The Dairymen: 19 September 2026

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The Dairymen is The Grocer’s annual supplement for the dairy industry – from farming and government policy to retail and social media.

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Source: Unsplash

This year’s supplement will publish on 19 September and include seven Focus On reports, detail of which follow.

Focus On British Cheese

By Rob Brown (rob_j_a_brown@hotmail.com)

Submissions deadline: 17 August 2026

How are sales looking – and what factors are shaping performance?
Which types of cheese have capitalised most?
And how is cottage cheese doing?

Who are the suppliers investing in the production of cottage cheese in the UK?
What have they spent – and on what? Why?
How are they innovating. Again, why?
What’s driving the cottage cheese trend?
How long is it anticipated to last? How confident are suppliers and retailers of its endurance?

What health trends are impacting the British cheese category?
And why?
How are cheesemakers responding through innovation, marketing and the like?
What types of cheese are benefiting – and which ones are losing out

How British classics like cheddar, red Leicester and wensleydale performing?
How are suppliers and retailers working to create interest and excitement?
Who’s having most success with their efforts – and how?

How have prices changed – and why?
How are price changes affecting sales?
What are suppliers and retailer doing to make British cheese an affordable option for shoppers?

We will profile three new products or ranges. We need launch date, rsp, and a hi-res picture of each.

Focus On Butter & Dairy Spreads

By Daniel Selwood (daniel.selwood@thegrocer.co.uk)

Submissions deadline: 17 August 2026

How are sales looking – and what factors are shaping performance?
What are the standout sectors and brands? Why?
How does the future look for the category?

Who are the suppliers, brand and retailers making butter a luxury through premiumisation? What are they doing in terms of innovation, marketing and so on?
What is the attraction of their products? What trends are they tapping?
How are butter prices looking – and what other factors are affecting pricing?
How are suppliers handling growing costs and shoppers’ price sensitivity?
How important have promotions been employed over the past year by brands
And how much are cheaper own label alternatives a threat to brands?

How much innovation is there across butters & spreads?
What are shoppers demanding from the category?
How are the likes of TikTok recipes shaping the category?
We will profile two new products or ranges. We need launch date, rsp, and a hi-res picture of each.

How are spreads performing?
What factors are shaping performance?
How are suppliers working to create interest and excitement in the sector?
Which are the standout brands here?

Focus On Continental Cheese

By Rob Brown (rob_j_a_brown@hotmail.com)

Submissions deadline: 17 August 2026

How are sales looking – and what factors are shaping performance?
Which types of cheese have capitalised most?
And what are the hottest trends in continental cheese?

From health and holidays to social media and cost-sensitivity: what are the key trends driving interets and sales for continental cheese?
How are they shaping category sales?
Which varieties are capitalising – and which are losing out?
How are suppliers responding through innovation, marketing and the like?

What have retailers been up to in terms of ranging, merchanding and innovation in continental cheese?
What varieties are they focused on? And which are being ignored?
How are own label sales looking – and why?
To what degree to own label prices differ from branded – and why?
How are brands responding to the challenge of own label?

Brands from the likes of Ireland and France have recently launched cream cheese lines in the UK. Who are they – and why cream cheese?
What is its appeal – and its audience?
How well is it selling?

We will select an exciting or pioneering supplier of continental cheese to tell a compelling story about its offer and ambitions.

We will profile two new products or ranges. We need launch date, rsp, and a hi-res picture of each.

Focus On Dairy Drinks

By Vince Bamford (vjbamford@googlemail.com)

Submissions deadline: 17 August 2026

How are sales looking – and what factors are shaping performance?
Which brands and flavours have capitalised most?
As the sugar tax looms, what’s the prognosis for the immediate future?

The much anticipated sugar tax is no longer hypothetical. Changes will come into force in January 2028. How are dairy drink makers responding?
Which products are affected?
What are producers doing to react to the tax?
Will many need to reformulate?
Is the impact on NPD already kicking in?
How does the lactose allowance fit into the new legislation?
Which dairy drinks are exempt from the tax due to account for naturally occuring sugars?
How much of an advantage does this give drink makers who can avoid the tax?

What health trends are impacting the dairy drinks category?
How are makers responding?
What health trends are enduring, which are fading, and which are expected to be the next big ones?

What have fast casual restaurants been up to in milkshakes and dairy drinks.
How important is foodservice to dairy drinks brands in grocery– in terms of both identifying trends and inspirting innovation?

We will select an exciting or pioneering brand to tell a compelling story about its offer and ambitions.

We will profile two new products or ranges. We need launch date, rsp, and a hi-res picture of each.

Focus On Ice Cream

By Vince Bamford (vjbamford@googlemail.com)

Submissions deadline: 17 August 2026

How are ice cream sales looking – and what factors are shaping performance?
Which brands and flavours have capitalised most?
As summers get hotter and winters milder, how are ice cream makers responding?

Ice cream makers are going to incredible lengths when it comes to innovation. This year, for instance, has seen the launch of chocolate stout cake, golden syrup and Squashies Drumstick variants. What other fabulous NPD has the category seen of late from brands and retailers?
What fancy formats have also been added?
What’s the thinking behind all these launches? To what extent does social media play a part?
How are the launches being marketed?
Where does all this innovation leave classic ice cream like vanilla and raspberry ripple? Is there still demand for them?

Ice cream is also becoming functional. How?
Who’s doing what in this space? Why?
To what extent does functional innovation in ice cream help to premiumise the category?

How is this growing chocolate-covered fruit segment performing in freezers?
Who are the brands in this space?
What companies and investors are behind these brands?
Who are their target audiences?
What variants are available?

We will profile two new products or ranges. We need launch date, rsp, and a hi-res picture of each.

Focus On Milk

By Megan Tatum (wordsbymegantatum@gmail.com)

Submissions deadline: 14 August 2026

Value sales of milk are bouyant – why?
How are volumes looking?
Which types, brands and retailers are the biggest hits?
And which have missewd the boat?

From unhomogenised and sleep-aiding to high-protein and high calcium, there are liquid milk products available beyond the norm. What are they – and who makes them?
What occasions and need-states are they aimed at?
How easy – and sensical – is innovating in unflavoured milk?
How innovative can white milk get?

UHT is not doing well. Why?
Is there any thirst for UHT anymore?
Who’s working on increasing demand?
What are they doing?

How have prices changed over the past year – and why?
How have dairy farmers, retailers and shoppers responded?
What’s the forecast for the coming 12 months?

We will profile two new products or ranges. We need launch date, rsp, and a hi-res picture of each.

Focus On Yoghurt

By Megan Tatum (wordsbymegantatum@gmail.com)

Submissions deadline: 14 August 2026

Sales of yoghurt continue to rocket. What’s behind this performance – and which sectors are enjoying the greatest gains?

Greek yoghurt is one of the most popular sectors. What’s the appeal – and which brands are benefiting from it?
How are they innovating – and marketing?
How much potential does the sector have for further gains?
How diverse has it become – and how diverse is too diverse?

Yoghurt is more than just a pot snack. When else are Brits eating yoghurts – and how?
Where do they look for serving suggestions and recipes?
How are suppliers and retailers responding to the wider consumption of yoghurt?

Yoghurt is popular for its protein and gut health benefits. It can also be a luxury experience. So, which brands and own label ranges are tapping which aspect?
How are they innovating and communicating their qualities?
And what demographics are they targeting?
To what degree are children an important audience?