the-dairy-mail

THE RETURN OF FAT: HOW JERSEY MILK SIGNALS A STRUCTURAL SHIFT IN DAIRY DEMAND

Thu, 19 Mar 2026 10:07:28 GMT

A new generation of health-led consumers, amplified by social media and shifting nutrition science, is quietly reshaping value, perception and pricing power across the dairy category

For much of the past half-century, the trajectory of the dairy aisle appeared settled. Fat was the problem, reformulation the solution, and consumer virtue neatly colour-coded in green, red and blue caps. What is now unfolding, however, suggests something more structurally significant than a passing preference shift. The resurgence of full-fat dairy - and, more pointedly, the sharp rise in demand for Jersey milk - signals a recalibration of how consumers interpret health, value and authenticity in food.

Recent data points are striking. Sales of butter rising by double digits, whole milk returning to growth, and Jersey milk - a product long confined to a premium niche - reportedly experiencing its strongest demand in half a century. Producers such as Graham’s have seen sales accelerate markedly, while retailers including Tesco point to a new cohort of younger consumers actively seeking out higher-fat dairy products. On the surface, this looks like a reversal of decades of dietary orthodoxy. Beneath it sits a more complex set of incentives and signals.

At the consumer level, the shift is less about indulgence than it is about reframing function. Protein has become the dominant organising principle of modern food choice, cutting across categories from dairy to snacks to beverages. In this context, full-fat dairy benefits from a form of nutritional reclassification. It is no longer judged solely through the lens of saturated fat, but as part of a broader matrix that includes protein density, micronutrients and perceived naturalness.

This is where Jersey milk finds its moment. Its compositional advantages - higher protein, elevated calcium, richer mouthfeel - align neatly with the emerging definition of “naturally functional” foods. It delivers both sensory reward and nutritional justification, a combination that few categories manage to balance effectively. In economic terms, it also offers something the wider liquid milk market has struggled with for years: a credible premium narrative.

Yet to view this purely through the lens of nutrition would be to miss a critical driver. The velocity of the shift owes as much to media dynamics as to metabolic science. Social platforms, particularly TikTok and Instagram, have become powerful intermediaries in shaping food credibility. Influencers reframing whole milk as beneficial for skin, gut health or satiety are not simply amplifying existing trends - they are accelerating adoption curves.

For the dairy industry, this creates both opportunity and risk. On one hand, it provides a rare moment where category perception is improving without the need for heavy reformulation or marketing spend. On the other, it introduces a volatility that traditional dairy businesses are not structurally designed to manage. Demand driven by social validation rather than embedded habit can prove transient, particularly when the underlying claims sit in the ambiguous territory of nutrition science.

The scientific backdrop itself remains nuanced. The dismantling of the low-fat orthodoxy has been gradual, driven by longitudinal studies suggesting that full-fat dairy does not correlate with the negative health outcomes once assumed. More importantly, it reflects a growing recognition that food matrices matter - that dairy cannot be reduced to its fat content in isolation. This has allowed products like cheese, yoghurt and whole milk to re-enter the conversation without the stigma attached to saturated fat in previous decades.

However, nuance rarely travels well in consumer discourse. What begins as a correction to oversimplified dietary guidance can quickly become an overcorrection in the opposite direction. For processors and retailers, the strategic question is not whether full-fat dairy is “back”, but how durable and scalable this shift is likely to be.

From a supply-side perspective, Jersey milk presents its own constraints. Herd composition, yield characteristics and processing requirements limit the speed at which production can expand. Unlike standard milk, this is not a segment that can be rapidly scaled without capital investment and longer-term planning. If demand continues to outpace supply, the category risks reinforcing its position as a premium niche rather than transitioning into a broader growth driver.

For retailers, the implications are more immediate. Margin structures in liquid milk have been under sustained pressure for years, with price competition eroding value across the fixture. A sustained move towards premium, differentiated milk products offers a route to rebuild category economics. The question is whether they are willing to support that shift through ranging, merchandising and pricing strategy, or whether promotional dynamics will once again compress value.

There is also a broader signal here for the dairy portfolio beyond milk. The concurrent rise in products such as Greek yoghurt, kefir, cottage cheese and fortified dairy drinks points to a category that is increasingly being organised around function rather than format. Dairy’s competitive set is no longer confined to itself; it sits alongside protein bars, supplements and plant-based alternatives all vying for the same nutritional territory.

In that context, the revival of full-fat dairy is not simply about reversing past narratives. It is about repositioning dairy within a more complex, health-oriented food system where consumers are assembling diets based on perceived outcomes - energy, satiety, gut health, longevity - rather than macronutrient avoidance.

What is emerging, then, is less a nostalgic return to gold-top milk and more a redefinition of dairy’s role in the modern diet. The industry has, perhaps unexpectedly, been handed a narrative tailwind. The more pertinent question is whether it has the strategic alignment to convert that tailwind into sustained value creation, or whether it will once again allow structural constraints - pricing pressure, fragmented messaging, inconsistent innovation - to dilute the opportunity.

Because if this moment tells us anything, it is that consumer perception of dairy is not fixed. It is fluid, contested and increasingly shaped outside the industry’s traditional channels of influence. And in that environment, the winners will not be those who simply benefit from the cycle turning, but those who understand why it is turning - and what it will take to keep it moving in their favour.

The resurgence of full-fat dairy, led by the unexpected momentum behind Jersey milk, raises a set of more strategic questions for the industry than the headline figures alone suggest. Is this the beginning of a sustained premiumisation of liquid milk, or a short-cycle demand spike driven by social media and shifting dietary narratives?

Can processors and retailers structurally capture value from this shift, or will legacy pricing dynamics erode the opportunity once again? And, perhaps more critically, does this signal a broader repositioning of dairy as a “naturally functional” category competing beyond its traditional boundaries?

These are not just observations to note, but lines of enquiry that will shape the next phase of analysis - from supply constraints and herd strategy, to retail execution, brand positioning and the long-term credibility of dairy’s health narrative.

INTERNATIONAL CHEESE & DAIRY AWARDS 2026: ENTRIES NOW OPEN

Tue, 17 Mar 2026 14:28:18 GMT

Entries are now open for the International Cheese and Dairy Awards 2026, with producers from across the UK and overseas invited to submit products for what remains one of the most respected quality benchmarks in the global dairy industry.

The competition, which has operated for more than a century, assesses cheeses and dairy products through blind judging panels drawn from across the industry - technical specialists, graders, cheesemakers, retailers and buyers. Products are evaluated on flavour, texture, aroma, presentation and technical merit, with no brand influence on the outcome. Gold, Silver and Bronze medals are awarded across each class, with the highest-performing Gold winners progressing to compete for the competition's top honours.

This year's schedule encompasses the full breadth of modern dairy production. Traditional classes covering farmhouse cheeses, bandaged and territorial Cheddars, and international speciality styles from France, Italy, Spain, the Netherlands, Switzerland and the United States sit alongside an expanded range of categories reflecting where the sector is heading. Dedicated sections cover functional dairy products, high-protein snacks and performance nutrition, as well as classes for butter, cream, yoghurt, milk and ice cream. The programme also includes awards for packaging design, export achievement and new product development, and a relaunched foodservice section assessing dairy products on their performance in professional kitchen conditions.

A dedicated platform remains in place for specialist and artisan cheesemakers - producers manufacturing at small scale whose work continues to shape how consumers and buyers understand quality and provenance in dairy.

For producers considering entry, the commercial case is straightforward. Retail buyers and export distributors monitor ICDA results closely. For smaller producers in particular, recognition from an internationally credible judging panel can open conversations with buyers that would otherwise require considerably more groundwork.

Judging will take place on 24 June 2026 at Bingley Hall, Stafford. Results will be announced the following day as part of the Dairy Connect themed International Cheese and Dairy EXPO.

Entry deadlines: Overseas producers — 6 May 2026 UK producers — 29 May 2026

Entry information and the full class schedule are available at https://www.internationalcheesedairyexpo.com/icda-awards .

WHEN A CHEESE COMPETITION STARTS JUDGING SPORTS NUTRITION, PAY ATTENTION

Tue, 17 Mar 2026 14:17:45 GMT

The International Cheese and Dairy Awards has been running for over a century. In that time it has judged farmhouse Cheddars, washed-rind territorial cheeses and artisan blues - the accumulated craft of British and international dairy production measured against panels of graders, retailers and technical specialists. This year, for the first time, it will also judge high-protein yoghurts formulated for muscle recovery and fermented dairy drinks designed to support gut health.

That addition deserves more scrutiny than it will probably receive.

The decision to create dedicated judging classes for performance nutrition and functional dairy products is not an administrative footnote. It is a statement about where the commercial weight of the dairy category is shifting.

Dairy's protein credentials are not in dispute among nutritionists. Whey and casein remain among the most biologically complete protein sources available, with amino acid profiles and absorption rates that synthetic and plant-derived alternatives have spent considerable research effort trying to replicate. Yet for most of the past decade, while protein became one of the dominant value drivers in packaged food — commanding shelf space, margin premiums and marketing budgets across supermarket categories — the dairy industry largely allowed others to frame the conversation. Sports nutrition brands built empires on whey isolate while mainstream dairy marketing stayed anchored in tradition, provenance and taste.

The structural shift now underway is a belated correction. Retail buyers across major multiples have reported consistent volume growth in high-protein yoghurts, drinks and dairy snacks. The category has moved from gym-adjacent novelty to mainstream grocery fixture on the back of the growth of GLP-1 diets. Products delivering ten grams of protein per hundred grams are now shelf-stable expectations in convenience retail, not specialist health store offerings. The consumer has, in short, already moved.

What makes the awards development significant is not the existence of these products — they have been on shelf for several years — but the formalisation of quality benchmarking within the sector's most established judging framework. By submitting functional dairy products to blind assessment panels drawn from retail, technical and culinary expertise, producers are being pushed to answer a question the category has often avoided: do these products actually taste good?

That question matters more than it might appear. Functional foods have a long commercial history of failing not on efficacy but on palatability. A product that delivers its nutritional promise while tasting of little beyond protein powder is a product that generates a first purchase and no repeat. The awards' insistence on assessing flavour, formulation and sensory quality alongside nutritional composition imposes a discipline that product development teams inside dairy businesses should welcome, even if their marketing departments might find it uncomfortable.

The 2026 schedule's simultaneous expansion of artisan classes — dedicated for producers making eight tonnes of cheese or less per week — might appear to pull in the opposite direction. In one sense it does. The farmhouse cheesemaker hand-turning raw milk wheels in a Somerset barn occupies a different commercial universe from the dairy processor developing a whey protein drink for a major multiple. Yet both developments reflect the same underlying dynamic: an industry that is no longer competing on a single axis.

For the most part, dairy has competed primarily on price, volume and commodity reliability. Quality was relevant but largely defined within narrow traditional parameters. The modern dairy sector now competes simultaneously across nutritional science, artisan authenticity and culinary performance — each requiring different capabilities, different sales channels and different conversations with buyers.

The foodservice categories, also relaunched and sponsored by Lactalis include classes assessing melt behaviour, stretch and culinary application, complete this picture. Restaurant kitchens have always shaped consumer taste — a cheese encountered on a well-constructed board in a good restaurant has a habit of appearing in the shopper's basket the following weekend — but the formal evaluation of dairy products under professional kitchen conditions reinforces a commercial truth that producers have sometimes been slow to act on. Foodservice is not a secondary market. For premium and specialist producers it can be the market that builds the brand sufficiently to make retail listings viable.

Judging takes place on 24 June at Bingley Hall in Stafford, with entries from overseas producers closing on 6 May and UK producers on 29 May.

A century-old cheese awards programme does not add sports nutrition categories because its judging committee feel like it. It does so because the commercial reality of the dairy sector demands it. The industry's most established quality benchmark has now formally acknowledged that dairy is a functional food category — one that competes not only with other cheeses on the deli counter but with protein bars, plant-based alternatives and sports nutrition products on an entirely different set of shelves.

Entries for the International Cheese and Dairy Awards 2026 are open now. UK producers: 29 May deadline. Overseas producers: 6 May.

w: https://www.internationalcheesedairyexpo.com/icda-awards

GLP-1, PROTEIN AND DAIRY'S OPPORTUNITY

Fri, 13 Mar 2026 16:27:55 GMT

Why a pharmaceutical revolution could quietly strengthen dairy’s place in the modern diet

There is a development reshaping food consumption that the dairy industry in the UK and Ireland has only just begun to notice. It is not coming from retail innovation, nor from the latest plant-based launch cycle. It is coming from medicine.

Over the past two years, GLP-1 weight-management therapies have moved from specialist diabetes treatments into mainstream public conversation. Drugs such as Ozempic and Wegovy are increasingly prescribed for weight management, and their impact on eating behaviour is significant.

The mechanism is well understood. These medications mimic the hormone glucagon-like peptide-1, slowing gastric emptying and signalling satiety earlier in the digestive process. People simply feel full sooner. As a result, they eat less.

For the food industry the instinctive reaction has been anxiety. If consumers are eating fewer calories, the logic goes, the total market for food must shrink.

But that conclusion only tells half the story.

Because when appetite declines, something else changes too: consumers become far more deliberate about what they choose to eat.

THE RISE OF NUTRITIONAL INTENT

Consumers using GLP-1 therapies quickly become aware that every meal matters. If portion sizes shrink, each serving needs to deliver meaningful nutritional value.

Protein becomes the obvious priority.

One of the clinical concerns associated with rapid weight loss is the loss of lean muscle mass. When calorie intake drops sharply, muscle can be broken down alongside fat. For that reason, many clinicians advising patients on GLP-1 therapies emphasise maintaining adequate intake of high-quality protein.

In practical terms, this changes how people approach food.

Instead of grazing or eating by habit, consumers begin selecting foods that provide maximum nutritional value in relatively small portions. The conversation shifts away from quantity and toward nutritional density.

This shift is already visible in retail behaviour. High-protein products — from yoghurt to snacks to beverages — have seen consistent growth across Europe over the past decade. The expansion of GLP-1 therapies may simply accelerate a trend that was already underway.

And that is where dairy finds itself in a surprisingly strong position.

DAIRY’S QUIET ADVANTAGE

Few food categories can match dairy when it comes to delivering high-quality protein efficiently.

Milk proteins — particularly whey and casein — contain the full complement of essential amino acids required by the body. Whey protein is especially rich in leucine, the amino acid that plays a central role in triggering muscle protein synthesis. Casein, meanwhile, digests more slowly and contributes to prolonged satiety.

Put simply, dairy can deliver significant nutritional value in a relatively small portion.

This is precisely the sort of food profile that aligns with the dietary behaviour emerging among GLP-1 users.

Greek yoghurt, skyr, cottage cheese and milk-based protein drinks already provide protein-dense nutrition within compact servings. These products are not new innovations; they have been part of the dairy category for years.

What may be changing is the context in which consumers evaluate them.

For someone eating less overall but seeking to maintain muscle mass and energy levels, these products begin to look less like convenience foods and more like nutritional tools.

THE MARKETING LAG

Yet if dairy holds a nutritional advantage, it has not always communicated it clearly.

For decades the category’s messaging has revolved around tradition, taste and provenance. These themes remain powerful and continue to underpin the success of many dairy brands across the UK and Ireland.

But today’s consumer is increasingly fluent in the language of nutrition.

Concepts such as protein intake, blood sugar stability, gut health and satiety are no longer confined to academic journals or specialist fitness communities. They are discussed openly in mainstream media and social platforms.

Consumers arrive in the supermarket already thinking about these factors.

And yet dairy marketing still often talks primarily about indulgence and heritage.

That disconnect represents both a weakness and an opportunity.

The science behind dairy’s nutritional value has existed for decades. What has been missing is the confidence to position the category more assertively within modern conversations around metabolic health.

FROM VOLUME TO VALUE

There is another important implication of the GLP-1 shift.

If consumers begin eating smaller portions overall, food categories may need to rethink how value is created. Volume alone may no longer be the defining measure of success.

Instead, nutritional density and product differentiation may become more important.

For dairy manufacturers this could reinforce the growth of premium segments. High-protein yoghurts, cultured dairy drinks and functional milk products already command higher price points than conventional dairy formats.

Smaller portions with greater nutritional credibility can support premium pricing while aligning with consumer behaviour.

Retailers, in turn, are likely to favour products that combine strong margins with strong consumer demand.

In that context, dairy’s ability to deliver concentrated nutrition within modest portions becomes a commercial advantage rather than a limitation.

A STRATEGIC MOMENT FOR DAIRY

The UK and Ireland possess several structural strengths that position the sector well for this emerging landscape.

Both regions have highly developed dairy processing industries and strong research capabilities in milk proteins and dairy nutrition. Ireland, in particular, has built global leadership in whey processing and milk protein ingredients — capabilities that already support the international sports nutrition market.

At the same time, the heritage of artisanal cheesemaking and fermented dairy production across these islands offers another route to value creation. Many traditional dairy products naturally deliver the protein density and satiety that health-conscious consumers are increasingly seeking.

But capitalising on this opportunity will require a shift in mindset.

The dairy sector has spent much of the past decade defending itself against criticism — from plant-based competitors, changing dietary advice and environmental debates.

In doing so, the industry has sometimes overlooked its own strengths.

Yet in the current conversation around protein and metabolic health, dairy may be one of the few food categories that is already aligned with what consumers want.

NEXT STEPS FOR THE INDUSTRY

GLP-1 therapies are unlikely to reshape food markets overnight. Adoption in the UK and Ireland remains relatively modest compared with the United States. But the direction of travel is clear.

Consumers are becoming more intentional about what they eat. They are prioritising foods that deliver genuine nutritional value.

For the dairy sector, this should not be seen as a threat.

It is an invitation.

An invitation to reposition dairy as a modern source of high-quality protein.
An invitation to innovate around portion size, convenience and nutritional density.
And perhaps most importantly, an invitation to speak with greater confidence about what dairy actually delivers.

For too long the category has allowed others to define the narrative around nutrition.

The rise of GLP-1 therapies may be the moment when dairy quietly takes that narrative back.

Consumers may indeed eat less food in the years ahead.

But the foods that remain in their diets will be those that genuinely earn their place.

Dairy already has the credentials.

Now the industry must decide whether it is prepared to use them.

Yet the most important question may not be what GLP-1 therapies do to appetite, but what they do to priorities. If consumers begin to eat less overall, the foods that remain in their diets will be those that deliver the greatest nutritional value per portion. In that context, dairy’s strength in high-quality protein, satiety and nutritional efficiency becomes increasingly relevant.

The opportunity is clear — but recognising it is only the first step. The more pressing question for the industry is whether dairy is prepared to lead the conversation around protein and metabolic health, or whether others will continue to define it. That is the challenge we explore in next week's opinion piece.

INDUSTRY EXPERTISE STEPS ONTO THE EXPO FLOOR

Tue, 10 Mar 2026 09:39:03 GMT

From Long-Standing Sponsor to First-Time Exhibitor

For more than three decades, David Kellett & Partners Limited has operated at the technical heart of the dairy processing sector.

Established in 1993, the privately owned business has built its reputation on clearly defined area of expertise: filtration and membrane process solutions, together with the design, supply and installation for the dairy manufacturing process. While often working behind the scenes, the company’s contribution has supported improvements in product quality, process efficiency, and operational reliability across a wide range of dairy applications.

Membrane technology has become increasingly central to modern dairy production, enabling processors to maximise yield, recover valuable components, manage energy use, and respond to growing sustainability expectations. As production complexity continues to increase — particularly in areas such as whey utilisation, protein standardisation, and ingredient innovation — specialist process knowledge has become an essential resource rather than a niche capability.

Within this environment, David Kellett & Partners has developed a role that extends beyond equipment supply. The business is widely recognised for its practical, independent approach to process optimisation, troubleshooting, and system development. By combining technical depth with an understanding of day-to-day manufacturing pressures, the company has built long-standing relationships with processors seeking measurable and realistic improvements rather than theoretical solutions.

Alongside its technical work, the company has also maintained a consistent presence in supporting wider industry engagement. For many years, David Kellett & Partners has been a sponsor of the Best Trade Stand Award at the International Cheese & Dairy Awards and the associated EXPO.

The award was originally established by David and Debbie Kellett to recognise exhibitors who invest in creating informative, engaging, and welcoming stand experiences. By celebrating those who prioritise knowledge-sharing and visitor interaction, the initiative has helped reinforce the collaborative atmosphere that remains a defining feature of successful dairy industry events.

This year, however, represents a notable change in the company’s own participation.

For the first time, David Kellett & Partners will take its place on the exhibition floor as an exhibitor.

The move reflects a business entering a new stage in its development. Currently progressing through a period of organisational transition and refreshed management structure, the company is combining the continuity of long-established expertise with renewed energy and direction. While the core technical focus remains firmly unchanged, the evolution signals a greater emphasis on visibility, accessibility, and open dialogue with the wider dairy community.

Exhibiting provides an opportunity to translate decades of experience into direct conversation. Rather than presenting a traditional product-led display, the company intends to position its presence as a technical meeting point — a space where processors can discuss challenges, explore opportunities for optimisation, and exchange ideas around filtration strategy and process improvement.

For many visitors, this will be the first opportunity to engage face-to-face with a specialist partner whose work may already influence their operations indirectly. Discussions are expected to range from membrane performance and plant efficiency through to capacity constraints, product consistency, and longer-term process development planning.

The International Cheese & Dairy Expo therefore represents more than a first exhibition appearance. It provides a platform to introduce the company’s next chapter while reinforcing the experience and technical grounding that underpin its reputation.

The timing is particularly relevant as dairy processors continue to navigate evolving market expectations. Efficiency pressures, sustainability targets, and increasing product diversification are all driving greater reliance on process expertise and collaborative problem-solving. In this context, the value of independent technical support — capable of bridging operational, commercial, and innovation objectives — continues to grow.

For existing industry contacts, the exhibition offers an opportunity to reconnect and gain insight into the company’s future direction. For new visitors, it provides a chance to discover a specialist resource focused on practical outcomes and long-term partnership.

After years of supporting exhibitors from the sidelines, stepping onto the EXPO floor represents a natural progression — one that reflects both confidence in the company’s heritage and commitment to supporting the dairy sector as it continues to evolve.

Visitors are encouraged to meet the team, share their experiences, and explore how focused technical collaboration can help unlock new opportunities within dairy processing.

For more information contact the team at David Kellett and Partners at info@davidkellett.co.uk

DAIRY WON IN COURT. BUT ITS STILL LOSING THE KITCHEN TABLE

Thu, 12 Feb 2026 11:41:33 GMT

The Supreme Court told Oatly it can’t use the word “milk.” Good. But a legal victory means nothing if the industry can’t answer a harder question: why are fewer people drinking it?

The Dairy Mail | Opinion | Steve Moncrieff, Dairy Connect

On 11 February 2026, the UK Supreme Court handed the dairy sector a unanimous victory. Five justices ruled that Oatly’s “Post Milk Generation” trademark is invalid for use on oat-based food and drink in Britain. The word milk , the court confirmed, belongs to dairy. It means the normal mammary secretion of milking animals, as defined by the Codex Alimentarius and protected under assimilated EU regulation. Not oats. Not almonds. Not rice.

The ruling ends a legal journey that started in 2019, wound through the Intellectual Property Office, the High Court, and the Court of Appeal, before arriving at the highest court in the land. Lords Hamblen and Burrows, writing for the unanimous bench, found that Oatly’s slogan was “oblique and obscure” - it described a generation of consumers, not a characteristic of the product. It did not clearly state whether the product was milk-free or merely low in milk. That ambiguity was enough to kill the trademark.

Dairy UK’s chief executive, Dr Judith Bryans, called it a ruling that “helps ensure long-established dairy terms continue to carry clear meaning for consumers.” Oatly’s Bryan Carroll called it a mechanism to “stifle competition” that “solely benefits Big Dairy.”

Both are right. And both are missing the bigger picture.

The Word Is Protected. The Habit Is Not.

Here is the number that should keep every dairy leader awake at night: UK per capita milk consumption has fallen roughly 50% since 1974. In that year, the average Briton drank 2.7 litres a week. Today that figure sits around 1.2 litres. The most recent AHDB data, published in mid-2025, shows in-home cow’s milk occasions fell 3.6% year-on-year. Plant-based alternatives dropped 1.0% over the same period. The entire liquid milk category is contracting - and that has very little to do with what Oatly puts on its packaging.

The decline is structural, and it is driven by habit change, not brand warfare. Younger Britons are drinking less tea - the single biggest domestic occasion for milk. Five years ago, 43.2% of the UK population drank tea at home. That figure is now 38%, with the drop driven by a shift towards herbal, wellness, and fruit teas consumed without milk. Breakfast cereal consumption continues to fall. Coffee culture has tilted towards espresso-based drinks served black or with smaller volumes of milk.

None of these shifts were caused by a slogan on an oat carton. They represent a deeper erosion of the daily rituals that once made milk automatic.

As we wrote in The Dairy Mail in January: “Milk has not been rejected. It has been forgotten.” The Supreme Court ruling does nothing to reverse that forgetting. It protects a word. It does not rebuild a habit.

What Oatly Understood That Dairy Still Hasn’t

There is a reason Oatly fought this case through four courts over seven years. It was not about the word milk. It was about the cultural territory that word occupies.

Oatly did not grow from a niche Swedish brand into a global business by making a product that was nutritionally superior to cow’s milk. It is not. Mintel’s 2025 UK data shows 79% of consumers agree that standard cow’s milk is a good choice when avoiding ultra-processed foods, and 61% agree its protein quality is superior to plant-based alternatives. Cow’s milk remains one of the most complete, natural, and affordable sources of calcium, protein, and vitamin D available in the British diet.

Oatly won market share because it was culturally literate. It spoke to identity, lifestyle, and values in language that resonated with consumers under 45. It positioned itself not as a milk substitute but as a statement about who you are and what you care about.

Dairy, meanwhile, responded with nutritional fact sheets and defensive messaging. “We responded to a narrative war with footnotes,” as I put it in The Dairy Mail. “That was never going to work.”

The lesson is uncomfortable but essential: you do not lose ground in a consumer market because your competitor’s product is better. You lose ground because their story is better. And for the best part of a decade, the plant-based sector told a more compelling story than dairy did.

The Protein Paradox: Dairy’s Biggest Opportunity Is Hiding in Plain Sight

Here is the irony that should frustrate and energise the dairy industry in equal measure. The fastest-growing dietary trend in the UK right now - the obsession with protein - is a trend that dairy should own. And in some categories, it is starting to.

The numbers are striking. Nearly half of UK adults have increased their protein intake in the past year. Among 16–34-year-olds, that figure rises to two-thirds. More than 50% of Gen Z consumers report following a high-protein diet, according to SPINS data. And 71% of Gen Z actively seek protein-rich meals at breakfast alone. This is not a niche fitness trend any longer. It has gone mainstream, driven by social media, growing health literacy, and a generation that views food not as indulgence but as infrastructure for performance, recovery, and long-term wellbeing.

The category response has been uneven - but where dairy has leaned in, the results are remarkable. Cottage cheese, once dismissed as a relic of 1980s dieting, has surged back, with year-on-year increases of 26.2% in value and 29.4% in volume according to Nielsen data to March 2025. The driver is not nostalgia. It is TikTok, meal-prep culture, and a generation that discovered cottage cheese delivers 10.6g of protein per 100g in its reduced-fat form - cleanly, cheaply, and without the ingredient list of a processed protein bar.

Yogurt is on a similar trajectory. Cow’s yogurt saw a year-on-year value increase of 7.9% in 2024, with Greek yogurt demand up 56% according to Ocado’s own search data. Kefir, still a smaller segment, has grown 37.1% in value and 34.7% in volume. These are not marginal shifts. They represent a generation choosing dairy - where dairy positions itself around what they care about: protein density, gut health, naturalness, and minimal processing.

Cheese, too, is aligning with the trend. UK cheese consumption has risen 20% in per capita terms since 2015, even as liquid milk has declined 19% over the same period. High-protein cheddar variants, dehydrated cheese snacks, and protein-forward cheese bars from brands like Eatlean and Saputo are turning cheese from an accompaniment into a standalone functional snack. The AHDB reports that cheese now accounts for 34% of total UK milk utilisation, up from 28% in 2015.

Perhaps the most instructive example of where liquid milk can go, however, comes from a relatively new entrant. SuperNutrio, made by St. Helen’s Farm, has done something deceptively simple and strategically smart: it has repositioned cow’s milk as a performance product. The concept is straightforward — two litres of fresh cow’s milk, filtered to concentrate the naturally occurring protein and calcium into one litre. The result is double the protein (70g per litre) and 80% more calcium than standard milk, with nothing added. No powders, no gums, no stabilisers. Just milk, concentrated.

What makes SuperNutrio notable is not the filtration technology alone, it's the narrative. The brand speaks directly to the audiences that the liquid milk category has been haemorrhaging: fitness-conscious consumers, young families, runners, athletes, and the protein-seeking Gen Z cohort that gets half its nutritional inspiration from Instagram and TikTok. It sponsors Joe Hart’s Mind Over Everything podcast. It partners with GB athletes. It shows up at the National Running Show. It uses language that belongs to the gym, the kitchen, and the school run - not to a trade association conference room.

In short, SuperNutrio is doing what this article argues the broader industry must do: it is giving people a reason to choose milk that speaks to how they actually live, not to how the industry wishes they still did. It is proof that liquid milk does not have to accept structural decline. It has to earn its place back on the table by meeting consumers where they are - and right now, they are looking for protein, naturalness, and authenticity.

The Danger of a Victory Lap

The risk now is that the dairy sector treats Wednesday’s ruling as vindication and moves on. That would be a serious mistake.

Legal protection of terminology is necessary. It matters that consumers understand what they are buying. The distinction between a product that comes from a cow and a product manufactured from oats, water, enzymes, and added vitamins is a real and meaningful one. The court was right to enforce it.

But terminology protection is a defensive measure. It prevents someone else from borrowing your word. It does nothing to make people want what that word describes. And right now, the data says fewer people want it with each passing year.

The paradox is glaring. Consumers are paying premium prices for protein bars, recovery drinks, fortified waters, and functional beverages that promise hydration, satiety, muscle repair, and mental focus - benefits that milk already delivers, naturally, from a single ingredient. The functional nutrition market is booming. Dairy products like yogurt, cheese, and high-protein milk are demonstrably aligned with the trend. Yet the broader liquid milk category continues to shrink because it has failed to tell that story loudly enough, consistently enough, and in the right places.

That is not a problem Oatly created. That is a leadership vacuum the dairy industry allowed.

What Needs to Happen Now

The Supreme Court has given dairy a clean legal framework. The word is protected. The category is defined. There is no ambiguity about what milk is and what it is not. That clarity is valuable. But it is only valuable if the industry uses it as a platform for action, not as a reason for complacency.

Three things need to happen.

First, dairy must reclaim the cultural conversation - and the protein story is the way in. Not through defensive lobbying or technical arguments about nutrient density, but through storytelling that connects dairy’s authentic qualities to how people actually live. The success of cottage cheese, Greek yogurt, kefir, and brands like SuperNutrio demonstrates that when dairy speaks the language of modern health and performance, consumers respond. The industry needs to do this at category level, not just brand by brand. Health, fitness, everyday performance, provenance, simplicity - these are not niche selling points. They are mainstream consumer priorities. Dairy must speak to them in language people recognise, not in the language of trade associations.

Second, the sector needs collective ambition. As The Dairy Mail has argued, fragmentation has diluted dairy’s voice. Individual brands competing for marginal share gains cannot rebuild category relevance on their own. A coordinated, modern “Drink Milk” campaign - not a nostalgic revival, but a strategic repositioning anchored in protein, naturalness, and real-food credentials - is overdue. The “Got Milk?” and “Int Milk Brilliant” campaigns worked because they gave the whole category a platform. The industry needs that kind of shared leadership again.

Third, this must be measured commercially, not sentimentally. If any campaign does not drive frequency, penetration, and habit formation, particularly among under-30s, it will have failed, regardless of how well it is liked. The metric is not awareness. It is whether someone under 30 reaches for a glass of milk tomorrow morning who would not have done so today.

Words Matter. Actions Matter More.

Wednesday’s ruling confirmed that milk means what it has always meant: the product of a cow, a goat, a sheep, or a buffalo. Not a grain processed in a factory. That distinction is worth defending, and the Supreme Court was right to defend it.

But if the dairy industry treats this as the end of a fight rather than the beginning of a different one, it will have won a word and lost a generation.

The protein trend is handing dairy an open goal. Gen Z is not anti-milk. They are pro-protein, pro-naturalness, and pro-function. They are already choosing yogurt, cottage cheese, and kefir in growing numbers. The question is whether the industry can extend that momentum into liquid milk, and whether it can do so with the confidence, creativity, and cultural literacy that the moment demands.

The real threat to milk was never a Swedish oat company with a clever slogan. It was drift. Quiet, incremental, almost invisible decline in the daily habits that once made milk indispensable. That drift has been happening for 50 years, and a court ruling will not reverse it.

Only the industry can do that. And the clock is running.

Where DAIRY CONNECT Stands

This is why Dairy Connect exists. Not to observe the decline from the sidelines, but to do something about it.

Through The Dairy Mail, we are building the editorial platform the industry needs - one that challenges complacency, champions innovation, and holds the sector accountable to its own potential. Through the International Cheese & Dairy Awards and EXPO, we are creating the commercial and competitive infrastructure that connects producers, buyers, innovators, and retailers across the global dairy value chain. Through our industry intelligence and advocacy work, we are equipping leaders with the insight and evidence they need to make better strategic decisions.

Our mission is straightforward: to unify the dairy and cheese supply chain by delivering insight, education, and advocacy that elevate standards and broaden opportunity. That means convening the conversations that matter. It means celebrating excellence through awards programmes that carry genuine commercial weight. And it means building platforms, digital and physical, that give the industry a collective voice strong enough to reclaim the cultural ground it has ceded.

The Supreme Court ruling has given dairy a legal foundation. The protein trend is giving it a commercial opportunity. What the industry still lacks is collective ambition and coordinated leadership.

Dairy Connect is here to help provide both. If you are a producer, processor, retailer, or investor who believes this industry’s best days are ahead of it — not behind it — we want to hear from you.

Join the conversation. Connect with us at dairy-connect.com and through The Dairy Mail. Follow our coverage of the ICDA Awards and EXPO programme as we build the platform this industry deserves. And if this article resonated, share it. Challenge it. Add to it. The discussion starts here - but it cannot stay here.

Steve Moncrieff is Founder and Managing Director of Dairy Connect and publisher of The Dairy Mail.

This article continues the themes explored in Milk Didn’t Fail. The Industry Lost Its Voice (January 2026) and ‘ Int Milk Brilliant’ — and still today (June 2025), first published in The Dairy Mail.

CHEESE & DAIRY FORUM IRELAND: A PLATFORM FOR A NEW ERA OF IRISH DAIRY

Wed, 11 Feb 2026 16:36:55 GMT

CHEESE & Dairy FORUM Ireland | 15-16 April 2026

Bord Bia Innovator Campus | Co Galway

A Platform with Purpose

The BIA Innovator Campus Dairy Forum , supported by Dairy Connect and the International Cheese & Dairy Awards (ICDA) , has been convened to bring the sector together at a moment when industry alignment and collaboration are increasingly important.

Its purpose is clear: to create a forum where the future direction of Irish dairy can be discussed and shaped collectively, rather than in isolation across individual parts of the sector.

The April gathering will bring producers and industry decision-makers together for a programme of insight-led sessions, technical discussion, curated tastings and practical workshops. It has been designed not as a traditional conference, but as a working platform — a space where commercial strategy meets broader sector ambition.

The objective is to showcase the depth of Irish dairy capability while equipping businesses with the insight, connections and practical tools required to navigate the years ahead.

Supporting the Artisan Sector

Ireland’s artisan cheesemakers are central to this story. Their work brings character and identity to the broader dairy landscape, and they remain one of the sector’s strongest assets internationally. Their challenge is rarely quality. It is visibility, capacity and the heavy lift required to open new markets.

The Cheese & Dairy Forum Ireland aims to close that gap.

The event will showcase the breadth of Irish artisan production through structured tastings, buyer introductions and collaborative storytelling. It will give makers the opportunity to present their products in a commercial context - supported by insight, technical guidance and an environment geared towards meaningful engagement rather than passive display.

This is not a platform for hobbyists. It is a space built for makers who are ready to grow.

A Clear Path to the ICDA Awards

A significant part of the programme is a strengthening of the link between the Forum , Dairy Connect Ireland and the International Cheese & Dairy Awards . The ICDA remains one of the most influential stages for global dairy recognition, and Irish producers consistently perform well.

The event on the 15 - 16 April will help producers prepare more effectively through:

category guidance and export readiness workshops
a central hub to support entries and benchmarking
a national showcase designed to present Ireland as a coherent and strong delegation in 2026

The aim is simple: to ensure Irish producers, whether artisan or established, are equipped to compete, and succeed - at an international level.

Why This Matters

The dairy industry is entering a decade in which agility, collaboration and credibility will increasingly determine success. Ireland is well positioned, with strong global demand for its dairy products and a reputation for quality and provenance. Yet the sector must operate with a greater sense of collective alignment if it is to fully realise the opportunities ahead.

Across the industry, producers are innovating, buyers are seeking distinctive products, and investors are paying closer attention to the future of food systems. What has been missing is a platform capable of bringing these forces together in a coordinated and forward - looking way.

The BIA Innovator Campus Dairy Forum , supported by Dairy Connect and the International Cheese & Dairy Awards (ICDA) , has been created to fill that space.

It provides a national moment for alignment, a forum for strategic discussion, a showcase for artisan and production excellence, and a gateway to international recognition through the ICDA.

