIENTS RANGE PORTFOLIO Application (suitable for use) Product Format Storage General Bakery Specialty Bakery/Pastry Confectionery Reworking, Butter Pats, Margarine, Fat Blends, AMF Processed Cheese Consumer (Baking, Frying, Spreading) Sauces/ Dips Ice-cream Recombined Dairy Products Creamery Butter Salted, Unsalted, Organic Carton, Consumer Frozen Spreadable Carton, Consumer Frozen Lactic Butter Carton; Sheets Frozen Pastry Butter Salted, Unsalted Carton; Sheets Frozen High Moisture Butter Pats Frozen White Butter Carton Frozen Milkfat Butter Concentrate Carton Frozen Ghee Drum Ambient Decolourised Carton; Drum Frozen, Ambient AMF Premium, Regular Carton; Drum; IBC Frozen; Ambient Butter Oil Drum Ambient 15L Ambient AMF Convenience Pack Carton Ambient Specialty Milk Fats Drum; IBC Ambient Milk Fat Blends Fresh Cream & Oil Blends Carton Frozen Butter & Oil Blends Carton Frozen AMF & Oil Blends Carton, Drum, IBC Frozen, Ambient Buttery Blend Carton Frozen Dairy Spread Carton Frozen Other Ingredient Blends Lecithin Blend IBC Ambient Salt Blend IBC Ambient Sugar Blend IBC Ambient Cocoa Mass Blend IBC Ambient Lactic Acid Blend Carton Frozen Colour Blends (Annatto/Beta Carotene) Cream Cheese Traditional Carton Chilled High Fat Carton Frozen Mascarpone Carton Frozen Frozen Cream Carton Frozen Natural Dairy Flavour Carton Frozen Cream Powder Bag Ambient IBC includes both Spacekraft and Goodpack formats. This table shows the most common applications that we recommend our NZMP Cream Ingredients are used in. Depending on the formulation, these Cream Ingredients may also be suitable for use in many more applications than those listed in this table. Key Unique Advantage Suitable/recommended applications 10 11

Butters Unsalted. Butters Salted. Our unsalted butters are made only from high-quality, fresh cream using world-leading butter making technology and contain no additives, flavours or preservatives. They have a golden yellow colour, a creamy taste, and are designed with a range of specific characteristics to suit your needs. All our unsalted butters are frozen after to preserve the clean and fresh flavour of New Zealand s finest cream and should be kept frozen at 10 C to 25 C. Made from high-quality, fresh cream, our salted butters have a golden yellow colour and a delicious, creamy taste. They contain no added ingredients other than salt and are designed with a range of specific characteristics to suit your needs. All our salted butters are frozen after and should be kept frozen at 10 C to 25 C to preserve the clean and fresh flavour of New Zealand s finest cream. UNSALTED CREAMERY Our Creamery Butter has a consistently superior mouthfeel and flavour. It is made using world-leading butter making technology, has an excellent shelf life and maintains its flavour well. SILVER MEDAL AWARD WINNER 2017 Silver New Zealand Champion of Cheese Awards 2017, Silver World Cheese Championship Wisconsin USA 2018 Good texture and body Superior flavour Frozen after Baking, frying and spreading Reprocessing into pats and AMF products such as processed cheese and vegetable oil blends 20 x 1kg individually wrapped sheets Various other sizes available between 7g 25kg in parchment, foil, tub, can and carton formats UNSALTED PASTRY This butter is specially designed for pastry applications. It provides superior flavour, mouthfeel, performance, efficiency, cost savings and consistency. The block format is designed to be extruded in a continuous sheet on automated equipment, while the sheet format is conveniently sized for commercial baking. Standardised Melting Points: Pastry Butter 34-34 C, Pastry Butter 37-37 C Good product consistency Excellent baked through butter flavour in the finished product Frozen after Danish pastries, croissants and puff pastry (pastry applications) 20 x 1kg individually wrapped sheets HIGH MOISTURE With higher moisture and lower fat content than standard unsalted butter, this butter delivers the superior flavour and mouthfeel needed in consumer spreads. It has an excellent shelf life and maintains its flavour well. Good body and texture Higher moisture content than standard unsalted butter 24.7% Lower fat content than standard unsalted butter 73.2% Frozen after 18 months from time of Consumer spread Consumer applications such as frying and baking Foil parchment wrapped pats (40 x 200g pats & 20 x 454g pats) WHITE This creamery butter is made from high quality fresh cream. It delivers the pale white colour and unique mouthfeel needed in many applications such as jar cheese and spreads. Pale white colour Contains no additives, flavours or preservatives Good body and texture for reprocessing applications Good product consistency Frozen after. such as processed cheese, jar and spread cheese, and vegetable oil blends SALTED CREAMERY Our Salted Creamery Butter has a consistently superior mouthfeel and flavour. It is made using world-leading butter making technology, has an excellent shelf life and maintains its flavour well. BRONZE AWARD WINNER 2017 M EDAL Bronze New Zealand Champion of Cheese Awards 2017 Good texture and body Superior flavour Frozen after Baking, frying and spreading Reprocessing into pats and AMF products Food processing applications such as processed cheese and vegetable oil blends 20 x 1kg individually wrapped sheets Various other sizes available between 7g 25kg in parchment, foil, tub, can and carton formats SALTED PASTRY Designed for pastry applications, this Salted Pastry Butter provides superior flavour, mouthfeel, performance, efficiency, cost savings and consistency. The block format is designed to be extruded in a continuous sheet on automated equipment. The sheet format is conveniently sized for commercial baking. Standardised melting point at 34 C Good product consistency Excellent baked through butter flavour in the finished product Frozen after Danish pastries, croissants and puff pastry (pastry applications) 20 x 1kg individually wrapped sheets SPREADABLE CREAMERY Available in both Spreadable (1.2% salt) and Low Salt Spreadable (0.5% salt) formats, this butter is formulated to be easily spreadable from the refrigerator. It consistently delivers superior flavour, mouthfeel and performance for consumers and industrial processors. Manufactured to be spreadable from the refrigerator when reworked and packaged into tubs Frozen after Reworking into a tubbed consumer spread Consumer applications such as frying and baking Consumer tub format 12 13

