Cheese has become an indispensable part of many diets, whether breakfast or dinner; omitting cheese is not a routine of many. We all love and adore cheese, but have you asked yourself what kind of cheese you are consuming and its impact on your health? This is not a common question that crosses the minds of most people. Instead, the level of craving they have for cheese recipe food gets the better of them.
However, as much as we tend to be ignorant of the cheese type-food we consume, some of the cheese ingredients are hazardous to our health. It is high time that we understood better the building blocks of natural and processed cheese before spending another dime on cheese-prepared foods. Here is a brief guide to cheese.
The types of cheese available in the market have shown that there are two different types: natural cheese and processed cheese. These two sets contain other ingredients and can each impact our body in a positive or a negative perspective. You might not be aware but to burst the bubble for you is that natural cheese is more beneficial than processed cheese.
Natural cheese is obtained from milk. It is composed of ingredients such as fresh milk, salt, enzymes, and natural colors. What’s worth noting is that no additives or preservatives are added to this set of cheese; hence it’s entirely harmless and has a short shelf life. On another hand, processed cheese includes ingredients such as emulsifiers, enzymes, extra salt, artificial food dyes, sorbic acid (preservative), and saturated vegetable oils which are detrimental to human health. These preservatives are added with a motive to increase the cheese shelf life. People are slowly reckoning the importance of natural cheese and shifting their attention towards that direction; the natural cheese market has been expanding exponentially. The paradigm shift in consumer preferences for products that bring nutritional benefits to their lifestyles has made the natural cheese industry renovate itself to satisfy the demand. Currently, it has rolled out a new technology that is cost-effective to tackle the issue of proper packaging. The new technology tools look to solve lactic acid that renders a short life span for natural cheese. When the moisture content of fresh cheese exceeds 80%, it is exposed to lactic acid and, in the long run, undergoes fermentation. To ensure proper drainage and the problem is mitigated, natural cheese is packaged in PP (polypropylene and polyethylene) packages with slits at the slides, paraffin, or PVDC (polyvinylidene chloride) coated paper, PP aluminum laminated paper, and injection molded HDPE packages.
The innovation of polymers and plastic has revolutionized the packaging of cheese. Some of the other packaging innovations in natural cheese that have been put in place include sliders, reclose zippers, press -to-close to ensure that the freshness is long-lasting. In the meantime, advanced packaging has pushed the sale of natural cheese as consumers have been convinced they are curbed from health issues. While processed cheese has met a downward curve. However, processed cheese counts for the largest cheese share in the market. The global natural cheese market is forecasted to grow exponentially between 2021 and 2027.
The larger market share is segmented in North America, Europe, and Asia pacific. In Europe, the natural cheese market is expected to reach $ 43.26 billion (as of 2023), while in the Asia Pacific, it is projected to grow at a CAGR of 5.08% within the forecasted period. This is attributed to the fact that it is well packaged and the consumers are up for products that boost the immunity system. Hence, the consumption of natural cheese has skyrocketed as showcased in many foods such as burgers, pizza, and
sandwiches—that is not only loved by the millennials but anyone worth a craving Cheese is a wholesome and nutritious food that almost everyone can enjoy. However, there are exceptional cases where some people have been restricted to only low sodium foods and the idea of not being able to take cheese sounds
obnoxious, but the presence of low sodium natural cheese in the cheese aisle has come to shed some light. Some of these low sodium cheese includes cream cheese, brick cheese, ricotta, and fresh mozzarella. To avoid complications such as high blood pressure, if your doctor has instructed that you stick to low sodium diets, cheese lovers should stick to the cheese examples outlined above. High sodium levels in cheese have been linked to kidney diseases, stroke, and even hypertension.
With the high demand for cheese, especially in the natural cheese market category, the adoption of this particular type of cheese would be restrained by the limited availability of natural cheese in stores. The amount of natural cheese available in the market is far too small to match its demand. This has
been discouraging to most people who prefer this type in contrast to processed one. The supply of this set of cheese has made the adoption of natural cheese a challenging task for many.
The health of oneself should be paramount at all times and should never be compromised. Natural Cheese is considered healthier since it has no preservatives that threaten human health compared to its counterpart set of cheese types referred to as the processed cheese. It is often said that too much of something is poisonous, so it is imperative to be observant of the amount of cheese, be it natural or processed, because if it’s taken with no limits, it can pose a great deal to one’s health.