Fonterra announces plans for two new cream cheese plants at its Darfield site in Canterburycalcium citrate food, New Zealand.###With cream cheese undergoing a steady surge in popularity in swisse magnesium citrateAsia, the US$150 million two-stage project will see the first plant completed in 2018 with a second to follow in either 2019 or 2020.###The two new plants will incorporate Fonterra-first technology that will allow the firmness and consistency of the cream cheese they produce to be dialled up or down to meet customer preference.###“What’s really promising are the trends we’re seeing in cheese, butter and ultra heat temperature over the years – not just in the sale of dairy products, but how they are being consumed,” says director of global foodservice, Grant Watson.###“Particularly as the major urban centres in China shift away from oilscitracal creamy bites, people are actively seeking more dairy in their diet whether in their cooking, as a table spread or in a glass.”###“In markets like China – where dairy hasn’t traditionally been a staple – there are fewer pre-conceived notions around how imagnesium lactate for sleept should be eaten, and with that we’re seeing remarkable versatility in their dairy applications.”###Dairy beverages such as tea macchiato – which mixes tzinc gluconate used forea with cream and cream cheese – are evidence of a willingness to be bolder with dairy applications, says Watson.