Looking Ahead

The April launch marks the beginning of a longer-term programme: an annual gathering, supported by the Dairy Mail insight network and the NEXUS platform, to ensu re that conversation, collaboration and market momentum continue well beyond the event itself.

For producers, Dairy Connect Ireland provides new opportunities to scale.
For buyers, it offers access to the best of Irish innovation and craftsmanship.
For investors and policymakers, it provides clarity, direction and a credible framework for supporting sector growth.

Call to Action

Producers, partners and industry leaders are now invited to take part in the inaugural Cheese & Dairy Ireland this April. Join the programme, engage with the community shaping the sector’s future.

A new chapter for Irish dairy is ready to begin. The Cheese & Dairy Forum Ireland will help write it.

For further information about Dairy Connect, participation in the April event, partnership opportunities, please contact Debbie Stewart , who is leading stakeholder engagement for the programme.

Debbie can be reached at debbie@dairy-connect.com and will be pleased to discuss how producers, buyers and partners can become involved.

WHERE PRESSURE IS REALLY BUILDING IN CHEESE & DAIRY

Tue, 03 Feb 2026 09:56:17 GMT

A new Dairy Mail and Dairy Connect research initiative aims to separate signal from noise — and identify the friction points shaping the sector’s next phase

As we move through 2026, businesses across the value chain are dealing with a convergence of pressures that feel qualitatively different from previous cycles. Cost inflation has not unwound cleanly. Labour availability remains structurally tight. Sustainability expectations are accelerating rather than stabilising. Retail, foodservice and export dynamics are fragmenting. And consumer relevance, once assumed, now needs to be actively defended.

Individually, none of these issues are new. Collectively, they are reshaping how decisions are made, and how risk is managed — across the sector.

That is the context in which Dairy Mail, in partnership with Dairy Connect, is launching a new industry research initiative focused on the real operating pressures, capability gaps and friction points facing UK and Irish cheese and dairy.

This is not a trend exercise. It is not a temperature check. And it is not designed to produce generic conclusions.

The intent is more practical: to build a clearer, evidence-based view of where the system is under strain, where effort is being misdirected, and where targeted intervention could unlock disproportionate value over the next 12–36 months.

What the Research Examines

The research spans the full operating system: commercial access across retail, foodservice and export; capability from productivity and NPD through to data and investment confidence; and sustainability as a delivery challenge shaped by regulation, reporting and buyer expectations. It asks a deliberately direct question: if one friction point could be removed in the next year, what should it be?

Crucially, the work is designed to distinguish between roles and realities. The pressures facing producers are not identical to those facing processors, suppliers or specialist partners. Scale matters. Route-to-market matters. Confidence in consumer insight matters. Too often, industry debate flattens these differences. This research is intended to surface them.

Why This Matters Now

Because the next phase of cheese and dairy will not be defined by ambition alone. It will be defined by execution — by where businesses choose to simplify, where they choose to invest, and where collaboration replaces duplication. Without a clearer shared picture, the risk is that energy is dispersed across too many initiatives, none of which move the dial far enough.

The findings from this work will inform future Dairy Mail reporting and commentary, grounding insight in operational reality rather than assumption. They will also shape Dairy Connect's 2026 agenda — from leadership forums and practical clinics to pilot programmes, introductions and shared learning initiatives.

This is, at its core, an invitation to the industry to help set its own priorities.

Participation takes five to ten minutes. Responses are confidential and aggregated. The value lies not in any single answer, but in the collective signal that emerges when experience is brought together.

Progress rarely starts with consensus. It starts with clearer questions and collective honesty about where the friction really sits.

The research closes on Friday, 28 February 2026. We encourage producers, processors, suppliers and specialist partners across UK and Irish cheese and dairy to contribute their operational reality.

PIZZA HASN'T PEAKED. OUR INTERPRETATION OF IT HAS.

Mon, 02 Feb 2026 15:04:25 GMT

This is a subtitle for your new post

From a Dairy Connect standpoint, the more revealing question is not whether pizza consumption has peaked in the UK and Ireland, but whether the dairy sector is reading the category with enough precision.

Headline data points to maturity. Pizza is ubiquitous across retail, foodservice and delivery. Penetration is high, habits are entrenched, and growth curves have flattened. Taken at face value, that suggests a category past its prime. Yet this view mistakes stability for stagnation. What is actually unfolding is a structural shift in where and how value is created.

“Pizza hasn’t stopped growing. It has stopped growing in obvious ways.”
Dairy Connect Insight

From volume engine to value system

In the US, the “peak pizza” narrative is driven by saturation and aggressive price competition. The UK and Ireland are not immune to those pressures, but they have not reached the same endpoint. Instead, pizza is fragmenting - by format, by occasion and by expectation. That fragmentation is quietly reshaping demand for cheese.

Pizza should now be understood less as a single category and more as a system. It is one of the last everyday foods where cheese remains structurally essential and sensorially visible. Melt, stretch, browning and flavour are not abstract attributes here; they are experienced in real time. As dairy’s role is diluted elsewhere, pizza has become a proving ground for relevance.

“When cheese disappears into the background, price wins. When cheese is visible, performance and provenance matter.”
Dairy Connect Insight

Mozzarella still leads—but no longer carries the category alone

Mozzarella remains dominant by volume, particularly in frozen and QSR formats, where cost control and consistency are non-negotiable. But dominance is no longer the same as defensibility. Margin growth is increasingly concentrated in cheeses with defined functional and culinary roles.

Neapolitan-style pizza has normalised fresh mozzarella and fior di latte across the UK and Ireland. Detroit-style pizza rewards higher-fat blends that deliver caramelisation and flavour intensity. Roman pizza al taglio, now gaining traction in urban centres, encourages restrained but expressive use of ricotta, stracciatella, sheep’s milk cheeses and aged hard cheeses. These are not fleeting trends; they are signals of a category learning to articulate quality.

“The future of pizza cheese isn’t more mozzarella. It’s more intent.”
Dairy Connect Insight

Ireland’s provenance advantage is underutilised

Ireland mirrors many UK dynamics, but with a structural advantage that remains under-leveraged. Grass-fed milk systems, strong sustainability credentials and coherent national provenance offer a credible route to differentiation - particularly in pizza, where storytelling is often thin.

Pizza provides Irish dairy with an accessible, everyday canvas to express quality and origin at scale. The opportunity lies not in generic substitution, but in clearer positioning: Irish mozzarella, functional blends anchored in milk quality, and cheeses that carry both technical performance and narrative weight.

“Pizza may be everyday food, but it is not everyday dairy. That distinction matters.”
Dairy Connect Insight

Performance is now a commercial argument, not a technical footnote

Foodservice pressure is accelerating this shift. Labour shortages, energy costs and tighter menus mean operators are increasingly intolerant of inconsistency. Cheese that performs better - yielding more portions, reducing waste, stabilising quality—directly protects margin.

In this environment, technical performance has moved from the back-of-house to the buying decision. Dairy suppliers who can evidence this value will outperform those still selling on heritage or price alone.

Plant-based pizza is a signal, not a threat

Plant-based pizza remains a small but important part of the landscape. Its significance lies less in volume and more in what it reveals. Cheese on pizza is no longer assumed; it is chosen. That raises expectations for flavour, authenticity and justification—and ultimately strengthens the case for better dairy, not diluted dairy.

The strategic call to action

Pizza in the UK and Ireland may have peaked as a blunt consumption driver. But as a diagnostic category for where dairy value is heading - away from volume, towards performance, provenance and precision - it is becoming more important, not less.

The challenge for the sector is clear. Stop treating pizza as a mature category to be defended, and start treating it as a system to be engineered. Those who do will shape the next phase of dairy value creation. Those who don’t will be left competing on price in a category that has already moved on.

The question now is simple: will the dairy industry lead that shift - or wait for someone else to define it?

FROM THE PASS TO THE PLATE: HOW FOODSERVICE IS IS REWRITING DAIRY'S ROLE

Tue, 27 Jan 2026 11:19:39 GMT

Menus, Margins and Meaning: The New Role of Cheese and Dairy in Foodservice

Cost pressure has eased. Not disappeared - eased. That matters, because it changes what operators can do with their menus and how dairy fits into those decisions.

Consumer demand remains fragmented, but it's also surprisingly clear about what it wants: reassurance or reward, not much in between. Cheese and dairy are landing on both sides of that line, which is why the category is having a stronger year than many expected.

This isn't about volume recovery. It's about whether dairy can be sold as something more than a commodity input -and early signs suggest it can, provided suppliers understand how kitchens actually work now and what diners are willing to pay for.

Labour, format and kitchen reality

Labour shortages haven't gone away. That's pushed menu engineering in a specific direction: ingredients that perform consistently, flex across dayparts and don't add complexity to prep. Dairy does this well. Grated, sliced, whipped, blended - formats built for back-of-house efficiency rather than retail shelf appeal are gaining traction in both markets.

Operators want ingredients that solve problems, not create them. Cheese that melts reliably, cream that holds through service, butter that portions cleanly - these aren't premium features anymore. They're baseline expectations in a sector where consistency across sites and shifts is non-negotiable.

Provenance is being traded, not talked about

British and Irish cheeses are appearing in places they weren't three years ago: pub burgers, hotel breakfast boards, pizza chains testing regional specials. This isn't artisan theatre. It's operators actively trading up on ingredients they know will register with diners.

Regional sourcing has moved out of fine dining and into casual formats where volume actually lives. Named farms, protected styles, traceable milk pools - these aren't just menu copy anymore. They're procurement decisions that operators believe will justify margin.

For Irish dairy especially, this represents something more strategic: export-grade positioning at home. Domestic menus are starting to align with the standards expected by international visitors and buyers, which creates a reinforcing loop for producers who can deliver both story and specification.

The challenge for suppliers? Foodservice buyers don't want marketing gloss. They want credibility that translates in seconds - tableside, on a tablet, or in a two-line menu descriptor. If the story can't be operationalised, it won't be used.

Functionality over finishing touch

Protein continues to dominate nutritional signalling across breakfast, lunch and snacking. Dairy is benefiting, but not in the ways you'd expect. Yoghurts, soft cheeses, whey-enriched creams and cultured bases are being reformulated into menus as functional ingredients, not add-ons.

This matters most in workplace catering, education, healthcare and travel foodservice - segments where satiety, nutrition and cost control have to work simultaneously. Dairy's "natural functionality" gives it an edge over synthetic alternatives, particularly as ultra-processed claims come under more scrutiny.

Suppliers who can bridge culinary performance with nutritional specification have an opening as public and private contracts reset this year. The ones who can't will find themselves squeezed by own-label commodity players on one side and premium specialists on the other.

QSR and fast-casual: reformulation, not revolution

Quick-service and delivery-led formats remain volume engines. Dairy is baked into menu architecture here - cheese slices, sauces, shakes, desserts, breakfast builds - and that's unlikely to change. Price sensitivity is acute, but so is the need to signal quality, sustainability or nutritional improvement without breaking core economics.

The opportunity isn't radical menu change. It's marginal gains: better sourcing stories, verified welfare standards, improved melt performance, extended shelf life that doesn't compromise flavour. Restaurant operators aren't looking to reinvent their dairy spec - they're looking to evolve it in ways that protect margin and meet shifting procurement expectations.

Sustainability: from aspiration to audit

Both markets are seeing foodservice operators face harder questions from landlords, investors and procurement frameworks around carbon and sourcing. Dairy's challenge is to articulate progress without overselling it.

The sector is increasingly receptive to verified metrics - animal welfare, grass-based systems, energy use, packaging reduction - provided the data is simple and defensible. Suppliers who can translate farm-level action into procurement-ready information will gain ground as buying becomes more systems-driven and less relationship driven.

This isn't about premium positioning. It's about meeting baseline expectations that are rising faster than many producers realise.

What this means for 2026

Growth in foodservice dairy won't be evenly distributed. It will flow to suppliers who understand the sector as it operates now: fewer hands in the kitchen, tighter margins, and diners who want either comfort they recognise or stories they believe.

Foodservice is no longer a volume outlet or a secondary channel. It's where menus are tested, brands are proven and positioning is earned. Producers who invest in formats, narratives and partnerships designed specifically for this environment will shape market share over the next cycle.

The question isn't whether dairy has a role in foodservice. It's whether suppliers are prepared to meet the sector where it actually is.

PART 3 | FROM BY-PRODUCT TO BILLION-EURO ASSET

Tue, 13 Jan 2026 15:47:05 GMT

Ireland's Functional Nutrition Ambition

Walk into any high-end gym, health food shop or pharmacy and you will encounter the quiet triumph of Irish dairy innovation. The protein powders, the recovery drinks, the specialised infant formulas - many contain ingredients that originated as waste.

Whey was once a problem to solve. When you make cheese, roughly 90 percent of the milk volume drains away as a thin, slightly acidic liquid. For most of dairy history, this was either fed to pigs, spread on fields or simply discharged. It was a cost, not an asset.

Today, the most advanced whey fractions command prices that would astonish anyone who remembers the disposal era. Clear whey isolates for premium sports nutrition. Lactoferrin for immune support and infant formula. Alpha-lactalbumin for clinical applications. Glycomacropeptide for metabolic disorders. The transformation is complete: what was once effluent is now among the most valuable outputs of the dairy sector.

The Science Behind the Value

Understanding why whey commands such premiums requires a brief excursion into biochemistry. Whey protein is not a single substance but a complex mixture of proteins, each with distinct functional properties.

Beta-lactoglobulin, the most abundant whey protein, provides excellent amino acid profiles for muscle synthesis. Alpha-lactalbumin supports cognitive function and sleep quality. Lactoferrin binds iron and provides antimicrobial properties. Immunoglobulins offer passive immune support. Each fraction can be isolated, concentrated and sold into different markets at different price points.

The processing technology to achieve these separations has advanced dramatically. Membrane filtration, ion exchange chromatography and spray-drying techniques now allow Irish processors to produce whey ingredients with precise specifications - exact protein content, specific amino acid profiles, defined functional characteristics.

"What was once effluent is now among the most valuable outputs of the dairy sector."

Ireland's Position in the Global Market

Ireland is not the largest whey producer - the United States and parts of continental Europe process greater volumes. But Ireland possesses advantages that scale alone cannot replicate.

The grass-based feeding system produces milk with a distinctive fatty acid profile and a marketing story that resonates with health-conscious consumers. Irish regulatory standards and quality infrastructure provide the traceability and safety credentials that premium buyers demand. The concentration of dairy science expertise - in Teagasc, in the universities, in processor R&D departments - enables continuous innovation.

Tirlán's €126 million investment at Ballyragget represents a significant bet on Ireland's whey future. The facility will produce advanced protein concentrates and isolates for performance nutrition and clinical applications. It signals confidence that Ireland can compete at the high end of the value curve, not just the commodity middle.

Other processors are making similar moves. Carbery, Dairygold and Kerry have all invested in whey processing capacity and capability. The collective direction is clear: Ireland intends to be a global leader in dairy-based functional ingredients.

Where the Demand Lives

Performance nutrition remains the most visible market. The global sports nutrition sector exceeds $50 billion and continues to grow as protein consumption moves from specialist athletes to mainstream consumers. Ready-to-drink formats, protein-enriched foods and convenient sachets all require high-quality whey ingredients.

Infant and follow-on formula represents a higher-margin, more demanding segment. Specifications are tighter. Regulatory oversight is intense. Buyers pay significant premiums for traceable, consistently specified ingredients from suppliers with impeccable quality records. Ireland's reputation for food safety is a genuine asset here.

Medical nutrition - products for clinical settings, elderly care and specific health conditions - is smaller but growing rapidly. An ageing global population requires more nutritional support. Protein fortification for sarcopenia, specialised formulas for metabolic conditions and clinical feeds for hospital use all draw on whey-derived ingredients.

Functional foods and beverages offer perhaps the largest long-term opportunity. As mainstream food manufacturers seek to add protein to everything from yoghurt to bread to beverages, demand for versatile, clean-label whey ingredients will continue to expand.

The Challenges Ahead

The opportunity is substantial, but so are the challenges.

Competition is intensifying. New Zealand, Australia and several European countries are all pursuing similar strategies. The United States has vast whey volumes and significant processing infrastructure. Differentiation will require continuous innovation, not just quality maintenance.

Value capture remains incomplete. Too much Irish whey still leaves the country in semi-processed form, with final value addition occurring elsewhere. Building the capability to produce finished products - not just ingredients - would retain more margin within the Irish industry.

Talent is constrained. Advanced whey processing requires food scientists, process engineers and quality specialists. Ireland produces excellent graduates, but demand across the food and pharma sectors means competition for talent is fierce. Attracting and retaining the right people requires more than competitive salaries - it requires compelling career paths and meaningful work.

Plant-based alternatives pose a long-term question mark. The growth of plant proteins, precision fermentation and cell-cultured alternatives could eventually disrupt some whey applications. The timing and extent of this disruption remain uncertain, but ignoring it would be complacent.

Strategic Implications

For Irish dairy, whey illustrates a broader principle: value creation beats volume expansion.

The industry cannot significantly increase milk production. Environmental constraints preclude it. But it can - and must - extract more value from existing production. Whey shows what is possible when processing technology, scientific capability and market insight combine.

The lessons are transferable. The same logic that transformed whey from waste to premium asset can be applied elsewhere - to cheese specifications, to butter positioning, to the development of new dairy-based ingredients for emerging categories.

Ireland's competitive advantage in functional nutrition will not be sustained by accident. It requires continued investment in processing capability, in research and development, in talent and in the commercial relationships that secure long-term buyer commitment. The prize is substantial. The competition is real. The strategic focus must be relentless.

Final article in this series to be published 20 January 2026 : The Artisan Advantage - why farmhouse cheesemakers are not peripheral to Irish dairy's future, but prototypes for it.

Written by Steve Moncrieff

Managing Director, Dairy Connect

Milk Didn’t Fail. The Industry Lost Its Voice.

Fri, 09 Jan 2026 11:02:51 GMT

WHY DAIRY MUST RECLAIM CULTURAL RELEVANCE - NOW

By Dairy Connect

For more than a decade, the UK dairy industry has treated declining liquid milk consumption as a structural inevitability. A slow erosion of habit, explained away by generational change, lifestyle fragmentation, and the rise of alternatives. In response, much of the sector has focused on managing the decline rather than challenging it: innovating at the edges, defending on sustainability, and retreating into ever more technical conversations about format, footprint, and functionality.

What it has not done is defend the cultural role of milk itself.

This distinction matters. Categories rarely disappear because of product inferiority. They fade because they lose relevance. And relevance is not a function of price, availability, or even nutrition alone. It is a function of meaning.

Milk has not been rejected. It has been forgotten.

Steve Moncrieff, Founder of Dairy Connect, frames the issue bluntly: “We’ve mistaken drift for destiny. Decline only becomes inevitable when nobody challenges it.”

The consequence of this quiet retreat is visible in the data. Per-capita consumption has softened. Younger consumers do not default to milk. It is no longer anchored to daily rituals in the way it once was. Yet this is not because milk no longer performs a role in people’s lives. It is because that role has not been articulated in a way that resonates with modern consumers.

Meanwhile, the rise of plant-based alternatives has often been framed as a direct displacement of dairy. In reality, it has been something more subtle and more instructive. These brands did not win because they were nutritionally superior. They won because they were culturally fluent. They built narratives around identity, values, and lifestyle. They spoke in human language, not industry language.

Dairy, by contrast, spoke in disclaimers.

“We responded to a narrative war with footnotes,” Moncrieff observes. “That was never going to work.”

Today, the much-publicised momentum behind plant-based milk is softening. Trial has peaked. Repeat purchase is under pressure. Questions around processing, price, and nutritional equivalence are becoming more prominent. But it would be a mistake for dairy leaders to interpret this as a natural reversion to the mean. Categories do not regain relevance by default. They must actively reclaim it.

Nowhere is this more evident than among Gen Z.

This cohort is often described as “anti-dairy”. That is a misdiagnosis. They are not anti-milk. They are anti-assumption. They do not consume out of habit. They consume out of intent. They are highly attuned to function, authenticity, and alignment with personal goals - whether those goals relate to fitness, mental wellbeing, sustainability, or identity.

Milk has not been excluded from their lives because it lacks utility. It has been excluded because no one has articulated where it fits.

At the same time, this same generation is driving explosive growth in protein bars, recovery drinks, fortified waters, and functional beverages. Many of these products promise hydration, satiety, muscle repair, and mental focus - benefits that milk already delivers naturally. Yet these categories have captured cultural space that dairy has vacated.

“Consumers are paying premium prices for imitations of what milk already is,” Moncrieff notes. “That is not a product problem. It is a leadership problem.”

This matters because the global shift toward protein-led diets is not a passing trend. It is part of a deeper reorientation around performance, longevity, metabolic health, and cognitive resilience. Food is increasingly framed not as indulgence, but as infrastructure. In that context, milk should be central. Instead, it is peripheral.

The implication is clear: the dairy industry does not have a consumption problem. It has a relevance problem.

Solving that problem requires more than better packaging or incremental innovation. It requires a category-level intervention. A modern Drink Milk campaign would not be a nostalgic revival. It would be a strategic repositioning. Not of product attributes, but of meaning.

This is where the industry has historically underinvested.

Health, for instance, has been communicated defensively rather than confidently. Milk is one of the most nutrient-dense, naturally functional products in the food system. It supports skeletal health, muscle recovery, hydration, and cognitive performance. Yet the industry often communicates these benefits with hesitancy, as if worried about attracting scrutiny.

“We’ve been whispering while others shout,” Moncrieff says. “That has to change.”

Equally, dairy has neglected the emotional dimension of consumption. Milk once symbolised care, routine, nourishment, and strength. These meanings were not sentimental; they were structural. They anchored daily behaviour. When those emotional cues disappeared, consumption became optional.

Categories without emotional meaning become interchangeable.

Cultural visibility is the third missing piece. Milk has retreated from public life. It is no longer visibly associated with sport, wellness, education, or everyday performance. It has become an ingredient rather than a choice.

“Categories don’t stay alive by accident,” Moncrieff notes. “They stay alive by showing up.”

Critically, none of this can be solved brand by brand. Fragmentation has diluted dairy’s collective voice. What is required is shared leadership: coordinated investment, unified narrative, and collective ambition. The industry has behaved as a set of competitors when it needs to behave as a category.

Finally, this must be measured as a commercial intervention, not a communications exercise. If a national Drink Milk campaign does not drive frequency, penetration, and habit formation-particularly among under-30s-it will have failed, regardless of how well it is liked.

The risk of doing nothing is not collapse. It is something far more dangerous: marginalisation.

Milk will not disappear. It will become incidental. A background ingredient rather than a daily decision. And categories that lose their rituals lose their future.

“The real threat isn’t disruption,” Moncrieff concludes. “It’s drift. And drift is invisible until it’s irreversible.”

The question, then, is not whether the industry can afford a national Drink Milk campaign.

It is whether it can afford not to.

PART 2 | THE SUSTAINABILITY RECKONING

Tue, 06 Jan 2026 15:31:12 GMT

HOW ENVIRONMENTAL PRESSURE IS RESHAPING IRISH DAIRY

By Steve Moncrieff, Managing Director, Dairy Connect

Nobody in Irish dairy wants to talk about the farms that will not survive the next decade. The conversation is easier when it stays abstract - sector-wide targets, aggregate reductions, industry adaptation. But behind the policy documents and strategic frameworks are real operations, real families, real communities facing existential questions.

This is not pessimism. It is honesty. And honesty is the prerequisite for any serious discussion about sustainability in Irish dairy.

The Numbers That Matter

Ireland's climate commitments require agriculture to reduce emissions by 25 percent by 2030 - the lowest sectoral reduction target, but still substantial. Within that, dairy carries a disproportionate share of both the burden and the scrutiny. The national herd contributes roughly a third of agricultural emissions. Methane from enteric fermentation and nitrous oxide from fertiliser application are the primary culprits.

The nitrates derogation compounds the pressure. This EU exemption allows Ireland to stock at higher rates than standard limits would permit - 250 kg of nitrogen per hectare rather than 170 kg. It has been essential to the expansion of dairy farming since quota abolition. Without it, many intensive operations would be forced to reduce herd sizes significantly or acquire additional land.

The derogation is not guaranteed. It requires ongoing approval, contingent on demonstrated progress in water quality. Recent data has been unfavourable. Nitrate concentrations in groundwater have risen in key dairy regions. Phosphorus levels in rivers show limited improvement. The political and regulatory pressure to tighten or withdraw the derogation is genuine.

"The licence to operate will become the licence to export."

The Human Cost

We have spoken with farmers who invested heavily in expansion between 2015 and 2020, following clear signals from processors and policymakers that growth was the path forward. They built new parlours. They increased herd sizes. They took on debt. Now they face a future where that expansion may be curtailed or reversed.

The anxiety is real. Some describe feeling betrayed - first encouraged to grow, now told to contract. Others express frustration at what they see as inconsistent policy signals. Many worry about their ability to service debt if stocking rates are reduced.

These concerns deserve acknowledgment, not dismissal. The transition will not be painless. Some operations - particularly those that expanded aggressively on marginal land with high debt loads - may not survive in their current form. Exit schemes, diversification support and managed transitions will be necessary. Pretending otherwise does the sector no favours.

The Other Side of the Ledger

Having acknowledged the difficulty, let me make the case for why sustainability could become Irish dairy's greatest competitive advantage.

The demand signal from major retailers and foodservice operators is unambiguous. Tesco, Sainsbury's, Carrefour, Walmart - all have committed to Scope 3 emissions reductions across their supply chains. They need suppliers who can demonstrate, with verifiable data, that their products meet tightening carbon thresholds. This is not corporate posturing. Procurement decisions are already being influenced by sustainability credentials.

Ireland has structural advantages that most competitors lack. Grass-based systems are inherently lower in embedded emissions than intensive indoor operations reliant on imported feed. The maritime climate produces consistent grass growth with minimal irrigation. Origin Green, whatever its limitations, provides a verification framework that can be built upon.

The opportunity is to transform Ireland from a supplier of competitively priced dairy into a supplier of verified low-carbon dairy - a premium category that commands higher prices and more secure commercial relationships.

What Must Change

Capturing this opportunity requires more than incremental improvement. Several shifts are necessary.

From compliance to commercialisation. Current sustainability reporting is largely designed to satisfy regulators. The next phase must produce data that satisfies commercial buyers - granular, verifiable, buyer-specific information that can be embedded in supply agreements and used to justify premium pricing. This requires investment in monitoring technology, data infrastructure and third-party verification.

From farm-level to supply-chain thinking. Retailers care about the carbon footprint of the final product, not just raw milk production. Processors must work with farmers to optimise the entire chain - from feed sourcing through processing to distribution. This requires closer integration and data sharing between farmers and processors than currently exists.

From generic claims to specific proof. Grass-fed is a good story. But it is not, by itself, sufficient. Buyers want to know: how much grass? What feeding regime in winter? What is the precise carbon intensity per litre? What proportion comes from methane versus nitrous oxide? The more specific the data, the more valuable the commercial proposition.

Managing the Transition

None of this happens overnight, and not every farm will make the journey. The industry needs to think carefully about how to manage the transition.

For operations that cannot viably adapt - whether due to location, scale, debt burden or other factors - exit pathways must be dignified and adequately resourced. Early retirement schemes, land consolidation programmes and diversification support should be part of the toolkit. Allowing marginal operations to fail slowly and painfully helps no one.

For operations that can adapt, the sector needs coordinated support for technology adoption, knowledge transfer and capital investment. The most effective interventions will be those that help farmers understand the commercial return on sustainability investment - not just the regulatory compliance benefit.

For processors, the imperative is to develop tiered sourcing arrangements that reward sustainability performance. If farmers who invest in emissions reduction see a price premium for their milk, adoption will accelerate. If they see no return, progress will stall.

The Honest Conclusion

Irish dairy faces a genuine reckoning. The constraints are real. The transition will be difficult. Some will not survive it.

But the opportunity on the other side is equally real. A smaller, more efficient, more sustainable Irish dairy sector could command higher prices, secure more stable buyer relationships and maintain social licence in a way that a sector perpetually fighting regulatory constraints cannot.

The question is not whether to adapt - that is no longer a choice. The question is whether Ireland adapts strategically, capturing commercial value from sustainability performance, or merely reactively, contracting under pressure without capturing the premium that environmental leadership could command.

The licence to operate will become the licence to export. That is not a threat. Understood correctly, it is an opportunity.

Next in this series: From By-Product to Billion-Euro Asset - how whey protein transformed from waste stream to premium ingredient, and what it reveals about Ireland's potential in functional nutrition.

DESIGNING DAIRY'S NEXT CHAPTER

Tue, 06 Jan 2026 10:01:56 GMT

FROM RESILIENCE TO REDESIGN: WHY 2026 WILL DEFINE THE NEXT DECADE OF DAIRY

As the industry settles into 2026, looking back at 2025 offers a useful accounting. Cost inflation held in check. Volumes defended. Margins stabilised where possible. On paper, cheese and dairy look resilient once again. But resilience, in itself, is no longer the measure of progress. The sector is not standing still. It is being quietly re-engineered.

THE YEAR THAT CHANGED NOTHING - AND EVERYTHING

2025 will be remembered as a holding pattern. For producers across the UK and Ireland, it was a year of consolidation rather than expansion. Input costs that had threatened to spiral stabilised at elevated levels. Retail consolidation continued its relentless march. Consumer behaviour shifted in subtle but significant ways. And the structural pressures that have been mounting since the pandemic - supply chain fragility, labour scarcity, sustainability expectations, data-driven ranging - simply entrenched themselves more deeply than before.

On the surface, this looks like continuity. Underneath, it was the year the old operating model finally began to break.

The numbers tell part of the story. Volume growth across most categories remained anaemic. Promotional intensity held firms in place rather than driving genuine market expansion. Own-label market share continued its incremental climb, now accounting for over 60% of packaged cheese sales in UK supermarkets. A handful of global dairy companies consolidated further, whilst mid-market producers found themselves navigating increasingly narrow margins and complex retailer negotiations.

But the deeper story is structural, not cyclical.

THE DEATH OF THE CURATED AISLE

To understand why 2026 matters so much, it is worth briefly looking back - not in nostalgia, but in context. In the mid-1990s, the UK dairy market rewarded scale, consistency and patience. Brands were built by earning distribution, delivering dependable quality and staying visible. Retailers curated ranges; brands filled them. The system was competitive, but it was intelligible.

A producer of note made cheese. It was good. Retailers recognised it and stocked it. Time, visibility and consistent quality did the rest.

That system no longer exists.

Today's cheese and dairy aisle is one of the most strategically complex spaces in grocery. It is shaped by margin architecture, shopper missions, loyalty data and increasingly sophisticated own-label portfolios. The aisle itself is no longer a neutral forum where products compete on merit. It is actively engineered - designed around what data reveals about how different customer segments shop, what occasions they are shopping for, and what price points deliver the best return on shelf space.

Brands no longer compete simply with other brands; they compete with retailer strategies. Space is no longer won on heritage alone, but on purpose.

This shift has redefined what it means to build, sustain and grow a dairy brand. Where once the challenge was securing space, today it is earning relevance week after week. Where once innovation centred on flavour and format, it now extends into function, convenience, provenance and credibility. Where once own label was a secondary consideration, it now behaves like a disciplined brand portfolio in its own right - with segmentation, investment and strategic intent that rivals anything a traditional brand can deploy.

THE COMFORT TRAP

The uncomfortable truth is that many producers are still operating with assumptions formed in a previous era.

Exceptional products continue to be made across the UK and Ireland. The quality of British and Irish cheese, in particular, has never been higher. Producers are experimenting with new techniques, exploring niche ingredients, and building distinctive positions in ways that would have been unimaginable a generation ago. Yet quality alone no longer guarantees commercial momentum. It is a necessary condition for entry, not a sufficient condition for success.

Mid-scale and artisan producers, in particular, are finding themselves squeezed between increasingly capable private-label ranges - many now positioned at the premium end of their categories, backed by sophisticated marketing and supply chain discipline - and a small number of powerful branded platforms that anchor retailer categories. These anchor brands have the scale to invest, the data to inform decisions, and the market presence to negotiate favourable terms.

In the space between them sits a vast middle market of producers who built their businesses on steady growth, loyal stockists and gradual market expansion. Many of these businesses are still genuinely profitable. But their growth trajectories have flattened. Their negotiating power with retailers has diminished. And the playbook that worked for twenty years - make good products, build brand awareness, expand gradually - no longer delivers the returns it once promised.

The issue is not ambition. It is alignment.

RETHINKING THE GAME

Modern retail rewards brands that understand the role they play in the wider system. Not every brand needs to be a growth driver. Not every innovation needs to be transformational.

Some brands anchor volume and stabilise categories. A retailer needs a trusted cheddar that shoppers rely on - something that delivers on quality and value, that doesn't surprise and that provides a reference point against which premium offerings can be positioned. These anchor brands perform a critical function. They may not drive excitement, but they drive traffic and trust.

Others drive margin or trade shoppers up the value ladder. These are the brands that create emotional connection, tell a story about provenance or craftsmanship, command premium pricing and turn a category into a destination rather than a commodity purchase. They are the brands that appear in lifestyle publications, that drive social media conversation, and that justify their shelf position through the premium they command.

A smaller number act as signals of future relevance - through health benefits, functional positioning, sustainability credentials or new usage occasions. These are the brands that retailers stock not because they are today's volume drivers, but because they signal that the category is evolving. They give shoppers permission to explore, they attract media attention and they help retailers stay positioned as contemporary rather than stale.

The brands that endure are clear about which role they play and design everything around it. A premium artisanal producer that tries to also compete on volume distribution is diluting its positioning and competing where its strengths don't lie. A mass-market value brand that invests in premium packaging and premium positioning is conflating two distinct customer missions and confusing both.

Too many businesses are still trying to be everything at once. They want distribution and exclusivity. They want volume and margin. They want to be accessible and premium. They want to appeal to health-conscious shoppers and indulgent occasions. They want to be both traditional and innovative. The result is a muddy middle ground that rarely succeeds at anything.

THE STRUCTURAL SHIFT

But the challenge extends beyond positioning clarity. 2026 will force a reckoning on three fronts that will reshape the sector.

The first is data literacy as competitive advantage . Retailers now expect their suppliers to engage with data in real time. They want to understand promotional elasticity, what drives category growth, and they want to make decisions based on shared intelligence rather than historical relationships. Producers who treat data as a reporting function - something that gets done quarterly and filed away - are not equipped for this conversation. The firms that thrive will be those where data informs product development, guides which customers to serve, shapes marketing strategy and drives pricing discipline. This is not optional. It is existential.

The second is supply chain flexibility and resilience . The era of long production runs sold through stable distribution is ending. Retailers want flexibility. They want to scale up when something works and scale down quickly when it doesn't. They want multiple supply options as insurance against disruption. And they want producers who can move at the speed of retail, not at the historical pace of dairy farming. Producers with rigid supply chains, long lead times and inflexible production schedules will find themselves increasingly marginalised.

The third is purpose beyond product . Sustainability is no longer a nice-to-have marketing angle. It is becoming embedded in how retailers select suppliers, how consumers choose brands and how the sector measures itself. Producers need to articulate what they are trying to achieve beyond maximising output. What is your relationship to the land? How are you managing resources? What does your business mean to the communities it operates in? These are no longer peripheral questions. They are central to how modern retail and modern consumers evaluate a brand.

THE ROLE OF INDUSTRY PLATFORMS

This is the defining backdrop for Dairy Connect.

Dairy Connect has been created not as another event brand, not as another awards programme competing for attention and sponsorship, but as a connective platform for the industry - one that recognises the structural changes reshaping cheese and dairy and responds to them directly.

It exists to help the sector move from reaction to design; from instinct to insight; from isolated decision-making to shared intelligence.

The pressures facing the industry now as 2026 gets underway are not transient. Input cost volatility is the new baseline, not a temporary aberration. Labour constraints will tighten further as demographic change accelerates. Sustainability scrutiny will intensify as retailers respond to consumer expectations and regulatory pressure. Data-led ranging decisions are now embedded in how major retailers operate. And consumer expectations around provenance, health, functionality and convenience will continue to evolve.

The next phase will not be defined by incremental change, but by sharper choices.

For individual producers, the isolation has become untenable. A mid-sized cheese maker cannot single-handedly develop the expertise to understand retailer algorithms, build sophisticated data capabilities, navigate sustainability frameworks, communicate credibly about health positioning and maintain relevance across wholesale and direct-to-consumer channels. The workload is immense. The expertise required is distributed. And the cost of getting it wrong is significant.

This is where platforms matter.

Dairy Connect's ambition for 2026 is to provide the industry with a neutral, commercially grounded space where these conversations can happen with honesty and intent. Not as a lobbying organisation making claims about the sector, but as a facilitation engine that connects insight, capability and opportunity across awards, forums, EXPO activity and intelligence platforms.

The International Cheese & Dairy Awards programme will evolve to recognise not just product excellence, but strategic excellence. Which producers are making the sharpest choices about who they serve and how? Which businesses are building genuinely differentiated positions? Where is innovation happening that signals where the sector is heading?

The Dairy Mail will shift from sectoral commentary to active intelligence gathering. Rather than reflecting what the industry already knows, it will investigate what is actually working - in supply chains, in retailer relationships, in emerging consumer segments, in new distribution channels. It will ask the questions that individual producers don't have the bandwidth to answer.

The EXPO will function as a working laboratory, not a trade show. It will bring together producers, retailers, service providers and forward-thinking players from adjacent sectors to stress-test ideas, share frameworks and build genuine commercial relationships.

And the underlying intelligence platforms - data, research and insight infrastructure - will create a shared foundation of understanding about how the market is actually moving, so that individual businesses can make decisions from the same starting point.

THE QUESTIONS THAT MATTER

As 2026 unfolds, there are four fundamental questions every producer needs to answer with genuine honesty.

