About Cheese
Cheese is derived from the milk protein casein by coagulating milk. Fats and proteins are the main constituents of cheese. The texture and flavour of cheese depend on the age of the cheese and the source of the milk. Cheese is a good source of calcium, protein, sodium, phosphorus, and other nutrients.
The rise in demand for the natural cheese is driving the cheese market in the US. The other factor driving the market is the rising awareness of the high nutritional value of cheese. The rise in demand from the fast food industry is another factor contributing to the growth of the market.
Technavio’s analysts forecast the cheese market in the US to grow at a CAGR of 2.71% over the period 2014-2019.
Covered in this Report
The report covers market size by volume and by revenue generated from the following segments:
• Natural cheese: Cheddar cheese, Provolone cheese, Ricotta cheese, Romano cheese, Mozzarella cheese, Other Italian cheese, Swiss cheese, Munster cheese, Blue cheese, Brick cheese, Cream cheese, Hispanic cheese, and Cottage cheese
• Processed cheese: processed cheese, and cheese-based foods and spreads
Technavio’s report, Cheese Market in the US 2015-2019, has been prepared based on an in-depth market analysis with inputs from various industry experts. The report includes a comprehensive discussion on the market, an extensive coverage on various applications, geography, and types of cheese. The report provides comments on both the existing market landscape and the growth prospects in the coming years. The report further includes a discussion of the key vendors operating in this market and uses Porter's generic strategies to explain the competitive nature of various vendors in the market.
Key Vendors
• Crystal Farms
• Kraft Foods Group
• Sargento
• Tillamook County Creamery Association
Other Prominent Vendors
• A.M.P.I
• Arla Foods
• Great value
• La prefer da
• Winona foods
Market Driver
• Demand for Natural Cheese
• For a full, detailed list, view our report
Market Challenge
• Perishable Nature of Cheese
• For a full, detailed list, view our report
Market Trends
• Increase in Demand for Low-fat Cheese
• For a full, detailed list, view our report
Key Questions Answered in this Report
• What will the market size be in 2019 and what will the growth rate be?
• What are the various end-uses and potential applications for the product?
• What are the key market trends?
• What is driving this market?
• What are the challenges to market growth?
• Who are the key vendors in this market space and what is the nature of competition between them?
• What are the market opportunities and threats faced by the key vendors?
01. Executive Summary
02. List of Abbreviations
03. Scope of the Report
03.1 Market Overview
03.2 Product Offerings
04. Market Research Methodology
04.1 Market Research Process
04.2 Research Methodology
05. Introduction
06. Market Landscape
06.1 Market Overview
06.2 Market Size and Forecast
06.2.1 By Revenue
06.2.2 By Volume
06.3 Cheese Market in US by Product Segmentation 2014
06.4 Natural Cheese Market in US
06.4.1 Market Size and Forecast
06.5 Processed Cheese Market in US
06.5.1 Market Size and Forecast
06.6 Five Forces Analysis
07. Cheese Varieties
07.1 Cheese Varieties
07.2 Per Capita Consumption of Different Varieties of Cheese
07.2.1 Per Capita Consumption of Cheddar Cheese in US
07.2.2 Per Capita Consumption of Provolone Cheese in US
07.2.3 Per Capita Consumption of Romano Cheese in US
07.2.4 Per Capita Consumption of Parmesan Cheese in US
07.2.5 Per Capita Consumption of Mozzarella Cheese in US
07.2.6 Per Capita Consumption of Ricotta Cheese in US
07.2.7 Per Capita Consumption of Other Italian Cheese in US
07.2.8 Per Capita Consumption of Swiss Cheese in US
07.2.9 Per Capita Consumption of Brick Cheese in US
