All Dairy articles
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NewsYeo Valley extends Greek Recipe yoghurt range with added flavours
The Greek Recipe Strawberry & Passion Fruit and Greek Recipe Mango are made from organic milk, live cultures and fruit
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NewsDairy UK calls for dairy processing to be recognised as critical infrastructure
Its latest white paper, Securing the UK’s Dairy Future: The Strategic Role of Dairy Processing in UK Food Security, Sustainability and Growth, sets out the sector’s importance to the UK’s food supply, economy and resilience
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NewsOatly launches fibre-boosted oat drink range
The Fibre Barista Edition and Fibre Low-Cal Edition both offer 5g of fibre per serving
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NewsCathedral City expands cheese portfolio with spreadable and peelable SKUs
The Mature Spreadable and Lighter Spreadable lines are made with Cathedral City cheddar, are high in fibre and a source of protein
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Analysis & FeaturesThe weight-loss boom reshaping the dairy sector
For GLP-1 users with smaller appetites, every calorie counts – and dairy is caught in the crossroads of functionality and indulgence
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Category ReportHow liquid milk is working to be more innovative
Higher average prices have buoyed liquid milk’s balance sheet. However, demand hasn’t kept pace.
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InterviewsRobert Graham on leading the dairy protein boom
Graham’s the Family Dairy has gone from a small local operation to an innovative player at the forefront of the protein boom. What’s next?
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Analysis & FeaturesCheese expert Tanny Gill on building up the industry’s knowledge
“We tend to misunderstand British provenance and history”
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Analysis & FeaturesHow dairy brands are winning on social media
Social media continues to evolve, making true engagement tricky. Dairy brands are using canny partnerships and authentic content to stand out
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Category ReportIt’s all Greek: the natural yoghurt that’s booming
Whether it’s whipped into marinades, frozen into ‘bark’ or eaten by gym-goers as an alternative to ultra-processed protein snacks, yoghurt is having a moment
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Category ReportCan dairy drinks still hit the sweet spot after the sugar tax?
Things seem pretty sweet in dairy drinks. But they are about to be hit by a regulatory change that could leave a sour taste in the mouths of many. How are brands preparing?
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Analysis & FeaturesFair dealing rules: are they working?
Farmers have long faced an imbalance when it comes to negotiations with processors. Will new regulations help them to fight their corners better?
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NewsRed Tractor launches Beef & Lamb and Dairy consultations
The proposed changes include reducing the number of prescriptive audit points and a more farm-specific approach to livestock health planning
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Category ReportHow can ice cream keep its cool whatever the weather?
As summers get hotter, what are retailers and suppliers doing to broaden ice cream’s appeal?
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Category ReportHow cottage cheese is inspiring British suppliers
Who’s most likely to grab a big wedge of British cheese sales in the coming year? And how?
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Analysis & FeaturesThe retailers putting artisanal cheese in the picture
Cheesemongers are encouraging consumers to look beyond cheddar by fostering close relationships and offering unique experiences
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Analysis & FeaturesDTC dairy still delivers in the post-Covid era
Post pandemic, direct-to-consumer orders are broadening – and dairy businesses are making the most of it
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Category ReportPremium lines drive block butter’s success
There’s a new style of parenting on the rise. It’s called being a butter mum
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NewsChildren’s yoghurts still high in sugar despite reductions, research finds
The research, based at Queen Mary University of London, found average sugars of 8.2g per 100g
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NewsBiotiful Gut Health launches Greek Recipe Kefir
The new range has launched in two variants: Whole Fat 3% and 0%