Cheese & Butter Consumption

IBISWorld expects consumption of cheese and butter to increase by 0.1% in 2024, to 13.91 kilograms per capita. Cheese consumption accounts for the majority, and is expected to total 7.71 kilograms per capita in the current year. Growth in cheese and butter consumption is expected to be constrained by rising health consciousness and concerns over environmental issues. Per capita cheese consumption is projected to moderate in 2024. On the other hand, per capita butter consumption is expected to edge up.

The New Zealand public has become increasingly concerned about the source of their food, with a greater focus on natural and organic foods. This trend has boded well for cheese and butter as, despite the significant fat content in these products, they are considered a reliable source of calcium. Organisations such as DairyNZ have promoted dairy products and attempted to improve consumer confidence in dairy farming, which has supported consumer perception of consuming dairy goods, including cheese and butter, boosting consumption. Per capita butter consumption has risen over the past five years. Increased home baking as a result of lockdowns and restrictions impacting the food-service sector supported increased per capita butter consumption in 2020 and 2021. Per capita cheese consumption has also risen over the period, but at a slower rate than butter. Consumers are increasingly favouring specialty cheeses such as haloumi and gouda over everyday varieties such as cheddar. Due to the price-premium of specialty cheese compared to everyday cheese, these are purchased in lower quantities. Cheese prices have risen strongly over the past five years, significantly outpacing butter price rises. This has constrained growth in total and per capita cheese consumption.