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市場調查報告書

天然、特殊起士的美國市場·全球市場:第6版

Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets, 6th Edition

出版商 Packaged Facts 商品編碼 135126
出版日期 內容資訊 英文 241 Pages
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天然、特殊起士的美國市場·全球市場:第6版 Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets, 6th Edition
出版日期: 2016年04月28日 內容資訊: 英文 241 Pages
簡介

美國成人幾乎100%都吃起士。天然奶酪的消費量在這十年間直線增加,加工起士的消費量則在減少。美國的天然、特殊起士的零售銷售額規模在2015年為174億美金。該市場在2011年後,便以4.1%的年複合成長率擴大,相較下正在日益成熟化。

本報告提供美國的起士市場相關的總括性調查,提供您零售銷售額資料的實際成果,食品服務·產業上的利用,影響市場的主要趨勢,市場成長趨勢,消費者統計,美國·全球主要起士市場行銷的活動等相關分析。

第1章 摘要整理

第2章 產品

  • 簡介
  • 天然奶酪和特殊起士的差異
  • 天然奶酪
  • 特殊起士
  • 範圍外的產品
  • 產品分類
  • 地區分類
  • 分類:濃度別
  • 分類:保存處理別
  • 其他產業
  • 產品:各市場
  • 零售
  • 食品服務
  • 天然奶酪的格式分類:IRI別
  • 美國的起士生產
  • 美國的天然奶酪生產量持續增加
  • 美國的加工起士生產量過去6年持平

第3章 市場

  • 美國的天然、特殊起士的零售銷售額
  • 銷售額成長率
  • 起士價格的變動性
  • 市場推動成長因素
  • 經濟的停頓對消費者支出的影響、其他

第4章 市場行銷

  • Kraft在細分化市場中以壓倒性利益領導市場
  • 市場行銷的銷售額:各產品部門
  • 自有品牌支配約60%細分市場部門
  • 由於Kraft的領導造成Chunks部門細分化
  • Sargento以大幅利益領導、其他切片市場部門

第5章 行銷·新產品趨勢

  • 行銷趨勢、其他

第6章 零售概要

  • 天然·特殊起士在各種零售店銷售
  • 銷售額:零售流通管道別
  • 自有品牌的品牌專賣店
  • 自有品牌的新的有機線
  • Whole Foods 開始、其他新的商店形態

第7章 食品服務概要

  • 概要
  • 食品服務的起士
  • 食品服務中最常用的Mozzarella
  • 特殊起士慢慢擴大,可是餐廳披薩Mozzarella仍佔首位,
  • 零售加工食品
  • 冷凍披薩領導起士市場、其他

第8章 消費者

  • 來源
  • 美國幾乎所有成人皆攝取起士
  • 成人約30%大量攝取起士
  • 除了口味以外理由大量攝取起士的消費者
  • 由於健康·成本上的理由減少起士攝取的消費者、其他

第9章 全球概要

  • 概要
  • 新興市場帶來的全球性成長
  • 起士生產
  • 起士消費
  • 每人的消費量
  • 起士進口:各國
  • 起士出口:各國
  • 美國的起士出口
  • 全球競爭情形、其他

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目錄
Product Code: LA5786639

Americans can't get enough cheese! Nearly 100% of them say they eat it. And 30% of adults, led by Millennials and Gen Xers, are eating more than they were a few years ago. Consumption of natural cheese has increased over the last 10 years while processed cheese has declined. Adults and kids eat cheese by itself, on sandwiches, salads, pizzas, burgers, on tacos and numerous other food items. And they eat it at home, in restaurants, and when they snack on-the-go throughout the day.

Total U.S. retail sales of natural and specialty cheeses were $17.4 billion in 2015. The market is relatively mature with sales growing by a CAGR of 4.1% since 2011. While the market has yet to fully recover from the recession, Americans' love of cheese, and the wider availability of quality natural cheeses at more affordable prices have helped drive growth. Marketers have continued to promote cheese as fundamentally nutritious and good tasting, despite its high fat content. A fast-growing segment of consumers loves cheese not only for its taste but its nutritional value. Portion control sizes and packs, as well as organic cheeses and cheeses made from healthier milk are meeting the demand for better-for-you products. Organic cheese sales continue to boom with sales estimated at $570 million in 2015. The segment grew by about 15% in 2015 and by a CAGR of 14.5% between 2012 and 2015. It should continue to outperform the market in the future.

