The Worldwide Cheese Market Expected To Grow At A CAGR Of 8.58% During The Period 2016 To 2020

Date: 2016-09-18

The worldwide Cheese market is expected to reach USD$ 109.7 billion by 2020, expanding at a CAGR of 4.4% between 2016 to 2020. One pound of cheese contains 10 pounds of milk, making it nutrient rich, especially protein and calcium. The taste and texture of cheese vary depending on the source of milk and the duration for which it is aged. Natural cheese, as the name suggests, contains no additives. Processed cheese is natural cheese with salt, whey, and emulsifiers added. Processed cheese cannot be labeled as cheese as it contains close to 51% additives. Real cheese has more milk content and low moisture content.

Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese makers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

In 2013, world production of cheese was 21.3 million tonnes, with the United States accounting for 25% (5.4 million tonnes) of the world total followed by Germany, France and Italy.
During 2015, Germany, France, Netherlands and Italy exported 10-14% of their produced cheese. The United States, the biggest world producer of cheese, is a marginal exporter (5.3% of total), as most of its production is for the domestic market.
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Joanna | Executive – International Business and partner Relations
E-mail: | Tel: 1-510-400-8520

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