The U.S. retail cheese category is positioned to grow 25% through 2018, according to What’s in Store 2015, the annual trends publication of the International Dairy-Deli-Bakery Association™ (IDDBA). Millenials’ demand for bold, aged flavors and specialty cheese will push the retail cheese category to over $27 billion.
What’s in Store 2015 is a 224-page dairy-deli-bakery-cheese resource, providing data on the growth, trends, and category changes shaping the food industry. It’s composed of six comprehensive chapters: State of the Industry, Consumer Lifestyles, Bakery, Cheese, Dairy, and Deli. It, along with What’s in Store Online, a collection of more than 150 downloadable tables, white papers and trends articles – are now available.
Among other cheese highlights:
• Consumers want clean labels and to know where their cheese is from.
• Millennials like experiential shopping experiences and are adventuresome consumers when it comes to new cheeses.
• Cheese’s protein content can further position it as a part of a healthy diet.
• Globally, the retail cheese market is expected to grow to over $138 billion by 2018.
Top highlights of the Dairy chapter include:
• Dairy is one of the most frequented perishable departments in the store. Consumers average 35 trips to the department per year.
• Dairy represents the second largest category for private label products.
• Protein is the buzzword in dairy products, as 71% of consumers report that they are seeking dairy products for their protein plus needs.
• Growth projections are strong for the spoonable yogurt category. Expected growth is over 20% through 2018 to $63 billion in sales globally.
• Dairy products align with many consumer macro trends—from indulgent options, to healthy on-the-go snacks, to global ethnic flavors.
Among overall trends, the retail food industry is:
• Seeing a shift to smaller format stores, more online purchase and delivery options (click and collect), “drive” concepts (where consumers order online and pick up their products right from their cars at a designated spot), and a rise in new and alternative retail channels (discounters, dollar stores, specialty stores, etc.).
• Local, natural, and “free-from” products continue to see positive growth as health and wellness becomes an increasingly important factor in consumer buying decisions.
• Social media has become an important “storytelling” tool to engage and connect with current and prospective customers.
The cost is $99 for IDDBA members and $399 for non-members, plus shipping and handling. For more information and to order, visit iddba.org/wis.aspx.
Dairy boosts pregnancy chances
A study suggests dairy consumption could help older women get pregnant, according to the National Post. Women over 35 undergoing in vitro fertilization at Massachusetts General Hospital Fertility Center in the U.S. were asked to record their food during treatment. Those who had the highest intake of ice cream, cream, yogurt and milk were 21% more likely to give birth than those who rarely ate dairy products.The lead researcher, Dr. Jorge Chavarro, of Massachusetts General Hospital said cow’s milk contains hormones that improve the chances of an embryo implanting in the womb.
Your muscles need cottage cheese
Scientific evidence presented at the Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo in Atlanta, Ga., shows cottage cheese is a good source of leucine, an important amino acid. Joan In her blog, Salge Blake, MS, RD, LDN, a clinical associate professor and registered dietitian at Boston University in the Nutrition Program, stresses the importance of spreading out your protein intake to maximize your body’s ability to synthesize lean muscle mass during your entire day. This is especially important as you get older since your muscle mass tends to decline as you age. According Christopher Mohr, PhD, RD, and a presenter at the conference, muscle mass declines by 0.5% to 1% each year beginning at about 40 years of age.