In addition to better-for-you products marketers in the U.S. are actively trying to fill demand for what many consumers look for in cheese - great taste, indulgence and new flavor experiences. Flavors continue to be bolder, artisanal and specialty products keep expanding, and authenticity is desired as a sign of higher quality. Today's busy consumers demand convenience and manufacturers continue to offer products and packaging that are easy to use and store, and are portable. Cheese manufacturers are capitalizing on the snacking and on-the-go eating trends with a slew of new products in special cuts, sizes and packs.

The vast majority of natural and specialty cheese sales in the U.S. come from mass retail outlets and the most successful retailers have upgraded their cheese departments to offer more cheese-shop quality products. They've also continued to expand and promote sales of their own private label cheese brands. Private label sales are significant in the natural cheese market, accounting for over 40% of dollar sales. The U.S. market is actually very fragmented with hundreds of manufacturers and marketers competing. There are only a couple of very large players, including the leader Kraft with just a 17% share, several mid-size and numerous small companies.

Retail market product trends often start in foodservice, especially in restaurants. Many menu items use cheese liberally as do shelf-stable or frozen/refrigerated meals and snacks. Cheese-filled breakfast sandwiches have been hot items as Americans increasingly skip cereal or eat on the go. Breakfast handheld items and restaurant breakfast sandwiches are booming, being consumed throughout the day, and purchased everywhere including fast-food chains, convenience stores, and the grocer's refrigerated and freezer cases.

Outside of the U.S. overall demand for dairy products continues to grow, with most growth coming from developing countries where growing populations, rising incomes and expansion of the middle class, urbanization, and greater adoption of western diets is driving consumption. New product development around the world, similar to the U.S., is focused on healthier cheese as well as more indulgent products that deliver more intense or unique flavor experiences. Products for snacking remain important and messages promoting cheese and dairy as good sources of nutrition resonate with consumers in developing, fast-growing markets like India and China.

Scope of Report

This report presents a detailed analysis of the U.S. consumer market for natural and specialty cheese sold directly to consumers through retail outlets including “bricks and mortar” stores as well as catalogues, Internet sites and others. It outlines key issues and trends affecting the overall market and analyzes all product categories and segments of natural and specialty cheeses. The report also discusses major players and brands, and analyzes their key activities and performance. Market size data are provided for 2011-2015 and projections for 2015-2020. Retail channels that sell consumer natural and specialty cheese are covered and considered in arriving at market size and trends, and competitive analysis. Information and insight is provided for processed cheese, and non-dairy cheese products, as well as the foodservice and global cheese markets, to add context and perspective. Data from these markets is not included for market sizing/projections, marketer/brand and retail channel shares of the core U.S. consumer natural and specialty cheese market.

Methodology

The information in this report was obtained from both primary and secondary research. Primary research included consultation with industry sources and on-site visits of retail stores. Secondary research entailed gathering data from relevant trade, business and government sources, as well as company promotional literature and annual reports. Our estimates of market size and company performance are based on various sources including reported revenues of product manufacturers and retailers; IRI, which tracks data in mass retail outlets; publications and other market research sources.

Our analysis of consumer trends relies on data from various sources including a national online consumer usage survey conducted in February/March 2016 by Packaged Facts, and Simmons National Consumer Surveys for Fall 2005 through Fall 2015 from Experian Marketing Services. The Packaged Facts national online consumer surveys reflect a panel of 2,000 U.S. adults (age 18+) that is balanced to the national population on the primary demographic measures of gender, age bracket, race/ethnicity, geographic region, marital status, presence or absence of children in the household, and household income. On an ongoing basis, Experian Marketing Services conducts booklet-based surveys of a large and random sample of consumers (approximately 25,000 for each 12-month survey compilation) who in aggregate represent a statistically accurate cross-section of the U.S. population.

