Graham’s Family Dairy Shifts Focus to Protein Products

Adding a range of protein products to Graham’s Family Dairy’s portfolio was an “obvious” move, says managing director Robert Graham. The family business launched its first protein products back in 2019, and now produces the majority of these products at their factory in Nairn. The facility generates over 1.1 million kilograms of dairy product every month, with 70% being cultured products like protein yoghurt and kefir. Remarkably, protein has become more profitable for them than their traditional staple—milk.

Robert notes, “Protein is now bigger for us than conventional milk.” Sales of their protein offerings, which account for 25% of the overall sales and have seen a 67% growth in 2023, have exceeded expectations; they are even outperforming traditional milk sales.

The decision to venture into protein products was driven by a combination of consumer health trends and the company’s commitment to simple, high-quality offerings. Robert Graham, who took over the family business in the 90s, attributes some of this success to his own interest in health and sports, coupled with a passion for promoting the health benefits of dairy.

“Our approach to new products is always if it’s relatively straightforward, let’s do it,” says Robert. He adds that their protein products are uniquely successful due to their quality and taste, insisting on using Scottish dairy and keeping the process simple. Stephanie Kearney, operations manager at the Nairn facility, explains that the production process for protein pots and pouches involves an eight-hour cycle with careful selection of milk proteins and flavors. Since its inception, this product line has achieved remarkable success, becoming a leader in the Scottish market.

With Stephanie at the helm of development, the company has ventured into innovative territories like protein ice creams. She remains optimistic about the future of these products, viewing them as more than just a fleeting trend.