As per the report, Amul has risen from second in 2023 to become the world’s strongest food brand in 2024, with a Brand Strength Index (BSI) score of 91 out of 100 and an AAA+ rating. Amul annually procures 11 billion litres of milk and is worth Rs. 80,000 Crores (US$10 billion), with its products being picked up 22 billion times in a year, the highest in the world. The Amul brand is marketed by Gujarat Cooperative Milk Marketing Federation, the largest farmer owned cooperative in the world.

Among the top 50 global brands listed in the report, Amul is the only Indian brand to be featured. “Being India’s largest food brand and a farmer organisation, we have envisioned to becoming a bridge to bring every agricultural produce of our farmers into the kitchens of our consumers through a variety of products. The categories range from organic aata, rice and pulses, chocolates, breads, rusks and cookies, to ready-to-cook dairy and potato-based snacks, as well as honey,” according to the co-operative.

Jayen Mehta, MD, Amul said, “This is indeed a proud moment for the entire Amul team and our 3.6 million farmers, who have contributed to build and nurture this brand. We have always believed Amul’s currency is not milk, but trust. It is this trust which has created the brand that is loved by every generation of consumers over the last 78 years. “
Amul’s branding strategy has solidified its position as a household name in India. With an 85% share in the Indian butter market and 66% market share in cheese, Amul’s branding efforts have successfully resonated with consumers.

With a growing demand for healthier dairy products, including high protein, low-fat, and lactose-free options. Amul has launched High Protein Milk, High Protein Whey concentrate in plain and chocolate flavours, High Protein Paneer in addition to the High Protein Buttermilk, High Protein Lassi, Lactose Free Sweets, Sugar Free Cookies, Ice Creams, Flavored Milk and Lassi.

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The Fair will count with the presence of a variety of brands of the dairy sector, including:

Sodiaal UK

Sodiaal is a prominent dairy cooperative in France, offering a diverse range of products that includes P.D.O cheeses, Brittany butter, UHT milk, and cream. With a production process deeply rooted in French traditions, Sodiaal takes great pride in supporting the local economy by ensuring that all their products are made exclusively in France. From milk collection to cheese making, the cooperative is committed to maintaining high standards and preserving local craftsmanship.
The Estate Dairy

The Estate Dairy is a collective of passionate individuals dedicated to producing and bottling exceptional dairy products, including premium milk, cultured butter, and cream. Committed to quality and sustainability, the company sources the richest milk from small, local family farms that align with their values. This meticulous approach results in milk with a distinctive golden hue and butter and creams with a remarkably rich flavor. At The Estate Dairy, each product is crafted with the utmost respect for its quality and heritage.

Callestick Ice Cream

The Parker family began farming at Callestick Farm in 1953, and ice cream production commenced in 1989. For over 35 years, Callestick Farm has been dedicated to crafting exquisite ice creams using the finest fruits, confectionery, and local Cornish cream. The company’s range of award-winning flavours is made with fresh milk from their herd of over 380 Jersey X Friesian cows, which graze on 1,000 acres of farmland in the heart of Cornwall. Each ice cream reflects the farm’s commitment to quality and its rich heritage.

Golden Hooves

Golden Hooves is a multi-award-winning, farmer-backed cheese brand that invites consumers to explore not justwhere their food comes from, but how it is produced. Founded on a commitment to excellence, Golden Hooves is a small team with big ambitions and the highest standards in the industry.

Alsop & Walker

Alsop & Walker, a renowned dairy company based in East Sussex, United Kingdom, has been crafting exceptional cheeses since 2008. Their commitment to quality and innovation shines through in their award-winning creations. At the heart of Alsop & Walker’s success lies their master cheesemaker, Arthur Alsop. He skilfully blends traditional craftsmanship with contemporary techniques to produce cheeses that captivate the palate.

Organic Herd

For nearly three decades, Organic Herd has evolved from a single partnership into a leading provider of organic dairy products. Over the past 29 years, the company has expanded its offerings to include a diverse range of products, from delicious milk and moreish Cheddar to high-quality dairy ingredients like milk powder. Renowned for their expertise in organic dairy, Organic Herd is widely regarded as a trusted solution provider for all things related to organic dairy.
Long Clawson Dairy

Established in 1912 as a farmer-owned cooperative, Long Clawson Dairy is a storied institution based in Leicestershire. Today, the cooperative boasts over 30 supplier members, all situated within a 30-mile radius of the dairy. These local farms provide fresh milk daily, which is transformed by the company’s expert cheesemakers into a range of delicious, award-winning cheeses, including Blue Stilton®, White Stilton, Shropshire Blue, and Rutland Red.

Fine Cheesemakers of Scotland
Fine Cheesemakers of Scotland is the premier destination for exploring the finest artisanal cheeses from Scotland. Indulge in a selection of award-winning farmhouse cheeses, such as the deliciously crumbly Anster from St Andrews Farmhouse Cheese Co, the intriguingly named Minger from the Highland Fine Cheese Co, and the classic Dunlop from Connage Highland Dairy. Each cheese represents a rich tapestry of heritage, craftsmanship, and a steadfast commitment to quality.

White Lake Cheese

White Lake Cheese is renowned for producing exceptional artisan cheeses, including a diverse range of soft and semi-hard varieties made from goat, sheep, and Guernsey cow milk. All cheeses are handcrafted on their farm in Somerset. With numerous awards recognizing the quality of their products, White Lake Cheese is confident that customers will discover something to love. The farm’s own goats provide the milk for their distinctive goat cheeses, while a local Guernsey herd supplies the cow’s milk. Additionally, the sheep’s milk used comes from a trusted local farm. Each cheese reflects the farm’s dedication to quality and craftsmanship.

To discover more about the exhibitors and to book your place, visit Speciality and Fine Food Fair online

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This is a result of declining cow numbers and lower milk production profitability, the FAS says. The trend has eliminated smaller and less efficient farms. The decrease will also be seen in factory use consumption, where it is expected to drop by 0.3%. “This is requiring dairy processors to carefully decide for which products they will use the available milk,” reports Anna Galica of the FAS Warsaw office.

Cheese remains the top product made in the EU, with solid domestic consumption and strong export demand driving this. It is expected to hit 10.62 MMT, up 0.6% from 2023. Also driving the cheese sector is both exports and hospitality and tourism, where the former’s growth saw a 3.6% increase in exports, and should expand in 2024 by 2.1%, up to 1.4MMT. A growing popularity of speciality cheeses is benefiting EU exporters, the FAS notes.

