The Icelandic yogurt – Skyr
Protein rich foods have taken over the processed foods market, not only in India, but around the world. This has led to the development of proprietary alternatives, and has also paved a way to traditional protein formulations that have been used for centuries, from around the world. One such traditional product that has been used by the people of the north for centuries is the rich creamy yogurt, called skyr. What Exactly is Skyr? This type of yogurt substitution is made by combining a unique bacterial culture, namely the Streptococcus thermophilus Islandicus and Lactobacillus bulgaricus. It is said that the residents of Iceland use this unique culture to make yogurt which is very creamy, dense, and possesses a peculiar sour taste. Products developed 0 + Years experience 0 + Countries served 0 + Clients served 0 + What makes Skyr unique Skyr is a good source of protein, it contains 10-12g of protein per 100g Low fat: Traditionally made from skim milk Creamy texture: Achieved through straining away the whey; no cream is added In some traditional Icelandic recipes, a discrete culture known as the “Skyr culture” is passed down from generation to generation. These microflora aid in coagulating milk proteins and impart a characteristic tartness to Skyr by fermenting the lactose into lactic acid. After cultivation, the curd is settled very heavily in order to extract most of the whey, concentrating the protein and thickening the product naturally without the aid of gelatin or thickeners. A Glimpse into Skyr History Some ancestors called cheesy or headed by cheeses paid a visit a couple of centuries or even more ago to present in Iceland, as the settlers Norse arrived all up through the ninth century. It was an food that was rich in nutrients and was able to be preserved in cold weather, and that is why it was there in every household in Iceland for centuries. Making Skyr was an art passed down through generations, and Icelandic families kept their own starter cultures. Being a heritage product, commercial success only came into it once large companies like MS Iceland Dairies started industrially producing it in the late twentieth century. On the global scene, that has continued over the last decades. Some contributing factors to the recent surge in worldwide demand are: Global emphasis on protein-rich foods Growing demand for natural food products Increasing interest in Nordic nutrition and well-being Today, Skyr features quite prominently as the fancy dairy product with practical applications for being satiating and good for intestinal health and muscle recovery, hence making it available all over the U.S., the U.K., Germany, and quite a number of other countries including India. The place of Skyr in the Indian market In India, dairy products are divided more traditionally with yogurt dominating the market, but the recent trend for value-added dairy products such as Greek yogurt, probiotic drinks, and lately Skyr has caught on. Key Trends in India Fitness and health consciousness: Urban families and along with the younger working clientele have turned to high-protein food options, hence supporting the growth of Skyr. There is less of an issue of lactose intolerance due to fermentation. Expanding taste buds: Icelandic and international cuisines have been exposed to the Indian food landscape through travel and social media. Current Players in India One of the pioneers, Epigamia, sells a line of products based on Skyr that have flavors of Indian fruits. While not yet concentrating on Skyr, Amul and other dairy cooperatives are investigating value-added markets. Wellness speciality brands: Provide clean-label and artisanal Skyrs in big cities such as Delhi, Mumbai, and Bengaluru. Though brandy is young, the future looks brilliant. India can be a good place for the Skyr to penetrate, especially if the product is affordable with a local taste due to its strong dairy infrastructure and the health-conscious middle class. The Road Ahead At the nexus of tradition, indulgence, and nutrition, Skyr is still largely unknown. It provides Indian customers with: An alternative protein that is clean-label A healthier alternative to traditional dahi In India’s dairy market, which is worth over $100 billion, it has the potential to establish a devoted following with the correct product education, pricing plan, and culinary adaptation.
