Demand for protein-enriched dairy products is gaining ground among mainstream Swedish consumers. Arla, Norrmejerier and Skånemejerier are now stepping up their autumn product launches, with a focus on high protein content, new flavour varieties and convenient packaging.

The protein trend has increasingly become mainstream in Sweden, where protein-enriched dairy products have become a regular part of everyday life for ordinary consumers. This is clearly reflected in this autumn’s product launches from Arla, Norrmejerier and Skånemejerier, all of which are expanding their ranges, writes Swedish dairy trade publication Mejeriteknisktforum.

The market shift is backed by figures from Skånemejerier’s “Proteinrapporten 2026”, which shows that the Swedish quark market grew by as much as 34 per cent in the first half of the year. The report confirms that 18 per cent of Swedes now eat quark on a weekly basis, and that 77 per cent place importance on the quark being produced in Sweden.

A broad range of launches from the dairy giants
A common thread running through the new dairy initiatives is the combination of high protein content, new taste experiences and practical packaging formats.

At Arla, where the Arla Protein brand saw growth of 82 per cent in the first half of the year, this momentum is being followed up with two new sliced cheeses – Mild Cheese and Light Cheese, containing 32 and 34 grammes of protein per 100 grammes respectively. The quark range is also being expanded with new flavours and a new 200-gramme single-serve format.

Norrmejerier likewise reports sales above expectations for Verum Yoghurtkvarg, which is now being introduced in 500-gramme tubs as well as new flavour varieties. The dairy is supplementing this with a protein-enriched version of the low-fat Verum yoghurt, with 0.5 per cent fat, containing 40 per cent more protein than the standard variety.

Through its Lindahls brand, Skånemejerier is aiming to combine function with indulgence in the form of a new crème brûlée quark. A survey conducted by Verian shows that taste is the most important factor for Swedish consumers when choosing quark.

Taken together, the wave of launches suggests that Swedish dairies expect the combination of high protein content, new flavour varieties and convenient formats to continue driving growth in the category.

By Maja Løvstrup
Source: Mejeriteknisktforum
Photo: Norrmejerier