“Pass the milk please”: Research shows dairy products remain popular part of mealtimes
New study shows 66% believe meals would not be the same without their favourite dairy products
14 December 2022 | 0
New research shows that dairy continues to remain a firm favourite among Irish consumers with 92% saying dairy features in their diet and over half (66%) believing meals would not be the same without their favourite dairy products.
Milk, cheese and yoghurt feature prominently at mealtimes in households across the country according to findings of national research of 1,500 Irish adults by the European Milk Forum (EMF) as part of its “Dairy in a Healthy and Sustainable European Food System” campaign. As one of Ireland’s oldest indigenous industries, dairy is a fundamental part of our national heritage, and these findings show Irish consumers continue to support and trust in the industry.
Key purchasing considerations for consumers are nutrition and taste with 77% regarding dairy as a healthy and nutritious addition to their diet; 66% value the delicious taste of dairy while 48% believe dairy products are fresh and not highly processed.
Three out of every five believe that dairy can continue to feed the world in a sustainable way while 69% regard dairy as a vital part of rural communities and regional economies.
Speaking at a recent visit to the award-winning Connelly dairy farm in Tuam, Co. Galway, Zoe Kavanagh, spokesperson for the European Milk Forum in Ireland and chief executive of the National Dairy Council, welcomed the findings citing the enduring popularity of dairy products in households across Ireland and the valuable food-producer role played by Irish dairy farmers.
“Dairy clearly continues to be a treasured part of the diets of Irish consumers and features prominently at mealtimes in households across the country. Consumers recognise the taste, quality and flavour provided by dairy product,” she said.
“Farmers such as the Connelly family in Tuam are an excellent example of best-in-class food producers producing nutritious locally produced dairy, on a grass-based system, supplying top quality dairy products,” she added.
Kavanagh said that while the research findings were positive overall for the dairy sector, consumers are conscious of the climate crisis and want to see industry continue to take more steps towards sustainability.
“The dairy industry is conscious of meeting our ambitious national climate action targets by 2030 and achieving a reduction in agriculture emissions of 25%. It is a challenge but one that dairy is embracing; conscious of the significant milestones that need to be achieved collectively in both the short and longer term. The research reflects an awareness by consumers of the work undertaken so far and the efforts underway to ensure all dairy farmers are reaching and maintaining a high standard of environmental sustainability.”