A new study by Syndicate Market Research (SMR), titled “ Low Fat Cheese Market – Global Industry Perspective, Comprehensive Analysis and Forecast, 2015 – 2021,” states that the increasing base of geriatric population and the rising incidence of chronic diseases are boosting the market significantly.
Cheese is a dairy produce prepared from pressed milk curds. In order to help individuals reach the low-fat dietary goal, low-fat dairy has become a significant part. Switching from full-fat to low-fat cheese saves about 3 grams of saturated fat and 40 calories per ounce. Different varieties are made from fresh (unripened) cheese or aged (ripened) cheese. There are more than 300 varieties of cheese—including Mozzarella, Cheddar, American, and Colby—several of which are available in different flavors, packages and forms (cubes, chunks, grated, sliced, shredded, sticks, crumbled, spreads) to meet consumers’ desires. Cheese is an excellent source of protein, calcium, phosphorus, sodium, and other nutrients. The texture and flavor of cheese depend on how old cheese is and the source of the milk. Proteins and fats are the main constituents of cheese.
The growing health consciousness among the people is one of the key drivers for the enlargement in the demand for low-fat cheese. Normal cheese contains higher amounts of fat as well as sodium. Moreover, a large amount of interest is given to the children diet keeping in mind the adverse effects of cheese on the body in the long run. Also, cheese is a part of the customs in many countries, where it is consumed on a daily basis. The increase in demand from the fast food industry with one eye on health is an additional factor contributing to the growth of the low-fat cheese market.
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