Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets

With U.S. production of natural and specialty blended (N&SB) cheese at an all-time high — 10 billion-plus pounds by the end of 2009 — marketers are aggressively creating points of differentiation to better establish their brands in this highly competitive and crowded category. With more than 300 varieties of natural cheese made in the States, as well as just as many specialty blended cheeses, this is no easy feat, particularly when there are more than 200 marketers vying for the attention of consumers, retailers, chefs and even prepared foods product developers.
This first-of-its-kind report —Cheeses: Natural and Specialty Cheeses in the U.S. and Global Markets— will help anyone involved in the U.S. cheese market to better grasp the magnitude of the category. Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets contains comprehensive data on the U.S. market for fresh, semi-aged and aged natural cheeses, as well as value-added, premium blended cheeses, such as fat-modified, nutrient-fortified and flavor-enhanced products — not the slices that top a burger or fill a sub sandwich. The report covers historical (2005-2009) and forecast (2010-2014) retail sales data, as well as a lengthy analysis of foodservice and industrial use of these cheese categories. The report discusses key trends affecting the marketplace, trends driving growth and consumer demographics. In addition, the report provides insight to the activities of key cheese marketers, as well as up-and-coming players...in the States as well as globally.
Read an excerpt from this report below.
Report MethodologyThe information in Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets is based on primary and secondary research. Primary research entailed in-depth, on-site examinations of retail outlets and interviews with cheesemakers, marketers, distributors, buyers and retailers to obtain information on new product and packaging trends, marketing programs, distribution methods and technological breakthroughs. Secondary research entailed data gathering from relevant sources, including consumer and industry publications, newspapers, government reports, company literature and corporate annual reports. Sales of packaged products are based on data from the U.S. Department of Agriculture (USDA), Information Resources, Inc. and other trade sources. Consumer demographics are derived from Experian Simmons data.
What You’ll Get in This Report
Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets makes important predictions and recommendations regarding the future of this market, and pinpoints ways current and prospective players can capitalize on current trends and spearhead new ones. No other market research report provides both the comprehensive analysis and extensive data that Cheese: Natural and Specialty Cheeses in the U.S. and Global Markets offers. No other report includes both an analysis of brands and marketers, as well as overall sales data by cheese form, variety and other descriptors. Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.
How You’ll Benefit from This Report
If your company is already involved in the cheese business, from any angle — manufacturing, marketing, distribution, packaging, ingredients, etc. — or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for natural and specialty blended cheese, as well as projected markets and trends through 2014.
This report will help:
- Marketing managers identify market opportunities and develop targeted promotion plans for natural and specialty blended cheese.
- Research and development professionals stay on top of competitor initiatives and explore demand for natural and specialty blended cheese.
- Advertising agencies working with clients in the banking and retail industries understand the product buyer to develop messages and images that compel consumers to buy natural and specialty blended cheese.
- Business development executives understand the dynamics of the market and identify possible partnerships.
- Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.
- Chapter 1: Executive Summary
- Products and Channels Analyzed in This Report
- Natural Cheese
- Specialty Blended Cheese
- Products Outside of Scope
- Imitation Cheeses Not Included
- The List of Cheeses Is Infinite
- Product Classifications in This Report
- American
- Italian
- Hispanic
- Other
- Common Categorizing Schemes
- By Manufacturing
- By Cure
- By Consistency
- Cheese Manufacturing and Marketing
- The U.S. Cheese Manufacturing Business
- The Cheesemaker
- The Cheese Marketer
- The Cheesemonger
- U.S. Cheese Manufacturing Facilities
- Table 1-1: Number of U.S. Plants Producing Cheese, by Type, 1988, 1998 and 2008
- Total U.S. Production of Natural Cheese
- Table 1-2: Total U.S. Production of Natural Cheese, in Weight by Variety, 1988, 1998 and 2008
- Hispanic Cheese Production Shows Triple-Digit Growth
- Total U.S. Process Cheese Production Is Down
- Table 1-3: Total U.S. Production of Process Cheese Products, in Weight by Type, 1998 vs. 2008
- The Market
- Retail N&SB Cheese Market $14.1 Billion in 2009 and $16.7B by 2014
- Table 1-4: Total U.S. Retail N&SB Cheese Sales, 2005-2014 (in billion dollars)
- Private Label Share of Category
- Figure 1-1: Share of U.S. Retail N&SB Cheese Sales, Branded vs. Private Label 2009
- Share by Fat Content
- Figure 1-2: Share of U.S. Retail N&SB Cheese Sales, by Fat Content, 2009
- Share by Form
- Figure 1-3: Share U.S. Retail N&SB Cheese Sales, by Form, 2009
- Share of Hispanic, Organic and Imports Together Are Less Than 5% in 2009. 11
- Distribution Channels
- Three Distribution Channels
- Retail
- Location for Overall Retail N&SB Cheese Sales
- Higher Cheese Prices Are Not Deterring Sales
- Foodservice
- Where Foodservice Operators Get Their Cheese
- Sandwich Chains Use Mostly Process Cheese
- Pizza Is Where Cheese Volumes Move in Foodservice
- Ingredient
- Suppliers to the Foodservice and Food Processing Channels
- The Global Marketplace
- Global Cheese Data: Past, Present and Future
- Figure 1-4: Global Cheese Production, by Milk Type, 2005
- U.S. Leads in Global Cheese Production
- Figure 1-5: Share of Global Cheese Production, by Top-10 Countries, 2009
- International Cheese Trends
- The Consumer
- Per Capita Consumption of Natural Cheese
- Table 1-5: Total U.S. Per Capita Consumption of Natural Cheese, in Weight, by variety, 1988, 1998 and 2008
- Hispanic Cheese Per Capita Consumption Doubles from 98 to 08
- U.S. Household Cheese Use
- By Fat Content
- By Form
- By Variety
- Trends and Innovations
- Beyond Being a Concentrated Source of Milk
- The Package Variable
- What Goes in the Package
- Milk Sourcing
- Taste Rules
- Better-for-You Is More About Addition than Subtraction
- Chapter 2: The Product
- Key Issues
- Products Analyzed
- Definition of the Market
- Natural Cheese
- Specialty Blended Cheese
- Retail
- Foodservice
- Ingredient
- Products Outside of Scope
- Imitation Cheeses Not Included
- Understanding Cheese
- History of Cheese
- Will the Real American Cheese Stand Up?
