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The global low-fat cheese nutrition market size is expected to expand at a CAGR of around 3.5% over the forecast period 2021-2026.

Cheese as a dairy product is considered as a rich source of protein, fatty acids, vitamins, minerals and calcium. It has a wide range of appealing flavors and textures and also is also known to add functionality to many food products. However, it is generally very high in saturated fat (30-40 %), which can lead to high cholesterol and high blood pressure levels, thereby, increasing the risk of cardiovascular disease (CVD) in people who consume them.

Low-fat or reduced-fat cheese is low in saturated fat (2-6 %), sodium and low-density lipoprotein (LDL) cholesterol and is thus, a healthier option. Low-fat cheese nutrition is gluten free with no added wheat, barley or rye and is made up of four basic ingredients milk, salt, starter culture or good bacteria and rennet. It is widely available in a variety of forms as a healthy substitute for conventional cheese and is highly preferred by people who want to cut some calories and alter their diet for better health while still enjoying the taste and flavor of their favorite food.

MARKET DRIVERS:

The primary factors influencing the growth of the market include: the proliferating number of applications of low-fat cheese across the global food industry, the surging consumer demands for healthier food products across different regions, the growing awareness among people regarding their health, the rising keep the cheese and cut the fat-trend, the growing awareness associated with the health benefits of consuming low-fat dairy products among the mass population and the burgeoning obese population considering a lifestyle shift towards a healthy one etc.

Additionally, the increasing investments and number of research and development activities by the manufacturers present in the low fat dairy products is facilitating the advent of new and innovative low-fat dairy products into the market including various new and unique varieties of cheese. They are emphasizing on making low-fat cheese formulations that flow well in process machinery, have excellent bake and slice properties, meet the Food and Drug Administration Regulations for low-fat cheese nutrition and appeal to consumers so they do not have to compromise on taste or texture. To overcome the defects of reduced taste and texture in low-fat cheese products, they are also increasingly making use of additives such as stabilizers and fat replacers for product enhancement. Thus, the adoption of novel approaches and advanced technologies by manufacturers to develop new low-fat cheese nutrition products with high functionality is expected to propel the demand for low-fat cheese in the next few years which, in turn, will contribute towards the growth of the overall low-fat cheese nutrition market.

Moreover, the high number of options offered by low-fat cheese nutrition to food manufacturers while creating healthier food products and improving the nutritional profile of applications by providing additional nutrients like protein and calcium is anticipated to comprehensively fuel the use of low fat cheese nutrition and contribute towards the overall expansion of the global market in the upcoming years.

Furthermore, other factors such the consistently growing love for cheese among majority population, the changing eating habits of people, the increasing penetration of e-commerce, the rising number of product launches by sports nutrition manufacturers for older consumers, the escalating demand from the growing fast food industry, the reduction in workouts due to changing fast-paced lifestyles of people, the proliferating concerns pertaining to childhood obesity and the increasing consumption of Low-fat cheese nutrition proteins determined by the advancement in ‘gym culture’ across regions are further expected to bolster the growth of the low-fat cheese nutrition market during the forecast years.

However, texture and flavor issues after the removal of fat and excess sodium from cheese which affect s consumer acceptability may act as a barrier to the growth of the low-fat cheese nutrition market during the forecast period.

LOW-FAT CHEESE NUTRITION MARKET SEGMENTATION:

By Type:

  • Natural Low-Fat Cheese Nutrition
  • Processed Low-Fat Cheese Nutrition
  • Spreadable Low-Fat Cheese
  • Block Low-Fat Cheese

By Product:

  • Mozzarella
  • Cheddar
  • Feta
  • Roquefort
  • Parmesan

By Application:

  • Frozen Meals
  • Pizza
  • Quick-service Restaurants
  • Bakery Products
  • Others

By Distribution Channel:

  • B2B
  • B2C
    • Direct Sales
    • Modern Trade
    • Convenience Stores
    • Departmental Store
    • Specialty Store
    • Online Retailers
    • Other Sales Channels

By Region:

  • North America
  • Europe
  • Asia Pacific
  • Latin America
  • Middle East & Africa

REGIONAL INSIGHT:

The North American region accounts for the largest share in the global low-fat cheese nutrition market. The region is further anticipated to continue with this trend and gain massive growth in the upcoming years. The growth predicted in the region can be attributed to factors such as the burgeoning demand for low-fat cheese products in the region, the growing consumption of fast food in the region, the increasing number of health-conscious individuals in the region and the high presence of well-established market players in the region etc. The major contributors to the region include the U.S and Canada.

The European region holds the second largest share in the low-fat cheese nutrition market and is estimated to grow at a substantial growth rate over the next few years. This can be attributed to the increasing trend of “non-GMO” and gluten free supplements from the food industry in the region, the increasing demand for low-fat cheese, the expanding fast-food industry and the increasing awareness regarding the low fat dairy products among consumers in the region etc.

The Asia Pacific region however, is expected to be the fastest growing regional market during the forecast period as far as the low-fat cheese nutrition market is concerned. This can be attributed to factors such as the rapidly surging millennial and old-age population in the region, the augmenting demand for reduced-fat cheese products in the region, the high consumption of fast food in the region, the shifting food preferences among the urban population in the region and the expanding bases of the key market players in the region and etc. The major contributors to the region include India and China.

FEW KEY PLAYERS IN LOW-FAT CHEESE NUTRITION MARKET:

The global low-fat cheese nutrition market is highly fragmented and competitive with the presence of key operating players including:

  1. Amul India Ltd.
  2. Fonterra Co-Operative Group Limited
  3. Royal Friesland Campina N.V.
  4. Arla Foods
  5. DSM
  6. Sargento
  7. Crystal Farms
  8. Britannia Industries (Wadia Group).
  9. Danone S.A.
  10. Bel Group
  11. Bongrain S.A.
  12. Fromageries Bel S.A.
  13. Kraft Foods Group Inc.
  14. Lactalis Group
  15. Other Players

Few of these players from time to time get involved in many different strategic business acquisitions, collaborations and partnerships for the purpose of intensifying their revenue, market share and their geographical footprints across different regions around the globe.

RECENT DEVELOPMENTS:

  • In July 2019, French and Mexican dairy groups Lactalis and Grupo Lala reached an agreement to end litigation in Latin America, allowing Lactalis to conclude the acquisition of Brazilian dairy producer Itambe Alimentos SA.
  • In May 2021, P.E.I. dairy co-operative ADL upgraded its feta cheese packaging production line with the assistance of funding from the federal and provincial governments. As per a report, the new automation and robotics are expected to double the capacity of the production line.

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