New Zealand dairy giant Fonterra unveiled its strategy of merging Chinese cuisines with western dairy ingredients in Guangzhou on April 22.

Running dairy application centers in the cities of Shanghai, Beijing, Guangzhou, and Chengdu, Fonterra has developed 50 dishes by combining Chinese cooking with its dairy products to serve the new strategy.

As tastes continue to be more refined in China, the younger generation seeks more diversified and tailor-made food, said Christina Zhu, president of Fonterra China.

The company has forged ties with a number of Chinese restaurant chains, she said, adding it would increase spending on chefs of Chinese restaurants, distribution channels, and product lines.

As some of the innovated food products combining Chinese and Western elements become popular in the domestic market, some of them will be promoted in global markets, Zhu added.

New Zealand diary giant Fonterra unveiled its strategy of merging Chinese cuisines with western dairy ingredients in Guangzhou on April 22. [Photo provided to chinadaily.com.cn]