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This report supplies information on the competitors typologies of the
Mozzarelle Italian market: types of operators, by segment, by nationality or
ownership structure, ranking of companies in terms of turnover, net income,
competitive positions, breakdown by business segment, regional breakdown, are
studied in depth in this report.
Product technology: There are two distinct techniques used for the production
of mozzarella cheese:
traditionally curdled mozzarella. Milk is curdled using rennet (lactic acid
bacteria) only. Mozzarella produced by this method is eligible for Traditional
Specialty Guaranteed (TSG) status according to European Union regulations, as
long as several other conditions are met. These conditions include the use of
separate structures for receiving and storing raw milk and the use of natural
milk starter cultures prepared from fresh raw milk;
mozzarella curdled using citric acid. milk is curdled using citric acid or a
combination of rennet and citric acid.
Purpose: Household consumption of mozzarella is widespread in Italy at both
lunch and dinner. Non-household consumption is chiefly related to pizzerias.
Direct clients : supermarkets, grocery stores, cheese shops, take-away shops,
delicatessens, wholesalers and street vendors;
End clients : families, restaurants and caterers. (Industrial level customers,
mainly those who use mozzarella to produce frozen pizzas, are not covered in
The sector can be segmented according to:
Type of raw material used:
cow's milk: fresh cheese, stretched and kneaded to a delicate consistency,
made with cow's milk;
water buffalo milk: fresh cheese, stretched and kneaded to a delicate
consistency, made with 100% water buffalo milk or a mixture of buffalo and cow
milk. (N.B. 100% water buffalo mozzarella includes ""Mozzarella di Bufala
Campana DOP"", i.e. buffalo mozzarella with Protected Designation of Origin
status, as well as mozzarella made from water buffalo milk but produced outside
the PDO areas).
Mode of consumption:
Table mozzarella which can be broken down further into:
Pre-packaged mozzarella of a pre-determined for self-service purchasing in
hermetically sealed individual packages;
gourmet mozzarella of variable weight for full service sales, generally
distributed to retailers in large, sealed containers);
mozzarella for cooking, used as toppings on pizzas and other foods, this type
is generally sold in larger packages than mozzarella intended for direct
consumption; these packages normally do not contain liquid surrounding the
cheese, but instead are vacuum packs or sealed paper wraps;
retail, also includes street vendors and producers' outlets
restaurants and caterers, for both cooking mozzarella (generally for pizzas)
and table mozzarella.
Databanks methodology for Competitors reports begins with a careful screening
to identify the main organisations that are representative of a given sector.
Several one-to-one interviews are then conducted with the selected organisations.
Questionnaires are sent to all the leading companies on an annual basis. The
information collected is then verified by an expert in the particular sector
using a system of counterchecks to guarantee that the information is entirely
reliable and consistent. The process is then completed using Cerved Groups
proprietary information about Italian enterprises. All Competitors reports also
include details concerning the strategies and performances of the leading
companies in each sector.
Is Company Profile
A.B.C. ALLEVATORI BUFALINI CASERTANI S.c.a.
ABIT PIEMONTE CONSORZIO COOPERATIVO
AGRICOLA CASEARIA LUPARA S.R.L.
ALIMENTARIA VALDINIEVOLE S.P.A.
ASSEGNATARI ASSOCIATI ARBOREA S.C.
AZIENDE AGRICOLE ASSOCIATE S.R.L.
CASEIFICIO ANDRIESE-BONTA GENUINA S.R.L.
CASEIFICIO CIRIGLIANA S.R.L.
CASEIFICIO DEL CIGNO S.P.A.
CASEIFICIO F.LLI CAPURSO S.P.A.
CASEIFICIO GALDI S.R.L.
CASEIFICIO LA CONTADINA DI DI MASI & C. S.R.L.
CASEIFICIO MOLISE S.R.L.
CASEIFICIO PALAZZO S.P.A.
CASEIFICIO PREZIOSA S.R.L.
CASEIFICIO PUGLIESE F.LLI RADICCI S.P.A.
CASEIFICIO SPINELLI F.LLI S.R.L.
CASEIFICIO VILLA S.R.L.
CENTRALE DEL LATTE DI FIRENZE, PISTOIA E LIVORNO S.P.A.
CENTRALE DEL LATTE DI TORINO & C. S.P.A.
CENTRO LATTE BRESSANONE S.c.a.
CONSORZIO COOPERATIVO LATTERIE FRIULANE S.c.a.
DEL GIUDICE S.R.L.
FATTORIE GAROFALO S.c.a.
FRANCIA LATTICINI S.P.A.
GRUPPO GRIFO LATTE S.A.C.
GRUPPO LACTALIS ITALIA S.P.A.
INDUSTRIA ALIMENTARE PUCCIO S.R.L.
INDUSTRIA LATTICINI G. CUOMO S.R.L.
INDUSTRIA LATTIERO CASEARIA MANDARA S.P.A.
LA CONTADINA SOC. COOP.
LA MARCHESA S.c.a.
LA PERLA DEL MEDITERRANEO S.R.L.
LAT-BRI LATTICINI BRIANZA S.P.A.
LATTERIA DI SOLIGO S.c.a.
LATTERIA E CASEIFICIO MORO S.R.L.
LATTERIA MORTARETTA FRATELLI BALLESINI NEDO E ALESSANDRO S.R.L.
LATTICINI MOLISANI TAMBURRO S.R.L.
REGINELLA D'ABRUZZO S.R.L.
SORI' ITALIA S.R.L.
SPINOSA LUCIA S.R.L.
LIST OF COMPANIES ANALYSED 3
1. INTRODUCTION TO METHODOLOGY 4
2. SECTOR DESCRIPTION 5
2.1. Scope 5
2.2. Segments 5
3. TYPES OF OPERATORS 6
4. RANKING OF COMPANIES 7
CONNECTED PRODUCTS AND SERVICES 23
List of Tables and Graphs:
MOZZARELLA: LEADING COMPANIES' SECTOR-SPECIFIC TURNOVER, 2010-2012
MOZZARELLA: LEADING COMPANIES' BRANDS, 2013
MOZZARELLA: LEADING COMPANIES' TOTAL TURNOVER, 2010-2012
MOZZARELLA: LEADING COMPANIES' SECTOR-SPECIFIC TURNOVER AS PERCENTAGE OF TOTAL,
MOZZARELLA: LEADING COMPANIES' DIVERSIFICATION BY SEGMENT, 2012
MOZZARELLA: LEADING COMPANIES' DIVERSIFICATION OUTSIDE THE SECTOR, 2012
MOZZARELLA: PRODUCTION LOCATIONS AND NUMBER OF WORKERS OF LEADING COMPANIES,
MOZZARELLA: HEADQUARTERS AND OWNERS OF LEADING COMPANIES, 2012