Table of Contents

Chapter 1 - Executive Summary

  • Introduction
  • Difference Between Natural and Specialty Cheese
  • Natural Cheese
  • Specialty Cheese
  • Products Outside Scope
  • Product Classifications
  • The Products
  • U.S. Production of Natural Cheese Continues to Grow
  • Table 1-1: Total U.S. Production of Natural Cheese by Variety, 2008-2014(in millions of pounds)
  • The Market
  • U.S. Retail Sales of Natural and Specialty Cheese at $17.4 Billion in 2015
  • Figure 1-1: U.S. Retail Dollar Sales of Natural and Specialty Cheeses, 2011-2015 (in millions)
  • Sales by Retail Channel
  • Market Forecast
  • Figure 1-2: Projected U.S. Retail Dollar Sales of Natural and Specialty Cheeses, 2015-2020 (in millions)
  • The Marketers
  • Kraft Ahead by Wide Margin in Fragmented Market
  • Figure 1-3: Retail Dollar Share for Leading Mass Marketers of Natural and Specialty Cheese, 2012 vs. 2015 (percent)
  • Marketing and New Product Trends
  • Taste and Experiences
  • Health and Nutrition
  • Snacking
  • Retail Trends
  • Private Label Store Brands
  • Table 1-2: Selected Private-Label Food Brands with Natural Cheese, 2016
  • Supermarkets Continue to Upgrade Cheese Offerings
  • Cheesemongers Are Rock Stars of Specialty Cheese
  • Retailers Differ for Natural and American Processed
  • Cheese Consumers
  • Foodservice Trends
  • Cheese in Foodservice
  • Mozzarella Most Used Cheese in Foodservice
  • Retail Packaged Foods
  • The Consumer
  • Nearly All American Adults Eat Cheese
  • Almost 30% of Adults Report Eating More Cheese
  • Millennials, Gen Xers Drive Higher Cheese Consumption
  • Figure 1-4: Self-Reported Current Level of Cheese Consumption
  • Compared to a Few Years Ago, 2016 (percent)
  • Natural/Imported Cheese Increasing, Processed Cheese
  • Decreasing
  • Table 1-3: Household Usage Rates: Natural or Imported Cheese vs.
  • American Processed Cheese, 2005-2015 (percent)
  • Global Overview
  • Global Growth Driven by Emerging Markets
  • Cheese Consumption
  • Per Capita Consumption
  • Cheese Imports by Country
  • Global Competitive Landscape
  • Trends

Chapter 2 - The Products

  • Introduction
  • Difference Between Natural and Specialty Cheese
  • Natural Cheese
  • Specialty Cheese
  • Products Outside Scope
  • Product Classifications
  • Regional Classifications
  • Classifications by Consistency
  • Classifications by Cure
  • Other Industry Descriptors
  • Table 2-1: Selected Industry Descriptors of Natural and Specialty Cheese
  • Products by Market
  • Retail
  • Foodservice
  • Food Processing
  • Natural Cheese Format Classifications by IRI
  • Table 2-2: Natural Cheese Format Classifications by IRI
  • U.S. Cheese Production
  • U.S. Production of Natural Cheese Continues to Grow
  • Table 2-3: Total U.S. Production of Natural Cheese by Variety, 2008-2014(in millions of pounds)
  • Figure 2-1: Share of Total U.S. Production by Natural Cheese Variety,2014 (percent)
  • Figure 2-2: Share of Total U.S. Production by Natural Cheese Variety,2008 (percent)
  • U.S. Process Cheese Production Flat Over Last Six Years
  • Table 2-4: Total U.S. Production of Process Cheese Products, 2008-2014(in millions of pounds) 85% of U.S. Cheese Production Comes from 11 States
  • Figure 2-3: U.S. Production of Cheese by States, 2014 (percent share)

