Innovative products for school children, low calories dairy foods and exotic new flavours are helping European dairy producers keep market share and prices up
by NORMAN DUNN
Blending butter with green clover, cream cheese with apples, onions and raw herring or creating fruit yogurts and milk drinks especially for four-year-olds – there’s always something new from the dairy industry in Europe. And these initiatives are helping to keep total sales turnovers high.
In fact, the market and the prices that farmers get for their milk depend as never before on these innovative product developers, according to a survey this year by the respected Dutch University of Wageningen’s Economic Research Institute (LEI).