siggi's Launches New Line of Whole-Milk Yogurt
New 4% milkfat varieties of siggi's Icelandic-style yogurt continue the brand's tradition of simple ingredients and not a lot of sugar
NEW YORK, July 6, 2015 /PRNewswire/ -- For nearly a decade, siggi's Icelandic-style yogurt (called skyr) has steadily earned fans nationwide for its creamy, delicious flavor, simple ingredients and not a lot of sugar.
Today, the company announces the nationwide launch of siggi's whole-milk yogurt, made with whole milk and a touch of cream for a richer taste experience than the 0% and 2% milkfat varieties. siggi's whole-milk yogurts are available in four delicious flavors – plain, vanilla, strawberry & rhubarb, and mixed berries – siggi's whole-milk yogurt contains more protein than sugar per serving (without using low-calorie sweeteners or sugar substitutes).
Like all products from the siggi's brand, siggi's whole-milk yogurt does not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and is made with milk from family farms that do not use growth hormones.
"I'm thrilled that siggi's has introduced a whole-milk variety because fat has gotten a bad rap over the years and the tide is now turning," said Harley Pasternak, a celebrity trainer, nutritionist, and siggi's ambassador. "I've noticed that my clients are starting to appreciate that fat provides a richer taste and keeps us feeling full longer. The combination of fat, protein and flavor, without any artificial ingredients or a lot of sugar, is why I love siggi's whole-milk yogurt as a snack or after a workout."
Research supports that whole-milk dairy can be part of a healthy, well-balanced diet. A study published in June 2015 by the American Journal of Clinical Nutrition reported that eating full-fat cheese and whole milk did not relate to weight gain or weight loss among healthy men and women.1 Similarly, a review of research published in the European Journal of Nutrition found that, in the majority of the studies evaluated, people who consumed more whole-milk dairy products either weighed less or gained less weight over time.2 Researchers believe that this may be because whole-milk dairy products, which contain more fat, might be more satisfying, meaning people might eat less of the richer version and this effect may also carry over into eating less in their overall diets.
"My father eats his skyr the old-school way by pouring fresh cream over it, and that inspired me to create siggi's whole milk yogurt; it honors his tradition. Plus, I have to say it is pretty delicious," said Siggi Hilmarsson, who started making his yogurt in the kitchen of his New York City apartment in 2004. "I am excited to share that experience with siggi's fans everywhere, especially now as people are starting to embrace the satiating quality of fat."
siggi's whole-milk yogurt became available in grocery stores nationwide on July 1, 2015. Each 4.4oz cup retails for $1.69.
About siggi's
siggi's dairy began in 2004 when Siggi Hilmarsson felt homesick for a staple of his childhood diet, skyr, a thick, creamy, high-protein yogurt from his native Iceland. The yogurts he found on shelves in the US were much too sweet and artificial tasting for his liking. His mother sent him a recipe and with that, he began making skyr in his small New York City kitchen. Today, siggi's dairy makes rather delicious yogurt products with simple ingredients and not a lot of sugar. True to Icelandic tradition, siggi's products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms who do not use growth hormones such as rBGH. For more information about siggi's Icelandic-style strained yogurts and to find store locations, visit www.siggisdairy.com.
1Smith J, Hou T, Ludwig D, et al. Changes in intake of protein foods, carbohydrate amount and quality, and long-term weight change: results from 3 prospective cohorts. Am J Clin Nutr 2015; 101(6): 1216-24.
2Kratz M, Baars T, Guyenet S. The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. Eur J Nutr. 2013;52: 1-24.
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