"This season we've been able to bring new plants online to drive greater value into both of these parts of the business," he says.
A new dryer at Pahiatua and three plants at Edendale came online in August, delivering more capacity and operational efficiency in milk powders, while a new mozzarella plant at Clandeboye had doubled the Co-operative's capacity for one of its most in-demand foodservice products, he said.
Spurway said Fonterra now had more options around how and where it could process its milk, which meant it could prioritise milk into higher margin products.
Fonterra reviews its product mix and priorities every 24 hours according to market demand, incoming milk volumes, product value and costs such as transport and logistics.
Further expansion is currently underway at Fonterra sites in Lichfield and Eltham to add a new milk powder dryer and slice-on-slice cheese lines respectively, with these new developments on track to be up and running in time for the 2016 peak.
Last season's peak - 89.6 million litres - occurred on October 19.