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When it comes to cheese trends with staying power for 2018, think all natural, artisanal and organic. Those are the top three cheese-related trends, according to Dairy Foods' 2018 Cheese Outlook Study.

There is a rising ice cream trend that may indicate where things are going for the ice cream category. With consumers' growing interest in healthier indulgence, ice cream companies are creating pints that showcase fewer calories, less sugar and in some cases, a higher protein content.

Wisconsin produces more cheese than any other state, making more than 3 billion pounds of the savory dairy favorite in 2016 alone, according to the Wisconsin Milk Marketing Board.

The cheese bites come in six-packs of individually wrapped easy-peel portions.

Emmi Roth could be described as the Apple Inc. of the cheese-making world. Like Apple, especially in its early days, the Fitchburg, Wis. based company is willing to innovate and take risks in its quest to create unique, high-quality products.

Seventy percent. That’s the figure that kept running through my mind as I stared at the landscape outside the air-conditioned van.

As consumers turn to products with less sugar, some traditional beverage categories have seen the effects. The $16.6 billion juice sector is not immune.

The power of sustainability-related messaging

Dairies and cheesemakers often choose rigid containers to set products apart from the competition and meet sustainability targets. And new rigid container offerings can help dairy processors enhance shelf impact, sustainability and convenience.

Dairy inclusions are adding excitement and flavor to products.