- Cheese Making in America
- The U.S. Cheese Manufacturing Business
- What Is Rennet?
- Key Product Players
- The Regulators
- The Cheesemaker
- A Wisconsin Master Cheesemaker
- The Cheese Marketer
- The Cheesemonger
- Product Classifications
- The List of Cheeses Is Infinite
- Federal Standards of Identity
- Product Classifications in This Report
- American
- Italian
- Hispanic
- Other
- Common Categorizing Schemes
- By Manufacturing
- Table 2-1: Categorization of Cheese by Manufacturing Process
- Distinct Process
- Characteristics
- Example Cheeses
- By Cure
- By Consistency
- Table 2-2: Federal Standards for Cheeses Classified by Consistency
- Other Industry Descriptors
- Artisan
- Barrel
- Block
- Specialty
- The Grading of Natural Cheese
- Packaged Cheese Forms
- Ball
- Bar/Chunk
- Crumble
- Cube
- Curds
- Cylinder/Horn
- Diced
- Grated
- Loaf
- Log
- Longhorn
- Shred
- Slice
- Spread
- String
- Wedge
- Wheel/Round
- Packaging Styles
- Natural Rind
- Waxed
- Cutting the 640
- Recent Introduction
- Other Cutting Technologies
- The Cutting and Packaging Facility
- The Importance of the Package
- Defining Sustainable Packaging
- U.S. Cheese Production
- Cheesemakers Don’t Always Market Cheese
- Some Cheesemakers Consider Themselves Whey Producers
- U.S. Cheese Manufacturing Facilities
- Table 2-3: Number of U.S. Plants Producing Cheese, by Type, 1988, 1998 and 2008
- Some of the Best Cheese in the World
- U.S. Cheesemakers Set New Standard at World Cheese Awards
- Total U.S. Production of Natural Cheese
- Table 2-4: Total U.S. Production of Natural Cheese, in Weight by Variety, 1988, 1998, and 2008
- Figure 2-1: Total U.S. Production of Natural Cheese, in Weight by Variety, 1988, 1998, and 2008
- Cheddar Loses Share to Other Cheeses
- Table 2-5: Total U.S. Production of Natural Cheese, Percent Share by Variety, 1988, 1998, and 2008
- Figure 2-2: Total U.S. Production of Natural Cheese, Percent Share by Variety, 2008
- Other American Cheese Production Share Increases
- Table 2-6: Total U.S. Production of Natural American Cheese, Percent Share by Variety, 1998 vs. 2008
- Figure 2-3: Total U.S. Production of Natural American Cheese, Percent Share by Variety, 2008
- Production of All Natural Italian Cheeses Is Up
- Table 2-7: Total U.S. Production of Natural Italian Cheese, in Weight by Variety, 1998 vs. 2008
- Table 2-8: Total U.S. Production of Natural Italian Cheese, Percent Share by Variety, 1998 vs. 2008
- Figure 2-4: Total U.S. Production of Natural Italian Cheese, Percent Share by Variety, 2008
- Hispanic Cheese Production Shows Triple-Digit Growth
- Table 2-9: Total U.S. Production of Other Natural Cheese, in Weight by Variety, 1998 vs. 2008
- Table 2-10: Total U.S. Production of Natural Italian Cheese, Percent Share by Variety, 1998 vs. 2008
- Figure 2-5: Total U.S. Production of Other Natural Cheese, Percent Share by Variety, 2008
- Two Leading States in Natural Cheese Production
- Table 2-11: Two Leading States in Natural Cheese Production, by Weight by Variety, 2008
- Wisconsin Cheeses Captures 43 Awards in 2009 Competition
- Total U.S. Process Cheese Production Is Down
- Table 2-12: Total U.S. Production of Process Cheese Products, in Weight by Type, 1998 vs. 2008
- Figure 2-6: Total U.S. Production of Process Cheese Products, in Weight by Type, 1998 vs. 2008 Source: Based on data obtained through USDA, National Agricultural Statistics Services
- Cold-Pack Has Very Small Share of Process Cheese Production
- Table 2-13: Total U.S. Production of Process Cheese Products, Percent Share by Type, 1998 vs. 2008
- Figure 2-7: Total U.S. Production of Process Cheese Products, Percent Share by Type, 2008
- Government Regulations
- The Regulatory Environment
- USDA Buys Cheese
- IDFA and NMPF Propose Collective Label Declaration for UF Milk
- Labeling Nomenclature
- Provide the Facts: Nutritional Information Musts
- Products that Are Exempt
- Nutrition Regulations in Foodservice
- Health, Nutrient Content and Structure/Function Claims
