It’s difficult enough for any business to stay relevant, especially when it has brands established 100 or more years ago. Then throw in the challenge of adapting to ever-changing consumer tastes and habits, not to mention manufacturing in an era when a small carbon footprint is a measure of a corporation’s citizenship. That’s part of the landscape in the 21st century, and every business operates in it, some better than others.

A team of students from Brigham Young University, Provo, Utah, won the top prize ($10,000) in a food development competition. Their winning food is a heat-and-serve cheese-based appetizer called Cheese Squared. The outer shell of 100% aged cheese encases cream cheese filling with added spices.

Sartori Co., Plymouth, Wis., has released its limited-edition Cognac BellaVitano cheese for the holiday season. A 20-pound wheel was put up for auction on eBay on Nov. 21, and another auction will begin Nov. 26. Each auction runs for 10 days, and the proceeds will be donated to local food banks.

Chobani, Norwich, N.Y.,announced on Nov. 16 that it is exporting its Greek yogurt to Australia and Canada. Earlier in the month, it announced plans to build a $100 million state-of-the-art, high-capacity production facility in Twin Falls, Idaho, on 200 acres of agricultural and industrial land. It has a plant in South Edmeston, N.Y.

Owners of convenience stores head to the NACS show every year to find foods, beverages, candies, tobacco products and other goods. This year, dairy processors showed off their wares among the Slim Jims, Monster energy drinks and prepared sandwiches at the 2011 NACS, staged by the Association for Convenience & Fuel Retailing, Alexandria, Va., Oct. 1-4 in Chicago.