The low-fat cheese nutrition market is estimated to secure a valuation of US$ 3.5 Billion in 2023 and is estimated to rise to US$ 5.5 Billion by 2033. The market is anticipated to grow at a CAGR of 4.7% during the forecast period. The factors accelerating the demand for low-fat cheese nutrition are as follows-
Increased awareness regarding low-fat cheese nutrition such as high protein and calcium content is the main factor driving the growth of the low-fat cheese nutrition market during the forecast period. The demand for low-fat cheese nutrition increases as it is the best alternative to conventional cheese. The growing health awareness has resulted in shifting food choices and eating habits
Another main factor driving the growth of the low-fat cheese nutrition market is the rising prevalence of various medical illnesses such as cardiovascular diseases, type 2 diabetes, and increased rate of obesity. The demand for natural low-fat cheese nutrition is high compared to processed low-fat cheese nutrition.
North America accounts for the highest share of the market owing to the high consumption of fast food in the region. The market players are investing in new product development with high nutritious value. For instance - Go Veggie is a USA-based brand of cheese alternative that is dairy and soy free and its products are low-fat and cholesterol free. The product is available in slices, shreds, cream, and toppings styles. Available across retail stores in the USA and Canada.
Europe emerged as the dominant region owing to the increased consumer inclination towards non-GMO and gluten-free products. Asia Pacific is expected to exhibit positive prospects for low-fat cheese nutrition due to increasing demand for fast food. Factors such as increased disposable income and rising awareness among consumers are expected to drive the market in the region.
Some of the leading players operating in low fat cheese nutrition market include Arla foods, Bongrain S.A., Fromageries Bel S.A., Kraft Foods Group Inc., Lactalis group, DSM, Sergento, Crystal Farms, Friesland Campina, Britania Industries among others.
The low-fat cheese nutrition manufacturers are focusing on product development without compromising on taste to meet the demand for low-fat cheese nutrition according to consumer choices. Along with focusing on different approaches like the adoption of new technology and enlargement of sales channels has created a largely based low-fat cheese nutrition market.
For instance, in October 2022- Kraft Heinz and NotCo are launching NotCheese, a plant-based version of the iconic Kraft American Cheese
The low-fat cheese nutrition market is expected to grow in the coming years. The increasing consumption of low-fat cheese products like mozzarella, cheddar, feta, and Roquefort is expected to drive market growth during the forecast period.
Also, the availability of low-fat cheese food products in numerous malls, convenience stores, and departmental stores increases the sales of the market. The start-ups operating in the low-fat cheese nutrition market are coming up with very innovative product launches.
For instance- founded in 2006 Acres wild has introduced many varieties of cheese all with independent flavors
| Data Point | Key statistics |
|---|---|
| Expected Market value in 2023 | US$ 3.5 Billion |
| Projected Market Value in 2033 | US$ 5.5 Billion |
| Growth Rate (2023 to 2033) | CAGR of 4.7% |
With rising consumer’s consciousness and escalating demand for gluten-free, low fat, low calorie and plant-based diets, there is a rising demand for low-fat cheese nutrition market globally. Nowadays, consumers are attracted towards, clean-label, natural and organic products due to escalating risk of many diseases.
Earlier, cheese was incorporated to numerous menu offerings to increase the consumption of vegetables, fruits and whole grains. Moreover, pairing food with cheese possibly helps to upturn complete nutrient intake to progress diet quality.
Low-fat cheese nutrition is a gluten free with no added wheat, barley or rye, manufacturers have developed thousands of low fat cheese varieties around the globe each with a unique texture, taste and nutritional profile.
Low fat cheese is made up of four basic ingredients starter culture or good bacteria, milk, salt and enzyme called rennet, the presence of nutrients such as phosphorus, calcium and protein is because of milk as it is the main ingredient in low fat cheese production.
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Nowadays, consumers rising consciousness to reduce fat in the diets choose to prefer cheese less often, or use reduced portions or substitute other food products. Therefore, food manufacturers have started focusing on creating low-fat cheese nutrition for consumers and restaurants that want low fat menu items.
Manufacturers, are working to develop both process low-fat cheese nutrition and natural low-fat cheese nutrition. Natural low-fat cheese nutrition is a flavorful yet functional low fat product in block form that processors can slice or shred. However, reducing fat negatively impacts texture and flavor of product.
Although, consumers are concerned towards fat reduced cheese nutrition, however the vast majority are not willing to compromise texture or flavor to get low-fat cheese nutrition. Therefore, manufacturers are facing challenges to create low-fat cheese nutrition that function well in manufacturing processes, appeal to consumers, and meet Food and Drug Administration Regulations for low-fat cheese nutrition.
