The Irish Dairy Board introduces Kerrygold Skellig, a sweet Cheddar cheese, in anticipation of this European trend catching on in the U.S.

The 2013 Wisconsin Cheese Industry Conference (WCIC) will see more than 1,400 cheese industry leaders from around the nation gather for the latest in cheese technology, product safety, marketing and dairy issues. The conference, which is co-hosted by the Wisconsin Center for Dairy Research and Wisconsin Cheese Makers Association, takes place at La Crosse Center in La Crosse, Wis., April 17-18.

Specialty and artisan cheeses are in this year. Cheesemakers are putting their efforts into developing all-natural and low-fat varieties. And processors are planning a wide variety of capital investments, including form-fill-sealers, cutting equipment, vats and tanks.

Houston-based Woodway Beverage Partners LLC, makers of Wolfgang Puck iced coffee, re-launched the organic coffee with newly designed labels.

Oakhurst Dairy, Portland, Maine, introduced a new fat-free half & half cream to its line of products.

The Tillamook, Ore.-based Tillamook County Creamery introduced two new cheeses — Vintage White Sharp Cheddar Cheese and a 12-ounce version of its Sliced Muenster Cheese.

By most measures, ice cream is not a growing market. Production is declining, sales are stalled and manufacturers aren’t increasing prices by much. Yet there are more plants making ice cream.

Smith Dairy Products Co., Orrville, Ohio, added a new all-natural French onion dip to its product line.

Most people who work in the dairy industry are familiar with the iconic “got milk?” milk mustache campaign, but fewer know that research is the driving force behind MilkPEP’s approach to program activities ranging from targeting to messaging and creative execution. Often, the research conducted to guide our consumer campaign also provides our processors with important and actionable insights that can help guide product development, inform marketing and drive sales.