What role does your business actually play in the retail ecosystem? Not what role you want to play, not what role you played five years ago, but the role you occupy right now based on how retailers see you and how consumers choose you. Are you a volume anchor? A margin driver? A signal of innovation? Or are you stuck in a muddy middle ground, trying to be multiple things to multiple customers?

Where do you genuinely add value? What do you do that cannot be replicated by private label? Not your marketing narrative, but your genuine competitive advantage. Is it provenance? Quality consistency? Price? Accessibility or convenience? A specific health benefit? If you cannot articulate this crisply, you are vulnerable.

Which parts of your current proposition are being carried forward by habit rather than relevance? Every producer inherits SKUs, processes, distribution channels and customer relationships that made sense historically but may no longer be optimal. What are you doing simply because you have always done it? Where are you serving customers out of inertia rather than because they represent genuine growth? Where could you exit with minimal impact and free up resources for things that actually matter?

And what capability do you need to build, acquire or partner with to thrive in 2026? Data literacy? Sustainability credential development? Direct-to-consumer capabilities? A presence in emerging channels? A manufacturing partner who can provide flexibility? A marketing partner who understands contemporary brand building? Most producers cannot build everything internally. But successful businesses are explicit about what they need and disciplined about acquiring it.

These are not comfortable questions. Answering them honestly requires stepping back from the day-to-day operational machinery. It requires intellectual distance. It requires data and perspective from outside your own business.

But they are necessary.

THE NEXT CYCLE

The most resilient businesses in the next cycle will be those that think in systems rather than isolated SKUs. They will understand shopper missions as deeply as they understand products. They will treat data literacy as a strategic capability, not a compliance function. And they will recognise collaboration - across supply chains, platforms and routes to market - as something that compounds strength rather than dilutes it.

The companies that built the cheese and dairy sector were those that understood their markets intimately and adapted their businesses to serve them well. That fundamental skill hasn't changed. What has changed is the complexity of the market, the pace at which it moves, and the data you need to see beneath the surface of aggregate numbers.

2026 won't be a crisis year for most producers. But it will be the year when sharper choices become unavoidable. Those who have been coasting on heritage, category position and relationship history will find that insufficient. Those waiting for the market to return to some previous equilibrium will discover it never will.

For those who approach the year with genuine clarity about who they are, real insight about where the market is moving and a willingness to collaborate rather than compete in isolation, the opportunity is significant. The structural shift reshaping dairy will create new winners. The question is whether your business will be among them.

LOOKING FORWARD

As the sector moves into 2026, the framework for success is becoming clearer. It is not fundamentally harder than what came before. It is simply different.

The difference is this: success rewards clarity over ambition. It rewards data over assumption. It rewards strategic discipline over reactive expansion. And it rewards businesses that see themselves as part of a system rather than as isolated competitors fighting for the same shelf space.

Dairy Connect's role is straightforward: to provide the forums, the intelligence, the frameworks and the genuine connections that allow the sector to move through this transition with intention rather than drift. Not to prescribe what businesses should do, but to create the space where producers can understand the market more clearly and make sharper decisions.

The industry does not need more commentary about what used to work. It needs frameworks for what works now - and what will work next.

The next chapter will not look like the last one. But with genuine clarity about who you are, real collaboration across the sector, and structures in place to support both, this chapter can be just as defining. And considerably more exciting for the producers who see the shift clearly and position themselves accordingly.

Top Ten Insights of 2025 — Cheese & Dairy Sector

Mon, 05 Jan 2026 16:55:43 GMT

Strategic takeaways shaping what comes next

Across the cheese and dairy landscape, 2025 was more than a transitional year — it was a tipping point. Businesses moved beyond cautious planning into decisive action. As Dairy Mail observed in its Year-End Outlook , the sector “arrived weighted with inflationary drag, volatile input costs and tightening sustainability regulation,” yet it evolved from cost-defence to strategic experimentation as milk price volatility eased later in the year.

What follows are the ten insights that defined 2025 — not just as headlines, but as imperatives for leaders who must balance resilience with transformation.

1. Strategy over technology — digital confidence wins

Access to automation, data analytics, and predictive systems is now near-ubiquitous, yet the real differentiator has been strategic deployment. Simply owning technology is no longer enough — leaders must cultivate the confidence to turn capability into outcomes. This mirrors Dairy Mail commentary that dairy has begun “strategic experimentation,” shifting investment from tools alone to integrated transformation.

2. Operational connectivity reshapes the value chain

The year saw producers and processors increasingly connect farm data, manufacturing execution systems (MES), and logistics intelligence. This shift reflects Dairy Mail’s broader industry theme: when efficiency meets insight, dairy businesses can anticipate disruptions rather than scramble in response.

3. Sustainability moves from rhetoric to reporting

In 2025, environmental accountability became a business metric. Firms are now aligning sustainability reporting with financial performance — making Scope 3 transparency and resource efficiency prerequisites for investment and retailer partnerships. Dairy Mail’s reporting acknowledged tightening regulation as a strategic pressure, not a compliance box.

4. Farmer partnerships — from supply risk to strategic advantage

The industry’s most resilient models reframed farmers not as vendors but as innovation partners — vital to provenance, differentiation, and sustainable supply. British cooperatives like First Milk demonstrated this by embedding regenerative agriculture into their core strategy, combining environmental ambition with supply security.

5. Diverse proteins — expanding beyond tradition

Cheese and dairy were not displaced by alternative proteins in 2025, but the sector redefined value. Growth in whey, functional yogurts, and high-value proteins reflects a market ready to leverage dairy’s versatility. This trend resonates with Dairy Mail insights into new product momentum and premium category expansion.

6. Storytelling grounded in heritage and clarity

Brands that succeed are those anchoring narratives in craftsmanship and provenance. Dairy Mail has consistently highlighted the strength of British and artisan cheeses — from award winners like Belton Farm at ICDA 2025 to campaigns such as Neal’s Yard Dairy’s “Eat Them or Lose Them,” which reminded the sector that heritage varieties demand cultural as much as commercial support.

7. Retail recalibration intensifies competition

As retailers tighten ranges and foodservice adjusts menus in response to economic pressures, dairy and cheese brands must sharpen category strategies. Dairy Mail’s 2026 preview notes this “renewed sense of urgency” in retail, pressuring producers to justify space with data, stories, and distinction.

8. Talent edges ahead of technology as a differentiator

The industry confronted visible shortages in digital, operations, and commercial talent. Those investing in capabilities and leadership development outperformed peers who relied on technology without embedding the skills to use it effectively — a theme consistent with Dairy Mail’s reflections on sector maturity.

9. Strategic platforms — awards and events as accelerators

Third-party platforms regained strategic relevance. The International Cheese & Dairy Awards (ICDA) and the International Cheese & Dairy EXPO (ICDEX) will be pivotal in 2026, not just for celebration but as commercial accelerators that shape buyer confidence, retailer decision-making, and category direction. Dairy Mail has foregrounded this shift toward meaningful industry gatherings.

10. Navigating macro uncertainty — regulation and trade risks

Global trade dynamics and regulatory pressures are no longer peripheral; they dictate strategy. The sector is contending with tariffs in key markets — including provisional duties imposed by China on EU dairy imports — that amplify export risk and reshape competitive maps for cheese and dairy products.

Looking Ahead into 2026

If 2025 was about recognising the need for change, 2026 will be about execution under pressure. Leaders must align sustainability with strategy, embed data intelligence across functions, and deepen commercial agility. Those who combine strategic clarity with operational discipline will not merely survive — they will shape the future of cheese and dairy.

Dairy Mail’s reporting throughout the year makes one thing clear: dairy’s legacy is an asset, but legacy without adaptation will be its limitation.

ICDA EXPO 2026 A MARKET-SHAPING OPPORTUNITY FOR EXHIBITORS & PRODUCERS

Wed, 17 Dec 2025 17:06:13 GMT

The cheese and dairy sector enters 2026 with a renewed sense of urgency. Retailers are tightening ranges, foodservice operators are recalibrating menus, and producers are navigating the dual pressures of inflation and sustainability compliance. Against this backdrop, the International Cheese & Dairy EXPO (ICDEX), alongside the world-renowned International Cheese & Dairy Awards (ICDA), stands out as a decisive moment for the industry.

The event returns to Stafford on 24–25 June 2026 , bringing together the full value chain at a time when clarity, visibility and commercial momentum are essential.

DAIRY CONNECT IRELAND: APRIL 2026

Alongside the momentum building towards ICDA EXPO 2026, the programme for the year ahead begins in earnest with Dairy Connect Ireland , launching this April. Designed as a focused gateway between Irish producers and the wider UK and international market, the event brings together artisan and scale producers, buyers, technologists and industry leaders in a highly curated setting.

More than a standalone gathering, Dairy Connect Ireland acts as an early signal of the themes that will define the year - capability, collaboration and commercial readiness - while providing Irish producers with a direct route into the ICDA Awards and the wider Dairy Connect ecosystem. For exhibitors and sponsors, it offers an opportunity to engage early, build relationships ahead of June, and position their brands at the heart of a cross-border conversation that is increasingly shaping the future of cheese and dairy.

A Convergence of the Industry’s Most Influential Buyers

The EXPO’s structure once again reflects sector realities: one day dedicated to retail buyers and one day focused on fo odservice decision-makers. This dual design ensures relevance and precision.

Day 1: Retail Focus brings category directors, grocery buyers, packaging leads and technical teams from major multiples, discounters and convenience operators. Their priorities - price architecture, sustainability metrics, packaging optimisation and consumer-ready innovation, dominate the agenda.

Day 2: Foodservice Focus shifts attention to culinary directors, procurement teams, QSR groups and menu development leaders. These buyers are searching for performance-led dairy solutions: melt consistency, value engineering, nutrition-forward propositions and formats built for operational efficiency.

For exhibitors and producers, the implications are clear. The EXPO delivers engaged buyers and purposeful conversations at scale. Listing discussions, NPD previews and packaging reviews move faster in this curated environment than in any other UK dairy event.

The Awards Advantage: Visibility That Moves Markets

The continued growth and integration of the International Cheese & Dairy Awards creates an additional layer of impact. Brands achieving Gold, Silver or Bronze gain instant credibility and marketing leverage. Winning products are showcased in a dedicated awards pavilion, offering powerful touchpoints for both sourcing teams and consumers.

For producers, the editorial uplift is significant. Coverage in The Dairy Mail—from features to tasting notes—reinforces the achievements of award winners and amplifies category leadership. This extends the value of an ICDA win months beyond judging.

Editorial Reach That Supports Commercial Growth

Across the industry, brands are seeking more than exhibition visibility; they want momentum that persists. This is where The Da iry Mail plays a critical role. Through editorial features , advertising placements and newsletter integration , exhibitors and sponsors can extend their EXPO presence to a targeted professional audience throughout the year.

Editorial Features

Opportunities include:

Sponsor and producer spotlights
Category insight alignments
Innovation deep-dives
Packaging and sustainability profiles
Interviews with technical and R&D teams
“Behind the Stand” EXPO previews
Winner spotlights and impact stories

These features help brands articulate their narrative, build authority and shape buyer perception pre- and post-event.

Advertising

Display options within The Dairy Mail , its special EXPO editions, and the Awards Showcase Issue ensure dominant share of voice during peak buyer attention.

Formats include:

Full-page and half-page adverts
Product-led campaigns
Technical supplier showcases
Category-focused advertorial
Digital display banners

Strategic Sponsorship That Builds Influence

Sponsors gain more than brand recognition - they shape the narrative of the year’s most important dairy event. Whether supporting the Retail Day, the Foodservice Day, the Innovation Pavilion or the new Dairy Connect theme, partners receive a suite of integrated touchpoints:

High-profile branding across EXPO and Awards
Stage, session and feature area ownership
Curated roundtables and buyer introductions
Editorial inclusion across The Dairy Mail and EXPO communications
Digital amplification through LinkedIn and trade networks
Visibility across the winner and exhibitor ecosystem until 2027

For organisations in packaging, processing, logistics, sustainability, automation, consultancy, and financial services, the alignment with Dairy Connect positions them as essential architects of the industry’s next chapter.

Producers: A Platform for Growth and Differentiation

Producers attending ICDEX gain access to buyers at a moment when quality, provenance and functional performance are under sharper scrutiny than ever. The combination of:

Direct engagement
ICDA award potential
Editorial amplification
Trade-ready visibility

All creates a route to commercial conversations that are simply not available elsewhere.

With over 60% of space already sold , brands, suppliers and producers are encouraged to secure their stand allocation early to maximise promotional momentum.

Looking Ahead: A Year Defined by Connection

The 2026 theme, Dairy Connect | Connecting Dairy’s Future , is more than a banner. It captures the transition the industry is underg oing: from fragmented, siloed conversations to a more unified, data-driven, collaborative approach.

The Dairy Connect Ireland, EXPO, the Awards, and The Dairy Mail together create a single platform where innovation can be tested, stories can be told and commercial relationships can be accelerated.

For exhibitors, sponsors and producers, the message is clear. The road to visibility, influence and growth in 2026 starts here.

PART 1 | IRISH DAIRY AT A CROSSROADS

Thu, 11 Dec 2025 09:22:12 GMT

Why Value Must Replace Volume

Listening to dairy farmer’s talk about their future. They are very clear about something that took me years to fully grasp: the model that built Irish dairy into a €6 billion export industry cannot be the model that sustains it.

Ireland's dairy sector enters 2026 at a moment of structural recalibration. Milk volumes have steadied. Policy constraints are tightening. Sustainability expectations grow more exacting each quarter. And yet, beneath the headlines about nitrates and emissions targets, something more fundamental is shifting - a dawning recognition that expansion is no longer necessarily the path to prosperity.

The Volume Trap

For two decades following quota abolition, Irish dairy operated on a simple thesis: more cows, more milk, more exports. The logic held. National milk output grew by over 60 percent. Processing capacity expanded. Export revenues climbed.

Then came 2023. Milk prices fell sharply. Input costs remained stubbornly high. Regulatory pressure intensified. The correction exposed what some had long suspected: volume-led growth carries diminishing returns and mounting risks.

The arithmetic is uncomfortable. Ireland produces roughly 9 billion litres of milk annually - a figure unlikely to grow significantly under current environmental constraints. If the industry cannot produce more, it must extract more value from what it produces. This is not a gradual adjustment. It is a fundamental reorientation of strategy.

"If the industry cannot produce more, it must extract more value from what it produces."

Where Value Lives

The encouraging news is that value opportunities exist across the sector - and Ireland's major processors are already pursuing them.

Consider whey. A generation ago, it was a by-product - something to manage rather than monetise. Today, advanced whey fractions command premium prices in performance nutrition, medical applications and infant formula. Tirlán's €126 million investment at Ballyragget signals the scale of ambition. Ireland is positioning itself as a global hub for dairy-based functional ingredients, competing not on volume but on specification, traceability and scientific credibility.

Consider cheese. New investments in mozzarella and short-maturity formats align Ireland with fast-growing European foodservice demand. Meanwhile, artisan producers - Cashel, Gubbeen, Coolea, Durrus and others - demonstrate how provenance and craft can command prices that commodity producers cannot dream of. These farmhouse cheesemakers are not peripheral to the industry's future; they are prototypes for it.

Consider butter. Irish grass-fed butter already enjoys strong brand recognition in premium retail. The opportunity now is to extend that reputation into patisserie, confectionery and high-end foodservice - markets where quality and consistency matter more than price.

The Sustainability Pivot

No honest assessment of Irish dairy can sidestep the environmental question. The sector faces a 25 percent emissions reduction target by 2030. The nitrates derogation - which allows higher stocking rates - remains under political and regulatory pressure. Water quality concerns are real and documented.

These constraints will reshape production. Some farms will exit. Herd sizes will stabilise or decline. The direction of travel is clear, and the industry must adapt rather than resist.

But here is the counterpoint that receives too little attention: sustainability performance is becoming a commercial asset, not merely a compliance burden. Retailers across Europe and North America face mounting pressure to demonstrate Scope 3 emissions reductions throughout their supply chains. They need suppliers who can verify low-carbon credentials.

Ireland, with its grass-based system, established verification frameworks and favourable climate, is better positioned than almost any competitor to supply traceable, low-carbon dairy. Origin Green has laid foundations that could become Ireland's most powerful differentiator - if the industry invests in making sustainability claims bulletproof and commercially compelling.

What Must Happen

The strategic logic is clear. Execution is harder. Based on conversations across the sector - with farmers, processors, exporters and researchers - several imperatives emerge.

First, investment must follow value, not volume. Capital allocation should prioritise advanced ingredients, speciality cheese, premium butter and clinical nutrition over capacity expansion. Every major investment decision should be tested against the question: does this move us up the value curve?

Second, sustainability must become proof, not promise. Generic claims about grass-fed systems and green landscapes will not command premium pricing. The industry needs independently verified, buyer-specific sustainability data that can underpin commercial relationships and justify price premiums.

Third, the artisan sector deserves strategic support. Farmhouse cheesemakers amplify Ireland's reputation, anchor food tourism and demonstrate what premiumisation looks like in practice. A coordinated national effort to expand their reach would benefit the entire dairy brand.

Fourth, export strategy must diversify and deepen. The UK and EU remain core markets, but growth will increasingly come from North American premiumisation, Asian demand for specialised nutrition and emerging African markets for affordable dairy. Different products for different markets, with clear segmentation.

A Different Kind of Leadership

The decade ahead demands leadership of a different character than the expansion years required. Growth was relatively straightforward - build capacity, increase output, find buyers. Value creation is harder. It requires discipline, coordination, patience and a willingness to forgo short-term volume for long-term margin.

The farmer’s we’ve spoken to aren’t planning to expand their herds. They’re thinking about soil health, about animal welfare credentials, about whether his milk might qualify for a premium processing stream. They are thinking, in other words, about value.

Irish dairy has the foundations to succeed in this new environment: world-class processors, a globally recognised grass-based system, exceptional artisan producers, strong scientific and regulatory infrastructure. The task now is to align these assets around a value-led strategy - and to ensure that environmental progress becomes a source of competitive advantage rather than a constraint.

This is the first in a series of articles examining the strategic choices facing Irish dairy. In the coming weeks, we will explore the sustainability challenge in depth, the transformation of whey from by-product to premium asset, and the strategic importance of Ireland's artisan cheese sector.

This is Part 1 of a four-part series on the future of Irish dairy.

Part 2: The Sustainability Reckoning.

Part 3: From By-Product to Billion-Euro Asset.

Part 4: The Artisan Advantage.

Steve Moncrieff

Managing Director, Dairy Connect

Cheese & Dairy: A Year That Redefined the Curve

Thu, 11 Dec 2025 09:05:21 GMT

Dairy Mail | Year-End Outlook 2025

2025 arrived weighted with inflationary drag, volatile input costs and tightening sustainability regulation. It leaves behind something unexpected: a sector that has genuinely begun to shift from cost-defence to strategic experimentation. Milk price volatility eased in the second half, freeing capital for investment. More importantly, the businesses that thrived were those that stopped waiting for conditions to improve and instead redirected their energy—data, supply chain collaboration, premiumisation, innovation into shaping what comes next.

The Numbers Behind the Shift

Premiumisation has accelerated in ways that surprised even optimistic forecasters. Consumers trading up for artisan cheese, specialty dairy and provenance-led products persisted through household cost constraints. The decisive factor wasn't product excellence alone—it was brand building. Producers who invested in storytelling, terroir positioning and retail partnership expansion moved shelf space and margin. Those who relied solely on quality without narrative stalled. Retailers responded by actively expanding specialty ranges and initiating category partnerships that brought genuine innovation to shelves rather than incremental line extensions.

Innovation Turned Constraint Into Opportunity

2025 saw a significant wave of reformulation including salt reduction, nutritional repositioning, HFSS compliance, but the standout performers were those who reframed these as competitive advantages. British producers successfully shifted high-protein formulations from sports nutrition into mainstream family consumption. Irish manufacturers deepened their leadership in whey processing, creating added value streams rather than commodity output. The lesson proved durable: functional benefit and indulgence are not opposing forces. The sector that understood this moved faster and captured margin.

Sustainability: Structural Change, Not Aspiration

Scope 3 reporting deadlines sharpened supply chain focus. Processors formalised long-term milk supply agreements resulting in a concrete step toward farmer stability and shared investment rather than year-on-year renegotiation. Regenerative agriculture trials expanded across the UK and Ireland, with early results informing 2026 commitments. Packaging remains the hardest problem. Recyclable film innovations progressed, and unnecessary outer packaging retreated, but the broader shift from plastic dependency will require longer timelines and material science breakthroughs still in development. Progress has been measured. The direction is now non-negotiable.

Foodservice: The Quietly Dynamic Channel

Hospitality recovered vibrancy this year, and dairy followed. Menu innovation surged as chefs prioritised British and Irish dairy - grilling cheeses, cultured butters, indulgent desserts, creating premium positioning in foodservice that many producers had ceded to retail focus. With tourism rebounding and employment stabilising, this channel diversification mattered. Several mid-sized producers reported genuinely balanced growth across retail, wholesale and foodservice for the first time since 2019. That distribution pattern, if sustained, substantially improves resilience heading into 2026.

Export Recovery: Niche Strength Over Volume

Ireland strengthened penetration in the Middle East and North America by emphasising reliability, sustainability credentials and sophisticated whey products. UK speciality cheese exporters navigated trade friction by targeting high-margin niches such as Scandinavia, Hong Kong, UAE, where British territorial cheese heritage and modern consistency command premium positioning. The resilience of these exports, despite headwinds, suggests that heritage plus consistency remains a defensible market position where volume-based competition is untenable.

The Collaboration Shift

2025 will be remembered as the year when strategic collaboration moved from industry aspiration to operational reality. Boundaries between producers, retailers, innovators and allied services became more porous. Data partnerships materialised into category-level insights. Cross-industry initiatives began steering unified strategy rather than fragmented individual efforts. The pattern is clear: the most significant launches, awards and market expansion this year emerged from businesses working in genuine partnership rather than in isolation. That is no accident.

Looking Forward

Early 2026 will see the launch of Dairy Connect Ireland , taking place in April. The event is poised to become a focal point for producers, innovators, academics and policymakers — an environment where commercial opportunity meets collaborative intent. With judging, networking and a renewed emphasis on sustainability and export readiness, Dairy Connect Ireland will offer a timely platform for charting the next phase of growth. It represents not just another date in the calendar or awards programme, but an opportunity for the sector to collaborate and move with greater confidence and collective intelligence into the year ahead.

In the wider market challenges remain - regulatory complexity, talent shortages, environmental pressures, material constraints. But the sector ends 2025 with measured confidence rather than defensive caution. It has weathered turbulence without losing character. There is renewed respect for the craft, science and practical ingenuity that sits behind dairy production. And there is growing clarity that progress depends on both individual performance and collective momentum.

The festive season offers a moment to pause and acknowledge what has been built this year. From farmhouse producers to innovation-led manufacturers, from retailers expanding specialty ranges to chefs rebuilding foodservice, 2025 has demonstrated why dairy holds such cultural and economic importance across the UK and Ireland.

2026 will test whether this momentum holds. The opportunity is real. So are the challenges. But this year has reminded us that dairy is a sector shaped by people with commitment, curiosity and genuine optimism about what can be built next.

Merry Christmas from the Dairy Mail—and thank you to everyone shaping the future of cheese and dairy.

cheesegeek announces festive collaboration with Big Potato Games

Mon, 24 Nov 2025 10:44:38 GMT

British artisan cheesemonger cheesegeek has partnered with Big Potato Games to launch ‘The Robin’ - a new festive cheese and games gift box - in time for gifting and hosting season, as it seeks to get more consumers engaged with the speciality cheese sector.

The box combines a selection of award-winning British cheeses - including Yoredale, Lincolnshire Red, Keen’s Extra Mature Cheddar, Rollright and Long Clawson Stilton - with one of three party games from Big Potato Games: Herd Mentality, P for Pizza or Tilt ‘n’ Shout.

cheesegeek’s founder Edward Hancock said: “The Robin brings together two great British traditions - artisan cheese and playful games - offering a unique, experiential product for gifting or hosting this festive season.

“It also, importantly, is another step towards bringing artisan cheese to more people up and down the country, whilst continuing to support independent British cheesemakers.”

Edward added that The Robin is “the ultimate recipe for holiday fun”, combining a selection of cheesegeek’s deliciously moreish cheeses with laugh-out-loud party games to bring consumers together for an evening of “laughter, questionable tactics and the kind of light-hearted chaos that only happens at Christmas”.

The Robin is available to order directly from cheesegeek’s website now, with the price starting from £48.

Notes to editors

Media enquiries
Lara Shingles
lara@mightycommscollective.com
0 7 453 645 974

About cheesegeek
Founded by Edward Hancock in 2017, cheesegeek has become the go-to customer brand for the best artisan cheese.
It successfully appeared in Dragons’ Den in 2021, receiving three offers and accepting investment from Steven Bartlett.
cheesegeek launched an exclusive retail range with Sainsbury's in summer 2024, making the best British cheese more accessible to all.

The company works with a number of high end, Michelin star restaurants to curate their cheeseboards.

COTTAGE CHEESE: FROM TREND TO TRANSFORMATION

Wed, 05 Nov 2025 15:30:00 GMT

Unlocking Retail, Foodservice, and Artisan Growth in the UK Dairy Market

Executive Summary

Cottage cheese has emerged as one of the most significant and surprising growth stories in the global dairy category, blending health-driven consumer behaviour with a compelling revival of a once-neglected product. In the United States, viral recipes and functional messaging have catalysed over $1.75 billion in sales annually, with brands such as Good Culture and Daisy leading a strategic repositioning of cottage cheese as both a lifestyle product and a culinary staple. In the UK, signs of similar momentum are beginning to take shape.

This white paper examines the underlying growth dynamics, assesses the cottage cheese category’s performance across retail and foodservice, and articulates a strategic roadmap for how UK dairy brands - both established and emerging - can capitalise. Drawing on primary data from AHDB, NielsenIQ, and proprietary segmentation analysis, the report also outlines how artisan producers can differentiate through provenance, innovation and brand narrative.

At stake is not merely a fleeting uptick in sales, but the opportunity to reintegrate cottage cheese into the mainstream UK diet - reframed through the lens of high-protein living, clean eating, and consumer curiosity about dairy’s next chapter.

Market Dynamics: Understanding the Cottage Cheese Resurgence

The UK dairy market has undergone a period of recalibration in the wake of inflationary pressures, shifting shopper priorities, and continued fragmentation of protein sources. Against this backdrop, cottage cheese has emerged as a rare example of volume and value growth occurring simultaneously.

According to AHDB, cottage cheese recorded a 29.4% increase in volume sales and a 26.2% uplift in value over the 52 weeks ending 22 March 2025. These figures are particularly striking given the comparative stagnation across the broader cheese category. At present, cottage cheese accounts for just over 4% of total cow’s milk cheese by volume - a relatively modest share, yet one with substantial headroom.

Price elasticity within the segment has also remained favourable. Despite unit price increases of over 12% since the start of 2025, demand has continued to rise, underpinned by a surge in health-conscious consumption and a growing base of Gen Z and Millennial consumers prioritising protein density, naturalness, and versatility.

Moreover, qualitative analysis suggests that the product’s “rediscovery” owes as much to cultural recontextualisation as nutritional science. TikTok and Instagram trends - ranging from high-protein ice cream and whipped cottage cheese to savoury toast recipes - have reframed cottage cheese as aspirational, rather than antiquated. The product is no longer pigeonholed as diet food; it has become a canvas for modern, flexitarian eating.

Consumer Segmentation: Who is Driving Demand?

To build an effective commercial strategy, it is essential to identify and understand the emerging consumer segments that are fuelling the resurgence of cottage cheese in the UK.

Health-Focused Millennials (25–40 years old) represent a foundational pillar of demand. Often dual-income professionals balancing work, wellness, and family, they are focused on functional food attributes such as high protein, satiety, and convenience. For this group, cottage cheese serves as a post-gym snack, breakfast staple, and meal-prep component. Branding that emphasises clean ingredients, minimal processing, and environmental values resonates particularly well.

Gen Z Consumers (16–24 years old) approach food as both sustenance and self-expression. They are more likely than any other demographic to discover new products via short-form video, and to trial items that offer novelty, customisation, or social validation. Cottage cheese has found traction with this cohort through its adaptability - smoothie bowls, baked recipes, and snack formats all lend themselves to personalisation and shareability.

Affluent Professionals and Urban Families (30–55 years old) are not early adopters, but present significant opportunity for premiumisation. These consumers are driven by values such as traceability, British provenance, and health assurance. Artisanal or regional producers can win with storytelling, recipe suggestions, and limited-edition lines tailored to their lifestyle.

Out-of-Home Consumers, while harder to profile, are critical to accelerating awareness and trial. Consumers engaging with cottage cheese in cafés, brunch spots or wellness hubs are often introduced through chef-curated menus. Once positive perceptions are formed, these experiences frequently convert into home purchases.

Strategic Activation: From Store Shelf to Menu Board

The opportunity for growth is not constrained by geography or price point - it lies in the ability to reframe the role of cottage cheese within modern consumption habits. For UK retailers, that means treating cottage cheese as a growth engine within the chilled dairy aisle, not an afterthought. For foodservice operators, it involves unlocking cottage cheese’s culinary versatility and nutritional value proposition.

Major supermarkets are beginning to respond. Waitrose, Ocado and M&S have all expanded their listings, experimenting with single-serve formats and high-protein messaging. But retail execution remains uneven. Too often, cottage cheese is stocked with little in-store visibility, bundled alongside traditional ‘diet’ SKUs, or missing from seasonal promotional plans. That lack of merchandising support presents an addressable gap.

What’s needed is a repositioning that draws on the same playbook used to grow Greek yoghurt, skyr and kefir. Multi-format innovation - snack pots, flavoured lines, and recipe-ready tubs - can unlock new use occasions and justify premium pricing. Cross-merchandising with fruit, granola and toast accompaniments could elevate shopper understanding and trial. Equally, branded storytelling on-pack should focus on high-protein content, local sourcing, and culinary inspiration.

In foodservice, the case is equally compelling. From QSR and grab-and-go to brunch cafés and health-centric dining, cottage cheese offers menu developers a neutral, protein-rich base that aligns with macro trends: calorie consciousness, texture innovation, and dairy-as-nutrition. Its applications range from dips and sandwich fillings to desserts and functional toppings.

For the out-of-home sector, the activation levers include staff education, supplier-led ideation kits, and co-branded menu features. A small group of forward-thinking cafés - particularly in London, Bristol, and Manchester - are already featuring whipped cottage cheese bowls or protein toast as signature items. But broader adoption remains nascent.

Artisan & Regional Opportunity: Making Provenance Profitable

While major multiples will inevitably lead in volume, the artisan sector has the most to gain in terms of brand equity and margin uplift. Unlike commoditised formats, cottage cheese offers clear routes to value addition: through regional differentiation, seasonal flavours, and sustainability credentials.

For producers in Yorkshire, Somerset, or the Scottish Borders, there is untapped potential to revive curd-based cheesemaking traditions and reintroduce them to a health-conscious, food-literate audience. Organic credentials, grass-fed sourcing, or low-impact processing can all serve as points of competitive differentiation.

Packaging innovation need not be prohibitively expensive. Glass jars, textured labels, or small-batch batches can all support elevated pricing. Moreover, producers who engage directly with chefs, health food retailers, and high-end subscription boxes stand to build premium pathways to market without relying solely on scale.

The artisan route is not without risk - demand spikes, short shelf-life, and education barriers must be managed. But as a value-led strategy, it is one of the most compelling opportunities for SMEs in the dairy sector today.

Competitive Landscape & Forecasting Outlook

At present, the UK cottage cheese market is underdeveloped relative to international benchmarks. In the US, Good Culture has set the gold standard in brand positioning, unlocking premium placement through clean ingredients, influencer strategy, and culinary usage. In the UK, Longley Farm leads with heritage and consistency, but the space remains open for a challenger brand with contemporary appeal.

Private label continues to dominate on volume, particularly in price-sensitive shopper segments. However, as with Greek yoghurt before it, the emergence of strong challenger brands could dramatically shift category dynamics. Our forecast modelling suggests the UK cottage cheese market could double its value by 2027 if even modest shifts in format innovation and menu adoption take hold.

The future is not guaranteed - but the conditions for growth are evident.

Conclusion: From Curiosity to Category Catalyst

Cottage cheese is no longer a marginal item - it is a mirror to what modern dairy can be: functional, flexible, and flavour-forward. The UK industry has a narrow window to establish leadership before the category is defined by imported ideas or commoditised pricing.

Retailers must elevate visibility, foodservice must reframe usage, and artisan producers must lean into provenance. The data signals are clear, the consumer is receptive, and the tools already exist. What’s required now is creative confidence - and strategic cohesion.

Prepared by: Dairy Mail Editorial Team
Date: November 2025

Whey Forward: Redefining Value Across Beauty, Wellness and Performance

Tue, 04 Nov 2025 14:44:10 GMT

How the cheesemaking byproduct is quietly reshaping the worlds of fitness, nutrition and skincare - and why the UK dairy sector should take note

From Byproduct to Bioeconomy

Modern filtration and fractionation technologies have transformed whey from waste into a complex, high-value ingredient. Its proteins, peptides and lactose derivatives are now refined for a spectrum of uses: whey protein concentrates and isolates for sports and clinical nutrition; bioactive peptides for cell repair and skin health; lactose-derived humectants used in moisturisers and cleansers.

For every kilogram of cheese produced, roughly nine litres of whey are generated. What once created a disposal cost now presents a scalable source of income - particularly as consumers seek cleaner labels, traceable sourcing and functional benefits from everyday products.

Across Europe, major processors such as Arla, FrieslandCampina, and Glanbia have integrated whey valorisation into their long-term strategies. Their investment is paying off: the global whey market is forecast to exceed £13 billion by 2030, underpinned by sustained demand for high-protein and science-backed formulations.

The UK, by contrast, remains at an inflection point. Despite its technical capability, much of its whey potential still flows downstream unrefined. Unlocking that value will depend on a mindset shift - one that treats whey not as a secondary product, but as a strategic asset.

Protein as Performance Currency

The fitness and functional food markets are driving a new golden age of dairy-derived protein. Whey’s superior amino acid profile and rapid digestibility continue to make it the preferred ingredient in performance nutrition. Yet the landscape has evolved.

Consumers no longer see protein merely as fuel for muscle growth; it has become a symbol of vitality, longevity, and daily wellbeing. Brands are responding with formulations that blend dairy and plant proteins, pair protein content with added minerals and probiotics, and appeal equally to active professionals and older consumers managing muscle maintenance or weight.

In this space, British dairy has a story to tell. Regional provenance, grass-fed herds, and quality assurance can deliver differentiation against mass-market alternatives. But narrative alone is not enough; the next phase of growth will require investment in R&D, ingredient innovation and cross-sector collaboration.

The Beauty Within: Whey in Cosmetics

Perhaps the most intriguing development lies beyond the food aisle. Whey-derived bioactives are now appearing in high-performance skincare and cosmetic formulations. Peptides extracted from whey proteins have demonstrated anti-inflammatory and collagen-boosting effects. Lactic acid derivatives from whey permeate are being used as natural exfoliants and pH stabilisers.

For brands pursuing authentic sustainability stories, these ingredients carry weight. They represent a closed-loop model where the byproduct of one industry becomes the foundation of another - a narrative that resonates with consumers and regulators alike.

However, credibility will hinge on traceability and scientific validation. Cosmetic companies and dairy processors will need to align on data, standards, and storytelling if the category is to move from niche to mainstream.

Recognition and Industry Leadership

Within this emerging landscape, the International Cheese & Dairy Awards (ICDA) is taking a forward-looking stance. Its 2026 Awards will introduce new categories celebrating Whey Innovation - spanning fitness, wellness, cosmetic applications and sustainability in whey valorisation.

This initiative signals more than symbolic progress. It embeds innovation recognition directly into the world’s largest cheese awards platform, ensuring that the conversation about whey moves from technical conference halls to centre stage. For producers, it offers visibility and validation; for investors and retailers, it provides a credible benchmark for the science and creativity shaping the future of dairy.

“By bringing whey into the spotlight, the ICDA Awards 2026 mark a new era for British dairy - one where innovation is celebrated not just on the cheeseboard, but in the gym, the clinic, and the cosmetic lab.”

Steve Moncrieff, Strategy Director, ICDA EXPO

The Whey Ahead

The repositioning of whey is about more than market diversification. It symbolises a deeper cultural shift within dairy - one that redefines success not by volume, but by value. As the boundaries between food, beauty and wellness continue to blur, whey provides a unifying bridge: an ingredient that connects the craftsmanship of cheesemaking with the frontiers of biotechnology.

For the UK, the opportunity is still wide open. The science exists, the consumer appetite is growing, and the platforms - like the ICDA Awards and the International Cheese & Dairy EXPO - are in place to accelerate progress.

The challenge now lies in conviction. Those who recognise whey’s potential will find themselves not managing waste but shaping the future of circular innovation in British dairy.

The next step in this story will unfold in early 2026, when entries open for the new Whey Innovation categories within the International Cheese & Dairy Awards. Judging will take place live at the ICDA EXPO on 24–25 June 2026 — a moment where science, creativity, and industry insight converge. It will be more than a competition; it will be a meeting point for those shaping the next chapter of dairy.

A place where dairy connects.

QUARTER 4 CHEESE REPORT 2025

Fri, 24 Oct 2025 14:11:37 GMT

From Heritage to Horizon:

The UK Cheese Market 2026–2033

A Market at a Crossroads

Cheese holds a singular place in the British diet. From farmhouse Stilton and Red Leicester to the block of Cheddar on the weekly shop, it is at once tradition and staple. It is comfort food, cultural heritage and now, increasingly, a vehicle for innovation.

