Demand from coffee shops and baristas is driving growth of "super milk," which has more protein and fat than the regular product, reports Crain's Chicago Business. The milk has anywhere from 4 percent to 5 percent fat and can sell at a premium of about 10 percent to regular whole milk. Andrew Barnett, owner of Linea Caffe in San Francisco, notes, "Consumers actually can tell the difference - there's a reason why some coffee shops have long lines."
People in the U.S. are drinking 40 percent less milk per capita than in 1975, while output keeps rising. As a result, milk prices are sliding and dairy farmers are struggling to turn a profit. Illinois-based Kilgus Farmstead notes super milk helps balance volatile markets, as the barista-driven sector creates a more steady line of revenue for the dairy industry. More than half of the milk from the Kilgus' 150 cows goes to coffee shops in the state, and business is still increasing. Full Story
Related: Oatly Expands Production to Meet Oat Milk Demand; More Look to Plant-Based Food Options.
from Specialty Food News http://bit.ly/2TfoDsM
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