Evolution in the european cheese sector

: a nutritional and functional analysis

Abstract

Background: Cheese, once seen as a dairy product of secondary importance, has received great attention in recent years from both the agri-food and the scientific sectors. Formulation, sensory and functionalization novelty have been among the main innovations reported in the technical and scientific literature.Objectives: The main objective of this study was to analyse the evolution of the current cheese market at the European level within a 5-year time frame. Taking into account the framework of the company within which this thesis was developed, much involved in industry trend observation, market opportunities and policy recommendations, the analysis performed intended to assess whether innovation activities in the cheese sector and these associated determinants are reflected in the products currently being launched in the market.Methods: For this purpose, a database, which gathered information on more than 13,000 cheeses launched over the 5-year period between 2010 and 2014 in 21 European countries, was evaluated. Data were analysed from various perspectives, but with a special focus on nutritional issues. The nutritional profiles of the different cheese categories were assessed as well as the existence of positioning claims, in order to try to unravel the current market trends and recognize what may be the potential innovations open for this food sector in the near future. Results: From the data analysis, it was possible to verify that the countries with the greatest number of launches were Germany, France and Italy, with an increase in the number of launches from year to year, with special emphasis on the category of Hard and semi-Hard cheeses. Regarding the market positioning of the cheeses, emphasis was placed on the analysis of the existing claims; 69% of the cheeses analyzed included at least one claim, being “low/no/reduced allergen” the most commonly applied. Concerning the packaging materials used, despite the existence of some alternative materials, plastic remained the most used. Regarding the nutritional profile of the different cheese categories, Curd and Quark cheeses had the most balanced profiles. Conclusion: Despite the great scientific and technological interests theoretically demonstrated in this product sector, these have not yet been reflected in practice, since both intrinsic and extrinsic characteristics of the launched cheeses remain relatively uniform over time. To be highlighted is the change in market positioning with most of the cheeses analysed including at least one claim giving rise to a new cheese paradigm – the possibility of cheese acting as a vector for added-value functions.

Date of Award	21 Feb 2018
Original language	English
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Carla Manuela Moreira Teixeira (Supervisor) & Ana Maria Gomes (Co-Supervisor)