The past five years have tested the market - inflationary pressure, supply chain disruption, competing alt-dairy narratives - but cheese has held its ground. The UK market stood at just over USD 3 billion in 2024 and is forecast to reach USD 4.8 billion by 2033 - a steady 5% CAGR.

Yet the shape of that growth is changing. The centre is collapsing. The mid-tier — once home to quietly reliable brands — is thinning out. Growth is no longer evenly distributed. Consumers are at once more price-sensitive and more demanding. They buy value at the bottom, and purposeful differentiation at the top. Anything that occupies the comfortable middle now risks invisibility.

This is where the International Cheese & Dairy Awards (ICDA) come in. The Awards increasingly act as a mirror for the market: signalling which cheeses define value, which deliver innovation, and which protect heritage.

ICDA is not simply celebrating excellence anymore - it is signalling relevance, direction and competitive truth.

Steve Moncrieff, Strategy Director, ICDA

Market Forces: Value, Provenance and Proof

The forces shaping 2026 are clear.

Premiumisation is purposeful. Consumers will still pay more, but only when a cheese comes with a story. Provenance, PDO status, organic sourcing - these are no longer embellishments but purchase drivers. Retailers are now working with British artisan dairies, to curate provenance ranges precisely because shoppers seek clarity. Entries to ICDA in recent years echo this: categories dedicated to territorials and farmhouse cheeses are seeing strong, steady participation, reflecting a market eager to reward authenticity.

Functionality is expanding. Lactose-free, high-protein and reduced-salt cheeses are no longer niche. They now occupy a clear “better-for-you” tier, providing health benefits without flavour compromise. ICDA’s innovation classes have seen a rise in such entries, aligning with investment from major producers.

Foodservice remains crucial. Mozzarella, burger cheese and cream cheese continue to underpin menus. What has shifted is how functionality is marketed: “meltability”, “stretch” and “yield” are now the selling points. In 2026 the foodservice categories at ICDA will be elevated and given more prominence, underlining their growing strategic importance.

Sustainability is becoming commercial. Generic green claims no longer satisfy. Carbon footprint per kilo, regenerative farming credentials and recyclable packaging are increasingly decisive for listings. Judges at ICDA are seeing sustainability referenced in entry materials more often - proof that what once was reputational has become competitive.

Dairy-Free and Hybrid: From Boom to Balance

Plant-based is not collapsing. It is normalising. Once billed as disruptors, its lost some momentum. Concerns over taste, price and “ultra-processing” have cooled growth. Nearly a quarter of consumers now view traditional dairy as healthier.

But this is not the end of the story. Over half of lapsed buyers say they would return if products improved on taste, value and nutrition. Almost all light users are open to trying new plant-based drinks.

Foodservice remains the proving ground. Coffee chains normalising oat milk and pizza operators experimenting with vegan cheese blends have kept the category visible. These out-of-home trials matter - habits formed in cafés and QSRs migrate into households.

Hybrid dairy is one of the most interesting strategic spaces, blending animal and plant inputs for protein, performance and sustainability gains. Precision fermentation - while still early - is moving steadily from lab concept to capital-backed pre-commercial reality.

For 2026, the most realistic outlook is pluralism. Dairy dominates, lactose-free drives growth, plant-based remains a repertoire choice, and precision fermentation is one to watch.

This is why ICDA is expanding its remit. Alternative and Hybrid categories are judged not simply on novelty, but on taste, nutrition, value and transparency - criteria that reflect what the market really needs. Awards here are not just trophies; they are benchmarks for retail and foodservice buyers.

Sharpening the Ladder

The defining trend is the disappearance of the middle ground. Producers and retailers are structuring portfolios around clear good-better-best ladders:

Good - value-driven staples: supermarket Cheddar blocks, foodservice mozzarella, volume-efficient cheddar streams
Better - functional performance: high-protein, lactose-free, reduced-salt, nutritionally enhanced formats
Best - provenance-led, artisan, regional, PDO-anchored, craft with narrative credibility

The ICDA Awards now consciously track this reality. Value Excellence categories celebrate quality in staples, Functional Innovation recognises reformulation and health, while Heritage & Provenance trophies honour craftsmanship. By doing so, ICDA doesn’t just follow the market - it shapes how buyers and consumers understand it.

Innovation and Marketing: Agility and Evidence

Innovation cycles have shortened sharply. Seasonal and limited-edition launches, chef collaborations, pre-scaled retail tests - brands are learning faster, with lower risk. ICDA entries now include festive Stiltons, peppered territorial specials and fortified cheddar prototypes - evidence of test-market agility.

Marketing itself has become more forensic. Retail media networks are now performance-measured, incrementality-indexed and non-negotiable. Winning attention now requires empirical credibility - not only emotional appeal. ICDA’s new visibility tools for winners plug directly into this new buyer logic.

Sustainability is no longer treated as “virtue signalling” - it is commercial hygiene. Packaging recyclability, carbon intensity per kilogram, farm practice scoring - these are now procurement filters, not brand flourishes.

Risks and Realities

Headline inflation is easing - but cost pressure on labour, packaging, energy, compliance and logistics remains stubborn. Imports from Ireland, France and New Zealand continue to compete aggressively. Climate volatility is now a material factor for milk supply assurance. Regulation - from salt to packaging to marketing claims - is hardening, not loosening.

Growth will continue, but unevenly. Artisan and territorial cheeses will command premium positioning. Functional and lactose-free will scale fastest. Mozzarella will drive volume through foodservice. Dairy-free will stabilise, not retract. Precision fermentation will quietly grow below the horizon line.

And through it — ICDA will matter more, not less.

ICDA is evolving from awards platform to strategic signal — helping retailers, chefs and investors see where the market is truly heading, not where it has already been.

Steve Moncrieff, Strategy Director, ICDA

Looking Ahead: Heritage and Horizon

By 2033, the UK cheese and dairy market will be bigger, more polarised and more sophisticated. Success will rest on clarity: knowing where a product sits on the ladder, proving its value, and telling its story with integrity.

The International Cheese & Dairy Awards will be central to that journey. Not only as a celebration of the best cheeses and dairy products, but as a compass for the sector - guiding buyers, informing retailers and rewarding producers who set the benchmark.

In a market that demands value and authenticity, heritage and innovation, dairy and dairy-free, ICDA’s unique ability to showcase the full spectrum will remain its defining contribution.

Traditional Alpencheddar takes Gold at the ICDA 2025!

Wed, 22 Oct 2025 17:41:52 GMT

We're thrilled to announce that our Traditional Alpencheddar has just taken home Gold at the ICDA 2025!

Crafted with care, aged to perfection, and now officially award-winning - this is a huge honour for us and a proud moment for The Grand Gourmand.

Thank you to the International Cheese & Dairy Awards for this incredible recognition, and to you, our cheese-loving community, for always supporting the journey.

The traditional Alpencheddar is a high alpage Swiss cooked cheese, made with raw cow milk produced at 1508m above the sea level on the Swiss Alpes. The traditional cheesemaking technique makes this cheese unique and produces in small batches.

The 2024 and 2025 vintages have sold out; we are now taking orders for the 2026 vintage available in September 2026.

For UK enquiries or orders, please email franco@thegrandgourmand.com

NEW ZEALAND'S ICDA SUCCESS STRENGTHENS UK EXPORT PROSPECTS

Fri, 17 Oct 2025 15:07:09 GMT

Quality Recognition Boosts Kiwi Dairy in the UK

New Zealand's performance

Fonterra’s exceptional results at the International Cheese & Dairy Awards (ICDA) 2025 has delivered more than international recognition. We believe these results provide a compelling quality benchmark that has the potential to accelerate the country's dairy exports to the Uk. In this market, consumers increasingly value provenance, authenticity and excellence in dairy products.

Award-Winning Foundation for UK Growth

From over 5,000 global entries, New Zealand secured a number of awards, with Fonterra's NZMP™ ingredients brand claiming three gold medals including the coveted Best “Cheese on Toast” award for NZMP Tasty Lite. This recognition holds special significance for the UK market, where cheese on toast remains a much-loved staple across households from Scotland to Cornwall.

The other New Zealand class winners - spanning traditional cheddars, innovative formats, and premium butters - demonstrates the breadth of New Zealand’s offering at a time when UK consumers are re-evaluating their dairy choices. Recent changing trade relationships have opened new opportunities, and New Zealand's ICDA success provides quality credentials to help capitalise on them.

Aligning with UK Consumer Preferences

British consumers have long appreciated New Zealand dairy, with the UK being Fonterra’s largest dairy market until the 1970s – supplying butter into the UK for over a century.

“Following the NZ-UK Free Trade Agreement entering into force in 2023 we have rebuilt historic relationships and developed new routes to market. The great news for Fonterra is that British buyers and consumers are loving having New Zealand dairy available again, with over 10,000mt of product contracted in the first financial year post FTA.” Alexander Hume, Country Manager (UK), Fonterra.

This year’s ICDA results validate several key attributes that resonate strongly with UK buyers:

Heritage and Craft: Traditional cheddar varieties winning gold and silver awards highlight New Zealand's reputation in formats recognised and valued by UK consumers.

Innovation Within Tradition: The Best Cheese on Toast gold for NZMP Tasty Lite demonstrates how Fonterra are innovating within familiar formats. For UK consumers seeking lower fat options without sacrificing flavour, this represents the kind of product development they're looking for.

Grass-Fed Credentials: While not highlighted in the awards, we think Fonterra's grass-fed and pasture raised milk credentials offer a clear point of differentiation and compelling offering to UK consumers. The awards recognition potentially provides New Zealand a platform for showcasing these credentials. For more information about Fonterra’s grass-fed claims visit: www.nzmp.com/grass-fed .

NZMP, Fonterra's ingredients brand, offers UK retailers an appealing proposition: New Zealand grass-fed* cows make milk that is naturally higher in beta-carotene, giving a distinctive golden tint, especially to their butter. This is because Fonterra farmers’ cows spend over 350 days a year grazing on pasture; that’s more time than anywhere else in the world**. NZMP cheese and milkfats are also distinguished by award recognition that affirms premium quality—helping retailers attract discerning customers and achieve stronger margins.

Strategic Market Positioning

The timing of these awards couldn't be better for UK market expansion. Recent trade data shows UK dairy imports from New Zealand growing steadily, but the market share potential remains significant. Several factors align to suggest accelerated growth:

Retail Opportunity: Major UK retailers are actively seeking premium dairy ranges that offer both quality and provenance stories. ICDA- awarded products provide retail buyers with confidence in ranging decisions, particularly for own-label premium tiers.

Food Industry Expansion: The commercial food manufacturing and foodservice sectors, recovering strongly post pandemic, increasingly values ingredients with proven credentials. Award-winning cheddars and butters can command premium pricing in dairy applications, like baked goods where quality is non-negotiable.

Export Infrastructure: New Zealand's established export systems and long-standing trade relationships with the UK create a foundation for scaling successful products quickly to meet growing demand.

Converting Recognition into Revenue

The challenge now is translating ICDA awards into meaningful UK market penetration. Early indicators suggest this is already happening:

Distribution Partnerships: According to Alexander Hume, Country Manager (UK), Fonterra; “Current distributors have observed increased demand for Fonterra’s grass-fed dairy products, particularly after recent awards, as customers look for higher-quality alternatives associated with award-winning offerings.”

Consumer Awareness: Consumer Awareness: Winning the “best cheese on toast” category for the fourth time, highlights NZMP Tasty Lite’s consistent quality. These recent accolades are translating into tangible commercial interest, as distributors increasingly recognise the value of stocking award-winning products to meet evolving buyer expectations and differentiate their portfolios.

Premium Positioning: ICDA recognition enables premium pricing strategies that make UK exports more viable, particularly given shipping costs and currency considerations.

Market Dynamics Favour Quality

The UK dairy market is experiencing a premiumisation trend that strongly favours New Zealand's positioning. Consumers are increasingly willing to pay more for products that deliver on taste, quality and ethical credentials. The ICDA results provide independent validation across all three dimensions.

Moreover, the awards arrive as UK consumers express growing interest in alternatives to European dairy products. Trade tensions, supply chain disruptions, and quality concerns in some traditional source markets have created space for trusted alternatives.

Looking Forward

Fonterra’s NZMP ICDA success offers more than a moment of recognition – it potentially builds a platform for sustained market growth. The recognition conferred by these awards indicates that New Zealand dairy effectively combines traditional craftsmanship with contemporary innovation - attributes that are likely to appeal to UK consumers.

*Grass-fed means cows mainly grazing on grass and crops in paddocks where they roam. Some farmers may include supplementary feed to help support cows’ nutrition. Visit NZMP.com/grass-fed for more information.

** Of the top 15 dairy exporting countries (based on annual dairy product export volumes in 2023 and including New Zealand), only Ireland operates a similar pasture-based model to New Zealand. Data in the study, O'Brien et al. 2018 , shows that Irish dairy cows have access to pasture, on average, 255 days per year. The Bord Bia (Irish Food Board) 2023 statistics show an average of 240 days on pasture. Fonterra’s annual data shows that on average, in New Zealand, our farmers' cows spend more than 350 days grazing outside on pasture.

ICDA EXPO 2026 launches with a bold new vision for the dairy industry

Wed, 17 Sep 2025 09:28:36 GMT

The cheese and dairy industry stands at a crossroads. Pressures from sustainability legislation, supply chain volatility, and consumer behaviour shifts are reshaping the market at pace. At the same time, innovation, provenance, and craftsmanship are opening new avenues for growth. Against this backdrop, the International Cheese & Dairy EXPO (ICDEX) will return on 24–25 June 2026 with a new theme: Dairy Connect – Connecting Dairy’s Future.

This theme signals a fresh commitment: to create the most comprehensive, collaborative, and commercially relevant event for the global dairy sector. Building on the prestige of the International Cheese & Dairy Awards (ICDA), ICDEX 2026 will unite retail, foodservice, artisan, and technical audiences under one roof – offering clarity of focus while strengthening the sense of community that makes the industry unique.

A New Format: Retail and Foodservice in Focus

One of the most striking changes for 2026 is the two-day split structure, designed to give exhibitors sharper access to the audiences that matter most.

Day 1 – Retail Excellence

Day one will align with the judging of the ICDA Awards, drawing senior retail buyers, category managers, and commercial decision-makers. Against the backdrop of over 4,000 award entries, exhibitors will showcase their latest innovations – from plant-enriched dairy alternatives to premium cheeses designed to command space in the speciality aisle. With consumer confidence under pressure, retailers are seeking products that deliver both differentiation and dependable value. ICDEX 2026 will provide a curated environment where those conversations can take place.

Day 2 – Foodservice Focus

The second day will pivot to foodservice, spotlighting the chefs, distributors, and wholesalers who shape how dairy is used in kitchens and catering across the UK and beyond. With menu inflation cooling but margins still squeezed, foodservice operators are looking to dairy for versatility, flavour, and efficiency. From bulk-pack solutions to artisanal products that add premium value, day two will bring suppliers face-to-face with those who decide what reaches the plate.

This dual structure not only improves the visitor experience; it ensures exhibitors are better able to align their investment with tangible outcomes.

Artisan and Speciality Cheese: A Renewed Commitment

In 2026, ICDEX will shine a brighter light on artisan and speciality cheesemakers. Long recognised for their role as innovators and guardians of heritage, these producers are increasingly vital to both retail and foodservice. Consumer appetite for provenance, regionality, and authenticity continues to grow – particularly among younger demographics who see cheese as both a food and a cultural marker.

ICDEX 2026 will provide:

Dedicated showcase zones for artisan producers
Buyer matchmaking to help smaller makers connect directly with commercial partners
Storytelling platforms through tastings, demonstrations, and features that celebrate craft as much as commerce.

The aim is to create not just visibility, but viable opportunities for artisan producers to scale and thrive in a competitive marketplace.

Suppliers and Technical Innovation: Serving the Value Chain

A further evolution for 2026 is an expanded platform for suppliers to the dairy and cheese industry . Equipment manufacturers, packaging innovators, logistics providers, and sustainability specialists are the backbone of the sector, driving efficiency, resilience, and compliance.

In a new development, ICDEX 2026 will work in close partnership with the Society of Dairy Technologists (SDT) , which will host its annual Summer Conference and Dinner on 24 June as part of the two-day programme. This integration ensures that technical expertise, cutting-edge research, and industry best practice are placed firmly at the heart of the event.

ICDEX 2026 will introduce enhanced opportunities for suppliers to connect with a well-established technical and procurement audience . From filtration systems that improve product quality , to packaging solutions designed to meet retailer sustainability targets , to energy-efficient technologies that reduce Scope 3 emissions , the EXPO will give suppliers a unique stage to showcase their contribution to dairy’s future.

By building this bridge – and by aligning with the SDT’s network of technologists, scientists, and procurement leaders – ICDEX ensures the event does not only serve those who make and sell cheese and dairy, but also those who enable the industry to operate more sustainably and profitably.

Why “Dairy Connect” Matters

The dairy industry has always been built on connections – between farmer and processor, producer and retailer, maker and consumer. But in 2026, those connections are under more strain and more scrutiny than ever.

Sustainability : Scope 3 emissions and packaging reduction targets are redefining supply chain expectations. Retailers and foodservice operators are seeking suppliers who can help them meet ambitious climate pledges.

Consumer Trends : Value remains critical, but so does innovation. From high-protein formats to indulgent treats, dairy has the ability to flex across categories – but brands must be clear about their proposition.

International Competition : Imports continue to influence the UK market, while British cheese and dairy exports face tariff uncertainty. Collaboration is key to ensuring resilience.

By adopting the theme Dairy Connect , the organisers are underscoring the urgency of these challenges while creating a space for solutions to emerge. ICDEX 2026 is not simply about showcasing products – it is about convening the industry to shape its shared future.

What Exhibitors and Visitors Can Expect

For exhibitors, the value is clear:

Targeted audiences: direct access to over 2,500 qualified trade visitors across retail, foodservice, and technical roles.
Commercial authority : association with the ICDA Awards, the world’s leading cheese and dairy competition.
Opportunities to engage: from structured networking to roundtables and seminar sessions.

For visitors, the benefits are equally compelling:

Efficiency : the only one-stop shop for the cheese and dairy industry to benchmark products, discover suppliers, and understand category trends.
Innovation discovery : from multinational dairy groups to artisan cheesemakers, ICDEX will showcase the full spectrum of the sector.
Supplier solutions : the latest in packaging, filtration, and sustainability innovations will be on display for procurement and technical teams.

Looking Ahead

As the dairy industry navigates change, ICDEX 2026 offers a unique platform: one where commercial outcomes and industry collaboration are not mutually exclusive, but mutually reinforcing. Retail, foodservice, artisan makers, and suppliers all need each other – and ICDEX 2026 is the meeting point.

Dairy Connect – Connecting Dairy’s Future is not just a theme. It is an invitation to the industry to come together, to shape its future, and to ensure that dairy continues to thrive in all its forms.

SAVE THE DATE: 24–25 JUNE 2026

Removing Steps, Unlocking Time: ZwitterCo Evolution Membranes

Wed, 10 Sep 2025 15:59:44 GMT

ZwitterCo Evolution Membranes Transform Cleaning Programs in Dairy Processing

Zwitterionic Chemistry and Fouling Resistance

The differentiation lies in the chemistry. Evolution membranes are made with zwitterionic copolymers that are exceptionally hydrophilic. Zwitterions carry both positive and negative charges, binding strongly to water molecules and creating a hydration layer on the membrane surface. This hydrated layer prevents proteins, fats, and other organics from adhering to the membrane surface, which is the primary cause of flux loss in conventional membranes.

In practice, this means that foulants which normally require an enzymatic step to remove can be removed with a simpler wash. Evolution membranes consistently achieve full flux recovery without the costly and time-intensive enzyme wash.

Simplifying Cleaning Programs

The economics are substantial. In one analysis, replacing conventional UF with Evolution membranes reduced chemical costs from £368/day to £108/day, halved water use, and lowered wastewater treatment expense by more than half. Total annual CIP cost dropped from £453,620 to £182,040, delivering net savings of over £271,080 per year for a single site.

Side-by-side comparisons highlight the impact.

Application-Specific Advantages

Evolution RO : While awaiting regulatory approval for food contact applications, Evolution RO has been used to concentrate a number of effluent and wastewater streams. These anti-fouling RO membranes have been proven to eliminate the enzyme step in cleaning programs. Commercial installations have demonstrated >50% chemical cost reduction, >40% less cleaning-related water use, and one hour or more of recovered production time per day.
Evolution SF (Superfiltration) : FDA-compliant for whey and milk processing, Evolution SF replaces tight UF or loose NF membranes. It is designed for high-solids and high-fat applications, maintaining flux stability and recovering easily from simpler cleaning programs.
Evolution PCM (Protein Concentration Membrane) : PCM is a sanitary UF membrane designed to replace conventional 5-30 kDa UF membranes in a variety of food and dairy protein concentration applications. With their anti-fouling zwitterionic chemistry, Evolution PCM spiral elements can enable the simplest membrane cleaning program ever for protein concentration.

Validated Performance

Field data confirms these improvements. In a whey processing effluent application, Evolution RO elements have operated for more than a year without a single enzyme wash. In addition to proving the ability to remove the enzyme cleaning step, Evolution RO reduced chemical costs by 56%, and lowered water use by 41%, all while maintaining the same normalized flux as when they were first installed.

Integration with Existing Systems

Evolution membranes are manufactured in industry-standard sanitary spiral formats. They are designed as direct replacements for conventional elements, requiring no equipment changes or CAPEX. Plants can implement them and immediately benefit from simplified cleaning and reduced operating costs without disrupting production.

Implications for Dairy Processors

By removing cleaning steps and shortening cycle times, Evolution membranes free 1–2 hours or more of production per day , cut chemical usage by more than 50%, and significantly lower water demand and wastewater volumes. For large whey protein isolate (WPI) or milk protein concentrate (MPC) facilities, these gains add up to meaningful improvements in throughput, operating efficiency, and sustainability performance.

Conclusion

Cleaning costs, time, and large chemical and water requirements required for membrane cleaning has long been a target for optimization. With ZwitterCo Evolution membranes, processors now have the membrane option they’ve been looking for to simplify cleaning programs, eliminate enzyme steps, and restore full performance with shorter, lower-cost protocols. For an industry where every hour of uptime and every liter of water counts, Evolution membranes represent not just incremental improvement, but a fundamental shift in how cleaning programs can be managed.

Contact ZwitterCo today to explore how we can advance your dairy processing capabilities.

More information - https://zwitterco.com/

Optimising Dairy Packaging for High- Volume Periods

Tue, 02 Sep 2025 14:38:45 GMT

Why compromise between speed and quality when demand puts pressure your production line?

Leveraging Smart Systems for Competitive Advantage in Dairy | Inspiron

Mon, 25 Aug 2025 15:59:47 GMT

How smart systems are giving producers a distinct competitive advantage.

WZ Packaging: Leading the Way in Sustainable Dairy Packaging with the Enviro Ultra-Laminates Range

Tue, 01 Jul 2025 10:00:53 GMT

As sustainability becomes a business necessity, WZ Packaging is emerging as a key player in dairy packaging. Based in Telford, UK, the company has long been a trusted partner for top global brands, offering high-quality, eco-friendly flexible packaging solutions that protect both products and the planet. With decades of experience, particularly in aluminium foil conversion, WZ Packaging is at the forefront of creating environmentally responsible packaging materials to meet the dairy industry's growing sustainability demands.

A Legacy in Aluminium Foil Packaging

WZ Packaging has led the way in aluminium foil conversion for over 50 years. Aluminium’s excellent barrier properties make it ideal for dairy products like butter, cheese, and yoghurt, protecting them from light, air, and moisture. As consumers increasingly value sustainability, WZ Packaging’s experience with foil packaging supports the industry’s shift towards greener solutions.

“Aluminium foil offers exceptional protection, even in very thin layers, reducing the need for secondary packaging,” explains Amanda Willepotte, Senior Business Development Manager at WZ Packaging. “It’s a sustainable, protective solution ideal for the dairy industry.”

The Enviro Ultra-Laminates Range

A major innovation is the Enviro Ultra-Laminates Range, designed with sustainability in mind. The range uses ultra-thin layers of aluminium foil, BOPP, and PET films, creating a lightweight solution that reduces packaging waste.

“The goal was to create packaging that meets rigorous recycling standards while offering the necessary protection for dairy products,” says Willepotte. “By using paper from 10gsm and aluminium foil from 5 microns, we’ve reduced material usage without sacrificing performance.”

The Enviro range stands out for its recyclability. Its combination of ultra-thin layers ensures it meets current recycling standards, making it an eco-friendly choice for items like butter wraps and cheese foils. By minimising material use and maintaining product integrity, WZ Packaging leads the push for more responsible packaging in the dairy sector.

Sustainability: Responding to Market Demands

The dairy industry is increasingly pressured to reduce its environmental footprint. Packaging plays a major role in shaping consumer perceptions of a brand’s environmental responsibility. The Enviro range meets the growing demand for recyclable, lightweight packaging, helping customers stay ahead of sustainability regulations and expectations.

“We’ve seen a shift in consumer expectations,” says Willepotte. “Consumers expect brands to prioritise sustainability. Packaging is a crucial factor in how the dairy industry meets these demands.”

A Collaborative Approach to Sustainability

WZ Packaging’s commitment to sustainability is deeply embedded in its ethos. The company works closely with dairy customers to develop bespoke packaging solutions that meet both sustainability goals and practical packaging needs. Whether it’s reducing material thickness or improving barrier properties, WZ Packaging is dedicated to offering the best sustainable solutions.

“The success of our approach is rooted in long-term partnerships with clients,” says Willepotte. “We collaborate closely to meet their sustainability targets and overcome the practical challenges of packaging.”

Looking Ahead: The Future of Dairy Packaging

As the dairy industry faces mounting pressure to adopt sustainable practices, WZ Packaging’s Enviro Ultra-Laminates Range is a significant step forward. The company continues to invest in R&D, ensuring it will remain a leader in sustainable packaging innovation.

“Environmental pressures are rising, and the dairy sector must meet increasing sustainability targets and consumer demands,” Willepotte adds. “We’re focused on continually improving and anticipating future needs.

For more information on the Enviro Ultra-Laminates Range visit their website - https://www.wzpackaging.com/allproducts/enviro/

Contact Details

+44 (0) 1746 713000
info@wzpackaging.com

Belton Farm, Waitrose and Lancashire Farm Dairies take top honours at ICDA 2025

steve@branddistillery.agency (Steve Moncrieff) — Mon, 30 Jun 2025 17:49:30 GMT

By The Dairy Mail Team

There was a strong sense of celebration – and a touch of healthy rivalry – at this year’s International Cheese & Dairy Awards , held in June at the Staffordshire County Showground. As ever, the competition brought together the best in British and international dairy, with thousands of entries submitted across cheese and dairy categories.

In a year that saw standards higher than ever, it was Belton Farm who claimed the top accolade of Supreme Champion Cheese , sponsored by Novonesis – a testament to their enduring quality, craft and consistency. Close behind was the respected Dewlay Cheesemakers , who were named Reserve Champion Cheese.

In the non-cheese category, Lancashire Farm Dairies scooped the title of Supreme Champion Dairy Product , sponsored by IFF, recognising the business’s continued commitment to innovation and excellence in cultured dairy.

Championships showcase national and international strength

This year’s Championship round celebrated excellence across borders. Belton Farm continued their winning streak, also securing the title of Champion UK , while Dewlay once again earned Reserve.

On the international stage, Rygge Meieri of Norway was crowned Champion Overseas , with Ornua Foods (Ireland) named Reserve. Both are strong indicators of the global reputation and reach of the Awards – and a reminder that the UK dairy sector remains firmly on the map alongside its international peers.

Retailers recognised for exceptional delivery to consumers

Retailers play a vital role in shaping the nation’s cheese and dairy offer – and this year, Waitrose proved their dominance, collecting multiple major titles. They were awarded both the WIPAK Trophy for Supreme Cheese Retailer and the IFF Trophy for Supreme Dairy Retailer , as well as leading across a range of category-specific awards, from soft and goats’ cheese to milk, cream, and smoked cheeses.

Elsewhere, Morrisons was recognised for its strength in territorial and butter categories, Musgrove Retail Partners earned the blue cheese title, and Tesco claimed the sheep’s cheese award. The full list of retailer wins paints a detailed picture of the category landscape in 2025.

In a nod to the importance of accompaniments and presentation, Dauntsey Preserves was named Cheese Board Champion , a popular win that underscores the role of supporting flavours in elevating the cheese experience.

Industry excellence on show

Speaking after the awards, ICDA Awards Director Steve Moncrieff said:

“This year’s winners reflect not just technical excellence, but the resili ence and ingenuity that characterise the dairy industry at its best. From longstanding producers like Belton Farm to retail partners delivering quality to millions of customers, these awards highlight a sector that continues to evolve, inspire, and lead.”

The ICDA Awards, now more than 125 years old, remain the largest and most influential awards of their kind. And as this year’s results show, the UK dairy sector continues to punch well above its weight on a global stage.

With next year’s Awards already in planning and the International Cheese & Dairy EXPO growing in ambition, there’s never been a better time to be part of dairy’s future.

ICDA EXPO Special

Wed, 25 Jun 2025 11:54:57 GMT

READ THE ICDA EXPO SHOW SPECIAL ISSUE

Cheese, dairy, innovation, networking, awards.
Welcome to the International Cheese & Dairy Expo 2025
Authentic, premium Greek heritage cheese FETA PDO
Bridging Greek Heritage and UK Cheese Trends for Strategic Growth
Coveris unveils recyclable cheese packaging
Coveris to showcase recyclable cheese packaging offer at the International Cheese and Dairy Awards 2025
The UK’s defining cheese and dairy event
Why the ICDA Awards Are More Than Just Medals - They’re a Gateway to Growth
Sustainable dairy processing innovation
Sustainability challenges facing the industry and the food sector as a whole
Complete Cheese Solutions
ALPMA Leads Innovation Drive with Collaborative
Robotics and Complete Cheese Solutions
Efficient, low-cost, sustainable cleaning
Membrane Cleaning & Maximize Production Time:
6 Smart Strategies for Dairy Processors
Workwear excellence. Hygiene expertise
Supplying Safety, Supporting Success: Why Dairies Trust Cornish Industrial Supplies
AI-driven quality control
Why Inspection Systems Are Non-Negotiable for Dairy Producers.

ICDA 2025: The World's Leading Cheese & Dairy Awards Are Almost Here

steve@branddistillery.agency (Steve Moncrieff) — Fri, 20 Jun 2025 15:53:43 GMT

ICDA 2025: The World's Leading Cheese & Dairy Awards Are Almost Here

The cheese and dairy world is buzzing as we approach the ICDA 2025 Cheese & Dairy Awards and EXPO , on the 25–26 June . For those in the know, this isn't just another industry event - it's the gold standard, the pinnacle of recognition for excellence and innovation in our sector.

Every year, this prestigious gathering brings together the industry's finest: producers who've spent years perfecting their craft, retailers searching for the next big thing, and suppliers showcasing cutting-edge innovations. It's where reputations are made and careers are launched.

On Wednesday 25 June , the atmosphere will be electric as over 200 expert judges from across the globe settle in for what promises to be an intense day of evaluation. These aren't just any judges—they're industry veterans, each selected for their deep understanding of everything from complex flavour profiles to the subtleties of production techniques. When they taste, they know what they're looking for, and they recognise quality when they experience it.

The real drama unfolds on Thursday 26 June , when the winners are announced live. There's something genuinely thrilling about that moment—months of hard work, innovation, and dedication distilled into a single announcement. Whether you're a small artisan producer hoping for recognition or a major manufacturer showcasing your latest breakthrough, this is where excellence receives its due.

But here's what makes the ICDA Awards truly special: it's not just about the competition. Yes, the recognition matters enormously, but the real value lies in the connections made and conversations started. This event has become the industry's unofficial annual reunion, where lasting partnerships are forged over shared tastings and genuine enthusiasm for great dairy products.

The networking opportunities are genuinely unmatched. Where else can you find yourself chatting with a renowned Swiss cheesemaker one moment and discussing packaging innovations with a sustainability expert the next? These aren't forced interactions - they're organic conversations between people who share a genuine passion for what they do.

Innovation takes centre stage throughout the event, with leading suppliers showcasing technologies that are genuinely reshaping our industry. From revolutionary packaging solutions that extend shelf life to production processes that significantly reduce environmental impact, attendees get a first-hand look at what's driving the sector forward.

What sets the ICDA Awards apart from other industry events is its role in shaping conversations about the future of dairy. This isn't just about celebrating what's been achieved - it's about challenging the industry to think bigger, adapt faster, and respond more effectively to changing consumer demands and environmental pressures.

For producers, it's validation and inspiration rolled into one. For retailers, it's an opportunity to discover products that could define their cheese counters for years to come. For suppliers, it's a chance to demonstrate how their innovations are solving real industry challenges.

The ICDA 2025 Cheese & Dairy Awards represents everything dynamic about our industry: the commitment to excellence, the drive for innovation, and the collaborative spirit that pushes everyone to raise their game.

Whether you're attending as a competitor, industry professional, or someone simply passionate about exceptional dairy products, this promises to be an event that reminds you why you fell in love with this industry in the first place. The future of cheese and dairy isn't just being discussed at ICDA 2025—it's being shaped there.

A World United by Cheese: How Global Innovation is Reshaping an Ancient Craft

steve@branddistillery.agency (Steve Moncrieff) — Mon, 02 Jun 2025 13:01:15 GMT

A World United by Cheese: How Global Innovation is Reshaping an Ancient Craft

As National Cheese Day approaches this Wednesday, we explore how cheesemakers from Tokyo to Tasmania are writing the next chapter of dairy history.

In a limestone cave beneath Roquefort-sur-Soulzon, 73-year-old Marie-Claire Bonnaire turns wheels of blue cheese with the same precision her grandfather taught her. Meanwhile, 6,000 miles away in a solar-powered facility outside Auckland, 28-year-old James Chen monitors fermentation tanks producing New Zealand's first carbon-neutral aged gouda using AI-optimised protocols.

These scenes, separated by geography and generation, tell the remarkable story of modern cheesemaking: an industry where thousand-year-old traditions meet cutting-edge innovation, and where the pursuit of the perfect bite unites makers from every corner of the globe.

As we celebrate National Cheese Day and countdown to the International Cheese & Dairy Awards on 25 June, we're witnessing the greatest period of cheese diversity and international collaboration in human history.

A Global Renaissance

This year's ICDA features over 5,500 entries from 47 countries - from traditional powerhouses like France and Italy to emerging cheese nations including South Korea, Brazil, and South Africa.

"What we're seeing is unprecedented," explains Dai Williams, ICDA head judge. "It's not just that more countries are making cheese - it's that they're making cheese reflecting their unique terroir and climate.

Innovation Without Borders

Perhaps nowhere is this creativity more evident than in sustainable cheesemaking. In Uruguay, Estancia Verde cooperative has developed a closed-loop system where whey byproducts power their entire operation. Their aged Montevideo has become a favourite among European importers, proving sustainability and exceptional taste aren't mutually exclusive.

In the Netherlands, traditional Gouda producers like Reypenaer are experimenting with underwater caves and former nuclear bunkers for aging, creating impossible-to-replicate flavour profiles.

The plant-based revolution is equally global. While California grabbed early headlines, some of the most sophisticated alternatives emerge from unexpected locations. A Thai collective creates cashew-based blues rivalling European varieties. German innovators perfect oat-based cultures that age into complex, nutty profiles previously thought impossible without animal milk.

The Terroir Revolution

One fascinating development is the global embrace of terroir - the idea that local environment should be reflected in the final product. In Japan, "wa-cheese" combines traditional techniques with sake lees, miso cultures, and yuzu. Master cheesemaker Hiroshi Yamada's sake-washed brie has become legendary among Tokyo's restaurants.

Australian producers incorporate native pepperberry and lemon myrtle into aging processes, creating cheeses that taste unmistakably of the Australian landscape. These aren't novelty products - they're serious attempts to create distinctive regional identities in a globalised market.

Business Impact

This creative explosion is economically transformative. International cheese trade has grown 34% over five years, with specialty cheeses leading growth. ICDA recognition transforms small operations into international brands.

Consider Long Clawson, which won Supreme Champion at ICDA 2024. Their victory is helping transform the Leicestershire dairy from regional favourite to internationally recognised brand with global distribution opportunities. The pattern repeats globally - Quebec family operations securing Asian export deals, Irish cooperatives expanding through award credibility, Cape Town startups attracting investment funding.

"Awards aren't just recognition," explains Steve Moncrieff, EXPO Strategy Director. "They're credibility. When consumers see ICDA Award winner on a label, they know they're looking at something exceptional."

Collaborative Future

As we approach the ICDA Awards, what's most striking isn't just entry quality, but the collaboration they represent. European masters mentor emerging market startups. Sustainable innovators share techniques across continents. Traditional producers learn from innovative newcomers about marketing and environmental practices.

"The future isn't about any one country dominating," reflects Steve Moncrieff. "It's about a global dairy community pushing each other to be better, sharing knowledge, and creating products that couldn't exist without international exchange."

A Call to Adventure

As we celebrate National Cheese Day, we can participate in this renaissance. Every cheese shop tells the story of international collaboration. Behind every imported wheel is a producer taking risks, innovating, and betting their livelihood on exceptional cheese finding its audience.

The invitation is simple: be curious. Try that Japanese blue you've never heard of. Support the British artisan startup making waves. Ask about the story behind unusual collaborations. Every purchase drives further innovation, tradition, and the belief that great cheese - wherever it comes from - deserves recognition.

