Q: We’re excited to feature Anchor Food Professionals in this edition of FHA Insider. Could you please provide our readers with a brief overview of your company and the range of products you offer?
With over 135 years of dairy expertise and specialist leadership, Anchor Food Professionals is the world leading New Zealand dairy foodservice brand of Fonterra, the world’s largest dairy co-operative and dairy exporter. The brand has built a legacy on innovative product solutions that boost kitchen performance and help businesses grow.
Anchor Food Professionals offers a comprehensive range of products, from high-performing creams to rich, decadent butter, all crafted with chefs needs in mind and designed for unmatched performance in every application. Whether you need to top, whip, pour, or roll, our product solutions are endorsed by Worldchefs and trusted by foodservice professionals globally.
Anchor Food Professionals works alongside its customers to deliver end-to-end services and solutions, driving customer satisfaction and shaping the future of foodservice. For more information, visit www.anchorfoodprofessionals.com.
Q: Salted vs. unsalted butter is a common consideration in cooking. Can you elaborate on the differences and when chefs should opt for one over the other when it comes to baking and cooking?
In summary, the choice between salted and unsalted butter depends on the specific requirements of the recipe and the desired flavour outcome. Chefs should opt for unsalted butter when precision in salt content is needed, particularly in baking recipes like cakes, cookies and pastries. Salted butter should be used for added flavour in culinary dishes such as sauces, sauteing and roasting. Anchor Food Professionals offers high-quality New Zealand butters that cater to both needs, ensuring chefs have the right product for every application.
Q: The global dairy market has been evolving, especially with changing consumer preferences. How does Anchor Food Professionals stay competitive and adaptable in global markets, and what trends do you see shaping the future of butter in the culinary industry?
As leaders in global foodservice, Anchor Food Professionals is built on a foundation of unmatched dairy performance, its our industry insights and performance focused solutions that make us experts in Foodservice. We partner for success and stand alongside our chefs, shoulder to shoulder, in the heart of kitchens and bakeries to gain industry insights to co create innovative solutions that boost performance and delight consumers every time.
Looking ahead, there are several trends shaping the future that we will focus on through quality innovation and sustainability. The main trends are;
Health and Wellness: Consumers are increasingly seeking healthier options, and there is a growing demand for butter products that are natural, grass fed, organic and free from additives. Anchor Food Professionals is well-positioned to meet this demand with our high-quality, pure dairy products.
Sustainability: Sustainability is becoming a key consideration for consumers and chefs alike. Our commitment to sourcing milk from sustainable New Zealand dairy farms and our focus on environmentally friendly practices ensure that we remain at the forefront of this trend.
Culinary Innovation: Chefs are constantly looking for new ways to enhance their culinary creations. The versatility, superior performance and our butter formats make them ideal for a wide range of applications from butter sheets for perfectly flaky pastries to lactic butter for a creamier full dairy taste.
Q: Anchor Food Professionals is committed to producing top-quality dairy products. Can you share some insights into how the origin of your New Zealand dairy influences your final products.
Our New Zealand’s natural environment plays a crucial role in the quality of our dairy. The country’s temperate climate, abundant rainfall, and clean air create ideal conditions for farming. Our cows graze on lush, green pastures year-round, which contributes to the superior quality of the milk they produce.
One of the standout features of New Zealand dairy is the high beta-carotene content in the milk, which comes from the grass-rich diet of our cows. This gives our butter its natural golden colour, a signature characteristic that sets it apart from other butters. Unlike some competitors who add beta-carotene to their products, our butter’s golden hue is entirely natural.
Our commitment to sustainability is another significant factor. New Zealand’s farming practices are designed to be environmentally friendly, ensuring that our dairy products are not only of the highest quality but also produced in a way that respects and preserves the natural environment. This focus on sustainability resonates with consumers who are increasingly seeking products that are both high-quality and environmentally responsible.
Q: Anchor Food Professionals is a trusted brand in the foodservice industry. For chefs looking to explore the full potential of your dairy range, could you share some innovative techniques or recipes that showcase how your dairy products can be used beyond the basics?
Anchor Food Professionals is dedicated to helping chefs unlock the full potential of our dairy range by exploring innovative techniques and recipes that go beyond the basics. While the principles and functions of dairy products, such as whipping, reduction, and melting, remain consistent, the ways in which they are applied and the types of applications they are used in are continually evolving.
