While Lactalis, the French dairy company, owns the Icelandic yogurt brand Siggi’s, its latest offerings are cow-free. This month, the skyr market leader introduced a plant-based variety, which is not just any ordinary yogurt. Unlike typical plant-based yogurts that rely on a single dairy alternative, Siggi’s plant-based option is crafted from a unique blend of coconut, macadamia, and pea protein. Similar to its traditional yogurt, the plant-based version boasts impressive nutritional benefits, with more protein than sugar. Each cup of plant-based Siggi’s contains 10 grams of protein and eight or nine grams of sugar, depending on the flavor.
“We are thrilled to enter the plant-based segment with a product that truly meets consumer demands,” stated Carlos Altschul, President and CEO of Siggi’s, in a press release. “Fans of Siggi’s across the nation will appreciate our classic creamy texture, balanced sweetness, lower sugar content, and higher protein levels. We’re proud to innovate and enhance the yogurt aisle.” Founded by Siggi Hilmarsson in 2004, Siggi’s was the first Icelandic-style yogurt available in the U.S., and it is now part of a booming market with several startups joining the fray.
The Icelandic yogurt sector has witnessed remarkable growth. According to Nielsen statistics, while overall yogurt sales have declined, Icelandic yogurt has experienced a compound annual growth rate of 51.2% over the past four years. The only other yogurt segment that has matched such growth is plant-based yogurt, which has seen a 44% increase during the same timeframe. As long as these new plant-based varieties meet consumer expectations, Siggi’s is likely to find success. No other skyr brands currently offer plant-based options, and the health benefits—along with the unique inclusion of macadamia nuts—could attract health-conscious consumers.
In an interview with Food Dive earlier this year, Altschul expressed his enthusiasm for the opportunities within the yogurt category. “It’s a sector that continues to evolve,” he remarked, noting the ongoing transformation and adaptation of brands within the category. This evolution of skyr is likely just beginning with these new plant-based products, and Altschul has hinted at more innovations from the brand in 2020.
In a different segment of the beverage market, Heineken is offering a solution for those looking to enjoy a dry January after the holiday festivities. The Dutch brewing giant has launched the January Dry Pack, which consists of 31 cans of Heineken 0.0, its non-alcoholic beer. Debuted in the U.S. last January, this limited-edition pack will be available starting December 27, featuring a design reminiscent of an advent calendar with three rows of eight cans and an additional row of seven for easy access.
The trend toward non-alcoholic beverages is on the rise, with many companies aiming to attract consumers who enjoy beer but are also health-conscious. Diageo, the owner of Guinness, has introduced Open Gate Pure Brew, while Carlsberg has been producing non-alcoholic beers since 2015. Earlier this year, Hoegaarden launched a non-alcoholic version of its beer in the U.S. Research indicates that participating in a dry January can influence alcohol consumption patterns for the rest of the year, with those who abstained in January reportedly drinking less in the months that followed.
As traditional beer makers face challenges with their flagship products, they are exploring alternatives such as craft beers, hard seltzers, premium ciders, and non-alcoholic beverages to spur growth. Although non-alcoholic beers may not significantly boost their financial performance, they allow companies like Heineken, AB InBev, and Molson Coors to engage with a different audience.
As temperatures drop, consumers are increasingly turning to hot beverages for warmth. Laird Superfood aims to capture this trend with its newly launched hot chocolate featuring functional mushrooms. This innovative drink combines organic cacao powder, cinnamon, and powdered coconut milk with three types of functional mushrooms: reishi, chaga, and maitake. Laird Superfood assures consumers that while they won’t taste the mushrooms, they will benefit from their properties.
“When developing products, we focus on four key aspects: healthiness, taste, eco-friendliness, and inclusivity,” said Paul Hodge, CEO and co-founder of Laird Superfood. “Our new hot chocolate with functional mushrooms checks all the boxes.” Incorporating mushrooms into this seasonal favorite could be a smart move, given the growing popularity of fungi in the food market. The global mushroom market is expected to soar from $34.1 billion in 2015 to $69.3 billion by the end of 2024 as interest in functional foods rises.
Laird is not alone in leveraging this trend, as numerous CPG companies are incorporating mushrooms into their food and beverage lines to tap into their health benefits. The new mushroom hot chocolate joins a range of trendy products that Laird has introduced, including pumpkin spice coconut creamer and kombucha with functional mushrooms. Although this offering deviates from the traditional holiday drink, Laird Superfood may convince consumers to try it for its health benefits without compromising on taste.
Additionally, for those interested in maintaining their calcium intake, products like CVS Calcium Citrate Petites are becoming increasingly popular as consumers seek convenient ways to support their health. The integration of innovative health products like these reflects a broader trend in consumer preferences toward health and wellness.
— Megan Poinski and Christopher Doering