[June 1 is Milk Day] Only 4% of Milk Becomes Butter!? 'Butter no Itoko', a Craft Sweet Born from the Remaining 90% Byproduct 'Skim Milk', Proposes New Value for Milk

In line with 'Milk Day' on June 1, GOODNEWS Inc. is sharing its approach to 'making the most of milk' through its flagship sweet brand 'Butter no Itoko', which utilizes skim milk. In recent years, the dairy industry has faced various challenges such as soaring feed prices and labor shortages. In Japan, the consumption structure of milk is changing due to the declining birthrate, aging population, and shifts in dietary habits, making the creation of new value beyond 'drinking milk' an important theme. Since it is difficult to stop raw milk production suddenly even if demand decreases, the surplus is used for processed products. Butter is a prime example, but since skim milk is generated as a byproduct during production, its utilization has been a challenge. Against this background, the sweet brand 'Butter no Itoko' was born in the Nasu region of Tochigi Prefecture. While only about 4% of milk becomes butter, the remaining 90% or more was traded cheaply or lacked utilization methods. By finding new value in this skim milk and transforming it into delicious sweets, the brand contributes to regional revitalization. It features a unique 'fluffy, crunchy, melty' texture and is based on the concept of creating a new cycle for dairy farming through consumption. The total amount of skim milk rescued from April 2025 to March 2026 reached approximately 64 tons. With flavors available nationwide, the brand continues to propose new ways to enjoy milk.