For instance, our high-performance whipping creams are not only perfect for creating light and airy whipped toppings but can also be used to make stable and smooth emulsions for vinaigrettes and dressings. This technique adds a luxurious mouthfeel and depth of flavour to salads and cold dishes
Melting is a basic function, but the applications are expanding. Our versatile cheeses, for example, are ideal for creating soft and stretchy textures in dishes like cheese stuffed bites or innovative pizza toppings.
Beyond these basics, our dairy products are being used in more creative and advanced culinary applications. For example, our butter can be infused with herbs, spices, or fruits to create flavoured butters that elevate simple dishes like steaks or seafood. Brown butter, or beurre noisette, adds a nutty flavour to both sweet and savoury dishes.
In baking, our unsalted butter is perfect for achieving flaky, tender pastries, while our cream can be used to create velvety mousses and indulgent smooth ganache. These applications highlight the versatility and superior performance of our dairy products, allowing chefs to push the boundaries of their culinary creations.
By exploring these innovative techniques and recipes, chefs can fully utilise the potential of Anchor Food Professionals’ dairy range, creating dishes that delight and inspire. Whether it’s enhancing the flavour of a dish, achieving the perfect texture in baked goods, or adding a gourmet touch, our dairy products are designed to meet the highest culinary standards.
Q: FHA-HoReCa is a major event for the HORECA industry. What made this year the perfect time for Anchor Food Professionals to join as an exhibitor and sponsor?
The global foodservice industry is experiencing significant growth and transformation, driven by evolving consumer preferences and a heightened focus on quality and sustainability. As a trusted brand in the foodservice industry it is the perfect time for Anchor Food Professionals to showcase our high-performing dairy products and innovative solutions that meet these changing demands.
FHA-HoReCa is a premier event that attracts key industry players from the hospitality, restaurant, and catering sectors. By being involved in the event, it allows us to connect with industry leaders, chefs, and decision-makers, fostering valuable partnerships. This aligns with our brand vision of helping grow our customers businesses.
This year our presence at FHA-HoReCa allows us to highlight our latest product innovations and through chef demonstrations, detail how our dairy range can enhance culinary creations. We are proud to be the official dairy sponsors of the FHA Dessert, Bakery, and Gelato Challenge, showcasing the versatility and superior performance of our products in various culinary applications.
Q: What exciting new products can attendees expect to discover at the Anchor Food Professionals stand?
At the Anchor Food Professionals stand, attendees can look forward to discovering an exciting new product that showcases our commitment to innovation and quality. While we can’t reveal all the details just yet, we can tell you that we have something special in store that will redefine your expectations of dairy.
To find out more and see the unveiling of our new product, be sure to visit our booth at Expo Hall 3, Stand 3G2-08. Our brand ambassador MOF Chef, Jean François Arnaud will be on stand to demonstrate how this new product can transform your kitchen and bakery operations.
Don’t miss the opportunity to experience the future of dairy with Anchor Food Professionals. We look forward to seeing you there!
To wrap things up on a lighter note, let’s dive into some fun, rapid-fire questions:
• What’s the most creative recipe you’ve seen using Anchor Food Professionals products?
Our latest campaign, “Taste of Tradition”, features many creative recipes using Anchor Food Professionals products.
The campaign featured 11 industry leading chefs from around the world, each reimagining their traditional dishes from their home countries with a modern dairy twist. Chef Amber Heaton reimagined the classic Australian pub favourite, Chicken Parmigiana. Traditionally, this dish consists of breaded chicken breast, Napoli sauce, ham, and mozzarella cheese melted on top. Chef Amber reimagined the dish to comprise of mozzarella stuffed, breaded chicken bites on a bed of Napoli sauce, served with green herb mayonnaise, crispy prosciutto and garnished with green oil.
Chef Tom Lamers also brought his unique twist to traditional dishes, reimagining the dutch classic, Strawberries and Cream. Chef Tom instead created a pearl of white chocolate mousse, filled with a strawberry centre. Served with fresh strawberry cream, almond biscuits, sugar crisp and rich Crème Pâtissière.
These innovative recipes not only celebrate tradition but also push the boundaries of culinary creativity, demonstrating the endless possibilities with Anchor Food Professionals’ dairy range.
You can explore more of the chefs’ innovative recipes in our digital cookbook here:
• Share a lesser-known fact about Anchor Food Professionals that often surprises people.
A lesser-known fact about Anchor Food Professionals that often surprises people is that the brand has over 135 years of dairy expertise and is the foodservice brand of Fonterra, the world’s largest dairy co-operative and dairy exporter. This legacy is built on innovative product solutions that boost performance across kitchens and help businesses grow.
