World 01.02.2024

Icelandic Provisions Unveils Innovative Oat Milk Skyr

Source: The DairyNews
99 EN 中文 ES DE FR
Icelandic Provisions, a renowned dairy brand, has introduced a groundbreaking plant-based product, Icelandic Provisions Oatmilk Skyr, aiming to revolutionize the plant-based yogurt market.
Icelandic Provisions Unveils Innovative Oat Milk Skyr
The oat milk-based offering provides consumers with a rich and creamy texture reminiscent of traditional dairy skyr, featuring 12g of protein and simple, plant-based ingredients.

John Heath, Chief Innovation Officer at Icelandic Provisions, emphasized the brand's commitment to addressing consumer concerns about existing plant-based yogurts not meeting their expectations in terms of nutrition, texture, and taste. The company spent years perfecting an oat-based formula that achieves a balance of nutrition, texture, and taste, delivering a product that stands out in the market.

Icelandic Provisions Oatmilk Skyr is carefully crafted with oats and Icelandic cultures adapted for a vegan environment. The product boasts a nutrition profile similar to traditional dairy skyr, with each cup containing 12g of protein. It also maintains a thick texture without the need for additives like gums or starches. Additionally, the product is low in sugar, with only 8g per serving, and is made with real fruits and simple ingredients.

Mark Alexander, CEO of Icelandic Provisions, expressed excitement about the brand's biggest launch since its inception. He highlighted the purposeful crafting of the Oatmilk Skyr using high-quality, clean ingredients to offer a deliciously thick and hearty plant-based breakfast or snack option that caters to various dietary preferences.

Icelandic Provisions Oatmilk Skyr is available in single-serve and multi-serve packaging. The 5-ounce single-serve cups come in flavors such as Vanilla Bean, Strawberry, Blueberry, Peach, and Mango & Passion Fruit. The 16-ounce multi-serve containers offer Plain and Vanilla Bean varieties.

The product is currently sold at most Whole Foods Market stores nationwide, with plans for expansion to additional national retailers later in the year. The launch aims to appeal to non-dairy, flexitarian, and traditional dairy consumers, showcasing the versatility and quality of the new Oatmilk Skyr offering.
Aaron Smith
Aaron Smith
Professor of Agricultural and Resource Economics at the University of California
Every five years, the Department of Agriculture takes a census of farms, all two million of them. The most recent census occurred in 2022, and USDA released the data this week.
Dr. Sylvain Charlebois
Dr. Sylvain Charlebois
senior director of the agri-food analytics lab and a professor in food distribution and policy at Dalhousie University.
‘Lab-grown’ animal-free dairy protein receives approval, paving the way for sustainable alternatives in the dairy industry.
February 2024
  • Mo
  • Tu
  • We
  • Th
  • Fr
  • Sa
  • Su
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29