- The global cheese market is witnessing steady growth, driven by increasing consumer demand for diverse cheese varieties and the rising popularity of cheese-infused dishes in various cuisines
- For instance, in the U.S., per capita cheese consumption has been on the rise, with individuals consuming approximately 40.2 pounds in 2020, up from previous years. Cheddar and mozzarella remain the most popular varieties, reflecting consumers' expanding palates and interest in different cheese types
- Health-conscious consumers are seeking cheeses with reduced sodium and fat content, leading manufacturers to innovate and offer healthier options without compromising on taste. This trend is evident in the growing popularity of artisanal and functional cheese varieties that cater to nutritional preferences while delivering unique flavors.
- The surge in plant-based diets has prompted the development of dairy-free cheese alternatives made from ingredients such as nuts and soy, catering to vegan and lactose-intolerant consumers. This shift is reflected in the increasing demand for plant-based cheeses, which has surged by 12.5% annually, mirroring the broader movement toward vegan and vegetarian diets.
- E-commerce platforms have become significant distribution channels for cheese products, providing consumers with convenient access to a wide range of options, including specialty and international cheeses. The growth of direct-to-consumer models has boosted online sales, with online shopping offering convenience and accessibility, particularly appealing to consumers who may not have access to specialty cheese retailers in their local area.
- The influence of Western cuisine has led to increased cheese consumption in regions where it was previously less prevalent.
- For instance, in the Middle East, changing dietary habits and the increasing acceptance of cheese as part of local cuisine have resulted in higher consumption. Key players in this market have responded by diversifying their product portfolios to include cheeses such as labneh and halloumi, alongside more familiar varieties such as mozzarella and cheddar