Chapter 3 - The Market

  • U.S. Retail Sales of Natural and Specialty Cheese at $17.4 Billion in 2015
  • Figure 3-1: U.S. Retail Dollar Sales of Natural and Specialty Cheeses,2011-2015 (in millions)
  • Sales Growth Spiked in 2014
  • Table 3-1: Retail Dollar Sales of Natural and Specialty Cheeses,2011-2015 (in millions)
  • Cheese Prices Volatile
  • Figure 3-2: Average Yearly Price of 40-Pound Cheddar Block Cheese,2004-2015 (dollars, average per pound)
  • Factors Affecting Market Growth
  • Lagging Economy Impacts Consumer Spending
  • Figure 3-3: Change in Real GDP and Personal Consumption Expenditures, 2007-2015 (percent change)
  • Median Incomes Down from 2007 High
  • Figure 3-4: Real Median Household Income, 2004-2014 (dollars)
  • Sluggish Growth of Household Formations
  • Figure 3-5: Number of U.S. Households, 2005-2015 (millions)
  • Sales by Retail Channel
  • Figure 3-6: Projected Share of Natural and Specialty Cheese Dollar Sales by Retail Channel, 2016 (percent)
  • Table 3-2: Dollar Sales by Retail Channel of Natural and Specialty Cheeses, 2015 and 2016 Projected (millions)
  • Product Segment Sales
  • Figure 3-7: Dollar and Volume Share of Natural Cheese by Segment,2015 (percent)
  • Table 3-3: IRI-Tracked Sales of Natural Cheese by Segment, 2014-2015(dollar, volume sales in millions; average price per pound)
  • Organic Cheese Sales Continue to Boom
  • Table 3-4: Sales of Organic Natural Cheese, 2012-2020(dollars million, percent)
  • Table 3-5: IRI-Tracked Sales of Selected Organic Cheese, 2014-2015(dollars in millions, percent)
  • Table 3-6: IRI-Tracked Sales of Selected rBGH/rBST-Free But Not Organic Certified Cheese, 2014-2015 (dollars in millions, percent)
  • Processed Cheese Sales Continue to Decline
  • Table 3-7: IRI-Tracked Sales of Processed Cheese, 2014-2015(dollar, unit and volume sales; millions)
  • Market Forecast
  • Figure 3-8: Projected U.S. Retail Dollar Sales of Natural and Specialty Cheeses, 2015-2020 (in millions)

Chapter 4 - The Marketers

  • Kraft Ahead by Wide Margin in Fragmented Market
  • Figure 4-1: Retail Dollar Share for Leading Mass Marketers of Natural and Specialty Cheese, 2012 vs. 2015 (percent)
  • Table 4-1: IRI-Tracked Sales of Natural Cheese Marketers, 2014-2015(millions of dollars, percent)
  • Marketer Sales by Product Segment
  • Private Label Controls Nearly 60% of Shredded Segment
  • Table 4-2: IRI-Tracked Sales of Natural Shredded Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Chunks Segment Fragmented with Kraft Leading
  • Table 4-3: IRI-Tracked Sales of Natural Chunks Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Sargento Leads Slice Segment by Wide Margin
  • Table 4-4: IRI-Tracked Sales of Natural Slices Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Saputo Leads String/Stick Segment
  • Table 4-5: IRI-Tracked Sales of Natural String/Stick Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Kraft Controls a Third of Crumbled Segment
  • Table 4-6: IRI-Tracked Sales of Natural Crumbled Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Sales Shift From Refrigerated to Shelf Stable Grated Cheese
  • Table 4-7: IRI-Tracked Sales of Natural Grated Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Lactalis Leads Ricotta Segment
  • Table 4-8: IRI-Tracked Sales of Natural Ricotta Cheese Marketers,2014-2015 (millions of dollars, percent)
  • BelGioioso Best Performer in All Other Forms Segment
  • Table 4-9: IRI-Tracked Sales of Natural All Other Forms Cheese Marketers, 2014-2015 (millions of dollars, percent)
  • Private Label Brands Control Cube Segment
  • Table 4-10: IRI-Tracked Sales of Natural Cube Cheese Marketers,2014-2015 (millions of dollars, percent)
  • Private Label
  • Table 4-11: Private Label Share of Sales by Natural Cheese Segment
  • and Total Market, 2012 vs. 2015 (percent)
  • Table 4-12: Selected Private-Label Food Brands with Natural Cheese,2016
  • Competitive Profiles
  • Kraft Heinz Company
  • Table 4-13: Kraft Cheese Products
  • Sargento Foods
  • Table 4-14: Sargento Cheese Products
  • Saputo Inc.
  • Table 4-15: Saputo Cheese Products
  • Tillamook County Creamery
  • Table 4-16: Tillamook County Creamery Cheese Products
  • Crystal Farms
  • Table 4-17: Crystal Farms Cheese Products
  • Lactalis American Group
  • Table 4-18: Lactalis Cheese Products
  • BelGioioso Cheese
  • Table 4-19: BelGioioso Cheese Products
  • Agri-Mark Inc.
  • Table 4-20: Agri-Mark Inc. Cheese Products
  • Dairy Farmers of America
  • Table 4-21: Dairy Farmers of America Cheese Products
  • Bel Brands USA
  • Table 4-22: Bel Brands Cheese Products
  • Schreiber Foods
  • Table 4-23: Schreiber Foods Cheese Products
  • Cacique
  • Table 4-24: Cacique Cheese Products
  • Organic Valley
  • Table 4-25: Organic Valley Cheese Products

