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

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

    •    Get more info on this report!Cheese: Natural and Specialty Cheeses in the U.S. and Global MarketsMarch 1, 2010With 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 creatingpoints of differentiation to better establish their brands in this highly competitive andcrowded 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, particularlywhen 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. andGlobal Markets— will help anyone involved in the U.S. cheese market to better graspthe magnitude of the category. Cheese: Natural and Specialty Cheeses in the U.S. andGlobal Markets contains comprehensive data on the U.S. market for fresh, semi-agedand aged natural cheeses, as well as value-added, premium blended cheeses, such asfat-modified, nutrient-fortified and flavor-enhanced products — not the slices that top aburger 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 industrialuse of these cheese categories. The report discusses key trends affecting themarketplace, trends driving growth and consumer demographics. In addition, the reportprovides insight to the activities of key cheese marketers, as well as up-and-comingplayers...in the States as well as globally.Report MethodologyThe information in Cheese: Natural and Specialty Cheeses in the U.S. and GlobalMarkets 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 andpackaging trends, marketing programs, distribution methods and technologicalbreakthroughs. 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 basedon data from the U.S. Department of Agriculture (USDA), Information Resources, Inc.
    • and other trade sources. Consumer demographics are derived from Experian Simmonsdata.What You’ll Get in This ReportCheese: Natural and Specialty Cheeses in the U.S. and Global Markets makesimportant predictions and recommendations regarding the future of this market, andpinpoints ways current and prospective players can capitalize on current trends andspearhead new ones. No other market research report provides both thecomprehensive analysis and extensive data that Cheese: Natural and SpecialtyCheeses in the U.S. and Global Markets offers. No other report includes both ananalysis of brands and marketers, as well as overall sales data by cheese form, varietyand other descriptors. Plus, you’ll benefit from extensive data, presented in easy-to-readand practical charts, tables and graphs.How You’ll Benefit from This ReportIf your company is already involved in the cheese business, from any angle —manufacturing, marketing, distribution, packaging, ingredients, etc. — or is consideringmaking the leap, you will find this report invaluable, as it provides a comprehensivepackage of information and insight not offered in any other single source. You will gain athorough 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.Table of ContentsChapter 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 ConsistencyCheese 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. 2008The 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. 11Distribution 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 ChannelsThe 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 TrendsThe 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 VarietyTrends 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 SubtractionChapter 2: The Product Key IssuesProducts Analyzed Definition of the Market Natural Cheese Specialty Blended Cheese Retail Foodservice Ingredient Products Outside of Scope
    • Imitation Cheeses Not IncludedUnderstanding 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 CheesemongerProduct 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 CureBy ConsistencyTable 2-2: Federal Standards for Cheeses Classified by ConsistencyOther Industry DescriptorsArtisanBarrelBlockSpecialtyThe Grading of Natural CheesePackaged Cheese FormsBallBar/ChunkCrumbleCubeCurdsCylinder/HornDicedGratedLoafLogLonghornShredSliceSpreadStringWedgeWheel/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 PackagingU.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, 2008Government Regulations The Regulatory Environment
