Protein features prominently in this autumn’s Swedish dairy product launches. Arla, Norrmejerier and Skånemejerier are all expanding their ranges of high-protein dairy products, while a new report indicates that the protein trend continues to gain momentum.
Protein is one of the key themes in Arla’s autumn launches. Arla Protein grew by 82 per cent during the first six months of the year, and the range is now being expanded with two cheeses: Arla Protein Mild Cheese and Arla Protein Light Cheese.
The cheeses contain 32g and 34g of protein per 100g respectively, with fat contents of 10 and 5 per cent. Arla is also expanding its quark range. Arla Mild Kvarg is being launched in a new 200g single-serve format in vanilla and a new passion fruit and banana flavour.
Norrmejerier expands following strong start
Norrmejerier is also stepping up its focus on protein. According to the dairy, Verum Yoghurtkvarg has sold well above expectations since its launch at the beginning of the year. The range is therefore being expanded with a blueberry and vanilla flavour and will also be introduced in 500g pots.
Norrmejerier is also launching a protein-enriched Verum low-fat yoghurt with 0.5 per cent fat and 40 per cent more protein. It will be available in natural, vanilla and raspberry varieties.
Skånemejerier combines protein with indulgence
Lindahls, owned by Skånemejerier, is also expanding its quark range with a new crème brûlée flavour. The launch aims to tap into two trends: demand for high-protein snacks and consumers’ growing focus on taste and indulgence.
According to a Verian survey commissioned by Lindahls, taste is the most important factor for Swedish consumers when choosing quark.
Protein trend continues
Skånemejerier’s Proteinrapporten 2026 also suggests that interest in protein has become part of a broader health trend and is no longer primarily associated with exercise and fitness.
The development is particularly evident in the quark category. During the first half of 2026, the Swedish quark market grew by 34 per cent. According to the survey, 18 per cent of Swedes eat quark every week, while 77 per cent consider it important to choose Swedish-produced quark.
This autumn’s launches suggest that dairies expect the combination of high protein content, new flavours and convenient formats to continue driving growth in the category.