However, this will come at the expense of butter, non-fat dry milk (NFDM) and whole milk powder production, according to the FAS. Butter is set to drop by 2.1% to 2.07 MMT in 2024, while NFDM will decrease by 5.8% to 1.4 MMT, with the latter seeing weakness due to lower milk availability and reduced exports due to less Chinese demand. NFDM exports are down by 7.6% versus 2023 levels, and domestic EU demand has also dropped due to the lower use by the food processing industry, as higher prices for cocoa beans reduces demand for NFDM for chocolate production.

Galica says that the EU dairy sector continues to have concerns connected to the new Common Agricultural Policy and the EU Green Deal directives, which are negatively weighing on farmers’ decisions to continue production.

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2024 Irish Cheese Award Winners:

• Supreme Champion: Hegarty’s Cheese, Whitechurch, Co. Cork – ‘Templegall Extra Mature’

Category Winners (Gold Awards):

• New Cheese (All Styles & Milk Types): Velvet Cloud/Rockfield Dairy, Claremorris, Co. Mayo – ‘Cloonbook’
• Raw Milk Cheese (All Styles and Milk Types): Hegarty’s Cheese, Whitechurch, Co. Cork – ‘Templegall Extra Mature’
• Fresh/Soft Cheese (Buffalo, Cow, Sheep, Mixed Milk): Leitrim Hill Creamery, Carrick-On-Shannon – ‘Sliabh An Iarainn’ 
• Fresh/Soft Cheese (Goat Milk): Hollywood Farmhouse Cheeses, Hollywood, Co. Wicklow – ‘Pocán’
• Soft Cheese (Flavour Added): Dingle Farm, Dingle, Co. Kerry – ‘Bricín (Garlic & Herbs)’
• Soft/Semi-Soft Bloomy Rind Cheese (All Milk Types): St. Tola Cheese, Inagh, Co. Clare – ‘Original Log’
• Washed Rind Cheese (Semi Soft, All Milk Types): Durrus Cheese, Durus. Co. Cork – ‘Durrus Cheese’
• Blue Cheese (All Milk Types): Mike’s Fancy Cheese, Newtownards, Northern Ireland – ‘Young Buck’
• Smoked Cheese (All Milk Types): Toons Bridge Dairy, Toons Bridge, Co. Cork – ‘Smoked Scamorza’
• Hard Cheese (Flavour Added): Killeen Farmhouse Cheese, Ballyshrule, Portumna, Co. Galway – ‘Killeen Goats Cheese with Fenugreek’
• Hard/Semi-Hard Cheese Under 6 Months (All Milk Types): Boyne Valley Farmhouse Cheese, Rathkenny, Co. Meath – ‘Boyne Valley Bán’
• Mature Hard Cheese Aged Over 6 Months (All Milk Types): Coolea Farmhouse Cheese, Coolea, Co. Cork – ‘Coolea Matured’
• Mature Farmhouse Cheddar aged Over 12 Months (All Milk Types): Coolattin Cheddar, Knockeen, Tullow Co. Carlow – ‘Mount Leinster Clothbound’
• Retail & Creamery Cheddar: SuperValu Signature Tastes, Vintage Red Cheddar
• Retailer Class – Soft/Semi-Soft: Aldi Specially Selected, Cashel Blue
• Retailer Class – Semi-Hard/Hard: Dunnes Stores Simply Better, Irish Farmhouse Killeen Goats Cheese
• Retailer Class – Exclusive Cheeses: Sheridans Cheesemongers, Drunken Saint

Lifetime Achievement Award: Dick & Helene Willems of Coolea Farmhouse Cheese presented by John and Sally McKenna, in recognition of their passion and long-term commitment to their craft.

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This is why The Real Cheese Project, which has launched this month, is such a good idea. It has been established to champion real British cheese and get more people buying artisan over industrial. Combining promotional and campaign activities, The Real Cheese Project is now looking to engage with artisan makers and independent mongers across the UK, as the organisation gears up to share stories with the cheese loving British public.

Founded by James and Nicola Grant from No2 Pound Street, champions of British Cheese and Academy of Cheese training partners; alongside Sam and Amy Brice of Freshly Ground PR, who have supported the World Cheese Awards, British Cheese Awards, Big Cheese Weekender and Affineur of the Year; The Real Cheese Project will work collaboratively across the speciality cheese world to help showcase the people and products that make it so special.

Consumers will be able to join The Real Cheese Project from September this year, with members receiving a box each month, containing a brand new cheese newspaper and a wedge of cheese with a story to tell, supported by an online tasting session later in the month. In addition, five per cent of all profits will go into a Real Cheese support fund, which will be donated to initiatives that protect, develop and progress real cheese in the UK.

All to the good. Anything that protects and promotes the artisanal side of the cheese making business is to be applauded. In the meantime, we will enjoy the rest of our cheesy finds.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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Founded by James and Nicola Grant from No2 Pound Street, champions of British Cheese and Academy of Cheese training partners; alongside Sam and Amy Brice of Freshly Ground PR, who have supported the World Cheese Awards, British Cheese Awards, Big Cheese Weekender and Affineur of the Year; The Real Cheese Project will work collaboratively across the speciality cheese world to help showcase the people and products that make it so special.

Consumers will be able to join The Real Cheese Project from September this year, with members receiving a box each month, containing a brand new cheese newspaper and a wedge of cheese with a story to tell, supported by an online tasting session later in the month. In addition, 5% of all profits will go into a Real Cheese support fund, which will be donated to initiatives that protect, develop and progress real cheese in the UK.

Sharing editorial content across its newspaper, website and social media profiles, The Real Cheese Project will bring real cheese stories to life for its followers. From soil, grass and livestock through to makers, microflora and mongering, this content will celebrate all those striving for better, for the land, animals and people, as well as in cheesemaking excellence.   

Beyond its own channels, The Real Cheese Project will reach out to campaign for real cheese, through independent research, surveys and PR activities, including collaboration with other key organisations in the industry to share positive developments and provide timely and informed media responses to news stories relating to any controversies as they arise.

James Grant, co-founder of The Real Cheese Project, commented: “We’re so excited to be launching The Real Cheese Project at a time when farmers, cheesemakers and retailers are facing challenges on every front. Britain loves its cheese, but most people aren’t aware of what’s on offer away from the industrially produced staples that they’re used to, and the good that small dairy farms are doing for our planet. There’s a huge story to tell here, starting with healthy soil, but encompassing so many other pressing issues of today, including ethical dairy farming, sustainable land management and technological advances to reduce emissions. We’re here to tell these stories, with lots of incredible cheese to eat along the way.”

