Focus
More value from the solids.
With protein claims now table stakes, fermentation expertise and culture-led texture will decide which dairy businesses keep shoppers.
2026-07-16
Dairy's foodservice growth in 2026 will come from smaller, protein-dense, provenance-led plates rather than simply larger portions.
2026-06-19
The most valuable protein-dairy convert in Britain is the over-65 shopper, yet brand imagery and planograms still address someone younger.
2026-06-05
UK and Irish producers who commit whey-processing capex before 2028 will capture premium margin for a decade, while those still exporting raw whey watch the value accrue elsewhere.
2026-04-24
The full-fat revival is a structural repositioning of dairy as naturally functional, but capturing lasting value depends on the industry's strategic alignment.
2026-03-19
As GLP-1 users prioritise nutritional density, dairy's high-quality protein becomes a real advantage if the sector repositions its messaging.
2026-03-13
Dairy's foodservice growth will flow to suppliers who match formats, provenance and nutrition to how kitchens and diners now operate.
2026-01-27
Ireland's whey advantage in functional nutrition rests on value extraction over volume, and sustaining it demands relentless investment in processing, research and talent.
2026-01-13
UK dairy needs a coordinated, commercially measured campaign to restore milk's cultural relevance, particularly among under-30s, or risk marginalisation by drift.
2026-01-09
In 2025 the dairy businesses that invested in brand storytelling, collaboration and functional innovation captured margin, while those relying on quality alone stalled.
2025-12-11
With volume up 29.4% and value up 26.2%, cottage cheese offers UK retailers, foodservice operators and artisan producers a rare simultaneous growth opportunity.
2025-11-05
Whey's shift from byproduct to high-value bioeconomy ingredient is an open opportunity British dairy can capture through R&D, traceability and scientific validation.
2025-11-04
Flavoured milk's future growth lies in protein, function and premiumisation rather than nostalgia, offering brands a rare second chance.
2025-04-08
Cheese brands can defend share by differentiating on health, provenance and sustainability rather than competing on price alone.
2025-02-25
