Fonterra Edgecumbe is all geared up to handle this global trend and is commissioning a new butter line that will nearly double the factory’s butter sheet production from 4500 tonnes to 7000 tonnes.
Fonterra global food service marketing general manager Susan Cassidy said “The Dirty Dirty Bread can best be described as a chocolate croissant.
“People love the flaky chocolate pastry that’s coated in rich chocolate ganache and sprinkled with cocoa powder.
“It makes it impossible to keep your face clean while eating.
“They are popular with celebrities who have taken to social media to share images of their muddy bun face experience.”
Cassidy said demand for butter is as strong as ever.
People want natural products and they are prepared to pay for them.
And that’s why global butter prices, including those in New Zealand, are continuing to rise.
“Even in temperatures of minus 10C crowds of people are queuing for hours to get their hands on their Muddy Bun.”
Edgecumbe operations manager Allan Muggeridge said the first butter sheet will roll off the new butter line on September 1.
“We’ve been watching demand for butter build for a number of years now.
“The building part of the project started in May so it’s been a quick turnaround to get it up and running,” Muggeridge said.
Fifteen local contractors have been employed to complete the expansion at the site, which employees 380 people.
“It’s been a real boost to the local business community, especially after the rough past 12 months Edgecumbe has had,” he said.
