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Review of the Dairy Products Market in the United States

  • November 2014
  • -
  • Frost & Sullivan
  • -
  • 30 pages

Summary

Table of Contents

Rapid Market Insight Series

During the last 5 years, the growing population in China, its rising economy, low diary production, and food security issues created a key marketplace for US dairy products. The US market also took advantage of the EU’s milk production quota and New Zealand´s low production output. Yet market dynamics are changing. This study provides key insights into market trends, dynamics, and the competitive environment for the US dairy products market. Market segments are divided by drinking milk products, yoghurts and sour cream, cheese, other diary, and ice cream. The base year is 2013 and the forecast period runs 2014 to 2018.

INTRODUCTION

Market Overview
- Total revenue of the United States (US) dairy products market was valued at $ billion in 2013 and is expected to reach $ billion in 2018, based on a compound annual growth rate (CAGR) of %.
- Total revenue of the US ice cream market was valued at $ billion in 2013 and is expected to reach $ billion in 2018, based on a CAGR of negative %. - Despite severe drought in California, the most important dairy state in the United States, and a decrease in average cow numbers, milk production across the Unites States has been experiencing steady growth during the last years, increasing at a % CAGR from 2009 to 2013, due to an increase in average yield per cow. - Cheese has historically been the dominating segment, making up % of revenue in 2013, and is expected to make up % in 2018, all things being equal. The drinking milk (fluid milk and flavored milk) products segment follows closely in second place accounting for % of revenue, yet it is expected to decrease to % in 2018. - Yoghurt and sour cream products are expected to experience the fastest growth in revenue sales at a % CAGR for the period 2013–2018.
- Ice cream is expected to experience a CAGR of negative %, from 2013 to 2018, mainly due to health conscious consumers and competition from Greek yoghurt and other low fat dairy desserts.

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ref:plp2014

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