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Exploring Growth Opportunities in the Indonesian Cheese Market
In the context of exploring growth opportunities in the Indonesian cheese market, Jebsen & Jessen Ingredients has played a pivotal role. Through strategic partnerships with world-class cheese culture providers, we have actively contributed to the expansion of the cheese industry in Indonesia. As consumer preferences continually evolve, and market dynamics shift, our in-depth market knowledge has been a guiding force. In this article, we will delve into the changing landscape of consumer preferences and share insights into our extensive market expertise, providing valuable insights into the Indonesian cheese market’s growth potential.
Consumer Preferences are Changing
The Covid-19 pandemic has changed the way of life and the way consumers perceive it. According to experts in the Euromonitor International Lifestyles Survey (2020) research, 69% of consumers today are paying more attention to sustainable things to create a cleaner, healthier and wiser world.
What is the current situation?
With consumers eating and cooking more at home due to the global pandemic (COVID-19), retail sales of cheese have continued to grow. There is great potential for further growth in cheese sales in Indonesia, despite cheese consumption habits remaining lower than most Western nations.
As the popularity of Western food in Indonesia grows, and manufacturers aggressively increase their efforts to educate consumers about using cheese as the main ingredient in various meals, cheese sales in Indonesia managed to post healthy double-digit volume growth in 2020 (statista.com). This increased cheese demand is in part also due to increased interest in baking and cooking as a result of people opting to work, eat and stay home.
How are Indonesian consumer preferences evolving?
Despite being a non-native food, cheese has recently increased in popularity in Indonesia. Demand for dairy products has risen after traditional Indonesian dishes have been “updated” to include international flavour profiles.
Even though there are many imported dairy products on the Indonesian market today, the Indonesian consumer’s knowledge and taste for cheese is evolving slowly. Indonesian consumers don’t necessarily have the same tastes and uses of cheese as those in the West.
Staying on top of these ever-evolving consumer preferences and capitalising on market trends requires local presence, experience, and expertise.
We understand the local market
At Jebsen & Jessen Ingredients Indonesia (part of the Jebsen & Jessen Group), our Food Team can help you understand the inherent subtleties of the Indonesian cheese industry so you, too, can take advantage of the latest market trends and future growth opportunities. As a multinational family business with decades-long experience in the distribution of food ingredients and raw materials, our specialists understand consumer needs. Our wide range of solutions meet and exceed demand for high-quality, with a focus on product safety, hygiene, and sustainability – for a cleaner healthier world.
Together with SACCO SYSTEM, a biotech company on the international market since 1934, we can provide our customers with healthy, natural and functional products designed to improve the culture of food and life, especially cheese culture. SACCO SYSTEM’s experience as a partner in research areas, scale-up, and production of lyophilized microbial cultures, to be used for the production of food, beverages, and probiotic products makes them Jebsen & Jessen Ingredients Indonesia’s ideal partners. SACCO SYSTEM’s cheese cultures and solutions are designed to guarantee high-quality cheeses, ensuring a reliable and uniform production process with perfect product preservation throughout the product’s shelf life. Here are a few of the many types of cheese cultures available from SACCO SYSTEM:
Soft Cheeses
Cultures and solutions for soft cheeses, such as Camembert, Gorgonzola and many more
Semi-Hard Cheeses
Cultures and solutions for semi-hard cheeses such as Edam, Gouda, Cheddar, Raclette etc.
Hard Cheeses
Cultures and solutions for hard cheeses such as Emmental, Gruyère, and Parmesan
Blue Cheeses
Cultures and solutions for cheeses such as Stilton, Brie, Camembert and Gorgonzola
Stretched-Curd Cheeses
Cultures and solutions for mozzarella, provolone, pizza cheese, and many more
White Cheeses
Cultures and solutions for white cheeses such as feta and halloumi
Got questions? We’re here to help!
Our experienced food team has teamed up with technology expert SACCO SYSTEM. Together we provide manufacturers and consumers with industry-leading cheese cultures and probiotics as well as market insight. Need help with your cheese formulations? Our technical experts can advise clients on the best applications. We also support manufacturers with our Consumer Innovation Centres. This makes formulations fast and easy. Get in touch with our team today!
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