Chapter 5 - Marketing and New Product Trends

  • Marketing Trends
  • Sargento Chopped at Home Challenge
  • Taste and Experiences
  • Frigo Cheese Heads Get Robust
  • Illustration 5-1: Frigo Cheese Heads Robust Flavors
  • Kraft Raising the Heat
  • Illustration 5-2: Kraft's Hot Cheeses
  • Taste for Peppery Cheeses
  • Illustration 5-3: Peppery Cheeses
  • Sliced Blue Cheese That Melts
  • Illustration 5-4: Castello Burger Blue Cheese
  • Triple Play Uses Three Different Milks
  • Illustration 5-5: Hook's Cheese Triple Play
  • Garlic Makes Cheese More Assertive
  • Illustration 5-6: Crystal Farms Garlic Jack Cheese
  • Bacon Makes Everything Taste Better
  • Illustration 5-7: Bacon-Flavored Cheeses
  • Truffle Elevates Cheese
  • Illustration 5-8: Truffle Enhanced Cheese
  • Coconut Adds Exotic, Tropical, Flavor
  • Illustration 5-9: Coconut-Flavored Cheeses
  • Specialty Cheeses Infused With Florals, Herbs, & Spices
  • Illustration 5-10: Specialty Cheeses Infused with Flavor
  • Cheesorizo
  • Illustration 5-11: Cheesorizo
  • Artisanal Cheese Keeps Growing
  • La Bottega di BelGioioso
  • Illustration 5-12: La Bottega di BelGioioso Artisanal Cheeses
  • Cabot's Founder Collection
  • Illustration 5-13: The Cabot Founder Collection
  • Tillamook 4-Year Vintage Cheddar
  • Illustration 5-14: Tillamook 4-Year Vintage Cheddar
  • Authenticity
  • Prairie Sunset Cheese
  • Illustration 5-15: Emmi Roth Prairie Sunset
  • Fromager d'Affinois Campagnier Represents the “Terroir” of France
  • Illustration 5-16: Fromager d'Affinois Campagnier
  • Scottish Dairy Brand
  • Illustration 5-17: Scottish Dairy Brand
  • Restaurant Flavor at Home
  • Illustration 5-18: Roth Ultimates
  • Health and Nutrition
  • Illustration 5-19: New U.S. Government Dietary Guidelines
  • Milk Source Becoming More Important
  • Artificial Hormone Free
  • Illustration 5-20: Nuestro Queso rBST-Free Milk-Based Products
  • Grassmilk Cheese
  • Illustration 5-21: Tallgrass Reserve Pasture-Grazed Cow Milk Cheese
  • Illustration 5-22: Annie's Organic Grass Fed Macaroni & Cheese
  • Raw Milk
  • Illustration 5-23: Raw Shredded Cheddar Cheese
  • Organic Continues to Gain
  • Illustration 5-24: Kingdom Organic Cheddar
  • Illustration 5-25: Applegate Natural And Organic Lunch Kit
  • The Thinner the Better
  • Illustration 5-26: Thinner Sliced Cheese
  • Dairy-Free Cheese
  • Table 5-1: IRI-Tracked Sales of Daiya's Dairy-Free Cheese Products, 2014-2015 (dollars, percent)
  • Snacking
  • String Whips and Others from Burnett Dairy
  • Illustration 5-27: Burnett Dairy New Snacking Cheeses
  • Minis Are Big
  • Illustration 5-28: Portion Pack Mini Cheeses
  • More Bite-Sized Entries for Portion Control
  • Illustration 5-29: Bite-Sized Cheese
  • Cheese Shapes Make Snacking Fun
  • Illustration 5-30: Horizon Cheese Shapes
  • Cow Candy
  • Illustration 5-31: Cow Candy
  • Cheese Curds for Snacking
  • Illustration 5-32: Cheese Curds
  • Cheese Paired with Other Products for Snacking
  • Sargento's Balanced Breaks
  • Illustration 5-33: Sargento Balanced Breaks
  • Borden GOOD2GETHER
  • Illustration 5-34: Borden Cheese GOOD2GETHER Snacks
  • Cheese Dippers
  • Illustration 5-35: Cheese Dippers
  • Pro2snax
  • Illustration 5-36: Pro2snax
  • Natural Cheese Taken into the Snack Aisle
  • Mr. Cheese O's
  • Illustration 5-37: Sonoma Creamery's Mr. Cheese O's
  • Cheese Whisps & Crisps
  • Illustration 5-38: Cheese Whisps & Crisps
  • Nothing but Cheese
  • Illustration 5-39: Nothing but Cheese
  • Packaging
  • Stand-up Pouches
  • Illustration 5-40: Stand-Up Pouch Packaging
  • Resealable, Flexible Cheese Packaging for Club Stores
  • Illustration 5-41: BelGioioso's Resealable Club Store Packaging
  • Tillamook's Online Community
  • Illustration 5-43: Tillamook Co-op Community
  • Wisconsin Cheese Cupid
  • Illustration 5-44: Wisconsin Cheese Cupid

