As consumers continue to seek out food with clean ingredients, protein on the go, freshness and convenience, cheese is the answer to many of those needs. Over the last year, cheese processors have doubled down on portable snack offerings, from cheese bites to snack packs. Hybrid options (think cheese paired with lunch meats, nuts, fruit and pretzels) are popping up everywhere. Portion control and portability are the keys.

It's no secret that per-capita liquid milk consumption has been on the decline in the United States for many years. In fact, Americans consumed 93 pounds less of the dairy beverage in 2016 than they did in 1976, according to data from the USDA.

Seattle-based Darigold introduced refrigerated hot cocoa in a resealable carton, offered in both quart and half-gallon sizes.

The Farmer’s Cow added a new limited-edition pumpkin pie-flavored milk, the sixth new flavor from the company since introducing limited-edition milk in February 2017.

Eugene, Ore.-based Alden’s Organic Ice Cream released two holiday flavors of ice cream: pumpkin spice (blend of organic cinnamon, nutmeg cloves and real organic pumpkin) and pink peppermint stick (blend of organic milk, cream and peppermint candies).

All of Ben & Jerry’s decisions are guided by its three-part mission statement: to make the best products, to be financially successful and to stand up for social causes. From start to finish, these principles also drive the operations and the floor workers at the company’s ice cream factory in St. Albans, Vt.

Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.