Low fat cheese contains lesser
amount of saturated fat and reduces the level of low-density lipoprotein (LDL)
cholesterol which is responsible for an increase in the risk of heart disease.
Normal cheese has 30-40% saturated fat whereas low fat cheese, produced from
skimmed milk contains 7-15% saturated fat. Commonly available cheeses such as
cheddars, mozzarella, provolone and others, depending on the process and the
country where they are produced, are easily available in the market
today.
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Low fat cheese is also available in
various forms as a healthy alternative to regular cheese. Low fat cheese has
almost all the applications that normal cheese has. Some of the products where
low fat cheese is used are pizzas, sandwiches, hotdogs, and salads. The
geographical market segments are North America, Europe, Asia Pacific, and the
Rest of the World (RoW). Highest cheese consumption is seen in Europe while
North America’s consumption is comparatively less.
One of the key drivers for the
growth in the demand for low fat cheese is the growing health consciousness
among the people. Normal cheese is said to have higher amounts of fat as well
as sodium. Moreover, much attention is given to the diet of children keeping in
mind the adverse affects of cheese on the body in the long run. Also, cheese is
a part of the culture in many countries, where it is consumed on a daily basis.
One of the restraints to the low fat
cheese market is its taste after the reduction of fat and sodium as the flavor
of cheese depends on these two components. Some types of cheese like
mozzarella, cottage cheese (paneer), and Swiss cheese have low salt and fat
content naturally, compared to other cheese that contain artificially reduced
salts. The major players in the market are now focusing on reducing fat and
salts from cheese such as in American cheese which has a high amount of these
components.
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