Oterra appoints Caldic as distribution partner in New Zealand
Auckland, New Zealand, 1 October, 2021 - Oterra has appointed Caldic New Zealand Ltd as its distribution partner for its world-leading range of natural colours and colouring foods. The partnership agreement with Caldic will create new opportunities for Oterra’s natural colour portfolio by expanding its reach across New Zealand. Oterra, formerly known as Chr. Hansen Natural Colors, is the global leader of naturally sourced colours for food, beverages, dietary supplements and pet food.
Driving innovation and go-to-market approachThe Caldic team has a reputation for efficient and high-quality service across New Zealand with leading manufacturers in food, beverage, and petfood industries. Customers will have access to Oterra’s in-depth knowledge and insights about pigments and applications, while Caldic brings vast experience in product development and exceptional customer service to the table. Together this supports customer innovation and accelerates go-to-market strategies.
Partnering in inspiring food solutionsOterra ANZ Business Unit Manager, Faye Bowyer said: “Caldic is a leading solution provider of dairy, bakery, savoury, nutritional and beverage ingredients, with an experienced team to assist in managing the promotion and distribution of Oterra. They are the ideal partner in our local market, with established relationships with manufacturers and a successful track record in driving market growth of high-quality products.”
Caldic New Zealand’s Managing Director Steve Crockett said: “We are delighted to be appointed as Oterra’s distribution partner. New Zealand food manufacturers are looking for plant-based and natural colour solutions, supported by good technical knowledge in order to get the most vibrant and stable colours possible. Oterra’s colour range fit this brief perfectly. With the assistance of the Oterra colour specialists and Caldic’s local food technologists, we look forward to partnering Oterra and our customers to develop a wide variety of food innovations.”