Butters Specialty. Milk Fats. Our range of specialty butters were developed to provide our customers with access to NZMP butters with unique flavours and functions. Made only from high-quality, fresh cream using world-leading butter making technology, these specialty butters have a golden yellow colour and a consistently creamy mouthfeel. All are frozen after to preserve the clean and fresh flavour of New Zealand s finest cream and should be kept frozen at 10 C to 25 C. Our milk fat and specialty milk fat products are 99.8% milk fat, produced by separation and inversion of high-quality, fresh cream. These products are virtually moisture free, contain no chemical additives and have a variety of specific characteristics to suit your needs. They are available in either frozen or ambient (cool, dry) storage depending on the packaging format. LACTIC/CULTURED Lactic Butter has a unique, creamy lactic flavour created by products of starter fermentation and is suitable for use in a wide range of applications. The block format is excellent for reprocessing and the sheet format is conveniently sized for commercial baking. Creamy, lactic flavour Good texture and body Products of starter fermentation (Lactic acid, culture distillate) create the lactic taste Frozen after Baking, frying and spreading Reprocessing into pats and AMF products 20 x 1kg individually wrapped sheets 14 ORGANIC CREAMERY Organic Creamery Butter is made using world-leading butter making technology and certified independently by AgriQuality to internationally accepted organic standards. Available in both salted and unsalted formats, our organic creamery butter has a consistently superior mouthfeel and flavour, an excellent shelf life and it maintains its flavour well. Certified organic Good texture and body Superior flavour Frozen after Baking, frying and spreading Reprocessing into pats and AMF products such as processed cheese and vegetable oil blends ANHYDROUS MILK FAT (AMF) The perfect high quality milk fat ingredient, AMF gives a natural dairy flavour and creaminess to finished products. It contains no additives and has excellent natural keeping qualities. Ambient and frozen storage formats provide options for all formulation and manufacturing requirements. 99.9% milk fat Imparts good dairy flavour Good product consistency Storage temperature dependent on packaging format 12- Frying, grilling, roasting products, sauces and ice cream such as processed cheese and recombined dairy products Frozen storage - 10kg carton - 25kg carton Ambient storage: - 20kg pail - 210kg drum - 1000kg IBC - 1250kg IBC - 15L (13.5kg) Convenience Pack DECOLOURISED MILK FAT This is a low colour, concentrated milk fat product. A heat and physical process during removes the carotene that is primarily responsible for the golden colour of milk fat. The decolourisation process leaves a virtually colourless milkfat. 99.8% milk fat Imparts very little flavour and virtually no colour to applications Contains antioxidant (E307a) and citric acid (E330) Good product consistency Storage temperature dependent on packaging format Shelf-life typically 12 months from time of under recommended storage conditions Frying, grilling Confectionery products, sauces and ice cream. such as processed cheese, white cheese, cream cheese, and recombined dairy products Frozen storage - 20kg carton Ambient storage: - 210kg drum SPECIALTY MILK FATS We offer a range of specialty milk fat ingredients created using fractionation technology. Intermediate Milk fat fractions are available in a range of melt point options. 99.9% milk fat Melting temperatures to suit application Free from additives Impart good dairy flavour Ambient shelf-life typically 12 months from time of Milk Fat Fraction 23 and 27: Ice cream, recombined sweetened condensed milk, cream liquors and evaporated milk, sauces and bakery products using melted fat such as cheese milk extension, blended bakery margarines and recombined dairy products Not suitable for recombined consumer butter Milk Fat Fraction 42: Chocolate confectionery and confectionery centres such as blended milk fat and vegetable oil margarines for bakery and spreads Milk Fat Fraction 23: - 210kg drum - 1000kg IBC Milk Fat Fraction 27: - 210kg drum Milk Fat Fraction 42: - 210kg drum GHEE Ghee provides a natural dairy flavour and creaminess to finished products at lower usage rates than aqueous products. Our ghee is produced in a sophisticated processing plant to ensure product consistency. 99.9% milk fat Imparts good dairy flavour Good product consistency Ambient storage Contains codex approved antioxidant blend, primarily BHA and Propyl Gallate Ambient shelf-life typically Frying, grilling, roasting Sauces such as recombined dairy products 210kg drum 15

