Home Food Restaurant Reviews Recipes Drink Distilleries Whisky Gin Craft Beer Locations Scran Podcast Graham’s Family Dairy called upon attendees of Scotland’s largest agricultural show to help decide the next flavour of its most popular product in the high protein range, Protein 25. Royal Highland Show attendees were given the chance to make their voice heard and decide the next Graham's protein yoghurt flavour during the show, which ran from Thursday 20 until Sunday 23 June. After hundreds of votes were cast at the show over four days, rhubarb came out as the most popular over cinnamon bun and Tiramisu, which were decided on as three finalists from social media suggestions in the run up to the show.
Now Graham’s will get to work in their flavour lab to turn the poll result into reality. The call comes as demand is well and truly booming, with high protein product sales now equating to more than 25 per cent of the traditional family dairy firm’s sales. Last year, for the first time on record Graham’s Family Dairy reported that sales of protein and Skyr products overtook sales of conventional milk in major supermarkets, and the demand doesn’t seem to be slowing down.
Robert Graham, Managing Director at Graham’s Family Dairy, said: "Although I’m slightly disappointed that haggis flavour didn’t quite make the cut, it's brilliant to see our customers join in to decide the next yoghurt flavour for our most popular protein product. "For decades our family has bee.
