Unhomogenised milk is gaining popularity in the UK, with Waitrose reporting a 34% increase in sales over the past year, according to one report. The product is being marketed to shoppers as “non-UPF,” reflecting growing consumer interest in avoiding certain ingredients and processing methods. However, experts quoted in the coverage caution that the health benefits claimed for unhomogenised milk may not be as clear-cut as some shoppers assume. Homogenisation is a processing step used to keep milk fat from separating, and unhomogenised milk is sold as a less processed alternative. While consumer demand is increasing, the reporting notes that dietary impact depends on the overall nutritional composition of milk and the evidence behind specific health assertions. The discussion therefore focuses on whether buying unhomogenised milk provides meaningful advantages compared with conventional homogenised milk, given that both are dairy products with broadly similar basic nutrition profiles. The articles present rising sales alongside uncertainty from experts about whether the “non-UPF” label or the lack of homogenisation alone supports a health advantage.