French dairy imports grow sharply

French imports of dairy products, especially butter and cheese, have grown significantly over the past decade. These imports now account for about one-third of the country's total dairy consumption.

Imports used mainly by industry

Most of these imported dairy products are used by food processing industries rather than by retail stores. This is a key factor in the overall increase in import value.

Import value jumps over 120%

According to a study by Idele titled Où va le lait, the value of dairy product imports increased by 121% between 2010 and 2023, reaching 6.26 billion euros. The increase in dry matter volume was smaller, at 30%.

Industry drives import demand

The food processing industry is the main consumer of imported dairy products, accounting for 75% of the volume in equivalent milk terms. Retail and food service sectors account for only 17% and 8% respectively.

Industry dependence on imports grows

The food processing industry's reliance on imports has increased from 66% in 2019 to 72% in 2023. This highlights challenges in competitiveness and the adequacy of domestic supply.

Retail and food service rely less on imports

In contrast, the food service and restaurant sectors have reduced their dependence on imports, from 26% in 2019 to 23% in 2023. Retail has seen little change, with imports covering 11% of needs.

Imports include both premium and industrial products

Imports to these sectors include high-quality cheeses like parmesan and mozzarella, as well as industrial grated cheeses like emmental, which are largely European in origin.

Main suppliers of dairy products

The Netherlands is the main supplier of dairy products to France. Over half of France's dairy imports come from three countries: the Netherlands (20%), Germany (16%), and Italy (16%).

Imports focus on ingredients

France mainly imports dairy ingredients, with a significant deficit in milk fat. In 2023, France imported the equivalent of 8.9 billion liters of milk fat compared to 5.6 billion liters of milk protein.

Cheese and butter dominate imports

Cheese accounts for 45% of dairy imports, followed by butter at 22%. Fresh products and packaged milk make up 14%, while dry ingredients account for 11%.

Infant milk imports surge

Infant milk imports have grown the most, increasing by 210% over 13 years. Butter and cheese imports also saw significant increases of 156% and 164% respectively.

Import focus shifts to cheese and butter

Over the past five years, cheese and butter have been the main focus of dairy imports, making up a third and 37% of the volume respectively. Cream and fresh products have seen declining imports.

Bulk milk imports are minimal

Imports of bulk milk are negligible, at 79,000 tons, indicating that French milk processors are largely self-sufficient. These imports mainly come from Spain and Belgium.

French milk processing is mostly domestic

According to Idele, milk processed in France is composed of 99.6% "made in France" milk, highlighting the country's self-sufficiency in milk processing.