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市場調查報告書

美國的起士市場:2015年∼2019年

Cheese Market in the US 2015-2019

出版商 TechNavio (Infiniti Research Ltd.) 商品編碼 335514
出版日期 內容資訊 英文 73 Pages
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美國的起士市場:2015年∼2019年 Cheese Market in the US 2015-2019
出版日期: 2015年07月15日 內容資訊: 英文 73 Pages
簡介

美國的起士市場預測在2014年到2019年間將以年複合成長率2.71%的速度擴大。

本報告依提供美國的起士市場規模今後主要的各產品的預測。各類型調查著的平均每位國民的起士消費量還有過去5年,與市場成長因素與課題,主要趨勢,主要企業分析等資訊。

第1章 摘要整理

第2章 簡稱清單

第3章 調查範圍

  • 市場概要
  • 主要的產品

第4章 市場調查手法

  • 市場調查流程
  • 調查手法

第5章 簡介

第6章 市場形勢

  • 市場概要
  • 市場規模與預測
    • 以收益為準
    • 以數量為準
  • 美國的起士市場:各產品
  • 天然奶酪
    • 市場規模與預測
  • 加工起士
    • 市場規模與預測
  • 波特的五力分析

第7章 起士的種類

  • 起士的種類
  • 平均每位國民的起士消費量
    • Cheddar Cheese
    • Provolone Cheese
    • Romano Cheese
    • Parmesan Cheese
    • Mozzarella Cheese
    • Ricotta Cheese
    • Other Italian Cheese
    • Swiss Cheese
    • Brick Cheese
    • Munster Cheese
    • Cream Cheese
    • Blue Cheese
    • Hispanic Cheese
    • Other Miscellaneous Cheese
    • Processed Cheese
    • Cheese Food and Spreads
    • Cottage Cheese
    • Low-fat Cottage Cheese

第8章 起士市場各流通管道分類

第9章 購買標準

第10章 市場成長因素

第11章 成長因素與其影響

第12章 市場課題

第13章 成長因素與課題的影響

第14章 市場趨勢

第15章 趨勢與其影響

第16章 業者情勢

  • 競爭模式
  • 市場佔有率分析
  • 其他卓越供應商

第17章 主要供應商分析

  • Crystal Farms Cheese
  • Kraft Foods Group
  • Sargento Foods
  • Tillamook

第18章 其他報告

目錄
Product Code: IRTNTR6338

About Cheese

Cheese is derived from the milk protein casein by coagulating milk. Fats and proteins are the main constituents of cheese. The texture and flavour of cheese depend on the age of the cheese and the source of the milk. Cheese is a good source of calcium, protein, sodium, phosphorus, and other nutrients.

The rise in demand for the natural cheese is driving the cheese market in the US. The other factor driving the market is the rising awareness of the high nutritional value of cheese. The rise in demand from the fast food industry is another factor contributing to the growth of the market.

Technavio's analysts forecast the cheese market in the US to grow at a CAGR of 2.71% over the period 2014-2019.

Covered in this Report

The report covers market size by volume and by revenue generated from the following segments:

  • Natural cheese: Cheddar cheese, Provolone cheese, Ricotta cheese, Romano cheese, Mozzarella cheese, Other Italian cheese, Swiss cheese, Munster cheese, Blue cheese, Brick cheese, Cream cheese, Hispanic cheese, and Cottage cheese
  • Processed cheese: processed cheese, and cheese-based foods and spreads

Technavio's report, Cheese Market in the US 2015-2019, has been prepared based on an in-depth market analysis with inputs from various industry experts. The report includes a comprehensive discussion on the market, an extensive coverage on various applications, geography, and types of cheese. The report provides comments on both the existing market landscape and the growth prospects in the coming years. The report further includes a discussion of the key vendors operating in this market and uses Porter's generic strategies to explain the competitive nature of various vendors in the market.

