What does “premium” mean today for dairy consumers and how has this definition changed in recent years?
For dairy consumers, the term “premium” now means much more than just taste or visual appeal alone. It embodies impeccable quality, transparency and an exceptional overall experience that truly satisfies. Moreover, consumers no longer seek simply rich taste, creamy texture or attractive packaging on shelves. Instead, they want products that are natural, ethical, environmentally friendly and respect animal welfare fully. Additionally, these products must be produced using traditional expertise combined with clear and verifiable traceability measures. This evolving definition has grown alongside increasing concerns about sustainability and the origin of ingredients. Consequently, today’s premium dairy experience combines ethical values with sensory excellence in every aspect. Ultimately, it embodies consumer trust, respect and a deep connection with responsible production practices.
Are local chefs and bakers influencing demand for high-grade dairy or is it mostly consumer driven?
Both chefs and consumers play key roles as drivers of demand for premium dairy products worldwide today. However, local chefs and bakers have emerged as powerful trendsetters shaping this demand through creativity. By emphasizing ingredient quality and storytelling, they raise awareness among a wider, more engaged audience. Through menus, social media and collaborations, they showcase the richness and versatility of premium dairy products skillfully. Meanwhile, consumers are becoming increasingly informed, actively seeking products endorsed by trusted culinary experts. This dynamic interaction sees chefs amplifying and refining demand from a knowledgeable and discerning clientele. Ultimately, it creates a vibrant cycle where expert influence fuels consumer curiosity and desire consistently.
What’s the boldest prediction you have for the dairy industry in the next five years?
One of the most significant upcoming developments in dairy is, notably, a strong return to traditional products like butter, cream and cheese. In particular, French varieties are gaining renewed interest among consumers after prolonged waves of low-fat, fat-free and plant-based alternatives dominated markets. Consequently, consumers are now rediscovering the genuine pleasure of authentic taste, naturalness and transparency about product origin and overall quality. Moreover, minimally processed dairy products that are deeply rooted in artisanal expertise are regaining their well-deserved global value and appreciation. Since trends tend to be cyclical by nature, the future clearly lies in returning to fundamentals, embracing simplicity and traditional methods. Furthermore, these simple products effectively embody cultural identity and heritage while also building long-lasting trust with consumers worldwide. Therefore, authenticity is now emerging as a powerful new form of modernity and innovation within the dairy industry at large.
How do you see consumer tastes evolving in the Gulf region and how are you adapting your offerings to meet them?
Consumers in the Gulf region are becoming increasingly knowledgeable, actively seeking health benefits, authenticity and genuinely pleasurable food experiences. Furthermore, international travel and widespread digital exposure continue fueling growing demand for high-quality, natural dairy products that seamlessly blend tradition with modern lifestyles. To meet this evolving demand, we emphasize taste, adaptability and clear origin through our butters, creams and cheeses that are specially crafted for Middle Eastern cuisines. Additionally, education and storytelling play vital roles in deeply connecting with consumers and building lasting trust within the region. Therefore, we collaborate closely with local chefs and influencers to inspire culinary creativity and foster meaningful cultural dialogue. Ultimately, this approach creates authentic and creative experiences uniquely tailored to the Gulf region’s diverse preferences and cultural values.
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