Chapter 6 - Retail Overview

  • Wide Variety of Retail Outlets Sell Natural and Specialty Cheese
  • Table 6-1: Characteristics of Retail Channels That Sell Natural and Specialty Cheeses, 2015
  • Sales by Retail Channel
  • Figure 6-1: Projected Share of Natural and Specialty Cheese Dollar Sales by Retail Channel, 2016 (percent)
  • Table 6-2: Dollar Sales by Retail Channel of Natural and Specialty Cheeses, 2015 and 2016P (millions)
  • Private Label Store Brands
  • Table 6-3: Private Label Share of Sales by Natural Cheese Segment and Total Market, 2012 vs. 2015 (percent)
  • Table 6-4: Selected Private-Label Food Brands with Natural Cheese, 2016
  • New Organic Line for Private Label
  • Illustration 6-1: Thought Organics Private Label Cheese Line
  • Meijer's True Goodness
  • Illustration 6-2: Meijer's True Goodness Cheeses
  • Whole Foods Launching New Store Format
  • Illustration 6-3: Whole Foods New Store Format
  • Supermarkets Continue to Upgrade Cheese Offerings
  • Wegmans Opens Cheese Caves
  • Illustration 6-4: Wegmans Cheese Caves
  • Cheese Shoppe Expansion at Stew Leonard's
  • Illustration 6-5: Stew Leonard's Cheese Shoppe
  • Grocers Partner with Well-Known Independent Cheese Shops
  • Illustration 6-6: Murray's Cheese Shop in Kroger Store
  • Retailers Promote Local Producers
  • New York City Whole Foods Stores Sell Exclusive Local Cheese
  • Illustration 6-7: Crown Finish Caves Cheese-Aging Facility
  • Metcalfe's Showcases Wisconsin-made Cheese
  • Illustration 6-8: Metcalfe's Cheese Department
  • Target Partners with “The Fabulous Beekman Boys” for “Farm-to-Shelf” Line
  • Illustration 6-9: Beekman Boys 1802 Farm Pantry
  • Retailers Promote International Products
  • Mariano's Expands International Offerings with Quebec Partnership
  • Illustration 6-10: Mariano's Partners with Quebec
  • Kroger's Savor World Flavor: Taste of Italy
  • Illustration 6-11: Kroger's Savor World Flavor: Taste of Italy
  • H-E-B Also Inspired by Italy
  • Illustration 6-12: H-E-B Showcases Italian Products
  • Cheesemongers Are Rock Stars of Specialty Cheese
  • Illustration 6-13: Whole Foods Cheesemonger
  • Where Cheese Consumers Shop for Cheese
  • Retailers Differ for Natural and American Processed Cheese Consumers
  • Table 6-5: Where Natural/Imported and Processed Cheese Consumers
  • Shopped in Last Four Weeks, 2015 (index)

