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Home » Keywords: » string cheese

Items Tagged with 'string cheese'

ARTICLES

ProBugs Kefir

Dairy Brands Double Down on Function, Flavor and Fun

From probiotics to protein boosts and seasonal twists, manufacturers target kids, adults and evolving snacking habits
October 22, 2025

Kids’ kefir, GLP-1-friendly dairy drinks, cookie-inspired milkshakes and string cheese mashups are redefining how consumers engage with the dairy aisle. Limited flavors, gut-health claims and on-the-go formats are driving fresh opportunity across categories.


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Variety of Cheese Stick Flavors

Cheese Hits the Spot

It's the season for cheesin' with tasty fresh cheese snacks.
David Feder
David Feder , RDN
October 29, 2019
With the higher energy expenditure from fall and winter events, more consumers will crave a snack with dense nutrition and high protein. Cheese fits the bill perfectly.
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DutchFarmsProtein_A_900

Dutch Farms Protein Packs

On-the-Go Protein Packs meet consumer desire for convenience and healthy snacking
October 8, 2019
The On-the-Go line of products was created for today’s busy consumers who prioritize convenience and tend to snack throughout the day.
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Organic_StringCheese_900.jpg

Organic Light String Cheese

The company’s Organic Light String Cheese is hand-crafted by award-winning Wisconsin cheesemakers
May 4, 2016
The single-serve sticks are conveniently packaged as six 1-ounce individual portions in a single 6-ounce bag.
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Leprino Consolidating String Cheese Ops

Leprino Foods Co. is consolidating its string-cheese operations within Colorado.
September 5, 2013
The move includes the closure of its Ravenna, Neb., facility but will not add any new jobs in Colorado.
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    Sponsored byU.S. Tart Cherries

    When Provenance Meets Performance: The Case for U.S.-Grown Montmorency Tart Cherries

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Utz to Go Private in $2.9 Billion Deal with Intersnack

PF Webinar sponsored by FoodChain: Signals to Shelf: Turning Consumer Insight into Executable Innovation

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June 18, 2025

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July 31, 2025

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ON DEMAND: How do strategic innovation leaders, scientists and ingredient buyers incorporate sustainability into food and beverage new product development?

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