Lactalis is launching a range of skyr products under its Siggi’s brand in the UK.
The French dairy giant believes its Siggi’s skyr recipes can help the brand carve out a position in an increasingly competitive product area.
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“Consumers are increasingly mindful of the role protein plays in supporting their diets but they’re also paying much closer attention to how that protein is delivered. There is a clear demand for what many describe as ‘clean protein’ products made with simple, recognisable ingredients and without artificial additives,” Siggi’s senior brand manager Lise Chevallier told Just Food.
Lactalis is rolling out four SKUs manufactured in France: two 450g pots, one with 0% fat and another containing 5%; as well as a pair of 140g two-packs. On sale at Morrisons, the 450g pots have an RRP of £3.25 ($4.39). The multipacks are pitched at £2.50.
Based on comparisons from last year, the company said the products offer “50% more protein and 30% less sugar than other yogurts”.
Chevallier added: “Siggi’s is ideally placed to meet this demand, offering a naturally high‑protein skyr yogurt made with simple ingredients, less sugar than other flavoured yogurts and no artificial flavourings, colourings, sweeteners or preservatives.”
Lactalis acquired the Siggi’s brand in 2018. Products sold under the brand are on sale in markets including France, Belgium, the US, Canada and Australia.
One factor adding to consumer interest in protein in the UK is the rising use of GLP-1 weight-loss drugs. Earlier this week, research from the IGD showed the proportion of UK adults on the medication stood at 6% in March, almost double the level of nine months earlier.
According to the researchers, “more affluent mid-life women are the main group driving GLP-1 usage” in the UK. Those aged 18 to 24 and 65-plus are using the medication the least.
The IGD asked users questions about their eating and drinking habits. The researchers said the drugs are “actively reshaping” how food tastes.
Nearly six in ten users say their preference for fatty foods decreases, with almost half remarking the same about sweet foods.
However, more than a quarter show an increased preference for sweet or creamy foods, the researchers said.
Highlighting the challenge for product developers, almost a third of respondents said they enjoy spicy foods more but just under a quarter enjoy them less.
The IGD said the results were based on the monthly polling of more than 2,000 “nationally representative” UK shoppers.
