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 products. Further to this, the findings demonstrate the role dairy farmers play as food producers providing healthy, nutritious and high-quality dairy products. The findings demonstrate the esteem in which consumers hold our indigenous dairy industry. 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.

Ms 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.

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This prestigious competition sees the best tasting Irish food and drink rewarded for its outstanding taste and quality, along with recognising the passionate and dedicated producers who make them.

Tesco products received awards across several medal classes, including beef, lamb and bacon, cured meats, ready meals, prepared foods, soups, ice cream, dairy, cheese, breakfast cereal and preserves categories.

Tesco was awarded 11 gold medals including the newly launched Tesco Finest blackcurrant conserve, produced by Folláin in Cork.

Joe Manning, Commercial Director, Tesco Ireland, said: “It’s great to be back at the Blas na hÉireann awards in person this year, and we’re proud to have come home with 25 awards for Tesco own label and Finest products.

“We are delighted to have the quality of our Irish produced products recognised at such a prestigious event, and to have received 11 gold medals, as well as 9 silver and 5 bronze is an achievement that we are all extremely proud of.

“This is all made possible thanks to the relationships we have with our dedicated suppliers, some of which we’ve worked with for 25 years now, who provide the best quality products for our customers. Congratulations to all involved.”

Tesco Ireland also received four awards at this years World Steak Challenge that took place on Wednesday, 28^th September. The third year of the competition saw Tesco Finest Certified Irish Angus Ribeye, Tesco Irish Ribeye steak and Tesco Irish Striploin steak all receive silver medals, while the Tesco Finest Certified Irish Angus Striploin received a bronze medal.

Gold Winners:

• Tesco Finest honey and mustard ham
• Tesco Finest Certified Irish Angus Beef Short Ribs with Honey, Soya and Sesame Sauce
• Tesco Raspberry Yogurt 150g
• Tesco Moroccan inspired salad
• Tesco Finest Tomato with Mascarpone & Fresh Basil Soup 400g
• Tesco Finest Red Cabbage with Port & Cranberries 400g
• Tesco Finest Mashed Potato 400g (Bronze 2021)
• Tesco Finest Italian Meats Pizza
• Tesco Finest Buffalo Mozzarella & Semi Dried Tomatoes Wood Fired pizza
• Tesco Finest Cranberry, Apricot & Clementine stuffing
• Tesco Finest blackcurrant conserve

Silver Winners:

• Tesco Lamb Leg Steaks
• Tesco Finest 6 Canadian Maple Smoked Dry Cured Irish Rashers
• Tesco Finest Honeyed Irish Ham
• Tesco Finest Dulce de Leche ice cream
• Tesco Sicilian Lemon Yogurt 150g
• Tesco 50% Less Fat Creme Fraiche 300g
• Tesco Finest Vintage White Cheddar Cheese
• Tesco Garlic & Herb Stuffing 250g
• Tesco Irish Oats 1Kg

Bronze Winners:

• Tesco Fire Pit grill steaks with mixed peppercorn crust
• Tesco Finest Certified Irish Angus Ranch Steaks with Smoky Garlic and Onion Butter
• Tesco Irish lamb Rack
• Tesco Finest Melting Middle cod and parsley fishcakes
• Tesco Finest Rhubarb and Madagascan Vanilla conserve

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Understanding these emotions, in combination with local taste preferences, presents an opportunity for snack producers to innovate and meet growing consumer demand for new flavours and formats.

Kerry surveyed 8,790 consumers across 16 countries in Europe, Latin America, North America, Asia Pacific, the Middle East and Africa to learn more about their snacking behaviours as they relate to cheese flavoured savoury snacks, while also studying new product launch activity.

It was found that consumers have a deeply positive perception of cheese flavours in savoury snacks, with 62% stating that cheese flavours make savoury snacks more exciting – indicating potential for brands to connect with them emotionally. Cheese-flavoured snacks also outpaced the overall savoury snack category in new product launches, demonstrating further potential for innovation.

Consumer preferences vary globally

While 77% of consumers globally said taste is the number one reason they love cheese, preferences vary across different markets and geographies.

Indulgence is a big driver in Europe, while consumers in the UK, South Africa and the US turn to cheese for comfort. In Latin American countries such as Mexico, Guatemala, Colombia and Honduras, consumers associate cheese with freshness.

Cheddar, mozzarella and parmesan are popular among respondents in North America and Europe, while dairy flavours such as milk and cream play a central role in savoury snack flavours in Asian countries – particularly in China, Indonesia and Thailand.

Kerry’s proprietary sensory research also showcased how taste perceptions vary hugely around the world, with panellists in Indonesia describing cheese-flavoured snacks as buttery and mild compared to panellists in the UK finding them strong and salty.

The research also explored top flavours based on snack type, with cheddar reigning supreme around the world and cited as the most appealing cheese profile across potato chips, popcorn and cheese puffs.

Opportunity for innovation

Commenting on the research, Soumya Nair, Global Consumer Research and Insights Director, said: “Cheese is a truly cultural experience, shaped by different geographies, generations of rich culinary history, local ingredients and traditions. Our research indicates that there is an opportunity to innovate in this space and bring new flavours to life across a variety of savoury snacks.

“But cheese flavoured snacks also bring indulgence and a sense of adventures to consumers. Snack producers can be very creative in blending the traditional with the new.

“Although many consumers love classic, single-cheese flavours in savoury snacks, there is plenty of scope for mixing things up. A significant percentage – 50% – tell us that creative additions such as herbs, spices and chilli are variants they look for.

“We are the global leader in dairy taste and bring a 50 year dairy heritage in food production and science to create global, local and regional-specific cheese taste and dairy solutions. Our marketing, consumer, sensory and regulatory teams work alongside our flavourists and application experts to deliver our portfolio of market-leading dairy and dairy-free taste solutions,” Ms Nair added.

Full details of the research findings across 16 countries are contained in a new eBook, where food producers can learn how to leverage these insights to create and market new products. The eBook can be downloaded here.

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Uncertainty remains around the future of 140 jobs at the Arrabawn Dairies in Galway following reports that the plant has been sold.

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