Sam Brice, co-founder of The Real Cheese Project, added: “With over 1,000 artisan cheeses to choose from in Britain, we’d love to see more consumers seeking out something new from independent cheese shops. Real cheese brings a lot of joy as an end product, but there’s so much that lies behind each clothbound truckle and delicate mould-ripened cheese, from handmade techniques and local milk, through to biodiverse farmland, farming families, local economies and our food heritage. By joining The Real Cheese Project, cheese lovers can support the complex ecosystem that sustains real cheese in the UK, while taking their curd nerdery to the next level.”

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The FAO Dairy Price Index increased for the sixth consecutive month, up 2.9% from February, led by rising world cheese and butter prices. It averaged 124.2 points in March, up 3.5 points from February, marking the sixth consecutive monthly increase, but remained 11.1 points (8.2%) below its value in the corresponding month last year. In March, world cheese prices increased the most, reflecting the steady import demand from Asia, higher internal sales in Western Europe leading to the spring holidays, and seasonally falling production in Oceania. 

As a recent visit to the IFE showed, what people are continuing to do is eat cheese. The UK’s biggest plans for export are in the cheese sector. In a way, cheese has always been a travelling food. It can be stored for months, and still tastes delicious. It is nutritious and filling. Perfect for any long journeys one has planned. 

And there will be no better place to eat cheese, than at the International Cheese & Dairy Awards in June. Held at the Staffordshire County Showground on 27 June, it will be a convening of thousands of like-minded dairy folks, eating cheese and talking about the industry. We will also be discussing other types of dairy products, because as we all know, dairy comes in a wonderful range of types and flavours. Come visit!  

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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Consumers are eating more of this dairy product than ever before, spurring growth in imports. According to data from United States-based export-import trade intelligence firm Volza, there were 4,464 import shipments of cheese into Bangladesh, imported by 524 Bangladesh traders, as of 1 January 2023 to October 31. Bangladesh Bank reported commodity import statistics, which showed in July-November 2023, Bangladesh imported US$154.9 million (€142.2m) worth of milk and cream goods, up from US$144.9 million in July-November 2022.

In response to greater demand within this 170 million person market, domestic manufacturers are also seeking to produce more cheese. New York-based data technology company Knoema Corporation reported that 1,269 tonnes of cheese was produced in Bangladesh in 2021, up from 1,228 tonnes in 2020, up 3.3 per cent year-on-year.

The Bangladeshi cheese industry is set to grow further. According to Germany-based market research and analysis company Statista, Bangladesh cheese market revenues for 2024 are projected to be US$960 million (€881.6m), with an anticipated compound annual growth rate (CAGR) average annual growth rate of 9.7 per cent from 2024 to 2028. Such trends are promising for the future of the country’s cheese industry.

Cheese crafting

Sheikh Mohammad Nishan grew up witnessing his father crafting cheese in their village within a wetland ecosystem in Austagram, Kishoreganj, central Bangladesh. However, there was little demand for cheese in their poor village. So, his father would transport the cheese to Dhaka to sell it in Bangladesh’s capital.

Nishan’s father instilled an understanding that cheese production was not just a business in Bangladesh, it was a tradition passed down through generations in their village for centuries. Since then, media reports have rediscovered the rich tradition of the soft, white and salty Austagram cheese, reigniting demand and motivation for local traditional artisans to preserve their craft.

“Many prominent figures, including our prime minister and presidents, have purchased my cheese. Cheese making has been our profession for approximately 300 years,” Nishan told DII. He said 15 to 20 villagers produce Austagram cheese: “I sell around 10 kilograms of cheese every day,” said Nishan, “The per kilogram of my cheese costs around Bangladesh Taka BDT1,000 [US$9].” Austagram cheese makers use raw cow or buffalo milk, abomasum (a cow’s fourth stomach), water and salt as ingredients. They procure abomasum from local slaughterhouses, clean it with water, cut it into four or five pieces, season it with salt, and leave it to sun-dry for 15 days.

The dried abomasum, which secretes rennet, is soaked and then infused into milk, promoting natural separation of curd and whey. Extracted curds are compressed, placed in baskets and pressed to exclude water. The next day, the round-shaped cheese is coated with salt and is ready in 24 hours.

Nishan said one kilogram of cheese requires about 10 kilograms of milk. The region’s wet summers are optimal for cheese, as the cows and buffalo get more grass for grazing and hence produce more milk.

Austagram cheese sales were also boosted when Bangladesh Prime Minister Sheikh Hasina in 2020 praised it as being international in quality at a public event inaugurating a new road in Kishoreganj, saying, “Now that the road has been constructed, now I think we can send the cheese produced in Austagram not only to Dhaka but also abroad.” The cheese has also been celebrated in high-profile banquets featuring Bangladesh’s PM and former president, Mohammad Abdul Hamid.

This increased promotion has encouraged Bangladeshi households to buy more cheese of other varieties too, with some local dairy companies mass producing cheese.

Growth anticipated 

Faruk Ahammed, manager of cheese maker Hazrat Traders, which makes cheese branded as Hazrat Alir Ponir, said, “Cheese demand is gradually increasing.” This business is a medium-scale cheese company based in Panchagarh, the northernmost district of Bangladesh, specialising in mozzarella and cooking cheese, made from boiled milk and vegetable rennet, and used in curries. He told DII from his corporate office in Dhaka, “For example, two years ago we produced around 50kg of cheese per day, but now we produce around 150kg per day in our factory.

“We supply cheese to supermarket shops like Agora, Shwapno, Meena Bazar, etc. Mozzarella is in high demand here, and restaurants also use our mozzarella cheese. Our restaurant dealer takes around 500 kilograms of cheese every month,” said Faruk.

He said the market was competitive, with companies such as Pran-RFL Aarong, Ultra, and the Ezab Group all offering cheese to Bangladeshis.

Kamruzzaman Kamal, Pran-RFL marketing director, one of the largest conglomerates in Bangladesh and a market leader in the cheese sector, stressed how his company promotes Dhaka Cheese, a cottage cheese snack product, but its primary focus is on marketing mozzarella. “It is used in various dishes, and has a higher demand here,” he said.

