Fonterra’s Spreyton plant has just celebrated 20 years of operation.
Known for producing high-quality butter and powders, the Spreyton site plays a central role in Fonterra’s strategy as a global ingredient hub for cheese, whey and nutritionals.
Whole and skim milk powders from milk sourced from around 280 suppliers in Tasmania are produced at Spreyton for domestic and global markets, plant manager Douglas Overdijk said.
“Demand for products like quality butter and cheese has seen Fonterra’s global food service business grow to a $2 billion operation on its own,” Mr Overdijk said.
“We’ll be part of this growth story for another 20 years with Fonterra Australia looking to expand both our milk pool and our production capacity,” he said.
Fats from the skim milk powder are made into butter, including Duck River Butter.
Butter plant supervisor Adrian Wells has worked at the site since it began production and said the team felt like family.
“We take pride in what we do, and work together as a team to maintain our reputation for high quality product,” Mr Wells said.
“We have a proud history here in Tasmania and we look forward to the next 20 years – and many more after that!” he said.