Cheese Industry Report: Analysis and Forecast 2022-2027
Regional Category Spend, Price Analysis, Key Demand and Price Indicators, and Best Buying Practices by a Cheese industry report
The Cheese was valued to be worth 80.74 billion in 2021. In the projection period of 2022-2027, the industry is expected to grow at a CAGR of around 7.8 percent, achieving a value of around 118.42 billion by 2027.
The cheese industry report broadly studies the industry, together with important segments, movements, drivers, constraints, the competitive landscape, and other critical market features. The numerous medical benefits of cheese, including being a rich source of minerals like calcium, phosphate, zinc, vitamin A, and vitamin B12, which are necessary for the development of bone strength, and good high proteins that provide core components for muscle strengthening, are fueling the growth for cheese. Europe is the biggest category spender by region which is impelling the demand for the cheese industry.
Cheese: Industry Definition and Segmentation
Scope
Cheese is a traditional dairy product that is produced by emulsifying casein, a whey protein, into a variety of flavours, textures, and patterns. In addition, it is prepared with carbohydrates and lipids from cow, buffalo, goat, or sheep milk, and is regarded for its creaminess, smoothness, texture, and has the ability to satisfy oneself. It is used widely due to its convenience, longer shelf life, and saturated calorie, protein, calcium, and phosphorus concentrations.
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The cheese industry report comprises segments:
- By services – Ready-to-eat meals, pre-made salads, soups, and sauces, as well as fillings and stuffings.
- By source – Cow milk, Whole milk, and Skimmed milk
- By type – Natural cheese, processed cheese
- By product – Mozzarella, cheddar, feta, parmesan, Roquefort, and other
- By distribution channel – Direct and Indirect
- By region – North America, Europe, Asia Pacific, the Middle East & Africa, and South America
Snapshot of the Report
The regional markets for the industry can be divided into North America, Europe, Asia Pacific, the Middle East & Africa, and South America.
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Category Drivers
Consumers are increasingly gravitating toward plant-based cheeses. Consumers are driven to plant-based foods for a variety of reasons, including lactose intolerance, allergies to dairy-based products, and others. Furthermore, a movement in customer tastes toward vegan goods will accelerate the expansion of plant-based food items such as cheese. Processed cheeses, such as Cheddar, Parmesan, and Romano, have also seen a boom in popularity in recent years, owing to the product’s long shelf life, appealing flavour profile, and versatility at a lower cost than other types of cheese on the market. In addition, as internet penetration rises, so does online demand for food items, including cheese.
Category Insight by Region
Because of the strong willingness to pay for high-quality European cheese, the European region has a substantial part of the cheese market. Increased raw-material costs have a less negative impact.
The wide spectrum of health benefits provided by cheese is the industry’s primary driving force. Furthermore, there is a large desire for ready-to-eat food products that are simple to prepare, which increases market potential. The rise of fast-food businesses that use cheese as an essential ingredient is also helping to boost the sector’s sales. The sector is benefiting from a rising customer movement toward western culinary goods such as pizza and other such items. Other factors that contribute to the industry’s growth include hectic schedules, rising disposable incomes, and increased spending on nutrient-dense ready-to-eat foods.
Best Procurement Practices
The global cheese industry report by Procurement Resource gives an in-depth analysis of the best buying practices followed by the major customers of cheese products across the globe, such as engagement models, contract terms, and buyer and supplier negotiation levers, among others.
Category Management Studies
To make a high-quality cheese, the milk is usually standardised before the protein to fat ratio is maximised. To prevent spoiling, the milk may be pasteurised or minimally heat-treated, depending on the desired cheese. After that, it’s refrigerated to the temperature needed for the bacteria to start growing. The milk is ripened for 30 minutes at 90°F (32°C) with the starter cultures and any non-starter adjunct bacteria. The method allows bacteria to flourish and begin fermentation, decreasing the pH and enhancing the flavour of the cheese. Rennet is the enzyme responsible for the formation of curd by interacting with milk proteins. The curd is left undisturbed for about 30 minutes after adding the rennet to allow a firm coagulum to form.
The curd is fermented until it reaches a pH of 6.4, then sliced into small pieces with cheese knives and fried to a temperature of 100 degrees Fahrenheit (38 degrees Celsius). The separation of the whey and curd is aided by the heating procedure. After the whey is poured from the vat, the curd forms a mat and is sliced into sections, placed on top of one another, and flipped regularly. The fermentation should continue until the pH reaches 5.1 to 5.5. The curd mats are crushed into smaller pieces, returned to the vat for making cheddar cheese, and salted by sprinkling dry salt on top and mixing it together.
Key Supplier Profiles included in the Cheese Industry Report
The key market players are the Nestle S.A, Danone S.A, Dean food co, Lactalis International, and Fonterra Co-operative Group.
The report covers capacity additions, plant shutdowns, investments/divestments, mergers and acquisitions, and other latest developments of the suppliernutms.
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