Mozzarella cheese is a traditional Italian cheese, typically prepared with the Italian water buffalo’s milk. Even though fresh mozzarella cheese is white in color, it may vary depending on the diet of the animal, and it may turn yellow during different seasons. Mozzarella cheese is one of the most popular types of cheese available in the market, as it is extensively used in the preparation of most types of pizza and pasta dishes. Though it is mainly used in European food preparations, changing tastes in the developing Asian countries is boosting demand for mozzarella cheese in the Asia Pacific region.

Changing Dietary Habits to Boost Demand and Production of Mozzarella Cheese Across the Globe

With the rising demand and production of over 300 varieties in the U.S. and Europe, the global milk processing industry is becoming dynamic, innovative, and economically more powerful. The Agricultural Marketing Resource Center (AGMRC) states that the U.S. cheese production in 2016 increased by up to 3.4% from 2015, to reach around US$ 18 billion by 2016-end. The United States Department of Agriculture (USDA) also states that mozzarella cheese is one of the most popular types of cheese in the U.S. In addition, Europe produces over 10 million tons of cheese each year, in order to meet the increasing demand for cheese across the region.

Owing to the adaptability and versatility of mozzarella cheese to various recipes, the global consumption of cheese has increased over the past few years. Additionally, increased acceptance of ethnic cooking among consumers across the globe it contributing to the rising demand for mozzarella cheese. Furthermore, the rapid development of full-service restaurants (FSRs) and their collaborations with dairy producers is further triggering the growth of the global mozzarella cheese market. Capitalizing on increased sales of packaged and ready-to-eat food products, dairy producers around the world are investing more in the production of mozzarella cheese.

Mozzarella Cheese Nutrition: Fat-soluble Vitamins Accelerate Weight Loss Processes

Mozzarella cheese contains various vitamins such as niacin, biotin, thiamin, and riboflavin, and it is a rich source of vitamin B6. As mozzarella cheese is water soluble, it satisfied immediate nutritional needs of the body without getting stored in the form of fats. It also contains fat-soluble vitamins such as A and D, which can help consumers to maintain healthy skin, improve bone strength, and form red blood cells. Especially, for the consumer with lactose intolerance, mozzarella cheese can prove to be a critical source of calcium, which is a highly important mineral for protecting tooth enamel, as well as for maintaining bone structure.

Mozzarella cheese also contains other important nutrients such as iron, potassium, phosphorus, and sodium. These nutrients in combination with other fat-soluble vitamins, support the absorption of calcium and accelerate weight loss processes in the body. Consumption of mozzarella cheese can also provide protection against the risk of various health disorders such as gout, metabolic syndrome, and breast cancer. Owing to the rising health concerns, consumers are becoming aware of nutritional properties of various foods and more critical about the dairy food intake. With such health benefits of consuming mozzarella cheese and increased health-consciousness among consumers, demand is likely to surge in the upcoming years.

Cattle, Goat, and Sheep: Availability of Various Milk Sources for Making Mozzarella Cheese

Mozzarella cheese is typically prepared with the high-fat milk of water buffalo found in South Italy. However, many Italian manufacturers make mozzarella cheese with cow and ewe milk. With the increasing demand for high-quality mozzarella cheese and rising health concerns, cheese manufacturers around the world started using various milk sources to further improve meltability, stretchability, and oiling properties of mozzarella cheese. Although buffalo milk and cow milk remain the most common source for making cheese, manufacturers are experimenting with the other milk sources to produce even more nutritious mozzarella cheese.

As compared to cow milk, goat milk contains a higher amount of protein, calcium, and small milk fat globules with higher concentration of fatty acids. Using goat milk to manufacture mozzarella cheese can help market players to produce cheese with unique characteristics and impart more health benefits to consumers. Similarly, sheep milk is naturally homogenized milk, which is primarily why it is widely used to manufacture succulent mozzarella cheese. Making use of various kinds of milks such as cow, buffalo, sheep, and goat milk can result in giving distinct nutritional properties to mozzarella cheese. Increasing health awareness is influencing the critical approach of consumers towards knowing the ingredients before purchasing food products. Improved health benefits of mozzarella cheese made with sheep or goat milk may lead to improving its popularity in the foreseeable future.

Supplying Mozzarella Cheese to Fast Service Restaurants to Remain a Popular Trend Among Market Players

Changing dietary habits attributing to the fast-paced lifestyle led by consumers is resulting in increased consumption of ready-to-eat food products. Mozzarella cheese finds numerous applications in various food products, such as pizza, pasta, and sandwiches, available in most food chains. Increasing growth of the global restaurant industry coupled with rising discretionary income of consumers is triggering the development of FSRs and fast food joints across the globe. It is resulting in a drastic upsurge in the global demand for mozzarella cheese, and rising collaborations between dairy producers and food manufacturing companies.

For instance, Leprino Foods – a leading dairy ingredient supplier – started supplying mozzarella cheese to popular fast food chains such as Papa John’s, Domino’s, and Pizza Hut. Leprino Foods has become one of the largest mozzarella cheese suppliers in the world. Also, Arla Food – a European dairy giant – recently entered a strategic agreement with DMK – a German dairy cooperative. It signed a mozzarella cheese manufacturing deal, according to which DMK will produce around 35,000 tons of mozzarella cheese within a year for Arla Foods. Increasing consumption and demand for mozzarella cheese can create lucrative opportunities for dairy manufacturers and suppliers in the near future.

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