Key Vendors

  • Crystal Farms
  • Kraft Foods Group
  • Sargento
  • Tillamook County Creamery Association

Other Prominent Vendors

  • A.M.P.I
  • Arla Foods
  • Great value
  • La prefer da
  • Winona foods

Market Driver

  • Demand for Natural Cheese
  • For a full, detailed list, view our report

Market Challenge

  • Perishable Nature of Cheese
  • For a full, detailed list, view our report

Market Trends

  • Increase in Demand for Low-fat Cheese
  • For a full, detailed list, view our report

Key Questions Answered in this Report

  • What will the market size be in 2019 and what will the growth rate be?
  • What are the various end-uses and potential applications for the product?
  • What are the key market trends?
  • What is driving this market?
  • What are the challenges to market growth?
  • Who are the key vendors in this market space and what is the nature of competition between them?
  • What are the market opportunities and threats faced by the key vendors?

Table of Contents

01. Executive Summary

02. List of Abbreviations

03. Scope of the Report

  • 03.1. Market Overview
  • 03.2. Product Offerings

04. Market Research Methodology

  • 04.1. Market Research Process
  • 04.2. Research Methodology

05. Introduction

06. Market Landscape

  • 06.1. Market Overview
  • 06.2. Market Size and Forecast
    • 06.2.1. By Revenue
    • 06.2.2. By Volume
  • 06.3. Cheese Market in US by Product Segmentation 2014
  • 06.4. Natural Cheese Market in US
    • 06.4.1. Market Size and Forecast
  • 06.5. Processed Cheese Market in US
    • 06.5.1. Market Size and Forecast
  • 06.6. Five Forces Analysis

07. Cheese Varieties

  • 07.1. Cheese Varieties
  • 07.2. Per Capita Consumption of Different Varieties of Cheese
    • 07.2.1. Per Capita Consumption of Cheddar Cheese in US
    • 07.2.2. Per Capita Consumption of Provolone Cheese in US
    • 07.2.3. Per Capita Consumption of Romano Cheese in US
    • 07.2.4. Per Capita Consumption of Parmesan Cheese in US
    • 07.2.5. Per Capita Consumption of Mozzarella Cheese in US
    • 07.2.6. Per Capita Consumption of Ricotta Cheese in US
    • 07.2.7. Per Capita Consumption of Other Italian Cheese in US
    • 07.2.8. Per Capita Consumption of Swiss Cheese in US
    • 07.2.9. Per Capita Consumption of Brick Cheese in US
    • 07.2.10. Per Capita Consumption of Munster Cheese in US
    • 07.2.11. Per Capita Consumption of Cream Cheese in US
    • 07.2.12. Per Capita Consumption of Blue Cheese in US
    • 07.2.13. Per Capita Consumption of Hispanic Cheese in US
    • 07.2.14. Per Capita Consumption of Other Miscellaneous Cheese in US
    • 07.2.15. Per Capita Consumption of Processed Cheese in US
    • 07.2.16. Per Capita Consumption of Cheese Food and Spreads in US
    • 07.2.17. Per Capita Consumption of Cottage Cheese in US
    • 07.2.18. Per Capita Consumption of Low-fat Cottage Cheese in US

08. Cheese Market Segmentation by Distribution Channel

09. Buying Criteria

10. Market Growth Drivers

11. Drivers and their Impact

12. Market Challenges

13. Impact of Drivers and Challenges

14. Market Trends

15. Trends and their Impact

16. Vendor Landscape

  • 16.1. Competitive Scenario
  • 16.2. Market Share Analysis 2014
  • 16.3. Other Prominent Vendors

