Cheese is a dairy produce prepared from pressed milk curds. In order to help individuals reach the low-fat dietary goal, low-fat dairy has become a significant part. Switching from full-fat to low-fat cheese saves about 3 grams of saturated fat and 40 calories per ounce. Different varieties are made from fresh (unripened) cheese or aged (ripened) cheese. There are more than 300 varieties of cheese—including Mozzarella, Cheddar, American, and Colby—several of which are available in different flavors, packages and forms (cubes, chunks, grated, sliced, shredded, sticks, crumbled, spreads) to meet consumers’ desires. Cheese is an excellent source of protein, calcium, phosphorus, sodium, and other nutrients. The texture and flavor of cheese depend on how old cheese is and the source of the milk. Proteins and fats are the main constituents of cheese.
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The growing health consciousness among the people is one of the key drivers for the enlargement in the demand for low-fat cheese. Normal cheese contains higher amounts of fat as well as sodium. Moreover, a large amount of interest is given to the children diet keeping in mind the adverse effects of cheese on the body in the long run. Also, cheese is a part of the customs in many countries, where it is consumed on a daily basis. The increase in demand from the fast food industry with one eye on health is an additional factor contributing to the growth of the low-fat cheese market.
Frozen meals, Pizza, Quick – service restaurants, Bakery products are the application segments of low-fat cheese. Among all the applications, pizza dominated application segment in 2015. Low-fat cheese like mozzarella can improve a product’s health perception. However, quick – service restaurants, is the second most growing segment in terms of applications. Outlets like sandwich shops, hamburger restaurants, etc. are pressured by consumers to offer lower-fat alternatives. Low-fat cheese with the mouthfeel and a tempting taste can offer consumers a more flavorful sandwich without the additional fat.
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Since Europe is the largest region in terms of cheese consumption, it is expected to enhance further growth in low-fat cheese production and consumption. Asia Pacific and North America are also expected to witness exponential growth within the forecast period.
In order to give the users of this report a comprehensive view on the low-fat cheese market, we have included a detailed value chain analysis. To know the competitive landscape in the market, an analysis of Porter’s Five Forces analysis model for the Low-fat cheese market has also been included. The study consists of a market attractiveness analysis, wherein product segments are benchmarked based on their size of the market, growth rate, and general attractiveness. The report also analyzes several opportunity factors, driving, restraining and their impact on the market during the forecast period.
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Based on regional segmentation, the study covers the region such as North America, Latin America, the Middle East and Africa, Asia-Pacific, and Europe. The report also includes further bifurcation into major countries including U.S., Germany, France, UK, India, Japan, China, and Brazil. This segmentation includes demand for Low-fat cheese market based on individual applications in all the regions and countries.
Some of the core producers of low-fat cheese are the Kraft Foods Group Inc., Lactalis Group, Fromageries Bel S.A., Arla Foods, Bongrain S.A. and others.
Low Fat Cheese Market: By end-use consumption
- Frozen meals
- Quick – service restaurants
- Bakery products
Low Fat Cheese Market: Regional Segment Analysis
- North America
- Asia Pacific
- Latin America
- The Middle East & Africa
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