The global halloumi cheese market size was valued at $421.2 million in 2019, and is projected to reach $737.0 million by 2027, registering a CAGR of 10.0% from 2021 to 2027.
Halloumi Cheese Market by Type (Flavored and Unflavored), End Use (Food Service and Residential), and Nature (Organic and Conventional): Global Opportunity Analysis and Industry Forecast, 2021–2027
Halloumi cheese is semi-hard cheese with its color varying from white to depending on the ingredients and production process. This cheese can be consumed raw, but is often grilled, fried, or grated over a hot dish. Traditionally, the halloumi cheese was a type of cheese produced in the Cypriot region between the Middle East and Europe called Cyprus.
The growth of the halloumi cheese market can be attributed to growing cross-cultural interaction due to frequent travel. Moreover, the growing culture of dining out has further benefitted the market of halloumi cheese. Halloumi cheese is also considered a vial meat replacement for vegetarian cohort of the global population as it remains hard even after grilling. Furthermore, rise in number of food service outlets and growing adoption of industry such outlets further drive the market growth. However, ingredient adulteration act as the major restraint for the global halloumi cheese market.
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Segment Review:
The halloumi cheese market is segmented into type, end use, nature, and region. By type, the market is segment into flavored and unflavored. On the basis of end use, the market is classified into food service and residential. Based on nature, the market is divided into organic and conventional. Region wise, it is analyzed across North America (the U.S., Mexico, and Canada), Europe (Germany, the UK, France, Italy, Spain, Cyprus, and rest of Europe), Asia-Pacific (China, India, Japan, South Korea, Australia, and rest of Asia-Pacific), and LAMEA (Latin America, the Middle East and Africa).
Based on region, Europe was the largest market, in terms of revenue generation, with almost half of the global share in 2019. UK and Cyprus are further expected to expand at notable growth rate while dominating the halloumi cheese market share with the highest share throughout the forecast period. On the contrary, Asia-Pacific and LAMEA are expected to garner the highest growth rate. The growth in these regions can be attributed to increase in cross cultural interaction due to travel.
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Key Players:
Key players in the halloumi cheese market have relied on strategies such as product launch and business expansion to expand their market share and to stay relevant in the global market. The key players in the halloumi cheese industry profiled in the report are Petrou Bros Dairy Products Ltd., Zita Dairies ltd., Hadjipieris Ltd., Galaktokomio A.D.S Dafni ltd., Arla foods, Almarai, Nordex Foods A/S, CowBoy Farm ltd., Sussex High Weald Dairy, and Lefkonitziatis Dairy Products.
Key Benefits For Stakeholders
The report provides a quantitative analysis of the current halloumi cheese market trends, estimations, and dynamics of the market size from 2019 to 2027 to identify the prevailing opportunities.
Porter’s five forces analysis highlights the potency of the buyers and suppliers to enable stakeholders to make profit-oriented business decisions and strengthen their supplier–buyer network.
In-depth analysis and the market size and segmentation assists to determine the prevailing halloumi cheese market opportunities.
The major countries in each region are mapped according to their revenue contribution to the market.
The market player positioning segment facilitates benchmarking and provides a clear understanding of the present position of the market players in the industry.
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Table Of Content:
CHAPTER 1:INTRODUCTION
1.1.Report description
1.2.Key benefits for stakeholders
1.3.Key market segments
1.4.Research methodology
1.4.1.Secondary research
1.4.2.Primary research
1.5.Analyst tools and models
CHAPTER 2:EXECUTIVE SUMMARY
2.1.Halloumi Cheese market snapshot
2.2.Key findings of the study
2.3.CXO perspective
CHAPTER 3:MARKET OVERVIEW
3.1.Market definition and scope
3.2.Key findings…..continue
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