Additionally, major growth potential exists in slice-on-slice and loaf-form process low-fat cheese nutrition. The key focus of manufacturers is to make low-fat formulations that extrude properly and flow well in process machinery.
Moreover, the novel approaches developed for low-fat natural mozzarella can be utilized to manufacture low-fat process cheese nutrition in loaf form, which is lower in sodium and has excellent bake and slice properties.
However, for slice-on-slice low-fat cheese nutrition the major challenge is to develop product that can be handled without tearing, breaking or sticking. Therefore, low-fat cheese nutrition manufacturers are making rapid progress towards developing new low-fat cheese nutrition products to meet consumer demands by developing healthful, low-fat products while delivering great cheesy taste that consumers demand.
Formulators are already aware of the fact that that cheese is a versatile ingredient that that lends appealing texture, flavor, nutrition and functionality to many food products. Moreover, low-fat cheese nutrition can add extended benefits by permitting for reduced fat or low-fat claims.
A research study conducted through North Carolina State University in 2020, stated that almost 70 percentage of adults want to cut down on fat. But with rising consumer demands for healthier foods, manufacturers are challenged to combine low fat content with convenience and flavor.
Additionally, low-fat cheese nutrition gives food manufacturers more options when creating healthier snacks and meals as it is easier to create low-fat products rather than simply removing the cheese from the product or entrée, as low-fat cheese nutrition improves the nutritional profile of applications by providing additional nutrients like protein and calcium.
In addition to being an excellent source of protein and calcium and a good source of other nutrients, low-fat cheese nutrition has many virtues for school meals. Moreover, increasing childhood obesity is escalating developments for nutrition standards that is aimed largely for reducing fat and calories for food and beverages served in schools.
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The consumption of Low-Fat Cheese Nutrition proteins has been growing lately, determined by growing income in developing markets, advancement in ‘gym culture’ and a shift towards diets with functional and nutritional benefits.
Cheese proteins are often regarded by customers as the ‘gold standard’ in protein due to their comprehensive amino acid profile, satiety benefits and easy digestibility, and are progressively used for weight and fitness management. Low-Fat Cheese Nutrition companies are taking advantage of this trend, by adding value to proteins for usage in a diversity of applications concerning to nutrition and health and medicine.
Low-Fat Cheese Nutrition plays a significant role in sports nutrition, with ingredients such as casein and whey staple components of many product ranges. Moreover, the sports nutrition market is presently undergoing rapid growth, and is escalating to comprise more segments, with countless numbers of casual users consuming the products.
This has repercussions for how the products are marketed. For example, intermittent users who are not as much up-to-date about product characteristics are expected to buy recognized, trusted brands from customary outlets.
However, knowledgeable and well-versed buyers are more likely to purchase the specific ingredients in bulk, and are less brand trustworthy and are expected to shop online and shop around. Lately, senior customers are also showing increasing interest in Low-Fat Cheese Nutrition based nourishment products with the aim of preventing sarcopenia (loss of muscle mass), providing growth to the ‘healthy ageing’ category.
Hence, various sports nutrition manufacturers are responding to these trends by introducing new products targeted at older consumers.
Some of the key players manufacturing Low-Fat Cheese Nutrition are as follows-
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The market for Low-Fat Cheese Nutrition is expected to witness strong growth rate during the forecast period fueled by investments done by market players for promotional activities, advertising campaigns, and social media marketing.
In terms of volume, North America accounts for the dominating share in the global Low-Fat Cheese Nutrition market in 2020. The region is likely to experience the significant growth in the next few years. Thus, it is anticipated to maintain its dominance during the forecast period.
Europe is predicted to offer fast-growing markets for Low-Fat Cheese Nutrition during the forecast period. Increasing trend of “non-GMO” and gluten free supplements from the food industry is projected to drive the demand for Low-Fat Cheese Nutrition market in these regions.
The Low-Fat Cheese Nutrition market report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions.
By doing so, the research report serves as a repository of analysis and information for every facet of the Low-Fat Cheese Nutrition market, including but not limited to: regional markets, type, product type, application, distribution channel.
The Low-Fat Cheese Nutrition market report has been compiled through extensive primary research (through interviews, surveys, and observations of seasoned analysts) and secondary research (which entails reputable paid sources, trade journals, and industry body databases).
The report also features a complete qualitative and quantitative assessment by analysing data gathered from industry analysts and market participants across key points in the industry’s value chain.
A separate analysis of prevailing trends in the parent market, macro- and micro-economic indicators, and regulations and mandates is included under the purview of the study. By doing so, the Low-Fat Cheese Nutrition market report projects the attractiveness of each major segment over the forecast period.
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Low-Fat Cheese Nutrition Market