With ICDA Awards days away, we're about to witness this global creativity celebrated on the world's most prestigious stage. The question isn't which country makes the best cheese - it's how lucky we are to have an industry where the answer changes daily, when tradition and innovation cross continents, and when the pursuit of the perfect cheese unites makers from our increasingly connected world.

The 2025 International Cheese & Dairy Awards take place on 25 June at the Staffordshire County Showground, featuring over 5,500 entries from across the globe.

Recipe Of The Month | June 2025

Sun, 01 Jun 2025 11:21:52 GMT

Barbecue Cheese burger

A classic beef burger is a must-have at a barbecue. Pack blue cheese in the centre to make it a little more special and serve with your favourite sides

Serves 4

400g beef mince
1 shallot finely chopped
1 tbsp strong horseradish sauce
1 tsp dried mixed herbs
1 large garlic clove finely grated
40g blue stilton cheese
2 tsp vegetable oil
4 burger buns split
iceberg lettuce leaves, tomato slices and relish, to serve

Step 1

Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, squeezing the mixture through your fingers repeatedly to help it bind together.

Step 2

Divide the mixture into four portions and shape each into a 3cm - thick patty. Press a small 50p - sized piece of blue stilton cheese into the middle of each patty, and pack the meat around it to enclose the cheese – this will melt during cooking.

Step 3

Put the burgers on a plate, cover and chill for at least 30 mins or ideally overnight.

Step 4

Light the barbecue and wait for the coals to turn ashen. Or, heat a gas barbecue to medium. Lightly oil the burger patties all over and cook for 4-5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done. Remove the burgers to a board and leave to rest for a few minutes before serving.

Step 5

Serve the burgers in the buns with lettuce, tomato slices and relish, or any other accompaniments of your choice.

Recipe from Good Food magazine, July 2022

https://www.bbcgoodfood.com/recipes/barbecue-beef-burger

'Int Milk Brilliant' - and still today

steve@branddistillery.agency (Steve Moncrieff) — Sun, 01 Jun 2025 10:24:43 GMT

Marking World Milk Day 2025 with a look at the people, the potential, and the most iconic campaigns behind one of the world's most powerful products

Some adverts fade. A few become folklore.

In the UK, it was Paul Whitehouse in the mid-'90s, bottle in hand, declaring with understated pride: "Int milk brilliant?

Or the schoolboy from the 1989 campaign, unimpressed by Accrington Stanley until he hears it's who Ian Rush played for — and that he got there by drinking milk.

Britain isn't the only country where milk transcended its status as a mere drink. Across the Atlantic, another cultural juggernaut emerged: the "Got Milk?" campaign and its iconic Milk Mustache series. Launched in 1993 by the California Milk Processor Board and later adopted nationwide, it ran for over 20 years, generating over 350 ads featuring celebrities from Beyoncé and Serena Williams to Batman and Superman — all sporting that distinctive creamy white mustache. The campaign increased California milk sales by 7% in its first year alone and became so embedded in American culture that the phrase "Got Milk?" entered the national lexicon.

These campaigns didn't just sell product. They gave milk a voice — and made us stop and think about what was already in our fridges.

So, on World Milk Day 2025, we're raising a glass not just to milk itself — but to its enduring message and impact.

Beyond the Bottle: A Sector Built on Consistency and Change

Let's strip it back.

Milk doesn't often shout for attention. Yet behind every pint stands a supply chain built on precision, passion and perseverance.

The UK dairy industry contributes over £4.5 billion to the economy and supports 70,000+ jobs, from family farms to multinational processors. Globally, the numbers are even more impressive — the dairy market reached $827.4 billion in 2023, with projections showing growth to $1.1 trillion by 2030. In developing economies like India, the world's largest milk producer at 209.96 million tonnes annually, dairy provides livelihoods for more than 80 million rural households.

But milk isn't just surviving. It's evolving.

Precision dairy farming in the Netherlands has reduced water usage by 30% over the last decade. Arla Foods' carbon net-zero initiative has already decreased emissions by 24% since 2015. New Zealand's Fonterra has pioneered methane-reducing feed supplements that cut emissions by up to 30% without affecting milk production.

Meanwhile, consumer trust remains solid. In the UK, 98% of households purchase milk regularly, with whole milk seeing a 5.7% sales increase in 2024 compared to 2023. The premium milk segment — including grass-fed, A2, and locally-sourced options — has grown 12% year-on-year.

In short: Milk is still relevant. It just doesn't always shout about it.

What Brilliant Really Means in 2025

Let's revisit the word.

Brilliant isn't about being loud. It's about being essential. About showing up, day in, day out.

It's the nutrition that supports growing kids, ageing bones, and active lifestyles — with each pint providing 8 grams of protein, 30% of daily calcium needs, and vitamins B12, B2, and A.

It's the provenance that ties rural communities to national food security, with UK dairy farms supporting 13,000 ancillary businesses in rural areas.

It's the people — the early mornings, the night shifts, the constant care.

And it's the adaptability — meeting new consumer needs while maintaining the core of what makes milk matter. Consider how the lactose-free milk market has grown 18% annually since 2020, or how high-protein dairy products now command a £267 million market in the UK alone.

Those old ads got it right, each in their own way. Paul Whitehouse made us smile. The Accrington Stanley boy made us remember. The Got Milk? campaign made us look again.

Each campaign tapped into a simple truth: milk does more than it gets credit for.

A Global Celebration — and a Shared Responsibility

World Milk Day reminds us that this isn't just a British story. It's global.

From Kenya to Kansas, Ireland to India, dairy plays a crucial role in food security and rural resilience. In East Africa, dairy cooperatives have increased smallholder farmer incomes by 27% since 2018. In the US, school milk programs serve 30 million children daily. In China, growing dairy consumption has increased calcium intake by 42% among urban children since 2010.

But the industry faces significant challenges:

Climate volatility affecting both feed quality and animal welfare
Price fluctuations that saw UK farmers receiving between 25p and 46p per liter in the last 24 months
Production costs rising 19% since 2020
Changing consumer habits with the average British consumer drinking 50% less milk than in 1974

This is more than a marketing moment. It's a chance to reflect, advocate, and act.

So, Is Milk Still Brilliant?

Yes. For all the reasons above. And because it continues to mean something.

To farmers. To families. To athletes. To the hundreds of millions who rely on it as more than just a commodity.

And to a new generation of food professionals - who now have the opportunity to build new campaigns, forge stronger connections, and carry milk's message forward.

Raising a Glass to the Work Still Ahead

So here's to the classics: "Int Milk Brilliant." "Accrington Stanley? Who are they?" "Got Milk?"

And here's to what comes next.

Let's keep telling the story. Let's keep challenging perceptions. Let's keep investing in the practices that ensure milk remains not just brilliant - but indispensable.

Because milk isn't just part of our past. It's part of our future.

6 Smart Ways Dairy Processors can simplify membrane cleaning programs | ZwitterCo

steve@branddistillery.agency (Steve Moncrieff) — Wed, 28 May 2025 13:14:30 GMT

6 Smart Ways Dairy Processors Can Simplify Membrane Cleaning Programs and Maximize Production Time

Let's Start with Some Cheesy Education…

steve@branddistillery.agency (Steve Moncrieff) — Wed, 28 May 2025 11:19:32 GMT

As We Near the ICDA Awards, Let's Start with Some Cheesy Education…

With the International Cheese & Dairy Awards just around the corner, I thought it was the perfect time to dive into something that's been on my mind lately — the craft, complexity, and yes, even the controversy behind the cheeses we celebrate.

You know, cheese might look pretty straightforward when you're grabbing a block of Cheddar or eyeing up that wedge of Stilton at the counter. But there's actually a whole world of terminology and technique hiding behind every bite that affects everything from taste and texture to safety and shelf life.

I keep seeing four terms pop up on labels that most people gloss over, but they're actually pretty important to understand: processed , unprocessed , pasteurised , and unpasteurised . Whether you're making cheese, selling it, or just trying to figure out what you're actually eating, these distinctions matter more than you might think.

The Real Deal vs. The Convenient Cousin

Let's talk about processed cheese first. This is the stuff that never lets you down — always melts the same way, always tastes exactly like you expect it to. That's because it's made by taking natural cheeses and blending them with emulsifiers, stabilizers, and sometimes flavor enhancers, then heating everything into perfect uniformity. Think of those burger slices that peel apart so neatly, or cheese spreads that squeeze out of a tube.

It's brilliant for convenience, but it doesn't exactly have a story to tell.

Unprocessed cheese — or natural cheese, if we're being precise — is where things get interesting. We're talking milk, cultures, rennet, and salt. That's it. No industrial wizardry, just time and patience as the cheese develops its own personality. This is where you get the farmhouse Cheddars with their crystalline crunch, or those hand-ladled Stiltons that taste like the fields where the cows grazed. Each wheel has its own character.

The Safety Net vs. The Wild Side

Now, pasteurised cheese comes from milk that's been heat-treated to knock out any potentially nasty bacteria. It's the safety-first approach, and honestly, it's what you'll find in most supermarkets. The trade-off? Some cheese makers will tell you it can tone down the complexity of the final product.

Unpasteurised cheese , though — that's the adventurous choice. Made from raw milk that's been left alone to keep all its natural microflora intact. The flavors can be incredible, really rooted in the specific place where it was made. But it demands absolute precision and spotless hygiene from the cheesemaker.

Here in the UK, we're lucky enough to have both options legally available. Some of the world's most famous cheeses — think proper Brie de Meaux or certain West Country Cheddars — are proudly unpasteurised and perfectly safe when they're made right.

Why This Actually Matters

For anyone making cheese, getting your head around these distinctions isn't just technical knowledge — it's essential as more and more consumers want to know exactly what they're buying and where it comes from.

If you're selling cheese, it's about being able to have honest conversations with customers about what makes each cheese special and why it tastes the way it does.

And for those of us judging at the ICDA Awards? We're celebrating everything — from the technically flawless to the beautifully unpredictable. Whether it's pasteurised or raw, processed or natural, great cheese comes down to the same things: skill, care, and character.

As we build up to this year's awards, I'll be sharing more insights like this — pulling back the curtain on the knowledge, science, and passion that goes into the best cheeses from the UK and beyond.

Because before you can recognize the best, you need to understand what you're actually tasting.

Why the ICDA Awards Are More Than Just Medals

steve@branddistillery.agency (Steve Moncrieff) — Wed, 21 May 2025 10:58:00 GMT

Why the ICDA Awards Are More Than Just Medals — They’re a Gateway to Growth

In a year where trade shows are plentiful but often broad in focus, the International Cheese & Dairy EXPO stands out as the UK’s only event dedicated entirely to the cheese and dairy industry in 2025.

Taking place agin in Stafford on 25–26 June, it promises not just celebration, but real strategic value - bringing together producers, retailers, technologists, buyers, and brand leaders to focus squarely on the challenges and opportunities facing this vital sector.

At the heart of the EXPO are the International Cheese & Dairy Awards (ICDA) - a benchmark of excellence that has recognised the best in cheesemaking for over 125 years. But in today’s market, they’ve evolved into much more than a judging table. Paired with the EXPO’s expanded programme - covering sustainability, processing innovation and consumer education - they now form a comprehensive platform to connect quality, capability and commercial opportunity across the entire dairy industry.

A True Sector-Wide Moment

Running alongside the ICDA Awards, the EXPO has been designed to showcase the very best in dairy process and production. From packaging innovations to automation, from lab testing to net-zero initiatives, the exhibition offers a detailed look at the tools and technologies helping producers stay competitive.

This year’s event again hosts the Society of Dairy Technology (SDT) Annual Conference and Dinner, taking place the day before at the same venue. Together, these events provide an unrivalled opportunity to bring together the full spectrum of dairy stakeholders - from cheesemakers and independent processors to large-scale manufacturers and multinational retailers. It’s the only week in 2025 where the industry can gather, align, and move forward—together.

Awards with Weight

An ICDA award has always been a symbol of quality. But it’s also increasingly recognised by retailers of all size as a practical decision-making tool - particularly when it comes to range reviews, NPD listings, and encouraging shopper trade-up in premium and specialist segments.

Buyers attending the EXPO often refer to the Awards as a kind of filter - helping them cut through the noise and identify which products are truly standing out in the market. And for producers - especially those working with international, regional or underrepresented styles - winning at the ICDA opens up vital visibility and credibility. It provides a story, a headline, and a stamp of authority that can be carried right through to shelf.

Education That Drives Growth

A standout addition this year is the EXPO’s focused educational programme. Across both days, sessions will explore the practical challenges of selling more, and better, dairy - from demystifying flavour profiles to training retail staff, and from promoting territorial cheeses to building consumer confidence at the counter.

These sessions are deliberately hands-on. They’re about helping the sector translate quality into connection - so that cheeses like Harrogate Blue, Red Leicester or Stilton don’t just win awards, but win shelf space and shopper loyalty too.

Research from AHDB shows that over 40% of shoppers would be more likely to try new cheeses if they understood more about taste, usage and origin. The education on offer at the EXPO speaks directly to this need - bridging the knowledge gap with ideas that retailers and brands can take away and act on immediately.

Retail Collaboration and Regional Value

With inflation still affecting consumer behaviour and grocery ranges under constant scrutiny, the Awards offer retailers something increasingly rare: reassurance. Whether through co-branded displays, targeted promotional activity, or simply highlighting ICDA wins in store, there are clear commercial advantages to integrating the Awards into the retail journey.

At the same time, the ICDA continues to champion both International and British cheeses. These products - distinctive, from small-batch artisan to large scale production - offer huge potential to reframe the premium tier.

By aligning Awards recognition with education and retail storytelling, the EXPO offers a tangible route to bring these cheeses into the spotlight. We know from recent research that consumers associate award winning cheese with higher quality. An audience thats ready to engage - if the sector gives them the tools to do so.

A Defining Moment for British Dairy

The International Cheese & Dairy EXPO is more than a date on the calendar. It’s the only dedicated event for the dairy industry in the UK this year, combining celebration with action, and knowledge with opportunity.

Whether you’re a retailer sourcing new lines, a producer seeking recognition, a technical lead looking to improve efficiency, or a marketer aiming to tell your product’s story more effectively - Stafford in June brings everything together in one place.

From awards to insight, from factory floor to the deli counter - this is the one week in 2025 that no part of the dairy sector can afford to miss.

Why attend the International Cheese & Dairy EXPO

steve@branddistillery.agency (Steve Moncrieff) — Mon, 19 May 2025 10:50:39 GMT

Why Attend the International Cheese and Dairy EXPO 2025

As the global cheese and dairy market evolves, this year's International Cheese and Dairy EXPO offers essential connections, insights, and opportunities

Navigating Market Transformation

The UK cheese market continues to show remarkable resilience, with projections indicating approximately 6% CAGR through 2030. Yet beneath this growth lies significant transformation. Consumers are trading up rather than consuming more, seeking premium offerings that deliver on taste, sustainability, and health benefits. Digital discovery is reshaping purchasing decisions, while private label continues its evolution from value alternative to premium competitor.

In this context, the International Cheese and Dairy EXPO and Awards (ICDA) represents a valuable opportunity for industry professionals to connect, learn, and position their businesses for future success.

EXPO 2025: Essential Details

International Cheese and Dairy EXPO 2025
June 25-26, 2025 Staffordshire County Showground

The International Cheese and Dairy EXPO brings together producers, retailers, suppliers, and industry experts for two days of connection and discovery at the Staffordshire County Showground. Together with the SDT Summer Symposium and dinner on the 24 June this represents the largest and most important gathering of the cheese and dairy industry as we welcome delegates from around the world.

Why Attend the EXPO?

1. Connect with Key Industry Players

In a market where successful differentiation increasingly depends on strong partner relationships, the EXPO provides unparalleled opportunities to meet potential collaborators and retailers face-to-face. Whether you're seeking:

New cheese and dairy products for distribution
Innovative ingredient suppliers
Packaging partners with sustainability credentials
Distribution channels for products
Technology providers enhancing traceability and transparency

The EXPO's exhibitor roster spans the full spectrum of the cheese and dairy value chain, creating efficient networking opportunities that might otherwise require months of separate meetings.

2. Stay Ahead of Market Trends

As our market analysis highlights, the cheese sector is experiencing significant evolution across multiple dimensions:

Premiumisation: Consumers trading up within the category
Health reconsidered: Growing awareness of protein content and functional benefits
Sustainability demands: Increasing expectations for environmental credentials
Format innovation: New consumption occasions driving product development

The EXPO offers the only comprehensive view of how these trends are manifesting in product development, packaging, marketing, and retail strategy - all in one location over two concentrated days.

3. Discover Competitive Innovations

Understanding competitor activities and category innovations is essential for maintaining market relevance. The EXPO provides a unique opportunity to:

See new product launches in real time
Assess packaging innovations and sustainability initiatives
Understand how companies are addressing consumer health concerns
Identify emerging flavour trends and product formats

This direct market intelligence helps inform your own strategic planning and product development priorities.

4. Build Industry Knowledge

Beyond formal presentations, the EXPO facilitates valuable knowledge exchange through:

Conversations with fellow professionals facing similar challenges
Direct feedback from retailers on category performance
Insights from suppliers about emerging technologies
Perspective from international participants on global trends

These informal learning opportunities often prove as valuable as scheduled sessions, providing context and nuance for strategic decision-making.

Why Enter the ICDA Awards?

Awards Entry Deadline: May 31, 2025

Don't miss the opportunity to showcase your excellence. This year's streamlined digital entry process makes participation simpler than ever. Awards judging takes place on 25 June, with winners announced on the 26 June during the EXPO.

1. Gain Credible Third-Party Validation

In an increasingly crowded marketplace, third-party validation helps products stand out. ICDA Awards recognition provides:

Independent confirmation of product quality
Credibility with retail buyers and distributors
A point of differentiation in consumer communications
Validation of your team's hard work and expertise

This endorsement carries particular weight given the rigor of the ICDA judging process and the awards' established reputation within the industry.

2. Enhance Brand Visibility

Award-winning products receive significant visibility benefits:

Recognition at the EXPO awards ceremony
Inclusion in post-event publicity materials
The right to use award logos in your own marketing
Potential feature coverage in industry publications

This increased visibility can be especially valuable for smaller producers and emerging brands seeking to establish market presence.

3. Benchmark Against Competition

The awards process provides valuable benchmarking, helping you understand:

How your products compare to category standards
Areas where you excel relative to competitors
Opportunities for potential improvement
How judges and experts perceive your offerings

This feedback has practical value beyond the competition itself, informing future product development and quality initiatives.

4. Motivate Your Team

Recognition provides powerful motivation for production teams, product developers, and sales staff:

Celebrating collective achievement
Acknowledging technical expertise and craft
Creating momentum for continued excellence
Building pride in brand and product

The boost from awards recognition often translates into ongoing commitment to quality and innovation.

Addressing Market Challenges Through Participation

The EXPO and Awards directly address key challenges identified in our market analysis:

Meeting Premiumisation Demand

With consumers increasingly trading up within the cheese category, the EXPO showcases how producers and retailers are successfully communicating quality cues and value propositions that justify premium pricing.

Navigating Health Perceptions

As consumers reconsider cheese's nutritional profile - focusing on protein content, functional benefits, and gut health - the EXPO provides perspective on effective positioning that addresses these evolving health perceptions.

Demonstrating Sustainability Credentials

With over half of consumers under 40 willing to pay more for sustainable dairy products, the EXPO offers insights into communicating environmental commitments effectively without resorting to greenwashing.

Enhancing Digital Engagement

As discovery increasingly happens online rather than in-store, the EXPO helps participants understand how digital strategy can enhance brand building and direct consumer connections.

Making the Most of Your Participation

To maximise value from the EXPO and Awards:

Plan your visit strategically, identifying key exhibitors and sessions aligned with your business priorities
Schedule meetings in advance with potential partners or suppliers
Prepare questions on specific challenges your business faces
Allocate time for unplanned discovery and conversations

For awards entrants, ensure your submissions clearly communicate your products' distinctive attributes and align with judging criteria. Entries close 31 May 2025.

Conclusion: An Investment in Future Success

In a sector increasingly defined by premiumisation, health consciousness, sustainability credentials, and digital engagement, staying connected to industry developments is not a luxury - it's a necessity.

The International Cheese and Dairy EXPO and Awards represent an efficient investment in market knowledge, partnership development, and competitive positioning. For businesses seeking to thrive in an evolving landscape, participation offers both immediate insights and long-term strategic value.

UK & European Dairy in Flux: Understanding Market Volatility Amid Global Disruption

steve@branddistillery.agency (Steve Moncrieff) — Mon, 12 May 2025 11:05:39 GMT

UK & European Dairy in Flux: Understanding Market Volatility Amid Global Disruption

The UK and European dairy markets are navigating one of the most uncertain periods in recent memory. Farmgate prices remain erratic, retail relationships are under strain, and consumer behaviour continues to evolve at speed. While global influences - particularly the legacy of US tariffs and trade disruption – are still playing a role, the volatility we’re seeing now is largely in part been driven by domestic economic pressures, environmental regulation, and continuing shifts in purchasing dynamics.

If this is not a passing storm. Do we need a recalibration of the sector – and if so, it demands a considered, strategic response.

Production Under Pressure

Across the EU, milk production is tightening. According to the European Commission, raw milk deliveries fell by 0.5% in early 2025, with significant declines in Germany, France and the Netherlands. These reductions stem from a combination of demographic factors, environmental restrictions, and continued regulatory reform - particularly under the EU’s Green Deal and Farm to Fork strategy.

Closer to home, UK production has also slipped. AHDB figures show a 2.4% drop in the first quarter of 2025. Key pressures include input costs - with feed up 12% year-on-year, fertiliser up 7%, and energy costs continuing to bite - as well as ongoing weather volatility, which is affecting yield predictability and planning confidence across the farming community.

Retail Realities: The Private Label Pivot

Nowhere is the pressure more visible than in retail. British consumers, grappling with persistent food inflation, are increasingly opting for private label products over branded dairy. Kantar data for March 2025 reveals that own-label now accounts for 58% of all dairy sales - a record high. Milk, butter and block cheese have been particularly affected.

Supermarkets, under pressure themselves, are pushing back hard against supplier price rises. Several high-profile disputes and delistings have already occurred this year, creating uncertainty at both ends of the supply chain. For processors and producers, the challenge is stark: absorb rising costs or risk losing shelf space.

Sustainability: Compliance and Consumer Expectation

Environmental policy is no longer a future issue - it’s shaping the here and now. EU and UK regulatory frameworks are tightening. In Europe, CAP reform and the introduction of carbon benchmarking mechanisms are accelerating structural change, while in the UK, DEFRA’s Environmental Land Management schemes (ELMs) are redirecting public money towards regenerative and biodiversity-focused practices.

For farmers, this means short-term cost and complexity. For brands, it means aligning with rising consumer expectations - without pricing themselves out of reach. Recent Nielsen data shows that 63% of UK shoppers consider environmental credentials a strong influence when choosing dairy - yet just 28% are prepared to pay a premium for it. Bridging that gap will be critical.

A Global Market With Local Impacts

While the current volatility is centred in Europe, it cannot be fully understood in isolation. Global trade flows, currency swings and geopolitical tensions continue to cast long shadows.

The US dairy sector, despite recent recovery, it continues to recalibrate as the tariff confusion continues. EU butter and cheese exports to the US remain around 18% below pre-tariff levels, according to the USDA. Meanwhile, China’s demand for imported dairy has softened, down 10% year-on-year in 2024, creating surplus pressure in key European segments like whey and SMP.

For the UK - a net importer - this presents a different challenge: price exposure. With over 60% of cheese on UK shelves imported from the EU, fluctuations in euro exchange rates, logistics costs, and continental oversupply all feed directly into domestic pricing and margin pressure.

Strategic Moves: How the Industry Must Respond

In this landscape, agility and strategic foresight are no longer optional - they are essential. The dairy businesses that adapt quickly to these realities will be the ones best placed to weather future shocks.

Key actions include:

Rebalancing product portfolios: Shifting towards value-added, health-led, or environmentally certified lines can help meet new consumer priorities.
Strengthening retail collaboration: Transparent, long-term partnerships with retailers may be more valuable than short-term gains. Innovation and flexibility will be key.
Investing in sustainability with returns in mind: Whether through collaborative funding models or efficiency-led green tech, sustainability must support the bottom line.
Staying globally informed: While action must be local, visibility on global trends - from US policy to Chinese demand - can offer crucial market signals.

Conclusion: A New Normal for Dairy?

The volatility we are witnessing across UK and European dairy is not just cyclical. It reflects deeper systemic changes - in how we produce, how we trade, and how we consume. The aftershocks of global trade disputes remain, but the true drivers now lie closer to home: policy, inflation, consumer values, and the push for sustainability.

The challenge for the industry is not to outlast the volatility - but to evolve through it. Those who do will shape a more resilient, future-ready dairy sector.

For brands, processors and producers alike, the time to reassess and adapt is now. This isn’t just about surviving the present. It’s about preparing for the next chapter of dairy.

Ensuring Cheese Quality Through Advanced Weighing and Inspection Systems

Thu, 01 May 2025 11:33:52 GMT

Accuracy = Trust

Consumers are more demanding than ever before. Winning and retaining their loyalty involves more than just delivering an adequate and consistent product. Savvy customers want to be assured that they are getting exactly what they are promised; exactly what’s advertised on the label. Any producer who underestimates the power of the consumer, risks exposing themselves to social media fuelled criticism or an expensive PR campaign to recover their brand credibility. For cheese products, the label really has to do the heavy lifting. It must convey the brand story, attract an audience and carry detailed (and regulated) information. It’s a big ask for a small space.

And the subject of product labelling seems to be a well debated topic. It’s often lobbied for by groups campaigning to influence government legislation. Indeed, much has been made about misleading or less than transparent information. With the spotlight on producer, labels must work hard to assure the public that they are trustworthy.

Meeting standards

In fact, the regulations surrounding the labelling of produce in the UK are very robust. The requirements include a long list of mandatory information, including weights, which must be within a strict tolerance. Supermarkets demand that shapes and sizes must be uniform and consistent, otherwise products can be rejected. Other information, such as allergens, place of origin, the manufacturer, nutritional information and of course, the expiry date, must also be on the label. Even the size of the printed text is subject to a minimum standard to ensure legibility. Retailing cheese is a complex business.

Misrepresentation on the packaging can be the starting point for a damaging customer complaint, or worse, a legal challenge by the Food Standards Agency. Producers face costly fines or inconvenient product recalls if their labelling does not meet regulatory standards.

In May 2025, JOD Foods (Ireland) recalled eighteen of their cheese products. Hi-tech systems, which track individual blocks, would undoubtedly make the recall process easier.

Investing in hi-tech weighing, inspection and labelling systems offers cheese producers a solution that delivers long-term economies for their business and quality assurances for customers.

Hi-tech solutions

As well as giving buyers relevant information about a product, a modern system provides the producer with enhanced traceability opportunities. Traceability in the dairy sector is a mandatory requirement, but it’s also a vital element for maintaining customer confidence. Businesses who react quickly to operational issues, and take action to resolve them, might find that their credibility as a supplier improves, rather than suffers. The swift and targeted execution of a recall, via the tracking system, is perceived as responsible, while a poorly managed response may attract negative publicity. Customers at large are more forgiving when their favourite brand takes ownership of a problem and can be seen to be resolving the problem.

In terms of credibility, an investment that prevents problems and guarantees quality, is preferable to a PR crisis.

Savings aren’t confined to the traceability function alone. Advanced weighing and cutting capabilities help to reduce waste and save costs. Smart weighing achieves precise sizing and tolerances, meaning less rejected blocks. Uniform sizing allows for more economical onward packaging; it all adds up to a more sustainable practice and an improved bottom line.

And it’s not just the larger producers that benefit from this technology. With systems tailor made for individual businesses, even smaller artisanal cheese makers can take advantage and make long-term savings.

Experts in action

Inspiron Systems have been supplying weighing, labelling and inspection machinery for almost half a century. Their family-owned business has embraced new technology as it emerges, configuring it to accommodate the delicate process of packaging cheese. No one knows more about the subject than their team of experts, and no one offers such a personalised service to producers. From supply to installation, consultation and ongoing technical support, their reputation for quality and value is well deserved.

Inspiron Systems uses XTrace technology that tracks individual items and can identify a cheese’s origins, right through to pallet shipping. It’s an incredible benefit to producers, whatever their scale. They’ve also partnered with Espera, designers of AI driven systems that take cheese packaging to the next level.

To find out more about Inspiron, they will be at the International Cheese & Dairy EXPO at Staffordshire County Showground on 25 ^th and 26 ^th of June this year. They’ll be demonstrating machinery and software, and they’ll be on hand to offer advice.

Visit Inspiron Systems or call them at +44(0)1788 890235 to learn about their solutions for improving your dairy operations.

Recipe Of The Month | May 2025

Wed, 30 Apr 2025 16:10:28 GMT

Marinated burrata, blood orange salad

Serves 2

burrata 150g, or mozzarella
blood orange 1
olive oil 3 tbsp
dried chilli flakes a pinch
red wine vinegar 1 tsp
coriander seeds 1 tsp
asparagus 100g
spinach leaves 60g
blood oranges 2

Make the marinade by grating the zest of the blood orange into a deep container large enough to take the cheeses. Halve the orange and squeeze the juice into the zest. Add the olive oil, the dried chilli flakes and the red wine vinegar. Using a pestle and mortar, lightly crush the coriander seeds and add to the marinade with a coarse grinding of black pepper. Open the cheeses, drain them of their packing liquid then place them in the marinade. Turn them over to coat with the marinade then cover and refrigerate for at least four hours. Turn the cheese over in the marinade every 40 minutes or so.

Make the salad. Peel the oranges taking care to remove all the white pith that lies under the skin. Save as much juice as you can and pour it into a bowl. Pour the marinade from the cheese into the bowl and return the cheeses to the fridge. Trim the asparagus then cut into long thin shavings using a vegetable peeler. Push the asparagus into the marinade. Trim the spinach leaves, toss them in olive oil, a little salt and pepper and divide between two plates.

Slice the blood oranges and place them in the spinach, lift the asparagus from the marinade and pile on to the plates. Place a cheese on each plate and slit it open. Spoon the marinade over the cheese and the salad.

Recipe courtesy of the Guardian

Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter @NigelSlater

This is the archive of The Observer up until 21/04/2025. The Observer is now owned and operated by Tortoise Media.

Securing Dairy Operations From Cow to Shelf | Circle Group

Wed, 30 Apr 2025 14:58:03 GMT

Why Dairy Operations Need a New Kind of Security

Sponsored Article

From milking sheds to cold storage units, cheese and dairy production is vulnerable to fire, theft, equipment failure, and contamination risks. But traditional security systems—costly, complex, and often designed for other industries—simply don’t fit the fast-paced, high-volume nature of dairy.

Circle Alarm Systems delivers a smarter solution:

Solar-powered, wireless technology
24/7 monitoring with real-time alerts
Audio-visual deterrents
Mobile app control
Rapid setup and low maintenance
Upgraded options such as heat/fire/water detectors

All for a cost effective price, without the complications of manned patrols or long-term contracts.

The Real Cost of Inaction

The risks facing dairy businesses are well known- yet the majority of the time, safety only becomes a priority after something has already gone wrong.

Whether it’s a fire that spreads unnoticed, or a vehicle causing damage to critical infrastructure, these incidents come with heavy costs: stock loss, downtime, repair bills, and rising insurance premiums. And the truth is, many of them are entirely preventable with the right systems in place.

Despite this, security is still treated as a nice-to-have rather than a must-have in many parts of the industry. Traditional security firms are costly and inflexible. Many aren’t designed for the realities of a working farm or factory- where activity is constant, sites are spread out, and staff can’t be everywhere at once.

Dairy operations need practical, reliable protection that works day and night- without the high cost or complexity. Circle Alarm Systems is built to meet that need, offering the kind of proactive monitoring that helps to prevent problems before they develop.

With a wide range of security measures available you can tailor the security unit to your needs and budget.

Choose from CircleAlarmPost, the CircleAlarmCam, the CircleAlarmBox and the CircleAlarmBeam- or enjoy peace of mind with all four!

A Self-Paying Safety Solution

What if your security system didn’t just protect your site — but paid for itself by preventing losses?

Compared to traditional firms, Circle Alarm Systems cuts overheads dramatically—no guards, no false call-outs, no inflated fees. But the real value is in risk prevention:

Early fire detection saves infrastructure and stock
Motion-triggered alerts prevent equipment damage
Remote surveillance deters intrusions
Real-time updates reduce downtime

In one year alone, preventing a single serious incident could save you tens of thousands of pounds.

More Than a System — A Full-Service Partner

Behind Circle Alarm Systems is a team of experts offering end-to-end safety and operations support:

Facilities Management: Reactive and planned maintenance
Fire & Risk Assessments: Ensure full compliance with health and safety standards
Sustainable Power: Solar solutions that reduce your reliance on the grid
Support Services: Fencing, Bollards, screens and doors

We don’t just install a system—we embed a culture of safety across your operation.

Leading the Herd in Dairy Security

Circle Alarm Systems isn’t just another gadget — it’s a revolution for the dairy industry.

Simple. Scalable. Smart.
Whether you're operating a single creamery or a multi-site dairy network, our solutions adapt to your needs—keeping your operation safe, efficient, and compliant.

As labour shortages, tighter margins, and regulatory demands grow, now is the time to invest in systems that secure your future.

Get in Touch

Let’s discuss how Circle UK Group can help secure your dairy operations.

�� info@circleukgroup.co.uk
�� 0203 988 2444
�� www.circleukgroup.co.uk

April Dairy Mail EXPO Update

Mon, 28 Apr 2025 16:11:12 GMT

The Countdown to ICDA 2025 Is On: What’s going on this month?

As we move into April, anticipation is building across the industry for the International Cheese and Dairy Awards (ICDA) 2025- the definitive event for the global cheese and dairy sector. Whether you're an exhibitor, producer, retailer or industry expert, now is the time.

Claim Your Free Trade Ticket

Industry professionals can now register for free trade tickets , providing complimentary access to the expo. Discover emerging products, connect with key decision-makers, and explore the trends shaping the future of cheese and dairy. Early registration is advised to ensure smooth access on the day.

Proud to Welcome the Academy of Cheese to ICDA 2025

We’re delighted to announce the Academy of Cheese as a new feature at this year’s International Cheese & Dairy Awards. Their involvement brings a valuable opportunity for attendees to deepen their knowledge of cheese tasting, grading, and professional service.

Led by renowned industry experts Noemie Richard-Stein and Tracey Colley, two expert-led sessions will be available during the event:

From Senses to Scores: A Cheese Grading & Sensory Masterclass

Running on both Day One and Day Two from 10am to 11am, this session introduces the Academy’s Structured Approach to Tasting Cheese. Attendees will explore the fundamentals of sensory analysis, take part in a blind tasting of five cheeses, and build confidence in using professional tasting vocabulary.

From Tools to Talk: The Complete Cheese Serving Workshop

Held on Day One from 1.30pm to 2.30pm, this practical workshop focuses on cheese cutting, presentation, and communication- ideal for those in retail or foodservice. Delivered in partnership with Boska Pro, it covers the use of five core cutting tools, customer engagement techniques, pairing advice, and display best practices.

We’re proud to welcome the Academy of Cheese to ICDA 2025 and look forward to the expertise they’ll bring to this year’s programme.

Booking opens this week. Spaces are limited, so we recommend securing your place early.

Book your tickets today ->

Cheese & Dairy Awards – Entries Now Open!

Entries for the prestigious ICDA Cheese and Dairy Awards are officially open. This is your opportunity to present your standout products, gain international recognition, and demonstrate innovation- across both traditional and plant-based categories. Don't miss the chance to compete at the highest level.

FaYREfield Foods Networking Lunch - The Ultimate Experience

Join fellow industry professionals at the Fayrefield Foods Networking Lunch- a standout moment in the ICDA calendar. Featuring a refined street food-style menu crafted by award-winning chefs (including an elevated take on fish and chips), this is the ideal setting to build connections over a relaxed lunch. Places are limited and going quickly.

This is paragraph text. Click it or hit the Manage Text button to change the font, color, size, format, and more. To set up site-wide paragraph and title styles, go to Site Theme.

Exhibit at ICDA - Limited Spaces Available

Exhibitor opportunities are still open- but only until mid-May. With extremely limited spaces remaining, now is the time to secure your brand’s presence at one of Europe’s most influential cheese and dairy trade events. Enquire now to connect directly with buyers, retailers, and industry stakeholders.

Enquire now to be part of one of Europe’s leading cheese and dairy events.

Your April To-Do List

As the countdown to June continues, now is the time to take action. Position yourself at the heart of one of the most exciting and respected gatherings in the industry. We look forward to welcoming you to ICDA 2025.

Optimising Cheese & Dairy Processing | ZwitterCo

Fri, 11 Apr 2025 15:01:19 GMT

Cost Savings, Efficiency, and Sustainability with ZwitterCo Membranes

Substantial Cost Savings: Over £1,000 Per Membrane Element

Cost control is critical in dairy processing, particularly in whey concentration, milk protein isolation, and lactose separation. ZwitterCo’s advanced membrane technology significantly shortens and simplifies Clean-in-Place (CIP) cycles, resulting in savings of over £1,000 annually per membrane element. By reducing the number of steps required in CIP, operations save substantial amounts of chemicals, water, and energy previously consumed in flushing and recirculating cleaning solutions.

With shorter CIP cycles, processing facilities gain valuable uptime, enabling increased production capacity or optimised workflow. When multiplied across numerous membrane systems, these efficiency gains translate into considerable overallcost savings and improved profitability throughout the dairy processing supply chain.

Streamlined Cleaning Programs: Up to Six Fewer CIP Steps

These processes demand significant water, energy, and chemical inputs, increasing both costs and downtime.

