Low in sugar, high in protein: New plant-based yogurts expand siggi’s product profile

16 Dec 2019 --- Specializing in low sugar yogurt with simple ingredients, US brand siggi’s – owned by Icelandic Milk & Skyr Corporation – has brought its first plant-based recipe to market after two years of development. The product launch addresses key consumer demands within the non-dairy sector, including natural protein and sugar reduction, all while maintaining a good taste and mouthfeel. Siggi’s plant-based yogurt line arrives in four different flavors at US grocery and retail stores beginning this month.

“Like our dairy products, our plant-based products are rich and creamy, but lower in sugar and higher in protein than what's available on the market today. Nearly 15 years ago, we started a low-sugar, simple ingredient revolution with our signature skyr. We continue to deliver on that commitment in plant-based as well,” says siggi's Founder and Chairman Siggi Hilmarsson.

The plant-based yogurt portfolio comprises flavors ranging from raspberry, vanilla and cinnamon, mixed berries and mango flavors. Based on coconut milk, pea protein, cane sugar and macadamia nuts, the yogurts contain three times the protein and 40 percent less sugar than standard yogurt alternatives. On average, siggi’s plant-based products have 1.6 g sugar per oz and 1.9 g protein per oz. In comparison, flavored yogurt alternatives’ average at around 2.9 g sugar per oz. and 0.6 g protein per oz.

The plant-based yogurts are available in four different flavors this month in US grocery markets. “We are excited to enter the plant-based segment and offer a truly unique product that delivers on what consumers have asked for,” says siggi’s President and CEO Carlos Altschul. “Siggi’s fans all over the country will recognize our classic creamy texture, not-too-sweet taste, lower sugar and higher protein content. We are proud to continue to enhance the yogurt aisle through innovation.”

Outside of the plant-based space, siggi’s dairy product range also includes non-fat, low-fat and whole milk yogurt, as well as drinkable yogurt and children friendly low-fat yogurt pouches. The company’s dairy-based offerings also tout a sugar-reduced and protein-rich ingredient label. Moreover, the entire siggi’s product portfolio is free from high fructose syrup, corn syrup, stevia, gelatin, artificial colorings and preservatives. 

Growing appetite for dairy alternatives
The demand for dairy-free and plant-based products is growing. However, taste continues to reign supreme as consumers desire dairy-free products without compromising on flavor or texture. According to Innova Market Insights’ consumer research, one in three US consumers have increased their consumption of plant based milk and/or yogurt in the two years to the end of 2017. Product developers are reaching out to meet this demand.

US yogurt maker Chobani launched the company's first-ever plant-based non-dairy recipe products earlier this year, containing only natural ingredients. The yogurts are low in sugar and are packed with probiotics. Also in the US, plant-based food and drink brand Silk expanded its oat-based dairy alternative line with the introduction of new Oat Yeah Oatmilk Yogurt Alternatives. Both companies affirm their products deliver on rich, creamy texture, as well as a natural taste.

Edited by Anni Schleicher