Farm Dairy and PlanetDairy present the milk of the future
Farm Dairy Netherlands and PlanetDairy Denmark are thrilled to present a ground-breaking solution in a market where consumers frequently have to choose between the sustainability of plant-based substitutes and the flavour and nutrition of traditional dairy.
The two companies have joined forces to create a new line of milk products that blend high-quality dairy with plant ingredients. This innovative range aims to offer milk lovers a choice where taste and sustainability go hand in hand.
Launched at PLMA’s annual World of Private Label International Trade Show in Amsterdam, the innovative milk drink combining dairy and plant proteins will be available in skimmed, semi-skimmed, and whole variants. With a minimum 20% reduction in CO2 emissions (validated by CarbonCloud), these products are created from a base of sustainable dairy milk and will empower customers across Europe to make significant strides toward their corporate sustainability targets.
“Consumers are willing to prioritise sustainable food options, but they refuse to compromise on taste, nutrition, or price,” states Jakob Skovgaard, co-founder and CEO of PlanetDairy. “After the success and learnings from of our blended cheese products in the Nordics, we are now tackling the largest dairy category – milk.”
Arend Bouwer, managing director of Farm Dairy, adds, “As a trusted private label dairy partner for nearly three decades, we are thrilled to explore new opportunities in a dynamic sector with this launch. The new range is a testament to our commitment to innovation and sustainability.”
While plant-based milk alternatives have been around since the last century, they currently hold a modest market share. However, Farm Dairy and PlanetDairy believe that blended products, combining the best of milk and plant ingredients, have the potential to capture a much larger audience.
“We are targeting dairy lovers who are mindful about the environmental impact of traditional dairy,” explains Jakob Skovgaard. “By offering a retail price and taste comparable to traditional dairy, we believe we can reach a wider consumer base.”
Bouwer explainsed: “We expect that this range will become the standard for the ‘flexitarian’ group of consumers. And our aim is to become the tasty mainstream alternative. We are confident that this will soon become the category standard.” Jakob concluded, “Both our companies are currently working on the next steps in dairy-plant blends such as yogurts and sweet desserts, further expanding our dedication to taste and sustainability.”
