John Heath, Icelandic Provisions‘ chief of innovation, says using oat milk to make skyr (an Icelandic cultured dairy product) was admittedly harder than they thought it would be. “Not all oats and oat milk are created equal. Different oats and oat milks have different properties from a food science perspective,” Heath says. “It took us a very long time to identify the right oats, the right process, and the right oat milk recipe.”
The effort paid off. The brand’s new oat milk skyr line is just as thick, creamy, and decadent as fans of the traditional dairy product want it to be. There are five flavors to choose from: vanilla bean, mango passionfruit, mixed berries, raspberry, and cold brew coffee. For all of them, Heath says the brand was committed from the start to avoiding starches, gums, or thickeners—another obstacle to getting the sought-after end result. He says it took years of trial and error, but the end result is an ingredients list and taste they’re proud of. And of course the skyr also includes live probiotics, as one of the biggest health perks of the food is the gut-supporting benefits. Each serving has 10 grams of protein, too.
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