Fonterra’s foodservice business, Anchor Food Professionals, have opened Sri Lanka’s first dairy innovation kitchen to help chefs deal with the rising demand for out-of-home dining experiences. Colombo, a city of over two million people, seen has new international hotel chains, restaurants, bakeries and other food outlets open over the past few years. The new kitchen will trial new dairy products and work with chefs to develop new recipes and flavours that suit the tastes of Sri Lankan consumers.
“People are looking to try interesting and delicious foods, sample new tastes and flavours and have that authentic experience,” said Fonterra’s Global Director of Foodservice Grant Watson. “That’s why with so many options available, innovation and high quality ingredients are key areas that the industry needs to focus on, making today’s opening of our innovation kitchen an important step for our foodservice business.”
Sunil Sethi, Fonterra Brands Sri Lanka’s Managing Director, agrees.
“Adding our dairy innovation kitchen provides added technology and tools that will increase our ability to develop innovative new recipes using our products, train chefs on bakery concepts and develop cost effective solutions to help create more value for our customers,” he said.
Products that will be trialed in the kitchen include pre-grated mozzarella cheese and a versatile cream cheese, which can be used by chefs in a variety of hot and cold recipes.
