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Dairy Processors Bring Bold Offerings to Restaurant Kitchens

It used to be that cheese was plain and simple. Mild cheddar was the go-to option, but that’s about to change.

According to MarketResearchReports.biz, the global cheese market is expected to witness a high growth rate over the next six years due to emerging countries becoming more mainstream markets for cheese. And, those developing markets are beginning to prefer natural cheese for fast food products, restaurant offerings and other foodservice outlets.

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“Cheese is widely consumed as an important ingredient in fast food,” the report says. “Presently, cheese is being accepted as an important ingredient in dietary plans. Fast food restaurants and outlets, dining restaurants and households are the key end users of cheese. Increase in fast food restaurants and increasing household food budgets in emerging countries are some of the key factors driving the market in geographies such as Asia Pacific and the rest of the world.”

Big and bold
As the market continues to evolve, it’s becoming a more complex arena, filled with big and bold flavors. Emmi Roth USA, Monroe, Wis., introduced two new bold cheese varieties—Chipotle Havarti, available in a 9-pound loaf format, and 3 Chile Pepper Gouda, which comes in a 6-pound loaf and 10-pound wheel.

Gone are the days of the simple, mild cheese. Today’s offerings are big and bold, bursting with flavor and variety.

To learn more about these and other new foodservice dairy products, go HERE.

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Marina Mayer was formerly Editor-in-Chief of Refrigerated & Frozen Foods. Previously, she spent four years as managing editor and executive editor of Snack Food & Wholesale Bakery and Dairy Foods, both sister publications. In this role, Mayer was responsible for reporting on market trends, ingredient R&D, production technology and new products within the dairy, snack food and wholesale bakery markets. Prior to joining BNP Media, she served a five-year tenure as editor of quality control for Manufacturers' News, Inc., where she was named “Manager of the Year” in 2006. Previously, she worked as an editorial assistant for Insider Magazine and worked as a contributing features writer for her college newspaper, the Indiana Daily Student. Mayer was a recipient of a Young Leader Scholar award, presented from American Society of Business Publication Editors (ASBPE), which is given annually to only five U.S. journalists, 30 years of age and under. She is a graduate of Indiana University with a bachelor’s in journalism.