- Significant Scientific Agreement Health Claims
- Qualified Health Claims
- Nutrient Content Claims
- Structure/Function Claims
- Sodium Concerns
- The Term Natural Is Under Fire
- Marketing Label Claims
- CLA Presence
- Farmstead
- Fat Content
- Grass Fed
- Locally Produced
- Organic
- No Added Hormones
- Omega-3 Fatty Acids
- Pasture Grazed
- Probiotics
- Labeling Allergens
- FDA Says Labels Must Identify Certain Color Additives by Name
- Raw Milk Concerns Do Not Involve Raw Milk Aged Cheeses
- Manufacturing Raw Milk Cheese Becomes Legal in Maryland
- Listeria Concerns
- Eliminating Zero Tolerance Policy
- FDA Issues New Draft Guidance on Listeria that Follows Science, Research
- Are You Prepared for a Product Recall?
- A Sampling of Recalls
- Table 2-14: A Sampling of Recalls, 2004-2009
- How a Recall Impacts Consumers and Businesses
- A Recall Is Bad; Closure Is Often the End of Business
- Chapter 3: The Market
- Key Issues
- Market Value
- Total U.S. Retail N&SB Cheese Market Valued at $ 14.1 Billion
- Table 3-1: Total U.S. Retail N&SB Cheese Sales, 2005-2009 (in billion dollars)
- Figure 3-1: Total U.S. Retail N&SB Cheese Sales, 2005-2009 (in billion dollars)
- Market Composition
- Branded Vs. Private Label
- Private Label Experiences Double-Digit Compound Annual Growth
- Table 3-2: Total U.S. N&SB Retail Cheese Sales, Branded vs. Private Label, 2005-2009 (in million dollars)
- In 2009, Private Label N&SB Cheese Had 44% Share of Category
- Figure 3-2: Share of U.S. Retail N&SB Cheese Sales, Branded vs. Private Label 2009
- Retail N&SB Dollar Sales by Fat Content
- Table 3-3: Total U.S. Retail N&SB Cheese Sales, by Fat Content, 2005-2009 (in million dollars)
- Figure 3-3: Share of U.S. Retail N&SB Cheese Sales, by Fat Content, 2009
- Almost All Retail Forms of N&SB Cheese Show Sales Growth
- Table 3-4: Total U.S. Retail N&SB Cheese Sales, by Form, 2005-2009 (in million dollars)
- Chunk/Wedge and Shredded Control More than Two-Thirds of Sales
- Figure 3-4: Share U.S. Retail N&SB Cheese Sales, by Form, 2009
- Hispanic Cheese is Less Than 2% of Dollar Sales
- Figure 3-5: Share U.S. Retail N&SB Hispanic Cheese Sales, 2009
- Organic Cheese about a $70 Million Retail Market
- Figure 3-6: Share U.S. Retail N&SB Organic Cheese Sales, 2009
- Service Deli Slices More Than 10% of Retail N&SB Cheese Sales
- Figure 3-7: Share U.S. Retail N&SB Service Deli Cheese Sales, 2009
- Imports Are a Mere 2.1% of N&SB Retail Cheese Sales
- Figure 3-8: Share U.S. Retail N&SB Imported Cheese Sales, 2009
- Cheddar is Almost Double Mozzarella in Retail Dollar Sales
- Figure 3-9: Share U.S. Retail N&SB Cheese Sales, by Variety, 2009
- In Foodservice, Mozzarella Has Almost Half Share of Cheese Use
- Figure 3-10: Share U.S. Foodservice N&SB Cheese Use, by Variety, 2009
- Projected Market Growth
- Innovation and Desire to Explore New Cheeses Drives Growth
- Table 3-5: Projected U.S. Retail N&SB Cheese Sales, 2009-2014 (in billion dollars)
- Figure 3-11: Projected U.S. Retail N&SB Cheese Sales, 2009-2014 (in billion dollars)
- Chapter 4: The Marketers
- Key Issues
- Overview of Marketers
- Maker vs. Marketer
- More than 200 Marketers
- The Top-Two Marketers
- Sargento Is Much More Than Number-Two; It’s Processor of the Year
- Leading Chunk/Wedge Players
- Tillamook Celebrates 100 Years of Excellence
- Lactalis Strong in Retail, Even Though It’s Only about 40% of Its Business
- Agri-Mark Determined to Grow Nationally
- Hispanic Cheese Leaders
- DCI: The Multi-Brand Marketer
- Just One Brand: BelGioioso
- Beyond the Top-25
- Table 4-1: Top-25 U.S. Retail N&SB Chunk/Wedge Cheese Marketers, by Brands and Share of Market, 2009
- Sargento Is Number-Two in Shredded Cheese
- Fewer Branded Marketers of Shredded Cheese
- Table 4-2: Top-10 U.S. Retail N&SB Shredded Cheese Marketers, by Brands and Share of Market, 2009
- Sargento Beats Kraft in Slices
- Table 4-3: Top-10 U.S. Retail N&SB Sliced Cheese Marketers, by Brands and Share of Market, 2009
- Saputo Shines as Number-Three in String Cheese
