Report: Cheese Market in Japan

About the Report 

Cheese consumption has been growing steadily to reach 335.610 tons in 2022, more than double the volume of 1990. The share of processed cheese with 39% of total consumption is quite high, thanks to the mild flavours and its versatility as ingredient. Local companies are constantly innovating with new flavours, new textures, and added benefits to satisfy a curious and demanding consumer base.
Meanwhile, natural cheeses have also become more popular, growing at 2,4% CAGR from 2013-2022, faster than processed cheese. Especially fresh cheeses such as Mozzarella or Cream cheese, which make up the better part of natural cheeses have become staples of daily cooking. Furthermore, domestic cheese forays into natural hard, semi hard, white mold or wash cheeses are growing in importance with an increasing number of local natural cheese manufacturers and award-winning Japanese cheeses.

The cheese market is also facing some challenges, such as the declining and ageing population. This affects not only the consumer base but the manufacturers as well. Indeed, the majority of farmers and cheese manufacturers are small companies, whose main employee mostly is already over retirement age. The current inflationary context is an additional burden to consumers and manufacturers alike, affecting consumption levels as well as operating margins.

With this background in mind, the "Cheese Market in Japan" report is intended to provide an overview and insights into the cheese market in Japan.

About the Expert: 

Caroline Hayashi / Hayashi Consulting. Caroline Hayashi (Hayashi Consulting) has over 15 years’ experience in marketing management positions within leading luxury groups (LVMH, Richemont) in Japan, Germany and France. Building on her expertise in strategic brand management as well as extensive hands-on experience in implementing marketing strategies, she is now working as an independent business development and marketing consultant for Japanese and European SMEs.