The fortunes of the cheese industry are at a potential turning point after research questioned the long-held association between the dairy product, cardiovascular disease and an increase in blood pressure. That is the conclusion of a market research and analysis provider in its latest report.
Scientists reported in April that cheese could actually help consumers to combat obesity as it increases the body’s levels of an anti-inflammatory fatty acid that was proven to improve metabolism, maintain body fat percentages and even prevent the development of obesity. Cheese’s high protein and calcium content is also helping to drive changing perceptions of the product in health terms.
In its June 2015 report, New Nutrition Business claimed “that cheese could be the next big food turnaround, just as nuts, once demonised for their fat content, turned out to contain beneficial fats and have gone on to become a snacking success story”. It added that changing perceptions to cheese were helping to make its wider benefits – including low lactose levels, dental health benefits, good nutritional profile and wide range of taste and variety – more clearly communicated to consumers.
New Nutrition Business illustrated its findings using an infographic.
Last month, Cathedral City demonstrated the potential in the snacking cheese category by significantly expanding its range of cheese Minis, which have been designed to offer controlled portions of its block cheddar range for lunchtime and snack time occasions.
New Nutrition Business director Julian Mellentin said: “With new science reaching a tipping point, cheese could be the next naturally functional success story.
“People in the dairy industry have a once-in-a-career opportunity to take a dairy food that’s been out of favour for decades and reposition it, with new snack formats and positive health messages. With the right marketing strategy, dairy companies can create a massive surge in demand for cheese.”
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