    • USDA Buys CheeseIDFA and NMPF Propose Collective Label Declaration for UF MilkLabeling NomenclatureProvide the Facts: Nutritional Information MustsProducts that Are ExemptNutrition Regulations in FoodserviceHealth, Nutrient Content and Structure/Function ClaimsSignificant Scientific Agreement Health ClaimsQualified Health ClaimsNutrient Content ClaimsStructure/Function ClaimsSodium ConcernsThe Term Natural Is Under FireMarketing Label ClaimsCLA PresenceFarmsteadFat ContentGrass FedLocally ProducedOrganicNo Added HormonesOmega-3 Fatty AcidsPasture GrazedProbioticsLabeling AllergensFDA Says Labels Must Identify Certain Color Additives by NameRaw 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 BusinessChapter 3: The Market Key IssuesMarket 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, 2009Projected 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 IssuesOverview 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 PlayersTillamook Celebrates 100 Years of ExcellenceLactalis Strong in Retail, Even Though It’s Only about 40% of Its BusinessAgri-Mark Determined to Grow NationallyHispanic Cheese LeadersDCI: The Multi-Brand MarketerJust One Brand: BelGioiosoBeyond the Top-25Table 4-1: Top-25 U.S. Retail N&SB Chunk/Wedge Cheese Marketers, byBrands and Share of Market, 2009Sargento Is Number-Two in Shredded CheeseFewer Branded Marketers of Shredded CheeseTable 4-2: Top-10 U.S. Retail N&SB Shredded Cheese Marketers, by Brandsand Share of Market, 2009Sargento Beats Kraft in SlicesTable 4-3: Top-10 U.S. Retail N&SB Sliced Cheese Marketers, by Brands andShare of Market, 2009Saputo Shines as Number-Three in String CheeseOrganic Snacking CheeseThe String Cheese SpecialistsTable 4-4: Top-10 U.S. Retail N&SB String and Similar Cheese Marketers, byBrands and Share of Market, 2009The Grated Cheese Category Is All About Kraft and Private LabelTable 4-5: Top-5 U.S. Retail N&SB Grated Cheese Marketers, by Brands andShare of Market, 2009BC-USA Is Number-Three in Crumbled CheeseLeading Marketers to Foodservice and Food ProcessingLeprino Owns MozzarellaGrande Is Number-Two in Mozzarella
    • Three Cheddar Leaders All Are in the Whey Business Minor Cheddar Suppliers Private Label MarketersChapter 5: Retail Overview Key IssuesRetail 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 SoftwareRetail 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, 2009The 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 ClausExperian 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, 2009Comparative 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 IssuesOverview of Foodservice Channel Status of the Foodservice Industry Calculating Restaurant Performance Index Recovery in 2010 Will Come in Third Quarter Trends for 2010The 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 FoodServiceFoodservice 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 2008Adding 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 RankingChapter 7: Ingredient Overview Key IssuesThe 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 CheesemakersIngredient 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 FoodsChapter 8: Global Marketplace Key IssuesInternational 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, 1990-2008Global Competitive Landscape Overview A Global Note on Process Cheese Global Process Cheese Growth Keeps Cheddar Volumes SteadyCompetitive Profile: Agropur Cooperative, Longueil, Quebec, Canada Overview
    • North and South American Expansion Efforts More U.S. Additions A Short 18 Months in Drummondville Recent InnovationsCompetitive 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 CheeseCompetitive Profile: Bongrain SA, Viroflay, France Overview Growing Business in EuropeCompetitive 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 PacksCompetitive Profile: Fromageries Bel SA, Paris, France Overview Purchasing Successful Cheese Brands Targeting the States Innovation through Flavor
    • Convenience PackagingCompetitive 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 AssortmentCompetitive Profile: Groupe Lactalis, Laval, France Overview New Products Figure 8-9: Steak de FromageCompetitive 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 OverseasTrends 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 PizzaChapter 9: The Consumer Key IssuesConsumption 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, 2008Experian 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), 2009Consumer 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 GenerationsChapter 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 CheeseNew 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 CheeseA New Type of JerkySandwich HelpersMeat Marketers Now Marketing Cheese, TooSensational SlicesWeight Management SlicesFigure 10-5: Weight Watchers Cheese SlicesSalad ToppersMade for the GrillWhat’s for Dessert? CheeseFigure 10-6: Kelly’s Kitchen Pumpkin Pie Bite-Size Cheese BallsBold and BeautifulFigure 10-7: Sartori Bella VitanoMade in Wisconsin Using Bold Dutch SpiceFigure 10-8: Marieke Clove/Cumin GoudaThe Cheese Came Crumbling DownFigure 10-9: Alouette CrumblesSpread It OnFigure 10-10: Alouette Sweet & Spicy Pepper Medley Cheese SpreadFigure 10-11: Kaukauna Extremely Creamy Cheese SpreadEthnic SpreadsFigure 10-12: Président Spreadable FetaExports ArriveFigure 10-13: Collier’s Welch CheddarFigure 10-14: Old Amsterdam GoudaMany Are Avoiding rBGH, Rather than Going OrganicBut 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 LotAppendix: U.S. Cheesemakers and MarketersAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=2406308   US: 800.298.5699UK +44.207.256.3920Intl: +1.240.747.3093Fax: 240.747.3004