- Organic Snacking Cheese
- The String Cheese Specialists
- Table 4-4: Top-10 U.S. Retail N&SB String and Similar Cheese Marketers, by Brands and Share of Market, 2009
- The Grated Cheese Category Is All About Kraft and Private Label
- Table 4-5: Top-5 U.S. Retail N&SB Grated Cheese Marketers, by Brands and Share of Market, 2009
- BC-USA Is Number-Three in Crumbled Cheese
- Leading Marketers to Foodservice and Food Processing
- Leprino Owns Mozzarella
- Grande Is Number-Two in Mozzarella
- Three Cheddar Leaders All Are in the Whey Business
- Minor Cheddar Suppliers
- Private Label Marketers
- Chapter 5: Retail Overview
- Key Issues
- Retail Distribution
- Retail Distribution Methods
- Direct Delivery Advantages
- The Cost of Face-To-Face Business
- Advantages of Warehouse Delivery
- Smaller Marketers Work through Brokers
- Distribution Is Second Highest Cost Next to Production
- Electronic Data Aids in Restocking
- Sargento Invests in Warehouse Distribution Software
- Retail Outlets
- The Retail Environment
- Retailers Speak Out
- Shopping Options Are Plentiful
- Changing Channels
- Supermarkets
- Supercenters
- C-Stores
- Club Stores
- Dollar Stores
- Online Shopping
- Figure 5-1: Point Reyes Farmstead Cheese Internet Specials for Christmas 2009
- Location for Overall Retail N&SB Cheese Sales
- Figure 5-2: Share of U.S. Retail N&SB Cheese Sales, by Channel, 2009
- The Leading Retailers
- Getting Your Product in with the Leaders
- The Leaders Sell More than Food
- Club Stores
- Table 5-1: Top-20 U.S. Retailers that Sell Cheese, by Major Retail Banners, Dollar Sales and Private Label Cheese Brands, 2008 or Fiscal 2008
- Target Dedicated to Growing Private Label Foods Lines
- Private Label Leaders
- The New Kid on the Block
- Could Generic Make a Comeback?
- Recent Private Label Introductions
- A&P Goes Artisan
- Aldi Spreads its Signature
- Giant Eagle Goes Gourmet
- Trader Joe’s Gets Baked
- Food Channel Predicts 2010 the Year of the Grocery Store
- Despite Economy, Retailers Grow Upscale Cheese Department
- Specialty Retailers Are Investing in Cheese, Too
- The Cheese Store
- Managing Cheese Case Space
- Dairy-Case Cheese
- Self-Serve Deli Cheese Case or Counter
- Retailers’ Marketing and Promotion Programs
- Wisconsin Cheese Toolbox and Interactive Website
- Carving Out a Cheese Claus
- Experian Simmons Consumer Shopping Analysis
- Experian Simmons Consumer Survey
- Where Cheese Users Shop for Particular Cheese
- By Fat Content
- Table 5-2: U.S. Households Using Natural Cheese by Varying Fat Contents: Comparing National Retail Chain Shopped, by Index, 2009
- By Form
- By Variety
- Table 5-3: U.S. Households Using Natural Cheese by Varying Form: Comparing National Retail Chain Shopped, by Index, 2009
- Table 5-4: U.S. Households Using Natural Cheese by Varying Variety, Comparing National Retail Chain Shopped, by Index, 2009
- By Brand
- ITable 5-5: U.S. Households Using Select Brands of Natural Cheese in the Past Seven Days, Comparing National Retail Chain Shopped, by Index, 2009
- Specialty Blended Cheese
- Table 5-6: U.S. Households Using Select Specialty Blended Cheeses by Varying Form, Comparing National Retail Chain Shopped, by Index, 2009
- Comparative Pricing
- Higher Cheese Prices Are Not Deterring Sales
- Comparative Cheese Pricing
- Table 5-7: U.S. Natural and Specialty Blended Cheese Pricing Comparison: Suggested Retail Price of Select Products, 2009
- Table 5-8: U.S. Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese Pricing Comparison, Branded vs. Unbranded, 2009
- Table 5-9: U.S. Natural Chunk Medium or Sharp Cheddar Cheese Pricing Comparison, Branded vs. Unbranded, 2009
- Table 5-10: U.S. Natural Deli-Style Sliced Swiss Cheese Pricing Comparison, Branded vs. Unbranded, 2009
- Table 5-11: U.S. Natural String/Stick Low-Moisture Part-Skim Mozzarella Cheese Pricing Comparison, Branded vs. Unbranded, 2009
- Table 5-12: Club Store vs. Supermarket Prices for Select Cheese Products, 2009
- What Do Cheesemongers Charge?
