It landed the sale with São Paulo’s oldest pizzeria, Cantina Castelões.
Fonterra’s foodservice manager Brazil Hugo Melo said the potential for the market is huge.
He said the IQF mozzarella will save pizza makers time, money, labor costs and reduce wastage.
Fonterra recently announced it was building a new NZ$240m (US$175m) plant to help meet growing demand – the single largest foodservice investment in New Zealand’s dairy industry history.
It will allow the company to double its capacity to produce mozzarella, which is made in one day instead of the usual two to three months taken by conventional mozzarella processes. It will come on stream in September 2018.
Once complete, it will make Fonterra’s Clandeboye site the largest producer of natural mozzarella in the Southern Hemisphere.
The IQF mozzarella is the result of patented technology developed by the Fonterra Research and Development Centre, and supported by Transforming the Dairy Value Chain – a Primary Growth Partnership (PGP) programme between New Zealand’s Ministry of Primary Industries, Fonterra and DairyNZ.