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Industrial Cheese Market - Multi Client Study Product Image

Industrial Cheese Market - Multi Client Study

  • ID: 228238
  • November 2003
  • Leatherhead Food International

The study concentrates on the food manufacturing industry’s usage of cheese and cheese products. Key data on the catering sector, particularly the fast food industry, is also included, but the main emphasis of the end-user interview programme is on industrial cheese demand.

Recently, there has been little volume growth in retail cheese consumption in Europe. In contrast, growth in the industrial cheese sector has been increasing at a rate of 6.4% per annum. In total, industrial markets account for less than 30% of total cheese demand. Cheese used by fast food establishments accounts for approximately one quarter of this figure, with the bulk going into the manufacturer of finished products.

Pizza has been driving the market for industrial cheese, helped by the further development of fast food and ready meals. Pizza is the largest end use sector for industrial cheese manufacture, accounting for almost 47% of total industrial cheese usage, followed by fast food with almost 27% and ready meals with nearly 12%.

Delivering proportionately more cheese to manufacturing applications than any other country, the UK has the largest industrial sector in Europe, accounting READ MORE >

Note: Product cover images may vary from those shown

End-Markets

The report provides information on the main product applications areas for cheese and cheese usage in the following end-markets:

- Desserts

- Fast food

- Pizza

- Ready meals

- Savoury bakery products

- Sandwiches

- Snacks and savoury biscuits

- Others (sauces, dips)

Geographic Scope

The report provides information on the industrial cheese market and key data on the catering sector in the following countries:

- France

- Germany

- Italy

- Spain

- UK

Cheese Varieties

There are a number of different classifications of cheese and there is some variation between countries. In this report, we have classified cheese within the following headings:

- Hard Cheese
(Parmesan, Romano, Dry Ricotta, Gruyere, Emmentaler etc)

- Medium-Hard
(Cheddar, Edam, Gouda, Limburger, Stilton, Roquefort, Manchego etc)

- Soft
(Brie, Camembert, Feta, Boursin, Mascarpone, Philadelphia*)

- Mozzarella

- Fresh
(Quark, Fromage Frais, Cottage Cheese, Ricotta)

- Processed

- Cheese Powder

* Philadelphia has been included with soft cheese, although in some respects it could be considered to be a hybrid falling between processed, fresh and soft cheese

Report Content:

The report is produced in one volume, broken down as follows:

The Executive Summary provides a summary of the key findings.

The European Overview provides an overview of cheese consumption in the five European Countries broken down by retail and catering/industrial and cheese variety

A review of cheese consumption broken down by retail and food manufacturing sector and cheese variety is provided for each of the five countries under review in Sections 3 to 7. Trends in current and future usage of cheese, by variety, by end-use market, for each country is also reviewed.

The rest of the report focuses on food manufacturers’ current selection and purchase criteria for cheese products and looks at:

- Packaging specifications

- Factors affecting choice of cheese

- Problems encountered with cheese usage

- Choice of supplier

- Factors affecting choice of supplier

- Cheese specifications

Note: Product cover images may vary from those shown
Note: Product cover images may vary from those shown

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