Cheese Hits the Spot

Research published by Taylor Nelson Sofres to coincide with British Cheese Week shows that more than eight out of ten people in Britain eat cheese at least once a fortnight.

The study - carried out by TNS' Family Food Panel - indicates that young children and adults aged 25-44 years-old are most likely to consume cheese and, on average, eat cheese twice a week.

More than half of all cheese (54 per cent) is eaten at lunch and is most frequently used in sandwiches and salads or on biscuits and toast. Eleven per cent of cheese is consumed as a snack and 58 per cent of cheese snacking occurs after 9.00pm.

Convenient cheese formats, such as cheese spreads and slices are becoming increasingly popular among consumers. Since May 2000, the consumption of cheese spreads has risen by five per cent, processed cheese and cheese slices have increased by eight per cent and grated cheddar by 78 per cent. These convenient cheese products are primarily consumed by children (34 per cent) and adults aged 17-34 years-old (27 per cent).

Additional research carried out by TNS' Superpanel indicates that the total amount spent on cheese in Britain in the 12 months to 15th September 2002 was £1.6 billion and is growing at six per cent, year on year. Eighty six per cent of households buy a cheese product in an average month and 99 per cent of households have bought cheese at some point during the 12 months to June 2002.

Cheddar is the most popular cheese among consumers with over 50 per cent of the market but choice of flavour appears to change with age. Mild cheddars are most popular with children (one quarter of all mild cheddar is eaten by the under 16 age group). Men aged 17-44 years-old prefer medium cheddar (43 per cent) while adults aged 45+ are more likely to consume mature cheddar.

Jonathan Firth, Account Manager, TNS Family Food Panel commented 'In today's time poor society where people are required to balance a hectic work schedule and social life, consumers are increasingly turning to convenience foods and light meals to reduce the time spent in the kitchen. Products, such as cheese, which require little preparation and can be eaten cold provide convenient meal solutions for those with added time pressures.'

All articles 2006-22 written and edited by Mel Crowther and/or Nick Thomas unless otherwise stated.

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