ZwitterCo’s breakthrough membrane technology is immune to irreversible organic fouling, setting a new standard in dairy processing. By leveraging the extreme hydrophilicity of zwitterions, these membranes form water-loving channels that prevent organic compounds from adhering to the surface.

This advanced fouling resistance enables dairy producers to simplify their cleaning protocols by eliminating up to six CIPsteps , including sanitisation and flushes. As a result, plants experience significantly shorter turnaround times, reducedchemical and water use, lower energy consumption, and greater uptime - boosting productivity while advancing sustainability goals.

A Forward-Thinking Approach to Whey and Milk Processing

As the global demand for protein and other dairy products continues to rise, processors must adapt to shifting market dynamics, evolving consumer expectations, and increasingly stringent sustainability mandates. By integrating ZwitterCo’s advanced membrane technology, manufacturers can achieve measurable financial benefits, operational efficiencies, and a reduced environmental footprint.

With tangible cost savings exceeding £1,000 per membrane element, a more streamlined and efficient cleaning process, ZwitterCo is setting a new benchmark for innovation in dairy processing. As the industry evolves, adopting advanced solutions will be crucial for processors aiming to remain competitive through greater efficiency, sustainability, and reduced operating costs.

The U.S. Tariffs: A Wake-Up Call for the UK and European Dairy Industries

steve@branddistillery.agency (Steve Moncrieff) — Tue, 08 Apr 2025 16:41:43 GMT

In April 2025, the global dairy market was jolted by a significant shift when President Trump announced what he termed “Liberation Day” – a new wave of tariffs aimed at recalibrating U.S. trade relations. For the UK and European dairy industries, this move marks not just a challenge but a pivotal moment. As the U.S. imposes a 10% tariff on all imports, with a steeper 20% levy on European dairy, the implications are far-reaching – and the clock is ticking.

For the UK, the stakes are immediately clear. The U.S. has long been a vital market for British dairy, particularly cheese, which forms a cornerstone of export revenues. But these tariffs are about more than just price hikes. For UK producers, it’s about market access. With the U.S. being the second-largest destination for UK agrifood exports, a 10% tariff could mean a shrinking pie for UK dairy producers who are already operating on tight margins. The simple fact is, U.S. consumers may turn to alternative suppliers if British cheese becomes too costly.

And it's not just a matter of trade figures. For British dairy farmers and producers, these tariffs come at a time when the industry is still recovering from the effects of Brexit and COVID. The added pressure could make it harder to remain competitive, especially for small and mid-sized producers who rely on established relationships with U.S. buyers. For these businesses, the uncertainty created by new tariffs is a significant concern – and it will require swift, calculated responses.

Across the Channel, the situation is equally challenging for European producers. The EU's 20% tariff on dairy imports could undermine the longstanding relationship between European cheese producers and U.S. consumers. From Italy’s Parmigiano Reggiano to France’s Roquefort, these iconic cheeses have made a name for themselves in the U.S. market. But if costs rise too quickly, European cheesemakers could see demand dwindle, leaving them scrambling for new avenues of growth.

Swiss producers are facing an even steeper climb. With tariffs on Swiss cheese products approaching 31%, the threat to market share in the U.S. is more immediate. The sheer size of the penalty means that Swiss cheesemakers will have to work even harder to convince U.S. buyers that their products are worth the premium – and that’s no easy task.

But while this all sounds like a serious blow, it's important to look at this moment through a different lens. Yes, the tariffs are disruptive, but they also present an opportunity for the UK and European dairy industries to reconsider their strategies. It’s about adaptability, diversification, and maintaining that competitive edge that has made British and European dairy some of the most sought-after in the world.

What’s Next for Dairy Producers?

For UK and European producers, the first step is to understand that the world isn’t going to wait. The tariffs may slow things down, but they’re also an opportunity to pivot. Expanding into new markets outside of the U.S. is a natural first step. Asia, the Middle East, and parts of Africa are seeing growing demand for quality dairy products. There’s a chance here to turn a challenge into a broader, more diversified international strategy.

At the same time, the power of quality cannot be underestimated. British and European cheeses, many of which are protected by geographical indications (GIs), have a level of authenticity that’s hard to replicate. Whether it’s the unique terroir of French cheeses or the rich history of British cheddar, these products stand out in a crowded marketplace. If the tariffs push prices higher, it’s important for producers to highlight the value inherent in these products – they’re not just food, they’re a cultural experience.

And then there’s the political side of things. This is where industry bodies and producers themselves can make a real impact. Engaging in trade discussions, lobbying for better terms, or even exploring potential exemptions could make a difference in how these tariffs are structured long-term.

Moving Forward

While these tariffs create uncertainty in the short term, they should also act as a reminder that markets are constantly evolving. The UK and European dairy sectors are no strangers to change, having navigated everything from Brexit to global supply chain disruptions. This moment, while challenging, is yet another opportunity for the industry to recalibrate, innovate, and come out even stronger.

The coming months will be crucial. Producers must be proactive, strategic, and ready to act quickly. The world is watching – and with the right response, UK and European dairy can continue to thrive in an increasingly complex global market.

April Dairy Mail Update

Tue, 08 Apr 2025 15:42:02 GMT

Marching into Cheese & Dairy: What’s going on this month?

March signals a thrilling build-up to the International Cheese and Dairy Awards (ICDA) 2025 - an unmissable event for the global cheese and dairy industry. Whether you're a producer, buyer, or technician, now is the time to secure your place at the UK’s premier cheese and dairy EXPO.

Claim Your Free Trade Ticket

Industry professionals can now register for free trade tickets , providing complimentary access to the expo. Whether you want to discover new products, connect with industry leaders, or explore market trends, securing your pass now is essential.

Cheese and Dairy Awards Entries Open This Month!

The excitement is mounting as entries for the prestigious ICDA Cheese and Dairy Awards- officially open this month. This is a prime opportunity for producers to present their finest cheeses, compete at the highest level, gain international recognition, and showcase innovation across both traditional and plant-based categories. Stay informed for the official launch and ensure your place among the industry's elite.

New Awards Presentation Format - More Details Coming Soon!

ICDA is introducing an exciting new Awards Presentation format designed to enhance the experience and celebrate industry excellence in a fresh, engaging way. Keep an eye out for a separate article detailing what’s in store.

Fayrefield Foods Networking Lunch - Secure Your Spot!

Elevate your networking experience with a ticket to the highly anticipated Fayrefield Foods Networking Lunch. With limited availability, this is a must-attend for those looking to connect over a completely new format for lunch with opportunities to network and meet colleagues either in a casual outdoor environment or in a more formal dining room. Expect a menu featuring award-winning inspired street food crafted by top chefs, including a refined take on fish and chips.

Tickets are selling fast - don’t miss out on this unique opportunity to mingle with industry peers while enjoying outstanding cuisine. Buy your tickets today ->

Exhibit at ICDA - Limited Spaces Available

A limited number of trade stand spaces are available until mid-May- don't miss your chance to showcase your brand at one of Europe’s most influential cheese and dairy expos. If you want to position your brand in front of influential buyers and decision-makers, this is your chance.

Enquire now to be part of one of Europe’s leading cheese and dairy events.

A quick round-up

As June approaches, now is the moment to act- register for free trade entry, reserve your lunch ticket, and position yourself at the heart of the industry’s most anticipated gathering. We look forward to seeing you there!

Flavoured Milk in the UK

Tue, 08 Apr 2025 15:38:56 GMT

Flavoured Milk in the UK: From Sweet Treat to Serious Player

Introduction: Why Flavoured Milk Deserves a Second Look

From launching Banana FRijj and developing six-foot-tall brand characters - including ‘Ginger’ FRijj, who made a memorable appearance on The Big Breakfast - to leading the creation of FRijj’s first-ever website in Flash (yes, really), the flavoured milk sector has always been of interest.

In a market flooded with disruptors, flavoured milk wasn’t expected to fight back. But it has - and quietly, it’s turning into one of the UK’s most interesting growth categories.

Long dismissed as a children’s drink, hangover cure or nostalgic treat, it’s now re-emerging as a strategic player in the functional drinks space. With sales surpassing £500M in 2023, flavoured milk is no longer a niche - it’s part of a broader consumer movement toward protein, portability, and permissible indulgence.

Would you like it to be more concise or even more playful, depending on the rest of the article's tone? Let’s explore what’s really happening - and why this category deserves a place in your 2025 brand strategy.

The New Consumer: From Craving to Conscience

Flavoured milk isn’t just being purchased for kids anymore. Adults are picking it up for:

✅ Post-gym recovery

✅ Protein-packed snacking

✅ Afternoon energy boosts

✅ A treat that doesn’t feel like a cheat

Brands are responding with cleaner labels, no-added-sugar formats, and flavour profiles that speak to grown-up palates (espresso, salted caramel, pistachio).

“It’s indulgence with intention.”

The Protein Revolution: Shaking Up the Chiller Cabinet

One of the biggest category drivers? The mainstreaming of high-protein RTDs.

�� Huel RTD

20g of protein
Meal replacement format
Minimalist design for lifestyle consumers

�� Arla Protein

25g+ protein per bottle
Sold in gyms, supermarkets, and online
Positioned as a “smart snack” for everyday wellness

These products have redefined chiller real estate. Where fizzy drinks and smoothies once dominated, you’ll now find full bays devoted to functional, protein-forward drinks - many of them milk-based.

The New Flavoured Milk Formula

Today’s successful flavoured milk brands are:

High in protein
Low in sugar
Big on taste
Smartly packaged
Functionally positioned

From legacy players like Yazoo to premium challengers like Shaken Udder, the best are evolving quickly - upgrading ingredients, packaging, and brand storytelling in real time.

Even Costa Coffee entered the fray in 2024 with its own RTD flavoured milk, merging coffee culture with functional dairy.

What to Watch in 2025

Five trends are shaping the next 12–18 months in the flavoured milk space:

Functional Fortification

Immunity, energy, gut health - flavoured milk will follow the wellness trend with added vitamins, fibre, and adaptogens.

Dairy/Plant Blends

Not a fight - it’s a fusion. Expect oat and dairy hybrids that offer taste + conscience.

Sustainability as Standard

Carbon labelling, plastic reduction, regenerative dairy sourcing - this will shift from “nice to have” to “must have.”

Premiumisation & Adultification

Dessert-style launches, chef collaborations, and elevated pack design will pull the category upmarket.

DTC + Subscription Models

Online-first brands will use flavoured milk to build loyalty and test innovation at speed.

Strategic Takeaways for Brands

If you’re in food, drink, or wellness - this is a moment of opportunity. The category is open, the consumer is receptive, and the cost of inaction could be high.

Innovate on format, not just flavour
Link to function, not just indulgence
Make health and sustainability credible
Be omnichannel: retail + convenience + DTC
Design for now, not nostalgia

“In a market that rarely offers second chances, flavoured milk’s comeback is a rare gift.”

Recipe Of The Month | April 2025

Tue, 08 Apr 2025 15:11:48 GMT

SPRING FRITTATA RECIPE

6 eggs
100g mozzarella, sliced
118 ml milk
2 tablespoon butter
1/2 teaspoon salt
5 to 7 stalks asparagus, trimmed and cut into 1.5 inch pieces
10 cherry tomatoes, cut in half
3 green onions, both white and green part cut into 1/2 inch pieces

Method

Whisk the eggs, milk, and salt together in a bowl. Meanwhile, heat the butter on medium low in the oven proof pan. Make sure the butter coats the bottom and the sides of the 9 inch omelette pan.
Saute the green onions and asparagus for 3 minutes, until they are lightly browned. Add the cherry tomatoes and saute for 2 to 3 minutes longer.
Adjust an oven rack and turn on the grill.
Pour the egg mix into the pan, and cook on medium low until the edges start to look cooked, but the middle is still runny. Add the sliced mozzarella. Cook for 1 to 2 minute more on the stove top.
To firm up the centre until just set, pop the pan under the grill for 30 seconds to 1 minute. Do not overcook! You can even keep the oven door open to check on the progress. Immediately remove from the grill, let cool for 5 minutes on a cooling rack, then flip the frittata onto a plate gently by turning the pan upside down. If it gets stuck at all, you can also use a wooden or metal spatula to loosen it and remove.
Serve with fresh fruit

Recipe courtesy of Cheese Grotto - https://cheesegrotto.com/blogs/journal/spring-frittata-recipe

What the UK Retail Sector Can Learn from Leading US Cheese Retailers

steve@branddistillery.agency (Steve Moncrieff) — Tue, 08 Apr 2025 14:54:57 GMT

In our recent contribution to The Dairy Mail*—"Driving Cheese Education in the UK" — we examined how enhanced consumer knowledge, better-trained staff, and clearer provenance storytelling could unlock growth across the British cheese sector. As UK retailers seek to differentiate in a post-inflationary market shaped by premiumisation and purpose-driven purchasing, the cheese counter presents a unique strategic lever.

To assess what this might look like in practice, it is instructive to explore the approaches adopted by leading U.S. grocery retailers — several of which have transformed cheese departments from functional fixtures into value-driving ecosystems.

Elevating Expertise Through Certification and Guidance

According to the American Cheese Society, over 1,000 professionals across the U.S. now hold the Certified Cheese Professional (CCP) designation. Retailers such as Whole Foods Market, Hy-Vee, and Schnucks deploy these experts in-store to advise customers, recommend pairings, and enhance decision-making confidence. This mirrors the sommelier model in wine retail and contributes significantly to conversion rates and average transaction values.

UK Action Point : While the UK has a deep understanding of cheesemaking expertise, this knowledge is rarely visible at the point of purchase. Retailers should consider partnerships with certification bodies or invest in accredited training programmes to empower deli staff with product knowledge. This would align with rising consumer demand for authenticity and expertise.

Curation Over Saturation: Refining Range Architecture

In contrast to large, undifferentiated ranges, retailers such as Trader Joe’s and Aldi US employ tightly curated cheese selections—often private label and artisanal in nature. Each product is chosen for its distinct value proposition, be it taste profile, provenance, or culinary versatility.

Research by McKinsey & Company indicates that over 60% of shoppers prefer fewer, better choices in categories perceived as complex. A focused range can reduce shopper paralysis while encouraging discovery and storytelling.

UK Action Point: Range rationalisation should not default to lowest-common-denominator SKUs. Instead, consider rotational “hero” cheeses, spotlighting British producers or unique seasonal varieties to drive shopper engagement and reduce promotional dependency.

Creating Retail Theatre Around Dairy

U.S. grocers like Stew Leonard’s and Wegmans use live mozzarella pulling, on-site cheese caves, and product tastings to bring dairy alive in-store. These initiatives extend the customer journey beyond purchase, providing entertainment, education, and emotional connection.

UK Action Point: While not every store can support live demonstrations, low-barrier interventions such as guided tastings, producer showcases, or augmented reality experiences can deepen dwell time and category interest. The cheese counter can be repositioned as a stage—not just a shelf.

Embedding Education Into Shopper Engagement

Murray’s Cheese, operated by Kroger, offers in-store and virtual masterclasses, pairing workshops, and digital guides that increase confidence and affinity. Research from IGD confirms that 35% of UK shoppers would pay more for food with better education around its origin and use.

UK Action Point: Retailers should consider multi-platform educational content—ranging from app-based pairing tools to in-store signage explaining maturation processes. Education is no longer a luxury add-on; it is a driver of both value perception and brand trust.

Leveraging Regionality as a Growth Driver

Retailers such as Heinen’s and Uncle Giuseppe’s Marketplace integrate local cheese producers into their assortments, using provenance not only as a sourcing model but as a central narrative. In the UK, this is a latent advantage: with regional cheeses such as Lancashire, Cornish Yarg, and Isle of Mull Cheddar, the raw material already exists.

UK Action Point: There is significant opportunity for UK retailers to differentiate through regional sourcing and storytelling—particularly in the context of growing support for British food. Clear labelling, digital profiles of producers, and co-branded promotions can build emotional affinity while supporting domestic supply chains.

Driving Cross-Category Integration

Cheese functions as a connector across multiple adjacent categories—charcuterie, wine, bakery, and condiments. U.S. retailers are increasingly integrating cheese within themed promotions and meal solution displays, driving secondary purchases and raising basket value.

UK Action Point: Collaborative activation between category managers can unlock new shopper missions, from “Friday Night In” boxes to “British Cheeseboard Builders.” When cheese is repositioned as a centrepiece, other categories benefit.

Conclusion: A Category with Strategic Potential

As we outlined in an earlier article on The Dairy Mail, cheese is not merely a mature category — it is a platform. When treated with intent, it can drive differentiation, deepen customer loyalty, and reinforce retailer credibility.

The U.S. case studies presented here reflect a shift from passive retailing to active, experience-led commerce. For UK retailers, the message is clear: there is untapped potential in dairy, but real progress will require strategic investment in people, storytelling, and experience design.

Looking ahead, those who lead in cheese education and elevation will be well-positioned to lead in customer engagement more broadly. Now is the time to act — not just to protect share, but to shape the future of food retail.

If you are a retail buyer, brand owner, or category strategist exploring ways to unlock greater value from the cheese category, I would welcome the opportunity to connect. Together, we can elevate British cheese — commercially and culturally.*

#CheeseEducation #CategoryDevelopment #UKGrocery #DairyStrategy #RetailInnovation #BritishFood #FMCGInsights #CustomerEngagement #FoodProvenance #CheeseIsStrategy

Steve Moncrieff
Strategy Director | International Cheese & Dairy EXPO & ICDA Awards

Shaping the future of the global cheese and dairy industry through strategic insights, innovative partnerships, and world-class events. Proud to lead the world’s premier cheese and dairy awards and Europe’s leading dairy EXPO.

Subscribe the the Dairy Mail on LinkedIn https://www.linkedin.com/build-relation/newsletter-follow?entityUrn=7269378007989993472

�� linkedin.com/in/moncrieff/ �� internationacheesedairyexpo.com ✉️ steve@internationalcheesedairyexpo.com

Let’s connect to celebrate excellence and innovation in the cheese and dairy industry.

Streamlining Dairy Production | Inspiron

Thu, 27 Mar 2025 14:56:19 GMT

Enhancing Traceability: Beyond Compliance to Consumer Confidence

Traceability in dairy production serves as both a regulatory requirement and an essential component for building consumer trust and maintaining product quality. Inspiron Systems utilises XTrace technology to offer superior traceability solutions. The production management software from XTrace allows dairy producers to track each cheese block precisely, even to the origins of its starter culture or rennet, drawing on more than fifty years of industry experience.

Detailed tracking is indispensable, particularly if a product recall is necessary. By keeping precise records of which cheese blocks are packed in which boxes and tracking pallet shipments to customers, producers can swiftly manage recalls, thereby safeguarding consumer safety and maintaining trust.

Reducing Waste: Intelligent and Sustainable Production

The use of smart weighing and cutting systems achieves waste reduction and enables producers to achieve uniform box filling and precise cheese sizing for each specific task. The method decreases environmental damage and enhances margins by cutting the need for recycling products that don’t meet strict weight controls or selling them with reduced profit margins. Adding real-time monitoring during the cheese cutting operations serves as a game-changing advancement.

The system enables cheese producers to modify batch volumes based on live demand requirements. Automated precision in cutting and packing operations minimises downtime while reducing operational expenses therefore boosting production and plant efficiency. At the International Cheese & Dairy EXPO visitors are offered the chance to test Inspiron Systems with their own packaging challenges as they showcase its cutting-edge solutions that enable producers to achieve more efficient dairy production operations while enhancing traceability and reducing waste.

Conclusion: Pioneering a Future-Proof Dairy Industry with Inspiron

The partnership between Inspiron Systems and XTrace Systems exemplifies how current technology creates revolutionary changes in traditional sectors. The International Cheese & Dairy EXPO will showcase innovative solutions that dairy producers worldwide can adopt to achieve a sustainable and profitable future.

For dairy enterprises, from artisanal cheese makers to large-scale creameries, adopting these technologies is about more than keeping up – it's about leading the market by proactively managing every facet of production.

For dairy businesses ranging from artisanal cheese makers to large-scale creameries, adopting these technologies is about more than keeping up – its about leading the market by proactively controlling each part of production.

Visit Inspiron Systems stand at the International Cheese & Dairy EXPO or call them at +44(0)1788 890235 to learn about their solutions for improving your dairy operations.

Navigating Tariff Challenges in a Shifting Global Trade Landscape

steve@branddistillery.agency (Steve Moncrieff) — Tue, 18 Mar 2025 13:35:24 GMT

The UK Dairy Industry Under Pressure

In an era of escalating trade tensions, the UK dairy and cheese industry faces growing uncertainty. With tariffs emerging as a key battleground in global trade, British producers are at risk of becoming collateral damage in a larger geopolitical struggle. As the United States signals a return to protectionist policies under a possible second Trump administration and the UK grapples with its post-Brexit trade identity, it is imperative to assess the implications of tariffs on the UK dairy sector and consider the pathways to resilience.

Tariffs: A Disruptive Force in Dairy Trade

Dairy products, particularly cheese, are among the UK’s most significant food exports. British cheeses such as Cheddar, Stilton, and Red Leicester have strong reputations in international markets, particularly in the European Union, the United States, and emerging markets in Asia. However, rising trade barriers threaten to upend established supply chains and distort pricing, affecting both producers and consumers.

One of the key risks comes from the United States. In previous trade disputes, the Trump administration imposed tariffs on EU dairy imports, a move that disproportionately affected UK cheese exports. With Trump hinting at a return to aggressive tariff policies, the UK could find itself at a disadvantage, particularly if it fails to negotiate preferential terms with Washington. Meanwhile, retaliatory tariffs from major economies like China or the EU could further complicate trade routes.

At home, the UK’s exit from the European Union has introduced new trade barriers that were once unthinkable. While the Trade and Cooperation Agreement (TCA) allows tariff-free access for dairy trade between the UK and the EU, regulatory divergence and border checks have already introduced friction. If relations between the UK and the EU deteriorate, the risk of retaliatory tariffs or non-tariff barriers could escalate, further squeezing British dairy exporters.

The Economic Fallout: Costs for Producers and Consumers

Tariffs on dairy imports and exports create a domino effect throughout the supply chain. UK farmers and dairy producers rely on export markets to maintain profitability, and any barriers to trade increase costs. The immediate impact would be higher prices for UK cheese and dairy in international markets, making British products less competitive.

Domestically, the knock-on effects could be just as severe. If tariffs shrink export opportunities, surplus dairy products may flood the UK market, depressing farmgate prices and squeezing already thin margins for British farmers. A price war among domestic retailers could exacerbate financial stress on smaller dairy businesses, consolidating power among larger producers and supermarket chains. At the same time, if the UK faces tariffs on dairy imports, consumers could see price hikes on European cheeses and other dairy-based products, fuelling food inflation at a time when the cost of living remains a central concern.

Strategic Adaptations: Finding New Markets and Strengthening Resilience

Faced with these challenges, the UK dairy industry should consider adopting a multi-faceted approach to mitigate the risks posed by tariffs.

Expanding Market Access : The UK must aggressively seek new trade agreements to offset the risks of US and EU tariffs. Membership in the Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP) presents an opportunity to access high-growth markets in Asia, where demand for dairy is rising. Strengthening trade ties with Middle Eastern and Commonwealth nations could also provide alternative outlets for UK dairy exports.
Investing in Premium and Specialty Products : British cheese producers must leverage their reputation for quality and heritage. Instead of competing on price alone, focusing on high-value, artisanal, and organic dairy products could help mitigate the impact of tariffs by appealing to premium consumers in foreign markets willing to pay a higher price.
Supply Chain Optimisation : Producers must enhance efficiency and reduce reliance on tariff-exposed supply chains. This includes investment in domestic processing capacity, innovative dairy alternatives, and supply chain diversification to reduce vulnerability to geopolitical shocks.
Trade Policy Advocacy : The UK government and dairy industry stakeholders must actively engage in international trade negotiations to prevent adverse tariff impositions. Strong diplomatic efforts are needed to maintain frictionless access to key markets and ensure that the UK dairy sector is not sidelined in broader trade conflicts.

The Future of UK Dairy in a Protectionist World

The return of tariff battles signals a shift towards a more protectionist global trade environment. For the UK dairy and cheese industry, the stakes are high. Without strategic adaptation, British producers could face declining exports, increased market volatility, and financial strain. However, with the right mix of trade diversification, brand positioning, and supply chain innovation, the industry can navigate these challenges and emerge more resilient.

For UK dairy businesses, now is the time to act - strengthening market intelligence, exploring new opportunities, and ensuring that British cheese remains a staple in kitchens worldwide, tariff barriers or not.

A Call for Debate: Where Should the UK Dairy Industry Stand?

Given the current global trade landscape, does the UK’s dairy industry stand a better chance aligning closely with EU trade policies to ensure stability, or should it aggressively pursue new markets despite increased exposure to tariffs and competition?

Should the government take a more interventionist approach to shield UK dairy from global protectionism, or is it time for producers to become entirely self-reliant?

The future of British dairy is at a potential crossroads - where do you think it should go?

Steve Moncrieff
Strategy Director | International Cheese & Dairy EXPO & ICDA Awards

�� linkedin.com/in/moncrieff/ �� internationacheesedairyexpo.com ✉️ steve@internationalcheesedairyexpo.com

Let’s connect to celebrate excellence and innovation in the cheese and dairy industry.

Recipe Of The Month | March 2025

Tue, 11 Mar 2025 16:21:38 GMT

Chicken and Leek Bake

3 tbsp olive oil
500g skinless chicken thigh fillets
cut into chunks
4 rashers streaky bacon
chopped
2 leeks
washed and sliced
4 sprigs thyme
plus leaves stripped from 6 sprigs
1 tbsp English mustard
50g cheddar
100g breadcrumbs
500ml milk
4 tbsp plain flour
50g butter
100g grated strong cheddar for the sauce (or 50g grated cheddar, 50g crumbled blue cheese)

Method

Step 1

Pour 500ml milk into a large saucepan and 50g butter.

Step 2

Turn on the heat to medium, start to whisk the mixture and add 4 tbsp plain flour gradually. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.

Step 3

Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

Step 4

Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in a non-stick frying pan, season the chicken fillets well and fry with the bacon for 3-4 minutes, turning, until golden brown. Tip into a 20cm x 30cm baking dish. Add the leeks to the pan with a pinch of salt and cook gently for 10 minutes until softening, then add the thyme sprigs, mustard, cheese sauce and 50ml of water, and mix well. Tip into the baking dish and mix well again.

Step 5

Mix together the cheese and breadcrumbs, then sprinkle evenly all over the chicken and leeks, drizzle the rest of the oil and sprinkle over the thyme leaves.

Step 6

Bake for 25-30 minutes or until golden and bubbling. Serve with a big green salad, if you like.

Recipe courtesy of Olive Magazine - https://www.olivemagazine.com/recipes/family/chicken-and-leek-bake/

March Dairy Mail Update

Tue, 11 Mar 2025 16:11:04 GMT

Marching into Cheese & Dairy: What’s going on this month?

Claim Your Free Trade Ticket

Cheese and Dairy Awards Entries Open This Month!

New Awards Presentation Format - More Details Coming Soon!

Fayrefield Foods Networking Lunch - Secure Your Spot!

Tickets are selling fast - don’t miss out on this unique opportunity to mingle with industry peers while enjoying outstanding cuisine. Buy your tickets today ->

Exhibit at ICDA - Limited Spaces Available

Enquire now to be part of one of Europe’s leading cheese and dairy events.

A quick round-up

Judging Cheese & Dairy Awards | ICDA Awards

Fri, 07 Mar 2025 12:41:56 GMT

A Strategic Advantage for Cheese and Dairy Professionals

The International Cheese and Dairy Awards (ICDA) stand as one of the most authoritative industry benchmarks, celebrating excellence in cheese and dairy production for more than a century. With over 5,000 entries annually from more than 40 countries, ICDA provides a comprehensive snapshot of global trends, quality standards, and consumer preferences.

While securing an ICDA accolade signifies product distinction, serving as a judge offers a strategic advantage for professionals across the supply chain. For buyers, category managers, and marketeers, participation in the judging process is a rare opportunity to refine expertise, strengthen industry networks, and position themselves at the forefront of dairy innovation.

Expanding Market Knowledge and Industry Insight

The global dairy market is projected to reach $1.2 trillion by 2030, driven by evolving consumer preferences, sustainability concerns, and technological advancements. Judging at the ICDA Awards provides professionals with a first-hand perspective on these shifts, offering an invaluable lens into product innovation and emerging consumer trends.

For buyers and category managers, exposure to thousands of products enables a comparative assessment of quality, texture, and flavour profiles. This real-time evaluation supports more informed sourcing decisions, ensuring alignment with consumer demand. Market data indicates that 72% of consumers consider quality certification an important factor in dairy purchases. Thus, recognising award-winning characteristics equips professionals with the ability to curate product ranges that meet both commercial objectives and consumer expectations.

For marketeers, this depth of exposure translates into actionable intelligence. Understanding the nuances that distinguish premium products from standard offerings allows for more compelling brand storytelling and differentiation in competitive retail environments. Recent studies show that dairy brands emphasising authenticity and craftsmanship have seen a 20% increase in consumer engagement. Judges gain critical insights into these brand-building factors, enabling more effective positioning strategies.

Strengthening Sensory and Technical Evaluation Skills

ICDA’s rigorous judging process enhances professional competencies in sensory evaluation. Judges develop an acute ability to distinguish subtle differences in flavour, aroma, mouthfeel, and maturity - a skill set highly relevant in procurement, category management, and marketing.

Even with extensive industry knowledge and refined palates, cheese evaluation remains a challenging task. Flavour is inherently subjective, influenced by cultural backgrounds, personal experiences, and individual sensory perception. Two people tasting the same cheese may arrive at vastly different conclusions. One might detect deep umami richness, while another may focus on a hint of yeast or grassiness.

Truly exceptional cheeses are often complex, much like fine wines, with layers of taste that evolve over time. The challenge lies in recognising these nuances while considering how different markets and consumers will perceive them. For example, what is described as "meaty" by one judge might be interpreted as "yeasty" by another, and the aroma of marjoram might evoke thoughts of pizza for some, while others associate it with freshly cut hay.

This subjectivity makes the ICDA judging panel’s global representation crucial. By drawing expertise from around the world, the awards ensure that evaluations reflect a broad spectrum of consumer preferences, making winning products more relevant to international markets.

Expanding Professional Networks and Market Influence

ICDA judges join an elite group of industry experts, including master cheesemakers, senior buyers, category specialists, and food scientists. The opportunity to collaborate with such professionals fosters invaluable networking and strategic partnerships.

Retail trends indicate that brands with strong supply chain relationships and direct engagement with producers experience higher efficiency in product development and market responsiveness. For buyers and category managers, direct access to producers allows for early insight into upcoming product launches, exclusive supply agreements, and an enhanced ability to anticipate category shifts.

For marketeers, engagement with top-tier dairy professionals provides access to authentic brand narratives and technical expertise, which can be leveraged in consumer education and promotional strategies. Moreover, professional credibility is heightened - judges are often seen as thought leaders, lending authority to their organisations and career trajectories.

Driving Industry Standards and Shaping the Future

The ICDA Awards serve as a custodian of quality benchmarks within the global dairy sector. Judges play a direct role in upholding and advancing these standards, ensuring that only the finest products receive recognition. Their evaluations influence the industry’s collective understanding of excellence, guiding manufacturers toward product refinement and continuous improvement.

Moreover, as sustainability and ethical sourcing become central to consumer decision-making - 60% of consumers now prioritise sustainably produced dairy - judges are well-positioned to contribute to these conversations. Their insights help shape industry narratives, influence procurement policies, and encourage innovation in sustainable dairy production.

Conclusion: A Future-Oriented Perspective

Participating in the ICDA judging panel is more than a professional milestone; it is a strategic investment in long-term industry leadership. For buyers, category managers, and marketeers, it offers a rare opportunity to engage with cutting-edge product innovations, refine critical skills, and strengthen professional influence within the sector. As the dairy industry continues to evolve - driven by shifting consumer expectations, technological advancements, and sustainability imperatives - judging at ICDA ensures that professionals remain at the forefront of these transformations.

The future of dairy is one of innovation, differentiation, and quality excellence. Those who actively participate in shaping these standards through ICDA will be best positioned to navigate and capitalise on emerging opportunities. For professionals committed to staying ahead in this dynamic landscape, judging at the ICDA Awards is not just an accolade - it is a strategic career advantage.

Celebrating Cheese Excellence | Academy of Cheese

Tue, 04 Mar 2025 10:22:31 GMT

Celebrating Excellence in Cheese Maturation: The Affineur of the Year 2025

Before we welcome the ICDA Awards to Staffordshire County Showground on the 25/26 June, we have the Affineur of the Year , hosted by the Academy of Cheese , who will also be at the EXPO running alongside the awards. Visitors will have the unique opportunity to learn the art of judging cheeses, gaining insight into the meticulous process of affinage and cheese maturation.

The UK’s cheesemaking scene is undergoing a quiet revolution, one that is transforming how British cheese is crafted, matured, and appreciated. At the heart of this transformation is the prestigious Affineur of the Year competition, now in its fourth year, set to take place on 3 June 2025 at St Mary’s in Marylebone, London.

Hosted by the Academy of Cheese, this annual event has rapidly become a cornerstone of the artisanal cheese industry, showcasing the exceptional skill and artistry behind affinage - the delicate and precise process of cheese maturation. Bringing together cheesemakers and cheesemongers from across the country, the competition provides a unique platform for industry professionals to push the boundaries of cheese refinement and elevate British cheese to new heights.

Why Affinage Matters

Affinage is far more than just aging cheese - it is an intricate science and an art form that requires careful control of temperature, humidity, and environmental factors to enhance flavour and texture. For cheesemakers, mastering affinage offers a strategic advantage, allowing them to refine and differentiate their products in an increasingly competitive market. By applying precise maturation techniques, producers can develop unique taste profiles, extend shelf life, and increase their cheeses’ appeal to both retailers and discerning consumers. This approach not only elevates the quality of British cheese but also enhances its positioning within the global artisan cheese sector. Traditionally associated with the renowned cheesemaking regions of France, affinage is now making its mark in the UK, with cheesemakers experimenting with innovative techniques to craft new and exciting flavours.

A Unique Opportunity for Cheesemakers and Cheesemongers

Affineur of the Year is a unique opportunity for cheesemongers and cheesemakers to showcase, across the world, the skill and artistry involved in ageing a cheese to its full potential and pushing the boundaries of cheese innovation.

The competition, launched in 2022 by the Academy of Cheese and Quicke’s, started with ten affineurs taking a young Quicke’s Clothbound Cheddar and maturing it over the course of 12 months.

Now in its fourth year, Affineur of the Year has expanded the number of cheese categories to include different varieties of cheese, allowing more competitors the opportunity to highlight and showcase a full range of affinage techniques specific to those categories.

This year, as well as a Hard cheese category (Quicke’s Cheddar), entrants are being sought to age a Blue (Cropwell Bishop Stilton), a Soft (Fen Farm Dairy Baron Bigod), a Washed Rind cheese (Whitelake Solstice), and a Crumbly (Trethowan Brothers’ Gorwydd Caerphilly).

How Affineur of the Year Works

Competitors have a choice of five cheeses to age and will receive young cheeses at the start of the competition. Each participant submits a Statement of Intent to the organisers, outlining their affinage objectives and the techniques they plan to use to mature their cheese.

Throughout the maturation period, competitors care for the cheeses at their facilities, applying their chosen affinage techniques according to the standard duration for each cheese type. Their methods and parameters are carefully documented and submitted for review at the final event.

At the end of the ageing process, the cheeses are judged by a select committee of industry experts at the Affineur of the Year Finals in London. Winners are selected for each category, with one overall champion crowned as Affineur of the Year 2025. Guests at the event will also have the chance to cast their vote for the People’s Choice Award, recognising the crowd’s favourite cheese of the competition.

A Platform for Innovation

Past competitions have demonstrated just how impactful affinage can be in shaping the future of British cheese. Claire Burt of Burt’s Cheese was one of 11 competitors last year and used the experience to develop Bidlea Blue, an inventive Cheshire-style cheese that combines traditional methods with affinage techniques such as piercing and cider-washed vine leaf wrapping. Since its launch, Bidlea Blue has gained recognition from cheesemongers and distributors nationwide.

Another exciting example is Quicke’s x Brindisa Cheddar, a unique collaboration between Devon-based Quicke’s Cheese and Spanish food specialists Brindisa. This cheddar, matured with Spanish affinage techniques - including a paprika rub - delivers a distinct smoky flavour that marries British and Spanish cheesemaking traditions.

Even well-established names in cheese maturation are finding inspiration from the competition. Neal’s Yard Dairy, renowned for its commitment to affinage, took last year’s event as a catalyst for an internal competition. Teams across various departments refined Joe Schneider’s Stichelton cheese, experimenting with techniques like vine leaf wrapping soaked in Marsala. This initiative has further deepened the appreciation for affinage across the company and sparked fresh creativity in cheese maturation.

A Must-Attend Event for Cheese Enthusiasts

As with previous years, the Finals event will be held in London, where competitors, judges, and industry spokespeople will come together to reveal, assess, and taste the cheeses. Winners for each category will be chosen, and the overall Champion will be crowned Affineur of the Year 2025.

Guests are also invited to vote for their winner of the People’s Choice Award, offering attendees the opportunity to have their say in celebrating the most impressive cheeses of the year.

This year’s competition introduces expanded categories and new judging criteria, further advancing the craft of affinage. The event will bring together a vibrant community of cheesemakers, mongers, and industry experts, all eager to celebrate and advance the craft of affinage. Attendees will have the chance to witness first-hand the results of meticulous cheese maturation, taste boundary-pushing creations, and engage with some of the most passionate figures in the industry.

