Low Fat Cheese Market – Global Industry Analysis Essay
Low Fat Cheese Market – Global Industry Analysis
Low fat cheese contains lesser amount of saturated fat and reduces the level of low-density lipoprotein (LDL) cholesterol which is responsible for an increase in the risk of heart disease. Normal cheese has 30-40% saturated fat whereas low fat cheese, produced from skimmed milk contains 7-15% saturated fat. Commonly available cheeses such as cheddars, mozzarella, provolone and others, depending on the process and the country where they are produced, are easily available in the market today.
Low fat cheese is also available in various forms as a healthy alternative to regular cheese. Low fat cheese has almost all the applications that normal cheese has. Some of the products where low fat cheese is used are pizzas, sandwiches, hotdogs, and salads. The geographical market segments are North America, Europe, Asia Pacific, and the Rest of the World (RoW). Highest cheese consumption is seen in Europe while North America’s consumption is comparatively less.
One of the key drivers for the growth in the demand for low fat cheese is the growing health consciousness among the people. Normal cheese is said to have higher amounts of fat as well as sodium. Moreover, much attention is given to the diet of children keeping in mind the adverse affects of cheese on the body in the long run. Also, cheese is a part of the culture in many countries, where it is consumed on a daily basis.
One of the restraints to the low fat cheese market is its taste after the reduction of fat and sodium as the flavor of cheese depends on these two components. Some types of cheese like mozzarella, cottage cheese (paneer), and Swiss cheese have low salt and fat content naturally, compared to other cheese that contain artificially reduced salts. The major players in the market are now focusing on reducing fat and salts from cheese such as in American cheese which has a high amount of these components. Some of the major producers of low fat cheese are the Lactalis Group, Kraft Foods Group Inc., Fromageries Bel S.A., Bongrain S.A., Arla Foods and others.
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University/College: University of Chicago
Type of paper: Thesis/Dissertation Chapter
Date: 21 November 2016
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