With the festive season fast approaching, cheese is once again taking centre stage – from platters and party foods like mozzarella sticks to dinner staples such as cauliflower cheese. Discover how brands are balancing convenience, innovation, sustainability and taste to meet evolving preferences. FoodBev explores the latest spread of cheese innovations.

The stringiness of mozzarella on a pizza, the satisfying melt of cheddar in a toastie, or the rich crumble of parmesan over pasta…cheese has a way of elevating every meal, adding indulgence through its range of textures and flavours.

But cheese is more than a comfort food – it is also a product of science. Central to its production is casein, a milk protein that breaks down into amino acids and peptides (a process known as proteolysis). These compounds undergo further reactions, creating a complex array of flavours that make each cheese experience uniquely delicious.

Making cheese is an intricate process, combining craftsmanship with science. It is this balance of indulgence and complexity that keeps consumers coming back for more, even as health trends shape the sector’s direction.

Balancing taste and nutrition

As more consumers shift towards healthier lifestyles, the demand for functional cheeses is on the rise. Shoppers are now looking for protein-rich, lower-fat options that do not compromise on flavour.

“There is a growing interest in how our food and drink choices impact our health, with over half of consumers now reading product labels more than last year,” said Heloise Le Norcy-Trott, group marketing director for Lactalis UK & Ireland. “One trend to watch is consumers seeking out cheese for its nutritional benefits.”

Claus Bukbjerg Andersen, senior category manager for cheese at Arla Foods Ingredients, echoed this shift: “Cheese consumers are highly focused on nutritional value, in particular, protein content. At the same time, they still want indulgent taste and texture.”

This growing demand has led manufacturers to develop innovative cheese products that combine indulgence with nutritional benefits. Arla Foods Ingredients, for instance, launched two recipe concepts earlier this year that cater to these trends: a cream cheese with 50% less fat and individually wrapped low-fat cheese slices containing as much calcium as a glass of milk, made using its Capolac ingredient.

Brands are rising to the challenge of balancing health and indulgence. Saputo, for example, has expanded its Cathedral City portfolio with functional cheddars, targetting health-conscious Gen Z consumers. Its new High Protein range offers 30g of protein per 100g, with half the fat of regular cheddar.

Convenience is key

Convenience is an increasingly important factor in the cheese market, with consumers seeking easy-to-use, on-the-go products. “Much like in other food segments, consumers are looking for cheese products that save time while still delivering great taste,” said Anne Evers Nikolajsen, category director of cheese and cooking at Arla Foods.

This has prompted a shift away from large block formats towards pre-shredded, sliced, and diced cheese options. Arla’s Castello brand has also capitalised on the snacking trend by launching dips in flavours like Garlic & Herb, Cracked Pepper, and Paprika & Chilli – perfect for both at-home and on-the-go consumption.

Holy Moly followed suit with its Cheesy Hot Serves range, featuring warm dips in flavours like Nacho Chilli Cheese and Alpine Fondue. These dips reflect the growing demand for warm, comforting foods, especially as the colder months set in.

Meanwhile, Whisps introduced a new range of poppable snacks made from 100% real cheese, packed with protein. These snacks are seasoned with extra cheese for enhanced flavour. Whisps’ proprietary process focuses on using cheese as the primary ingredient, avoiding low-nutritional-value fillers like corn or wheat.

For children, Kemps introduced a smooth cottage cheese that boasts more protein and less sugar than traditional yogurts. Each serving provides 10g of protein and added probiotics, offering a healthier alternative for younger consumers.

Fun with formats

The cheese industry is also embracing bold, unconventional formats. From cheese-flavoured spirits to dessert applications, these innovations reflect broader trends in product diversification.

Doritos, for instance, ventured into new territory by launching a nacho cheese-flavoured spirit, in partnership with Danish flavour company Empirical. This cross-category innovation introduces the brand’s classic chip flavour to the beverage sector, offering consumers a unique tasting experience.

Meanwhile, Nestlé made waves with its Coffee Mate Bagel & Cream Cheese flavoured creamer, blending savoury bagel notes with the richness of cream cheese. This type of product demonstrates the potential for cheese flavours to permeate non-traditional categories.

In September, Kraft Heinz entered the baking category with Philadelphia Frosting, a ready-to-use cream cheese frosting. Made from fresh milk and cream, it taps into the convenience trend, offering consumers the option to enjoy the flavour of cream cheese in a new way.