17. Key Vendor Analysis

  • 17.1. Crystal Farms Cheese
    • 17.1.1. Key Facts
    • 17.1.2. Business Overview
    • 17.1.3. Recent Developments
    • 17.1.4. SWOT Analysis
  • 17.2. Kraft Foods Group
    • 17.2.1. Key Facts
    • 17.2.2. Business Overview
    • 17.2.3. Product Segmentation
    • 17.2.4. Product Segmentation by Revenue 2012 and 2013
    • 17.2.5. Geographical Segmentation by Revenue 2013
    • 17.2.6. Business Strategy
    • 17.2.7. Recent Developments
    • 17.2.8. SWOT Analysis
  • 17.3. Sargento Foods
    • 17.3.1. Key Facts
    • 17.3.2. Business Overview
    • 17.3.3. SWOT Analysis
  • 17.4. Tillamook
    • 17.4.1. Key Facts
    • 17.4.2. Business Overview
    • 17.4.3. SWOT Analysis

18. Other Reports in the Series

List of Exhibits

  • Exhibit 1: Market Research Methodology
  • Exhibit 2: Cheese Market in US by Product Segmentation
  • Exhibit 3: Cheese Market in US 2014-2019 ($ billion)
  • Exhibit 4: Cheese Market in US 2014-2019(billion lbs)
  • Exhibit 5: Cheese Market in US by Product Segmentation 2014
  • Exhibit 6: Natural Cheese market in US 2014-2019 ($ billion)
  • Exhibit 7: Processed Cheese Market in US 2014-2019($ billion)
  • Exhibit 8: Cheese Varieties
  • Exhibit 9: Per Capita Consumption of Cheddar Cheese in US 2009-2014 (in lbs)
  • Exhibit 10: Per Capita Consumption of Provolone Cheese in US 2009-2014 (in lbs)
  • Exhibit 11: Per Capita Consumption of Romano Cheese in US 2009-2014 (in lbs)
  • Exhibit 12: Per Capita Consumption of Parmesan Cheese in US 2009-2014 (in lbs)
  • Exhibit 13: Per Capita Consumption of Mozzarella Cheese in US2009-2014 (in lbs)
  • Exhibit 14: Per Capita Consumption of Ricotta Cheese in US 2009-2014 (in lbs)
  • Exhibit 15: Per Capita Consumption of Other Italian Cheese in US 2009-2014 (in lbs)
  • Exhibit 16: Per Capita Consumption of Swiss Cheese in US 2009-2014(in lbs)
  • Exhibit 17: Per Capita Consumption of Brick Cheese in US 2009-2014(in lbs)
  • Exhibit 18: Per Capita Consumption of Munster Cheese in US 2009-2014 (in lbs)
  • Exhibit 19: Per Capita Consumption of Cream Cheese in US 2009-2014 (in lbs)
  • Exhibit 20: Per Capita Consumption of Blue Cheese in US2009-2014 (in lbs)
  • Exhibit 21: Per Capita Consumption of Hispanic Cheese in US2009-2014 (in lbs)
  • Exhibit 22: Per Capita Consumption of Other Miscellaneous Cheese in us 2009-2014 (in lbs)
  • Exhibit 23: Per Capita Consumption of Processed Cheese 2 in US009-2014 (in lbs)
  • Exhibit 24: Per Capita Consumption of Cheese Food and Spreads in US 2009-2014 (in lbs)
  • Exhibit 25: Per Capita Consumption of Cottage Cheese in US 2009-2014 (in lbs)
  • Exhibit 26: Per Capita Consumption of Low-fat Cottage Cheese in US 2009-2014 (in lbs)
  • Exhibit 27: Cheese Market in US by Distribution Channel 2014
  • Exhibit 28: Major Market Growth Drivers
  • Exhibit 29: Major Market Challenges
  • Exhibit 30: Major Market Trends
  • Exhibit 31: Market Share Analysis 2014
  • Exhibit 32: Kraft Foods Group: Product Segmentation 2013
  • Exhibit 33: Kraft Foods Group: Product Segmentation by Revenue 2012 and 2013 (US$ billion)
  • Exhibit 34: Kraft Foods Group: Geographical Segmentation by Revenue 2013
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