Milk Fats. Continued from page 15. Our ButterConcentrate and Butter Oil products are both 99% milk fat with extended frozen shelf life. Milk Fat Blends. We are highly skilled in creating blends. Our experience and expertise, combined with our sophisticated processing plant, enables us to create a variety of high quality blends and ensure consistency across all our ingredients. Our milk fat blends can be formulated using fresh cream, butter or AMF and vegetable oils or other ingredients to suit different applications. They are all consistently high-quality and have a golden yellow colour and a creamy taste. These blends are available as either anhydrous (<0.1% moisture) or aqueous (< 16.0% moisture max) ingredients depending on the packaging format. Their formulations can be customised to meet customer needs. CONCENTRATE ButterConcentrate is made from cream and is completely natural. It offers an enhanced, caramelised cooked buttery flavour and dairy notes to food and beverages. It also delivers a richer, fuller flavour and mouthfeel to low fat foods and foods made with vegetable oils. ButterConcentrate is frozen after to preserve its flavour and should be kept frozen at 10 C to 25 C. Pure dairy flavour 99.8% milk fat Contains no chemical additives or preservatives Delivers a cooked butter flavour with no flavour spikes Intense flavour means it can be used at low addition levels Frozen after and chocolate products, ice cream Microwave food, pizza, prepared foods, sauces and soups Low fat products, margarines and cooking oils and ghee OIL Butter Oil provides a natural dairy flavour and creaminess to finished products. It contains no additives and has excellent natural keeping qualities. Butter Oil is available in an ambient 210kg Drum format. 99.9% milk fat Imparts good dairy flavour Good product consistency Storage temperature ambient Shelf-life typically 24 months from the time of Frying, grilling, roasting products, sauces and ice cream such as processed cheese and recombined dairy products Ambient storage: - 210kg drum FRESH CREAM BLENDS Manufactured using high quality fresh cream and AMF blended with vegetable oil or a customer specific oil, these fresh cream blends have a consistently superior mouthfeel and fresh dairy flavour. They are ideal for use in a variety of applications and as ingredients in a range of food products. Customisable milk fat level Currently 57-68% milk fat blends d from fresh cream and AMF Current blends include coconut and palm oil. Canola oil, soya oil and other customer specific oil blends can be developed to meet customer needs Frozen storage products 12.5kg carton BLENDS Made from sweet, unsalted creamery butter or lactic butter blended with vegetable oil or a customer specific oil, these butter blends have a natural, fresh dairy flavour and excellent shelf-life. Customisable milk fat level Currently 50 79% milk fat blends d from butter Current blends include coconut and palm oil. Canola oil, soya oil and other customer specific oil blends can be developed to meet customer needs. Frozen storage products and margarines 12.5kg carton AMF BLENDS These AMF blends give a natural dairy flavour and creaminess to finished products. They are blends of Anhydrous Milk Fat with vegetable oil or a customer specific oil. Customisable milk fat level Currently 68 89% milk fat blends d from AMF Current blends include coconut, palm, canola and soya oil. Other customer specific oil blends can be developed to meet customer needs Frozen or ambient storage dependent on the packaging format products 12.5kg carton 210kg drum 1,000kg IBC 1,250kg IBC OTHER INGREDIENT BLENDS We also have the ability to blend our milk fat with many other ingredients to create application specific blends. These blends provide excellent dairy flavours and textures to suit a range of applications. EXAMPLES: Lecithin Blend For bakery products and chocolate Salt Blend For bakery and confectionery products and sauces such as cheese milk extension, processed and cream cheese, dairy spreads and recombined dairy products Sugar Blend For ice cream, bakery products and recombined dairy products Chocolate Dairy Blend For chocolate confectionery and chocolate desserts Lactic Acid Blend For white sauce and bakery products, processed cheeses, food processing applications Colour Blends With added natural colour, currently Annatto and Beta Carotene blends are available DAIRY SPREAD Dairy Spread 78 is a >78% milk fat ingredient that consistently delivers the superior flavour and mouthfeel needed in a wide range of consumer applications. It is frozen after to preserve the pure, clean and fresh flavour of New Zealand s finest cream and should be kept frozen at 10 C to 25 C. 79% Milk Fat Light yellow colour Creamy taste Good texture and body Frozen after products and ice cream 12.5kg carton 16 17

