siggi's is now introducing what it calls "the first coffee yogurt on the market to use arabica cold brew for an authentic coffee flavor." The Icelandic yogurt sets itself apart as a product that's creamy, textured and rich in protein, making it comparable to Greek yogurt but in a way that's thicker and less tangy.
siggi's 4% Coffee skyr, prepared with strained whole-milk yogurt, boasts 13 grams of protein, just eight grams of sugar and 140 calories per serving. Best of all, the simple product is made with just a few simple ingredients and live active cultures.
With the introduction of its 4% Coffee skyr, siggi's is now also inviting consumers to try other new releases like its Lactose Free skyr, four-count Multipacks and Simple Sides with no-added-sugar mix-ins.
What's Driving This Trend
- Cold Brew Yogurt
- There is an opportunity for innovators to explore the potential for cold brew yogurt products to create a unique flavor and texture experience in the dairy industry.
- Lactose-free Yogurt
- The trend towards lactose-free yogurt products presents an opportunity for new players to enter the market and cater to health-conscious consumers seeking alternatives to traditional dairy products.
- Minimal Ingredient Yogurt
- The demand for simple and recognizable ingredients in food products suggests an opportunity for innovators to develop new yogurt products that contain only a few high-quality ingredients.
Who This Affects Most
- Dairy Industry
- The introduction of innovative yogurt products, such as cold brew and lactose-free options, demonstrate the potential for dairy companies to expand their offerings and appeal to a broader range of consumers.
- Health and Wellness Industry
- The trend towards lactose-free and minimal ingredient products in the yogurt market point to opportunities for health and wellness companies to create products that cater to consumers who are looking for healthier and simpler food options.
- Food Manufacturing Industry
- The trend towards unique flavored and ingredient yogurts creates an opportunity for food manufacturers to develop new products with added value that meets the demands of consumers for healthier food options in the dairy market.
