Whole Milk Gains Ground Over Skim Milk in Spain
Source: dairynews.today
Industry experts discuss the reasons behind the shift in milk consumption habits among Spanish households at FIGAN 2025.
In recent years, there has been a noticeable shift in the milk consumption preferences of Spanish households. While semi-skimmed milk remains the most popular choice, whole milk has seen a resurgence, surpassing skim milk to become the second most consumed variety. According to the latest data from Spain's Ministry of Agriculture, Fisheries and Food (MAPA), whole milk consumption reached 73.9 million kilograms compared to skim milk's 59.95 million kilograms, with semi-skimmed milk at over 111 million kilograms.
The reasons for this trend were thoroughly analyzed at the Dairy Forum during the 17th International Fair for Animal Production (FIGAN 2025) in Zaragoza last March. Experts attribute the shift in consumer habits to a growing interest in high-fat diets that include healthy fats, such as those found in whole milk, due to their potential nutritional benefits.
Consumers are increasingly seeking products that offer good value, taste, adhere to animal welfare standards, and stand out for their quality and health benefits. Antonio Larrea, head of dairy procurement at Covap, emphasized the rapid changes in the market, noting, "Who would have thought three or four years ago that dairy fat would become trendy and consumed as much as it is now?" FIGAN 2025 further solidified its status as a key event for the dairy sector, drawing over 60,757 attendees—an 11% increase over the previous edition—highlighting the growing interest in dairy industry innovations.
The reasons for this trend were thoroughly analyzed at the Dairy Forum during the 17th International Fair for Animal Production (FIGAN 2025) in Zaragoza last March. Experts attribute the shift in consumer habits to a growing interest in high-fat diets that include healthy fats, such as those found in whole milk, due to their potential nutritional benefits.
Consumers are increasingly seeking products that offer good value, taste, adhere to animal welfare standards, and stand out for their quality and health benefits. Antonio Larrea, head of dairy procurement at Covap, emphasized the rapid changes in the market, noting, "Who would have thought three or four years ago that dairy fat would become trendy and consumed as much as it is now?" FIGAN 2025 further solidified its status as a key event for the dairy sector, drawing over 60,757 attendees—an 11% increase over the previous edition—highlighting the growing interest in dairy industry innovations.
