JERSEY
JERSEY
Jersey Dairy is a farmer-owned dairy company supplying products exclusively made from Jersey cow milk. With the purity of the breed’s lineage dating back to 1763, the company owns the oldest purebred Jersey herd in the world. Director of Sales and Marketing David Ashton discussed new product developments and sustainability, in conversation with Antonia Cole.
Located on the island of Jersey in the Channel Islands, Jersey Dairy exports products internationally, Director of Sales and Marketing David Ashton said: “Our island only has around 100,000 people, but we have 3,000 cows. This gives us a fantastic opportunity to export our milk. Every week, we process around 300,000 litres of milk and supply the equivalent of 40 million soft-serve ice creams a year.”
The company receives milk from 12 farms, all of which are located within an eight-mile radius of the factory. Not only does this minimise transportation costs and emissions, but it also ensures the milk remains as fresh as possible. Quality is essential for Jersey Dairy, which begins with the cows. Each cow has been named and registered in the island’s herd book since 1866, solidifying them as part of the Jersey Dairy story.
“We really drove our growth in 2010 when we moved to a new production facility,” added Mr Ashton. “It’s a £12
million state-of-the-art factory and is AA BRC accredited, which is very important to us. The factory has been a major accelerator for the company over the years, allowing us to explore new ideas and products.”
Cream of the crop
Jersey Dairy has recently launched two new products featuring premium Jersey milk: UHT iced coffee and chocolate milk. The iced coffee can be stored at room temperature,
but is best served chilled over ice. It is a blend of 100% Arabica coffee and Jersey milk, creating a rich and flavourful drinking experience. Aimed towards the foodservice industry, the packaging allows for easy storage and distribution.
Additionally, the chocolate milk combines high-quality Belgian chocolate and creamy Jersey milk to create a luxurious chocolate drink. These products will work alongside the company’s current range, whilst expanding Jersey Dairy into new markets.
“Our selection of products includes milk, butter, cream and yoghurt, as well as the only UHT thick shake with full dairy,” explained Mr Ashton. “In terms of export, our key products are our Jersey milk soft ice creams. We have two varieties of vanilla, luxury and regular, as well as the UK’s only full dairy chocolate soft serve mix which doesn’t contain Hydrogenated Palm oil. These all offer exceptional texture and taste with our Jersey milk and cream.”
The company creates products with highquality natural ingredients at a competitive price, which has driven growth and market interest. Jersey Dairy has also extended the shelf life to 13 months on main branded
products. This creates more flexibility for both Jersey Dairy and customers.
“Listening to client demands is essential to what we do,” continued Mr Ashton. “We are very adaptable and create specialised mixes for customers with specific requirements. Even though we are a big production facility, we always make time to understand our clients’ needs and deliver on those. We are also able to adjust to wider market trends, delivering flavours to satisfy consumers.”
Food for thought
An assurance system that recognises sustainably farmed products, the LEAF (Linking Environment and Farming) Marque allows consumers to choose products responsibly. As the first dairy company to hold the LEAF Marque on its cartons and owning one of the largest
solar panel arrays in the Channel Islands, Jersey Dairy is committed to making positive environmental changes.
The company’s dedication to sustainability has been recognised through multiple awards including the IGR brand index for environmentally friendly companies, in which Jersey Dairy came second, recognised by Islanders. Also, the Pride of Jersey Awards where the company was a finalist for the Environmental Award.
“Achieving more sustainable farming is a collective responsibility involving the entire food supply chain, from farmers, suppliers and processors to retailers and consumers,” commented Mr Ashton. “Jersey Dairy farmers
JERSEY DAIRY
are committed to driving sustainable farming forward and have been working to address environmental challenges through better soil and water management, improving energy conservation, optimising inputs, enhancing biodiversity, and engaging with local communities.”
All of the company’s farmers recognise the importance of addressing climate change and are taking active steps towards minimising environmental impacts. Through a number of sustainable initiatives, Jersey Dairy’s farms are striving to minimise greenhouse gas emissions and improve soil health.
“We are also working in partnership with UK firm Trinity AgTech to provide a credible and bespoke carbon emission and biodiversity evaluation programmes to our 12 dairy farms and facility,” added Mr Ashton. “This collaboration is playing a crucial role in determining the future of Jersey’s agricultural sector. The ability to provide quantifiable data and evidence will be instrumental
in offering food security, profitability and sustainability, which are all crucial factors for the industry’s future and Jersey’s aim to achieve carbon neutrality.”
Jersey Dairy is working alongside its community of farmers to promote sustainable practices and lead the dairy sector in environmentally friendly farming. The company’s farmers are dedicated to improving standards with Becky Houzé, from Lodge farm, becoming a Pride of Jersey Ambassador Award finalist and Andrew Le Gallais MBE, from Cowley Dairy Farm, recognised in the honours list for his stewardship of the local dairy industry.
Connecting the dots
This year, Jersey Dairy showcased new products and sustainable developments at Caffè Culture, the leading trade event for the
UK’s café and coffee bar market. Next year, the company will also be attending IFE, the UK’s largest food and drink trade show and ICA, the Ice Cream Alliance show.
“These events will really allow us to raise our profile in both our new and existing markets,” said Mr Ashton. “Caffè Culture was a wonderful opportunity for us to get connected to the coffee sector and show the market our new iced coffee product. The show has really set us up to grow our new product development, which we hope to recreate at future industry events.”
The company is looking to expand further into Europe and has already begun setting up distributors in certain regions. Jersey Dairy plans to recreate its brand and reputation in markets around the world, growing the company whilst maintaining its core values of quality and tradition.
“We will drive this growth by collaborating with our partners and suppliers,” continued Mr Ashton, in conclusion. “As a company, we ensure that our long-term goals align with our partners in terms of both growth and sustainability. This, along with open and responsive communication, enables us to create relationships that build upon our company’s success.
“It’s exciting to engage with people from all over the industry and explore new opportunities. Even more so because I get to do it as part of a company with such rich history on a beautiful island. This process makes working at Jersey Dairy really rewarding.” n