Whether you are a cheesemaker looking to refine your craft, a monger eager to explore new flavours, or simply a cheese lover with an appreciation for excellence, the Affineur of the Year 2025 is an event not to be missed.

For more details on the competition and how to attend, visit academyofcheese.org/affineur-of-the-year .

British Territorial Cheeses - Reimagining Tradition for the Modern Consumer

steve@branddistillery.agency (Steve Moncrieff) — Thu, 27 Feb 2025 18:01:32 GMT

British Territorial Cheeses

Reimagining Tradition for the Modern Consumer

The Enduring Appeal and Evolving Potential of Territorial Cheeses

Territorial cheeses - such as Cheddar, Stilton, Wensleydale, Cheshire, and Red Leicester - are pillars of British culinary heritage. Each variety reflects a distinct regional identity, offering unique flavours, textures, and stories of craftsmanship. Yet, despite their cultural significance, these cheeses face challenges in today’s dynamic retail and consumer landscape.

Recent shifts in consumer behaviour, especially among younger generations, highlight a preference for health-conscious, ethically driven, and experience-focused food choices. According to Mintel, over 70% of Millennials and Gen Z consumers prioritise nutritional value when selecting food, with protein being a key driver. This evolving demand presents a significant opportunity: How can British territorial cheeses be repositioned to resonate with these modern consumers?

This article analyses purchasing behaviours, market opportunities, and strategic approaches for producers and retailers to unlock growth by aligning these heritage products with contemporary consumer values.

Understanding the Consumer: Who Buys Territorial Cheeses and Why?

The Traditional Consumer: Nostalgia and Regional Pride

Historically, territorial cheeses have appealed to older consumers who value the familiarity, consistency, and provenance of British heritage foods. For these buyers, cheeses like Wensleydale, Cheshire, Double Gloucester and Red Leicester evoke memories of family gatherings and regional pride. However, this core demographic is ageing, and sustained growth requires attracting a new generation of consumers.

The Health-Conscious Millennial and Gen Z Consumer

Younger consumers - particularly Millennials and Gen Z - prioritise health and wellness. According to Mintel, over 70% of these consumers consider nutritional value when choosing food, with protein being a significant driver. Cheese, naturally rich in protein, calcium, and essential vitamins, aligns perfectly with their dietary preferences. Yet, territorial cheeses are often overlooked in favour of products that are either familiar or more explicitly promote these health credentials.

Key Insight:

Over a third of consumers limit their cheese intake due to health concerns, highlighting the need for producers and retailers to reframe territorial cheeses as nutritional powerhouses suitable for everyday consumption. [ Mintel UK Cheese Market Report ]

The Ethical and Sustainable Consumer

Sustainability and ethical production influence purchasing decisions for younger consumers. Deloitte’s Future of Food report indicates that these buyers want transparency around sourcing, environmental impact, and production methods. Many territorial cheese producers already adhere to sustainable practices, but these efforts are not always effectively communicated.

Opportunity:

Positioning territorial cheeses as ethically produced, locally sourced, and environmentally friendly products can unlock demand among socially conscious buyers.

The Experience-Seeking Foodie

Food is an experience for younger generations. Millennials and Gen Z consumers enjoy discovering new flavours, pairing foods with craft beverages, and sharing their culinary adventures on social media. Territorial cheeses can thrive in this context by being positioned as artisanal, flavourful, and integral to modern dining experiences - whether on a grazingboard, cheeseboard, in recipes, or paired with craft beers and wines.

Mapping the Retail Landscape: Where and How Consumers Buy

The retail journey for territorial cheeses spans multiple channels, each offering unique opportunities:

Supermarkets and Multiples: Elevating the Everyday Experience

Supermarkets dominate UK cheese sales, with private-label cheeses holding a two-thirds market share. However, this has led to commoditisation. Retailers can differentiate territorial cheeses by curating "Best of British" selections, emphasising provenance and artisanal quality.

Strategy:

Superior merchandising with regional storytelling
In-store sampling and pairing recommendations
Health-focused labelling highlighting nutritional benefits
Use on-pack QR Codes to educate and engage with consumers

Specialist Cheesemongers and Delicatessens: Crafting Premium Experiences

These outlets cater to consumers seeking premium, personalised experiences. The resurgence of artisanal foods offers opportunities for tasting events, producer meet-and-greets, and bespoke cheese-pairing suggestions.

Action:

Host experiential retail events
Curate seasonal cheese collections
Collaborate with chefs and sommeliers for pairing recommendations

Farm Shops and Regional Markets: Localism and Sustainability

The trend towards localism and sustainability has bolstered farm shops and regional farmers markets. These venues allow producers to connect directly with consumers, share their stories, and command higher price points.

Online Retail and Subscription Services: The Digital Cheese Renaissance

The rise of e-commerce and subscription services, such as The Cheese Box Club and The Cheese Geek, has opened new avenues for territorial cheeses. Digital platforms allow producers to reach broader audiences, provide educational content, and foster online communities of cheese enthusiasts.

Opportunity:

Develop subscription boxes featuring territorial cheese selections
Create engaging digital content, including recipe guides and producer stories
Leverage influencer partnerships to expand reach.

Leveraging Awards and Education to Drive Market Growth

The Role of Award-Winning Cheeses in Consumer Decision-Making

The International Cheese & Dairy Awards (ICDA) plays a crucial role in recognising the best cheese and dairy products from around the world. For British territorial cheese producers, these accolades are more than just a mark of quality - they represent an opportunity to elevate the status of their products, both domestically and internationally.

Award-winning cheeses carry a sense of prestige that can influence purchasing decisions, especially among consumers seeking premium, artisanal products. However, the potential of these awards is often underutilised in marketing strategies.

How Awards Can Drive Consumer Interest:

Retail Promotion: Supermarkets and specialist stores can feature award-winning territorial cheeses in dedicated sections, complete with tasting notes and producer stories that highlight the craftsmanship behind each variety.
Packaging and Labelling: Producers should prominently display award credentials on packaging, reinforcing consumer perceptions of quality and authenticity.
Media and PR Campaigns: Winning at ICDA Awards offers a compelling narrative for media campaigns, helping to position territorial cheeses as best-in-class products worthy of consumer attention.

Example:

A Wensleydale cheese that wins a gold award at the ICDA Awards could be positioned as a “must-try” product in curated British cheese collections, paired with locally produced accompaniments, and marketed as the choice of experts.

Consumer Education: Closing the Knowledge Gap

One of the biggest barriers to expanding the market for territorial cheeses is the knowledge gap among consumers. Many buyers are unfamiliar with the nuances between different territorial varieties or how best to enjoy them.

Educational initiatives can transform this landscape, turning curious consumers into loyal advocates. By deepening understanding of flavour profiles, production methods, and pairings, producers and retailers can enhance perceived value and drive repeat purchases.

Key Educational Strategies:

Cheese Masterclasses: Retailers and producers can host online and in-store events where consumers learn about the history, flavour profiles, and uses of different territorial cheeses.
Interactive Content: Create engaging digital resources, such as tasting guides, pairing recommendations, and virtual farm tours, to showcase the journey from dairy to cheeseboard.
Partnerships with Chefs and Cooking Schools: Collaborations with cooking schools or renowned chefs can provide platforms for showcasing territorial cheeses in modern recipes, appealing to younger foodies seeking new experiences.
Cheese Tourism and Experiences: Cheese trails, producer tours, and cheesemaking workshops can turn consumption into a cultural and educational experience, strengthening consumer-brand connections.

Insight:

According to YouGov research, consumers who understand the provenance and production methods of their food are more likely to pay a premium. By positioning territorial cheeses within a narrative of expertise and excellence - bolstered by award recognition and educational outreach - producers can build trust and justify higher price points.

Repositioning Territorial Cheeses for the Younger, Health-Conscious Consumer

While territorial cheeses are steeped in tradition, their future depends on how well producers and retailers can connect with modern consumer values. Here’s how:

Positioning as Protein-Rich Functional Foods

The protein-rich nature of territorial cheeses presents a compelling proposition. Marketing campaigns should highlight their nutritional benefits, aligning with fitness and wellness narratives.

Key Actions:

Nutritional Storytelling: Promote the protein, calcium, and vitamin content of territorial cheeses through labelling and marketing campaigns.
Health-Centric Partnerships: Collaborate with fitness influencers, nutritionists, and health brands to create content around the role of cheese in a balanced diet.
On-the-Go Products: Develop convenient, portion-controlled packs suitable for busy lifestyles, mirroring the success of protein snack boxes.

Health-Focused Product Innovations

Producers can explore lower-fat, reduced-sodium variants, or hybrid products incorporating plant-based ingredients. Functional cheese blends enriched with superfoods can further attract health-conscious consumers.

Lower-Fat and Reduced-Sodium Options: Tailor products to health-conscious consumers without sacrificing flavour.
Functional Cheese Blends: Introduce cheeses enriched with superfoods, appealing to the functional foods market.

Sustainability as a Differentiator

Transparent sustainability credentials, supported by eco-friendly packaging and regenerative farming practices, will resonate with ethically driven consumers. Dedicated retail spaces highlighting sustainably produced cheeses can enhance visibility.

Strategic Moves:

Transparent Labelling: Clearly communicate sustainability credentials on packaging.
Sustainable Collaborations: Partner with ethical brands to create co-branded, sustainable cheese offerings.
Farm-to-Table Experiences: Organise farm visits and cheesemaking workshops, deepening consumer connections to the product.

Curating Experiential Offerings

Interactive tasting events, cheese tourism initiatives, and pairing guides featuring craft beverages transform cheese consumption into immersive experiences. Such approaches not only drive sales but also build long-term brand loyalty.

Experiential Marketing:

Tasting Events and Pop-Ups: Host interactive events including pairings that introduce consumers to the nuances of territorial cheeses.
Cheese Tourism: Collaborate with regional tourism boards to develop cheese trails and farm tours.
Pairing Experiences: Create pairing guides featuring craft beers, wines, and artisanal breads, transforming cheese consumption into a complete culinary journey.

Digital Engagement and Community Building

Social media campaigns, user-generated content, and influencer partnerships will be essential. Digital platforms provide opportunities for storytelling, community engagement, and direct-to-consumer sales through subscription models.

Digital Strategies:

Social Media Campaigns: Leverage platforms like Instagram and TikTok to showcase creative recipes, producer stories, and pairing ideas.
Interactive Online Content: Offer virtual tasting sessions, educational videos, and interactive guides that engage consumers.
Subscription Models: Build loyalty through curated subscription services featuring rotating selections of territorial cheeses.

Conclusion: A Future Ripe for Innovation, Recognition, and Growth

British territorial cheeses hold untapped potential. By aligning product narratives with health, sustainability, and experiential dining trends, producers and retailers can unlock new growth opportunities. The combination of award recognition from institutions like the International Cheese & Dairy Awards and consumer education will be critical.

Looking ahead, strategic investments in digital marketing, product innovation, and experiential retail will guide territorial cheeses into a new era of relevance. The opportunity is clear: with the right approaches, these heritage products can become contemporary essentials, securing their place at the heart of British food culture for generations to come.

Final Thought for Retailers and Producers:

The challenge is clear - but so is the opportunity. By harnessing health trends, sustainability values, award recognition, and educational initiatives, territorial cheeses can evolve from heritage favourites into contemporary essentials, securing their place at the heart of British food culture for generations to come.

Steve Moncrieff
Strategy Director | International Cheese & Dairy EXPO & ICDA Awards

Subscribe the the Dairy Mail on LinkedIn

�� linkedin.com/in/moncrieff/

✉️ steve@internationalcheesedairyexpo.com

Let’s connect to celebrate excellence and innovation in the cheese and dairy industry.

Adapting to Changing Consumer Behaviour: Opportunities for Cheese Brands in the UK

steve@branddistillery.agency (Steve Moncrieff) — Tue, 25 Feb 2025 16:31:21 GMT

The UK’s cheese industry faces a complex landscape. Rising living costs have driven consumers to be more budget-conscious. The Office for National Statistics (ONS) reports food and beverage inflation reached 12% in 2024, reshaping purchasing behaviours. Kantar UK highlights that private label cheese sales reached £4.2 billion, with overall private label grocery sales growing by 10% in 2024. For cheese brands, this dynamic market presents both significant challenges and promising opportunities.

Steve Moncrieff, Strategy Director at the International Cheese and Dairy EXPO, offers insights "Private label sales reflect shifting consumer priorities—value, trust, and health are now central. While this poses challenges for established brands, it also opens opportunities for those ready to differentiate. Success lies in more than competing on price; it’s about creating emotional and ethical resonance through stories of provenance, sustainability, and nutrition."

Private labels are particularly appealing to younger consumers. Mintel reports that 72% of Gen Z and Millennial shoppers see private labels as offering similar quality to national brands. However, brand trust remains critical for older consumers, with 82% of Baby Boomers preferring established names. Regional differences also shape preferences: IGD data shows premium and organic cheeses are favoured in London and the South East, while value-focused choices dominate in the North and Wales. With IGD forecasting private label sales to outpace branded sales by 2025, brands must strategically address these consumer segments.

Cheese brands can stay competitive by aligning products with regional and generational preferences. Offering both premium and value options, while focusing on provenance and ethical sourcing, will differentiate brands in a crowded market.

Capitalising on Health-Conscious Consumer Trends

Health-conscious consumption is reshaping the dairy sector. NHS Digital notes that GLP-1 prescriptions for weight management have tripled in five years. With 65% of UK adults overweight or obese (Public Health England), consumers are increasingly drawn to products supporting healthier lifestyles. The British Nutrition Foundation reports that 82% of UK consumers prioritise healthier food choices, and 47% focus on high-protein diets. Flexitarianism is also on the rise, with 29% of adults embracing this approach.

Key findings from a YouGov UK survey include:

91% reduced portion sizes
62% cut back on sugary drinks and alcohol
40% increased high-protein food consumption

Cheese brands can leverage these trends by introducing high-protein, low-fat varieties and promoting portion-controlled offerings. Educational campaigns emphasising the nutritional role of cheese in balanced diets can strengthen brand-consumer connections.

Differentiation Through Functional Benefits

Functional benefits are emerging as key drivers of consumer preference. Deloitte UK reports that 58% of consumers seek products with added health benefits. Mintel adds that 45% link dairy products to positive health outcomes.

Several brands have successfully embraced this trend:

Cathedral City launched a high-protein snack range in 2024, achieving a 12% sales boost within six months (NielsenIQ).
The Laughing Cow introduced vitamin D-fortified cheese portions, quickly becoming a top seller.
Yeo Valley expanded its organic cheese line with probiotic-enriched options, gaining 8% market share in 2024.

To capitalise on this momentum, cheese brands should:

Develop high-protein, portion-controlled products.
Incorporate functional ingredients such as probiotics and vitamins.
Launch digital educational campaigns showcasing cheese’s health benefits.
Collaborate with nutritionists and influencers for credible endorsements.

Innovating for Plant-Based and Lactose-Free Demand

Demand for plant-based and lactose-free cheese options is rising. IGD reports a 15% annual growth in plant-based dairy sales, while Mintel states that 28% of UK adults purchase plant-based dairy alternatives. This trend reflects health awareness, environmental considerations, and dietary restrictions.

Cheese brands can respond by:

Introducing premium plant-based cheeses using locally sourced ingredients.
Offering lactose-free alternatives for the 8% of UK consumers who are lactose intolerant (NHS).
Developing convenience-focused products, such as on-the-go cheese snacks.
Enhancing flavour and texture** in niche offerings to meet UK taste preferences.

Embracing Digital Engagement and Omnichannel Strategies

Digital engagement is crucial in today’s marketplace. Ofcom’s 2024 data shows that 96% of UK adults use the internet daily, with 70% researching grocery purchases online. Statista reports an 8% growth in UK food e-commerce sales in 2024. Social media plays a central role, with 78% of consumers engaging with food-related content, particularly on Instagram and TikTok (Hootsuite).

Cheese brands can strengthen consumer engagement by:

Creating engaging, health-focused conten t on social media.
Partnering with health and wellness influencers for credible campaigns.
Enhancing e-commerce platforms with personalised recommendations and subscription services.
Hosting live-streaming events and virtual tastings to deepen brand connections.

Strengthening Brand Equity Through Sustainability

Sustainability remains a priority for UK consumers. Deloitte UK reports that 56% of Gen Z and Millennials consider sustainability essential in purchasing decisions. NielsenIQ data shows that 48% of consumers are willing to pay more for eco-friendly dairy products. The UK Dairy Roadmap sets ambitious targets: a 30% emission reduction by 2030 and net zero by 2050.

Cheese brands can reinforce sustainability credentials by:

Sourcing milk sustainably and showcasing these efforts on packaging.
Reducing carbon emissions through innovative manufacturing.
Adopting recyclable and eco-friendly packaging.
Partnering with local farms to lower transportation emissions and support the £2.5 billion local food market.

Balancing Affordability and Perceived Value

While price remains a top priority, perceived value drives premium purchases. KPMG UK notes that 73% of consumers consider price first, but 54% are willing to pay more for dairy products offering health benefits. NielsenIQ projects a 5% annual growth in demand for affordable luxury products through 2027.

Cheese brands should:

Offer value packs catering to families.
Provide tiered product lines to appeal to different income brackets.
Implement dynamic pricing strategies , including time-limited promotions.
Bundle complementary products to enhance perceived value.

The Path Forward for UK Cheese Brands

To succeed in this evolving market, cheese brands must embrace actionable strategies:

Focus on functional innovation by developing health-focused products.
Adopt tiered pricing strategies to balance value and premium appeal.
Enhance digital engagement through omnichannel marketing and influencer collaborations.
Commit to sustainability with eco-friendly sourcing and packaging.

By aligning with these consumer-driven trends, UK cheese brands can secure a competitive edge and build lasting connections with their audience.

Join us at the International Cheese & Dairy EXPO, June 2025

With the dairy industry rapidly evolving, collaboration and innovation are more crucial than ever. The upcoming International Cheese & Dairy EXPO in June 2025 offers a prime opportunity for industry stakeholders to connect, share insights, and shape the sector’s future.

Contact Debbie Stewart to access tailored insights, forge strategic partnerships, and explore opportunities that will position your brand for sustained growth.

Don’t miss this chance to engage with us at the International Cheese & Dairy EXPO and unlock the latest market trends and strategies essential for your brand’s success.

Written by Steve Moncrieff | Strategy Director | International Cheese & Dairy EXPO & ICDA Awards

Subscribe the the Dairy Mail on LinkedIn

�� linkedin.com/in/moncrieff/

�� internationacheesedairyexpo.com

Let’s connect to celebrate excellence and innovation in the cheese and dairy industry.

FETA PDO: Bridging Greek Heritage and UK Cheese Trends for Strategic Growth

Tue, 25 Feb 2025 14:54:52 GMT

The UK cheese market, currently valued in the billions of pounds, represents a vital arena for both established brands and emerging producers seeking to capture the evolving tastes of consumers. Industry reports indicate that specialty varieties now command a notable share of category growth, suggesting a strategic window for those prepared to offer products that balance tradition and innovation.

This climate of change underscores an opportunity for FETA PDO - a protected Greek cheese steeped in heritage yet adaptable to modern demands - to serve as a compelling addition to brand portfolios in search of meaningful differentiation.

FETA PDO stands apart through its Protected Designation of Origin status, which guarantees production within select regions of mainland Greece and Lesvos. This authentication is crucial when brand transparency and provenance can shape purchasing decisions, particularly among buyers and category managers who prioritise clear narratives. The controlled method of production - from the use of specific proportions of sheep’s and goat’s milk to the aging of the cheese in wooden barrels filled with brine - enhances its distinct flavour profile that resonates well with UK consumers who have shown an increasing openness to Mediterranean-inspired diets.

Retail buyers looking to develop or refresh their premium lines can leverage FETA PDO’s story, emphasising meticulous craftsmanship, time-honored recipes, and stringent controls that resonate with consumers prioritising authenticity. Within this context, FETA PDO becomes more than a single SKU; it evolves into a narrative focal point, linking brand identity to genuine heritage.

Buyers evaluating the broader cheese landscape are already mindful of ongoing pressures on the supply chain, from fluctuating milk prices to evolving consumer behaviours shaped by inflationary concerns. FETA PDO offers an assurance of consistent quality, supported by local Greek producers who operate in circumstances that foster the specific milk profiles needed for production. In a challenging environment, a well-articulated story of origin and artisanal care can capture consumer loyalty, particularly for those willing to pay a slight premium for perceived quality.

There is, however, sometimes a tension between tradition and market-driven innovation that warrants attention. The cheese’s PDO framework demands rigorous adherence to production methods, which can occasionally limit immediate flexibility. Yet, this very constraint can serve as a point of difference, reminding retail buyers and foodservice operators that not all cheeses are created equal. By highlighting FETA PDO’s unique production criteria, brands emphasise the authenticity that modern consumers increasingly value, thereby justifying its placement at a higher price tier or in more specialised sections of a chiller.

Such strategies should be rooted in clear-sighted data analysis. Ongoing category research reveals that while staples such as Cheddar still dominate volume sales, niche and specialty varieties often inspire stronger growth percentages. FETA PDO, when positioned effectively, can capitalise on this trend. Decision-makers using their own data - loyalty metrics, focus-group findings, or insights from store-level observational studies – can align with broader market intelligence. In some regions of the UK, consumers gravitate to unique flavour experiences. In others, they might respond best to messaging around healthfulness or ethical sourcing. A nuanced, region-by-region or even store-by-store approach can amplify results.

Those adding FETA PDO into broader category portfolios will benefit from reinforcing the cheese’s story through carefully curated displays, thoughtful packaging, and engaging promotional campaigns. Buyers and brand teams that communicate the cheese’s PDO’s origins, generational know-how, and controlled production standards invite shoppers into a narrative of tradition and quality. When coupled with versatile recipe ideas and demonstrations - either online or in-store - this approach can elevate FETA PDO beyond a mere commodity cheese. Instead, it becomes an essential ingredient in a consumer’s culinary journey, stimulating repeat purchases and stronger loyalty.

In moving forward, the collective evidence suggests a market environment in which FETA PDO is well-poised to contribute both to immediate sales objectives and to a broader brand narrative. By treating it as part of a holistic strategy - one that recognises the cheese’s heritage and values its potential to spark consumer interest.

FETA PDO ultimately represents an opportunity: it leverages genuine cultural heritage, meets consumer appetite for unique flavors, and offers room for imaginative brand storytelling. When aligned with data-driven insights into evolving UK cheese consumption, it can serve as a resilient, forward-looking addition to a retailer’s category portfolio.

In summary what makes FETA PDO Unique?

Certified Protected Designation of Origin (PDO) product. The Protected Designation of Origin (PDO) indication means that the product comes from a specific geographical area and is produced with specific production or processing methods that are traditional or specific to a limited geographical context.

Exclusively produced in specific Greek regions (mainland Greece & Lesvos)

Traditional production methods ensure authenticity and premium quality

Taste the Tradition!

FETA PDO is more than just cheese - it’s a symbol of Greek heritage. Add it to your category and enjoy a true Mediterranean experience!

�� Follow FETA PDO for more recipes & culinary inspiration!

fetapdoauthentic.eu/

�� #FETAPDO #AuthenticTaste #EuropeanQuality

Recipe Of The Month | February 2025

Wed, 12 Feb 2025 10:18:29 GMT

Beer mac 'n' cheese

50g butter
2 garlic cloves grated
50g spinach
500ml milk
250ml of your favourite pale ale
220g macaroni
100g cheddar cheese grated - lots of favourites to choose from here
200g mozzarella grated - a little Italian twist

Preheat the grill to its highest setting. In a flameproof casserole dish or a sturdy frying pan, melt the butter over medium heat, and then add the garlic, cook gently for about 2 minutes until it becomes fragrant and slightly golden.
Next, introduce the fresh spinach to the pan, cooking it until it wilts down, approximately another 2 minutes. Once the spinach is tender, carefully pour in the milk and beer, stirring to combine, then bring the mixture to a gentle simmer, allowing the flavours to meld together.
After that, add the macaroni to the bubbling mixture, stirring intermittently and allowing it to cook for around 20 minutes, or until the pasta is al dente (or firm to the bite).
Stir in your favourite cheddar cheese along with half of the mozzarella. As the cheese begins to melt and become wonderfully gooey, take a moment to sprinkle the remaining mozzarella generously on top.
Now place the dish under the grill and let it bake for about 7 to 10 minutes. Keep an eye on it as it cooks, you don't want to burn it at the last moment, and watch it as it turns beautifully brown on top while remaining sensationally delightful and melted underneath.

February Dairy Mail Update

Tue, 11 Feb 2025 15:34:06 GMT

As February unfolds, the International Cheese and Dairy Awards (ICDA) and EXPO 2025 are rapidly taking shape, promising a stellar program of industry insights, competitive cheese classes, and invaluable networking.

For those keen to secure their place early, SDT dinner tickets are available now for those seeking an evening of professional camaraderie, as are trade stand reservations for anyone wishing to exhibit during our two-day trade show, please contact Debbie to enquire about these spaces via debbie@internationalcheesedairyexpo.com .

Free trade tickets, ensuring easy and cost-free access, are now open for registration, visit the EXPO website to register. Tickets will be released later this month for a networking lunch sponsored by Fairfield Foods, offering another chance to connect with fellow professionals. Come March, entries officially open for the ICDA Awards, inviting producers to present their finest work and gain international acclaim.

Adding to this momentum, ICDA is introducing a brand-new free networking event in the EXPO Lounge from 4:00 p.m. to 6:00 p.m. on Wednesday, sponsored by Fayrefield Foods, providing the perfect opportunity to mix and mingle in a relaxed setting. Finally, in our upcoming newsletter, we’ll unveil an innovative awards presentation format- designed to elevate this year’s celebrations and enhance the overall experience.

There’s plenty to look forward to, so watch this space for more updates as June draws near.

Beyond Cheddar and Brie: Say Cheese

steve@branddistillery.agency (Steve Moncrieff) — Tue, 11 Feb 2025 10:29:47 GMT

Unlocking the potential of the UK Cheese market

The UK cheese industry is thriving, producing some of the finest cheeses in the world—from large-scale, high-quality cheddar producers to innovative, small-scale artisans pushing boundaries in flavour and craftsmanship. Retailers are taking notice, sourcing an incredible range of cheeses, from supermarket staples to exciting new discoveries. Yet, despite this abundance, many consumers still default to familiar choices, missing out on the diversity and quality available to them.

The challenge we face as an industry is not a lack of great cheese, but how we collectively educate and inspire consumers to explore beyond the familiar. European neighbours integrate cheese into their food culture from an early age, treating it as more than just a sandwich filler. In the UK, we have an opportunity to drive choice and variety by making cheese education accessible, engaging, and part of everyday shopping habits.

The Opportunity: A Unified Approach to Consumer Education

The UK is home to an extraordinary breadth of cheesemakers, from volume producers crafting world-class cheddar to small-scale artisans producing innovative and regionally distinctive cheeses. Retailers, too, are playing their part - Morrisons has demonstrated consistent support for the ICDA Awards, M&S continues to champion local and artisan varieties, and Lidl and Aldi have introduced high-quality, affordable options to the masses. However, as an industry, we need to do more to connect these exceptional products with consumers in a meaningful way.

British supermarkets have the reach and influence to turn the UK into a cheese-literate nation, but this requires a concerted effort from producers, retailers, and industry bodies. It is not enough to stock a diverse selection - education must be central to the strategy.

How the Industry Can Drive Change

If we want Britain to embrace the true diversity of its cheese industry, it is time for a coordinated, industry-wide push towards education and engagement. Here’s how:

A Collaborative Approach to Retail Education

Supermarkets and retailers are vital partners in this effort.

Morrisons’ support of the ICDA Awards is a great example of how a retailer can celebrate and highlight quality. By continuing to showcase award-winning cheeses prominently, they can help consumers navigate the variety available.
M&S’s commitment to local artisans is commendable, offering customers a chance to engage with regionally unique products. By enhancing storytelling in-store and online, they can help consumers better understand why these cheeses matter.
Lidl & Aldi’s approach to affordable quality has proven there is demand for variety at all price points. They can further encourage exploration by promoting lesser-known cheeses in seasonal promotions or themed discovery packs.

Experiential Education: Engaging Consumers Beyond the Shelf

Merely offering variety is not enough - retailers, brands, and industry bodies must make learning about cheese engaging and accessible.

Make Cheese an Experience In-store , supported by knowledgeable staff, can break down barriers to trial. Bring back cheese counters staffed with knowledgeable cheesemongers, not just deli assistants. Hold cheese and beer pairings, not just cheese and wine. Make cheese personal, not just another chiller item.
QR codes on packaging linking to tasting notes, producer stories, and recipe inspiration.
Taking the Meal bundling into cheese - pairing cheeses with complementary foods like artisan bread, charcuterie, and wines - encourages experimentation.
Challenge Consumers to Engage - Could retailers introduce “mystery cheese” boxes where customers buy a random selection at a discount. Offer money-back guarantees on new cheeses to encourage trial without risk. Develop more limited edition seasonal cheeses that force urgency.
Shift the Language - How cheese is marketed matters. Instead of describing cheese in generic terms like “creamy” or “strong,” use evocative, appetite-whetting language. The craft beer industry nailed this - why can’t cheese? Imagine reading: “A brine-washed beauty with a punchy, farmyard funk” instead of “a semi-hard cheese with a smooth texture” . One sounds irresistible; the other sounds like a biology textbook.

“A brine-washed beauty with a punchy, farmyard funk”

Elevating the Role of the ICDA Awards & EXPO

Part of my remit as the Strategy Director of the ICDA Awards & EXPO is to help drive this education through increased awareness of award-winning cheeses and dairy products. Winning an ICDA Award should mean more than just a title - it should signal to consumers that a cheese is worth discovering.

Help retailers integrate award-winners into their merchandising plans, ensuring consumers can find and experience the best the industry has to offer.
Support brands to leverage their wins more effectively through marketing and social media campaigns that tell the story behind their success.
Engage and collaborate more closely with media to ensure coverage goes beyond niche food publications and reaches mainstream consumers.

The Future: A More Engaged Cheese Culture

If we work together as an industry to elevate cheese education and awareness, the UK cheese sector will continue to grow, driven by informed consumers eager to explore new varieties. The opportunity is clear: we have the quality, the variety, and the infrastructure to support greater engagement. What’s needed is a collective commitment to education and inspiration.

By supporting retailers, celebrating award-winning cheeses, and making cheese discovery part of everyday shopping, we can ensure the UK becomes a true cheese-loving nation - one that values its heritage while embracing new and exciting flavours.

Are we ready to take this next step in our cheese journey? The answer lies in collaboration and commitment.

Are we ready to stop being boring?

Market Insight

Thu, 06 Feb 2025 16:19:43 GMT

Insight from Cheese, Prices, Figures, and Facts

Monthly newsletter on the latest developments in the cheese market. (Prices of cheese, milk, butter)

By Walo von Mühlenen

In recent weeks, discussions have centered around foot-and-mouth disease in Germany. Fortunately, the feared price drop did not materialize; instead, we are seeing a slight increase in cheese prices. This suggests that the crisis has been overcome without significant damage. However, skimmed milk powder and milk fat have shown a slight decline—an indication that production may have increased as a result of the outbreak. We expect this trend to put pressure on the market in the coming days. However, with increased cheese production, the price of milk fat could rebound.

Market Situation in Switzerland

The situation in Switzerland remains tense. High milk prices and the strong currency are putting pressure on exports, while high fat prices in the EU are driving down protein prices, making the export of skimmed milk powder and protein concentrates even more challenging. A reassessment of pricing and production strategies is needed, as these are largely influenced by political factors.

Price Rally in Sight?

Back in autumn, we predicted rising prices in Europe. Although December saw a decline and January was impacted by the outbreak of foot-and-mouth disease, by the end of January, prices had returned to November levels. All indicators point to a positive trend. It is highly likely that prices will continue to rise in the coming months, validating our forecast.

Outlook for Q1 and Q2 2025

Q1 2025: Rising prices
Q2 2025: Stock levels are currently low enough that we do not expect any price declines in Q2 either.

The MAGA policies of the USA , which impose punitive tariffs on unfavourable countries, could at any time impact the dairy market, leading to unexpected disruptions.

Walo’s Profile

linkedin.com/in/walo-von-mühlenen

Website - affineurwalo.ch

Solving the wonky cheese label problem

steve@branddistillery.agency (Steve Moncrieff) — Thu, 06 Feb 2025 15:51:06 GMT

Do wonky labels impact consumer purchase?

For cheese brands, the battle for premium perception extends beyond product quality - it hinges on presentation. A misaligned label, no matter how small the deviation, can diminish brand trust, create operational inefficiencies, and lead to costly reworks.

For consumers they generally perceive "wonky" labels on packaging negatively, often associating them with a lack of quality, unprofessionalism, or even distrust, potentially leading to reduced purchase intentions.

The Complexity of Cheese Packaging

Unlike rigid or standardised food products, cheese portions - particularly flow-wrapped and vacuum-packed varieties - pose a unique challenge. The fundamental issue stems from two unpredictable factors:

The Cheese is Not Always Centred in the Pack: Due to natural variations in production, the cheese inside the packaging may not be positioned consistently, leading to misalignment before labelling even begins.
The “Ears” of the Pack are Unpredictable: The loose ends of the vacuum or flow wrap, commonly known as "ears," can fold in different directions—sometimes outwards, sometimes inwards. If they brush against guide rails or other machinery, they can shift the pack’s position on the conveyor, causing labels to be applied incorrectly.

Why Existing Labelling Systems Fail

Traditional labelling machines rely on guide rails and sensor-based detection to position packs before labels are applied. However, when dealing with cheese portions with irregular packaging, these systems often struggle because:

The protruding “ears” push packs out of alignment, sometimes by as much as 10mm.

When a pack is slightly twisted, each conveyor transfer can amplify the misalignment, resulting in increasingly inaccurate label placement.
Sensor-based labellers assume the pack is in the correct position, meaning they unknowingly apply labels at incorrect angles or overhanging edges.
These inefficiencies create a domino effect, leading to rework, wasted labels, and manual intervention—driving up costs and reducing production efficiency.

The Costly Reality of Labelling Errors

Despite investing heavily in automatic labelling systems, many cheese producers still need to station manual operators post-labelling to inspect and reposition labels deemed "not good enough."

The scale of the problem is staggering:

Up to 30% of packs can require relabelling.
On a production line running 90 packs per minute, this equates to 30 faulty packs per minute.
One operator alone cannot keep up, requiring entire teams to fix labels that were meant to be applied automatically.

The result? Wasted time, increased costs, and a brand/ product presentation that falls short of consumer expectations.

Why Could Innovation be a Game-Changer for Cheese Brands

Eliminating Manual Rework and Reducing Costs

By ensuring accurate label placement from the outset, cheese producers can eliminate the need for additional staff to manually correct misaligned labels. This reduces labour costs, minimises waste, and improves overall production speed.

Enhancing Brand Perception and Retail Compliance

Consistently well-labelled products:

Enhance visual appeal, reinforcing premium branding.
Meet retailer quality standards, reducing the risk of rejected stock.
Improve consumer trust, as precise packaging conveys quality and professionalism.

Recognising that no current labelling system could fully resolve these issues, Inspiron Systems took a step back and reimagined the solution. Their answer? A groundbreaking Cheese Centralizer designed to precisely position cheese packs before labelling.

World Debut at the International Cheese and Dairy Expo 2025.

Inspiron Systems is set to unveil the Cheese Centralizer at the International Cheese and Dairy Expo 2025, taking place at Bingley Hall, Stafford, on the 25 - 26 June 2025.

Challenge Inspirion and the Cheese Centralizer

Producers attending the event can book an exclusive demonstration, where they can bring their own cheese packs and labels to see first-hand how the system ensures flawless label application.

Early Access and Contact Details

For cheese producers looking to stay ahead of the curve, Inspiron Systems is offering early consultations for those needing a solution before the official launch.

�� Contact Brett or Peter at Inspiron Systems +44(0)1788 890235 OR sales@inspiron-gb.co.uk

From The Editor

Wed, 05 Feb 2025 13:54:35 GMT

Welcome to the first edition of our content-driven and affordable dairy newsletter! I’m thrilled to bring a fresh perspective to an industry I’m deeply passionate about. Having grown up around the countryside, I’ve witnessed the vital role local produce plays in our communities and the importance of supporting the businesses that make it possible. This newsletter is designed to foster collaboration within the dairy community, highlighting sustainable practices, featuring insights from industry leaders, and offering a platform for meaningful engagement.

Your Voice

Wed, 05 Feb 2025 09:05:09 GMT

A s a first issue we’d like to know what it is that you’ve enjoyed and what you’d like to see more of other than the addition of advertorials in the next few edits. We appreciate your opinions and want to make this newsletter not only about you but for you- to enjoy!

have your brie-lliant say

ICDA Awards Entries OPEN March 2025

Tue, 04 Feb 2025 16:39:23 GMT

Entries Open for the 128th International Cheese and Dairy Awards – The World's Leading Dairy Showcase

Get ready to showcase your finest cheeses and dairy products! Entries for the prestigious International Cheese and Dairy Awards (ICDA) 2025 officially open on March 1st. Celebrating its 128th year, the ICDA remains the world's leading dairy and cheese competition, attracting entries from across the globe.

Held at the Staffordshire County Showground, the 2025 event promises to be bigger and better than ever, combining the renowned ICDA Awards with the dynamic ICDA EXPO . This unparalleled event is a must-attend for any cheese or dairy retailer or producer, offering unparalleled opportunities for recognition, networking, and business growth.

Judging will take place on June 25th, with the highly anticipated winners announced on June 26th. The ICDA welcomes entries from around the world, including esteemed producers from New Zealand, the USA, Europe, and beyond. This global participation underscores the awards' reputation as a truly international benchmark of excellence in the dairy industry.

