Cheese: Natural and Specialty Cheese in the U.S. and Global Markets, 5th Edition

DUBLIN, Sept. 24, 2014 /PRNewswire/ -- Research and Markets has announced the addition of the "Cheese: Natural and Specialty Cheese in the U.S. and Global Markets, 5th Edition" report to their offering.

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(Almost) everybody loves cheese: 90% of adults surveyed by Packaged Facts say they eat it. Adults and kids eat it at home, in restaurants, and when they snack on-the-go throughout the day. They prefer natural over processed cheese, perceiving the natural product as healthier and more nutritious. Consumption of natural cheese in all forms and markets has increased over the last 10 years, while processed cheese has declined.

Total U.S. retail sales of natural and specialty cheeses were $15.7 billion in 2013. The overall market is mature, with sales growing by a CAGR of only 3% since 2009. The recession took a toll on cheese volume sales, as did higher pricing in some years, which drove some of the market dollar growth posted.

Nonetheless, key segments of the cheese market will continue their momentum. Growth will be driven by Americans' enduring love for the product, and the continued promotion of cheese as fundamentally nutritious and good tasting, despite its high fat content. Consumers are being educated to the fact that cheese is a good source of calcium, protein, and other nutrients--information to which they are very receptive, given their love of cheese.

Moreover, with snacks representing 50% of all eating occasions, natural cheese is perfectly positioned to grab more share of this market. Consumers not only perceive natural cheese as healthier than processed versions, they also view it as a much better snacking option than cookies or chips, particularly with carbs and added sugars at the top of many consumer's ingredients-to-avoid-list.

Producers are also addressing consumer health and diet concerns with better tasting reduced salt and fat cheeses, and cheeses made from milk considered by consumers to have a healthier edge. Cheese made from organic milk, milk from grass-fed cows, and milk free of artificial growth hormones have grown in popularity. Organic cheese has been a growth spot, with sales projected to increase by double digits to reach $750 million in 2018.

Given that the fat content makes cheese an indulgent experience, consumers increasing demand that the experience be high-quality, full-flavored, and rooted in authentic cheesemaking standards and traditions. The broadening of the American palette beyond the traditional favorites, Cheddar and Mozzarella, is driving growth of specialty and international or regional cheeses. Aged and artisanal products continue to flourish with robust flavor profiles and textures. Even mass brands are meeting consumer desire for bolder flavors with smoky, peppery, and gourmet varieties with savory spice, nut, and dried fruit inclusions.

Key Topics Covered:

Chapter 1: Executive Summary

Chapter 2: Trends & Innovations

Chapter 3: The Product

Chapter 4: The Market

Chapter 5: The Marketers

Chapter 6: Retail Overview

Chapter 7: Foodservice Overview

Chapter 8: The Consumer

Chapter 9: Global Overview

For more information visit http://www.researchandmarkets.com/research/vfmm3j/cheese_natural

Media Contact: Laura Wood, +353-1-481-1716, press@researchandmarkets.net