Inside the tapestry of time 

A M Saadullah, known as Tutu Saad among his peers and cheese admirers in Dhaka, and founder of Tutu’s Artisan Cheese in Dhaka, is another dairy executive stressing the traditions behind Bangladesh cheese. An octogenarian cheese crafter, he discovered his passion for cheese in 1968 during air force training in Pakistan’s Swat Valley (when Bangladesh was East Pakistan), when he was fascinated by the cheesy-flavoured yogurt made by the local tribal people.

He now runs an artisanal cheese factory that makes cheddar, gouda, Swiss gruyere, manchego, colby, camembert, brie, halloumi and feta-style cheeses. However, he notes the Bangladeshi cheese traditions are to be encouraged, in products such as Austagram and Dhaka Poneer, a hard, crumbly, white cheese. Stressing cheese was introduced to Bengal by the Portuguese around 400 years ago when they were the first European settlers in the region, making the dairy product for the two months’ return voyage to Portugal. “They used to suffer from diseases due to a lack of protein on their journey back home. As milk perished fast, they started making cheese and stored them in the ship. That is how the cheese got introduced here,” Tutu told DII.

Muslim Bangladesh allows the use of rennet, which is banned in India due to Hindu religious reasons linked with cows, even if rennet imports into Bangladesh still attract 10 per cent duties.

Taking off

Should the country’s cheese industry really take off, it may need to import significant volumes of rennet, but it will need to increase exports for this to happen, which are currently very small.

The Export Promotion Bureau (EPB) of Bangladesh said that the country exported cheese and curd worth just US$17,652 from July 2022 to June 2023.

Kamruzzaman stressed that the sector remains “in the nascent stage” in Bangladesh, with Pran “yet to look at the export potentials,” he said.

One problem hindering Bangladesh’s cheese potential are the shortage of cold storage facilities. “We don’t have a cold storage crisis at Pran since we deal with various types of pasteurised milk, butter, curds, and frozen food – so we have to maintain the cold chain. But for others, they must enter the market by establishing the cold chain. So, this is an entry barrier in this sector,” said Kamruzzaman.

Bangladesh’s developing road and rail transport services makes it difficult to reach products in remote areas, while maintaining cold chains. But it is improving gradually,” he added.

Hasib Khan Tarun, former chairman of Bangladesh Milk Producers Co-Operative Union (Milk Vita), a dairy company supervised by the country’s ministry of local government, rural development and co-operatives, agreed with Kamruzzaman on the cold chain problems.

“Since it is a hot country, using freezing lorries is essential, and we need more freezing cars,” said Hasib Khan. “Besides, we need more promotion to further popularise cheese in Bangladesh. However, its potential is flourishing day by day. The market is expanding exponentially.”

Kamruzzaman concurred that demand is growing “as more people are eating fast food such as pasta, burgers and sandwiches,” which may contain cheese. Hazrat Alir manager Faruk said that as Bangladeshis are learning to use and eat cheese more than before, “cheese has a bright future in this country.”

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In a market where consumers are highly focused on value, health concerns remain a powerful purchase driver. In the US, 51% of cheese consumers are attracted to products with on-pack health claims, while 38% of those in Spain and Italy say they would buy a product that offers a nutritional benefit.¹

With 42% of consumers globally saying that protein is the most important ingredient², boosting its content in cheese is one of the best strategies to improve nutritional status and allow health claims.

Now Arla Foods Ingredients has launched two new recipe concepts that showcase how its solutions can meet both these needs. Based on high-quality dairy ingredients, they allow manufacturers to swap out milk fat in favour of healthy milk proteins, as well as increasing calcium content.

A new cream cheese concept offers creamy texture and taste despite containing 50% less fat than standard recipes. Rich in high-quality whey proteins thanks to the inclusion of Nutrilac^® QU-7650 and CH-4560, it delivers all the essential amino acids.

Meanwhile, a low-fat solution for individually wrapped cheese slices uses the fat-mimicking proteins in Nutrilac^® FO-7065 to reduce the need for skimmed milk cheese. Also containing milk mineral concentrate Capolac^®, a single 20g slice contains as much calcium as a large glass of milk. 

Claus Bukbjerg Andersen, senior category manager, cheese at Arla Foods Ingredients, said: “Cheese consumers are highly focused on nutritional value, in particular protein content. At the same time, they still want indulgent taste and texture. While this has posed challenges for manufacturers, it has also opened up new opportunities. As our new concepts demonstrate, the right ingredients can give a cheese product a major nutrition boost, creating opportunities for health claims without sacrificing on taste or texture.”

The new concepts are showcased in five new Arla Foods Ingredients videos, available at https://webinar.arlafoodsingredients.com/dairy

¹ Mintel ‘The Future of Cheese’, 2023

² Innova ‘Top Ten Trends Opportunities for 2024’

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The project is financed with own resouces and loans from Citadele Bank. The Latvian Government, through the Latvian State Development Finance Institution, will contribute €8.5 million to the setup.

Vilvi Group is one of the largest dairy processing groups in the Baltic States, with a historical export share of around 90%. The main export markets are European Union countries, and the firm also exports to Asia and other continents. The Group consists of Vilkyškių pieninė, Modest, Kelmės pieninė, Kelmės pienas, Pieno logistika and Baltic Dairy Board in Latvia.

According to preliminary unaudited data, the net profit of Vilvi Group was €14.6 million in 2023, or 15% more than in 2022, when the net profit was €12.7 million. The group’s EBITDA amounted to €21 million, an increase of 9.1% compared to the previous year.

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 The Soil Association-approved blue cheese has taken 12 months to develop using Acorn Organic Dairy’s organic milk from cows grazing on pasture in Yorkshire and the Durham Dales. Organic versions of its other cow’s milk cheeses will follow, creating a full organic range.

Shepherds Purse, which is celebrating its 35^th anniversary this year, has established an award-winning range of 10 cow, sheep and buffalo cheeses, but this will be its first organic cheese in the range. It is now available for independent retailers and cheesemongers to order via their wholesalers, and to consumers online, as of 1 March 2024.

Yorkshire Blue, a mild and creamy cow’s milk blue cheese, launched in 1995 and was the family-run cheese maker’s first blue cheese. It has gone on to become Shepherds Purse’ most popular cheese winning a trophy cabinet of awards including Gold at the World Cheese Awards 2019. It is sold in multiple retailers, cheesemongers and independent food retailers across the country including Waitrose, Marks & Spencer, Morrisons, Booths, Sainsbury’s and Tesco and makes up over 40% of its total sales.