07.2.10 Per Capita Consumption of Munster Cheese in US
07.2.11 Per Capita Consumption of Cream Cheese in US
07.2.12 Per Capita Consumption of Blue Cheese in US
07.2.13 Per Capita Consumption of Hispanic Cheese in US
07.2.14 Per Capita Consumption of Other Miscellaneous Cheese in US
07.2.15 Per Capita Consumption of Processed Cheese in US
07.2.16 Per Capita Consumption of Cheese Food and Spreads in US
07.2.17 Per Capita Consumption of Cottage Cheese in US
07.2.18 Per Capita Consumption of Low-fat Cottage Cheese in US
08. Cheese Market Segmentation by Distribution Channel
09. Buying Criteria
10. Market Growth Drivers
11. Drivers and their Impact
12. Market Challenges
13. Impact of Drivers and Challenges
14. Market Trends
15. Trends and their Impact
16. Vendor Landscape
16.1 Competitive Scenario
16.2 Market Share Analysis 2014
16.3 Other Prominent Vendors
17. Key Vendor Analysis
17.1 Crystal Farms Cheese
17.1.1 Key Facts
17.1.2 Business Overview
17.1.3 Recent Developments
17.1.4 SWOT Analysis
17.2 Kraft Foods Group
17.2.1 Key Facts
17.2.2 Business Overview
17.2.3 Product Segmentation
17.2.4 Product Segmentation by Revenue 2012 and 2013
17.2.5 Geographical Segmentation by Revenue 2013
17.2.6 Business Strategy
17.2.7 Recent Developments
17.2.8 SWOT Analysis
17.3 Sargento Foods
17.3.1 Key Facts
17.3.2 Business Overview
17.3.3 SWOT Analysis
17.4 Tillamook
17.4.1 Key Facts
17.4.2 Business Overview
17.4.3 SWOT Analysis
18. Other Reports in the Series
List of Exhibits
Exhibit 1: Market Research Methodology
Exhibit 2: Cheese Market in US by Product Segmentation
Exhibit 3: Cheese Market in US 2014-2019 ($ billion)
Exhibit 4: Cheese Market in US 2014-2019 (billion lbs)
Exhibit 5: Cheese Market in US by Product Segmentation 2014
Exhibit 6: Natural Cheese market in US 2014-2019 ($ billion)
Exhibit 7: Processed Cheese Market in US 2014-2019 ($ billion)
Exhibit 8: Cheese Varieties
Exhibit 9: Per Capita Consumption of Cheddar Cheese in US 2009-2014 (in lbs)
Exhibit 10: Per Capita Consumption of Provolone Cheese in US 2009-2014 (in lbs)
Exhibit 11: Per Capita Consumption of Romano Cheese in US 2009-2014 (in lbs)
Exhibit 12: Per Capita Consumption of Parmesan Cheese in US 2009-2014 (in lbs)
Exhibit 13: Per Capita Consumption of Mozzarella Cheese in US2009-2014 (in lbs)
Exhibit 14: Per Capita Consumption of Ricotta Cheese in US 2009-2014 (in lbs)
Exhibit 15: Per Capita Consumption of Other Italian Cheese in US 2009-2014 (in lbs)
Exhibit 16: Per Capita Consumption of Swiss Cheese in US 2009-2014 (in lbs)
Exhibit 17: Per Capita Consumption of Brick Cheese in US 2009-2014 (in lbs)
Exhibit 18: Per Capita Consumption of Munster Cheese in US 2009-2014 (in lbs)
Exhibit 19: Per Capita Consumption of Cream Cheese in US 2009-2014 (in lbs)
Exhibit 20: Per Capita Consumption of Blue Cheese in US2009-2014 (in lbs)
Exhibit 21: Per Capita Consumption of Hispanic Cheese in US2009-2014 (in lbs)
Exhibit 22: Per Capita Consumption of Other Miscellaneous Cheese in us 2009-2014 (in lbs)
Exhibit 23: Per Capita Consumption of Processed Cheese 2 in US009-2014 (in lbs)
Exhibit 24: Per Capita Consumption of Cheese Food and Spreads in US 2009-2014 (in lbs)
Exhibit 25: Per Capita Consumption of Cottage Cheese in US 2009-2014 (in lbs)
Exhibit 26: Per Capita Consumption of Low-fat Cottage Cheese in US 2009-2014 (in lbs)
Exhibit 27: Cheese Market in US by Distribution Channel 2014
Exhibit 28: Major Market Growth Drivers
Exhibit 29: Major Market Challenges
Exhibit 30: Major Market Trends
Exhibit 31: Market Share Analysis 2014
Exhibit 32: Kraft Foods Group: Product Segmentation 2013
Exhibit 33: Kraft Foods Group: Product Segmentation by Revenue 2012 and 2013 (US$ billion)
Exhibit 34: Kraft Foods Group: Geographical Segmentation by Revenue 2013
