Innovation benefits cheese market
The global retail market for cheese returned to its long term growth trend in 2015, rising by an estimated 1% to 11.5 million tonnes, according to a new report from Zenith International.
Natural cheese is the most popular cheese type, accounting for 83% of total volume and 85% in value, with hard/semi hard and white cheese most favoured. Processed cheese consumption is more common in developing economies such as Asia Pacific, the Middle East and Africa than in the mature economies of North America and Europe.
The global market for cheese is highly fragmented, with the leading five brands holding a combined retail share of 8% by volume. Innovation is rife as manufacturers endeavour to capture share, with new product launches spanning a number of trends, including unusual flavour pairings, products tailored towards specific consumption occasions and low fat cheeses.
“Without a doubt, the level of innovation in the cheese industry has kept the market relevant to today’s consumers who are looking for variety, convenience and added value,” comments Zenith market intelligence director Esther Renfrew.
The 2016 Zenith Report on Cheese Innovation identifies 10 key trends and themes driving new product development initiatives since 2014: cooking, dipping, convenience, snacking, spreadables, added protein, indulgence, lactose-free, no melt and child oriented.