Caroline Bell, joint managing director of Shepherds Purse cheese said: “We’re thrilled to have officially launched the organic version of our popular Yorkshire Blue in collaboration with Acorn Organic Dairy.  We’ve been driven by a passion for artisan cheese making and health, which has gone hand-in-hand with a deep commitment to farming and sustainability, ever since our mum, Judy Bell, founded Shepherds Purse 35 years ago.  It’s special to be launching this cheese in our 35^th year, making Yorkshire Blue available to those who are choosing organic for many reasons including for health and sustainability.”

Consumer interest in buying organic food is increasing with figures from the Soil Association’s annual report showing that the organic food and drink market grew 2% in 2023 ending the year valued at £3.2billion almost double its value in 2011.

Shepherds Purse, based near Thirsk, North Yorkshire, is an independent family-owned dairy. It was established by Judy Bell MBE in the 1980s and is now run by her two daughters Caroline Bell and Katie Matten. Their cheeses are available across the UK in most major multiples as well as farm shops, independent delicatessens and specialist cheese shops.

For more information on Shepherds Purse, visit: shepherdspurse.co.uk

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In 2023, cheese production improved over the prior year for seven months. That being said, cheese exports for the country declined by 3% in 2023, with overall exports of dairy products dropping by 16%, the USDA’s Foreign Agricultural Service reported. The FAS also reported that cheese imports into the US increased by 2%, to more than $4 billion in value. Ireland and New Zealand were the primary exporters and other countries seeing gains were Mexico, which increased its exports by 10% to $291.1 million, and the UK, which saw a 44% rise to $172.2 million. Canada also saw a sharp gain of 25% to $383 million in exports.

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However, with consumer confidence beginning to rise, monetary policy having its desired effect, and shoppers increasingly seeking out versatile and convenient food products, there’s plenty to be optimistic about in 2024 and beyond.

Heloise Le Norcy-Trott, group marketing Director for Lactalis UK & Ireland explains: “After two years of contracted volume sales^[ii], the cheese market has an opportunity to regain momentum. Looking forward to 2024 and beyond, these are the cheese trends we think retailers should be aware of.”

Recovery of branded cheese:

When the UK cost of living crisis began in late 2021, the tightening of budgets subsequently led to cost saving behaviour from consumers, including many switching to own label products. While the UK is by no means out of the woods, there’s reason to be optimistic for 2024. The Bank of England has predicted inflation will keep falling in 2024[iii], and GFK’s long running consumer confidence index now measures at -30 for October 23, up from -47 last year. As a result, we expect a recovery in market share for branded cheese as pressures on shopper spending ease, especially with cheese types where quality and taste are emphasised, such as continental. As part of this recovery, embracing innovation to drive excitement back into the category will be paramount. Whether it be alternative flavours or growing categories like hot eating cheese, new product development allows brands to differentiate themselves by offering something different.

Premiumisation driving growth:

Even though grocery prices are increasing, and consumers have been choosing to buy fewer units of cheese, premiumisation still has the potential to drive market growth. This is likely to come from a combination of new and old consumer habits – exploring new ways of enjoying cheese, like enjoying hot and using it in different recipes, and rediscovering varieties they previously enjoyed. With cheese being a household staple, it’s important that the industry and retailers continue to adapt, expand, and innovate their offering in the coming months, to cater to changing consumer demands as shoppers get back into cheese.

Cheese as a source of protein:

There is a growing interest in how what we eat and drink affects our bodies – with more than half of consumers reading product labels more than last year[iv]. Therefore, one trend to look out for is consumers seeking out cheese for its nutritional benefits. For example, cheese is packed full of essential dairy nutrients, such as protein, with it providing 15% of our daily requirement[v]. Unlike some plant-based proteins, cheese contains all of the nine essential amino acids (the building blocks of protein) that our bodies need. Protein is vital for many different functions in the body including building and maintaining muscle and supporting healthy bones but also for helping to make other body tissues and organs, the antibodies in our immune system and haemoglobin, an important protein that carries oxygen in our blood (British Nutrition Foundation 2023).

Everyday pleasures and special occasions:

As confidence returns, shoppers are likely to be open to spending more on cheese as an affordable indulgence. That’s not just in the run up to Christmas, as seen in the last two years, but all year round, enjoying premium, hot eating, blue, and selection packs, as well as hard and soft specialty cheeses, as treats for ‘me’ moments and celebrations with family and friends. Cost pressures are resulting in consumers having more ‘big nights in’, which are often major cheese eating occasions. Recent research shows 2 in 5 (40 per cent) of us plan to go out less often^[1], and three fifths (61 per cent) are spending more cautiously[2], but we still want affordable indulgence, when we treat ourselves or entertain at home. Speciality cheeses and hot eating cheese options offer retailers an additional way to tap into the ‘big night in’ occasion.

Growth in hot eating cheese:

Hot eating is currently one of the highest grossing cheese categories, offering quick and tasty hot meal-time solutions, and another area where retailers can encourage premiumisation. Président A La Carte Crispy Bakes with Brie and our new Seriously Cheese Burgers, which launched in July, are the fastest growing and top contributing brands to category value and volume growth.[vi]

Increased use of cheese as a meat alternative:

Cheese is a major recipe ingredient in many popular meat-free dishes, while hot eating cheese products provide consumers with a tasty vegetarian meat replacement they can enjoy at any time – while also appealing to consumers trying to reduce their meat intake, as an alternative to meat protein. Health is a growing consideration for many, and our recently launched Seriously Cheese Burgers represent a new sub-category within the hot eating fixture, which previously focused on indulgent products like baking camembert and fondue.

More convenient formats providing cooking and recipe inspiration:

Time-poor consumers are likely to be drawn to cooking with cheese using timesaving options such as grated and sliced formats, which have seen sales rising as work patterns normalise. Sliced and grated – the UK’s second biggest cheese subcategory after block cheddar – increased +16% and fell just -0.5% in volume[vii], in line with the overall cheese trend. Grated cheddar has seen a proportionately larger rise than block cheddar in volume bought per trip, likely due to its comparatively lower rise in average price, but also its convenience for busy shoppers. The latest addition to Lactalis UK & Ireland’s grated offering, Leerdammer Grated in 160g resealable pouches is an authentic Dutch cheese that is finely grated for perfect melting, offering an alternative to cheddar in recipes, with a unique flavour.

Despite being an everyday essential, the ongoing cost-of-living crisis, inflation and Brexit have unsurprisingly impacted how frequently consumers are buying cheese.