Additional Cream Ingredients. We produce a further range of ingredients that are designed to suit other applications and customer requirements. All contain the goodness of natural New Zealand dairy, and are made with world-leading expertise and technology to ensure quality and consistency. TRADITIONAL CREAM CHEESE Cream cheese is a mild, creamy, unripened cheese d by fermentation of pasteurised whole milk and fresh cream. It has a distinctively smooth, homogenous texture and a cultured, creamy flavour with mild acidity. BRONZE AWARD WINNER 2017 M EDAL 34% fat Contains salt, cultures and stabiliser (E410) Chilled (2-4 C) storage Shelf-life typically 12 months from time of Dips, spreads, bakery products, cheesecakes and other cake fillings, confectionery, and recombined dairy products 20kg carton Bronze New Zealand Champion of Cheese Awards 2017 HIGH FAT CREAM CHEESE Made from pasteurised whole milk and fresh cream, our frozen high fat, mild-flavoured cream cheese ingredients are suitable for use as an ingredient in a wide variety of applications. Cream Cheese 805 58% fat Contains calf rennet and citric acid Frozen after Mascarpone 554C 53% fat Contains culture and citric acid Frozen after Yoghurt, recombined milks, milk-based drinks and creams, sauces, processed foods such as prepared meals such as processed cheese and margarine 2 x 12kg blocks in carton FROZEN CREAM Frozen cream is pasteurised, 42% cream that is quick frozen after to preserve the pure, fresh flavour of dairy. 42% cream Contains no additives, preservatives, foreign fats or other impurities Frozen after 18 months from time of Ice cream, confectionery products and recombined dairy products Ingredient in of liquid soup CREAM POWDER Cream Powder 55 is a spraydried blend of fresh cream and skim milk with 55% fat. This powder has an excellent cream flavour, is ideal for use in many applications and may have labelling advantages in some countries. 55% Milk Fat Excellent flavour Good solubility, dispersability and flow properties Ambient storage Shelf-life typically 24 months from time of Ice cream, bakery products, chocolate, and powdered drinks and sauces 25kg bag NATURAL DAIRY FLAVOUR Also known as Dairy Flavour 400 (DF400), this is made from cream and is completely natural. It offers enhanced, caramelised cooked buttery flavours and dairy notes to food and beverages. It also delivers a richer, fuller flavour and mouthfeel to low fat foods and foods made with vegetable oils. Natural Dairy Flavour is frozen after to preserve its flavour and should be kept frozen at 10 C to 25 C. Pure dairy flavour 99.8% milk fat Contains no chemical additives or preservatives Delivers a cooked butter flavour with no flavour spikes Intense flavour means it can be used at low addition levels Frozen after and chocolate products, ice cream Microwave foods, pizza, prepared foods, sauces and soups Low fat products, margarines and cooking oils and ghee 18 19

PASTURE RAISED Grass: it s the most natural food for cows. New Zealand is one of the few places in the world where cows have access to grass to graze on all year round. And the milk from grass-fed cows is completely natural and highly nutritious. 20 21

Made with Integrity. We go to great lengths to make sure all our products are consistently of the highest quality, so that you can pass that assurance on to your customers. It starts at the source: New Zealand s Fonterra farms. Advanced and highly efficient milk collection processes are used at every farm, as well as innovative technology to test the milk s quality and safety, every time. We select only the very best dairy ingredients to make our NZMP natural cheeses. We have state-of-the-art manufacturing and processing facilities in New Zealand and around the world. Our New Zealand processing sites are all government certified, with advanced quality and safety systems including stringent process control and final product testing. 23

Our promise. We pride ourselves on consistently producing Cream Ingredients of the highest quality, ensuring your business needs are satisfied time and time again. Drawing on our wealth of experience, worldleading expertise and innovative culture, we continue to lead the way in cream ingredient production. We start with unmatched ingredients and unlock the natural goodness of dairy. We have world-class manufacturing and supply chain capabilities. And we employ rigorous safety and quality standards, every step of the way. Backed up by our core strengths in research and development, this allows us to support your business goals by consistently delivering a wide range of high quality Cream Ingredients in a range of formats. To request samples, contact your NZMP Sales Representative or for more information visit us at nzmp.com 24