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Cheese in Singapore

Publisher Euromonitor International
Published Sep 25, 2023
Length 22 Pages
SKU # EP18215127

Description

Cheese in Singapore


In 2023, the High Court of Singapore ruled that the term “Parmesan” is a translation of the Italian term “Parmigiano Reggiano”. According to the ruling, only Parmigiano Reggiano DOP (Denominazione di Origine Protetta) cheese produced in a particular region of northern Italy can be marketed and sold under the “Parmesan” denomination. This decision has significant implications for both producers and consumers of Parmesan cheese. Producers will need to ensure that their products meet the specific c...

Euromonitor International's Cheese in Singapore report offers in-depth knowledge of the market at a national level, providing local insight and understanding unavailable elsewhere. In addition to the latest retail sales data 2018-2022, it identifies the leading companies, brands and retail outlets, and assesses the key trends and demographic shifts behind consumer demand and sales growth. How key trends such as health and wellness, sustainability and recovery from the pandemic are shaping the market in <|Year|> directly informs our forecasts to 2027, clearly indicating how the market is expected to change.

Product coverage: Hard Cheese, Processed Cheese excl Spreadable, Soft Cheese, Spreadable Cheese.

Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data.

Why buy this report?
* Get a detailed picture of the Cheese market;
* Pinpoint growth sectors and identify factors driving change;
* Understand the competitive environment, the market’s major players and leading brands;
* Use five-year forecasts to assess how the market is predicted to develop

Table of Contents

22 Pages
Cheese in Singapore
Euromonitor International
September 2023
List Of Contents And Tables
CHEESE IN SINGAPORE
KEY DATA FINDINGS
2023 DEVELOPMENTS
Revised guidelines on the usage of the term “Parmesan”
Slow foodservice volume growth for cheese in 2023, amidst economic uncertainty and GST hikes
PROSPECTS AND OPPORTUNITIES
Expanding consumption occasions for snacking cheese
Cheese set to maintain volume growth despite rising prices, as consumers trade down rather than reducing consumption
CATEGORY DATA
Table 1 Sales of Cheese by Category: Volume 2018-2023
Table 2 Sales of Cheese by Category: Value 2018-2023
Table 3 Sales of Cheese by Category: % Volume Growth 2018-2023
Table 4 Sales of Cheese by Category: % Value Growth 2018-2023
Table 5 Sales of Spreadable Processed Cheese by Type: % Value 2018-2023
Table 6 Sales of Soft Cheese by Type: % Value 2018-2023
Table 7 Sales of Hard Cheese by Type: % Value 2018-2023
Table 8 NBO Company Shares of Cheese: % Value 2019-2023
Table 9 LBN Brand Shares of Cheese: % Value 2020-2023
Table 10 Distribution of Cheese by Format: % Value 2018-2023
Table 11 Forecast Sales of Cheese by Category: Volume 2023-2028
Table 12 Forecast Sales of Cheese by Category: Value 2023-2028
Table 13 Forecast Sales of Cheese by Category: % Volume Growth 2023-2028
Table 14 Forecast Sales of Cheese by Category: % Value Growth 2023-2028
DAIRY PRODUCTS AND ALTERNATIVES IN SINGAPORE
EXECUTIVE SUMMARY
Dairy products and alternatives in 2023: The big picture
Key trends in 2023
Competitive landscape
Channel developments
What next for dairy products and alternatives?
MARKET DATA
Table 15 Sales of Dairy Products and Alternatives by Category: Value 2018-2023
Table 16 Sales of Dairy Products and Alternatives by Category: % Value Growth 2018-2023
Table 17 NBO Company Shares of Dairy Products and Alternatives: % Value 2019-2023
Table 18 LBN Brand Shares of Dairy Products and Alternatives: % Value 2020-2023
Table 19 Penetration of Private Label by Category: % Value 2018-2023
Table 20 Distribution of Dairy Products and Alternatives by Format: % Value 2018-2023
Table 21 Forecast Sales of Dairy Products and Alternatives by Category: Value 2023-2028
Table 22 Forecast Sales of Dairy Products and Alternatives by Category: % Value Growth 2023-2028
DISCLAIMER
SOURCES
Summary 1 Research Sources

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