Greater personalisation:

New consumers coming into the market are likely to seek ways to express their individuality and personalise how they use cheese, based on imagination and personal preferences. As these shoppers recognise the recipe potential for cheese and the varieties that are available, we can expect greater creativity in its use in planned dishes, and making use of leftover cheese. In addition to the growing range of recipes available online, TikTok and other social media will increasingly impact people’s cheese tastes and usage.

With the demand for affordable indulgence driving the category, we can expect a blurring of the distinction between speciality, every day, and recipe cheese, and cheese lovers ‘mixing it up’ with treats like brie on toast. While it’s unlikely British consumers will forsake cheddar as the nation’s favourite cheese, they will increasingly want to widen their cheese repertoire, and products like Lactalis’s Leerdammer slices, the number #1 cheese slices brand in the UK in value sales,^[viii] will encourage them to think ‘beyond the block.’

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As Lactalis UK & Ireland notes in the Grocery Trader, shoppers are increasingly seeking out versatile and convenient food products, meaning there is a lot to be optimistic about. Cheese fits that bill nicely.

It’s sometimes a case where everything old is new again, and the idea of hot cheese holds everything we like in cheese: warmth, nutrition, taste. Coming into a place with a cooked cheese meal is a delight to the senses, no matter what form it takes – melted toastie, fondue, an oven-baked Camembert, potatoe topped with cheese, and pasta and cheese.

This year, the end of the holiday season has not meant the end of the cheese board. I have noticed retailers such as Sainsbury’s in the UK offering multiple packs of cheese more often. making them handy for dinner parties, or just when it’s easier to grab and go. No matter how it gets into the trolleys, it’s clear that cheese is the product that wins hearts and minds in the supermarket aisles.

Here at Dairy Industries International, we will also be among the cheeses, at the International Cheese and Dairy Expo, set for 27 June in Stafford, UK. Along with the Society of Dairy Technology Symposium and Dinner on 26 June and the ICDA Awards and networking lunch, it promises to be a solid two days of all things dairy in the UK. Don’t miss it! Please contact Samantha Bull for ways to get involved, ranging from exhibiting to speaking: sam@bellpublishing.com.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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Chelsea Pensioner Norman Bareham, who served in the Coldstream Guards – the oldest continuously serving regular regiment in the British Army – was tasked with cutting the Ceremonial Cheese, a magnificent 24kg Montgomery Cheddar donated by J.A & E Montgomery, at the event.

The centuries old tradition of donating cheese to the In-Pensioners began over 320 years ago in 1692 and cheesemakers have continued to do so ever since. Sixty four years ago the process of the cheese donations was organised into a Ceremony of celebration and gratitude to the Chelsea pensioners for their service.

Dairy UK is honoured to continue the tradition of hosting the Annual Ceremony of the Christmas Cheese, which is never complete without the fine vintage ale kindly donated for the Chelsea Pensioners by Asahi UK and the Fuller’s Griffin Brewery.

Paul Vernon, Chairman of Dairy UK said: “We are very grateful to the cheesemakers from across the UK for their generous donations and their ongoing commitment to celebrating the men and women of this great British institution. This annual donation is a great tradition of paying tribute to the courage and contribution of our war veterans and we at Dairy UK are proud to play a part in this historic event.”

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Amcor and Fromagerie Milleret have worked together for over 30 years, on soft cheese products and sustainable packaging. Utilising Amcor’s AmFiber Matrix recycle-ready breathable wrap, Fromagerie Milleret’s new paper packaging solution is recyclable in existing paper streams, without compromising the quality or integrity of the product itself.

Q. How does the new packaging address sustainability trends, and how long did it take to develop?

The new packaging of Fromagerie Milleret’s L’Ortolon Bio and Le Baron Brie utilise Amcor’s AmFiber Matrix packaging.

Providing a more sustainable solution for soft cheese packaging, the AmFiber Matrix soft cheese wrap is certified as a recycle-ready solution in countries with established paper streams. This includes locations such as Germany through Cyclos-HTP, Italy through Aticelca 501/2019, and of course, France via CEREC. As a recycle-ready solution, the packaging addresses concerns of packaging waste, whilst also combating food waste with refined technology to protect the quality and freshness of soft cheese for longer. All of which contributes to an improved customer experience and greater innovation around Amcor and Fromagerie Milleret’s sustainability credentials.

This is the result of Amcor’s long-term commitment to providing solutions for breathable soft cheese packaging. In 2015, Amcor launched its first paraffin-free packaging, with a simplified structure that enabled the soft cheese to ripen in-pack, both naturally and in a controlled way. Since then, our R&D team has invested time and effort to improve this solution and make it recycle-ready, ensuring consistent quality, taste experience and shelf-life performance.

Q. What does Amcor consider the top priority in developing new packaging technology?

Amcor develops responsible packaging solutions for food, beverage, healthcare, home and personal care, and collaborates with a wide variety of customers. Our top priority is to improve the sustainability performance of packaging while also improving product

protection. In 2018, the company made a pledge to develop all its packaging to be recyclable or reusable by 2025. For dairy products, this pledge has inspired new recycle-ready packaging solutions for hard cheese, soft cheese, mozzarella, yogurt and processed cheese.

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As part of the revamp, its biggest selling SKU ‘Crackler’ has also had its maturity time increased from 18 months to 24 months. The move aims to further improve the taste experience and differentiation of this core SKU. This month, ‘Crackler’ has also been named as a Which? Best Buy in the extra mature cheese category.

The new look gives Davidstow a more premium look and feel, improved fixture stand-out and SKU navigation. Previous Davidstow packaging used variant-led packaging colours, which have been replaced with a new inky blue brand colour consistent across all three variants, as well as a new logo. The new brand platform ‘Awaken The Moment’ focuses on the sensory joy of eating the cheese whilst tapping into the brand’s Cornish heritage.

The retail brand is valued at £10.6m,[1] having grown 5.9% over the past 12 months.[2] In the past 12 weeks, volume sales have increased by 12.7%[3], bucking the trend for volume decline in the pre-packed cheese category[4].

Jonathan Westlake, head of brand for Davidstow, commented: “Consumers love Davidstow cheese for its depth and complexity of flavour at an accessible price point.

“Our new ‘Awaken The Moment’ platform aims to bring to life the joy of eating high quality Davidstow cheddar in everyday meals and snacks. We also wanted to broaden our appeal to a younger food-savvy audience. Our Cornish heritage is an incredibly important part of what makes Davidstow special and we’ve dialled that up on pack within the new logo.