Chapter 7 - Foodservice Overview

  • Overview
  • Cheese in Foodservice
  • Mozzarella Most Used Cheese in Foodservice
  • Specialty Cheese Gaining but Mozzarella Tops for Restaurant Pizza
  • Table 7-1: Menu Penetration of Pizza Cheeses by Restaurant Segments,2015 (% offering)
  • Retail Packaged Foods
  • Frozen Pizza Leading Market for Cheese
  • Frozen Dinners and Entrées
  • Illustration 7-1: Products Call Out Real Cheese
  • Frozen Appetizers and Snack Rolls
  • Breakfast Big Business for Cheese
  • Illustration 7-2: The Den by Denny's
  • The U.S. Restaurant and Foodservice Industry
  • Table 7-2: U.S. Restaurant Industry Sales, 2015 Projected (in billions)
  • U.S. Chain Restaurants
  • Table 7-3: Leading Chain Restaurants in the U.S., 2014 (in millions)
  • Bleu Cheese Has Highest Menu Penetration
  • Table 7-4 Menu Penetration of Cheeses by Restaurant Segments, 2015 (% offering)
  • Cheese Suppliers
  • Trends
  • More Cheese Please
  • Illustration 7-3: Taco Bell Quesalupa
  • Saputo Introduces Bold-flavored Cheese in Larger Size for Foodservice
  • Illustration 7-4: Saputo's Great Midwest Cranberry Cheddar Cheese
  • 7-Eleven Adds New Sandwich Melts
  • Illustration 7-5: 7-Eleven Sandwich Melts
  • QuickChek Features Cheese in “Tacos” and Bowls
  • Illustration 7-6: QuickChek “Tacos” and Bowls
  • Specialty Cheeses Upgrade Menu Items
  • Illustration 7-7: Starbucks New Sandwiches
  • Emmi Roth USA Launches Roth Natural Melt Creamy Fontina
  • Illustration 7-8: Emmi Roth USA Natural Melt Creamy Fontina
  • Sharky's Uses rBGH-free cheese
  • Illustration 7-9: Sharky's Ingredients
  • Portable Frozen Meal, Breakfast Options Feature Cheese
  • Illustration 7-10: EVOL CUPS
  • Emerging Restaurant Concepts

Chapter 8 - The Consumer

  • Sources
  • Nearly All American Adults Eat Cheese
  • Table 8-1: Adults Who Eat Cheese, 2016 (percent)
  • Almost 30% of Adults Eating More Cheese
  • Figure 8-1: How Much Cheese Adults Are Eating Compared to a Few Years Ago, 2016 (percent)
  • Consumers Eating More Cheese for Reasons Beyond Taste
  • Table 8-2: Selected Self-Reported Consumer Motivations for Eating More Cheese, and Which Cheeses Are Being Eaten More, 2016
  • Consumers Eating Less Cheese for Health Reasons and Cost
  • Table 8-3: Selected Consumer Motivations for Eating Less Cheese, 2016
  • Millennials, Gen Xers Drive Higher Cheese Consumption
  • Figure 8-2 How Much Cheese Each Age Group Is Eating Compared to a Few Years Ago, 2016 (percent)
  • Natural/Imported Cheese Increasing, Processed Cheese Decreasing
  • Table 8-4: Households That Eat Natural or Imported Cheese Compared to American Processed Cheese, 2005-2015 (percent)
  • USDA Data Illustrates Cheese Consumption Trends
  • Table 8-5: U.S. Per Capita Consumption of Natural Cheese by Variety, 2004-2014 (pounds, percent)
  • Table 8-6: U.S. Per Capita Consumption of Processed Cheese Products by Variety, 2004-2014 (pounds, percent)
  • Demographics Vary by Natural and Processed Cheese Products
  • Table 8-7: Summary Analysis of Demographic Characteristics of Natural/Imported and Processed Cheese Product Consumers, 2015
  • Table 8-8: Demographic Characteristics of Natural/Imported and Processed Cheese Product Consumers, 2015 (index)
  • Quantity of Natural/Imported Cheese Eaten Per Week Increasing
  • Table 8-9: Amount Eaten in Last Seven Days by Households That Eat Natural or Imported Cheese, 2005-2015 (percent)
  • Majority of Natural Cheese Consumers Eat Full Fat Products
  • Table 8-10: Types of Natural or Imported Cheese Eaten Most Often by Households, 2005-2015 (percent)
  • Cheddar and Mozzarella Still Rule but Specialty Varieties Keep Gaining
  • Table 8-11: Varieties of Natural or Imported Cheese Eaten Most Often by Households, 2005-2015 (percent)
  • Demographics Vary by Cheese Variety
  • Table 8-12: Summary Analysis of Demographic Characteristics of Natural and Imported Cheese Consumers by Selected Types Eaten, 2015
  • Table 8-13: Demographic Characteristics of Natural and Imported Cheese Consumers by Selected Types Eaten, 2015 (index)
  • Consumers Eat Store Brands, Kraft and Sargento Most Often
  • Table 8-14: Brands of Natural or Imported Cheese Eaten Most Often by Households in the Last 7 Days, 2005-2015 (percent)
  • Demographics Vary by Cheese Brand
  • Table 8-15: Summary Analysis of Demographic Characteristics of Natural and Imported Cheese Consumers by Selected Brands, 2015
  • Table 8-16: Demographic Characteristics of Natural and Imported Cheese
  • Consumers by Selected Brands, 2015 (index) 6% of Adults Eat Organic Cheese
  • Table 8-17: Adults That Eat Organic Foods by Selected Product Type, 2010-2015 (percent)
  • Demographic Characteristics of Organic Versus Natural Cheese Consumers
  • Table 8-18: Summary Analysis of Demographic Characteristics of Organic Versus Natural Cheese Consumers, 2015
  • Table 8-19: Demographic Characteristics of Organic Versus Natural Cheese Consumers, 2015 (index)
  • Over Half of Adults Have Been Watching Diet for the Last 15 Years
  • Table 8-20: Reasons and Foods Eaten to Watch Diet for People Watching Diet, 2005-2015 (percent)
  • Some Consumers Want Healthier, Some Indulgent
  • Table: 8-21 Consumer Attitudes about Food: Agree a Lot, 2005-2015 (percent)
  • Demographic Differences Between Healthy and Unhealthy Eaters
  • Table 8-22: Demographic Characteristics of “Healthy” and “Unhealthy” Consumers, 2015 (index)
  • Table 8-22: [Cont'd] Demographic Characteristics of “Healthy” and “Unhealthy” Consumers, 2015 (index)
  • Cheese Eater Attitudes Analyzed with Simmons Segmentation System
  • Simmons Food Lifestyle Segmentation System
  • Table 8-23: How Cheese Consumers Identify with Simmons Food Lifestyle Segments, 2015 (index)
  • Simmons Health and Well-Being Segments
  • Table 8-24: How Cheese Consumers Identify with Simmons Health and Well-Being Segments, 2015 (index)

