Foodcom Experts

Following a sharp rise in prices in the first half of 2026, the acid casein market is beginning to stabilize. The new dairy season in New Zealand is improving the availability of raw materials, but the direction of the market in Q4 will depend primarily on how much of the additional production actually makes it to the spot market.

Early October brings stronger SMP and SMC, but weaker signals in the cheese and butter markets. WPC80 continues to fall in price, WPI is also weaker, while MPC85 and SWP food maintain a stronger position.

MPC 85 has become one of the most competitive segments of the milk protein market in 2026. Limited availability, high demand, and the shifting price relationship with WPC80 are influencing purchasing decisions in Europe, the U.S., and other key regions. We examine what the current situation might mean for the market in Q4 2026 and in 2027.

Gelatin is much more than just an ingredient responsible for the texture of gummy candies or jellies. Its origin, gelling strength, and technical parameters can significantly affect the properties of the final product. Find out how different types of gelatin differ, what the Bloom value means, and how to choose the right product for food, pharmaceutical, and cosmetic applications.

It is becoming increasingly difficult to identify a single trend in the European dairy market. Limited supply is supporting WMP, WPC80 is clearly correcting, WPI is falling more slowly, and MPC85 continues to stand out with a strong position.

The cheese market has calmed down, but pressure on butter and WPC80 continues. SMP remains stable, and there are stronger signals emerging in the liquid milk segment. Check out the latest prices and the situation on the European dairy market.

In mid-September, the European dairy market is moving in different directions. SMP and MPC85 remain strong, WPC80 is beginning to weaken, and butter and cream are under pressure. Check out the latest prices and market conditions for cheese, milk, and milk proteins in the 318th edition of the Foodcom DAIRY Newsletter.

The butter market is changing direction again in 2026. After sharp declines in the first half of the year, prices in Europe are rebounding from their summer lows, while the U.S. and Oceania remain well-supplied. Find out what’s driving the current recovery and what to expect toward the end of the year.

Limited milk availability is boosting prices for cheese, WMP, SMP, and cream, but not all segments are moving in the same direction. Find out what’s happening with butter, proteins, and Q4 offers.

The beginning of September brings mixed trends to the European dairy market. Limited milk supply is supporting cheese, SMP, and cream, while butter remains under pressure from high inventories. In the protein market, MPC85 maintains the strongest position, while buyers are taking a more cautious approach to WPC80.

Toward the end of August, the European dairy market is showing clear signs of strengthening. Reduced milk availability is supporting prices for whole milk powder (WMP), skim milk powder (SMP), cream, and cheese, while reformulation and protein blends are becoming increasingly important in the protein segment.

Reduced milk availability is having an increasingly strong impact on the European market. Cream, SMP, WMP, and cheese are becoming more expensive, while the situation in the protein segment remains more mixed.