Making a splash: demand for raw and ‘brewed’ milk growing in UK | Milk

A.aw milk has long been popular and controversial in the United States. While health authorities warn that it may contain harmful bacteria, its supporters say it is more natural and has also become linked to anti-government and “natural living” movements.

In the UK it is now gaining popularity, particularly with younger consumers, farmers say, as a less processed option, with new products launching to meet demand.

Raw milk comes directly from the cow (or sheep or goat) and has not been pasteurized, the process of heating liquids to remove harmful pathogens and make them drinkable.

Because it does not undergo this heat treatment, the Food Standards Agency warns that raw milk can cause food poisoning, presenting particular risks to pregnant women, young children and people with weakened immune systems.

As more customers demand raw milk, Modern Milkman – a UK-based delivery company – this month launched what it calls “infused milk”, sourced from Mossgiel Organic Dairy in Ayrshire.

With sales of raw milk tightly regulated in the UK, the company has positioned it as an alternative. It is priced at £2.80 for a 1 liter glass bottle.

Bryce Cunningham, managing director of Mossgiel Organic Dairy, said: “People are looking for flavor, transparency and something close to the farm. We can’t sell fully raw milk widely in the UK, so infused milk is our answer to consumer curiosity. It makes fantastic coffee and incredibly rich porridge.”

Jenny Thomason, sales manager at Modern Milkman in the UK, said: “We are seeing continued demand from our customers wondering about raw milk, and there is a growing curiosity about where food comes from and how much is processed.

“As raw milk is very strictly regulated in the UK, we sought the closest possible alternative while still maintaining the highest safety standards.”

In the UK, raw milk can only be sold directly to consumers by registered producers – for example on farms, at farmers’ markets or on delivery tours – and it is completely banned in Scotland.

Producers must adhere to strict hygiene standards, undergo regular inspections and testing, and include clear health warnings.

Mossgiel’s “infused milk” uses a low-temperature pasteurization process, heating the milk to 68°C for five minutes, which the company says uses around 90% less energy than conventional methods. The result, he says, is a product that retains more flavor while meeting safety requirements.

Farmers also report a steady increase in raw milk sales. Fen Farm Dairy in Suffolk has seen a 32% year-on-year increase in raw milk sales.

“It’s by far our most popular product online, and it’s the same at our two local farm stores,” said Johnny Crickmore of Fen Farm. He attributed the rise to “the growing health and fitness trend that the UK has seen post-pandemic”.

“Young people are swapping pubs for gyms and want the contents of their fridge to reflect their lifestyle,” he said, adding that this also reflects a wider move away from ultra-processed foods. “Raw milk is in its natural state, straight from the cow and full of benefits. »