New York-based siggi’s introduced 9% Triple Cream to its Icelandic-style yogurt line. The mother of the company’s founder used to make him plain skyr and whipped cream mixed with fruit when he was a child, which was the inspiration behind the recipe for Triple Cream.
Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.