- Chapter 6: Foodservice Overview
- Key Issues
- Overview of Foodservice Channel
- Status of the Foodservice Industry
- Calculating Restaurant Performance Index
- Recovery in 2010 Will Come in Third Quarter
- Trends for 2010
- The Cheese Foodservice Business
- Ingredient Varieties
- Foodservice Cheese Claims
- Where Foodservice Operators Get Their Cheese
- Cheese Suppliers to Foodservice Distributors
- Leading Distributors
- Table 6-1: Top-Five U.S. Foodservice Distributors, Dollar Sales and Number of Distribution Centers, 2009
- Sysco Corp
- U.S. Foodservice, Inc.
- Gordon Food Service, Inc.
- Performance Food Group Co.
- Reinhart FoodService
- Foodservice Chains
- Top-25 Restaurant Chains
- Top-10 Contract Chains
- Sandwich Chains Use Mostly Process Cheese
- Table 6-2: Top-25 U.S. Restaurant Chains that Purchase Cheese, Ranked by Dollar Sales, Fiscal 2008
- Table 6-3: Top-10 U.S. Contract Chains that Buy Cheese, Ranked by Dollar Sales, Fiscal 2008
- Pizza Is Where Cheese Volumes Move in Foodservice
- The Next Big Trend in Pizza: Neapolitan
- Using Locally Produced Cheese
- Top-10 Pizza Chains
- Table 6-4: Top-10 U.S. Pizza Chains that Buy Cheese, Ranked by Dollar Sales, Fiscal 2008
- Focus on Value Drive’s Pizza Chain Growth
- Rising Cheese Prices Might Dampen Promotions
- Ethnic-Themed Foodservice
- Table 6-5: Top-10 U.S. Italian Chains that Buy Cheese, Ranked by Dollar Sales, Fiscal 2008
- Table 6-6: Top-10 U.S. Mexican Full-Service Chains that Buy Cheese, Ranked by Dollar Sales, Fiscal 2008
- Table 6-7: Top-10 U.S. Mexican Fast-Food and Quick-Service Chains that Buy Cheese, Ranked by Dollar Sales, Fiscal 2008
- Adding Cheese to the Menu
- Dairy Checkoff Increases Cheese Use
- Fast-Food and Quick-Service Innovations
- Dunkin’ Donuts
- McDonald’s
- Potbelly
- New Casual Dining Offerings
- Friday’s “Three For” Deal
- Applebee’s Neighborhood Grill and Bar
- School Menus
- Rosen’s Perfect Pizza
- Good-for-You Filled Pasta
- DMI Believes Low-Fat Cheese Has a Home in Schools
- Appeal to USDA
- Fine-Dining Cheese Opportunities
- Old Hickory Statehouse
- What’s Hot on Menus
- Internet Chef Survey
- Appetizers
- Table 6-8: Trends in Appetizers, by Chef Ranking
- Entrées/Main Dishes
- Table 6-9: Trends in Entrées/Main Dishes, by Chef Ranking
- Sides/Starches
- Table 6-10: Trends in Sides/Starches, by Chef Ranking
- Kids’ Meals
- Table 6-11: Trends in Kids’ Meals, by Chef Ranking
- Breakfast/Brunch
- Table 6-12: Trends in Breakfast/Brunch, by Chef Ranking
- Desserts
- Table 6-13: Trends in Desserts, by Chef Ranking
- Ethnic Cuisine
- Table 6-14: Trends in Ethnic Cuisine, by Chef Ranking
- Culinary Themes
- Table 6-15: Trends in Culinary Themes, by Chef Ranking
- Chapter 7: Ingredient Overview
- Key Issues
- The Cheese Ingredients Business
- Ingredient Varieties
- Prepared Foods Cheese Claims
- Figure 7-1: Celeste Original Pizza
- Figure 7-2: Weight Watchers Smart Ones Artisan Creations Pizza
- Suppliers to the Food Industry
- Sargento’s Custom Melts Line
- Figure 7-3: Sargento Custom Melts
- Opportunities for Cheesemakers
- Ingredient Applications
- The Opportunities Are Infinite
- Frozen Pizza Is Number-One
- Leading Frozen Pizza Marketers
- Frozen Cheese Pizza Is So Much More than Mozzarella
- Figure 7-4: Freschetta Naturally Rising 4-Cheese Pizza
- Kraft Exiting Pizza
- The Deal
- Nestlé Will Be Largest Ingredient Customer for Cheesemakers
- Frozen Dinner and Entrée Leaders
- Regional and Niche Players
- Ethnic Players
- Natural and Organic Marketers
- Recent Introductions Including Cheese
- Figure 7-5: Stouffer’s Corner Bistro Grilled Mesquite-Style Chicken Panini
- Figure 7-6: Five Cheese & Spinach Flatbread Melts
- Frozen Appetizers and Snacks
- Frozen Breakfast Foods
- Chapter 8: Global Marketplace
- Key Issues
- International Dairy Overview
- The Ups and Downs of Global Milk Prices
