A type of thick yogurt from Iceland, skyr is the new star in the dairy aisle. It owes its success to its low fat content and its reputation as a hunger-suppressing food. But is its high price really justified? We offer to review the pros and cons of this Northern dairy specialty.
Skyr is a dairy product that has been sold in France for a few years now in the yogurt and white cheese section.
It's a specialty from the North, as it was invented in Norway before being imported to Iceland by the Vikings.
Even though they are often marketed as Icelandic yogurts, skyrs are different from yogurt in their production method.
Skyr is a product made from pasteurized skimmed milk, with 0% fat content. To achieve its texture similar to thick yogurt or cottage cheese, lactic acid bacteria are added to the skimmed milk. However, unlike yogurt, this product is then extensively drained. This step in the manufacturing process is the secret to its very thick texture.
Skyr is an interesting dairy product for people looking to lose weight as it contains between 0% and 1% fat. Due to its long straining time, this Icelandic specialty also has a significant protein content. Skyr is sometimes touted as a superfood, especially since it also contains calcium, vitamin A, and B vitamins. A 100g serving covers approximately 15% of the daily calcium needs for an adult. Therefore, this food can help prevent osteoporosis in postmenopausal women. Like yogurts, skyr contains "good bacteria" beneficial for the intestinal microbiota: lactic ferments.
In the dairy aisle, skyr costs between 3 and 6 times more than a low-fat quark. As this product is fashionable, its price can soar to around 9 euros per kilo!
One might legitimately wonder if the price difference with other low-fat dairy products is justified by a superior health benefit...
The main difference between skyr and a 0% fat quark lies in the protein content: 10g per 100g for this Icelandic specialty, compared to about 8g for a classic quark and 4g for plain yogurt.
The protein content of skyr is 30% higher than that of a 0% fat quark. However, if you find this product too expensive, you can opt for petits-suisses or classic quarks, as they effectively contribute to your daily protein intake.
Brands marketing skyr in France justify the high cost of this product due to its longer straining time and the quantity of milk required for its production. More milk is needed to make skyr than to produce cottage cheese or yogurt…
The exorbitant price of this product is also explained by a trend effect. Many influencers in the sports field have promoted this Icelandic specialty on social media and have praised its nutritional qualities.
These qualities are indeed real, so it's not a scam per se. The protein content of this product is truly interesting for elderly people who need to avoid muscle wasting and for athletes.
For all other consumers, there are almost equivalent alternatives that are much cheaper. Low-fat cottage cheese and plain yogurt provide about the same number of calories (between 50 and 60 calories per 100g). These two types of low-calorie dairy products are just as beneficial as skyr for maintaining a healthy weight.
Zero percent fat cottage cheese provides calcium and good bacteria for the microbiome and can also be used instead of cream in savory recipes like a quiche or a vegetable flan.
In summary, if you are on a tight budget, do not succumb to the siren calls of marketing! The nutritional qualities of skyr and its manufacturing process do not completely justify the price difference, especially since its supposed appetite-suppressing effect has not been clearly demonstrated. According to nutritionists, the difference in protein content between a serving of skyr or low-fat cottage cheese is only 2 to 3 grams per pot. That's too small a figure to impact satiety…
Author Audrey on 24 November 2021
Gastronomy and Food : Food
Author Audrey on 08 November 2024
Gastronomy and Food : Food