Milk consumption in Europe

In Europe, milk is the sweetness that spans the ages, linking age-old traditions and modern innovations in eating habits. Whether nutritionally or culturally, milk occupies a significant place in the European diet. Currently, milk consumption habits in Europe have evolved and diverse trends are shaping the dairy market.

Traditions and varieties of dairy products in Europe

The great European continent is very rich in traditions and also in diversity of dairy products, which reflects the variety of its cultures and eating habits. In Europe, dairy products have been the actors of a long history for thousands of years. Each region has developed its own production methods and dairy specialties, which have often been passed down from generation to generation. Ranging from fresh milk to processed products, Europe has a wide range of dairy products. These products include:

Fresh milk, consumed directly and sometimes used as an ingredient in cooking.

Cheese, produced in almost all countries on the continent. Europe is famous for its diverse cheeses, with each country having its own specialties, such as Brie in France, Gouda in the Netherlands, Parmesan in Italy, and Cheddar in the United Kingdom.

Yogurt is popular in many European countries, often fortified with probiotics for its digestive health benefits. Other fermented products are also commonly consumed.

Butter and cream are used in cooking and baking. These products are essential in many traditional European recipes.

Dairy desserts such as ice cream, puddings, and other milk-based desserts are also very popular in Europe.

Some regions are particularly renowned for their dairy products, such as France, Italy, Greece, Belgium, and the United Kingdom. Many European dairy products are still made in artisanal ways. Cheese is one such example in most regions. The rich traditions and diversity of dairy products in Europe illustrate the deep connection between the continent’s food culture and history.

Milk consumption trends in Europe

Milk consumption in Europe is experiencing an increasing diversification of available products. In addition to traditional fresh milk, consumers can choose from lactose-free options, enriched with vitamins and minerals, as well as various fermented products. At the same time, plant-based alternatives such as almond, soy, oat and rice milk are gaining popularity, driven by environmental and health concerns and specific diets, such as veganism.

European consumers are increasingly attentive to the nutritional and environmental aspects of their food choices. They are looking for healthier products, low in sugar and high in protein. Also, awareness of the environmental impacts of dairy production is pushing producers to innovate and offer products that meet these new expectations, including options from organic and sustainable agriculture.

Europe, as a major producer and exporter of dairy products, sees its local consumption habits shaped by the growing international demand for its high-quality products. These dynamics reveal a continuous adaptation of the dairy market to the changing needs and preferences of consumers.

The dairy market

Europe is one of the largest producers of milk in the world and its annual production exceeds 150 million tonnes with an average consumption of 17 kg per capita per year for cheese, and 15 kg per capita per year for fermented products such as yoghurt. The main producers are Germany with an annual production of 33 million tonnes of milk, France around 25 million tonnes, the United Kingdom 15 million tonnes, the Netherlands 14 million tonnes and Italy around 12 million tonnes. A significant share of this production is intended for export with flagship products such as milk powder, cheese and butter, which find markets in Asia, Africa and North America. The continued growth in sales of plant-based drinks reached over 3 billion euros in 2024.

Milk remains a pillar of the European diet, highlighting its cultural and economic importance across the continent. Milk consumption in Europe is going through a period of transition marked by the rise of plant-based alternatives, the rise of organic products and increased awareness of environmental issues. The question is therefore how will the European dairy sector meet new consumer expectations while ensuring its long-term sustainability?