What is Analog Cheese?...How it is made?...its market value
Tuesday, 26 February, 2019
Cheese is widely used in fast foods and readymade conventional meals. However, high costs associated with natural cheese production and storage has stimulated industry to search for alternatives.
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In Analog Cheese, milk protein and milk fats are partially or wholly replaced with vegetable proteins and vegetable fats and oils. Cheese analogue are produced with desired nutritional, functional and storage properties as per the market and consumer needs.
Analog Cheese are usually defined as products made by mixing individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific nutritional value and storage properties. They are being used largely due to their cost-effectiveness. Sales of cheese analogues are closely linked to developments in the convenience food sector, where they increase the supply and lower the cost.
Analog Cheese Market Report contains a complete product overview and its scope in the market to define the key terms and provide the clients a holistic idea of the market and its tendency. The growing gap between the demand and production of cheese and the customer's preference for a 'tailor-made' convenience product has necessitated production of cheese analogues; Mozzarella cheese analogue (MCA) being one of the preferred ones.
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