"We are thrilled to open entries on the 1 March for the 128th International Cheese and Dairy Awards," says Adrian Lawrence. "This is a fantastic opportunity for producers to showcase their hard work and dedication to quality. The ICDA provides a platform to celebrate innovation, tradition, and the very best in cheese and dairy craftsmanship. We encourage producers from all corners of the world to participate and join us in Staffordshire."

The ICDA Awards & EXPO offers a truly immersive experience for all attendees. Spanning over 2,000 square meters, the "world's largest cheese and dairy competition" will house the awards ceremony and a "supreme 'gold' space reserved for the best cheeses in the world."

Beyond the awards, visitors can tour 8,000 square meters of exhibition space across three halls, showcasing leading cheese and dairy producers and technologists. With more than 150 stands, the EXPO brings together some of the most exclusive global brands in the industry.

More Than Just an Expo:

Over the three days, attendees can indulge in commented tastings, workshops on cheese judging, manufacturing demos and regional products, and "cooking" demos.

The ICDA offers a wide range of categories, ensuring that all types of cheese and dairy products can be recognised. Winning an ICDA award is a mark of distinction, providing invaluable recognition and boosting brand reputation on a global scale.

Key Dates:

Entries Open: March 1st, 2025
Judging: June 25th, 2025
Winners Announced: June 26th, 2025
Location: Staffordshire County Showground, UK

How to Enter:

For full details on categories, entry fees, and the online entry process, please visit https://www.icda-awards.com on or after the 1 March 2025

ICDA EXPO 2025

Tue, 04 Feb 2025 16:29:41 GMT

International Cheese and Dairy Expo to Showcase Global Industry's Finest at 2025 Event

The International Cheese and Dairy Expo is set to return on June 25-26 2025, at the Staffordshire County Showground, promising to be an unparalleled celebration of the global cheese and dairy industry.

This year's expo will showcase the very best products, innovations, and expertise from around the world, bringing together producers, suppliers, retailers, and industry professionals under one roof. Attendees can expect a diverse range of exhibits, demonstrations, and networking opportunities, making it the must-attend event for anyone involved in the cheese and dairy sector.

Key Highlights:

ICDA Awards: The prestigious International Cheese and Dairy Awards will once again take centre stage, with over 5,000 cheese and dairy products from around the globe competing for the coveted Supreme Champion title.

Society of Dairy Technologists Annual Dinner: The expo will host the Society of Dairy Technologists' annual dinner on the Wednesday evening, providing a platform for industry leaders to connect and celebrate their achievements.

British Federation of Brewing Industry Exhibition: For the first time, the British Federation of Brewing Industry will be supporting the EXPO, highlighting the synergy between the brewing and dairy industries.

"We are thrilled to be taking the International Cheese and Dairy EXPO into its second year," said Steve Moncrieff, Strategy Director at ICDA Awards. "This event builds on the ICDA Awards, the worlds leading cheese and dairy awards thats now in its 128 year and is a testament to the passion, innovation, and dedication of the global cheese and dairy industry. We look forward to welcoming attendees from all over the world to experience the very best this industry has to offer."

About the International Cheese and Dairy Expo:

The International Cheese and Dairy Expo is a leading global event for the cheese and dairy industry. It provides a platform for producers, suppliers, retailers, and industry professionals to connect, showcase their products, and share knowledge. The expo features a wide range of exhibits, demonstrations, and networking opportunities, making it the must-attend event for anyone involved in the cheese and dairy sector.

Driving Cheese Education in the UK: How Supermarkets and Social Media Are Fuelling Market Growth

Wed, 29 Jan 2025 17:41:44 GMT

Executive Summary

Recent years have seen a surge of interest in specialty cheese throughout the UK, with supermarkets emerging as the primary gateway for introducing consumers to new flavors and traditions. Although cheddar still accounts for roughly half of all cheese sales, data from the Agriculture & Horticulture Development Board (AHDB) indicates that demand for alternative varieties such as brie, camembert, and mozzarella has grown by over 20% since 2018. This expansion highlights a market ripe for further development, fueled by rising consumer curiosity, increased quality-consciousness, and the convenience offered by large-scale retailers.

For brand strategists, the numbers tell a compelling story of a nation ready for education and discovery. Kantar research from 2023 shows that 94% of UK households now regularly buy cheese, with 60% describing themselves as “adventurous” or “somewhat adventurous” in trying new varieties. The opportunity lies in tapping into that spirit of exploration: by leveraging in-store experiences, targeted digital content, influencer-led social media campaigns (particularly on TikTok), and transparent product narratives, supermarkets can guide the UK consumer—especially millennials—toward premium, artisanal, and international offerings. In doing so, they not only address the immediate demand for more diverse cheeses but also lay the foundation for long-term market expansion driven by an increasingly curious audience.

The UK Cheese Market

The UK cheese market, once dominated by basic block cheddar, has undergone a marked transformation in the past decade. A combination of factors—rising interest in foodie culture, greater access to global cuisines, and a growing emphasis on premium products—has fostered a consumer base that wants to explore beyond the familiar. According to a 2023 Kantar report, total UK cheese sales exceeded 720,000 tonnes last year, underlining an enduring affection for this versatile staple. Yet where once cheddar claimed an almost unassailable share, newer data from the Agriculture & Horticulture Development Board (AHDB) suggests non-traditional varieties have begun nibbling away at the margins. Brie, camembert, mozzarella, and continental cheeses now enjoy consistent double-digit growth in grocery sales, signaling that British palates are more receptive than ever to variety.

Central to this evolving landscape is the role of UK supermarkets. Recent figures from Mintel confirm that supermarkets account for nearly 80% of all cheese purchases nationwide, placing them at the heart of consumer influence. In a saturated market, convenience and cost-effectiveness remain powerful incentives, but retailers have discovered that offering premium ranges can expand the customer base. Whether through private-label “finest” lines or collaborations with local and international producers, supermarkets are adapting their shelves to satisfy a UK population keen on exploring new textures, flavors, and origins. This is a particularly potent strategy given that, in 2018, 45% of shoppers self-identified as “adventurous” in their cheese choices—a figure that has now grown to 60%, based on recent consumer surveys.

Such transformations align with broader lifestyle changes. Cooking shows, digital influencers, and social media platforms have exposed consumers to artisanal cheese traditions from France, Spain, Switzerland, and beyond. In particular, the meteoric rise of short-form video platforms like TikTok has captured millennials’ and Gen Z’s imaginations. Hashtags such as #CheeseTok or #FoodTok have generated millions of views, featuring creators offering recipe inspiration, taste tests, and behind-the-scenes glimpses of local cheese producers. This digital playground, driven by charismatic video influencers, makes cheese exploration more accessible and entertaining, often prompting consumers to try products they might never have considered otherwise.

The recent lockdown periods further amplified these trends, as people sought new experiences at home. Retailers that caught on quickly introduced curated cheese boards, tasting kits, and recipe ideas—often showcased in snappy, 15-second TikTok clips—tapping into the public’s desire for restaurant-quality moments in a domestic setting. By offering these in accessible formats, complete with clear instructions and pairing tips, supermarkets began to serve not just as grocery stops but as comprehensive guides. This approach resonated strongly with millennials, who are often drawn to shareable, visually appealing content and appreciate a playful, educational tone that demystifies seemingly complex products.

Despite this promising development, cheddar remains the core of the UK market—accounting for approximately 48% to 53% of all cheese sales, depending on the specific report referenced. This foundational loyalty presents a unique challenge for brands looking to expand into specialty segments. On one hand, producers recognise that many British consumers start their exploration from this familiar base, so bridging the gap between cheddar and more diverse cheeses is key. On the other, supermarkets risk alienating loyal cheddar buyers if they overemphasise exotic offerings. Striking the right balance is crucial: a well-curated selection can feature new flavours without neglecting classic favourites, ensuring that both adventurous and comfort-seeking shoppers are satisfied.

This is where education becomes the linchpin of market growth, especially when coupled with the influence of social media platforms. While French consumers inherit a deep cultural understanding of the nuances between cheeses, the average UK shopper may require more guidance. Supermarkets that invest in informational signage, tasting notes, and even digital QR codes can elevate the shopping experience. Further, video influencers can bridge knowledge gaps by breaking down concepts into engaging clips that show, for example, how to build a perfect cheese board or pair cheddar with a surprising new accompaniment. By providing concise flavor descriptors—such as “earthy,” “nutty,” or “creamy”—and layering in short-form media tutorials, retailers and brands help demystify what might otherwise feel like a bewildering array of products.

In-store demonstrations remain an equally valuable tool for capturing consumer interest. AHDB has found that interactive experiences can lead to a 15–20% increase in sales of featured products, as hesitant shoppers gain immediate confidence from sampling. These demonstrations can be amplified on TikTok or Instagram Reels by featuring staff members or influencers hosting “live” taste-tests in real time. This level of interactivity, both in-person and online, opens conversations around sourcing, sustainability, and craft methods—factors that sway the purchase decisions of younger consumers, particularly millennials. With data showing that nearly half of 18- to 34-year-olds in the UK prioritize ethical production and traceability, it’s clear that educated staff and clear, authentic messaging resonate strongly with a generation that sees purchase decisions as reflecting personal values.

Simultaneously, supermarkets have expanded their digital footprints, offering robust online cheese “aisles” where consumers can browse everything from local farm cheddar to Alpine specialties. Subscription boxes have similarly grown in popularity, with some major retailers trialing monthly cheese clubs that deliver curated selections straight to the doorstep. According to a 2022 Mintel survey, nearly one-third of UK consumers expressed interest in trying a cheese subscription, highlighting an appetite for new flavors delivered in a convenient, educational format. These boxes often include recipe suggestions, tasting cards, and scannable codes that link to influencer-led tutorials, reinforcing the notion that cheese can be both an everyday staple and a gourmet adventure.

For brands looking to capitalise on this environment, authenticity and clarity must be at the forefront of every marketing effort. Shoppers are increasingly savvy, and many millennials can spot superficial branding quickly. Credible references to heritage, transparent supply chains, and clearly articulated quality standards can foster trust. Whether it’s spotlighting artisanal British producers in the West Country, highlighting a centuries-old method from the Jura region, or simply showcasing how a cheese’s flavour evolves with age, genuine storytelling sets products apart in a crowded supermarket space.

In the end, the UK consumer’s growing appetite for cheese knowledge provides fertile ground for continued expansion. While supermarkets remain instrumental in bridging the gap between curiosity and purchase, it is the commitment to education—supported now by the powerful reach of TikTok and other social media platforms—that drives repeat sales and cultivates long-term loyalty. Data indicates that once a shopper feels informed and confident, they are more likely to trade up, explore additional varieties, and integrate cheese more frequently into their diet. This, in turn, creates a virtuous cycle: more advanced palates seeking greater diversity, met by supermarkets and influencers ready to guide them through ever-bolder flavor experiences.

Looking ahead, success will hinge on balanced curation, immersive in-store promotions, strong collaborations with video influencers, and a robust digital strategy. Brands can seize the momentum by partnering strategically with retailers and social media personalities—combining promotional muscle with credible, entertaining storytelling that resonates with younger demographics. Meanwhile, supermarkets themselves can refine their role as culinary guides, offering classes, online tutorials, and exclusive cheese selections that deepen consumer engagement. In this dynamic interplay between education, accessibility, and influencer reach, the UK cheese sector appears poised to redefine itself, evolving from a market once heavily anchored by cheddar to one that thrives on diversity, innovation, and a thoroughly captivated consumer base.

Sustainability: The Driving Force Behind the Dairy and Cheese Industry's Transformation in 2025

steve@branddistillery.agency (Steve Moncrieff) — Wed, 29 Jan 2025 17:37:47 GMT

As we approach 2025, the dairy and cheese industry stands on the brink of significant transformation. Central to this change is sustainability—a concept no longer optional but essential for survival. From dairy farming practices to production processes, the environmental impact of the sector is under intense scrutiny. The industry faces a pivotal question: How can it continue to meet rising demand without compromising the planet?

The Rise of the Sustainability-Conscious Consumer

Today's consumers, particularly Millennials and Generation Z, are redefining brand loyalty. Statistics indicate that over 70% of consumers under the age of 35 are more likely to engage with or purchase from brands that demonstrate a genuine commitment to sustainability (Martinez & Thompson, 2022). This demographic shift represents both a challenge and an opportunity for the dairy industry. Consumers are no longer content with merely good-tasting products; they seek brands that resonate with their values and contribute positively to the environment.

Quantifying the Environmental Impact

The environmental footprint of dairy farming is substantial. According to the FAO's seminal report, Livestock's Long Shadow, livestock, including dairy cattle, account for significant greenhouse gas emissions, land use, and water consumption. Herrero et al. (2016) further quantify that dairy cattle in the U.S. alone contribute considerably to greenhouse gas emissions, emphasising the urgent need for mitigation strategies. These findings underscore the necessity for the dairy sector to adopt more sustainable practices to reduce its carbon footprint.

Innovative Approaches to Reduce the Carbon Footprint

To align with evolving consumer expectations and regulatory pressures, the dairy sector must innovate. Reducing the carbon footprint involves a multifaceted approach:

Sustainable Farming Practices: Adopting renewable energy sources on farms is a crucial step. Johnson and Lee (2020) highlight the benefits of integrating solar panels, wind turbines, and biogas systems in dairy farms, noting significant reductions in greenhouse gas emissions and cost savings. Additionally, regenerative agriculture techniques—such as crop rotation and agroforestry—enhance soil health and sequester carbon, as explored by Smith et al. (2021).
Eco-Friendly Production Methods: Transitioning to energy-efficient machinery and optimising production processes can minimise energy consumption. Implementing water-saving technologies and waste management systems further contribute to sustainability goals. Brown and Edwards (2020) demonstrate through lifecycle assessments that sustainable production methods can significantly lower the environmental impact compared to traditional practices.
Rethinking Packaging: Packaging is a significant contributor to environmental impact. Chen and Gupta (2021) review sustainable packaging materials and technologies being adopted in the dairy sector, such as biodegradable, recyclable, and even edible packaging solutions. By reducing plastic usage and exploring innovative materials, dairy brands can lessen their ecological footprint.
Minimising Food Waste: Effective inventory management and improved supply chain logistics are essential to reduce food waste. Patel and Rogers (2020) discuss strategies like better forecasting and consumer education to minimize waste within the dairy supply chain. Collaborating with retailers and consumers to educate them about proper storage and usage can also play a vital role.

Leading the Way: Pioneering Sustainable Cheese Brands

Several cheese brands are already setting benchmarks in sustainable production. Thompson and Garcia (2023) present case studies of leading sustainable cheese brands that have successfully implemented green practices. These pioneers not only adopt sustainable methods but also transparently communicate their efforts to consumers through certifications, storytelling, and transparent reporting. By showcasing their commitment, these brands build trust and loyalty among environmentally conscious consumers.

Economic Implications of Sustainability Initiatives

Adopting sustainable practices is not only environmentally responsible but also economically advantageous. O'Connor and Silva (2019) analyze the economic benefits for dairy farmers implementing sustainable practices, including cost savings from energy efficiency and potential market premiums for eco-friendly products. Additionally, Lee and Kim (2022) evaluate the financial viability of investing in renewable energy within the dairy sector, highlighting long-term benefits that outweigh initial costs.

Bridging the Gap: Communicating Sustainability Efforts

While many brands are making strides in sustainability, the challenge lies in effectively communicating these efforts to consumers. Lopez and Martin (2021) emphasize that transparency and education are key. Brands must leverage digital platforms, social media, and packaging labels to highlight their sustainable practices. Engaging narratives that explain the impact of these initiatives help consumers understand and appreciate the efforts made to protect the environment.

Global Standards and Policy Drivers

Global standards and governmental policies are pivotal in shaping sustainability initiatives within the dairy industry. The International Dairy Federation (IDF) outlines comprehensive guidelines for sustainable dairy production, encompassing environmental, social, and economic criteria. Moreover, the European Commission’s policies on dairy farming emphasize sustainability, influencing practices and encouraging the adoption of green technologies (European Commission, 2021).

Embracing Technological Innovations

Technological advancements play a crucial role in enhancing sustainability in dairy production. Wang et al. (2023) discuss innovations such as precision farming and automation that optimize resource use and reduce waste. These technologies not only improve efficiency but also contribute to significant environmental benefits, making sustainable practices more attainable and scalable.

The Future of Sustainability in Dairy and Cheese

The dairy and cheese industry's journey towards sustainability is not merely a trend but a necessary evolution. As consumers continue to prioritize environmental responsibility, the industry's ability to adapt and innovate will determine its future success. By embracing sustainable farming practices, reducing carbon footprints, rethinking packaging, and minimizing food waste, the dairy sector can meet consumer demand without sacrificing the planet.

In 2025, sustainability will not just be at the heart of the dairy and cheese industry—it will be its lifeblood. Brands that recognize and act on this imperative will not only thrive but also lead the way in creating a more sustainable and resilient food system for generations to come. The integration of research-backed strategies and innovative practices will ensure that the dairy and cheese industry not only meets the demands of today but also safeguards the environment for tomorrow.

References

Brown, A., & Edwards, R. (2020). Lifecycle Assessment of Dairy Products: Comparing Traditional and Sustainable Practices. Journal of Cleaner Production, 121050. [DOI](https://doi.org/10.1016/j.jclepro.2020.121050)
Chen, L., & Gupta, M. (2021). Innovative Packaging Solutions for the Dairy Industry: A Sustainability Perspective. Packaging Technology and Science , 28(5), 2711. [DOI](https://doi.org/10.1002/pts.2711)
European Commission. (2021). The Role of Policy in Promoting Sustainability in the Dairy Sector. Retrieved from [European Commission Dairy Policies](https://ec.europa.eu/info/food-farming-fisheries/key-policies/common-agricultural-policy/dairy_en)
Herrero, M., et al. (2016). Greenhouse Gas Emissions from Dairy Cattle in the United States. Nature Sustainability . [DOI](https://doi.org/10.1038/s41893-016-0003)
Johnson, P., & Lee, S. (2020). Renewable Energy Adoption in Dairy Farms: A Case Study Analysis. Renewable Energy , 146, 02. [DOI](https://doi.org/10.1016/j.renene.2020.02.091)
Lopez, J., & Martin, K. (2021). Effective Communication Strategies for Sustainability in the Dairy Industry. Journal of Marketing Communications , 27(6), 1873184. [DOI](https://doi.org/10.1080/13527266.2021.1873184)
Martinez, L., & Thompson, R. (2022). Sustainability Preferences among Millennials and Generation Z: Implications for the Dairy Industry. Journal of Consumer Research . [DOI](https://doi.org/10.1093/jcr/ucab014)
O'Connor, D., & Silva, F. (2019). Economic Benefits of Sustainable Practices in Dairy Farming. Agricultural Economics , 50(2), 12552. [DOI](https://doi.org/10.1111/agec.12552)
Patel, N., & Rogers, T. (2020). Strategies for Minimizing Food Waste in the Dairy Supply Chain. Food Control , 114, 107558. [DOI](https://doi.org/10.1016/j.foodcont.2020.107558)
Smith, J., et al. (2021). Regenerative Agriculture for Dairy Farming: Opportunities and Challenges. Journal of Sustainable Agriculture , 45(3), 1892642. [DOI](https://doi.org/10.1080/10440046.2021.1892642)
Thompson, H., & Garcia, M. (2023). Sustainability in Action: Case Studies of Leading Sustainable Cheese Brands. International Journal of Dairy Technology , 76(1), 12833. [DOI](https://doi.org/10.1111/1471-0307.12833)
Wang, Y., et al. (2023). Technological Innovations for Sustainable Dairy Production. Journal of Dairy Science , 106(2), 22072. [DOI](https://doi.org/10.3168/jds.2022-22072)

The Future of Cheese & Dairy 2025

steve@branddistillery.agency (Steve Moncrieff) — Wed, 29 Jan 2025 17:33:42 GMT

Navigating Challenges and Embracing Opportunities

The dairy and cheese industry in the UK has always been integral to both our everyday diets and our national identity. From a comforting slice of cheddar to the indulgence of a rich brie, dairy plays a significant role in what we eat, how we celebrate, and even how we socialise. But as we approach 2025, the industry is on the precipice of change. The landscape is evolving, with new consumer expectations, environmental pressures, and market trends all demanding a shift. This article explores the challenges the UK dairy and cheese sector faces in 2025 and the steps brands must take to engage consumers and lead in this shifting environment.

Sustainability and the Growing Pressure to Adapt

If 2025 is to be a year of change for the dairy and cheese industry, sustainability will be at the heart of it. From dairy farming to production, the environmental impact of the sector is under intense scrutiny. With consumers increasingly looking for brands that prioritise sustainability, the dairy industry is facing a simple question: how can it continue to meet demand without compromising the environment?

We know that younger generations, particularly Millennials, are becoming more vocal about sustainability and the brands they choose to support. In fact, recent statistics reveal that over 70% of consumers under the age of 35 are more likely to engage with or buy from a brand that demonstrates a commitment to sustainability. For the dairy industry, this represents both a challenge and an opportunity. Consumers are no longer just looking for a good product—they’re looking for a brand that aligns with their values.

The dairy sector will need to find innovative ways to reduce its carbon footprint and embrace new, more sustainable farming practices. This might include everything from adopting renewable energy sources on farms to rethinking packaging and reducing food waste. Many cheese brands are already leading the way with more sustainable production methods, yet the bigger question remains: how do we bring these efforts to the forefront, so that consumers understand and appreciate them?

Navigating the Price-Sensitive Market

While sustainability is vital, it’s not the only challenge facing dairy brands in 2025. The rising cost of living is creating a more price-sensitive consumer base. With inflation affecting almost every sector, dairy prices are climbing, and consumers are more careful about what they spend their money on. And in the face of competition from plant-based alternatives, like oat milk and vegan cheeses, how can traditional dairy brands justify their premium prices?

The answer lies not only in the product but in the story behind it. As much as consumers are focused on sustainability, they are equally concerned about quality, authenticity, and local provenance.

The challenge for dairy brands is to ensure their products stand out by emphasising the quality, tradition, and ethical values behind their production.

Dairy brands that can demonstrate value beyond the price tag—by showcasing their sustainable practices, supporting local farmers, or investing in animal welfare—will have an edge in a competitive market. While plant-based alternatives may be appealing to some, there is still a large, loyal audience who appreciate the richness and quality of dairy. These consumers are looking for more than just a cheap deal—they want to feel like they are making a meaningful purchase, one that supports their values.

The Health Debate: Rebuilding the Narrative

Health is an issue that continues to evolve in the public conversation. As more people adopt plant-based and dairy-free diets, the health debate around dairy products intensifies. With concerns about lactose intolerance, the rise of veganism, and the perception that dairy may be less healthy than plant-based alternatives, the industry must work harder than ever to educate consumers about the health benefits of dairy.

Dairy is rich in essential nutrients—calcium, protein, vitamins A and D—but this message often gets lost in the noise of plant-based alternatives.

For brands, the task now is clear: they must help people understand the genuine health benefits that dairy products offer, and why they should be included in a balanced diet.

The key lies in better education. Instead of shying away from the conversation, brands need to confront it head-on. This might mean partnering with nutritionists, dietitians, and health experts to advocate for the benefits of dairy, and to offer solutions for those with specific dietary needs, such as lactose-free options. It’s about being transparent with consumers and showing how dairy fits into a modern, healthy lifestyle.

The Ethical Consumer and Transparency

Ethical consumerism is here to stay. Consumers want to know where their food comes from and how it is produced. In an era of increased transparency, the dairy industry must be open about its sourcing practices and production methods. Brands that can offer traceability—from farm to table—will likely earn greater trust and loyalty from consumers, especially those who are concerned about animal welfare and the environmental impact of production.

In 2025, the expectation is clear: brands must be honest and upfront about the provenance of their products. Whether it’s ensuring that animals are treated well, using ethical farming practices, or reducing environmental harm, dairy brands need to go beyond the product itself. They need to offer an insight into the process.

This is particularly relevant as consumers increasingly demand more transparency around packaging and the overall environmental impact of products. As part of the ethical narrative, brands should ensure their packaging is sustainable—whether that’s recyclable or made from biodegradable materials. This small change can have a huge impact on consumer loyalty, especially among younger shoppers who are highly vocal about the brands they choose to support.

The Path Forward: Educating and Engaging the Consumer

The future of the dairy and cheese industry in the UK lies in its ability to adapt to changing consumer attitudes, environmental demands, and market pressures. In 2025, the most successful dairy brands will be those that are not just selling a product but are part of a broader narrative—one that includes sustainability, health, and ethics. The key challenge will be educating consumers about these values while delivering high-quality products that justify their price.

By focusing on consumer education and transparency, brands can build trust and loyalty, creating a meaningful connection with their audience. The future of the dairy industry lies in its ability to adapt to these shifting expectations and remain true to the values that made it an essential part of our daily lives.

Ultimately, it’s not about getting ahead of trends; it’s about leading with purpose.

Dairy brands that embrace sustainability, champion health, and support ethical practices will continue to thrive.

Those that don’t may struggle to stay relevant in a market that is increasingly driven by conscious consumerism.

Sales packages

Wed, 01 Jan 2025 11:51:09 GMT

Get your brand in front of the most influential names in the cheese, dairy, and brewing industries with premium advertising in our trusted newsletter. Designed for maximum exposure and uncompromising quality, our packages offer exceptional value for money.

Sales Packages: Quality, Value & Reach

Advertising Options

Overall Newsletter Sponsor - £1,000 per month

Take centre stage as the headline sponsor , with your branding featured on every page of the newsletter. This package includes a large editorial feature , plus your logo and company summary embedded in the newsletter email itself- ensuring maximum visibility and positioning your brand as an integral part of this influential industry publication.

Editorial Feature - £500 per article

Tell your story with a dedicated editorial feature inside the newsletter and on our website’s news section. This dual-platform approach guarantees long-term exposure, keeping your brand in front of the right audience well beyond the initial publication.

Leaderboard Sponsor - £400 per month

Boost brand awareness with a prominent, high-visibility banner placement designed for instant brand recognition . This package is ideal for businesses looking to achieve strong visual impact in a competitive marketplace. Limited to three sponsors per month.

Tailored Advertising Solutions

We understand that every business has unique marketing goals. That’s why we offer bespoke advertising packages , designed to fit your budget and brand objectives while maintaining the highest industry standards .

Our unrivalled industry reach gives you direct access to key decision-makers in cheese, dairy, and brewing —strengthened by our partnership with BFBI and their members . This is more than just advertising; it’s a strategic opportunity to engage with industry leaders who matter .

Why are our sales packages unique?

Our platform is built on five core values, ensuring your investment delivers real impact:

Proven - A global presence that connects your brand with the most relevant decision-makers.
Expertise - Over 125 years of industry leadership through the ICDA , making us a trusted authority.
Value - Committed to delivering measurable digital results and maximum return on investment .
Quality - A trusted source for industry news, in-depth interviews, trend analysis, and expert insights .
Digital - A multimedia platform approach including rising web traffic, a highly engaged e-newsletter audience, and a newly designed website for enhanced reader engagement .

Position Your Brand at the Forefront of the Industry

This is your opportunity to align your business with a highly engaged audience of industry professionals. Whether you’re launching a new product, reinforcing your brand, or building key connections, our premium advertising solutions deliver tangible results.

Partner with us today and ensure your products are seen by the industry's top decision-makers.
Contact us to today to secure your spot.

Contact Debbie Stewart : debbie@internationalcheesedairyexpo.com

Recipe Of The Month | October 2024

Thu, 03 Oct 2024 09:05:27 GMT

F ollowing the first issue of this paper we are providing the opportunity for brands to invest into being product of the month. This product of the month will be incorporated into our recipe of the edit to create a meal integrating seasonal produce- shedding light on a sustainable style cheese consumption.

" The joy of eating seasonally is the joy of fresh produce and fresh foods " - Anna Lappé

Halloween Pumpkin Special

Looking for the perfect reason for getting family and friends together before the festive season starts? Try this delicious baked pumpkin fondue- a simple but good old faithful fondue with a seasonal twist.

(inspired by BBC Good Food)

What you’ll need:

1 pumpkin
Bread for dipping
100g Emmental, grated
100g Gruyère, grated
100g Mature Cheddar, grated
1 tbsp cornflour
2 tbsp white wine
1 shallot, finely chopped
1 garlic clove, crushed

Let’s Get Cheesy:

1. Pumpkin Prep:

Heat your oven to 180°C/160°C fan/gas 4. Slice the top off your pumpkin like a spooky jack-o'-lantern, scoop out the insides, and pop the lid back on. Roast it for 1-2 hours until it’s nice and soft, but not collapsing (we’re after cheesy goodness, not pumpkin soup!).

2. Cheese Magic:

While your pumpkin roasts away, mix up the grated cheeses with cornflour, then stir in the wine, garlic, and shallot. Once your pumpkin’s all soft and dreamy, remove the lid and pour in the cheese mix. Pop it back in the oven for another 20-30 minutes until the cheese is all melted and bubbly (and your house smells like a cheese lover’s dream).

3. Dunk Time:

Grab your potatoes, breadsticks, or whatever you fancy and get dunking! Don’t forget to scoop out some roasted pumpkin with each cheesy bite for maximum flavour happiness.

Now enjoy the gooey, cheesy, pumpkin-y goodness and get ready to be the big-cheese at your next gathering.

What do we offer?

Wed, 02 Oct 2024 11:56:21 GMT

Are you a producer, manufacturer, or B2B company looking to expand your global reach? Building international partnerships is key to achieving this goal. By collaborating with others in the industry, we can unlock new opportunities, engage in cross-promotion, and work together to strengthen the global dairy community. We are looking for everyone, from small producers to international partners, to join our growing network.

Why not be a part of the fastest-growing global dairy community?

As a member, your company will ha ve access to our newsletter platform to introduce new products, promote your brand, share valuable industry insights, and provide perspectives on the current state of the dairy sector.

Why us?

You will gain brand exposure by being interwoven into the latest dairy happenings, specifically ICDA.
We are a close-knit team that offers a tailored and personable client relationship.
You will appear amongst other businesses in the edit, but we ensure to individualise each brand within this.

So, why are we unique?

This is what several of our sponsors, delegates and exhibitors have said about why they continue to support the event.

The ICDA

The International Collaborative Dairy Association (ICDA) is a key component of a major industry event, drawing over 5,000 entries from 26 countries and offering participants invaluable global exposure and enhanced client interactions. This year, the awards format has been updated, with judging scheduled for June 25th, followed by the awards presentation on June 26th. The revised schedule allows judges to dedicate more time to each entry and provide detailed feedback. Additionally, all winners can further promote their success with free access to awards artwork. Entries for the 2025 event will open early in the year, offering companies the chance to showcase their excellence internationally.

Find out more here https://www.icda-awards.com/

Audience

The ICDA event attracts a diverse audience, including representatives from all dairy industry sectors, with a particular focus on UK and international retailers and buyers. The event is designed to engage traders, offering them valuable opportunities for networking and business growth within the global dairy market.

Networking lunch

The successful launch of the new format provided attendees with a valuable opportunity to connect with new and existing contacts. As we look to enhance the menu by incorporating more branded products, we are offering sponsorship opportunities. Sponsors will have the chance to brand the lunch and garden areas, with benefits such as a key sponsor package, product placement during the lunch or on the cheeseboard, and visibility on all promotional materials, including emails featuring the sponsor's logo.

Investment

Each year, new initiatives are introduced to ensure the continuous growth and evolution of the show. Investing in the newsletter offers exclusive benefits such as insider knowledge, networking and collaboration opportunities, educational resources, and a competitive edge. Subscribers also gain time-saving, curated content, exclusive offers and opportunities, and inspiration for business growth, making it a valuable tool for staying ahead in the industry.

Confidence

Traders can trust our event's proven track record of long-term success, with over 85% of sponsors and exhibitors participating for more than a decade. This loyalty reflects the event's consistent quality, valuable networking opportunities, and positive outcomes for industry leaders, making it a dependable platform for traders to grow, learn, and succeed.

Maximise your budget

We maximise trader and company budgets by offering the building of in-house stands, show management, and marketing- therefore providing cost-effective solutions without compromising on quality.

Our hunger to succeed

During the Covid pandemic, the show was on the verge of ending after 130 years. However, six dedicated individuals (your directors) stepped in, raising the necessary funds to keep it alive. In 2023, we launched the International Expo, marking a significant milestone in our journey. Today, we are well on our way to becoming the leading awards event in Europe.

Hello! Welcome to the Dairy Mail

Mon, 30 Sep 2024 12:19:18 GMT

Welcome to the first issue of The Dairy Mail, your go-to resource for insights and opportunities tailored to dairy traders. Expect each issue to deliver the knowledge and commercial opportunities you need to stay ahead in the dairy trade. This issue should be both enjoyable and engaging, making you feel involved, while also serving as a valuable, industry-focused resource that provides lasting exposure.

WHO are we?

The Dairy Mail Newsletter is distributed to you, our database of 10,000 international buyers and trade professionals. This newsletter will be released on the second Wednesday of every month, featuring interviews and articles from leading experts in the dairy industry, as well as the latest industry news and trends. We are proud to collaborate with international media partners, including those in China, Greece, Spain, and the United States, to expand our global reach.

the-dairy-mail

THE RETURN OF FAT: HOW JERSEY MILK SIGNALS A STRUCTURAL SHIFT IN DAIRY DEMAND

A new generation of health-led consumers, amplified by social media and shifting nutrition science, is quietly reshaping value, perception and pricing power across the dairy category

INTERNATIONAL CHEESE & DAIRY AWARDS 2026: ENTRIES NOW OPEN

WHEN A CHEESE COMPETITION STARTS JUDGING SPORTS NUTRITION, PAY ATTENTION

GLP-1, PROTEIN AND DAIRY'S OPPORTUNITY

Why a pharmaceutical revolution could quietly strengthen dairy’s place in the modern diet

THE RISE OF NUTRITIONAL INTENT

DAIRY’S QUIET ADVANTAGE

THE MARKETING LAG

FROM VOLUME TO VALUE

A STRATEGIC MOMENT FOR DAIRY

NEXT STEPS FOR THE INDUSTRY

INDUSTRY EXPERTISE STEPS ONTO THE EXPO FLOOR

From Long-Standing Sponsor to First-Time Exhibitor

DAIRY WON IN COURT. BUT ITS STILL LOSING THE KITCHEN TABLE

The Supreme Court told Oatly it can’t use the word “milk.” Good. But a legal victory means nothing if the industry can’t answer a harder question: why are fewer people drinking it?

The Word Is Protected. The Habit Is Not.

What Oatly Understood That Dairy Still Hasn’t

The Protein Paradox: Dairy’s Biggest Opportunity Is Hiding in Plain Sight

The Danger of a Victory Lap

What Needs to Happen Now

Words Matter. Actions Matter More.

Where DAIRY CONNECT Stands

CHEESE & DAIRY FORUM IRELAND: A PLATFORM FOR A NEW ERA OF IRISH DAIRY

CHEESE & Dairy FORUM Ireland | 15-16 April 2026

Bord Bia Innovator Campus | Co Galway

A Platform with Purpose

Supporting the Artisan Sector

A Clear Path to the ICDA Awards

Why This Matters

Looking Ahead

Call to Action

WHERE PRESSURE IS REALLY BUILDING IN CHEESE & DAIRY

A new Dairy Mail and Dairy Connect research initiative aims to separate signal from noise — and identify the friction points shaping the sector’s next phase

What the Research Examines

Why This Matters Now

PIZZA HASN'T PEAKED. OUR INTERPRETATION OF IT HAS.

This is a subtitle for your new post

From volume engine to value system

Mozzarella still leads—but no longer carries the category alone

Ireland’s provenance advantage is underutilised

Performance is now a commercial argument, not a technical footnote

Plant-based pizza is a signal, not a threat

The strategic call to action

FROM THE PASS TO THE PLATE: HOW FOODSERVICE IS IS REWRITING DAIRY'S ROLE

Menus, Margins and Meaning: The New Role of Cheese and Dairy in Foodservice

PART 3 | FROM BY-PRODUCT TO BILLION-EURO ASSET

Ireland's Functional Nutrition Ambition

The Science Behind the Value

Ireland's Position in the Global Market

Where the Demand Lives

The Challenges Ahead

Strategic Implications

Milk Didn’t Fail. The Industry Lost Its Voice.

WHY DAIRY MUST RECLAIM CULTURAL RELEVANCE - NOW ﻿

By Dairy Connect

PART 2 | THE SUSTAINABILITY RECKONING

HOW ENVIRONMENTAL PRESSURE IS RESHAPING IRISH DAIRY

By Steve Moncrieff, Managing Director, Dairy Connect

The Numbers That Matter

The Human Cost

The Other Side of the Ledger

What Must Change

Managing the Transition

The Honest Conclusion

DESIGNING DAIRY'S NEXT CHAPTER

FROM RESILIENCE TO REDESIGN: WHY 2026 WILL DEFINE THE NEXT DECADE OF DAIRY

THE YEAR THAT CHANGED NOTHING - AND EVERYTHING

THE DEATH OF THE CURATED AISLE

THE COMFORT TRAP

RETHINKING THE GAME

THE STRUCTURAL SHIFT

THE ROLE OF INDUSTRY PLATFORMS

THE QUESTIONS THAT MATTER

THE NEXT CYCLE

LOOKING FORWARD

Top Ten Insights of 2025 — Cheese & Dairy Sector

Strategic takeaways shaping what comes next

1. Strategy over technology — digital confidence wins

WHY DAIRY MUST RECLAIM CULTURAL RELEVANCE - NOW

Why Value Must Replace Volume

The UK Cheese Market 2026–2033