Dairy giant Yili has also tapped into the growing demand for new and exciting formats with the launch of its cheese lollipops. Designed for the Chinese market, these dual-flavour options – such as Strawberry-filled and Mixed Fruit-filled – meet the rising demand for convenient and nutritious snacks.

Plant-powered options

As with other dairy categories, plant-based alternatives are becoming a significant part of the cheese landscape. Dairy giants are increasingly producing plant-based options to cater to the growing number of consumers seeking alternatives for health, ethical or environmental reasons.

This shift is reflected in the expansion of Cathedral City’s plant-based range, which now includes varieties like Smokey plant-based cheddar. Similarly, Mondelēz’s Dairylea launched a plant-based version of its Dunkers product, featuring a dip made from coconut oil and oat flour.

One challenge facing plant-based cheese is replicating the flavour and meltability of traditional dairy cheeses. “The plant-based cheese market has struggled to gain a foothold in the marketplace, both on menus and on grocery shelves, over the past couple of years,” Heather Anfang, president of dairy foods and EVP at Land O’Lakes, highlighted.

She continued: “Consumers have given the segment widespread trial, but repeat has been weak and volumes have been declining as those consumers migrate back to traditional dairy cheese options”.

Companies investing in R&D, such as New Culture and Perfect Day, are using precision fermentation techniques to create dairy-identical proteins without the environmental impact of traditional farming.

This innovative approach could revolutionise plant-based cheese production, allowing it to better

compete with its dairy counterparts. “We are actively exploring the use of precision fermentation in cheese production, which involves using simple sugars to produce high-value proteins, carbohydrates and lipids,” Arla Foods’ Nikolajsen commented.

She added: “This technology has the potential to complement traditional dairy processes, allowing us to drive innovation while continuing to support our farmers. By combining both approaches, we aim to enhance sustainability and create new opportunities for future growth.”

Sustainable cheese-making

Sustainability is increasingly at the forefront of cheese production, as consumers place greater emphasis on environmentally friendly practices. British cheese maker Colston Bassett, known for its stilton, sources milk from local farms within a 1.5-mile radius of its facility, demonstrating its commitment to reducing food miles and supporting local agriculture.

Billy Kevan, CEO of Colston Bassett Dairy, commented: “Our focus on traditional practices and high-quality production is beneficial for retailers, as it aligns with the growing consumer demand for traceable, sustainable, high-quality and locally produced food”.

Wyke Farms is another example of a producer leading the sustainability charge. The Somerset, UK-based company operates an anaerobic digestion plant that turns waste into biogas, powering its cheese-making operations and reducing its carbon footprint.

In the US, Land O’Lakes’ Truterra dairy soils carbon programme supports farmers in adopting sustainable practices. The company’s focus on farmer education and waste management initiatives reflects the growing importance of sustainability across the industry.

“Education continues to be the number one priority to help farmers understand why they might benefit from sustainability-focused practice changes, and how to get involved,” Anfang pointed out.

Expanding flavour horizons

Cheese lovers are increasingly seeking out unique and global flavours, with brands responding to the demand for new culinary experiences.

Bel Group, for instance, introduced flavour mash-ups like Creamy Jalapeño Laughing Cow and an ‘Everything Bagel’ variety, both of which launched this year, and Kerrygold’s Dubliner with Irish Stout – all of which cater to adventurous palates. Additionally, Bel’s Boursin with fig and balsamic flavours further demonstrates the intersection of classic flavours with contemporary trends.

Flavour innovations are not limited to just traditional cheese. Saputo’s goat cheese brand Montchèvre launched ‘Duos,’ which blend two unique flavours, like Blueberry & Lemonade. Lactalis has observed this shift, with Le Norcy-Trott noting that: “The continuing demographic evolution of our consumers, particularly in age profile and ethnicity, is driving an increase in demand for unique and global flavours across the food industry”.

The future of cheese

As the cheese industry evolves to meet consumer demands, the future will blend indulgence, nutrition, and sustainability in exciting new ways.

From cutting-edge fermentation techniques to unexpected flavour combinations, cheese is stepping up its game. Whether you are a health-conscious shopper or a bold flavour explorer, the cheese of tomorrow promises to offer something delightfully unexpected for everyone.

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