The main end-use market for mozzarella cheese is pizza, and as the global pizza market expands, so does the demand for mozzarella cheese. For instance, the size of the worldwide pizza market, which was estimated to be worth US$ 178,533.6 million in 2022, is predicted to increase at a CAGR of 6.53% over the course of the forecast period and reach US$ 260,982.48 million by 2030. The lower fat and calorie content of mozzarella cheese makes it a better choice when compared to other forms of cheese. The choice of mozzarella cheese as a better option in their diets is increasing as people grow more health conscious. This resulted in a rise in demand for mozzarella cheese products with low- and reduced-fat fat content. Food options that are quick and easy to prepare are in demand from consumers. For instance, the demand for mozzarella cheese has increased as a result of the usage of this cheese in numerous ready-to-eat goods, including frozen pizzas and microwaveable meals.
According to Coherent Market Insights, In terms of revenue, the Global Mozzarella Cheese Market was estimated to be worth US$ 36.7 BN in 2022. From 2023 to 2030, it is anticipated that the market would grow at a CAGR of 6.46%, reaching US$ 56.9 BN.
Key Competitors in the Mozzarella Cheese Industry:
1. The Kraft Heinz Company
The company was started in 2015 and is based in Chicago, Illinois, United States. The Kraft Heinz Company is a market leader in nutrition and food, offering a wide range of goods. Kraft Heinz declared in January 2022 that it had finished buying an 85% share in the German company Just Spices GmbH. The acquisition of Hemmer for an unknown sum was announced by Kraft Heinz in September 2021.
2. Fonterra Co-operative Group Limited
The firm was started in 2001 and is based in Auckland, New Zealand. The company manages the Fonterra Shareholders' Fund, which gives farmer shareholders more financial flexibility by allowing them to sell the economic rights to their shares to the fund. Fonterra established a new corporate ventures arm in June 2023 that will create, scale, and invest in enterprises related to nutrition research.
3. Groupe Lactalis S.A.
The business was founded in 1933 and is based in Laval, France. The business provides catering services in addition to selling dairy products such drinking milk, yogurt, cheeses, butter, cream, and chocolate. For $3.2 billion, Groupe Lactalis and Kraft Heinz have agreed to purchase the natural cheese divisions of each company's North American and overseas operations. This transaction was announced on September 15, 2020.
4. Grande Cheese Company
The company was founded in 1958 and is located in Toronto, Ontario, Canada. The Italian cheeses that are delivered by Grande Cheese Company are all-natural and consistently good. For the best pizzerias and restaurants, Grande produces a number of brands of trademark-quality cheese.
5. Arla Foods Inc.
The company was started in 2000 and is based in Viby, Denmark. The business makes dairy goods and sells milk, cream, yoghurt, cheese, and butter. In January 2022, Arla Foods announced an ambitious partnership with the renewable energy firm Better Energy about the construction of four additional solar parks in Denmark by the year 2024.
6. BelGioioso Cheese Inc.
The company was started in 1979 and is based in Wisconsin, United States. BelGioioso Cheese runs eight factories, each of which produces a specific type of cheese that is then produced, matured, finished, packed, and exported. Belgioioso Cheese and Groupe Lactalis signed a purchase agreement in 2021 for the former to sell Polly-O to the former.
7. Saputo Cheese USA Inc.
The business was founded in 1954 and is based in Saint-Leonard, Montreal, Canada. It produces, sells, and distributes a variety of dairy products, including as cheese, fluid milk, milk and cream products with a long shelf life, cultured goods, and dairy ingredients. Saputo announced consolidation initiatives in November 2022 to improve its operational effectiveness in Australia.
*Definition: Mozzarella is a flexible or stretched-curd cheese; the curd is combined with warm whey then stretched and worked into a smooth, malleable consistency. It is then shaped into spheres or ovals and kept moist by being stored in water.
