The Future of Cheese 2021
During what's likely to be an economic downturn in many markets, cheese will provide nutrition and comfort as a healthy, indulgent, affordable and sustainable food. Caroline Roux, Global Food…

The Future of Cheese 2021

£ 2,195 (Excl.Tax)


Providing the most comprehensive and up-to-date information and analysis of the Future of Cheese market, including the behaviours, preferences and habits of the consumer.

Cheese innovation is buoyant. To fit into consumers’ lifestyles and values, brands are looking to root cheese in nature and make it suitable for contemporary usage occasions.

In the next two years cheese must focus on its potential to provide both health and comfort as a nutritious, indulgent, affordable and sustainable staple food. In five years and beyond as sustainability concerns ramp up, cheese brands will be forced to reduce their impact on the environment.

Cheese brands innovating around the consumer demand for recipes with better-for-you features (eg gut health) and with natural and “clean label” ingredients. Snack formats are a busy area of innovation in the region. Also, many brands are encouraging consumption by highlighting the inherent, and also added, nutritional benefits of cheese. Vegan cheeses continue to make inroads in North America, while flavoured varieties of cheese are emerging as a more exciting and innovative means of keeping consumers engaged with the category.

Read on to discover more details or take a look at all of our Cheese market research.

Covered in this report

Brands: QBB, Parmareggio, Olympus, Boursin, Arla, St Môret, Zurück zum Ursprung, FrieslandCampina, Tatua Mascarpone, Cathedral City, Savencia, Montebello, Impossible Foods, Burgo de Arias.

Expert analysis from a specialist in the field

This report, written by Caroline Roux, a leading analyst in the Food & Drink sector, delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.

During what’s likely to be an economic downturn in many markets, cheese will provide nutrition and comfort as a healthy, indulgent, affordable and sustainable food.
Caroline Roux
Global Food & Drink Analyst

Table of Contents

  1. where WE are now

    • EMEA: better-for-you and natural recipes
    • APAC: snacking and nutrition
    • Americas: vegan and flavours
  2. In the next two years

    • Stretching cheese’s value
    • Nutrition: less but better cheese
    • Serious about sustainability
    • [Graph] Select markets: cheese retail market unit price, US$ per kg, 2019
    • High protein content
    • Reduce the sodium content
    • Boost cognitive health
    • [Graph] Select European countries: “Environmental and/or health concerns have caused me to limit/reduce the amount of cheese I eat in the last 12 months”, 2019
  3. In five years and beyond

    • Nudges, taxes and policies
    • Engineered cheese
    • Target consumers with chronic disease

About the report

This market report provides in-depth analysis and insight supported by a range of data. At the same time, introductory and top-level content is provided to give you an overview of the issues covered.

The consumer

What They Want. Why They Want It.

The Competitors

Who’s Winning. How To Stay Ahead.

The Market

Size, Segments, Shares And Forecasts: How It All Adds Up.

The Innovations

New Ideas. New Products. New Potential.

The Opportunities

Where The White Space Is. How To Make It Yours.

The Trends

What’s Shaping Demand – Today And Tomorrow.

Below is a sample report, understand what you are buying.

Click to show report
Future Of Sample Report

Please Note: This is a sample report. All of the figures, graphs, and tables have been redacted. Our reports are available to download in PDF and PPT formats.

Trusted by companies. Big and small.

Want to speak to us directly?

Contact us with your enquiry and our expert global team can help.

Get in touch