The new butter line is part of a broader multi-million dollar capital investment, upgrading the whey processing plant and main dryer at Waharoa. Open Country CEO Mark de Lautour highlighted that capturing both proteins and fats onsite creates a balanced dairy output, optimizing the yield from existing cheese operations.

The company sees a global trend favoring natural dairy fats over plant-based alternatives. De Lautour noted increasing consumer recognition that “natural protein and fats are good for you,” describing the timing for butter production as “exciting” amid changing nutritional perceptions.

To support the expanded fat and whey extraction capacity, Open Country is recruiting more farmers across its three regional supply zones: Waikato/Bay of Plenty, Manawatū/Taranaki, and Southland/Otago. De Lautour emphasized that processor investments require backing from sufficient farm-gate volumes, describing it as a “leap of faith” in supplier engagement.