- Milk Made Into Cheese
- Prices Rebound
- USDA’s Wrap Up for 2009
- Forecast for the Global Cheese Market
- Global Cheese Data: Past, Present and Future
- Figure 8-1: Global Cheese Production, by Milk Type, 2005
- U.S. Leads in Global Cheese Production
- Figure 8-2: Share of Global Cheese Production, by Top-10 Countries, 2009
- Look at the Trend, Not the Actual Figures
- Table 8-1: Cheese Production: Summary for Select Countries, 2005-2010
- Table 8-2: Cheese Consumption: Summary for Select Countries, 2005-2010
- Table 8-3: Cheese Imports: Summary for Select Countries, 2005-2010
- Table 8-4: Cheese Exports: Summary for Select Countries, 2005-2010
- Per Capita Consumption
- A Note on the States’ Northern Neighbors
- Quebec Cheesemakers Celebrate
- Canadians Love Cheddar
- Import and Export Details
- U.S. Exports and Imports
- Share of World Cheese Exports
- American Specialty Cheeses in Europe
- Table 8-5: Top-20 U.S. Export Markets, 2008
- Table 8-6: U.S. Share of World Cheese Exports, 1990-2008
- Global Competitive Landscape
- Overview
- A Global Note on Process Cheese
- Global Process Cheese Growth Keeps Cheddar Volumes Steady
- Competitive Profile: Agropur Cooperative, Longueil, Quebec, Canada
- Overview
- North and South American Expansion Efforts
- More U.S. Additions
- A Short 18 Months in Drummondville
- Recent Innovations
- Competitive Profile: Arla Foods amba, Viby, Denmark
- Overview
- Buying and Selling Businesses to Grow Stronger in Dairy
- Middle East: Stay Away Danes
- Is the Meadow Still Green in Iowa?
- Investing in Wisconsin-made Cheese
- Competitive Profile: Bongrain SA, Viroflay, France
- Overview
- Growing Business in Europe
- Competitive Profile: Fonterra Cooperative Group Ltd., Auckland, New Zealand
- Overview
- Dedicated to the Middle East and Asia
- Cheese for Asians
- Figure 8-3: Chesdale Chocolate Cheese
- Mostly an Ingredients Business in the States
- Recent Innovations
- Figure 8-4: The Perfect Grater
- Figure 8-5: Weight Watchers Cheese & Cracker Snack Packs
- Competitive Profile: Fromageries Bel SA, Paris, France
- Overview
- Purchasing Successful Cheese Brands
- Targeting the States
- Innovation through Flavor
- Convenience Packaging
- Competitive Profile: Emmi AG, Lucerne, Switzerland
- Overview
- Growing in Italy and France
- Acquiring Wisconsin Cheesemaker
- Management Reorganization
- Extending the Aging Cave
- Already Out of the Cave
- Figure 8-6: Reibkäse
- Innovations Introduced at Anuga 2009
- New Raclette
- Cheese Platters
- Figure 8-7: Emmi Cheese Platters
- Process Cheese Lives and Livens Up
- Figure 8-8: Emmi Swiss Originals Assortment
- Competitive Profile: Groupe Lactalis, Laval, France
- Overview
- New Products
- Figure 8-9: Steak de Fromage
- Competitive Profile: Saputo, Inc., Saint Léonard, Quebec, Canada
- Overview
- Growth Through Efficient Acquisitions
- Recent U.S. Purchases
- Expanding Overseas
- Cheese R&D Efforts
- Specialty Cheese Line Extensions
- Lactose-Free Cheese
- Competitive Profile: Valio Ltd., Helsinki, Finland
- Overview
- Value-Added Innovations
- Lactose-free Cheese
- Name Change in States to Strengthen Valio Name Overseas
- Trends and Innovations
- An Overview from Anuga 2009
- Ethnic and Combination Flavors in Process Cheese
- Figure 8-10: Lactima Exclusive
- Figure 8-11: Bergpracht Ethnic Spreads
- Single-Serve/On-the-Go Packaging
- Figure 8-12: Cheez’ Pucks
- Figure 8-13: Snackateers
- Convenience Packaging
- Figure 8-14: Primula Deli Soft Cheese
- Figure 8-15: Eru Cheese Spread
- Figure 8-16: Pilgrims Choice Truckles
- Addition of Functional Ingredients
- Breaded, No-Melt Cheese as Meat Substitute
- Figure 8-17: Saganaki
- Figure 8-18: Hot Heart
- Easy Fondue Kits
- Figure 8-19: Knirps OfenKäse
- Lactose-Free
- Figure 8-20: Minus L
- Lower Fat
- Figure 8-21: Scottish Pride Light
- Sustainable (Organic, Fair-Trade, Etc.)
