Cheese Ingredients Market Report

Cheese Ingredients Market Analysis By Cheese Type (Processed Cheese, Natural Cheese), By ingredients (Milk (Fresh Milk, Powdered Milk), Cultures, Enzymes (Rennet And Lipase), Additives (Cheese Salts)) 2014 To 2025

Format: PDF  |  Report ID: GVR3748

Growth of the market is dependent upon the growth of the cheese industry, with the key factor being demand for cheese. Also, the cheese being the key ingredient for many cuisines around the world, the projected growth factor is exponential.

The cheese ingredients market is projected to grow at a double-digit CAGR from 2014 to 2025. It is driven by factors such as the increased demand for cheese due to growth in the fast food industry. Furthermore, factors such as increasing disposable income and rapid urbanization have also increased the demand for cheese ingredients.

Among the ingredients of cheese such as milk, cultures, enzymes, and additives, milk accounted for the largest market share in 2014, followed by cultures, additive, and enzymes. Enzymes are extensively used in regions where the demand for enzyme modified cheese is greater due to the increased demand for healthy and nutritious cheese products.

The demand for ingredients used in natural cheese market is mainly driven by the benefits cheese offers; such as it is rich in proteins, vitamins, minerals, enzymes, and healthy bacteria (probiotics). The demand for ingredients used for natural cheese manufacturing is driven by increasing consumer awareness about the health benefits associated with it.

The nutritional value of cheese varies widely. Cottage cheese consists of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses are 36% fat and 7% protein.

Besides, cheese is a rich source of calcium, protein, phosphorous, sodium, and saturated fat. Nutritionally, cheese is essentially concentrated milk; it takes about 200 grams of milk to provide that much protein.

On the basis of cheese type, the market is segmented as follows: Processed cheese, Natural Cheese.

There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation. The types are according to criteria such as lengths, of ageing, texture, methods of making, fat content, animal milk, country or region of origin.

Some cheeses are categorized by the sources of the milk used to produce them by added fat content of the milk from which they are produced. While most of the world’s commercially available cheese is made from cow’s milk.

On the basis of ingredients, the market is segmented as follows: Milk (fresh milk, milk cream and powdered milk), Cultures, Enzymes (rennet and lipase), Additives (cheese salts, food colors, and others).

The ingredients are led by enzyme. In terms of growth rate the demand for enzymes is projected to increase in developed regions due to increase in aging population and increasing consumer awareness about the health benefits associated with it. Longer shelf life of the enzymes modified cheese makes it a preferred option for the cheese manufacturing.

On the basis of region, the market is segmented as follows: North America, Europe, Asia-Pacific, and Latin America, RoW (South Africa and the Middle East).

Australia and New Zealand constituted the largest country markets in the Asia Pacific region in 2014. Large scale milk production in the Asian countries has led to Large-scale low cost production of cheese in the country.

North America dominated the market and accounted for the largest market share globally, as it is the largest producer and exporter of cheese. The increasing disposable income and urbanization, the growth in the fast food industry is expected to increase the market growth.

The Asia Pacific region is projected to be the fastest-growing market with investments from several multinational fast food chains due to rapid urbanization especially in countries such as China, India, Australia/ New Zealand, and Japan.

The Key Market Players include Chr. Hansen Holding A/A, and E.I. du Pont de Nemours and Fonterra Co-operative Group, KoninKlijke DSM N.V, Archer Daniels Midland Company, Alpura, CSK Food Enrichment, Arla Foods, Saputo Inc.

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