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Forget almond, soy, or oat – Britain has gone crazy for unhomogenised milk!
New figures released by Waitrose have revealed how sales of the trendy drink have soared by 34 per cent over the last year.
Unhomogenised milk is milk in its natural state that has skipped the industrial 'homogenisation process'.
As fats aren't broken down, the cream naturally rises to the top of the bottle, giving the milk a creamier taste and texture.
So, what's behind this surge? According to Dan Robinson, Food Processing Manager at the Leckford Estate, the increase in sales is being largely driven by health–conscious shoppers.
'We believe this surge in popularity is being driven by a desire for whole foods and a growing awareness of ultra–processed foods (UPFs),' he explained.
'Many customers are now seeking the "brilliant basics" and embracing a simpler, more natural approach to their diets.
'Plus – this milk tastes absolutely delicious!'
Forget almond, soy, or oat – Britain has gone crazy for unhomogenised milk
Most milk goes through a process known as 'homogenisation', in which it is pumped through small gaps at high pressure.
This process distributes the fat globules within the milk, preventing it from separating.
Crucially, this is different to pasteurisation, which involves heating the milk before quickly cooling it, to kill off any harmful bacteria.
Alice Grigoleit, Milk Buyer at Waitrose explained: 'Unhomogenised milk is dairy much closer to its natural state.
'While safely pasteurised, it bypasses the high–pressure valves used to break down fat molecules, allowing the cream to rise naturally to the top.
'By not homogenising, it preserves the milk's structural integrity, preserving its unique texture and a richer, more complex flavour profile.'
In the last year, sales of Waitrose's No.1 Organic Unhomogenised Ayrshire Whole Milk have spiked by 34 per cent, while sales of its Duchy Organic British Free Range Unhomogenised Whole Milk are up 29 per cent.
Meanwhile, searches for 'unhomogenised milk' on Waitrose.com are up 200 per cent.
Most milk goes through a process known as 'homogenisation', in which it is pumped through small gaps at high pressure
Most milk goes through a process known as 'homogenisation', in which it is pumped through small gaps at high pressure.
This process distributes the fat globules within the milk, preventing it from separating.
Crucially, this is different to pasteurisation, which involves heating the milk before quickly cooling it, to kill off any harmful bacteria.
'Unhomogenised milk is truly becoming the cream of the crop,' Mr Robinson added.
'We have seen customer demand for unhomogenised organic whole milk grow significantly in recent years; and in response we've invested in new processing equipment at our Leckford Estate to increase capacity by approximately 20%.'
However, unhomogenised milk is not cheap.
One litre of Waitrose's No.1 Organic Unhomogenised Ayrshire Whole Milk costs £1.95, while four pints of its Duchy Organic Unhomogenised Whole Milk comes in at £2.65.
For comparison, four pints of Waitrose's Essential British Free Range Semi–Skimmed Milk is priced at £1.75.
The surging sales will come as no surprise to many fans of unhomogenised milk, who regularly take to social media to sing its praises.
On Instagram, one fan said: 'Blue organic unhomogenised is my favourite milk.
'Thought I was lactose intolerant for years but this milk does not bother my tummy in the slightest! Best part is the cream cap that I literally scoop out and eat every time I open a new bottle.'
Another added: 'The taste is both lovely and creamy. This is sure to become a regular item on my shopping list.'
And one joked: 'I treat myself to this posh milk and it was worth the extra money.
'I've not had any stomach ache or cramps after drinking this milk, even my husband can tell the difference!'
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