- Substituting Animal Fat with Vegetable Fat
- Figure 8-22: Alto
- Healthy Pizza
- Chapter 9: The Consumer
- Key Issues
- Consumption Trends
- Per Capita Consumption of Natural Cheese
- Table 9-1: Total U.S. Per Capita Consumption of Natural Cheese, in Weight, by Variety, 1988, 1998 and 2008
- Figure 9-1: Total U.S. Per Capita Consumption of Natural Cheese, in Weight, by Variety, 1988, 1998 and 2008
- Mozzarella and Other Italian Gain Share from Cheddar
- Table 9-2: Total U.S. Per Capita Consumption of Natural Cheese, Percent Share, by Variety, 1988, 1998 and 2008
- Figure 9-2: Total U.S. Per Capita Consumption of Natural Cheese, Percent Share, by Variety, 2008
- Other American Cheese Consumption Share Increases
- Table 9-3: Total U.S. Per Capita Consumption of Natural American Cheese, Percent Share, by Variety, 1988, 1998 and 2008
- Figure 9-3: Total U.S. Per Capita Consumption of Natural American Cheese, Percent Share, by Variety, 2008
- Consumption of All Natural Italian Cheeses Is Up
- Table 9-4: Total U.S. Per Capita Consumption of Natural Italian Cheese, in Weight, by Variety, 19988, 1998 and 2008
- Table 9-5: Total U.S. Per Capita Consumption of Natural Italian Cheese, Percent Share, by Variety, 1988, 1998 and 2008
- Figure 9-4: Total U.S. Per Capita Consumption of Natural Italian Cheese, Percent Share, by Variety, 2008
- Hispanic Cheese Per Capita Consumption Doubles from 98 to 08
- Table 9-6: Total U.S. Per Capita Consumption of Other Natural Cheese, in Weight, by Variety, 1988, 1998 and 2008
- Table 9-7: Total U.S. Per Capita Consumption of Other Natural Cheese, Percent Share, by Variety, 1988, 1998 and 2008
- Figure 9-5: Total U.S. Per Capita Consumption of Other Natural Cheese, Percent Share, by Variety, 2008
- Experian Simmons Consumer Usage Analysis
- Experian Simmons Consumer Survey
- Trends in Natural Cheese Usage
- By Fat Content
- Table 9-8: U.S. Households Using Natural Cheese: Comparing Fat Contents, by Percent, 2005-2009
- By Form
- Table 9-9: U.S. Households Using Natural Cheese: Comparing Form, by Percent, 2005-2009
- By Variety
- Table 9-10: U.S. Households Using Natural Cheese: Comparing Variety, by Percent, 2005-2009
- Specialty Blended Cheese
- Table 9-11: U.S. Households Using Select Specialty Blended Cheeses: Comparing Form, by Percent, 2005-2009
- Using Demographic Indices
- Populations Using Any Natural Cheese
- Table 9-12: U.S. Household Demographics that Favor and Resist Use of Any Natural Cheese, by Index, 2009
- Fat Content as Attraction or Deterrent
- Table 9-13: : U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Fat Contents, by Index, 2009
- What Forms of Cheese are Preferred by Different Demographics
- Table 9-14 U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Forms, by Index, (Wedge, Chunk or Stick; Shredded; Sliced), 2009
- Table 9-15: U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Forms, by Index, (String; Round; Miniature — Waxed or Wrapped), 2009
- What Varieties of Cheese are Preferred by Different Demographics
- Table 9-16: U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Varieties, by Index, (Blue, Brie/Camembert, Cheddar and Colby), 2009
- Table 9-17: U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Varieties, by Index, (Feta, Gouda, Havarti and Jarlsberg), 2009
- Table 9-18: U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Varieties, by Index, (Monterey Jack, Mozzarella, Muenster and Parmesan/Romano), 2009
- Table 9-19: U.S. Demographics that Favor and Resist Use of Natural Cheese: Comparing Varieties, by Index, (Pepper Jack, Provolone, Ricotta and Swiss), 2009
- Consumer Attitudes and Opinions
- Innovation Will Drive Per Capita Cheese Consumption
- Consumer Attitudes and Opinions Favoring or Resisting Natural Cheese Use
- Table 9-20: U.S. Consumer Attitudes and Opinions of Natural Cheese: Comparing Fat Contents, by Index, 2009
- Consumer Considerations When Purchasing a New Food
- Americans Love New Products
- Healthier Options in Food and Beverage
- Natural vs. Organic
- But Are They Buying New Products?
