UHT – The milk wave of the future

Sponsored by Parmalat

Ultra-High Temperature (UHT) Milk accounted for 26.3% of the entire global liquid milk consumption in 2016¹ and is witnessing strong growth in both mature and emerging markets. During 2009-2016, the global consumption of UHT milk grew at a Compound Annual Growth Rate of 5.7% - significantly faster than other forms of milk¹.

There are many driving factors in the growth of this category including convenience, extended shelf life and no requirement for refrigeration until the product is opened.  This allows for a level of portability and dependability not seen with fresh milk.

Ultra-high temperature processing, ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, and honey. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.

UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to twelve months.  This makes it particularly popular in regions where electricity is not readily accessible or refrigeration space is limited and consumers want real milk on hand and ready to drink.  With its extended shelf life, it is a great product to have on hand in the home for unplanned cooking & baking requirements or events such as winter storms that may prevent the consumer from getting to the grocery store for their milk needs.

Americans are known for seeking out convenience in their everyday lives. The portability of UHT milk allows for milk-lovers to easily pack and take their milk with them in a lunchbox, in their backpack or in their car without refrigeration …with no reason to be concerned about the quality of the milk once the package is opened. 

One leader in the UHT category is Lactalis American Group (LAG), the North American division of Groupe Lactalis, the world’s largest dairy corporation.  Lactalis American Group is a subsidiary of Parmalat S.p.A., an Italian public entity majority-owned by Groupe Lactalis.  On June 1, 2017, it was announced that LAG was the new vendor of record for Parmalat UHT Milk Products in the United States and Puerto Rico.                                                         

Parmalat Group joined Lactalis in 2012 with a view toward synergizing and improving distribution of the Group’s products in the U.S. and around the world.  This “in-house” restructuring with Parmalat UHT milk in the U.S. will ultimately result in exciting product innovation to help support this growing category.

“This represents a great opportunity for us to take a world-wide leading brand, Parmalat, and develop it to its full potential right here in the US”, explained Paul Peterson, VP of Lactalis Dairy.  “Many research firms predict significant growth in the UHT milk category over the next few years and we are thrilled to be able to participate in and help lead that movement.”

Click here for more information on UHT Milk and the Parmalat brand.

1.       “UHT Milk Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2017-2022” IMARC Group