Global Cream and Cream Cheese & Processed Cheese Market Insights and Forecast to 2028

Cream and Cream Cheese & Processed Cheese Market Statistics 2028

Due to the COVID-19 pandemic, the global Cream and Cream Cheese & Processed Cheese market size is estimated to be worth US$ million in 2022 and is forecast to a readjusted size of US$ million by 2028 with a CAGR of % during the review period. Fully considering the economic change by this health crisis, Natural Cheese accounting for % of the Cream and Cream Cheese & Processed Cheese global market in 2021, is projected to value US$ million by 2028, growing at a revised % CAGR in the post-COVID-19 period. While Food Services segment is altered to an % CAGR throughout this forecast period. Global Cream and Cream Cheese & Processed Cheese key players include Arla, Bulla, Dairy Farmers, Emborg, etc. Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, the cream is sold in several grades depending on the total butterfat content. The cream can be dried to a powder for shipment to distant markets. The cream has high levels of saturated fat. Cream cheese is a soft, mild-tasting fresh cheese with high-fat content. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

Processed cheese (also known as prepared cheese, cheese product, plastic cheese, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients); plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese is made from its natural counterpart, with salt, whey, and emulsifiers added. An emulsifier is added to prevent the surface of the cheese from forming tiny pools of fat on the surface, which is a tendency in its natural counterpart. These emulsifiers may include sodium phosphate, tartrate, citrate, or potassium phosphate. It is also these emulsifiers that allow processed cheese to melt smoothly without clumping and prevent the oils from separating when heated. This is why processed alternatives are usually smoother, creamier, and preferred for sauces and cooking. Popular types of natural cheeses include unripened (e. g., cottage cheese, cream cheese), soft (e. g, Brie, Camembert), semi-hard (e. g., Brick, Muenster, Roquefort, Stilton), hard (e. g., Colby, Cheddar), blueveined (e. g., Blue, Gorgonzola), cooked hard cheeses (e. g., Swiss, Parmesan), and pasta filata (stretchedcurd, e. g., Mozzarella, Provolone).

Cream and Cream Cheese & Processed Cheese Market Segment

Cream and Cream Cheese & Processed Cheese market is segmented by Type and by Application. Players, stakeholders, and other participants in the global Cream and Cream Cheese & Processed Cheese market will be able to gain the upper hand as they use the report as a powerful resource. The segmental analysis focuses on sales, revenue and forecast by Type and by Application for the period 2017-2028.

Segment By Type

• Natural Cheese
• Process Cheese

Segment By Application

• Food Services
• Industrial
• Retail

Segment By Company

• Arla
• Bulla
• Dairy Farmers
• Emborg
• Lactalis
• Paysan Breton
• Cream of Creams
• Kraft
• Fonterra Foodservices
• YUMMY
• PT Ultrajaya Milk Industry Tbk
• Saputo

Segment By Region

• North America
• U.S.
• Canada
• Europe
• Germany
• France
• U.K.
• Italy
• Russia
• Asia-Pacific
• China
• Japan
• South Korea
• India
• Australia
• China Taiwan
• Indonesia
• Thailand
• Malaysia
• Latin America
• Mexico
• Brazil
• Argentina
• Middle East & Africa
• Turkey
• Saudi Arabia
• UAE