Chapter 9 - Global Overview

  • Overview
  • Global Growth Driven By Emerging Markets
  • Cheese Production
  • Table 9-1: Cheese Production for Selected Countries, 2011-2016 (1,000 Metric Tons)
  • Figure 9-1: Share of Global Cheese Production by Leading Countries, 2015
  • Cheese Consumption
  • Table 9-2: Cheese Consumption for Selected Countries, 2011-2016 (1,000 Metric Tons)
  • Per Capita Consumption
  • Figure 9-2: Per Capita Cheese Consumption for Selected Countries, 2014 (pounds)
  • Cheese Imports by Country
  • Table 9-3: Cheese Imports for Selected Countries, 2011-2016 (1,000 Metric Tons)
  • Cheese Exports by Country
  • Table 9-4: Cheese Exports for Selected Countries, 2011-2016 (1,000 Metric Tons)
  • U.S. Cheese Exports
  • Table 9-5: Regional Export Markets for U.S. Cheese of All Types, 2011-2015 ($ in thousands)
  • Table 9-6: Leading Countries for Export of U.S. Cheese of All Types, 2011-2015 (in thousands of dollars)
  • Global Competitive Landscape
  • Groupe Lactalis, France
  • Friesland Campina, Netherlands
  • Arla Foods, Denmark
  • Fonterra Co-operative Group Ltd., New Zealand
  • Savencia Fromage & Dairy (formerly Bongrain SA), France
  • Sodiaal International SA, France
  • DMK, Germany
  • Saputo, Inc., Canada
  • Trends
  • Organic/Bio
  • Illustration 9-1: Organic/Bio Cheeses
  • Low/Lactose-free Cheeses
  • Illustration 9-2: Arla's Lactofree Cheese
  • Low/No Salt/Fat
  • Illustration 9-3: Wyke Farms' Fabulous 5 Reduced-Fat Cheese
  • Higher Protein Cheese
  • Illustration 9-4: Kraft Higher Protein Cheese
  • Snacking
  • Illustration 9-5: Cheese Snacks
  • Kids
  • Illustration 9-6: Kids Cheese
  • No-Melt Cheeses
  • Illustration 9-7: No-Melt Cheeses
  • Unique Flavors
  • Illustration 9-8: Flavorful Cheeses
  • Customized Grated Cheeses
  • Illustration 9-9: Dziugas Grated Cheese Mixes
  • Private Label/Store Brands
  • Table 9-10: Selected Private-Label Food Brands with Natural Cheese,2016
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