“Extending our maturation period for Davidstow Crackler not only gives us a point of difference as one of the longest matured cheddars on the supermarket shelf, but critically enhances the flavour profile.

“I am really proud that we have given Davidstow the branding it deserves, reflecting the quality of the product within the packs.

The new brand launch will be supported through shopper marketing in-store, retailer Christmas magazines and a programme of consumer shows and events next year.

The brand’s website (davidstowcheddar.co.uk/shop/) sells exclusive aged cheddars, formats and gift sets perfect for Christmas gifting including the 60 month Special Reserve sold to a number of restaurants with MICHELIN stars.

Davidstow is stocked in Tesco, Sainsbury’s, Morrisons, Ocado, Co-op and Asda. The new packaging will start to appear on shelf from the end of November.

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The people involved in the project give us an insight into their successful cooperation and update us on current projects and new trends in the field of food packaging.

What makes Vergeer Holland different?

Diederik Vergeer, CEO Vergeer:

Vergeer specialises in all types of cheese. What makes our company stand out from the rest is that we are a cheese maturer. We purchase products from various partners and let them mature in different stages in our facilities. This allows us to offer food retailers, restaurants and food services an enormous variety of cheeses. Vergeer is a family business that stands for sustainable management. We put future generations at the heart of all our business activities, which is how our new, forward-looking site in Bodegraven came into being. The project was called ‘Next Generation’. The building has plenty of space and gives us the opportunity to expand in the future. It was also designed with modern sustainability aspects in mind, such as using solar energy and using waste heat from the plants’ machinery. After all, we need to do everything we can to reduce our carbon footprint. We are also committed to this with our products and processes.

What is the current state of sustainability and resource conservation efforts in the food and packaging industry?

Max Wolfmaier, head of product sustainability, adapa: Resource conservation and sustainability when it comes to food means first and foremost saving it from spoiling quickly. That’s why providing products with as much as protection as possible to avoid food waste is the top priority.

Our aim is to contribute to a circular economy with our products because it’s the most effective way to make an impact – if the recyclable material flows back into the system after it has been used, then this reduces the need for new plastic and lowers the carbon footprint of subsequent products. It’s crucial to get the recyclable material streams as pure as we can here, so that the recycling process produces the highest-quality secondary material possible. The packaging industry is working intensively on circular solutions. adapa has already made a tremendous amount of progress in this regard – our goal is to offer recyclable packaging everywhere by 2025, thus closing loops.

Frank van Leeuwen, purchase manager, Vergeer: Consumers and retailers often think of sustainable packaging as being made of paper. Paper packaging would have to be coated in order to package our products safely, which would have an impact on recycling and drastically alter our ability to process them. That’s why we take a two-pronged approach, which sees us both minimise the amount of materials we use for our packaging and convert our packaging to recyclable solutions. We also see this commitment in adapa – its extensive expertise in packaging designed for recycling and the ability of its R&D department to customise the products so they meet customer requirements made the group the perfect partner.

What was this project about?

F.v.L.: One of our biggest customers had specific ideas about what they wanted for a new cheese packaging for mild Gouda. We were faced with the task of providing a resealable lidding film to fit a mono APET bottom web. adapa showed us a way we could do that, which we were very impressed with. That’s how this joint project came about.

Benjamin Leviez, product and application specialist manager, adapa: We started initial talks with Vergeer about three years ago, when we presented the company with various different options and discussed them in depth. We think these discussions are important because at the end of our consultations, we want everyone involved to be happy that we’ve arrived at the best solution for the task at hand. This is also what happened in the cooperation with Vergeer.

How was the solution implemented?

Anthony Chaumuzeau, regional sales manager – Benelux, adapa: Our R&D department analysed various guidelines on packaging requirements with Vergeer and developed a kind of specification. The design for recycling was central to this, as was a reclose function that both ensures the product is guaranteed to be as fresh as possible throughout its entire storage period after the first time it’s opened, and that counteracts food waste. In addition, high-quality printing was desired. At the same time, line productivity had to be maintained, which is one of the biggest challenges when changing materials on existing lines. We presented various solutions and started the first round of tests at the beginning of 2020.

M.W.: We recommended that Vergeer use FlexiClose(re) AMX, a top web that is based on polyolefins and has a density of less than 1 g/cm³, which means that the printed lidding film of the packaging can be largely separated at recycling plants using the float-sink separation process, meaning the mono APET can then be sent for recycling. We had already worked out the basic structure of this web when the project kicked off, but the art lies in the fine-tuning involved in each individual project.

A.C.: In this case, for example, the sealing layer of the web has been optimised to ensure safe and reliable sealing on mono APET. For the reclose function, we had to make sure that the web could be pulled on evenly without tearing and that it wouldn’t curl in the process, in order for the reclose to work as we needed it to. All the development steps were coordinated together with Vergeer and its customers, who placed their trust in our comprehensive expertise.

F.v.L.: As a naturally matured product, the size and shape of cheese always vary a little. So to make sure we used the materials sustainably, we minimised the packaging format as much as we could compared to the previous solution. The packaging is now 190 mm long instead of 205 mm. We reduced the material thickness of the APET bottom web from 330 µm to 250 µm. adapa’s solution has reduced the weight of the top web by almost one gram per m2. The material can be processed efficiently on our packaging lines despite the change in specification, so productivity hasn’t been affected – that was very important to us. We now need 26 to 30 per cent less material overall for the new packaging. Our customer is very satisfied with the result.

What is the importance of product protection also considering the conservation of resources?

M.W.: Product protection has the highest priority at adapa, and we want to do this in the most resource-efficient way possible. With our FlexiClose(re) AMX, we have developed a solution that does everything it needs to: it seals on mono APET, has excellent reclose properties, protects the product and features a good machinability. The industry is of course heavily focused on the topic of design for recycling at the moment, and it’s no different for us: Vergeer’s packaging consists of several components, in this case a mono APET tray and the FlexiClose(re) AMX lidding film, which can be almost completely separated from each other using the float-sink separation process. In this process, the packaging is crushed and placed in a water bath. The flakes of the lidding film then float to the top and the tray components sink to the bottom due to their different densities. This separates the different components and the mono APET can be fed into the appropriate recycling stream.

What needs to happen for recyclable packaging to become the standard across the board?