- Where Do They Decide to Make Purchases?
- Consumers Are Looking for Better-For-You Options
- Are Cheese Shoppers Brand Loyal?
- Cheese Shopper Trivia
- The Service Deli Cheese Shopper
- What’s Important and What’s Not When Deciding on a Cheese Purchase
- The Specialty Food Shopper
- The Hispanic Consumer
- Figure 9-6: Projected U.S. Population and Hispanic Population Growth, Percent Growth, 2005-2015
- Hispanic Population Attitudes
- The Term Hispanic Is Not All-Encompassing
- National Origins Are Very Diverse, But Mexico Rules
- Figure 9-7: U.S. Hispanic Population Breakdown by Country of Origin, Percent Share, 2000
- Who Are These “Other Hispanics” Coming to the United States?
- Flavor Preferences by Country of Origin
- Hispanic Spending
- Phone Study Looks at Hispanics’ Attitudes Toward Private Label
- Hispanics at All Income Levels Buying Private Brands
- Experian Simmons Hispanic Cheese User Highlights
- Table 9-21: U.S. Hispanic Households Using Natural Cheese: Comparing Fat Content, Form and Variety, by Index, 2009
- The All-American Private Label Consumer
- Impact of Income Level on Private Label Purchases
- The Sustainable Consumer
- Changing Habits
- Giving Back
- Lower-Fat Cheese Consumer
- Some Consumers View Cheese as a Comfort Food
- Figure 9-8: Which Salty Snack is Your Favorite, by Generation, 2009
- Cheese Evokes the Most Passion Among Different Generations
- Chapter 10: Trends & Innovations
- Key Issues
- Trends Driving Innovation
- Beyond Being a Concentrated Source of Milk
- The Package Variable
- What Goes in the Package
- Milk Sourcing
- Taste Rules
- Better-for-You Is More About Addition than Subtraction
- Low-Fat Cheese Development Advancements
- Cholesterol-Reduction Technology
- Flavoring Goes High Tech
- A Few Comments on Probiotic Cheese
- New Product Innovations
- Private Label: Not Always Innovative, But Always a Good Value
- A&P Goes Artisan
- Aldi Spreads its Signature
- Giant Eagle Goes Gourmet
- Kroger Adds Cheese Store Concept
- Meijer Markets the Gold
- Trader Joe’s Gets Baked
- Figure 10-1: Trader Joe’s Fondue Brie
- Other Noteworthy Private Label Introductions
- Table 10-1: Noteworthy Private Label N&SB Cheese Introductions, 2008-2009
- When the Package, Form or Size Are the Innovation
- The Many Forms of Mozzarella
- Brie Changes Shape, Too
- Figure 10-2: Président Brie Log
- Smaller Packaging for Upscale Cheeses
- Figure 10-3: Roth Käse Great American Cutting Board
- Portion Control for Snacking
- Figure 10-4: Sonoma Creamy Jack Sensible Gourmet Snacks
- Curds: The Original Snacking Cheese
- A New Type of Jerky
- Sandwich Helpers
- Meat Marketers Now Marketing Cheese, Too
- Sensational Slices
- Weight Management Slices
- Figure 10-5: Weight Watchers Cheese Slices
- Salad Toppers
- Made for the Grill
- What’s for Dessert? Cheese
- Figure 10-6: Kelly’s Kitchen Pumpkin Pie Bite-Size Cheese Balls
- Bold and Beautiful
- Figure 10-7: Sartori Bella Vitano
- Made in Wisconsin Using Bold Dutch Spice
- Figure 10-8: Marieke Clove/Cumin Gouda
- The Cheese Came Crumbling Down
- Figure 10-9: Alouette Crumbles
- Spread It On
- Figure 10-10: Alouette Sweet & Spicy Pepper Medley Cheese Spread
- Figure 10-11: Kaukauna Extremely Creamy Cheese Spread
- Ethnic Spreads
- Figure 10-12: Président Spreadable Feta
- Exports Arrive
- Figure 10-13: Collier’s Welch Cheddar
- Figure 10-14: Old Amsterdam Gouda
- Many Are Avoiding rBGH, Rather than Going Organic
- But Organic Is Still Active and Sometimes Raw and with Probiotics
- Figure 10-15: Next Generation Organic Dairy Probiotic Cheese
- Other Organic Roll Outs
- Grass-fed Grows
- Figure 10-16: Grass Point Farms Grass-fed Cheese
- Extra, Extra
- Figure 10-17: Borden Essentials String Cheese
- With Protective Antioxidants
- Figure 10-18: Cabot 50% Reduced Fat Cheddar Cheese with Omega-3
- DHA
- Sargento: Convenience Drives Innovation
- Figure 10-19: Sargento Holiday Cheese Shapes
- For Foodservice Only
- Making Cheese to Survive
- Worth a Mention
- And Worth a Lot
- Appendix: U.S. Cheesemakers and Marketers