Commercial fate of low-fat dairy products

Commercial fate of low-fat dairy products This chapter analyses the commercial situation of low-fat dairy products in France; this situation is characterized by a wide heterogeneity between product categories, with regard to their penetration rate or their behaviour under crisis. It is illustrated by low-fat cream and butter on one side, very present and resistant in their category, as opposed to cheese. A previous analysis had produced an explanatory model based on a comparison of costs, benefits and perceived risks associated with consuming these products. The analysis of the late crisis (2006-2009) returns to this model and goes further with it when introducing two new drivers, competition between health foods and price differences. The full model explains pretty well the good behaviour of low-fat cream. Eventually several hypotheses are made to explain low-fat cheeses' weaker penetration rate.