Exploring the success of Graham’s Family Dairy's protein offerings and market impact
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In recent years, Graham’s Family Dairy has made a significant shift in its product offerings, focusing on the booming protein market. Managing Director Robert Graham describes this transition as an “obvious” move, particularly given the increasing consumer demand for high-protein dairy products.
Since launching their first protein products in 2019, the company has seen remarkable growth, with protein sales now accounting for 25% of total sales and experiencing a staggering 67% increase in 2023.
The evolution of dairy products
The Nairn facility, where the majority of these protein products are produced, has become a powerhouse in the dairy industry, generating over 1.1 million kilograms of dairy products each month.
Notably, around 70% of this output consists of cultured products, including protein yoghurts and kefir. Robert Graham notes that these protein offerings have now surpassed conventional milk in profitability, marking a significant milestone for a business that was originally built on traditional dairy products.
Innovation and market demand
Robert Graham, who took over the family business from his father in the 1990s, emphasizes the importance of innovation in their approach to product development. He states, “Our approach to new products is always if it’s relatively straightforward, let’s do it.” This philosophy has allowed Graham’s Family Dairy to adapt to changing consumer preferences and capitalize on the growing trend of health-conscious eating. The company’s commitment to quality and natural ingredients has resonated with consumers, contributing to its status as Scotland’s number one dairy brand.
The production process behind success
Stephanie Kearney, the operations manager at the Nairn factory, elaborates on the intricate process of creating their high-protein products. The production of protein pots and pouches involves a meticulous eight-hour process that includes selecting the right milk proteins, pasteurization, and incubation. This attention to detail ensures that the final products are not only nutritious but also enjoyable to consume. Stephanie, who previously worked as a new product development technologist, believes that the trend towards protein products is here to stay, as they offer convenience and health benefits that align with modern consumer lifestyles.
As Graham’s Family Dairy continues to innovate and expand its protein product line, the company is well-positioned to meet the evolving demands of the market. With a focus on quality, sustainability, and consumer health, they are not just keeping pace with industry trends but are also setting the standard for what consumers can expect from dairy products in the future.
