The global cheese market reached a value of about USD 80.74 billion in 2021. The industry is projected to grow at a CAGR of around 7.8% in the forecast period of 2022-2027 to reach a value of about 118.42 billion by 2027.
The global cheese industry report provides a comprehensive analysis of the industry, including key segments, trends, drivers, restraints, the competitive landscape, and other essential market aspects. Owing to the various health benefits of cheese like it being a good source of minerals such as calcium, phosphorous, zinc, vitamin A, and vitamin B12, which are needed for developing strong bones, as well as specific high-quality proteins that give essential building blocks for strong muscles, is driving the demand for cheese. In the industry report, the critical demand indicator is the highest category spender by region—Europe.
Cheese is an age-old dairy product made by coagulating the milk protein casein into various tastes, textures, and shapes. It is made from proteins and fat from cow's, buffalo's, goat's, or sheep's milk and is known for its richness, creaminess, taste, and satiating properties. It is popular because of its convenience, extended shelf life, and high fat, protein, calcium, and phosphorus content. The cheese industry report comprises segments by source (cow milk (whole milk and skimmed milk), sheep milk, goat milk, and buffalo milk.), type (natural cheese (hard cheese and soft cheese) and processed cheese (spreadable cheese and block cheese.), product (mozzarella, cheddar, feta, parmesan, Roquefort, and others.), distribution channel (hypermarkets, supermarkets, food speciality stores, convenience stores, and others.) and region (North America, Europe, Asia Pacific, the Middle East, and Africa, and South America).
The European region holds a significant share in the cheese market due to the high willingness to pay for high-quality European cheese. The impact of increased raw-material costs is less troublesome. The wide range of health benefits offered by cheese is the leading driving factor of the industry. Furthermore, demand for ready-to-eat food products which are easy to cook is high in demand furthering the market potential. The emergence of fast-food chains that use cheese as an essential ingredient further contributes to higher sales in the sector. The growing consumer shift towards western food products like pizza etc., is boosting the industry. Other factors such as hectic schedules, rise in disposable incomes, and higher spending on ready-to-eat food full of nutrients augment the industry's expansion.
However, the adverse health conditions associated with cheese consumption, like obesity etc., can hamper the market's growth.
The global cheese industry report by Procurement Resource gives an in-depth analysis of the best buying practices followed by major international cheese regions across the globe, such as engagement models, contract terms, and buyer and supplier negotiation levers.
The milk is typically standardised before maximising the protein to fat ratio to produce a high-quality cheese. Depending on the desired cheese, the milk may be pasteurised or lightly heat-treated to prevent spoilage. After that, it is chilled to achieve the temperature required for the starting germs to develop. The starting cultures and any non-starter adjunct bacteria are added to the milk and ripened for 30 minutes at 90°F (32°C). The process allows bacteria to thrive and initiate fermentation, lowering the pH and developing the cheese's taste. Rennet is the enzyme that causes the curd to create by reacting with the milk proteins. After adding the rennet, the curd is left undisturbed for about 30 minutes to allow a hard coagulum to develop.
The curd is fermented until it achieves a pH of 6.4. and then sliced into small pieces with cheese knives and cooked to 100°F (38°C). The heating process aids in the separation of the whey and curd. The curd develops a mat once the whey is emptied from the vat and are sliced into portions, stacked on top of one another, and turned regularly. The fermentation is to proceed until a pH of 5.1 to 5.5 is attained. The curd mats are milled into smaller pieces, returned to the vat for cheddar cheese, and salted by dropping dry salt on the curd and mixing it in. The curd is made into loaves and then immersed in brine in some cheese variations, such as mozzarella (saltwater solution). The salted curd bits are put in cheese hoops and squeezed into blocks to make the cheese. The cheese is kept in refrigerators until it reaches the required age and can be waxed or chopped into blocks before being packed.
The growing consumer shift towards cheese products made from plant sources is rising. Consumers are more drawn to plant-based food items due to several health-related issues such as lactose intolerance, allergies linked with dairy-based goods, and others. Furthermore, the expansion of plant-based food items such as cheese will be fuelled by a shift in customer preferences toward vegan goods. Additionally, Processed cheeses such as Cheddar, Parmesan, and Romano have seen a surge in popularity in recent years due to the product's long shelf life, appealing flavour profile, and adaptability at a lower cost than other varieties of cheese on the market. Furthermore, as internet penetration rises, the online demand for food purchases, including cheese, has increased.
The regional markets for the industry can be divided into North America, South America, Europe, the Middle East and Africa, and the Asia Pacific.
Due to the existence of many regional and domestic companies, the global cheese industry is highly competitive and fragmented. Mergers, expansions, acquisitions, partnerships, and new product development are highlighted as strategic techniques used by prominent corporations to increase their brand exposure among customers.
1. Executive Summary
2. Global Cheese Market Snapshot
2.1. Cheese Market Outlook
2.2. Regional Overview
2.2.1. North America
2.2.4. Latin America
3. Impact of Recent Events
4. Cheese Value Chain Analysis
5. Cheese Production Process
6. Trade Analysis
7. Major Risk Factors in Sourcing
8. Cheese Cost Structure
9. Cheese Price Analysis
10. Key Demand Indicator Analysis
11. Key Price Indicator Analysis
12. Cheese Market Dynamics
12.1. Drivers & Constraints
12.2. Industry Events
12.3. Innovations & Trends
12.4. SWOT Analysis
12.5. Porter’s Five Forces
12.5.1. Buyer Power
12.5.2. Supplier Power
12.5.3. Threat of New entrants
12.5.4. Threat of Substitutes
12.5.5. Industry Rivalry
13. Feedstock Market Analysis
13.1. Market Overview
13.2. Price Analysis
14. Industry Best Practices
14.1. Sourcing Strategy
14.2. Procurement Model
14.3. Contract Structure
14.4. Negotiation Levers
14.5. Pricing Model
14.6. Key Factors Influencing the Quotation
15. Key Supplier Analysis
15.1. Fonterra Co-operative Group Limited
15.2. Arla Foods amba
15.3. Saputo Inc.
15.4. Nestle S.A.
15.5. Danone S.A.
15.6. Dean Foods Co.
15.7. Lactalis International
The global cheese market size was valued at USD 80.74 billion in 2021.
As per the sources, the cow milk segment is anticipated to lead the market between the period 2022 – 2027.
The significant demand for a ready-to-eat ingredient full of nutrients is one of the critical drivers of the cheese market growth.
Some of the top companies in the market are Nestle SA, Danone S.A., Dean Foods Co., Lactalis International, Fonterra Co-operative Group, Royal FrieslandCampina N.V., and Arla Foods amba.
The processed cheese segment of the cheese industry holds a significant share in the market.
The global cheese market attained a value of USD 80.74 billion in 2021, driven by the vast spectrum of health advantages provided by cheese is the industry's primary driving force. Furthermore, demand for ready-to-eat food products that are easy to prepare is rising, enhancing market potential. The rise of fast-food franchises that utilise cheese as the main component is also helping to boost sales in the industry. Other reasons, such as busy schedules, rising disposable incomes, and increased expenditure on nutrient-dense ready-to-eat food, are aiding the industry's growth. Aided by the growing demand for plant-based foods due to various health concerns, including lactose intolerance, allergies to dairy-based foods, etc., the market is expected to witness further growth in the forecast period of 2022-2027, growing at a CAGR of 7.8%. The market is projected to reach USD 118.42 billion by 2027.
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