Scotland is aiming to produce over 1.6 billion litres of milk per year by 2025, a 50% increase over a 12 year-period. About 80% of the milk produced in Scotland is sold as milk and cheddar cheese. Only 20 % becomes butter, milk powder, yoghurt and ice cream. Scotland’s dairy sector has a well-established premium and value added dairy range, but how can Scotland keep up with the increasing health trend in future? Is there a new way of adding value to milk offering consumers something new and different?