A.C.: Recycling, or rather the collection, sorting and recycling of packaging, still varies greatly between the individual EU countries. The differences in recycling systems across Europe make it difficult for our industry to design some packaging so that it is considered equally recyclable in

different countries and can thus be put into a cycle. As a result, some solutions are not considered recyclable in every country. We support the EU Parliament’s policy to implement uniform regulations across the whole of Europe. All the pressure on our customers to deal with this issue is currently coming from the retail sector, which has set itself concrete packaging targets in many cases and is making demands on the manufacturers. But nowadays, the end consumer also expects companies to address the issue of sustainability in packaging. We advise our clients on how to adapt their solutions to these dynamic conditions.

M.W.: For us, the best solution for sustainable packaging is recyclability. This is because the recyclability or the use of recyclates has a significant impact on a product’s carbon footprint. The industry is working to further improve recyclability and recyclate quality, while legislators are creating the framework to allow recycled materials to be used for food packaging. This is something that mono APET trays could potentially already be used for, seeing as APET bottles are already a common sight on shelves. This closed product cycle is a prime example for our industry and demonstrates what can be done with design for recycling, targeted collection and innovative recycling technology.

What are the latest developments in the packaging market?

F.v.L.: Before the pandemic, sustainability was the number one topic in the industry. Now, our customers are dealing with the effects that the war in Ukraine is having on both prices and availability, with security of supply being a critical issue in particular. But we’re also seeing sustainability making a comeback. Many suppliers are taking a big step in this direction right now by drastically reducing the amount of materials they use. For example, they’re replacing rigid (stable) packaging with flexible packaging by doing away with trays or thermoformed bottom webs. Here in the Netherlands, more and more products are sold in flowpacks, allowing manufacturers and retailers save considerable amounts of packaging materials and reduce waste.

M.W.: It is also fitting that the amount of work being done to develop concepts for reusable packaging continues to grow. Policymakers are also keen on this type of packaging, as it actively reduces the amount of packaging waste generated. Making these types of systemic changes involves substantial amounts of investment, but they could become a significant part of our packaging landscape in the future.

A.C.: Digitalisation is another trend. The packaging of the future will have additional information printed on it, so as to optimise recycling processes. For instance, it can provide the recycling company with exact information on a packaging’s material composition.

What innovations can we expect to see from you in the near future?

B.L.: adapa’s R&D department is continuously working on new resource-saving packaging solutions. As it happens, the project with Vergeer has already benefited from another improvement resulting from the team’s work: the lidding film is now thinner than it was at the start of the project – without sacrificing quality or performance.

F.v.L.: We look forward to continuing our proven partnership with adapa. Together, we are committed to providing first-class packaging solutions for our customers while simultaneously creating the perfect harmony of quality and sustainability. At Vergeer, we also implemented a packaging for grated cheese that is also based on polyolefins, and we’re consistently implementing the current design for recycling as part of our efforts. So the retail sector – which has also become more demanding when it comes to design for recycling – has something to look forward to.

‘reThink’ initiative info box

‘rethink’ – a sustainability initiative of the adapa Group

Flexible packaging solutions specialist adapa Group is making ‘rethink’ the guiding principle of its packaging development. This initiative sees existing packaging solutions put to the test in close cooperation with customers in order to create more sustainable alternatives. In 2019, the Group was the first company in the industry to have recyclable solutions in its portfolio for all segments except pharmaceuticals. The initiative, which aims to motivate users to rethink their approach to packaging, ranges from consulting and concept development to process implementation, and also supports customers in implementing more sustainable packaging based on adapa’s 5R concept (recycling, replace, reduction, renewal, responsibility). In addition, the Group is committed to establishing closed-loop concepts and avoiding food waste – two of the most important factors in reducing the carbon footprint in food production – in close partnerships with international networks, start-ups and research institutes.

‘FlexiClose(re)’ info box

FlexiClose(re) AMX – a reclose solution for mono APET trays

With the FlexiClose(re) AMX, packaging specialist adapa has developed a resealable web based on polyolefins that is ideal for creating especially user-friendly packaging that offer a high degree of convenience. The highly transparent web with excellent sealability has a density of less than 1 g/cm³ and reliably seals MAP packs produced on thermoformers or traysealers with a mono APET bottom web. It can be equipped with different reclose versions, making it easy to adapt to the application and opening forces required. In addition to the FlexiClose(re) AMX, adapa has other resealable lidding films in its portfolio, providing a solution for all other common bottom webs. The MonoClose(re) P-type, which seals against PP and is recyclable in the PP stream in combination with adapa’s C-base bottom web, is also worthy of a special mention.

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The new recycle-ready grated cheese flowpack provides a 47% reduction in carbon footprint^² compared to Cathedral City’s previous packaging. It is designed in accordance to The Circular Economy for Flexible Packaging (CEFLEX) guidelines, and is certified as recyclable by the cyclos-HTP institute. 

Consumers can now recycle the new mono-PE AmPrima flowpack for Cathedral City with bags at large supermarkets or alternatively via the TerraCycle Cheese Packaging Recycling Programme, available at various locations in the UK.

“The collaboration between both companies addresses some of the biggest challenges facing cheese manufacturers -how to switch to more sustainable packaging that can run on high-speed production lines, while maintaining the same level of product protection and shelf life. Our AmPrima® solution runs on Saputo Dairy UK’s existing filling machines, enabling a seamlessly transition to a more sustainable alternative,” said Yi Jiang, marketing director dairy at Amcor.

According to Amcor’s recent research, 70% of European hard cheese consumers ranked “proper sealing” as the most important packaging requirement³. To ensure convenience for shoppers, the new Cathedral City grated cheese packaging has an easy-close zip function to keep the product fresh and reduce food waste.

“The switch to the new recycle-ready packaging marks a significant milestone for Saputo Dairy UK and the nation’s favourite cheese brand. We’ll continue to strive to offer award-winning solutions like this one in order to progress on our commitment to making 100% of our packaging reusable, recyclable or compostable,” said Neil Richards, packaging controller at Saputo Dairy UK.

This award-winning pack is an example of Amcor’s ever-increasing portfolio of recycle-ready packaging. Amcor are dedicating significant resources to fulfilling its pledge to develop all of its packaging to be recyclable or reusable by 2025, with over 80% of its global flexible packaging portfolio available today in recycle-ready solutions.

Learn more about Amcor’s AmPrima® recycle ready solutions range for dairy at: https://www.amcor.com/sustainability/products/amprima/emea/dairy

Find out more about Saputo Dairy UK’s sustainability initiatives at: https://uk.saputo.com/en/our-promise/environment.

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